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Flavor and
freshness.

A GREAT BREAKFAST AND LUNCH PLACE
WITH BOTH HEALTHY AND
INDULGENT OPTIONS. ALWAYS
FRESH, NEVER FROZEN OR
FRIED. MANY VEGAN AND
GLUTEN-FREE OPTIONS.

I

Annabel Cohen

Food Columnist

n the kitchen, August means tomatoes and berries
and lively flavors that punctuate the summer heat
with flavor and freshness in every way. Take a trip
to your local farmers market, and stock up on whatever
local farmers have to offer.
On this week's menu, start with frozen margaritas.
Grill some spicy-sweet chicken, and add a warm pasta
with fresh tomatoes and all that basil that's taking over
the garden. If you buy some amazing veggies, brush them
with a touch of olive oil, and throw them on the grill.
Berries — simply berries — for dessert!

OPEN TUES-SUN 7AM TO 3PM

248-399-2626

FROZEN MARGARITAS
lime wedges
kosher salt
'/2 cup fresh lime juice
1 cup tequila
'/4 cup Cointreau
ice (about 2 cups)

the uncoated side with the remaining
separated sauce, and cook until the
chicken is just cooked through, about
3-4 minutes more (do not overcook the
chicken).
Serve the chicken with the remain-
ing sauce. Makes 6 servings.

Prepare the glasses: Pour about 1 /2
cup of kosher salt in a small bowl, and
set aside. Rub the rim of 4 large wine-
glasses, martini glasses or margarita
glasses with the lime wedges. Dip the
rims of the glasses in the salt, and turn
upright. Set aside.
Make the margaritas: Combine all
the remaining ingredients except ice in
the pitcher of a blender, and blend for
a few seconds. Add the ice, and blend
until slushy, adding more ice if you
like your margaritas slushy. Makes 4-6
margaritas (depending on the size of
the glasses).

SUMMER TOMATO
FETTUCCINE
Use farmers market tomatoes if at all
possible.
12 oz. good-quality dry fettuccine
'4 cup extra-virgin olive oil
2 pints multicolor cherry or grape
tomatoes
1 large very ripe tomato (beefsteak
if possible), cut into chunks
1 cup fresh basil leaves
1 cup shaved red or Bermuda
onion
1 cucumber, peeled and cut into
1-inch chunks
'4 cup good quality balsamic
vinegar
kosher (or sea) salt and pepper to
taste

10% OFF

WWW.COCOFAIRFIELDS.COM
2959 W. 12 MILE RD.
DOWNTOWN BERKLEY

Me 4 1 q

❑

MEDITERRANEAN

•

WITH COUPON FOR

ANY PURCHASE OVER $10.00 i
.. TUESDAY- FRIDAY EXPIRES 1o/24/14 ....

CUSTOMER
APPRECIATIO'

GRILLE

14°

AAvRATtLA
Y RBTE11111
111...

UP to
90 People

10%0FF

ENTIRE BILL

1

Excludes alcohol, Lamb Chops, tax and
gratuity. Dine-in or carry out. Must have
coupon. Cannot be combined with
another offer. Expires 9/28/14.

.
VOTED

in the
Jewish News

OA: 4.M

DAILY
LUNCH SPECIAL

Starting at

GRILLED CHICKEN WITH
SRIRACHA-LIME SAUCE
2 lbs. boneless and skinless chick-
en breasts
vegetable oil (for preparing chick-
en)
kosher salt and pepper to taste
Sauce:
1/2 cup honey
1/4 cup Sriracha (sauce)
'/4 cup vegetable oil
'/4 cup fresh lime juice
3 Tbsp. soy sauce
2 tsp. minced garlic

Preheat grill to high heat. Rub or brush
the chicken with oil to coat lightly, and
season with salt and pepper. Set aside.
Combine all sauce ingredients in a
small saucepan over medium-high heat,
and stir. Cook until the mixture begins
to boil. Remove from the heat, and set
aside. Separate out 1 /2 cup of the sauce.
Grill the chicken for about 3 minutes
on one side. Turn over, and brush the
cooked side with some of the sepa-
rated sauce. Cook for 3 minutes on the
other side, and turn over again. Brush

Cook pasta in a large pot of boiling
water over high heat until just al dente
(do not overcook!).
Drain well, but do not rinse.
Transfer to a large bowl, add olive
oil and toss to coat. Immediately add
remaining ingredients, and toss well.
Serve immediately. Makes 6 servings.

SWEET BERRIES COMPOTE
1 pint raspberries
1 pint strawberries
1 pint blackberries
'4 cup fruit liqueur (any flavor)
'4 cup sugar
fresh whipped cream, garnish
(optional)

Combine all ingredients in a bowl, and
toss well with your hands to coat the ber-
ries. Cover with plastic wrap, and chill
for several hours to overnight. Gently stir
before serving. Serve with fresh whipped
cream if desired. Makes 6 servings.

-

w elt'

4

4189 Orchard Lake Road, Orchard Lake Twp., MI

'4..4'41.

CHOOSE TWO
SOUP, SALAD
OR SANDWICH

248.865.0000

www.mezzagrille.com

LOCCINO

ITALIAN CRILL & BAR

15%
OFF

TOTAL FOOD BILL

UP TO $30.00

Expires 9/30/14

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

10% OFF

TOTAL BILL

Excludes tax, tip and beverages. With this ad. Banquet Services not included.

Dine in or Carry out. Expires 9/10/14

cw. Brass Pointe

0 (314qti

24234 Orchard Lake Rd., N.E. corner of 10 Mile • 476-1377

Open 7 Days a week for lunch & dinner

August 14 • 2014

57