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

arts & entertainment >> food

On The

•

WITH COUPON FOR

10% OFF

I

ANY PURCHASE
OVER $10.00

TUESDAY- FRIDAY

EXPIRES 8/29/14

%

248-399-2626 • WWW.COCOFAIRFIELDS.COM

2959 W. 12 MILE RD. • DOWNTOWN BERKLEY

"For 40 years, Gallery Restaurant has served up masterpieces"

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Daily Special to choose ign folimehAdinner...

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Dinner speci l iiicce

cofillimentary rice or chocolate pudding orSjello

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OPEN 7 DAYS:

MON.- SAT. 7 a.m.- 9:30

Now Serving to.
Beer & Wine

p.m.

SUN. 8 a.m.- 9 p.m.

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A, 9
COURAGE • CONFIDENCE • YOU

Dedicated Experts For
Chemotherapy Solutions

28966 Woodward Ave.
Royal Oak, MI 48067

• Mastectomy & Lumpectomy
Breast Forms & Bras
• Reconstruction Products
Specialists
• Human Hair & Synthetic Wigs
• Turbans & Pretty Headcoverings
• Hot Flash Apparel

248-565-8467

fax 248-565-8476

www.awomansimage.net

43205 Garfield Rd.
Clinton Township, MI 48038

586-286-1277

fax 586-286-1702

Participating provider with Medicare
and most insurances

Fine Italian Dining in a Casual Atmosphere

SPOSITA'S

RISTORANTE

OUR PETIT FILET DINNER
IS HAPPENING AGAIN!

Monday, July 7 through Friday, July 11

$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.

Offer Good Friday-
oyo Sunday-
n
15 % guerrsGia Good
i
dine-in
/0 only a turday,
' 1 0 0
not valid with
only not valid with
Off any other offer with
any other offer with :
Off coupon
coupon
1

food bill

32

Not valid on holidays. ,

July 3 • 2014

1

TOOP
f oo d bill Not valid on holidays.

W

eekend ease for the holiday weekend. That's
my theme, and I'm sticking to it.
Here's what I'm thinking for what's on the
menu. Make some chicken — in the oven — that's easy
and delicious. That's No. 1. Then add a quick potato
salad you can make ahead. And a sweet apple dessert
that's way easier than pie.
Yes, apples are a fall fruit, but apple crumble is so
summery and America-the-Beautiful. Don't want apples?
Use fresh (or frozen) peaches instead (add about 1/4
cup of flour to the filling since peaches are juicier than
apples).
Or, skip the apples, and add a summer fruit trifle that's
red white and blue in keeping with the Independence Day theme. ❑

Iv-

Bloomfield Plaza • 6638 Telegraph Road and Maple • 248-851-0313
www.thegalleryrestaurant2.com

(` Accredited
Facility by
Medicare

Easy does it.

env

(248) 538-8954

33210 W. VI 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

HONEY-MUSTARD
PRETZEL CHICKEN
4-5 cups crushed honey-mustard
pretzel nuggets, finely chopped in
a food processor
1/2 cup mayonnaise
1/2 cup whole-grain mustard
'A cup water
'A cup red wine vinegar
3 lbs. boneless and skinless
chicken breasts

Preheat the oven to 400 degrees.
Brush a rimmed baking sheet with
olive oil. Set aside.
Place the chopped pretzels in a
medium bowl.
Combine mayonnaise, mustard,
water and vinegar in another bowl,
and whisk well.
Add the breasts one at a time to
the mayonnaise mixture, and turn to
coat. Dredge the chicken in the pret-
zel crumbs, and place on a rimmed
baking sheet.
Bake chicken for about 20 minutes
or until cooked through. Remove
from oven, and allow chicken to
come to room temperature on the
baking sheet before transferring to a
cutting board and slicing on a diago-
nal into thin slices.
Transfer to a serving dish, and
add any of the crumb mixture that
has fallen off the chicken to the dish
(sprinkle it over the chicken). Makes
6-8 servings.

QUICK POTATO SALAD
The trick to making this quick is to
not peel the potatoes; just cut them

into tiny cubes. That way, they cook
in about the time it will take you to
prepare and assemble the rest of the
salad. To make this salad red, white
and blue, use colored potatoes: blue,
redskin and white.

11/2 lbs. small, unpeeled redskin
potatoes, cut into 1/2-inch cubes
11/2 cup chopped celery
11/2 cup frozen peas, thawed
% cup sweet pickle relish
1/2 cup mayonnaise
% cup red wine vinegar
2 Tbsp. dried parsley flakes
1 Tbsp. yellow or Dijon mustard
kosher salt and pepper to taste
paprika to taste (garnish)

Place potatoes into a pot, and
add enough water to cover. Bring
to a boil. Reduce heat slightly, and
cook for 10 minutes or until tender.
Drain, rinse with cold water and
drain very well again.
While the potatoes are cooking,
prepare and place all the remaining
ingredients in a large bowl.
Add the rinsed potatoes to the
bowl, and toss well. Add salt and
pepper to taste. Transfer to a serving
bowl, and sprinkle with paprika to
taste. Makes 6-8 servings.

SWEET-AND-TART
BROWN-SUGAR APPLE
CRUMBLE

Filling:
12 cups peeled Granny Smith
apples, cut into 1-inch chunks