SIUSLAW NEWS ❚ WEDNESDAY, APRIL 26, 2017
9 A
Give boring lunches a big boost
Lunch might not be the most exciting meal of the day, and
conventional wisdom might not suggest it’s the most important
meal. But that does not mean lunch has to be boring.
For those who tend to lean on sandwiches for their midday
meals, straying from the sandwich norm can provide some
variety and fl avor. Th e following recipe for “Warm Tandoori
Chicken Wraps” from Vicki Liley’s “Asian Wraps & Rolls”
(Periplus) can make for a unique lunch for the whole family or
even serve as an easily prepared dinner.
WARM TANDOORI CHICKEN WRAPS
Makes 6 wraps
1⁄3
2
cup plain tandoori paste
tablespoons plus 1⁄2 cup plain yogurt
Grated zest and juice of 1 lemon
12
chicken tenderloin fi llets or 3 skinless, boneless chicken
breast fi llets
2
carrots, peeled
1
English (hothouse) cucumber, halved and seeded
6
pieces naan
1
clove garlic, fi nely chopped
Leaves from 6 fresh mint sprigs, plus 2 tablespoons
fi nely chopped fresh mint
Try one of our mouthwatering
Salads or Sandwiches
“A great treat
before or after
Golf!!”
Open Daily for
Lunch menu offered from 11-6pm
Homemade Soup Daily
Beer, Wine, Cocktails
Enjoy great food
Daily
Happy
Hour
3-6pm
The Grill Restaurant & Lounge
at Sandpines
1201 35th Street at Kingwood, Florence
Highway 101 & 35 St.
541-997-4623
A LL NEW DINNER SPECIAL!
2 Entrees FOR $20.00
In a small bowl, combine tandoori paste, 2 tablespoons yogurt,
lemon zest, and lemon juice. Put chicken in a baking dish. Pour
tandoori mixture over and stir until chicken is coated. Cover
and refrigerate for 2 hours.
Light a fi re in a charcoal grill or heat a grill pan. Brush grill
or pan lightly with oil. Cook chicken for 4 to 5 minutes on
each side, or until juices run clear when pierced with a skewer.
Transfer to a cutting board and let rest for 5 minutes. Cut each
tenderloin into 2 long strips (if using chicken breast fi llets, slice
each fi llet into 4 long strips).
Using a vegetable peeler, cut carrot and cucumber into thin
ribbons. To heat naan, follow instructions on packet. In a small
bowl, stir 1⁄2 cup yogurt, garlic and chopped mint together.
Place naan on a work
surface. Divide chicken,
and good times.
cucumber, carrot, and
mint leaves among naan.
Drizzle with yogurt
mixture. Wrap the naan
around fi lling and serve
immediately.
Wine | Beer | Martinis | Small Plates | Seafood | Dessert
1297 Bay Street Florence • 541-997-1133
www.bridgewaterfi shhouse.com
Where good friends &
great food come together!
Surfside Restaurant
Call: 541-997-8263
FRESH STEAMED
YAQUINA BAY OYSTERS
CHICKEN BREAST: Boneless, Skinless Breast of Chicken
ON SHRIMP
THE SKEWERS:
HALF 2 Grilled
SHELL
$12.95
Shrimp Skewers
SALMON: Grilled, Poached, or Blackened
Wednesday dinner special:
10 oz. Prime Rib and Salad,
with your choice of
Pasta or Potatoes!
Breakfast and Lunch Menus
Monday - Friday
®
~ FEATURED LOW-CARB SELECTIONS ~
Sunday - Thursday 4pm-6pm
AND Don’t forget our
2 FOR $16.00
Mo’s
Mo’s
Hi, Welcome Restaurant
to
All of the above are served with
for dessert...
Green Beans or Mixed and
Steamed
Veggies and a Shrimp Dinner Salad
P EANUT B UTTER OR S NICKER P IE FOR $5.95
NEW ITEMS
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
Every Month Mo’s has brought in special “Motivation for Kids”
BBQ PORK RIBS: Baby Back Pork Ribs with
tables which raise money for local charities that are devoted to
helping the wellbeing
of local
children.
month
James
Gang
BBQ This
Sauce
C.R.O.W is the local charity being honored.
the
BLACKENED SALMON CEASAR SALAD
Mo’s Old
Town, Florence • Daily 11 am - 8 pm
®
Mo’s
Town,
Florence
• Daily
11 am - 8 pm
Serving Old
Bowls
of comfort
for Over
50 Years
Serving Bowls of comfort for Over 50 Years • 541-997-2185