arts & entertainment
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WRCJ 90 9FAA PRESENTS
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tTROri SYMPHONY ORCHESTRA
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POSSIBLE YTHE WILLIAM DAV DSON FOUNDATION
HEAR THE DSO IN YOUR NEIGHBORHOOD
MOZART &
SCHUBERT
Christopher Warren-Green, conductor
Hunter Eberly, trumpet
WARREN-GREEN
I
EBERLY
ROSSINI Overture to L'italiana in Algeri
MOZART Divertimento in D major, K. 136
TELEMANN Concerto for Trumpet and Orchestra
SCHUBERT Symphony No. 5 in B-flat major, D. 485
Thurs., July 17 at 7:30 p.m.
DSO in West Bloomfield
Berman Center for the Performing Arts
6600 W. Maple Road
Sat., July 19 at 8 p.m.
: ( ) 80
DSO in Bloomfield Hills
DETROIT
Kirk in the Hills Presbyterian Church
1340 W. Long Lake Road
A COMMUNITY-SUPPORTED ORCHESTRA
SYMPHONY ORCHESTRA
LEONARD SLATKIN Music Director
TICKETS AND MORE INFO AT
dso.org/neighborhood or 313.57
GROUPS OF 10 OR MORE CALL 313 576.5130
It-
Book your Holiday Party Now!
Great time to get a big group together!
\14
LOCCINO
ITALIAN GRILL & BAR
TOTAL FOOD BILL
UP TO $30.00
Expires 8/13/14
5600 Crooks Rd. (North of Long Lake Rd.) Troy, MI • 248-813-0700
Open 7 days a week for lunch and dinner, Sat. and Sun dinner only • Private room available for up to 85 people
Me 44
MEDITERRANEAN
$
eig.
L
GRILLE
•
46 ARTY ROOM
-
AVAILABLE
90 people
"
4 7 ) -715")
'
OP'
in the
Jewish News
CUSTOMEF
APPRECIATIOr.
-4'
10%0FF
ENTIRE BILL
Excludes alcohol, Lamb Chops, tax and
gratuity. Dine-in or carry out. Must have
coupon. Cannot be combined with
another offer. Expires 8/17/14.
DAILY
LUNCH SPECIAL
Starting at
4189 Orchard Lake Road, Orchard Lake Twp., MI
248.865.0000
www.mezzagrille.com
46
July 10 • 2014
.
$699
CHOOSE TWO
SOUP, SALAD
OR SANDWICH
>> food
On The
enu
Entree salads.
E
very day I get asked for recipes for salads. As sum-
mer hits its peak and the temps are the warmest
of the year, fresh, crunchy salads — full of favorite
ingredients and tossed with tangy vinaigrettes — are what
people want as the main dish on their menu. The recipes
here are some of my faves. ❑
CUCUMBER
MELON
FETA
SALAD
To seed a
cucumber, cut it in half vertically, and
use a teaspoon to scoop out the seeds.
2 cups chopped red or Bermuda
onions
4 cups 1-inch-cubed honeydew or
cantaloupe
2 cups peeled, seeded cucumber
cut into 1-inch cubes
11/2 cup 1/2-inch-cubed feta cheese
1 cup fresh basil leaves, cut into
thin strips
% cup cider vinegar
'4 cup extra-virgin olive oil
salt and pepper to taste
Place onions in a medium bowl, and
cover with plastic wrap. Place the bowl
in the microwave oven, and cook on
high for 2 minutes. Allow the onions
to cool completely.
Combine the onions and all remain-
ing ingredients in a large bowl, and toss
well but gently (clean hands are best).
Makes 6 servings.
CHOPPED ROMAINE
SALAD WITH
SWEET PECANS
Pecans:
1/2 cup granulated sugar
1/2 cup water
2 cups salted or unsalted roasted
pecans
Dressing:
2 Tbsp. fresh lemon juice
2 Tbsp. red wine vinegar
'/2 tsp. salt
'/2 tsp. ground black pepper
% cup extra-virgin olive oil
Salad:
12 cups 1-inch chopped Romaine
hearts (the light green parts; leave
the darker leaves for another salad)
1 cup chickpeas
1 cup cooked fresh or frozen corn
kernels, thawed
1 cup chopped fresh flat-leaf parsley
1 yellow or red bell pepper,
chopped
1-2 cups sweet pecans
Make the candied pecans: Line bak-
ing sheet with parchment. Spray the
paper with nonstick cooking spray,
and set aside.
Combine sugar and water in a small
saucepan over medium-high heat, and
bring to a boil, stirring constantly.
Reduce heat to simmer, and cook, stir-
ring constantly, until the sugar begins
to caramelize. Add the pecans, and
stir until coated. Remove the nuts to
the prepared baking sheet, and spread
them in a single layer. Allow to cool
completely (for several hours) before
breaking the nuts into pieces.
Make the dressing: Combine the
dressing ingredients in a small bowl,
and whisk well.
Assemble the salad: Place the salad
ingredients in a large bowl, and toss
well with the dressing.
Makes 6 servings.
QUINOA SALAD WITH
TOMATO AND AVOCADOS
Salad:
2 cups uncooked quinoa
1 pint (2 cups) grape tomatoes
(any color or multicolor), halved
lengthwise
2 medium avocados (or 1 large),
halved, pitted and cut into 1-inch
cubes
1 cup walnut halves and pieces,
lightly toasted
'/2 cup cilantro leaves (uncut)
kosher salt and pepper to taste
Dressing:
3 Tbsp. fresh lime juice
3 Tbsp. white balsamic vinegar
'A cup olive oil
2 Tbsp. walnut oil
1 tsp. sugar
'A tsp. cayenne pepper
In a large saucepan, bring 4 cups
of water to a boil over high heat. Add
the quinoa, and bring to a boil again.
Reduce heat to a low boil, and cook
the quinoa for 8 minutes more. Allow
to sit in the hot water for 5 minutes
more, and drain well through a sieve
(quinoa is small and will fall through
many colanders).
Transfer to a large bowl, and set
aside to cool. Add remaining salad
ingredients, but do not toss.
Combine dressing ingredients in a
small bowl, and whisk well. Pour over
the salad, and toss well but gently (clean
hands are best). Serve immediately. You
may make most of the salad ahead of
time, adding the avocado just before
serving. Makes 6 or more servings.
All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com .