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July 11, 2013 - Image 48

Resource type:
Text
Publication:
The Detroit Jewish News, 2013-07-11

Disclaimer: Computer generated plain text may have errors. Read more about this.

Purchase of
$10.00
or more

•0

Off

II

I I
I

II

I Not valid with any other offer. Not valid on breakfast specials.: :
I I
With coupon. Exp 8/15/13

$ .00 Off

Purchase of $20.00 or more I

Not valid with any other offer. Not valid on
breakfast specials. With coupon.

Exp 8/15/13

.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.

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