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tied reed Aavtier
1 cup finely chopped zucchini
1 cup finely chopped red or
yellow bell pepper
1 can (about 15 oz.) chick peas or
garbanzo beans, drained
1 cup frozen peas, thawed
1 cup fresh or frozen corn
kernels, thawed
1 cup fresh chopped parsley
Dressing:
2 roasted red bell peppers (fresh
or jarred), cut in large pieces
2 /3 cup mayonnaise
2 Tbsp. olive oil
juice of 1 lemon
2 Tbsp. cider vinegar
1 Tbsp. drained capers (optional)
kosher salt and freshly ground
black pepper to taste
Toss all salad ingredients in a large
bowl. Set aside.
Combine dressing ingredients
in the bowl of a food processor,
and process until smooth. Pour the
dressing over the salad. Toss well,
adjusting salt and pepper to taste.
Makes 8 servings.
TURKEY POT PIE
3 Tbsp. olive oil
2 cups'/2-inch carrot chunks
2 cups'/2-inch turnip chunks
2 cups chopped onions
1 cup diced celery
6 cups cooked, diced turkey meat
1 cup fresh minced parsley
1 cup frozen peas, thawed
2 tsp. dried thyme
'/2 cup flour
'/2 tsp. dried tarragon
'/2 cup dry white wine
1 cup chicken broth
Top crust:
1 lb. frozen puff pastry, thawed
and pressed together to create one
large sheet of pastry
Preheat oven to 375 degrees.
Spray a large glass or ceramic bak-
ing dish with nonstick cooking spray.
Set aside.
Heat the oil in a large pot over
medium-high heat. Add the carrots,
turnips, onions and celery, and saute
until the vegetables are softened,
about 8 minutes.
Add the turkey to the vegetables.
Toss with the parsley, peas, flour,
thyme and tarragon. Transfer the
mixture to the prepared baking dish.
Pour the wine and the broth over the
mixture.
0301(SgiVing
Top the dish with the puff pastry,
pressing the pastry over and around
the edge of the baking dish. Cut sever-
al slits in the pastry with a sharp knife.
Bake the pot pie in the center of
the oven for about 40 minutes until
the pastry is golden and the turkey
mixture is bubbly.
If the top becomes browned too
quickly, loosely lay a sheet of foil
over the top to prevent browning. Let
stand 5 minutes before spooning out
into individual servings.
lets9 0 Chanuk ah,
Week Long
Makes 8-12 servings.
TURKEY ARTICHOKE
CASSEROLE
2 Tbsp. extra-virgin olive oil
1 cup chopped onions
1 cup chopped celery
2 lbs. 1-inch diced cooked turkey
1 package (about 9 oz.) frozen
artichoke hearts
DECEMBER 2N° - DECEMBER 8TH
Sauce:
Y3 cup olive oil
Y3 cup flour
2 cups chicken broth
2 Tbsp. dried parsley
1 tsp. dried thyme
1/2 tsp. dried sage
salt and pepper to taste
FRESH!
Black Pearl Salmon Fillets
FARM RAISED - SCOTLAND
Make the casserole: Preheat oven to
350 degrees. Spray a 11/2-quart bak-
ing dish or souffle dish with nonstick
cooking spray.
Heat the oil in a large nonstick
skillet over medium-high heat. Add
the onions and celery, and saute for
about 5 minutes until beginning to
color. Transfer to a large bowl. Add
the turkey and artichoke hearts to the
bowl. Toss well, and set aside.
Make the sauce: In a medium sauce-
pan over medium-high heat, add the
olive oil, and whisk in the flour. Cook
whisking for 1 minute. Gradually
whisk in the broth, and bring to a
boil. Cook for a few minutes whisk-
ing all the while until the mixture
is bubbly and thickened. Add the
remaining ingredients, and whisk
well to combine.
Pour the mixture over the turkey,
and stir well. Transfer to the prepared
baking dish, and bake for 30-45 min-
utes until hot and bubbly.
Serve alone or over mashed pota-
toes, noodles or cooked brown or
white rice.
Makes 6 servings.
All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com .
asete
FRESH!
North Atlantic Haddock Fillets
WILD
CAUGHT USA
FRESH!
Ruby Red Trout Fillets
FARM RAISED - CANADA
11.991b. FEA I FOF I2 1 COUNTER
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SOLD FROM OUR
{ 9.9%. } SEAFOOD COUNTER
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November 28 • 2013
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