arts & entertainment

"Much-heralded Star Deli
slow-cooks its own
*tender temptations"

— Danny Raskin, 2012

Order your
Holiday Trays
Specialties today!

EL I

Passover side dishes.

S

ide dishes are the rainbow
palette of the Passover table.
Here is where you can go
beyond the beige and
brown colors that often
define this holiday's fare.
Add your reds, greens and
yellows for the additional
"wow factor:'
Served alongside the
brown brisket, brown
chicken and beige mashed
potatoes and matzah,
multihued side dishes
add richness to meals.
They visually tempt while
promising flavor that both
complements and contrasts perfectly
with whatever you're serving.
Often, just adding fresh herbs —

OMPARE OUR LOW PRICES WITH ANY DELICATESSEN IN TOWN!

MEAT TRAY

$9.99 =.0,,

DAIRY TRAY

SALAD TRA Y

SALAD TRAY W/ LOX & CREAM CHEES .

$20.99

$10.99 W.

$14.49

person

Potato Latices * Handcut Lox
Our Regular Tuna & Fat-Free Tuna Can't Be Beat!
Vegetarian Chopped Liver
Homemade Potato Salad & Coleslaw

HOURS: MON-SAT 7-9:30 • SUN 7-8

24555 W. 12 MILE ROAD

Just west of Telegraph Road • Southfield

248-352-7377

low priced meat or dairy trays

-

Expires 4/3/14. One Per Order. Not Good Holidays. I
I
10 Person Minimum. With this coupon.

DELIVERY AVAILABLE

www.stardeli.net

1901730

ROASTED SMASHED
POTATOES WITH RED
PEPPER AND GARLIC
First you boil them, then you
smash them, then you roast them
with peppers, garlic and olive oil.

r

• 0

I
I

off

Purchase of 11
11
11
$10.00
11
11
or more

II
I
I I
I I
I Not valid with any other offer. Not valid on breakfast specials.' I

With coupon. Exp 4/03/14

I I

4 lbs. small redskin or new pota-
toes, uncut
1 /2 cup extra-virgin olive oil
2 red bell peppers cut into 1-inch
dice
24-36 whole garlic cloves (to taste)
1 Tbsp. kosher salt
1 tsp. freshly ground pepper
1 tsp. ground cumin (optional)

5 2.00 Off

Purchase of $20.00 or more

Not valid with any other offer. Not valid on

breakfast specials. With coupon.
Exp 4/03/14

.1

Party Catering
Open 7 days a week for breakfast lunch and dinner
www.leosconeyisland.com

Over 35 years of Chinese Food Experience.

65 Freshest and
High Quality Ingredients!!

GRAND OPENING
1 %

istriff OFF

1
1

TOTAL FOOD BILL

1
%

.

*cannot combine with other
offers. Expires 4/30/14.

.

1
i

"WE HAVE
GLUTEN FREE
& VEGETARIAN
DISHES"

Order online: www.ChinaTownMI.co ...

248-683-5— • W. Bloomfield • 4276 Orchard Lake Rd. (Between Lone Pine & Pontiac Trail;

2nd location Commerce Township • 248-669-1133

38

March 20 • 2014

1901800

Place the potatoes in a large pot,
and add enough cold water to cover
them. Bring to a boil over high heat.
Reduce heat to a low boil, and cook
until very soft, about 25 minutes.
Preheat oven to 425 degrees. Line
one (or two) rimmed baking sheets

QUINOA WITH
MUSHROOMS
AND FRESH MINT

3 Tbsp. extra virgin olive oil
1'/2 cups chopped onion
24 oz. fresh mushrooms, stems
intact and sliced
1 1 /2 cup uncooked quinoa, any
color
2 cups water
salt and pepper to taste
'/4 cup chopped fresh mint

Heat olive oil in a large saucepan or
pot over medium-high heat. Add the

Passover charoset

chopped parsley or minced mint or
chives — is enough to make your tra-
ditional Passover sides more appealing.
But if you're looking for
more variety, try some of
my vibrant, fresh and fla-
vorful recipes below. The
color comes from fresh
produce — vegetables and
fruits — so they're health-
ier, vegetarian (and mostly
gluten-free) choices for the
weeklong festival.
I've also thrown in
my ever-popular Four-
Ingredient Charoset —
simply perfect as is or as
a base for adding seasonings (cin-
namon, nutmeg, ginger) and mix-ins
(such as dried fruits).

❑

with parchment paper. Spray the
parchment with nonstick cooking
spray, or brush with olive oil. Set
aside.
Drain the potatoes very well, and
transfer them to a large bowl. Allow
them to stand at room temperature
for about 30 minutes.
On a clean surface or cutting
board, use the heel of your palm
to smash the potatoes lightly, one-
by-one, and place them back in the
bowl. Add the oil, red pepper, garlic,
salt, pepper and cumin (if using),
and very gently toss them with your
hands to coat.
Arrange the potatoes, peppers and
garlic on the baking sheet(s) in as
much of a single layer as possible, and
cook them for 30 minutes until golden
and crispy, turning once during cook-
ing with a spatula. Serve hot or warm.
Makes 8-12 (or more) servings.

onions, and cook, stirring frequently,
until softened, about 3 minutes.
Add the mushrooms and cook,
stirring frequently, until they give up
their liquid.
Immediately add the quinoa and
water, and bring to a boil. Reduce
heat to simmer, and cook until the
liquid is absorbed. Season to taste
with salt and pepper.
You can serve immediately, or keep
warm until ready to serve. Just before
serving, adjust salt and pepper to taste,
and stir the mint into the quinoa.
Makes 8-12 (or more) servings.

