"Much-heralded Star Deli slow-cooks it's own
tender temptations"
— Danny Raskin ,2012
Trays
TAR
DELI
COMPARE OUR LOW PRICES
WITH ANY DELICATESSEN IN TOWN!
MEAT TRAY
SALAD TRAY
$9.99 person
$8.99 person
SALAD TRAY W/
LOX & CREAM CHEESE
DAIRY TRAY
$19.99 p;son
HOURS: MON-SAT 7-9:30 • SUN 7-8
* Potato Latkes
* Handcut Lox
* Our Regular Tuna &
Fat-Free Tuna Can't Be Beat!
* Vegetarian Chopped Liver
,homemade Potato Salad
eColeslaw
Mother's Day
$13.49 person
A Shavuot meal.
On Star's beautiful I
already low-priced
meat or dairy trays
Expires 6/15/13. One Per Order. Not Good Holidays.
10 Person Minimum. With this coupon.
DELIVERY AVAILABLE
24555 W. 12 MILE ROAD
Just west of Telegraph Road • Southfield
248-352-7377
FULL SERVICE EVENT PLANNING • BAR & BAT MITZVAHS, GRADUATION, SHIVA & MORE
PIZZERIA BIGA
CATERS
■
CONTACT: MARC MEGE 248.750.2442 • MARC2@PIZZERIAGIGA.COM
29110 FRANKLIN RD SOUTHFIELD 48034
NEWLY RENOVATED
Parking Meters Got You Down
Down
, ?
I .- Buy
I
NO WORRIES 1 Hour FREE Parking i
When Dining at Leo's
Coney Island Royal Oak! I
Mon-Sat 11-10 • Sundays FREE
1
One
Get One tt,
_
Half Off 0..4.1'
I
t
on any lunch or
Dinner Entree
I
Not good with any other offer, 1 coupon per table.
For limited time only. Hurry in. Expires 5/23/13. 1
Valid only at 110 S. Main Street, Royal Oak only •
248-336-8093
*We will reimburse you parking meter up to one hour, when you dine at Leo's Royal Oak!
Please bring ad or coupon for reimbursement
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touch with everything that is happening while they are away!
Call us today and we'll take care of the rest
800.875.6621
iiN
SPECIAL COLLEGE PRICING $20 per year
10 months • In-state onl • Call f
60
May 9 • 2013
if
MICROGREENS WITH
QUESO PANELA AND
TOMATILLO DRESSING
Dressing:
2 ripe tomatillos, husked and
quartered
'/4 cup olive oil
1 % cup fresh white balsamic vinegar
Salad:
8 oz. microgreens or mixed baby
greens
1 cup frozen peas, thawed
1 cup fresh or frozen corn ker-
nels, thawed
1 cup chopped, seeded tomatoes
1/2 cup chopped scallions
1/2 cup chopped cilantro leaves
3 /4 cup crumbled Queso Panela
cheese or any other crumbled
cheese
salt and pepper to taste
Combine all dressing ingredients
in the bowl of a food processor or the
pitcher of a blender.
Mix all remaining ingredients in a
bowl. Toss with enough dressing to
coat.
Makes 6 servings.
110 S. Main Street, Royal Oak, MI
(SW corner of Main next to Diablo's, parking in the rear )
11
T
he festival of Shavuot, cel-
ebrated for two
days (one day
by Reform Jews and in
Israel), begins at sundown
Tuesday, May 14, and
celebrates the receiving of
the Torah on Mount Sinai.
As with all harvest holi-
days, there is celebration.
Homes are decked out
with fruits, flowers and
greenery.
It's traditional that
dairy foods are served
during this holiday. One reason, it is
said, is that before the Torah, there
I
CHEDDAR BISCUITS
2 cups flour
1/2 tsp. salt
1 Tbsp. baking powder
1/2 cup (1 stick) cold butter, cut
into small pieces
1 cup milk
1 cup shredded sharp cheddar
cheese
were no laws of kashrut. Afterward,
specific information about
eating and preparing meat
and other foods were pro-
scribed. Since the Israelites
were not prepared to eat
kosher meat under the
restrictions of the new
kashrut laws, none was
served on this day. Today,
this custom is still practiced
with the serving of dairy
foods on Shavuot.
So, on this week's menu,
we present dairy foods. Our
versions are light and fresh, perfect
for May and all summer long.
❑
Preheat the oven to 450 degrees.
Line a baking sheet with parchment
paper, and set aside.
Combine flour, salt and baking
powder in a medium bowl, and
whisk well.
Using a pastry cutter, cut the butter
into the flour mixture (don't worry
if the butter pieces aren't completely
incorporated, they don't have to be).
Stir in the milk and cheese until just
mixed into a light dough (don't over-
work). If the mixture is too soft (you
should be able to spoon it into soft
mounds), stir in a bit more flour. If it
is too dry, add a bit more milk.
Spoon about 12 mounds of dough
onto the prepared baking sheet (the
biscuits will spread), and bake for
about 12-15 minutes until the tops
are light golden (they will be soft
inside). Serve warm.
Makes 6-10 biscuits.
FILLETS OF SOLE WITH
CREAMY BOURSIN SAUCE
1 cup flour
6 fresh boneless and skinless
sole fillets (about 11/2 lbs.)
salt and pepper to taste
'A cup (1/2 stick) butter
1 cup dry white wine
'A cup fresh lemon juice
4 oz. Boursin (or other soft her-
bed cheese)
'A cup finely minced fresh pars-
ley
Place flour in a large shallow dish.
Season the fillets lightly with salt