arts & entertainment >> food ADL Centennia Gala Honoring Mark Reuss President, GM North A harvest meal for Sukkot. E Save The Date! October 3, 2013 6 pm GM Heritage Center, Sterling Heights Also Honoring ADL Michigan Region Past Chairs and Directors For more information: hbudaj@adl.org 1248.353.7553 ADL 1 00 Imagine a World Without Hate Like us on Facebook: f very year, it seems, we shiver as we eat in the sukkah. It can get pretty chilly at night when Sukkot falls in late-Sep- tember to mid-October. This year is certainly an anomaly, with the weeklong festival com- mencing the evening of Wednesday, Sept. 18. Still officially summer, the leaves will still be on the trees — and, most likely, the weather mild. A blessing! Sukkot meals are customarily heavily vegetable-based, fitting the harvest theme of the holiday. It's also traditional to serve stuffed foods. The following recipes feature vegetables — lots of them — and include a savory green lasagna layered with spinach and cheese and topped with fresh-made tomato sauce. There's also a green bean- and-tomato salad, fresh salmon cakes with corn relish and spicey cookies with crystallized ginger. It's a harvest feast! ❑ 100 Years of Impact 18,821) Restaurant Italian Cuisine 248.476.0044 Buy on lunch or dinner entree and get the second 1/2 off Of equal or lesser value Not good with any other coupons. Not good on holidays. One coupon per couple. Up to $30 ices 10/15/13 15% off total food bill Not good with any other coupon. I Not good on holidays. One coupon per couple. Up to $30 Expires 10/15/13 Farmington Hills • Corner of Grand River & Haggerty Road Auburn Hills • 1 1/2 miles south of the Palace of Auburn Hills 10 % OFF TOTAL BILL (with ad only) through 10/09/13 SUSHI S MUR Beer & Wine now available Japanese Restaurant vvvvvv.mvsushisamuralcom • Catering and Carry-out Available • Gift Certificates Available 4143 Orchard Lake Road Orchard Lake, MI 48323 Ph: 248-737-4408 Fax: 248-737-5032 N . Pontiac Trail 0 • Business Hours: Mon-Sat 11:30am - 10:00pm Sunday 4:30 - 9:00pm Lone Pine (17 mile) 58 September 12 • 2013 GREEN LASAGNA You can use good-quality marinara sauce instead of homemade tomato sauce if desired. Sauce: 2 Tbsp. extra-virgin olive oil 1 Tbsp. minced garlic 1 28-oz. can San Marzano toma- toes '/2 tsp. salt 1/2 tsp. dried oregano Filling: 2 Tbsp. extra-virgin olive oil 1 cup chopped yellow or sweet onion 2 tsp. minced garlic 2 10-oz. packages spinach, thawed and drained well 1/2 cup fresh basil leaves, packed 3 cups ricotta cheese 1 cup milk 1 cup grated Parmesan or Romano cheese 1 tsp. dried oregano 1 tsp. salt 1/2 tsp. ground nutmeg 1/2 tsp. freshly ground black pep- per 1 large egg, lightly beaten Other ingredients: 12 lasagna noodles (about 10 oz.) 2 cups good quality shredded mozzarella cheese 1 cup grated Parmesan cheese fresh basil leaves (garnish) SUSHI SULAILi/11 Make the sauce: Heat oil in a medium saucepan over medium heat. Add garlic, and saute for 1 minute. Stir tomatoes and their juices, salt and oregano into the garlic, and bring to a boil. Reduce heat, and sim- mer 30 minutes stirring occasionally. Adjust salt to taste. Use an immer- sion blender to blend the sauce until almost, but not completely, smooth. Or process with a food processor until almost smooth. Prepare the filling: While the sauce is cooking, heat oil in a large skil- let over medium-high heat. Add the onions and garlic, and saute for 2 minutes. Remove from heat to cool. Add remaining filling ingredients, and stir well. Adjust salt to taste (I prefer my filling a bit salty). Preheat oven to 350 degrees. Spray a 9- x 13-inch baking dish with non- stick cooking spray. Cook lasagna noodles according to package directions, and drain well but do not rinse. Arrange 3 lasagna noodles in bot- tom of the baking dish. Spread V3 of the filling over, and sprinkle with 1 cup mozzarella cheese. Repeat two more times, ending with the remain- ing lasagna noodles. Cover dish with foil, and bake in a preheated oven for 45 minutes. Uncover, sprinkle with Parmesan cheese and bake for 30 minutes more. Allow to stand for 10 minutes before cutting and serving, with tomato sauce on the side and fresh basil leaves. Makes 12 servings.