Gift of Life
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Gift of Life

giftoflifemichigan.org

giftoflifemichigan.org

Craig's Coffee
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Craig's Coffee

craigs.coffee laketrust.org

craigs.coffee laketrust.org

Wine recommendations for Valentine's Day
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Wine recommendations for Valentine's Day

Jim Lutfy from The Fine Wine Source recommends wines ahead of Valentine's Day

Jim Lutfy from The Fine Wine Source recommends wines ahead of Valentine's Day

Korean Style Wings
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Korean Style Wings

A 4oz serving of these Korean Style Wings comes out to be around 842 total calories. 32g of protein, 90g of carbs and 39g of fat. I calculated this with light brown sugar to reduce some of the carbs. If you use 4oz boneless skin less chicken breast you can bring down the fats and add some more protein to this meal.

A 4oz serving of these Korean Style Wings comes out to be around 842 total calories. 32g of protein, 90g of carbs and 39g of fat. I calculated this with light brown sugar to reduce some of the carbs. If you use 4oz boneless skin less chicken breast you can bring down the fats and add some more protein to this meal.

Featuring Hook?s Lobster & Shrimp Risotto Arancini
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Featuring Hook?s Lobster & Shrimp Risotto Arancini

Featuring Hook?s Lobster & Shrimp Risotto Arancini: This meal is packed with protein. With a total of 145g of protein & 2,045 total calories! This meal has such a high protein intake due to the 8oz lobster tail, 6 jumbo shrimp, large amounts of grated parmesan cheese, and beaten eggs. The carbs for this meal are mainly from the arborio rice and panko. And the fats come from the butter, parmesan cheese, eggs, and vegetable oil for frying. We are now open at Hook for the 2025 season! We are featuring some new recipes, condensed our menu, upgraded our wine & cocktail list, and excited for everyone to meet our new General Manager! If you are looking to host a large event / party put in an inquiry via our website and I will personally reach out to get you booked.

Featuring Hook?s Lobster & Shrimp Risotto Arancini: This meal is packed with protein. With a total of 145g of protein & 2,045 total calories! This meal has such a high protein intake due to the 8oz lobster tail, 6 jumbo shrimp, large amounts of grated parmesan cheese, and beaten eggs. The carbs for this meal are mainly from the arborio rice and panko. And the fats come from the butter, parmesan cheese, eggs, and vegetable oil for frying. We are now open at Hook for the 2025 season! We are featuring some new recipes, condensed our menu, upgraded our wine & cocktail list, and excited for everyone to meet our new General Manager! If you are looking to host a large event / party put in an inquiry via our website and I will personally reach out to get you booked.

Bean Dip with Sour Dough Toast
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Bean Dip with Sour Dough Toast

Bean Dip with Sour Dough Toast: Ingredients: - 2 large heads Escarole - ½ Cup Extra Virgin Olive Oil (preferably Sicilian or Spanish) - 4-5 Large Garlic Cloves - 1 tsp Pepper Seed - 2 16oz Cans Cannellini Beans (rinsed) - 2-3 Cups Chicken Stock (you can use water but I prefer Chicken Stock) - 1 Cup Fresh Graded Pecorino Romano (or Parmesan) - 1 Loaf of Sour Dough Bread (preferably with Sesame Seed cut into 1 inch or ¾ inch thick slices Recipe Serves 5-6: 1. Take 3 tbsp Extra Virgin Olive Oil and 4-5 crushed cloves of garlic and dump them into the olive oil. Lightly brown them with a tsp of pepper seed 2. Take your two heads of escarole chop into 1-inch pieces and wash thoroughly three times 3. Once the garlic is starting to brown, you add your escarole into the sauteed pan and cover for 3 min 4. While the escarole is covered in the pan, you're going to open up 2 cans of cannellini beans and rinse thoroughly through a sieve 5. Remove lid stir to make sure that the garlic is not burning to the bottom of the pan and add your beans and 2 cups of chicken stock 6. Turn to a low, simmer and cover 7. At that time, take your Pecorino Romano and start grading it fresh 8. Checking every 5 to 6 min for 20 min to make sure that nothing is burning or sticking to the pan 9. The beans should start releasing some starch into the greens and it will start thickening up on its own. That’s when you know it’s ready. Some Italians add sugar to this recipe, but I don’t think it needs it. I like the slight bitterness of the escarole 10. Next, you’re going to take a loaf of sourdough and cut them into three-quarter inch slices and you’re going to warm your cast-iron skillet or nonstick pan to medium heat and drizzle olive oil so the whole bottom of the pan is covered with olive oil. Now place each slice of sourdough on the frying pan and allow it to slowly toast. Takes about 3 to 5 min. Be patient, don’t have the heat too high because it’ll burn. Once you get that nice golden-brown finish on the one side, you flip it to the other side and immediately fresh grade your parmesan, or pecorino Romano on top of the warm bread, turn the frying pan off and let it sit. 11. Grad two medium bowls and a ladle and ladle the beans and greens into a bowl. Add some fresh grated parmesan or pecker remodel to it and a little more pepper seed. Take it across the bread. Get in there and go to town. Bone Appetite!

Bean Dip with Sour Dough Toast: Ingredients: - 2 large heads Escarole - ½ Cup Extra Virgin Olive Oil (preferably Sicilian or Spanish) - 4-5 Large Garlic Cloves - 1 tsp Pepper Seed - 2 16oz Cans Cannellini Beans (rinsed) - 2-3 Cups Chicken Stock (you can use water but I prefer Chicken Stock) - 1 Cup Fresh Graded Pecorino Romano (or Parmesan) - 1 Loaf of Sour Dough Bread (preferably with Sesame Seed cut into 1 inch or ¾ inch thick slices Recipe Serves 5-6: 1. Take 3 tbsp Extra Virgin Olive Oil and 4-5 crushed cloves of garlic and dump them into the olive oil. Lightly brown them with a tsp of pepper seed 2. Take your two heads of escarole chop into 1-inch pieces and wash thoroughly three times 3. Once the garlic is starting to brown, you add your escarole into the sauteed pan and cover for 3 min 4. While the escarole is covered in the pan, you're going to open up 2 cans of cannellini beans and rinse thoroughly through a sieve 5. Remove lid stir to make sure that the garlic is not burning to the bottom of the pan and add your beans and 2 cups of chicken stock 6. Turn to a low, simmer and cover 7. At that time, take your Pecorino Romano and start grading it fresh 8. Checking every 5 to 6 min for 20 min to make sure that nothing is burning or sticking to the pan 9. The beans should start releasing some starch into the greens and it will start thickening up on its own. That’s when you know it’s ready. Some Italians add sugar to this recipe, but I don’t think it needs it. I like the slight bitterness of the escarole 10. Next, you’re going to take a loaf of sourdough and cut them into three-quarter inch slices and you’re going to warm your cast-iron skillet or nonstick pan to medium heat and drizzle olive oil so the whole bottom of the pan is covered with olive oil. Now place each slice of sourdough on the frying pan and allow it to slowly toast. Takes about 3 to 5 min. Be patient, don’t have the heat too high because it’ll burn. Once you get that nice golden-brown finish on the one side, you flip it to the other side and immediately fresh grade your parmesan, or pecorino Romano on top of the warm bread, turn the frying pan off and let it sit. 11. Grad two medium bowls and a ladle and ladle the beans and greens into a bowl. Add some fresh grated parmesan or pecker remodel to it and a little more pepper seed. Take it across the bread. Get in there and go to town. Bone Appetite!

BOMA Metro Detroit
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BOMA Metro Detroit

(313) 483-7702 info@bomadet.org bomadet.org

(313) 483-7702 info@bomadet.org bomadet.org

Downey's Potato Chips
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Downey's Potato Chips

Family owned and operated since 1984 in Waterford downeyspotatochips.com

Family owned and operated since 1984 in Waterford downeyspotatochips.com

Lekker Choco Treats
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Lekker Choco Treats

37700 Six Mile Road, Livonia Lekkerchocotreats@gmail.com 734-744 9005

37700 Six Mile Road, Livonia Lekkerchocotreats@gmail.com 734-744 9005