dc5iArt&tei and/ tte,/,,a,no/ GREEN ONION QUINOA CAKES These appealing and tasty disks are crisp on the outside and fork-tender throughout. They're wonderful as a breakfast or brunch entree, topped with salsa or with strips of roasted red pepper (OK to use some from a jar for convenience if it complies with your kashrut). This is also a fun side dish or appetizers. You can make the batter, and even form the cakes, up to two days ahead of time, and store it — covered — in the refrigerator. No need to bring it to room temperature before frying. 1 cup uncooked quinoa 11/2 cups water 4 scallions, very finely minced (whites and greens) '/2 tsp. salt black pepper 2 large eggs, beaten butter for the pan nonstick spray Combine the quinoa and water in a saucepan. Bring to a boil, lower the heat to the slowest possible simmer, cover and cook (with a heat diffuser, if available, inserted underneath) until Green onion-quinoa cakes the grains are tender, 20-30 minutes. Remove from the heat, and fluff with a fork to let steam escape. Add the scallions, salt, pepper and beaten eggs, and stir well to combine (it's fine if the quinoa is still hot). Meanwhile, melt some butter in a heavy skillet over medium-low, and swirl to coat the pan. Lightly spray a '/4-cup measure (ideally one with a handle) with nonstick spray, and use it to scoop the batter, evening off the top with a knife, to form neat cakes. Shake the formed batter into the pan, and cook on both sides until golden and crisp. Depending on your pan and your stove, this will take approximately 5 minutes (or perhaps a little longer) per side. Serve hot or warm. Servings: 4-5 (about 10 cakes). BIGALORA (SOUTHFIELD) BIGALORA (ROYAL OAK) 711 S Main St. 29110 Franklin Rd. Southfield, MI 48034 BIGALORA (ANN ARBOR) Royal Oak, MI 48067 248.750.BIGA (2442) 248.544.BIGA (2442) www.bigalora.com www.bigalora.com BACCO RISTORANTE 29410 Northwestern Hwy. 3050 Washtenaw Ave. Ste 112 Ann Arbor, MI 48104 Southfield, MI 48037 734.971.BIGA (2442) www.baccoristorante.com www.bigalora.com 248.356.6600 1905060 SPECKLED QUINOA SALAD Fluffy quinoa combines beautifully with an assortment of colorful vegetables, apples, currants and almonds to make a bright lunch salad, laced with olive oil, lemon and honey. The contrasting textures are fun and refreshing — and the palette becomes even more interesting if you use red quinoa. Roasted almond oil can swap in for some or all of the olive oil. You can add more vegetables if you like. The amounts and type are flexible. 1 cup quinoa 11/2 cups water 1 to 2 finely minced scallions (whites and greens) handful of flat-leaf parsley, finely minced '/2 medium-sized apple, chopped small 1 medium-sized carrot, minced '/2 medium-sized red bell pepper, minced handful of currants '/2 tsp. salt (or to taste) 2 Tbsp. fresh lemon juice 2 tsp. light-colored honey handful of almonds, chopped and lightly toasted Optional: sliced or minced radishes finely minced red onion finely minced celery and/or fennel bulb 10% OFF TOTAL BILL Speckled quinoa salad Combine the quinoa and water in a saucepan. Bring to a boil, lower the heat to the slowest possible simmer, cover and cook (with a heat diffuser, if available, inserted underneath) until the grains are tender, 20-30 minutes. Remove from the heat, and fluff with a fork to let steam escape, then let it cool to room temperature. Continue to fluff as it cools to assure the grains stay separate. Transfer the cooled quinoa to a medium-sized bowl. Add the vegetables and currants, and stir to combine, sprinkling with the salt as you go. In a separate small bowl, combine the olive oil, lemon juice and honey, and whisk to blend. Pour this into the quinoa and vegetables, mixing to thoroughly combine. Serve at room temperature, or cover, chill and serve cold. Stir in the almonds shortly before serving. Servings: 5 or more. Mollie Katzen's most recent book is The Heart of the Plate: Vegetarian Recipes for a New Generation (Houghton Mifflin Excludes tax, tip and beverages. With this ad. Banquet Services not included. Dine in or Carry out. Expires 5/08/14 cw. Brass Pointe cD3-:a 24234 Orchard Lake Rd., N.E. corner of 10 Mile • 476-1377 Open 7 Days a week for lunch & dinner Wishing you a Happy Passover SPOSITA'S RISTORANTE OUR PETIT FILET DINNER IS HAPPENING AGAIN! April 21-25 $21.95 Includes Petite Filet, antipasto plate, side of pasta, salad and soup potato and vegetable. Dine-in only, not valid with any other offer. dine-d 15 0 /0 TOli oan ffuerrsdGaoyo ylyontohtervaolf idew f r w ithlth O ff dd food bill coupon i nay - ; 4 nn , — /0 I O Offer Good Friday Saturday, dine-in only not valid with ff any other offer with food bill coupon (248) 538-8954 33210 W. 14 Mile Rd In Simsbury Plaza, just east of Farmington Rd. West Bloomfield Mon-Thurs: 4pm-lOpm • Fri: 11am-11pm Sat: 4pm-11pm • Sun: 4pm-9pm Harcourt 2013). April 10 • 201 , 71