VS.
SUN, FEB. 21
3:30 PM
All kids receive
a Stanley Johnson
growth chart courtesy of
mixture into the cooked crust and bake,
uncovered, for 35-35 minutes, until the
quiche is just set and golden. Cool before
serving.
Makes 6-8 servings.
ROASTED BREAKFAST
POTATOES WITH
SHALLOTS AND GARLIC
2 pounds fingerling potatoes
(halved if large) or red-skin potatoes,
unpeeled, cut into 1-inch cubes
1½ cups chopped shallots
1 Tbsp. thin-sliced garlic
3 Tbsp. extra-virgin olive oil
1 Tbsp. butter
Kosher salt and fresh ground pep-
per to taste
Preheat oven to 375°F.
Line a rimmed baking sheet with
parchment. Set aside.
Toss all ingredients together in a large
bowl. Transfer to the prepared pan and
roast, turning twice during cooking for
about 30 minutes.
Makes 6 servings.
GREEN SMOOTHIE
Healthy and pretty!
½ cup parsley (leaves and stems),
well cleaned
2 cups (packed) baby spinach
1 cup frozen mango chunks (avail-
able in grocery stores)
1 banana
1 avocado
1 cup water
Combine all ingredients in a blender
or juice mixer and blend until smooth.
Makes 2 large servings or 8 or more
shots.
ORANGERAISIN
CRANBERRY SCONES
2¼ cups flour
¼ cup sugar
1 Tbsp. baking powder
½ cup (1 stick) butter, cold and cut
into small pieces
2 eggs
¼ cup half-and-half
¼ cup orange juice
½ golden raisins
½ cup dried cranberries
2 tsp. grated orange zest
Preheat oven to 425°F. Line a baking
sheet with parchment paper. Set aside.
Combine the flour, sugar and baking
powder in the bowl of a food processor
and pulse 3 or 4 times. Add butter and
pulse a few more times.
Add the eggs, orange juice and half-
and-half and pulse until incorporated.
Transfer the batter to a well-floured
surface and knead in the raisins, cran-
berries and orange zest.
Form the batter into a flat round disk
about ¾-inch high and cut into wedges
or use a round cookie or biscuit cutter to
cut the scones.
Place the scones on the prepared bak-
ing sheet and bake for 15 minutes (alter-
nately, you may make the scones to this
point, cover with plastic wrap and chill
up to a day ahead of time. To bake, allow
the scones to come to room temperature
before baking as above).
The number of scones depends on
the size of the wedges or cookie cutter
(makes about 8-12 servings). *
All recipes ©Annabel Cohen 2016
annabelonthemenu@gmail.com.
T I C K E T S AVA I L A B L E AT
PISTONS.COM | 248-377-0100
2073810
CHINESE PEOPLE
EAT HERE
MIDTOWN
4710 Cass Avenue
Detroit, Michigan 48201
UPTOWN
6407 Orchard Lake Road
(15 Mile & Orchard Lake)
313.974.7669
248.626.8585
DAILY DIM SUM &SUSHI
DAILY DIM SUM
uptownshangri-la.com
2067460
February 18 • 2016
55