fyi Beef Ribs are Back

Baby Back Ribs
$18.99 per slab

110% OFF TOTAL BILL

Excludes tax, tip and beverages. With this ad. Dine in or Carry out. Expires 7/15/13

Brass Pointe ci -- ;,(7 cy fritt,

24234 Orchard Lake Rd., N.E. corner of 10 Mile • 476-1377

Open 7 Days a week for lunch & dinner

It's all about the fruits.

NEWLY RENOVATED

T

FULL I5AR

eat every day — chicken,
beef, salad —
ingredients we find always
stocked in the markets.
What we choose to do
with these ingredients,
and how we combine
them, is what broadens
our repertoire and opens
us up to learning how to
enjoy new flavors.
We're accustomed to
savory entrees, like chick-
en rubbed with sage and
rosemary, or beef with
onions and garlic. But as Americans
change their food preferences,

AL OUMA,K,lh,

DINE IN ONLY

15% OFF

TOTAL FOOD BILL

Not good with any other offer,
not valid on holidays exp 6/30/13.

MONDAY & TUESDAY
SPECIALS
HOUSE WINE
BY THE GLASS $4.00
BOTTLED BEER $2.25

6096 West Maple Rd. (at Farmington), West Bloomfield

248.539 .0505

www.aloumararestaurant.com
SUN-THUR 1 1 -10 • FRI & SAT 1 1 -1 1

FULL SERVICE EVENT PLANNING • BAR & BAT MITZVAHS, GRADUATION, SHIVA & MORE

)IZZERIA BIGA
CATERS

41111ftwitia

■

here are foods many of us

CONTACT: MARC MEGE 248.750.2442 • MARC2@PIZZERIAGIGA.COM

SEARED ORANGE
CHICKEN
This is very good, too, made with
turkey cutlets or tenders.

1 /4 cup olive oil
6 boneless, skinless chicken
breast halves (about 21/2 lbs.)
2 cups orange juice
1 cup white wine, any kind
1 Tbsp. minced garlic
1 Tbsp. grated orange peel
1 Tbsp. drained capers
1 Tbsp. dried parsley flakes
salt and pepper to taste

sweeter foods are becoming ever more
popular. The good news is that we're
looking more to natural
sweetness, such as that in
fruit, to add the flavors we
crave — without adding
the obvious sugar.
So, on this week's menu,
it's all about the fruits — a
great salad, seared chicken,
sweet and savory pasta
with eggplant and fruit,
and luscious peach cobbler.
These fresh ideas for
inventive seasonal recipes
are great because you can
make them for everyday meals or
when company's coming.

❑

Heat oil in a large skillet over high
heat until very hot. Place the chicken
breasts in the skillet, and cook until
the underside is very golden, about
3 minutes (the skillet must be very
hot). Turn the breasts over, and cook
for 1 minute more. Add the juice,
wine, garlic, orange peel, capers
and parsley flakes, and cook until
the sauce is reduced by half, about
6 minutes. Season the chicken and
sauce with salt and pepper to taste,
and serve the chicken with the sauce
drizzled over. Makes 6 servings.

29110 FRANKLIN RD SOUTHFIELD 48034

4‘ 2'

Restaurant

Italian Cuisine

248.476.0044
Buy one lunch or dinner entree
and get the second 1/2 off

Of equal or lesser value

Not good with any other coupons.
Not good on holidays. One coupon per couple. Up to $30
Expires 7/15/13

I

Not good with any other coupon.
Not good on holidays. One coupon per couple. Up to $30
Expires 7/15/13

Farmington Hills • Corner of Grand River & Haggerty Road
Auburn Hills • 1 1 12 miles south of the Palace of Auburn Hills

46

June 6 • 2013

1838330

MIXED GREEN SALAD
WITH PASSIONFRUIT
VINAIGRETTE DRESSING
Dressing:
2 passionfruits
1 /3 cup extra-virgin olive oil
'/4 cup balsamic vinegar
2 Tbsp. soy sauce
1 Tbsp. Dijon mustard or other
grainy mustard
1 Tbsp. minced fresh ginger root
1 tsp. minced garlic
1 Tbsp. dried parsley
Salad:
16 cups (about 1 lb.) mixed salad
greens
'/2 cup chopped celery
'/2 cup thin-sliced red or
Bermuda onion

salt and pepper to taste
1 firm but ripe mango, diced
1 pint fresh papaya, diced
'/4 cup fresh chopped parsley

Make dressing: Halve passionfruits
crosswise, then scoop out the pulp
and force through a fine sieve into a
large bowl, discarding seeds. Whisk
together the passionfruit and remain-
ing dressing ingredients in a medium
bowl until well combined.
Assemble the salad: Place greens,
celery and onion in a large bowl, and
toss well with dressing. Sprinkle the
salad with salt and pepper to taste,
and arrange the fresh fruit over the
salad. Sprinkle with parsley, and
serve. Makes 6 servings.