"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 Send your college student news from home! 4 College kids love news from home - the JN will help keep them in 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