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a L
Party Catering
Open 7 days a week for breakfast lunch and dinner
www.leosconeyisland.com
What's for lunch!
I
love lunch. It's one of my favorite
six meals of the day!
Lunch doesn't have to be ordi-
nary. In fact, lunchtime
will be anything but
boring with what's on
this week's menu.
Take tuna salad, for
instance. White alba-
core tuna with chopped
celery and relish makes
a reliable, but predict-
able, dish. Add some
dried cranberries, fresh
chopped apples and
crunchy nuts, and this
salad, served on multi-
grain bread or atop greens, becomes
TUNA SALAD WITH
CRANBERRIES AND
WALNUTS
1 lb. (about 3 cans) white alba-
core tuna in water, drained
1 cup chopped apples, any variety
1/2 cup dried cranberries
1/2 cup chopped walnuts or
almonds
2 Tbsp. lemon Juice
1/2 cup mayonnaise
salt and pepper to taste
Come in and experience great service and a relaxing environment!
m
JESSICA QUINN WELCOMES YOU!
sALoNi
$OLOR/DESIGN)
e
Pravana
Smoothing
Treatment
Call for
consultation.
1 -4,
al
6171 Haggerty Rd
West Bloomfield
In Bloomfield Avenue Shoppes
248.669.1910
FREE HALF OFF
'Haircut and Blow Dry I Haircut and Blow Dry
' WITH FIRST COLOR SERVICE
INCLUDES HIGH AND LOWLITES
($40 and up) Value $40
JESSICA ONLY
Value $20
JESSICA ONLY
New clients or returning clients after
6 months. With coupon, not valid
with other offers. Expires 9/4/14. •
$
J.
Men's Haircuts
$ 1
Blow Dry
I
New clients or returning clients
after 6 months. With coupon,
not valid with other offers.
Expires 9/4/14.
Keep your company top of mind with our readers.
ADVERTISE WITH US! CALL 248.351.5107
Visit theJEWISHNEWS.com
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JESSICA ONLY
JESSICA ONLY
New clients or returning clients
after 6 months. With coupon,
not valid with other offers.
Expires 9/4/14.
May be extra charge for
longer hair. New clients or
returning clients after 6 months.
With coupon, not valid with
other offers. Expires 9/4/14.
August 21 • 2014
Ji
Combine all ingredients in a
medium bowl, and mix well. Adjust
salt and pepper to taste. Makes 6
servings.
NEW POTATO SALAD
WITH CORN
2 lbs. new red potatoes, unpeeled
and cut into 1-inch chunks
2 Tbsp. red wine vinegar
6 hardboiled eggs, peeled and
chopped
1 cup fresh corn kernels,
uncooked
1 cup chopped scallions, white
and green parts
1 cup minced red onion
1 cup chopped celery
1 cup sour cream
salt and freshly ground pepper
to taste
a special meal. For variety, try tuna
packed in olive oil (it's not white —
but so what!), and skip the mayon-
naise altogether; just mix in
the other ingredients.
A typical potato salad
becomes visually appeal-
ing and more flavorful and
lighter made with sour cream
instead of mayonnaise. And
instead of potato or tortilla
chips, serve your lunch with
kale chips. They're easy to
prepare and can be made a
day ahead — just be sure to
store them in an airtight con-
tainer after they're completely
cooled so they stay crunchy.
❑
Bring a large pot of salted water to
a boil. Add potatoes, and cook until
tender but still firm, about 15 to 20
minutes. Drain well, and transfer to a
large bowl. Sprinkle the vinegar over
the potatoes, and allow them to cool
to the touch. Add remaining ingre-
dients, and mix together well. Makes
6-8 servings.
KALE CHIPS
For a change, sprinkle with truffle
salt.
1 bunch kale
1 Tbsp. melted coconut oil or
olive oil
1 tsp. flaked salt, such as Maldon,
or kosher salt
Preheat oven to 350 degrees. Line a
rimmed cookie sheet with parchment
paper.
Pull the soft kale leaves from the
thick stems, and tear into bite-size
pieces. Wash, and thoroughly dry
the kale leaves with a salad spinner.
Drizzle kale oil, and sprinkle with
salt.
Bake until the edges brown but are
not burnt, about 10 to 15 minutes.
Allow to cool completely before
serving. Makes 4-6 servings.