Best Wishes to our Customers & Friends
for a Happy and Healthy New Year
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On The
Menu
High Holidays:
Side dishes.
A
s I've often advised, Jewish holiday meals are not
a time for a complete departure from tradition.
There's a reason we serve brisket and matzah ball
soup that has nothing to do with the holiday and everything
to do with connecting to our recent past. We like to know
that by following the recipes of our bubbies, we are closer to
them. That's big stuff.
The easiest way to be creative is with side dishes. I love
the interplay of flavor and texture; and, like appetizers,
small side-dish portions allow experimentation.
The following dishes are all vegetarian, so there's some-
thing for everyone.
BREAKING THE FAST TRAYS
NOVA LOX DAIRY TRAYS
o Nova Lox
o Tuna Salad
o Egg Salad
o Cream Cheese
o Swiss & Muenster Cheese
0 Vegetables
o Cottage Cheese
o NY Bagels
'16
PER PERSON
10 PERSON MIN
"
*FREE DESSERT TRAY
FREE DELIVERY!!
-8088
10%
OFF
DINNER ONLY
2 dinner minimum
Valid — dine in, carry out or catering
1 coupon per table
Coupon must be presented before ordering
Cannot be combined with any
other offer/coupon
Hamad & Janine Kouka
& Staff wishes their customers,
friends & the entire community
a Happy & Healthy New Year!
248-332-1111
2398 Franklin Rd. • Bloomfield Twp.
(Square Lake & Telegraph Rds.)
Tues -Thurs: 11am-9pm • Fri: 1 lam-lOpm
Sat: 4pm-10pm • Sun: 4pm-9pm
• Monday Closed •
1945980
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All Of Your Traditional Fabulous Rosh Hashana Dinner And
Yom Kippur Break-The-Fast Trays Prepared By Our Fabulous Chefs!
❑
GREEK TOMATO
GREEN BEANS
2 lbs. fresh green beans, trimmed
'/4 cup extra-virgin olive oil
11/2 cup chopped onions
1 Tbsp. minced garlic
1 can (about 28 oz.) diced tomatoes
with juice
2 Tbsp. dried parsley
salt and pepper to taste
Rinse the green beans in cold water,
and trim the stem ends (leave the point-
ed tips). Set aside.
Heat the oil in a large pot over medi-
um-high heat. Add onions and garlic,
and cook, stirring, until the onions are
very soft. Add the green beans, tomatoes,
dried parsley, 1 /2 tsp. salt and 'A tsp of
pepper, and bring to a boil.
Reduce heat to simmer, cover pot and
cook for 1 hour, stirring once or twice to
ensure the beans are not sticking to the
pot. May be made up to a day ahead and
reheated (in a covered dish in the micro-
wave for 10 minutes on high) before
serving. Makes 6 or more servings.
VEGETABLE SALAD WITH
MUSTARD VINAIGRETTE
8 cups baby arugula
1 cup crumbled feta cheese (option-
al)
1 cup chopped celery
1 cup'/4-inch diced hearts of palm
1 cup chopped, seeded tomatoes
1 cup '44-inch-diced peeled, seeded
cucumber
1/2 cup minced red or Bermuda
onion
1/2 cup pitted Kalamata olives,
chopped
Dressing:
STAN SNITZ IS BACK
6646 Telegraph at Maple Bloomfield Plaza 248-932-0800
stevesdeli@comcast.net www.stevesdeli.com Fax: 248-932-1465
* * * * * * * * * * * * * * * * * * * * * *
1/4 cup white-wine vinegar
1 Tbsp. Dijon mustard
'/3 cup extra-virgin olive oil
1 Tbsp. drained capers, chopped
salt and pepper to taste
Combine all salad ingredients in a
large bowl.
In a small bowl, whisk together vin-
egar and mustard. Add oil in a slow
stream, whisking until emulsified. Stir in
capers, and season with salt and pepper.
Pour vinaigrette over salad, and toss
well. Makes 6 or more servings.
PINE NUT AND
APPLE QUINOA
21/2 cups water
11/2 cup quinoa
2 Tbsp. olive oil
1 cup peeled, chopped apples
2 Tbsp. fresh lemon juice
'/4 cup pine nuts, lightly toasted
1/2 cup chopped scallions
salt and pepper to taste
Bring water and quinoa to a boil in
a medium saucepan over high heat.
Reduce heat to a lower boil, and cook
for 4 minutes. Remove from heat, and
allow quinoa to sit for 10 minutes. Drain
in a sieve (not a colander) to remove
any excess water. Transfer to a bowl, and
stir in the remaining ingredients. Serve
warm or at room temperature. Makes 6
servings.
ROASTED GOLD POTATOES
AND ONIONS
2 lbs. unpeeled Yukon Gold (or
other yellow potato), cut into 11/2-inch
chunks
2 cups 11/2-inch-chunk onions
'/4 cup extra-virgin olive oil
2 Tbsp. fresh rosemary leaves
11/2 tsp. kosher salt, plus more to
taste
1 tsp. freshly ground black pepper
Preheat the oven to 400 degrees. Spray
a large, rimmed baking sheet with non-
stick cooking spray, or brush with olive
oil.
In a large bowl, toss together all of the
ingredients. Arrange on a baking sheet in
a single layer as much as possible. Cook
for 1 hour, turning 2 times during bak-
ing, until the potatoes are tender. Serve
hot or warm. Makes 6 servings.
All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com .
128
September 18 • 2014