"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 .