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July 11, 2018
F OOD
A rtic hoke s
Ingredients:
• 2 whole artichokes
• 2 tablespoons butter
• 2 cloves garlic, sliced
• Salt and pepper to taste
Directions:
1. Fill the pan with just enough water to cover bottom. Bring to a
full boil over high heat. While water is heating, trim and discard
the stems and tough outer leaves of artichokes. Tuck slivers of
butter and slices of garlic into artichoke leaves.
2. When water is boiling, place steamer insert in pot and set arti-
chokes in steamer, stem-side down. Cover pot with lid and allow
artichokes to steam for approximately 20 minutes, until tender.
5010 NE 9th Ave
Portland, Or 97211
Phone: 503 284-2989
Stylist
Wanted
We specialize in a variety of cuts for men and
women, hot towel razor shaves, braiding, hair
extension, Shampoo, blow dryer and Platinum fade.
Call Today or Walk in !!!
C annon ’ s
r ib e xPress
5410 NE 33rd Ave,
Portland, Or
Call to Order:
503-288-3836
Grilled Halibut with Cilantro Garlic Butter
Ingredients:
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4 (6 ounce) fillets halibut
1 lime, cut into wedges
salt and pepper to taste
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 tablespoons butter
1 tablespoon olive oil
Directions:
1. Preheat a grill for high heat. Squeeze the juice from the lime wedges
over fish fillets, then season them with salt and pepper.
2. Grill fish fillets for about 5 minutes on each side, until browned and
fish can be flaked with a fork. Remove to a warm serving plate.
3. Heat the oil in a skillet over medium heat. Add the garlic; cook and
stir just until fragrant, about 2 minutes. Stir in the butter, remaining
lime juice and cilantro. Serve fish with the cilantro butter sauce.
Pasta with Scallops, Zucchini, and Tomatoes
Ingredients:
Directions:
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1. In a large pot with boiling salted water cook pasta until al
dente. Drain.
2. Meanwhile, in a large skillet heat oil, add garlic and cook
until tender. Add the zucchini, salt, red pepper flakes, dried
basil (if using) and saute for 10 minutes.
3. Add chopped tomatoes, bay scallops, and fresh basil (if
using) and simmer for 5 minutes, or until scallops are opaque.
4. Pour sauce over cooked pasta and serve with grated
Parmesan cheese.
1 pound dry fettuccine pasta
1/4 cup olive oil
3 cloves garlic, minced
2 zucchinis, diced
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 cup chopped fresh basil
4 roma (plum) tomatoes, chopped
1 pound bay scallops
2 tablespoons grated Parmesan cheese
Open (hours)
Sun-Thurs: 11a-8p
Fri-Sat:
11a- 9p
Cannon’s, tasty food and
friendly neighborhood atmosphere.