Now Offering Vegan,
Vegetarian & Gluten-Free Options

iceberg lettuce leaves

Heat the oil in a skillet over medi-
um-high until hot. Add onions, and
saute for 2 minutes. Add the remain-
ing ingredients (except lettuce), and
saute until hot.
Serve with lettuce leaves and extra
coconut aminos, if desired.
Makes 4 servings.

ARUGULA AND BASIL-
PESTO ROAST TILAPIA
WITH SWEET POTATO
FRIES
Tilapia and Fries:
16 oz. tilapia fillets (about 3-4
fillets)
2 large sweet potatoes (about 1
lb.), peeled or unpeeled, cut into
thin wedges
4 tsp. cold-pressed extra-virgin
olive oil
fine sea salt and freshly ground
pepper to taste
Pesto:
1 cup packed fresh arugula
1 cup fresh basil leaves
2 small garlic cloves (or more to
taste)
8 tsp. (a bit less than 2 Tbsp.)
cold-pressed, extra-virgin olive oil
4 tsp. fresh lemon juice, or more
to taste
fine sea salt to taste

To prepare the potatoes, preheat the
oven to 400 degrees. Line a rimmed
baking sheet with parchment paper.
In a large bowl, toss together the
potatoes and oil until the potatoes are
evenly coated. Lightly season with salt
and pepper.
Place the potatoes in a single layer
on the baking sheet, and bake for
about 20 minutes or until the potatoes
are tender and browned.
Line another baking sheet with
parchment paper, and place the fish fil-
lets.
Combine the pesto ingredients in a
food processor, and pulse until almost
smooth.
Brush half of the pesto over the
fish, and bake for 10 minutes. Serve
the fish with the sweet potatoes on the
side and the remaining pesto as a dip-
ping sauce for the fries.
Tip: Save an extra 10 minutes of
cooking time by cooking the fish at
the same time as the sweet potatoes
during the last 10 minutes of cooking.
Makes 4 servings.

ASIAN CABBAGE SALAD
WITH TURKEY AND
ALMONDS
Dressing:
4 Tbsp. rice vinegar

2 Tbsp. melted coconut oil
2 Tbsp. coconut aminos
2 Tbsp. coconut sugar
Salad:
6 cups shredded Napa or Chinese
cabbage
2 cups shredded bok choy
2 cups chopped, cooked turkey
breast
1 cup shredded carrots
1 cup chopped scallions, white
and green parts
6 Tbsp. chopped cilantro
4 Tbsp. slivered almonds
Whisk together the dressing ingre-
dients in a small bowl, and set aside.
Combine the salad ingredients in a
large bowl, add the dressing and toss
well.
Makes 4 servings.

CITRUS GINGER SALMON
WITH KALE CHIPS
Salmon:
juice of 2 oranges (about 1 /3- 1/4cup)
1 /2 tsp. grated orange zest
4 tsp. fresh lime juice
2 tsp. minced fresh ginger
2 tsp. coconut sugar
1 /2 tsp. hot pepper sauce
1 lb. boneless and skinless salmon
fillet, cut into two portions
Kale Chips:
2 bunches of kale
2 Tbsp. coconut or olive oil
2 tsp. salt

Combine the orange juice, zest,
lime juice, ginger, coconut sugar and
hot pepper sauce in a medium bowl,
and whisk well. Add the salmon, and
turn several times in the glaze. Cover,
and chill for 30 minutes.
In the meantime, make the kale
chips.
Preheat the oven to 350 degrees.
Line a rimmed baking sheet with
parchment paper. With a knife or
kitchen shears, carefully remove the
kale leaves from the thick stems, and
tear into bite-sized pieces.
Wash and thoroughly dry kale with
a salad spinner. Drizzle the kale with
oil, and sprinkle with the salt.
Bake until the edges are brown but
aren't burnt, about 10 to 15 minutes.
Cool completely before serving.
To prepare the salmon, preheat the
oven to 450 degrees. Line a rimmed
baking sheet with parchment paper.
Remove the salmon from the refrig-
erator, and place the salmon fillets on
the prepared baking sheet. Discard
the marinade.
Cook for 7 to 10 minutes. (Don't
overcook.)
Serve hot, with the kale chips on
the side.
Makes 4 servings.

JOHN D

american bistro bar

22726 Woodward Ave

FERNDALE

Reservations @ johndbistro.com or 248.398.4070 (after 3)

DETROIT'S ORIGINAL SQUARE

gi 6 e el

$2 Off Any Party Tray

Offer not valid with any other coupon/discount.
One coupon per person, per table
Expires 2/28/14
JN

$3 Of Any 8-Square Pha

Offer not valid with any other coupon/discount.
One coupon per person, per table
Expires 2/28/14
JN

44
2

THIN CRUST PIZZA

ANTIOXIDANT,
ISCP TUSCAN VEGAN &
GLUTEN FREE PIZZAS

Join Buddy's Email Club at www.buddyspizza.com !

31646 Northwestern Hwy. Farmington Hills ph: 248.855.4600 fax: 248.855.3849

Detroit • Warren • Livonia • Dearborn • Pointe Plaza • Auburn Hills • Royal Oak • Bloomfield Hills • Shelby Twp.

10% OFF

TOTAL BILL

Excludes tax, tip and beverages. With this ad. Banquet Services not included.

Dine in or Carry out. Expires 1/30/14

Brass Pointe

24234 Orchard Lake Rd., N.E. corner of 10 Mile • 476-1377
Open 7 Days a week for lunch & dinner

All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com .

January 16 • 2014

47