Page 155

ZUCCHINI with PICANTE SAUCE Serves 4-6 Here is another festive Mexican side dish. 2 T. olive oil 4 cups sliced zucchini 3/4 cup chopped celery 1 medium onion, chopped 1 small green or red bell pepper, cut in strips 1 T. fresh basil, chopped 1 cup of your favorite picante sauce 1 t. sea salt Freshly ground pepper to taste 1 cup shredded Monterey Jack cheese Heat oil in large skillet over

medium-high heat. Sauté all vegetables at once for approximately 3 minutes, stirring constantly. Add basil, picante sauce, salt and pepper; stir well. Cover and let the vegetables cook for 3 to 5 minutes. Add the Monterey Jack cheese and mix well. When the cheese is barely melted, serve immediately. CARROTS and ZUCCHINI with GARLIC and GINGER Serves 4 1 T. olive oil 2 cloves garlic, pressed 2 t. fresh ginger, minced 2 large carrots, cut into 2-inch sticks 1 large zucchini, unpeeled, cut into 2-inch sticks

Serving Lunch & Dinner Indoor and Outdoor Seating Lunch Mon.-Sat. 10-4, Dinner Wed.-Sat. 5-9 Shop Hours: Mon.-Tues. 10-6, Wed.-Sat. 10-9

Wednesday ½ price Bottle of Wine

Shop · Dine · Enjoy

Thursday Lobster Night

124 S. Aurora Street, Easton · 410-822-1240 153

Profile for Tidewater Times

Tidewater Times September 2011  

September 2011 Tidewater Times

Tidewater Times September 2011  

September 2011 Tidewater Times