"The Best Chinese Food in Oakland County!"
Owners: Shan Tam and Johnny Tam
Reservations
welcomed!
r
I
$
5 OFF F
I Purchase of $40 or more
ALWAYS GREAT FOOD
AND SERVICE!
9
I
$10 OFF
I
Gnocchi and more.
FULL BAR
AVAILABLE
1 .
T
BANQUETS
PRIVATE PARTIES
CARRY OUT
Purchase of $80 or more I
Za,ste,
cat:.
I
For Dine-in only. One coupon per table; I
I Not valid with other offers. Expires 7/1 /14 I
248-474-8183
Large Group Seating
Always Available
27626 Middlebelt Road
at 12 Mile • Next to CVS
Farmington Hills
Hours of Operation:
Mon.-Thurs.: 11 am – 9:30pm
Friday: 11am – 10pm
Saturday: Noon – lOpm
Sunday: Noon – 9pm
1915850
ALL AMERICAN
FAVORITES & GREEK
SPECIALTIES
BA
ISLANDS
R
OPEN
7 DAYS A WEEK
FRIDAY NIGHT
All you can eat
FISH FRY
FOR BREAKFAST,
LUNCH, DINNER.
includes dessert
(Homemade Rice Pudding)!
. DAILY
WWI
•SPECIALS,
$10.95
.REEK !SLAW:
BAP
8, GRILL
.
•
p
37777 11 Mile Ct. Farmington Hills, MI
www.greekislandsconey.com
ARUGULA SALAD WITH
EGG, RADISHES AND
AVOCADO
5 6 oz. fresh arugula or baby aru-
gula
1 cup thin sliced radishes
3 large eggs, hardboiled and
peeled, then chopped
1-2 ripe avocados (1 large or 2
small)
'/2 cup sliced almonds, lightly
toasted (optional)
kosher, flaked or fine sea salt to
taste
freshly ground pepper to taste
-
248-957-6734
ALS0.1111m.
A GREAT BREAKFAST AND LUNCH PLACE
WITH BOTH HEALTHY AND INDULGENT
OPTIONS. ALWAYS FRESH, NEVER FROZEN
OR FRIED. MANY VEGAN AND
GLUTEN-FREE OPTIONS.
OPEN TUES-SUN
7AM TO 3PM
•
I
WITH COUPON FOR
10% OFF
ANY PURCHASE
I OVER $10.00
TUESDAY- FRIDAY
EXPIRES 6/20/14
248-399-2626 • WWW.COCOFAIRFIELDS.COM
2959 W. 12 MILE RD. • DOWNTOWN BERKLEY
May 22 • 2014
Imagine mashed potatoes with some
egg and flour added (a little at a
time). Then the dough is
cut into small "knots," or
pieces, and boiled in water
until tender. Add some
olive oil and garlic — and a
few fresh herbs.
Once you make home-
made gnocchi (it can be
quite fun), you can play
with the recipe to add
other herbs, seasonings or
pureed vegetables to the
mix.
While this menu is not
crazy summery (gnocchi
are hearty), it reminds me
of the summer meals I've eaten on my
many trips to Italy, hungrily devour-
ing fresh, casalinga (homemade)
foods al fresco.
❑
LL
Join us at our beautiful Farmington Hills Restaurant and
Patio overlooking Farmington Hills Golf Course or Carry
Out! Birthdays, Weddings, Bar/Bat Mitzvahs, Showers,
Graduations, we can help make your event special!!
124
his week's menu includes per-
fect almost-summer eats.
We feature a
salad that's crisp, a little
bitter and with interest-
ing, contrasting textures:
mild- and neutral-tasting
eggs and avocados are the
perfect counterpart to the
peppery arugula, radishes
and crunchy almonds. The
tart vinaigrette ties the
whole salad together.
Next, grilled chicken gets
a creamy wine-and-herb
sauce that's perfect served
alongside gnocchi, tender
Italian dumplings.
The word gnocchi (pronounced
nyo-key) means "knots" or "knuck-
les." They are easy to make once you
figure out the correct consistency.
•
Dressing:
2 Tbsp. fresh lemon juice
2 Tbsp. red wine vinegar
2 tsp. grainy Dijon mustard
'4 cup extra-virgin olive oil
Combine salad ingredients, except
avocados, salt and pepper, in a large
bowl. Set aside.
Cut the avocado: Hold the avocado
in one hand. Use a large, sharp knife
in your other hand to cut the avocado
lengthwise around the seed. Twist the
two halves to expose the pit.
Press the same knife into the pit with
enough force so that the knife wedges
into the pit slightly. Twist the knife, and
pull up at the same time to remove the
pit.
Use a large tablespoon to scoop the
avocado (try to keep the avocado from
breaking into pieces) from the peel.
Cut the avocado into 1/2-inch chunks,
and add it to the salad.
Place dressing ingredients in a small
bowl, and whisk well. Pour half the
dressing over the salad, and toss gently
with your hands to coat. Add more
dressing if desired.
Season salad to taste with salt and
pepper.
Makes 6 servings.
All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com .