BREAK THE FAST a welcome variation on the classic theme of meat and potatoes. Both quinoa and chimichurri have South American roots. Quinoa are small, grain-like seeds that have become pop- ular today not only for their slightly crunchy texture, but also for their high nutritional value. You can find quinoa in most well-stocked supermarkets, but rice can also be substituted. Green chimichurri sauce is said to have origi- nated in Argentina. It adds a wonder- fully fresh-tasting edge to the lamb. Wine notes: This is a recipe that calls for red wine in your glass, unless perhaps you'd like a chilled, dry rose on a warm summer evening. Rose and lamb make a marvelous match; just ask anyone who's lived in southern France. Among red wines, we can't think of a well-made varietal that wouldn't do well here. But truth be told, when it comes to lamb chops, we are partial to earthy Syrah or densely structured Cabernet Sauvignon. For the chimichurri sauce: 2 cups firmly packed coarsely chopped fresh cilantro % cup extra-virgin olive oil 2 Tbsp. fresh lime juice 1 clove garlic, minced 1 tsp. ground cumin Y8 tsp. cayenne or chili powder % tsp. salt For the quinoa salad: 2 cups homemade chicken stock or store-bought low-sodium chicken broth 1 cup quinoa (white, red or multi- colored) 2 Tbsp. plus % cup extra-virgin olive oil 1 medium leek, well washed and diced 1 large carrot, diced 2 Tbsp. minced fresh tarragon 3 Tbsp. minced fresh chives 2 Tbsp. fresh lemon juice Salt and freshly ground pepper For the lamb chops: 8 lamb chops (about 2Y2 pounds), trimmed of excess fat 1 clove garlic, peeled and halved Salt and freshly ground pepper 1 Tbsp. extra-virgin olive oil 1 Tbsp. dried rosemary To make the chimichurri sauce: In a blender, combine the cilantro and olive oil and puree to a smooth sauce. Add the lime juice, garlic, cumin, cayenne and salt. Pulse to incorporate thor- oughly. Transfer the sauce to a small serving bowl, cover and set aside. (Refrigerate for up to 2 days if you plan to store the sauce for more than a few hours before using.) To make the quinoa salad: In a medium pot, bring the chicken stock to a boil over high heat and stir in the quinoa. Cover, reduce the heat to low and simmer until all the stock is absorbed, about 15 minutes. Remove the pot from the heat. While the quinoa is cooking, in a medium skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the leek and carrot and saute until tender, 10 to 12 minutes. In a large bowl, gently mix the quinoa with the leek and carrot. Add the tarragon and chives and mix well. Drizzle with the remaining 1 /4 cup olive oil and add the lemon juice. Stir gently to mix thor- oughly. Adjust the seasoning with salt and pepper to taste. Serve warm or at room temperature. To prepare the lamb chops: Preheat the grill or the broiler. Rub the meat with the cut sides of the garlic. Lightly salt and pepper the chops, then rub them with the olive oil. Coat the chops with the rosemary. Grill or broil the chops for about 7 minutes per side for medium-rare. Let the meat sit for 5 to 10 minutes prior to serving. To serve: Place a mound of quinoa salad on each plate. Lean 2 chops at an angle against the quinoa. Drizzle the chimichurri sauce onto the chops to taste. YOM KIPPUR DELI TRAYS come with a TRAY PICK-UP ONLY Wednesday September 23 11am - 3pm DAIRY STYLE SALAD TRAY ? $12.99 per person <2\ 4. 4 DAIRY STYLE SALAD TRAY with lox I $16.99 per person • OFF PER PERSON DAIRY TRAY I SMOKED FISH PLATTER c , IF THE ORDER IS PLACED $24.99 per person • SEP 11TH 2015 8) , PLAZA DELI C 248.356.2310 29145 Northwestern iE Plaza-Deli.com Southfield, MI 48034 AND FINALIZED BY s» ,IN O C‘ isno " I PlazaDeliMichigan 267 S Lightner Road Port Clinton, OH 43452 Recipe from The Covenant Kitchen. Only 20 minutes west of Cedar Point! VITAMIN-RICH RAW FRUIT COMPOTE 1-800-521-2660 EXCERPTED FROM THE VILNA VEGETARIAN BY FANIA LEWANDO. COPYRIGHT © 2015 BY RANDOM HOUSE. EXCERPTED BY PERMISSION OF SCHOCKEN, A DIVISION OF RANDOM HOUSE LLC. ALL RIGHTS RESERVED. NO PART OF THIS EXCERPT MAY BE REPRODUCED OR REPRINTED WITHOUT PERMISSION IN WRITING FROM THE PUBLISHER. brive-Thru Safari Feed the animals and enjoy fun shows! Peel and thinly slice 2 pounds tart apples and 2 pounds pears. Add 2 pounds halved and pitted plums, 1 pound grapes and 1 thinly sliced lemon. Put everything together in a stoneware pot. In another pot, cook 33/4 cups sugar and the juice of 2 large lemons in 2 cups water, stirring so the sugar dissolves. Pour this syrup over the fruit, and allow to chill 8 hours. From The Vilna Vegetarian Cookbook. African Safari Wildlife Park OD $3 00 Off $2 00 Off $49.95 Carload Adult Ticket (7 years+) Children's Ticket (4-6 years) I I JCN3 (Up to 6 people) 1 1 1 JCN2 JCNc Provide e mail address to redeem th s coupon Valid for up to 6 people with coupon • May not be used in combination with any other offer. africansafariwildlifepark.com JN September 3 • 2015 49