Janet Davis Cleaners’
NEW REFERRAL PROGRAM!
At Janet Davis Cleaners, we are honored that so many customers love our service enough to recommend us to friends and family. We can’t possibly express how much these referrals mean to us, but with our new referral program, we’ve come close. Now, each time you refer a new customer to Janet Davis Cleaners, both parties will receive a $10 dry cleaning certificate, and you will be entered into the grand prize drawing, which takes place at the beginning of July. In order to qualify for the referral program, the referred customer must be new and sign up for route service. Customers entered into the grand prize drawing will have a chance to win a $100 gift certificate to Joe Muer Seafood as well as a five-hour limo service! You have from now until the end of June to refer friends and family. Each new referred customer qualifies you for one entry into the grand prize drawing. If you have questions about the referral program, please give us a call. SUDOKU
ROASTED ASPARAGUS With Lemon Breadcrumbs
Spring is the height of asparagus season. This dish, which features the crunch of breadcrumbs and a refreshing splash of lemon, is the perfect way to highlight the natural flavors of the vegetable without overwhelming them.
INGREDIENTS
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1 cup panko breadcrumbs
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2 pounds asparagus
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1 tablespoon flat-leaf parsley, chopped
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1/3 cup plus 2 tablespoons extra-virgin olive oil
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2 teaspoons lemon zest
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Kosher salt
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Juice of one lemon (not packaged lemon juice)
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Freshly ground pepper
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2 garlic cloves, minced
DIRECTIONS
heat. Add garlic and cook for 1 minute. Add breadcrumbs and cook for 5 minutes,
1. Heat oven to 425 F. Toss
asparagus with 2 tablespoons olive oil and season with salt and pepper. Place on baking
stirring frequently. Remove from heat and fold in parsley and lemon zest. 3. Transfer asparagus to serving platter, drizzle with lemon juice, and top with breadcrumb mixture. 3 (248) 543-0340
sheet and bake for 20–26 minutes, turning asparagus halfway through. 2. When asparagus is nearly
done, heat remaining olive oil in a small skillet over medium
Recipe inspired by Food and Wine Magazine
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