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.