ORDER DELI TRAYS FOR SUMMER CELEBRATIONS!!

Siegero Deti at

3426 E. West Maple Rd. at Haggerty Rd. (248) 926-9555

LB. of Sable $29.99
1 I Deli Tray $8.99 per person I
I I
LB. of LOX $15.99
I Dairy Tray 14.99 per person
LB. of Chopped LOX $6.99
I 1 Deli tray and Dairy tray for 10 or more
1
expires 7/ 03/14
expires 7/03/14 1

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Arrange the endive spears,
cucumber rounds, crackers or
breads on a serving tray. Spoon
small amounts of the salmon on the
white portion of the spears or in
the center of the cucumber rounds,
crackers or breads. Dot the salmon
with a small amount of the mayon-
naise mixture, and sprinkle with
pepper and chopped parsley. Makes
36 appetizers.

SKINNY VEGETARIAN
NACHOS
12 oz. baked tortilla chips (tri-
angles are best)
1 /2-1 lb. low-fat Monterrey Jack
cheese
1 green or yellow bell pepper,
chopped
2 cups seeded, chopped toma-
toes
1 15-oz. can black beans,
drained, rinsed and drained again
well
1 15-oz. can corn kernels,
drained well
2 cups chopped scallions, white
and green parts
2 ripe avocados, any variety
1 cup chopped fresh cilantro
4 cups prepared salsa (garnish)
1-2 cups fat-free sour cream
(garnish)

Preheat oven to 400 degrees.
Arrange chips on a large baking
sheet. Sprinkle cheese over the
chips, and sprinkle the bell pepper,
tomatoes, beans, corn and scallions
over the cheese. Bake uncovered for
10-12 minutes.
Use a sharp knife to cut into the
avocado lengthwise until you reach
the large pit in the center. Rotate
your knife around the pit. Twist the
avocado halves, and pull the halves
apart. Carefully remove the pit (if
you wedge a sharp knife in the pit,
you can wiggle it out of the avoca-
do). Use a large soupspoon to scoop
out the avocado flesh. Repeat with
other avocado. Place the avocado
halves flat-side down on a cutting
board, and cut into thin wedges.
Slide the nachos to a serving
dish. Arrange the avocados over the
nachos. Sprinkle cilantro over, and
serve immediately with salsa and
sour cream on the side. Makes 12
servings.

QUICK FAT-FREE
ROASTED RATATOUILLE
Serve this with French bread rounds
or gourmet crackers. (It also may

be used as a quick pasta sauce or to
spoon over grilled chicken breasts.)
1 unpeeled Italian eggplant
(about 1/2- 3/4 lb.), cut into 1/2-inch
chunks
2 cups unpeeled chopped zuc-
chini
2 cups chopped green pepper
1 cup chopped onion
1 15-oz. can diced tomatoes
with juice
2 tsp. minced garlic
2 Tbsp. dried parsley flakes
1 tsp. dried thyme
1 tsp. kosher salt
Y2 tsp. freshly ground black pep-
per
'/4 cup fresh chopped basil

Preheat oven to 400 degrees.
Combine all ingredients except basil
in a large bowl. Spray a baking dish
with nonstick cooking spray. Transfer
the mixture to the prepared baking
dish, and cover with aluminum foil.
Bake for 1 hour. Remove foil, and
roast uncovered for 30 minutes more,
stirring once or twice. Stir in the
basil, and allow the ratatouille to cool
for 30 minutes before chilling until
ready to use (up to 2 days ahead).
Makes 12 or more servings.

GREEN GAZPACHO
I usually chop everything in the food
processor, one vegetable at a time.
Gazpacho:
1 lb. green tomato, cut into
chunks
1 lb. seedless (English) cucum-
ber, cut into chunks
1/2 cup chopped sweet onions,
such as Vidalia
% cup extra-virgin olive oil
% cup fresh lime juice
1 Tbsp. finely grated lime zest
1/2 jalapeno, seeded and chopped
1 medium clove garlic
kosher salt
freshly ground black pepper
Garnish:
extra-virgin olive oil
1 cup finely chopped cucumber
1/2 cup chopped red tomato
'/3 cup chopped fresh cilantro
whole mint leaves (optional)

Combine all gazpacho ingredients
in the bowl of a food processor,
and process until smooth. Divide
among shot glasses, juice glasses or
wine glasses, and serve garnished
with a drizzle of olive oil, cucumber,
tomato, cilantro and mint leaves.
Makes 8 large or 24-30 appetizer
"shot" servings.

a I will receive fresh fruit basket free

IL

SPECIAL
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LOX OR SABLE FOR TWO

INCLUDES
FRESH FRUIT AND
COFFEE

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AL CCESS
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ALL AMERICAN
FAVORITES & GREEK
SPECIALTIES

OPEN
7 DAYS A WEEK

DAILY

GREEK ISLANDS

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FRIDAY NIGHT
All you can eat
FISH FRY

FOR BREAKFAST,
LUNCH, DINNER.

includes dessert
(Homemade Rice Pudding)!

Si 0.95

SPECIALS

En[111,11,

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,REEK

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!!

111

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37777 11 Mile Ct. Farmin ton Hills, MI

248-957-67,34

www.greekislandsconey.com

ALSO IN Birmingham, West Bloomfield, Plymouth

JN

June 19 • 2014

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