Savour 6-19-2014

Summer Salads

Š Berthoud Weekly Surveyor

June 19, 2014

Page B2 June 19, 2014 Berthoud Weekly Surveyor

Sweet treats at Da Bean coffee shop

By May Soricelli The Surveyor

Da Bean Coffee House’s new hours and menu additions will sweeten up Berthoud’s summer evenings. The shop is now open until 8 p.m. Monday through Saturday and is newly serving Blue Bell vanilla or chocolate ice cream, alongside their popular summer beverages.

Guests can enjoy a night out at Da Bean with their specialty menu items, like Panini’s, soups, and salads that make for a refreshing summer dinner.

The most popular dinner has been Da Bean’s soup and salad offerings, according to owner Jennifer Harris.

After dinner, customers can order a dessert of Blue Bell ice cream, in a cone or cup, served up with their favorite toppings or sauces. To spice things up, there will be a special flavor-of-the month served. The flavor-of-the month for June is Pralines and Cream.

A coffee lover’s favorite indulgence may be Da Bean’s European Affogato.

Affogato is one shot of hot espresso poured over one scoop of ice cream.

Cinnamon and whipped cream make tasty additions to this treat.

With weather warming and kids out of school, refreshing cool drinks are on the menu. If you like iced tea, try Da Bean’s newest addition of a rose white tea in honey-melon and mandarinorange flavors.

For those looking for a cool noncaffeinated drink, Da Bean offers artic lemonade, a frozen blended version of the timeless summer classic.

As far as customer favorites, one of the most popular menu items is the Mexican Vienna, iced or hot. The other most-loved item is the iced coffee.

According to staff, it is the 24-hour process involved in creating this drink that makes it so deliciously strong but smooth. The Italian roast coffee is chilled and mixed with half-and-half and customers’ choice of flavor; vanilla being the most popular, according to Harris.

“A lot of customers who have ordered this drink have come back right after they finish and order more,” said Da Bean owner Jennifer Harris.

The staff favorite is the iced Spiced Chai Latte with its spice-filled refreshing taste.

Da Bean frequenters can look forward to upcoming events, too, like a Family Night at the end of summer in August. This will be a fun, kid-friendly event, with board games, balloons and dessert specials. The specific day of this event in August will be decided at a later date; look for an upcoming ad

promoting the function.

April 1 marked Da Bean’s four-year anniversary under Harris’ ownership.

Since opening its doors, the coffee shop has developed and maintained its charm and unique atmosphere through a strong sense of community among its customers and staff. One way the cafe shows its ties to Berthoud is by consistently displaying a rotation of local artists’ photography and paintings. The environment remains inviting to people of all ages.

“Everyone that comes in is like a big friend network,” said Harris.

She has also noticed that the Berthoud High students on staff are exceptional workers.

“I have to say that every highschooler here has great work ethic,” Harris said. “I’m impressed with the teenagers in this town; they’re special.”

Stop in at Da Bean during their business hours; Monday through Friday 6:30 a.m. to 8 p.m., Saturday 7 a.m. to 8 p.m., Sunday 7:30 a.m. to 2 p.m. Patio seats are available on their outdoor bistro tables which are surrounded by lush flowering gardens and ornate bird houses.

Photo by May Soricelli

Da Bean is located at 434 Mountain Ave.

Berthoud Weekly Surveyor June 19, 2014 Page B3

Virginia’s Fruit Salad From Virginia Huppe This easy fruit salad is ready in just minutes. I love summer because all of the really terrific fruits are in season and not too expensive. This salad can be served as a side dish or a light, refreshing desert.

Gently toss all the fruit together in a large bowl. Mix ahead and cool in the refrigerator.

Virginia’s fruit salad 2 (20 ox.) cans of pineapple chunks (drained) 2 large cans mandarin oranges (drained) ½ bag miniature marshmallows 1 Wilderness cherry, no sugar added pie filling.

Ideas that you can add to the recipe: Sprinkle coconut and cinnamon over the fruit mixture and lightly stir to mix.

Top with whipped topping as desired or add other varieties of fruit.

Page B4 June 19, 2014 Berthoud Weekly Surveyor

Quinoa Kale Salad with Maple Miso Dressing From Bobbie Covert

This is a hearty and healthy salad. Quinoa is high in protein, and kale is number one of all vegetables in antioxidants. Kale is paired with a sweet maple syrup dressing to offset its bitterness.

2 cups uncooked quinoa 3 ½ cups water ¾ cup pumpkin seeds (pepitas) 1 bunch kale: “dino” (also known as Tuscan or Lacinato), or curly kale 4 small carrots zest of ½ lemon sea salt & pepper to taste Dressing ¼ cup maple syrup ¼ cup olive oil 2 Tablespoons raw apple cider vinegar Juice of 1 large lemon (about 2 Tablespoons juice) 1 Tablespoon + 1 teaspoon miso 1. Cook 2 cups of quinoa with only 3 ½ cups water. This water to quinoa ratio is different from package directions but results in fluffier grains. Follow package instructions for the rest of the cooking procedure.

2. While quinoa cooks, toast the pumpkin seeds in a skillet. Remove from heat and

allow them to cool.

3. Prepare kale by cutting stems out of each leaf. Chop kale into bite sized pieces and place in a large bowl.

Add 1-2 Tablespoons of olive oil to the kale and a pinch of salt, and “massage” the kale until it becomes glossy and soft, about 3 to 5 minutes. This breaks down the tough, fibrous nature of kale.

4. Shred carrots and zest half the lemon, and add both to the kale.

5. After quinoa is cooked, fluff it and pour it out on a baking sheet to cool. Once it is cool, add it to the kale and carrots.

6. Mix the dressing and add it to the salad. Taste for acid and salt, and adjust if necessary.

7. Immediately before serving, add the pumpkin seeds so they maintain their crunchiness.

Serving size: 5.5 ounces. Makes 12 servings. Per serving: 202 calories, 6g protein, 7g fat, 29g carbohydrate, 3.5 grams fiber.

Hand-mixed shakes & malts!

The patio is open!

Cini-Mini C M Sundae S d Dessert Menu: • Cake Shakes (cake or pie added to shake before mixing).

• Pie or cake with ice cream, • Shakes and malts • Dessert waffle (pecan waffle topped with ice cream, chocolate, whipped cream and a cherry).

GRANDPA’S CAFE BURGERS & MORE

Berthoud Weekly Surveyor June 19, 2014 Page B5

BLT Chopped Salad with Corn, Feta + Avocado From: Howsweeteats.com

The salad has so many favorite flavors going on — bacon, feta, avocado, corn — that I recommend keeping the dressing simple: just some olive oil and lime juice. Lots of salt and pepper too, but other than that, just pure flavor. You can even add a little arugula mixed in with my beloved butter lettuce for something extra.

On top of needing the majority of my salads in chopped form, I sure as heck need as much texture (like, non-vegetable texture) that I can get. Enter bacon. And corn. And if you’re feeling frisky ... maybe crumble some tortilla chips on top.

Ingredients: 2 cups butter lettuce, chopped 2 cups fresh arugula, chopped 1 pint grape tomatos, quartered 4 slices thick-cut bacon, fried and crumbled 1 cup sweet corn 1 avocado, chopped 4 ounces feta, crumbled 1 1/2 tablespoons olive oil 1 lime, juiced 1/4 teaspoon salt 1/4 teaspoon pepper Directions: As a note, to chop my lettuce I like to lay it out on a big cutting board and just continuously run my knife through it (in all different directions) until it’s chopped as much as I like.

In a large bowl, combine lettuce, arugula, tomatoes, corn and avocado. Add in salt, pepper, olive oil and lime juice then toss well to coat. Fold in bacon and feta then divide evenly amount 2 plates.

Serve!

Page B6 June 19, 2014 Berthoud Weekly Surveyor

Cucumber Bites — Low Carb Snack From Marty Weeks

1 - 8oz package of cream cheese softened 1 tbsp finely chopped bell pepper 1 tbsp finely chopped onion 1 tbsp finely chopped chives 1 tsp dill weed 2 cucumbers In a mixing bowl, combine cream cheese, pepper, chives, dill weed and onions. Mix well and set aside.

Cut the cucumbers lengthwise. Remove the seeds.

Fill each cucumber half with your mixture. Then cut again in 1” chunks. Serve and enjoy!

Have your dessert and drink it too!

A coffee lover’s favorite indulgence may be Da Bean’s new European Affogato. Affogato is a dessert consisting of one shot of hot espresso poured over one scoop of ice cream.

The word “affogato” in Italian means “drowned.”

The saying “Affogato al caffe” translated from Italian literally means “drowned in coffee.”

Two treats in one, vanilla ice cream “drowned” in espresso, and topped with your favorite additions like cinnamon, chocolate or whipped cream.

“We pour a shot of espresso over over ice cream and it’s delicious,” said Jennifer Harris, owner of Da Bean Coffee House.

BERTHOUD DINING A & W Restaurant

120 Bunyan Ave. 532-2272

Brick Oven, The

269 Mountain Ave. 532-4747

Da Bean

434 Mountain Ave. 532-1451

Derby Grille

110 Bunyan Ave. 532-0986

Grandpa’s Cafe

903 Mountain Ave. 532-2254

Mi Cocina

400 Mountain Ave. 344-5022

Nonna Bella

335 Mountain Ave. 532-0224

New China Chan Restaurant 506 Welch Ave. 532-3895

Pizza Hut

821 Mountain Ave. 532-1111

Subway

307 Mountain Ave. 532-9818

Tito’s Mexican Grill

405 Fifth St. 532-5500

Trailhead Cafe

250 Mountain Ave. 532-9886

Whistle Stop Tavern, The 535 S. Third St. 988-9257

Berthoud Weekly Surveyor June 19, 2014 Page B7

A berry interesting cobbler

T

he season for strawberries underway and, just in the nick of time, I happened to spot a strawberry cobbler dessert recipe with a cream cheese twist.

As with most cobblers, once Surveyor the fruit ingreColumnist dient is made ready, preparation is a snap.

This recipe is from the summer 2014 issue of “Acres” magazine, where it was noted to have been submitted by Paula Weaver of Rudy Steeleville, Ill. Hemmann Give this tasty summer treat a try.

Strawberry Cream Cheese Cobbler 1 stick butter (1/2 cup)

1 egg, slightly beaten 1 cup milk 1 cup flour 1 cup sugar 2 tsp. baking powder ½ tsp, salt 2 quarts (about 2 lbs.) whole straw berries, capped and washed 4 ounces cream cheese, cut into small pieces

Preheat oven to 350 degrees. Melt butter and pour into a 9 x 13-inch glass baking dish. In a medium bowl, mix together the egg, milk, flour, sugar, baking powder and salt. Pour directly over butter.

Add strawberries. Arrange in a single layer as much as possible. Sprinkle cream cheese pieces over berries. Bake for 45 minutes or until top is golden brown and edges are bubbling.

May be served with whipped topping or a generous scoop of ice cream.

Notes: Some of the strawberries were rather large, so I cut them in half.

Enjoy.

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