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Place peas, beans, green onions, avocado, cilantro, garlic, jalapeño, salt and pepper in a blender or food processor. With motor running, add lime juice and process until smooth. Stir in chopped tomato. Serve with chips.


Many Changing Seasonally

Come try our new Fall Menu!

GEORGIA SALSA 2 cups black-eyed peas 1 green bell pepper, diced 1/2 red onion, diced 1 rib celery, diced 3 cloves garlic, minced 1 jalapeño, seeds removed and minced 1/2 cup fresh parsley, chopped 1/4 cup red wine vinegar 2 T. extra-virgin olive oil Sea salt and freshly ground pepper to taste

Planning a reunion, rehearsal dinner or office party? Check out the Pub’s private and semi-private dining areas. Great for cocktail parties or sit-down meals. Consult with Chef Doug Kirby to create a custom menu that fits your taste and budget.

Great Food and Drinks in a Cozy Pub Atmosphere

Place all ingredients in a pretty glass bowl, season with salt and pepper, and toss to combine. Serve with chips. OIL-FREE HUMMUS 2 15-oz. cans chickpeas, rinsed and drained 165

410·822·1112 20 N. Washington St., Easton

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October 2017 ttimes web magazine  

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October 2017 ttimes web magazine  

Tidewater Times October 2017