VEGETABLE- AND ALMOND-STUFFED SWEET POTATOES 6 large sweet potatoes (about 4 lbs.) 1 Tbsp. olive oil Filling: 3 Tbsp. olive oil 2 cups chopped onions 2 tsp. minced garlic 1 cup chopped carrots 1 red bell pepper, chopped 1 small eggplant (about 1 lb.), cut into 1/2-inch dice 1 lb. plum tomatoes, chopped 1 cup chopped parsley '/4 cup slivered almonds 2 Tbsp. fresh lemon or lime juice salt and pepper to taste Preheat oven to 350 degrees. Brush a bit of oil over the bottom of a baking dish large enough to accommodate the potatoes. Lightly rub the potatoes with oil. Use a knife to cut several slits into each of the potatoes. Place the potatoes in the baking dish, and bake for 40 minutes. While the potatoes are cooking, pre- pare the filling. Heat oil in a large nonstick skil- let over medium-high heat. Add the onions, garlic, carrots, bell pepper and eggplant, and saute for 5 minutes. Add the tomatoes and parsley, and cook for 5 minutes more. Remove from heat, stir in the almonds, add lemon or lime juice, and season to taste with salt and pepper. Cut lengthwise slits into the pota- toes. Press the ends of the potatoes to open up the potatoes. Use a spoon to push back the flesh to create a pocket. Stuff the filling into the potato slits, mounding it. Arrange any remaining stuffing around the potatoes. Cover the baking dish with foil, and bake again for 15-20 minutes until hot, or keep warm at 225 degrees until ready to serve. P ASS OVER HAPPENINGS. ■ EPIC KOSHER CATERING Call 248.432.5509 for more information or check out our menus at theepicureangroup.com/kosher. A DIVISION OF MILK & HONEY FRUITED WILD RICE WITH BLACK BEANS AND CILANTRO This is a great side dish that tastes just as good served at room tempera- ture as it does served hot. Change the variety of dried fruits and the types of nuts, or add chopped vegetables, such as bell peppers or shredded carrots, for variety. And since this is a vegetarian dish, it's hearty enough to be eaten by non-meat-eaters as a main dish. 2 cups wild rice 6 cups water '4 cup olive oil 1 cup dried apricots 1 cup cooked, drained black beans 1 cup chopped cilantro salt and freshly ground black pep- per to taste Combine wild rice and 6 cups of water in a medium saucepan over medi- um-high heat. Bring the liquid to a boil, reduce heat to simmer and cover the pan with a tight-fitting lid. Cook the rice until tender, about 40 minutes. Remove from heat, drain well of extra liquid, and let cool (do not rinse the rice). Transfer to a large bowl, add remain- ing ingredients and toss well. Adjust seasonings to taste, and serve warm or at room temperature. May be made a day ahead. Serves 8-12. We invite you to join us and feast for the holidays! Passover Carry-Out Menu To place an order, please call 248.661.2327 or email milkhoney@theepicureangroup.com . Orders must be placed by Tuesday, April 8 Orders can be picked up Monday, April 14 10 a.m. — 2 p.m. Adat Shalom Kitchen Entrance 29901 Middlebelt Road • Farmington Hills, MI 48334 Pre-Passover Buffet at JCC GLUTEN-FREE CREPES Fill these with vegetables, meats, fish, cheese or whatever you desire. These are "egg-y" crepes. If you'd like to make these sweet for dessert, add 2 Tbsp. sugar and 1 tsp. vanilla extract. To make citrus crepes (my favorite), use orange juice instead of water and 2 tsp. finely grated lemon or orange zest. Fry in butter, and serve sprinkled with granulated sugar and orange marma- lade if desired. To make these into "noodles" for soup, roll the finished crepes, and cut them into strips. Add to soup as you serve it — don't cook the crepe noodles in the soup. 12 large eggs % cup potato starch 1 cup water or milk 1 tsp. salt Combine all ingredients in the pitcher of a blender or bowl of a food processor, and blend or process until smooth. Let stand for 10 minutes. Spray a small nonstick skillet with nonstick cooking spray, or brush with oil or melted butter. Heat over medi- um-high heat. Make a test crepe. (Note: You need to work quickly with crepes to make them thin.) Pour 1 /4-cup batter into the hot skillet, and lift the pan to "swirl" the batter to coat the pan with a thin coat- ing of batter. Pour any pooled batter back into the pitcher of batter. Place the skillet back on the burner, and cook until the top of the crepe is no longer "wet" looking. Use a spatula to lift the crepe, and flip it over. Cook for 10-15 seconds more. Slide the crepe off the pan to a plate. If the crepes are too thick, add more liquid, and blend again. If the crepes are too thin, add more potato starch, and blend again. Makes 12 or more servings, depending on the size of the crepes. All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com . Sunday, April 13 Jewish Community Center Adults — $19.95* Children — $12.95* Children 3 and Under — Free Passover Buffet at Adat Shalom Thursday, April 17 Adat Shalom Adults — $30.95* Children — $15.95* Children 3 and Under — Free 2nd Night Seder at Adat Shalom Tuesday, April 15 For reservations or additional information, please call 248.851.5100. PARTIES OF 6 OR MORE RECEIVE ONE COMPLIMENTARY MEAL AT OUR BUFFETS *Prices do not include 6% sales tax or 20% gratuity. HAVE A SAFE AND WARM HOLIDAY FROM ALL OF US! 1902220 April 3 • 2014 47