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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
