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I

— Danny Raskin, 2012

TAR Order your
ELI Holiday Trays &

As the weather warms up, get grilling.

I

3 lbs. London Broil or flank steak
10 oz. baby arugula
Marinade:
1 small bunch parsley
1/2 cup extra-virgin olive oil
'A cup fresh rosemary leaves
4 large peeled garlic cloves
'A cup fresh lemon juice
2 Tbsp. red wine vinegar
1 Tbsp. kosher salt
1 tsp. freshly ground pepper
Sauteed peppers and onions:
'A cup extra-virgin olive oil
4 cups thin-sliced onions (about 2
large onions)
4 green, red or yellow bell peppers
1 Tbsp. minced garlic
1 cup chopped parsley
salt and pepper to taste

Place the steaks in a large zipper-
style bag (1 gallon size works well).
Combine all marinade ingredients in
the bowl of a food processor, and pro-
cess until smooth. Pour the marinade
over the steaks. Use your hands to
turn the steaks in the marinade. Seal
the bag, and turn several times more.
Chill for several hours, up to a day in
advance.
When ready to cook the beef,
arrange the arugula on a platter, or
divide among 6-8 individual dinner-
sized plates.
Heat grill to high. Remove steaks
from the refrigerator 1 hour before
grilling. Discard the bag and marinade.
Grill the steaks for 4 minutes on
one side. Turn over, and grill on the
other side for about 5-6 minutes more
(do not overcook; this meat should be
served medium-rare). Allow to rest
while you prepare the onions and pep-
pers.
Heat the oil in a large nonstick skil-
let over medium-high heat. Add the

MEAT TRAY

onions, peppers and garlic, and saute
for 5 minutes. Add the parsley, salt
and pepper, and saute for 1-2 minutes
more. Set aside.
Transfer the beef to a cutting board
and cut against the grain into thin slic-
es. Arrange the slices over the arugula,
and serve with the onions and peppers
over. Makes 6-8 servings.

$9.99 ',T.,

DAIRY TRAY

SALAD TRAY

SALAD TRAY W/ LOX & CREAM CHEESE

$20.99 Pperson

$10.99 person

HOURS: MON-SAT 7AM-9PM • SUN 7AM-8PM

24555 W. 12 MILE ROAD

Just west of Telegraph Road • Southfield

248-352-7377

On Star's beautiful already
low-priced trays

Expires 5/12/14. One Per Order. Not Good Holidays. I
10 Person Minimum. With this coupon.
I

DELIVERY AVAILABLE

www.stardeli.net

1911000

Rice:
1 cup dark wild rice (about 6 oz.)
4'/4 cups water, divided
1 tsp. salt
1 Tbsp. oil
Lentils:
1/2 cup dried red lentils
2 cups water
1 bay leaf
Vegetables:
3 Tbsp. olive oil
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
1 cup chopped parsley
1 tsp. chopped garlic
kosher salt and pepper to taste

.

I

0

off

$14.49 =0.

OFF

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

WILD RICE AND
RED LENTILS

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

7-Layer Cake!,

COMPARE OUR LOW PRICES WITH ANY DELICATESSEN IN TOWN!

❑

Make rice: Bring rice, water and salt
to a boil in large saucepan over high
heat. Reduce heat to simmer, cover
the pan and cook until rice is tender,
about 45 minutes. Drain and transfer
rice to a large bowl. Add oil, and toss
well.
Meanwhile, prepare lentils: Bring
water to a boil in a medium saucepan.
Add the lentils, and stir well. Bring
the water to a boil again, reduce heat
to simmer and cook the lentils until
just tender, about 30 minutes (do not
overcook or the lentils will be mushy).
Drain the lentils well, and add to the
wild rice.
While the lentils and rice are cook-
ing, heat 3 Tbsp. oil in a large skillet
over medium-high heat. Add the
onions, carrots, celery and garlic, and
saute until the vegetables are tender
and lightly browned, about 8 minutes.
Add this mixture to the rice and
lentils. Add the parsley, salt and pep-
per, and serve at room temperature as
a side dish, or reheat (microwave in
a microwave-safe bowl, covered with
plastic wrap, for about 8 minutes on
high). Makes 6-8 servings.

Try Our
Wonderful
Passover
Desserts
I ncluding

Specialties today!

t's nearing the end of Passover and the start of grilling
season. To start off, we're grilling steak. Add a side dish
or two, and dinner is served.

GRILLED
FLANK
STEAK
WITH
ARUGULA,
MUSHROOMS
AND ONIONS
The kosher equiv-
alent of flank
steak often is called London broil. This
recipe also works well with hanger or
Flat Iron steak. The onions and peppers
are served tender-crisp.

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

„t

\.‘

$ .00 Off

Purchase of
$10.00
or more

Purchase of $20.00 or more

Not valid with any other offer. Not valid on

I Not valid with any other offer. Not valid on breakfast specials.'
With coupon. Exp 4/30/14

breakfast specials. With coupon.

Exp 4/30/14

Party Catering
Open 7 days OEECC1 g:12 breakfast DEEM and dinner

www.ieosconevisiand.com

Buddy's Pizza and The Capuchin Soup Kitchen host our

Rad*

38th Annual

"SLICE FOR LIFE"

RESTAURANT
PIZZERIA

f■
$2 OffAny Party Tray

Monday, April 28, 201

Sin „ 1946

Offer not valid with any other coupon/discount.
One coupon per person, per table
Expires 5/31/14
JN

$3 Off Any 8-Square Rua

Offer not valid with any other coupon/discount.
One coupon per person, per table
Expires 5/31/14
JN

•
•

For more information & to purchase tickets call
313-579-2100 x.153/170 or visit cskdetroit.org

e

MULTI-GRAIN,
vx‘s,
NI"' ANTIOXIDANT,
iko TUSCAN
VEGAN &

ra

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.

JN

April 17 • 2014

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