Grand Prime Rib brunch buffet from 11 am to
3pm after 4pm great specials and regular menu.
Call to make your reservation !
arts & entertainment
TOTAL FOOD BILL
UP TO $30.00
5600 Crooks Rd. (North of Long Lake Rd.) Troy, MI • 248-813-0700
Salads for your Yom Kippur table.
Open 7 days a week for lunch and dinner, Sat. and Sun. dinner only • Private room available for up to 85 people
A Family Diner
Serving Breakfast, Lunch & Dinner
4170 Orchard Lake Rd.
any bill $18 or more
(near Pontiac Trail)
Orchard Lake, MI 48323
Monday - Sunday
Tam I Opm
Kippur is still a
bit more than a
week away, much of your
is probably planned. For
some, it's the ubiquitous
"dairy tray" — always
delicious and apropos.
Others will do it all from
But many will do a
combination — by buy-
ing some things and
adding their favorite family recipes:
kugels, baked goods, fresh-cut fruits,
Fine Italian Dining
in a Casual Atmosphere
OUR PETIT FILET DINNER
IS HAPPENING AGAIN!
Monday,Sept 9 thru Friday, Sept 13th...
includes Petite Filet, antipasto plate, side of
pasta, salad and soup, potato & vegetable
Mon-Thurs: 4pm-lOpm • Fri: 11am-11pm
Sat: 4pm-11pm • Sun: 4pm-9pm
33210 W. 14 Mile Rd
In Simsbury Plaza, just east of Farmington Rd.
H-'s v*itAsi- -Poy
Every Thursday Night from 6-8
bring the kids and enjoy
Johnny the Magician!
• Kid's menu • Amazing Sliders
10% Senior Citizens discount
Fresh ground coffee
26200 W.;12 Mile , Rd. ._ t . Southfield • 248-353-3232
September 5 •
Another version of this popular salad.
etc. For many, this is the
best approach. Not too
much work for anyone and
many pitching in.
If you're still thinking
about the menu, consider
any of the following salads,
which will add a creative
and "homemade touch" to
the meal. Choose one to
add as a signature dish, or
choose a couple or more.
Any way you chop it,
slice it and toss it, you'll be
adding fresh flavors your family and
guests will eat right up.
6 cups chopped Granny Smith
apples, peeled or unpeeled
juice of 1 lemon
1 cup'/4-inch diced or chopped
1 cup golden raisins
1 cup chopped scallions, green
and white parts
1 cup chopped pecans, lightly
1/2 cup sour cream
1/2 cup mayonnaise
2 Tbsp. Dijon mustard
2 Tbsp. dried parsley flakes
salt and pepper to taste
Place apples in a large bowl. Add
the lemon juice, and toss well to
coat. Add the remaining ingredients,
and toss well. Arrange the salad in a
serving dish or platter, and chill up
to a day ahead until ready to serve.
Makes 12 servings.
CHICKPEA AND FETA
10 cups chopped Romaine lettuce
1 pint 1/2-inch diced Roma or
11/2 cup 1/2-inch cubed feta cheese
1 cup drained chickpeas or gar-
1 cup shelled squash seeds (pepi-
1/2 cup chopped shallots
'A cup chopped fresh mint
'A cup extra-virgin olive oil
'A cup fresh lemon juice
11/2 tsp. kosher salt
1 /2 tsp. freshly ground pepper
Combine all salad ingredients in
a large bowl (if preparing ahead of
time, keep the ingredients separated
until ready to toss).
Whisk together the dressing ingre-
dients, pour over the salad and toss
well. Season to taste with additional
salt and pepper. Serve immediately.
Makes 12 servings.
This is a chewy, crunchy salad. If
you prefer your salad a bit less "raw,"
steam or microwave the cauliflower
for a few minutes first.
6 cups chopped cauliflower flo-
1 cup chopped sundried toma-
toes, packed in oil
1 cup sliced or slivered almonds,
1 cup sliced, pitted kalamata
1 cup slivered red or Bermuda
1 cup chopped fresh parsley
'A cup white balsamic vinegar
3 Tbsp. extra-virgin olive oil
kosher salt and pepper to taste
Combine all ingredients in a large
bowl, and toss well. May be made up
to a day ahead.
Makes 8 servings.