Fine Italian Dining in a Casual Atmosphere
arts & entertainment >> food
SPOSITA'S
On The
RISTORANTE
Menu
OUR PETIT FILET DINNER
IS HAPPENING AGAIN!
Monday, June 16 through Friday, June 20
$21.95
Includes Petite Filet, antipasto plate, side of pasta,
salad and soup potato and vegetable.
Dine-in only, not valid with any other offer.
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1 50/o only not valid with
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any other offer with t
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coupon
Not valid on holidays. In
only not valid with
Off any other offer with
coupon
food bill Not van on holidays ,
Summer entertaining.
(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
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
S
ummer weather means entertaining with not-so-
fussy foods.
To create an appetizer buffet, fill bowls and
baskets with really good olives, sliced roasted red peppers,
a log of chevre (goat cheese), grape tomatoes and sugar
snap peas. Maybe add in some hummus or antipasto (from
a jar!) and a big vessel of roasted cashews or pistachios.
Round it out with gourmet crackers or sliced baguettes,
and little pitchers of extra-virgin olive oil, balsamic vinegar
and roasted garlic on the side.
A salad is a must, and orzo is perfect as a marvelous accom-
paniment to uncomplicated grilled fish, meat or fowl. ❑
WITH COUPON FOR
10% OFF
ANY PURCHASE
I OVER $10.00
TUESDAY- FRIDAY
•
EXPIRES 7/31/14
— — —
248-399-2626 • WWW.COCOFAIRFIELDS.COM
2959 W. 12 MILE RD. • DOWNTOWN BERKLEY
Buy one, Get 2nd
of equal or lesser value
HALF OFF
Not Valid with any other offer. Excludes
Tax and gratuity Expires 6/15/2014
20% OFF
Total Food Bill
Not Valid with any other offer. Excludes
Tax and gratuity Expires 6/15/2014
248.624.3700
39650 W. 14 Mile Rd.
ARUGULA, SPINACH
AND FENNEL SALAD
Dressing:
3 Tbsp. chopped fresh tarragon
'/3 cup red wine vinegar
1 /2 cup frozen orange juice con-
centrate
1 Tbsp. grated orange zest or peel
1 Tbsp. Dijon mustard
1 tsp. salt
1 tsp. fresh ground pepper
1 cup olive oil
Salad:
8 cups arugula
8 cups fresh baby spinach
1 medium fennel bulb, trimmed,
cored and sliced very thinly
1 cup feta cheese
1/4 cup shaved red or Bermuda
onion
Commerce Township 48390
Hiller 's Shopping Center
Combine all dressing ingredients,
except the olive oil, in the bowl of
a food processor or the pitcher of a
blender. Process or blend for a sec-
ond or two. With the motor running,
very slowly drizzle in the oil. Adjust
salt to taste (will keep for about a
month). Set aside.
Combine greens and fennel, and
toss well. Arrange salad on large
salad plates, and sprinkle cheese and
onion on top. Drizzle dressing over
(you will have more dressing than
you need). Alternately, toss the salad
with the dressing (start with 1/2 cup of
dressing). Makes 12 large salads.
10% OFF
TOTAL BILL
Excludes tax, tip and beverages. With this ad. Banquet Services not included.
Dine in or Carry out. Expires 7/3/14
Brass Pointe
--121:11(
24234 Orchard Lake Rd., N.E. corner of 10 Mile • 476-1377
Open 7 Days a week for lunch & dinner
50
June 5 • 2014
1923300
WARM ORZO
WITH VEGETABLES
1 lb. dry orzo (or other small
shaped pasta)
1 /2 lb. Asian peapods, strings
removed
1 medium zucchini, cut into
'4-inch dice
1 cup frozen peas, thawed
'A cup olive oil
2 Tbsp. fresh lemon juice
1 pint grape tomatoes, halved
lengthwise
1 /2 cup minced chives or Asian
chives
1% cup chopped fresh flat-leafed
parsley leaves
1 Tbsp. fresh minced oregano
leaves
1 Tbsp. minced garlic
kosher salt and pepper to taste
shaved Parmesan or Romano
cheese (garnish)
Bring a large pot of water to a boil
over high heat. Stir orzo into water,
and cook until al dente according to
package directions. In the last 1 1 /2
minutes before the pasta is cooked,
add the peapods and zucchini to the
orzo.
While the pasta is cooking, com-
bine the remaining ingredients in a
large bowl. When the pasta is cooked,
work quickly to drain it (and the veg-
etables). Do not rinse the pasta.
Transfer the pasta to the bowl with
the remaining ingredients, and toss
quickly. Adjust salt and pepper to
taste. Serve immediately, with the
cheese as a garnish. Makes 8 servings.
GRILLED DUCK
WITH CHERRY SAUCE
Cherry Sauce:
2 cups dry red wine
4 cups chicken broth
2 fresh thyme sprigs
1 Tbsp. dried parsley flakes
1 Tbsp. superfine flour (such as
Wondra)
1 cup cherry jam or preserves
Duck:
6-8 boneless and skinless duck-
breast halves (about 2 lbs.)
olive oil
salt and pepper to taste
fresh halved cherries (optional
garnish)
Make the sauce: Bring wine, chicken
broth, thyme sprigs and parsley to