arts & entertainment >> food
r■ AOe
Healthy
cooking is an
easy choice.
H
opefully, the outside temperature soon will be
rising. It's the time of year local vegetables are
becoming increasingly abundant. Also, we will be
exposing more skin in lighter, often more body-revealing,
clothing. So we want to feel good and look good.
The following recipes take advantage of produce and
lighter entree offerings. While the recipe for fish includes
salmon, feel free to pick the fish you wish; local Great Lake
species are perfect for roasting.
Rounding out this week's menu are right-in-season aspar-
agus and a dish made with tiny new potatoes and healthy
kale. The combination of flavors will ignite the taste buds,
and the vibrant colors are stunning to look at.
Happy May!
BALSAMIC AND MUSTARD
SALMON WITH FETA-AND-
CAPER SALSA
6 boneless and skinless salmon fillet
portions (about 5-6 oz. each)
fine sea salt and pepper to taste
Topping:
1 tsp. minced garlic
1 Tbsp. honey
'/3 cup balsamic vinegar
1 Tbsp. fresh thyme leaves
Salsa:
1 yellow bell pepper, finely chopped
2 cups finely chopped tomatoes
1 cup finely chopped red or Bermuda
onion
11 /2 cup minced fresh parsley
1 cup crumbled good-quality feta
cheese
❑
ASPARAGUS WITH
MUSTARD SEED AND
SMOKED PAPRIKA
2 lbs. asparagus, tough ends cut off
2 Tbsp. olive oil
1 tsp. mustard seeds
2 Tbsp. fresh lemon juice
1/2 tsp. hot pepper sauce, such as
Tabasco
dusting of smoked paprika
salt to taste
Preheat oven to 450 degrees.
Cut asparagus diagonally into 1-inch
pieces, leaving the tops intact, and
transfer to a medium bowl. Add oil and
mustard seeds, and toss well.
Transfer to a rimmed baking sheet,
and cook for 5 minutes. Remove from
the oven, and drizzle the asparagus
with lemon juice, hot pepper sauce,
paprika and salt. Toss well. Serve hot or
at room temperature. Makes 6 servings.
Preheat oven to 425 degrees. Line a bak-
ing sheet with aluminum foil, and spray
with nonstick cooking spray. Arrange the
salmon portions on the baking sheet, and
season lightly with salt and pepper.
Combine topping ingredients in a small
bowl, and stir well. Spoon this mixture over
the salmon.
Cook for 8-10 minutes, until just cooked
through (do not be tempted to overcook).
While the salmon is cooking, combine
all salsa ingredients in a medium bowl, and
stir well.
Serve the salmon hot, warm or at room
temperature, with the salsa on the side.
Makes 6 servings.
NEW POTATOES WITH KALE,
GARLIC, SAGE
AND SAFFRON
2'/2 lbs. redskin or other new potatoes,
peeled or unpeeled
1 lb. bunch of kale, tough "ribs"
removed, and chopped
Vi cup extra-virgin olive oil
1 Tbsp. minced garlic
1 tsp. saffron threads
3 Tbsp. thinly sliced fresh sage leaves
kosher salt and pepper to taste
Slice potatoes into 1/2-inch-thick rounds,
and place in a pot or pan large enough to
accommodate them. Add enough water to
cover the potatoes, and bring to a boil over
high heat. Reduce heat slightly, and cook
the potatoes until tender, about 15 - 20 min-
utes. Add the kale, and cook for 5 minutes
more. Carefully drain well (so as not to
break the potatoes slices), but do not rinse.
While the potatoes are cooking, combine
the oil, garlic, saffron and sage in a small
saucepan over medium heat. Cook, stirring,
until melted. Keep warm.
Transfer potatoes and kale to a serv-
ing dish, and drizzle the oil mixture over.
Season with salt and pepper. Serve immedi-
ately. Makes 6 servings.
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