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. PRESENTED BY THE MICHIGAN THEATER AND DETROIT FILM THEATRE aonetopia INTERNATIONAL FILM FESTIVAL STFILMS FROM THE WORLD'S BEST FESTIVALS JUNE 4-8, 2014 DETROIT • ANN ARBOR Knight Foundation TOYOTA 1 110 SCREENINGS IN 10 VENI Tickets on sale now at cinetopiafestival.org MGM GRAND . DETROIT at&t MASCO WEISER CENTER FOR EUROPE & EURASIA CORPOR ATION ila32 1915370 42 May 15 • 2014 '''''''"'"" wA "