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or more
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Off
II
I I
I
II
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$ .00 Off
Purchase of $20.00 or more I
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breakfast specials. With coupon.
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.1 L
Graduation Catering
Open 7 days a week for breakfast lunch and dinner
www.leosconevisland.com
WRCJ 90.9FM PRESENTS
Neighborhood Summer Festival
Beverly Hills • Clarkston
TICKETS JUST $20!
DETROIT
SYMPHONY ORCHESTRA
LEONARD SLATKIN Music Director
A COMMUNITY-SUPPORTED ORCHESTRA
SOUNDS
SUMMER
Christopher Lees, conductor
Hunter Eberly, trumpet
Sounds of Summer has something for
everyone — from favorite classical melodies
to hit show tunes and pop standards — it's
a potpourri of musical delight! So, get your
friends or family together and join us for a fun,
casual, and unexpected night with the DSO.
VISIT
dso.org
FOR TICKETS
OR CALL 313.576.5111
GROUPS OF 10 OR MORE CALL 313.576.5130.
THURSDAY, JULY 18 AT 7:30 P.M.
at Clarkston High School
FRIDAY, JULY 19 AT 8 P.M.
at Seligman Performing Arts Center
on the Detroit Country Day School
Campus in Beverly Hills
Chadwick Jubilee
Dvoilk Slavonic Dance
J. Strauss The Blue Danube Waltz
Tchaikovsky March Slave
J. Strauss Thunder e2 Lightning Polka
Arutunian Trumpet Concerto
Arr. Healey Tribute to Irving Berlin
John Williams March from Superman
General admission tickets are
just $20 for adults; Su) for children
under i8 and students (or free
with every adult ticket purchased).
1841230
10 % OFF TOTAL BILL
(with ad only) through 8/1 ,
SUSHI S( \MUR C
Beer
& Wine
now
available
Japanese Restaurant
www.mvsushisamurai.com
• Catering and Carry-out Available
• Gift Certificates Available
4143 Orchard Lake Road
Orchard Lake, MI 48323
Ph: 248-737-4408
Fax: 248-737-5032
Business Hours: Mon-Sat 11:30am - 10:00pm
Sunday 4:30 - 9:00pm
48
Pontiac Trail, O
A light summer repast.
I
t's the height
of summer.
Independence
Day is behind us, and
we're galloping toward
August. The produce
at the farmers markets
is simply glorious — I
become giddy picking
up armfuls of it. Forget
hot, heavy sauces; eat-
ing foods in their most
naked form, drizzled
with anything light and
ROASTED PLUM AND
GOAT CHEESE SALAD
In this recipe, you may substitute
peaches for the plums.
Dressing:
2 Tbsp. olive oil
1 Tbsp. date (or any type) honey
'A cup fresh lemon juice
Salad:
6 plums, unpeeled, halved and
pitted
1 Tbsp. olive oil
12 cups mixed baby or field
greens
11/2 cups seedless cucumber
6 oz. soft goat cheese (like
Chevre)
fine sea salt to taste
freshly ground pepper to taste
Whisk together the dressing ingre-
dients in a small bowl. Set aside.
Preheat oven to 400 degrees. Cut the
plums into wedges (about 6 per plum).
Toss with olive oil, and roast for 10
minutes. Remove from oven, and cool.
Combine salad ingredients, except
the plums, in a bowl, and drizzle the
dressing over the salad. Toss gently,
and serve, topped with the roasted
plum halves. Makes 6 servings.
flavorful, seems just right. So
try the fruit and goat cheese
salad on this week's menu.
The potato chips — home-
made and baked with a tangy
yogurt dip — are a perfect
side dish for this meal (or any
meal). Or serve them as an
appetizer. Finish off this sum-
mer repast with more fruit
— blueberries folded into
a sweet crumb-topped pie;
serve with your favorite ice
cream — it's the mode!
❑
freshly ground pepper to taste
1 Tbsp. sesame oil
2 Tbsp. sesame seeds, white,
black or both
% cup finely chopped scallions
Combine marinade ingredients in
a bowl, and whisk. Add the tuna, and
turn several times to coat. Cover, and
chill for 30 minutes.
Heat grill to high. Brush the tuna
with the coconut oil, and season to
taste with salt and pepper. Place tuna
on the hot grill. Grill for 2 minutes.
Turn tuna, and grill on the other side
for 1-2 minutes for rare. Remove
from grill, and allow the tuna to
stand for 2 minutes.
Slice the tuna into'/4-inch slices,
and serve with sesame oil drizzled
over and sprinkled with sesame seeds
and scallions. Makes 6 servings.
HERBED BAKED POTATO
CHIPS WITH YOGURT-
DILL DIPPING SAUCE
21/2 pounds Russet potatoes, cut
into 1/2-inch-thick rounds
3 Tbsp. extra-virgin olive oil
sea or kosher salt to taste
pepper to taste
2 Tbsp. fresh herbs: rosemary,
oregano, thyme, etc.
GRILLED SESAME TUNA
Marinade:
2 Tbsp. tamari sauce or coconut
aminos sauce
2 Tbsp. rice vinegar
1 Tbsp. coconut sugar or brown
sugar
Tuna:
PA lbs. tuna steak
1 Tbsp. coconut oil, melted
fine sea salt to taste
Preheat oven to 450 degrees. Line
2 rimmed baking sheets with parch-
ment. Use your hands to toss pota-
toes with oil, salt, pepper and herbs
in a large bowl until coated. Arrange
on the baking sheet. Bake for 20-25
minutes until chips are golden.
Season again with salt if needed, and
cool. Serve with yogurt sauce. Makes
6 servings.