Best Wishes to our Customers & Friends for a Happy and Healthy New Year arts & entertainment >> food 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 * * * * * * * * * * * * * * * * * * * * * * ORDER EARLY! 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