>> sponsored by

BUSCH'S

roodAakier

BAKED CAULIFLOWER-
SPINACH PUREE

florets from 2 heads of cauliflow-
er (about 3 lbs.)
11/2 cup chopped sweet onion
4 cups (about 5 oz.) baby spinach
leaves
3 Tbsp. melted butter or olive oil
4 eggs, separated
1 /4 tsp. ground nutmeg
kosher salt and ground white
pepper to taste
Ph cup freshly grated Parmesan
cheese (optional)

Preheat oven to 400 degrees. Spray
a 9- x 13-inch (or equivalent) attrac-
tive glass or ceramic baking dish
well with nonstick cooking spray. Set
aside.
Place cauliflower florets (with
some of the stems) and onion in a
large pot. Add enough water to cover.
Bring the water to a boil over high

heat, and cook the cauliflower for
about 8 minutes. Add the spinach,
and cook until the cauliflower is very
tender, about 2 minutes more.
Drain the cauliflower and spinach
very well. Transfer half the mixture
to the bowl of a food processor, and
pulse until the mixture is pureed.
Add the melted butter or oil and the
egg yolks, and pulse a few more times
to incorporate. Add the nutmeg, salt
and ground white pepper, and pulse
again.
Place the egg whites in a clean
bowl, and whip using an electric
mixer until stiff but not dry. Add the
cauliflower mixture to the egg whites,
and fold until incorporated. Add the
cheese, if using, and fold in again.
Transfer the mixture to the prepared
baking dish, and smooth the top.
Bake for 25-30 minutes until the
mixture is set and puffy. Serve imme-
diately. Makes 8-12 servings.

.2 " 1 1

O

iti e 'P edv*

1.10 /01,3

it.114

MICHIGAN COtOp34

FROM

From ferns all over the state to you
AK of SEASON•
PE
at the

BUSCH'S

Save even more time
with online shopping!

buschs.com/MyWay

Piesk ro-od Aewpker

Visit www.buschs.com to find all 15 convenient locations.

A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU.

CORN AND GREEN
BEAN SAUTE WITH
FRESH SAGE

4 cups fresh corn kernels
3 Tbsp. olive oil
1 cup chopped red or Bermuda
onion
2 tsp. thinly sliced garlic (about
3 cloves)
1 lb. thin green beans (haricots
verts), stem ends trimmed
2 cups water
1/2 cup shredded sage leaves
3 Tbsp. fresh lemon juice
kosher salt and pepper to taste

Combine the corn and olive oil in
a large nonstick skillet over medium-
high heat. Saute until the corn begins

BAKED TOMATO AND
EGGPLANT CASSEROLE

1 can (14 oz.) diced tomatoes
with juice
3 cups 1-inch diced eggplant
2 cups 1-inch diced zucchini
1 cup chopped onion
1 cup Italian-style breadcrumbs
2 Tbsp. extra-virgin olive oil
1 Tbsp. fresh thyme leaves (or '/2
tsp. dried)
2 tsp. kosher salt

to turn golden, about 6 minutes.
Add the onion and garlic, and saute
until some of the corn is deep gold-
en, about 4 minutes more. Transfer
the corn mixture to a large bowl,
and set aside.
Without cleaning the pan, add
the green beans to the skillet, and
pour the water over. When the water
begins to boil, cover the pan, reduce
heat to medium and cook the green
beans for 3 minutes more.
Transfer the beans to the bowl
with the corn, and toss well. Add
the sage leaves, lemon juice, and salt
and pepper to taste. Serve at room
temperature.
Makes 6-8 servings.

V2 tsp. freshly ground pepper

Preheat oven to 375 degrees. Spray
a large baking dish well with nonstick
cooking spray.
Combine all ingredients in a large
bowl, and toss well. Transfer to the
prepared baking dish. Cover, and
bake for 30 minutes. Uncover, and
bake for 30 minutes more. Serve hot,
warm or at room temperature.
Makes 8 -12 servings.

'//14 4 4
Happy Hour

--

_IITIQC) 0 3

Tuesday
thru Friday
3:00 fill 6:00

FOOD PURCHASE
WITH COUPON

Coupon Must Be Presented. Not valid with other specials or promotions.
Not valid Friday, Saturday or Holidays. Subject to House Rules. Expires 9/9/13.

Hours:

Tues-Thur 3pm — lOpm • Fri 3pm — 11pm
Sat 4pm — 11pm • Sun 3pm — 9pm
Closed Monday

Check out our website

www.mikelarcos.com

Like us on

op

Qp

2440 Orchard Lake Road • Sylvan Lake, —
Michigan
48320 • 248-682-9500
—

Origin al

Try Our New Boneyard
Beef Ribs!

V

Orchard Lake Rd.

South of 14 Mile

Farmington Hills

Excluding tax, tip and beverages • With this ad
Dine in only • Expires 9/15/13 JN

851-7000

Catering for all Occasions • Carry-Out • Our Speciality "Low Carb Ribs & Chicken & Lamb Ribs"

All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com .

August 8 • 2013 41