BIRMINGHAM

GRILLED GINGER-
GARLIC CHICKEN
Sauce:
3 Tbsp. peeled and minced gin-
ger
1/2 cup vegetable oil
1 cup chopped scallions, with
white and green parts
salt to taste
'/4 cup oyster sauce or soy sauce
1 Tbsp. sesame oil
Chicken:
21/2-3 lbs. boneless and skinless
chicken breasts
3 Tbsp. olive oil
2 Tbsp. honey
'4 cup cider vinegar
1 Tbsp. hot pepper sauce, such as
Tabasco
1 tsp. freshly ground pepper

medium bowl, and whisk well.
Trim visible fat from the chicken
breasts, and transfer to a gallon-
sized zipper-style plastic bag. Add
remaining ingredients, and turn the
chicken several times to cover with
the liquid. Chill for 2 or more hours
(up to 8 hours).

111
MARTIAL ARTS

BIRMINGHAM

#1 Kids Martial Arts Program

Kids Karate

Grill the chicken: 30 minutes before
serving, heat grill to high. When the
grill is hot, remove the chicken from
the marinade, and place the breasts
on the hot grill. Grill until the meat
is marked with grill lines, and turn
the chicken to mark the other side.
Cook until just cooked through, a
total of about 10 minutes.
Serve hot or warm with ginger-
garlic sauce spooned over. Makes
6-8 servings.

NOW ENROLLING

2219 Cole Street

Birmingam MI 48009

www.bmartialarts.com

248 646-6608

Combine sauce ingredients in a

1917750

'leganza

boutique

In the Orchard Mall

FRESH-HERBED ORZO
WITH SPINACH
6 cups fresh spinach, steamed
lightly and chopped
1 lb. dry orzo (or other small-
shaped pasta)
3 Tbsp. extra-virgin olive oil
'4 cup minced chives or Asian
chives
1 cup chopped fresh flat-leaf
parsley leaves
1 Tbsp. minced fresh oregano
leaves
2 tsp. minced garlic
kosher salt and pepper to taste

248-737-2666

shaved Parmesan or Romano
cheese for garnish (optional)

COLOR YOUR LIFE

2014 Trunk Show

July 31 - August 2

Place spinach in a large bowl.
Bring a pot of water to a boil over
high heat. Stir orzo into water, and
cook until al dente according to
package directions. Drain but do
not rinse, and add to the bowl with
spinach.
Allow to sit for 3 minutes before
adding remaining ingredients and
tossing well. Serve warm or at room
temperature. Makes 6-8 servings.

10% OFF
ALL
SPECIAL
ORDERS

All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com .

If Jewish/Islamic peace was pos-
sible, it might start the way we did:
by respecting each other's pain. ❑

Susan Shapiro is the author of eight
books and co-author of The Bosnia List:

A Memoir of War, Exile and Return,

recently published by Penguin Books.

At 7 p.m. Thursday, Aug. 7, Susan

Shapiro will speak at Temple Israel's
Mother and Daughter Book Club
at Bistro Joe's, 34244 Woodward,
inside Papa Joe's Gourmet Market,
in Birmingham. $25 (includes
dinner). Open to the public, but
space is limited. To register, contact
Kate Boman at (248) 661-5700 or
kate@temple-israel.org .
Shapiro and co-author Kenan
Trebincevic will appear in two
Michigan talks on The Bosnia List

that are free and open to the public:
See them from 7-8:30 p.m.,
Friday, Aug. 8, at Barnes & Noble,
6800 Orchard Lake Road, in West
Bloomfield. Ten percent of all
books sold in the store will go to
the Roeper School's Scholarship
Fund. (248) 626-6804; www.
barnesandnoble.com .
From 4-5:30 p.m. Saturday, Aug.
9, they'll be at Schuler Books, 2660
28th St. SE, in Grand Rapids. (616)
942-2561; www.schulerbooks.com .

BLOOM'S KOSHER

CARRY-OUT AND CATERING

CATERING & CUISINE

kaot

DINE-IN OR CARRY-OUT
Deli Trays, Fish Trays, Complete Dinners,
Shiva Trays, Fruit and Dessert Trays and More!

SAME DAY
EXPRESS
DELIVERY

Glatt Kosher Restaurant.
Great Food. Beautiful Ambiance.
Where Everyone is Welcome!

248-327-7344

1,17,
nEGROKST

15600 W 10 Mile Road • On the N.W. Corner at Greenfield • In Southfield

Open 10am - lOpm Sunday - Thursday • Friday 10am-4pm

July 31 • 2014

63