OPEN 24 HOU Tasty and Healthy Breakfast and Dinners iiroimemadhgoups Complete Home-Cooked Dinners! Harm Tu rkey Meatloaf Liver and Onions and MORE! 10% Senior Citizen Discount FROM OF SOUTHFIELD '9.49* Cuddle up to these recipes. *Includes vegetable, potato and your choice of Soup, Salad or Cole Slaw! lialaWd.gatat Ch Northwestern Hwyo 1 2y4i8 I f there is a beginning of the cozy season, it's now It's a time when we all crave hot, bubbly foods. Eats you can cuddle with. The following recipes will take you through the chilly months ahead. ROSA PASTRY IS NOW Try the same wonderful treats... Special Occasion Cakes ready to go or made to order.. ...Pastries_ Cronuts... and Traditional Jewish sweets like 7-Layer Cake and Cookies and so much more... created by our pastry chef Vadim Orman! Always baked on premises! • 10% off With Coupon. Not good with other offers, expires 11/30/2014 6088 W. Maple Rd. at Farmington Rd. • West Bloomfield 248.855.4000 Store hours: Mon-Thurs: 8am-9pm Fri-Sat: Sam-lOpm Sun: Sam-8pm 1952680 Come in and experience great service and a relaxing environmen JESSICA QUINN WELCOMES YOU! • SALONeg (COLOR/DESIGN) FREE I:HALF OFF Haircut and Blow Dry I Haircut and Blow Dry 1 WITH FIRST COLOR SERVICE I INCLUDES HIGH AND LOWLITES : ($40 and up) Value $40 i JESSICA ONLY I New clients or returning clients after L 6 months. With coupon, not valid I I with other offers. Expires 11/13/14. I Pravana Smoothing Treatment $15 Call for consultation. Value $20 JESSICA ONLY May be extra charge for longer hair. New clients or returning clients after 6 months. With coupon, not valid with other offers. Expires 11/13/14. J. Men's Haircuts 10 Blow Dry 6171 Haggerty Rd West Bloomfield JESSICA ONLY In Bloomfield Avenue Shoppes 248.669.1910 New clients or returning clients after 6 months. With coupon, not valid with other offers. Expires 11/13/14. r JESSICA ONLY New clients or returning clients after 6 months. With coupon, not valid with other offers. Expires 11/13/14. NOVEMBER 1 GREEK NIGHT LIVE MUSIC AND BELLY DANCER OCTOBER LUNCH AND DINNER SPECIALS!! October 16-22 Mediterranean Meatballs (in lemon sauce) with rice and vegetables Saute Lake Perch Lemonato with rice and vegetables October 23-29 Sunday 12pm-9pm $8.99 I ROASTED-RED PEPPER PESTO PASTA This makes red pepper pesto, but you can make pesto with any color bell pepper. Pesto (makes 3-4 cups): 4 whole large red bell peppers 1 /2 cup olive oil 1 Tbsp. chopped garlic V4 cup pine nuts, walnuts, pecans, slivered almonds or any nut 1 cup fresh basil leaves 2 tsp. crushed red pepper kosher salt to taste freshly ground pepper to taste Pasta: 1 lb. of your favorite pasta Parmesan cheese (garnish) Preheat oven to broil. Place the red peppers directly on a rack (about 8 inches from the top of the oven) with a baking sheet on the rack below to catch drips. Broil the peppers until black and blistered. Use tongs to turn the pep- pers, until completely charred on all sides. Remove from the oven, and allow peppers to cool to room tempera- ture, about 15 minutes. When the pep- pers are cool, remove the seeds, white membrane inside and stem. Set aside. Combine nuts and garlic in the bowl of a food processor, and pulse several times to chop finely. Add the cooked peppers and remaining ingredients, and pulse or process until smooth. Adjust salt and pepper to taste. (You may cover and chill the pesto until ready to use, up to a week ahead.) Prepare 1 lb. of your favorite pasta according to package directions. Add the pesto (start with half) to taste, and toss well. Serve immediately with fresh grated or shaved Parmesan cheese as desired. ❑ HERBED LAMB CHOPS 1 /4 cup fresh lemon juice 1 /2 tsp. fresh minced garlic (or more to taste) 1 /2 tsp. dried oregano 1 Tbsp. fresh minced sage 1 /2 tsp. dried rosemary 1 /4 cup olive oil 6 ( 1 /2-inch thick) shoulder lamb chops (about 2 lbs.) kosher salt and pepper to taste lemon wedges (garnish) sage leaves (garnish) Stir together lemon juice, garlic, oregano, minced sage, rosemary and 2 Tbsp. olive oil in a shallow baking dish. Add lamb chops, turning to coat. Cover with plastic wrap, and marinate 3 hours to overnight. Remove lamb from marinade, and season with salt and pepper. Heat the remaining 2 Tbsp. of oil in a large nonstick skillet over high heat, until very hot. Add the chops, and saute for 3 minutes on each side for medium-rare, or longer to your taste. Alternately, you may grill the chops over medium-high heat or roast in a 450-degree oven for about 3-4 min- utes, to medium-rare. Serve garnished with lemon wedges and whole sage leaves. LAYERED EGGPLANT SALAD Salad: 1 large or two small eggplants, cut into 1 /4-inch thick rounds 2 Tbsp. olive oil kosher salt to taste 1 roasted red pepper, sliced thin 2 ripe tomatoes, sliced thin 1 cup marinated artichoke hearts, drained 1 /2 cup chopped Kalamata olives www.uptownparthenon.co 56 October 16 • 2014 All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com .