arts & entertainment ,00 WRCJ 90 9FAA PRESENTS or oo tTROri SYMPHONY ORCHESTRA nCe-t L3et 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 .