2 cups quinoa
4 cups water
3 Tbs. extra-virgin olive oil
2 cups peeled, ½-inch cubed sweet
potatoes
1 cup chopped onions
½ tsp. ground cumin
½ chopped chopped walnuts, lightly
toasted
¼ cup fresh lemon juice
Salt and fresh ground black pepper
to taste
1 cup fresh chopped parsley or ½
cup fresh chopped cilantro
1 cup pomegranate seeds (arils)

Combine quinoa with water in a
medium saucepan. Bring to a boil
over high heat. Turn heat off, cover
pan with a lid (or a plate) and allow
to cool in the pan.
Preheat oven to 400°F. Line a
rimmed baking sheet with parch-
ment. Combine with sweet potatoes
and onion in a bowl and add the oil.
Toss well. Arrange the potatoes and
onions in a single layer on baking
sheet and cook for 12-15 minutes,
until the potatoes are tender.
Combine the quinoa, potatoes
and remaining ingredients in a large
bowl and toss well to combine.
Adjust salt and pepper to taste.
Makes 8 servings.

CINNAMON AND HONEY
PULL-APART BREAD

The first time I had “monkey bread”
I was captivated. It was sweet and
gooey, with lots of cinnamon. Like
a sticky bun … but better. When I
learned to make it with store-bought
biscuit dough (the kind you pound
the tube on the counter to open), I
was hooked. It’s so pretty (looks like
a cake) and pulling the small chunks
of bread and popping them into my
mouth … well, it’s just good.

2 cans refrigerated biscuits dough
(about 16 ounces each —16 biscuits
total)
½ cup sugar
2 tsp. cinnamon
1½ cups ½-inch cubed, peeled
granny smith apples
¾ cup golden raisins
¾ cup (1 ½ sticks) butter or marga-
rine, melted
¾ cup firmly packed brown sugar
¼ cup honey

Preheat oven to 350°F. Spray a
large (about 12-cups) tube pan or
Bundt pan with nonstick cooking
spray.
Open the package of biscuit dough
and separate the into individual
biscuits. Cut each biscuit into four
triangles (you should have 48 small
pieces of dough) and roll into balls.
Place sugar and cinnamon in a
large bowl and add the dough. Toss
well with your hands to coat the
dough.
Place a layer of dough balls in the
prepared tube pan. Sprinkle with
some apples and raisins. Repeat
with another layer of dough balls
and more apples and raisins, until
you run out of ingredients.
Combine butter, brown sugar and
honey in a microwave-safe dish and
cook for 1 minute. Stir the mixture
and drizzle over the biscuit pieces.
Bake 35-40 minutes or until gold-
en. Cool in pan 10 minutes. Turn
onto a serving dish and serve wall,
pulling apart the bread to serve (use
your hands or a tongs). Makes 16
servings.

BAKED TOMATO, ZUCCHINI AND
EGGPLANT CASSEROLE

If dairy is not an issue, sprinkle the
casserole with 1½ cups of fresh grat-
ed Parmesan cheese after uncover-
ing and baking for 30 minutes more.

ORDER EARLY!

★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★

QUINOA WITH SWEET POTATOES,
WALNUTS AND POMEGRANATE

★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★

★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★

All Of Your Traditional Fabulous Rosh Hashana Dinner
And Yom Kippur Break-The-Fast Trays Prepared
By Our Fabulous Chefs!

ROSH
HASHANA
DINNERS

YOM KIPPUR
BREAK-THE-FAST
TRAYS

JEWISH HOLIDAYS

6646 Telegraph at Maple, Bloomfield Plaza

248-932-0800

2120670

stevesdeli@comcast.net

www.stevesdeli.com

Fax: 248-932-1465

★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★

G H UA
N
O
H

F INE C HINESE D INING

“A wonderful adventure in fine dining” ~ Danny Raskin

1 can (14-ounces) diced tomatoes
with juice
3 cups 1-inch diced eggplant
2 cups 1-inch diced zucchini
1 cup chopped onions
1 cup breadcrumbs
2 Tbsp. extra-virgin olive oil
1 Tbsp. fresh thyme leaves
(or ½ tsp. dried)
2 tsp. kosher salt
½ tsp. fresh ground pepper

Preheat oven to 350°F. Spray a
large attractive baking dish well with
nonstick cooking spray.
Combine all ingredients in a large
bowl and toss well. Transfer to the
prepared baking dish. Cover with foil
and bake for 30 minutes. Uncover
and bake for 30 minutes more. Serve
hot or warm or at room tempera-
ture. Makes 8-2 servings. •

All recipes ©Annabel Cohen 2018
annabelonthemenu@gmail.com.

Open 7 days a week for lunch and dinner
Catering and carryout available
Gift certificates

27925 Orchard Lake Rd., North of 12 Mile, Farmington Hills

248-489-2280

www.honghuafinedining.com

jn

August 30 • 2018

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