* * * * * * * * MOTHER'S DAY * * * * * * * *
' '5 , jFF 'I :1 ) OFF, :
r
----,
.
I
_i_i
..
SPINACH AND APPLE SALAD
WITH MAPLE-DIJON VINAIGRETTE
Dressing:
/4 cup real maple syrup
1 % cup minced shallots
'4 cup red wine vinegar
'/3 cup extra virgin olive oil
2 Tbsp. grainy Dijon mustard
1
Salad:
1 cup (or more) sliced mush-
rooms
1 cup (or more) diced tomatoes
1 cup (or more) mung bean
sprouts
1 apple, any variety, cored and
sliced into thin wedges
2 10-oz. packages fresh baby
spinach
kosher salt and freshly ground
pepper (to taste)
Combine dressing ingredients in
a medium bowl, and whisk well. Set
aside.
Just before serving, combine salad
ingredients in a large bowl. Pour
half of the dressing over, and toss
well. Add more dressing, if desired,
and season to taste with salt and
pepper.
Makes 8 (or more) servings.
pRTy
A ilTRAYS):-
CAR RIKES3 1, :
1 01 SIT DOWN 1 1 Oir ' C j arryout or Cas tering I
With any $29.95 or More 1 IL Orders Of $59.95 or more :
:
40
Present this coupon when placing
I order. Excludes all other specials , AA
1. & offers. Exp. 6/1/14
JN ,
'IP
E's
444
a
N
Excludes all other specials & offers.
Present this coupon when placing I
order. Exp. 6/1/14
. JN
Call
Dine-In / Carry Ouf /Catering
248-932-0800 JN
Bloomfield Plaza
-** * * * * * * * www.stevesdeli.com *********
6646 Telegraph at Maple
Fine Italian Dining in a Casual Atmosphere
SPOSITA'S
_ ■■■■■∎ _
JOIN US FOR
MOTHER'S DAY,
Sunday May 11 from
1pm to 8PM
RISTORANTE
OUR PETIT FILET DINNER
IS HAPPENING AGAIN!
Monday, May 19 through Friday May 23
x21.95
FRESH STRAWBERRY CREPES
Includes Petite Filet, antipasto plate, side of pasta,
salad and soup potato and vegetable.
Dine-in only, not valid with any other offer.
TOhffnerra aGaoyo
Crepes:
1 cup flour
'/2 tsp. salt
2 large eggs
11/4 cups milk
2 Tbsp. sugar
melted butter or oil for cooking
crepes
Filling and topping:
2 to 3 pints fresh strawberries,
trimmed and halved
'/2 cup sugar
whipped cream or vanilla ice
cream (garnish)
Make crepes: Combine all crepe
ingredients in a blender, and
blend until smooth, about 1 min-
ute. Remove the pitcher from the
machine, cover with plastic wrap and
chill for 30 minutes or more.
Heat a small (7- or 8-inch) or
medium (10-inch) nonstick skillet
over medium-high heat. Use a pastry
brush to brush the skillet with butter
(or oil).
When the skillet is hot, pour about
V3 cup of batter into the center of the
skillet.
Immediately lift the skillet from
the heat, and turn or rotate it so
the batter spreads into a thin layer
around the skillet (it's OK if the batter
goes a little up the slanted side of the
skillet).
Quickly pour any excess batter
from the skillet back into the pitcher
of the blender (the crepe must be
thin).
Cook the crepe until it is lightly
colored on the bottom, and the top
(the uncooked side) no longer looks
wet, about 1 minute.
Gently lift the crepe with a spatula,
and turn it over to the other side;
cook for about 30 seconds. Transfer
the cooked crepe to a plate. Repeat
with remaining batter (you may not
need to add more butter or oil to the
skillet each time).
Stack the cooked crepes one on top
of the other (they must be cooked
through, or they will stick together).
When finished, allow crepes to
cool. Use immediately; or cover with
plastic wrap, and chill up to two days
before using.
Recipe makes 8-10 crepes depend-
ing on the size of skillet.
Make the filling: Toss together the
strawberries and sugar in a large
bowl, and let stand for 1 or more
hours.
Place one crepe on a clean surface.
Spoon an eighth of the berries in a
line down the center of the crepe. Fold
one side of the crepe over the filling.
Fold in the side edges of the crepe over
the filling, and roll the crepe one more
time to enclose the filling.
Place the crepe, seam side down,
on a dinner-sized plate. Repeat with
remaining crepes and filling. Drizzle
any culled berry juices over the
crepes, and serve with a dollop of
whipped cream or a small scoop of
ice cream on the side.
Recipe makes enough filling for 8
crepes.
4 1 5 °A)
Off
i na y -
ddinen-d
•
oannylyontohter
offer with
food bill coupon
1
Offer Good Friday-
0 Saturday, dine-in
only not valid with
I any other offer with
Off
food bill
coupon
(248) 538-8954
33210 W.14 Mile Rd
In Simsbury Plaza, just east of Farmington Rd.
West Bloomfield
Mon-Thurs: 4pm-10pm • Fri: 11am-11pm
Sat: 4pm-11pm • Sun: 4pm-9pm
Come in and experience great service and a relaxing environment!
JESSICA QUINN WELCOMES YOU!
FREE HALF OFF
Haircut and Blow Dry I Haircut and Blow Dry
SALONage
(COLOR/DESIGN)
Pravana
Smoothing
Treatment
WITH FIRST COLOR SERVICE !
Value $20
INCLUDES HIGH AND LOWLITES
JESSICA ONLY
($40 and up) Value $40 I ,
May be extra charge for
longer hair. New clients or
JESSICA ONLY
I
i New clients or returning clients after returning clients after 6 months.
Men's Haircuts
Call for
consultation.
6171 Haggerty Rd
West Bloomfield
In Bloomfield Avenue Shoppes
248.669.1910
With coupon, not valid with
other offers. Expires 6/19/14.
I 6 months. With coupon, not valid •
with other offers. Expires 6/19/14. I
$1 0
Blow Dry
JESSICA ONLY
JESSICA ONLY
•
New clients or returning clients
after 6 months. With coupon,
not valid with other offers.
Expires 6/19/14.
New clients or returning clients
after 6 months. With coupon,
not valid with other offers.
Expires 6/19/14.
10% OFF
TOTAL BILL
Excludes tax, tip and beverages. With this ad. Banquet Services not included.
Dine in or Carry out. Expires 6/06/14
•
Brass Pointe
r ifr/
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 .
JN
May 8 • 2014
61