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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Dec. 21, 2016)
8 A SIUSLAW NEWS ❚ WEDNESDAY, DECEMBER 21, 2016 A LL NEW DINNER SPECIAL! Simple meal tailor-made for busy families 2 Entrees FOR $20.00 Sunday - Thursday 4pm-6pm AND Don’t forget our 2 FOR $16.00 Breakfast and Lunch Menus Monday - Friday Surfside Restaurant Call: 541-997-8263 Where good friends & great food come together! Wednesday dinner special: 10 oz. Prime Rib and Salad, with your choice of Pasta or Potatoes! Great Food Happy Hour • Monday-Friday 3:00pm to 5:00pm Enjoy discount food and drink specials at the bar! 1285 Bay Street in Old Town Florence • (541) 902-8338 Handcrafted Sandwiches created to mouthwatering perfection! All of our fresh menu items are made to order, so exactly what you want is exactly what you get. Open Daily for Lunch menu offered from 11-6pm Happy Hour menu daily from 3-6pm Beer, Wine, Cocktails Daily Happy Hour 3-6pm The Grill & Lounge at Sandpines 1201 35th Street at Kingwood, Florence Highway 101 & 35 St. 541-997-4623 Celebrate New Year’s Eve Here Now accepting reservations New Year’s Eve Special Beef Oskar Beef tenderloins topped with pulled Dungeness crab. Drizzled with creamy Béarnaise sauce and ngerling potatoes, cherry tomatoes and asparagus. 1297 Bay Street FlorFODFt shhouse.com Many families strive to eat dinner together every night, but family schedules tend to be hectic. Still, simple reci- pes can make it that much easier to routinely sit down to family meals no matter how busy everyone’s lives become. While award-winning cookbook author Diana Henry admits she’s never eaten the following recipe for “Turk- ish Baked Eggplant with Chile, Feta and Mint” in Tur- key, she insists that lack of authenticity does nothing to aff ect the meal’s fl avor. Th is and many additional Henry recipes can be found in her cookbook, “Pure Simple Cooking: Eff ortless Meals Every Day” (Ten Speed Press). sliced 6 cloves garlic, thinly sliced 2 medium fresh red chiles, halved, seeded and thinly sliced Juice of 1⁄2 lemon 4 ounces feta cheese, crumbled 3⁄4 cup Greek-style yogurt 1 handful of fresh mint leaves, torn Extra virgin olive oil 1. Preheat the oven to 400 F. Halve the eggplants lengthwise and then score a diamond pattern into the fl esh of each half on the cut surface, being care- ful not to cut all the way through. Pour about 10 Turkish Baked Eggplant tablespoons of olive oil over them and season with with Chile, Feta and Mint salt and pepper. Turn them over to make sure they Serves 4 as a starter or side are well coated. Roast for 40 to 45 minutes. dish 2. While the eggplants are cooking, sauté the onions in 1⁄4 cup olive oil until soft and golden. Add the gar- 4 eggplants lic and chiles and cook for another 2 minutes, until they are soft as well. Olive oil 3. When the eggplants are tender, put them on a serv- Salt and pepper ing plate, cut-side up, and squeeze lemon juice 2 onions, thinly over them. Gently press the cooked fl esh down to ® make a bit of room for the onions. Fill the eggplant cavities with the onion and ~ FEATURED LOW-CARB SELECTIONS ~ GRILLED OR Poached, BLACKENED sprinkle the feta on top. SALMON: Grilled, or Blackened CHICKEN BREAST: Boneless, Skinless Breast of Chicken 4. Daub the yogurt over FISH TACOS $12.95 SHRIMP SKEWERS: 2 Grilled Shrimp Skewers the eggplants and throw All of the above are served with on the mint leaves. Drizzle and for Veggies dessert... Green Beans or Mixed Steamed and a Shrimp Dinner Salad extra virgin olive oil over SNICKER OR PEANUT BUTTER PIE FOR $5.95 NEW ITEMS the top before serving. Every Month Mo's has brought in special "Motivation for Kids" BBQ PORK RIBS: Baby Back Pork Ribs with the tables which raise money for local charities that are devoted to You can serve this warm helping the wellbeing of local children. month James Gang BBQ This Sauce Siuslaw STEAM Camp is the local charity being honored. or at room temperature. BLACKENED SALMON CEASAR SALAD Mo’s Old Town, Florence • Daily 11 am - 8 pm PC16C647 Mo’s Town, Florence • Daily 11 am - 8 pm Serving Old Bowls of comfort for Over 50 Years Hi, Welcome Restaurant to Mo’s ® Serving Bowls of comfort for Over 50 Years • 541-997-2185
