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. ORANGERAISIN 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