Maumee Town Money Saver | August 2025

Dave White Acura 5880 Monroe St. Sylvania (419) 885-3600 whitecars.com

of Toledo 7600 W. Central Toledo (419) 842-7900 bmwoftoledo.com

Ballas Buick - GMC 5715 W. Central Toledo (419) 535-1000 ballasbuickgmc.com

Yark Chevrolet 26997 N Dixie Hwy Perrysburg (419) 878-9055 yarkchevy.com

Chrysler 6019 W. Central Ave. Toledo (419) 842-7730 yarkchrysler.com

Yark Dodge 6019 W. Central Ave. Toledo (419) 842-7730 yarkdodge.com

Fiat 6000 W. Central Ave. Toledo (419) 842-7730 yarkfiat.com

Maumee 1475 Arrowhead Rd. Maumee (419) 329-4062 brondes.com

5545 Secor Rd. Toledo (419) 491-7004 brondes.com

Steve Rogers Ford “We’ve Expanded” And Moved Right Next Door To Better Serve You!! 9830 State Route 64 Whitehouse, OH 43571 (419) 878-8151 steverogersford.com

Buick-GMC 5715 W. Central Ave. Toledo (419) 535-1000 ballasbuickgmc.com

Yark Ram 6019 W. Central Ave. Toledo (419) 842-7730 yarkram.com

Yark Jeep 6019 W. Central Ave. Toledo (419) 842-7730 yarkjeep.com

Yark Nissan 5957 W. Central Ave. Toledo (419) 842-7529 yarknissan.com MAZDA

Yark Mazda

6000 W. Central Ave. Toledo (419) 842-7454 yarkmazda.com

Yark Subaru 6041 W. Central Ave. Toledo (419) 842-7820 yarksubaru.com

Jim White Toyota 6123 W. Central Ave. Toledo (419) 841-6681 whitecars.com

Ford 5555 W. Central Ave. Toledo, OH (419) 531-9911 yarkford.com Yark Toyota 1377 Conant St. Maumee (419) 893-5000 yarktoyota.com

Red Potato & Green Bean Salad with Dijon Vinaigrette

• 3 pounds small red-skinned potatoes, unpeeled, halved

• Green beans – cut into 2-3” pieces

• 2 tablespoons dry vermouth

• 2 tablespoons white wine vinegar

• 1 large shallot, chopped

• 1 Tbsp. coarse-grained Dijon mustard

• 2/3 cup extra-virgin olive oil

• 2 tablespoons chopped fresh parsley

Cook beans in large saucepan of boiling water 4 minutes. Drain. Transfer to bowl of ice water. Drain; dry with paper towels. Cook potatoes in large pot of boiling water 12 minutes. Drain; transfer to large bowl. Sprinkle vermouth over hot potatoes; toss and let stand 5 minutes. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.

Summer Dishes For Warm Days

Berry Lemonade

• 1 cup freshly squeezed lemonade

• 1 1/2 cups mixed berries

Place berries in ice cube tray, cover with water and freeze overnight or until solid. When ready to serve, add berry ice cubes to lemonade. Lemonade will turn red when the ice cubes begin to melt

Watermelon Salad with Feta, Arugula & Herbs

• 4 cups watermelon, cubed

• 3 tbsp. olive oil

• 4 oz. feta cheese

• Zest 1 medium lemon

• 1 tbsp. lemon juice

• mint, dill, oregano, basil, parsley

• 3 cups arugula or spinach leaves

• black pepper & salt to taste

Optional: cucumber & roasted pumpkin seeds

INSTRUCTIONS

In large bowl combine olive oil, lemon zest & juice and mint. Stir to combine. Add watermelon chunks and gently stir to coat the dressing in the watermelon. Add feta cheese, arugula, black pepper. Serve chilled.

Grilled

• 1/2 cup packed light brown sugar

• 1/4 cup soy sauce

• 2 tbsps. Dijon mustard

• 1 tbsp. hot sauce

• 1 teaspoon toasted ground coriander black pepper & salt to taste

• 2 lbs. pork tenderloin (2 pieces), trimmed and silver skin removed

In a mixing bowl, whisk together the brown sugar, soy sauce, mustard, hot sauce, coriander, pinch of salt and pepper. Place pork in a gallon ziptop bag and pour in the marinade. Allow to marinate, refrigerate for 2 -8 hours. Allow the chill to come o the pork prior to cooking. Set up a grill for indirect heat by building the coals on one side only. Remove the pork from the marinade, letting excess drip o . Place the pork on the direct-heat side of the grill and char on all sides, about 4 min. per side. Move the pork to the indirect-heat side of the grill and cover the grill with the lid. Cook the pork until it reaches an internal temperature of 145O, about 15 min. Let rest for 10 min. before slicing and serving. Cook’s Note: If using the oven, after charring the pork on the stovetop, roast at 400O until it reaches an internal temperature of 145O about 15 min.