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Lewes, Delaware
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November 30, 2012     Cape Gazette
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November 30, 2012

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Cape Gazette FOOD & DRINK FRIDAY, NOVEMBER30 - MONDAY, DECEMBER3, 2012 85 GIANT FOOD DONATES 1K TURKEYS TO FOOD BANK GIANT FOOD DISTRICT DIRECTOR Mike Long (second from front right) delivered 1,000 turkeys to the Food Bank of Delaware Nov. 12. Patricia Beebe (third from front right), president and CEO of the Food Bank of Delaware, and the Food Bank of Delaware team accepted the donation from Giant Food, which marked one of five to Feeding America food banks across the Mid-Atlantic Region. The S,OO0 turkeys helped provide Thanksgiving meals to thousands in Virginia, Maryland, Washington, D.C. and Delaware. Giant Food LLC, headquartered in Landover, Md., operates 170 supermarkets in Virginia, Maryland, Delaware, and the District of Columbia, and employs approximately 22,000 associates. For more information on Giant, go to SUBMITTED PHOTO Kale Heat the oil in a large saucepan and saut6 the onion Continued from page 84 until softened over medium heat. Add the carrot and cook tear the leaves into bite-size for about 3 minutes. Stir in the pieces. Spread the olive oil on a garlic and spices; cook for about piece of waxed paper. Toss the 2 minutes. leaves onto the oil to lightly coat Add the chickpeas and stir to them. Places the leaves in a sin- coat with spice mixture. Pour in gle layer on the prepared baking the broth and bring to a boil. Re- sheet and sprinkle with salt, to duce heat to low and simmer for taste. Bake until crisp, but not 20 minutes. Clean and trim the browned, about 20 minutes,kale, removing the tough center Kale & Chickpea Soup ribs and chopping the leaves. 1 t olive oil Add chopped kale to the soup I chopped onion and cook until tender, about 10 2 diced carrots minutes.Adjust seasonings and 4 minced garlic cloves serve. 1/2 t paprika Kale & Cannellini Bean Soup 1 t cumin 1 t olive oil 1/4 t chili powder 1 diced onion 1/8 t cayenne 4 minced garlic cloves 1/4 t allspice 4 seeded, diced tomatoes 1/2 t ginger 215-oz cans cannellini beans 3 crushed saffron threads 3 C chopped kale 2 bay leaves 1 t basil 1 broken cinnamon stick 1 t oregano 215-oz cans chickpeas, drained 1 t tarragon 8 C vegetable broth 2 t parsley 1 bunch kale 1 piece Parmesan cheese rind 2013 CSA COMMUNITY SUPPORTED AGRICULTURE PROGRAM A fun and unique way to eat local • 18 week program: May-September • Weekly box of the freshest, Sustainably grown fruits and vegetables • It's like unwrapping a gift each week • Enjoy the benefits of eating seasonally Sign-up is easy online at $32 per week New this year! Add-on weekly... • Free-range ground turkey • Grass fed ground beef • Free-range eggs • Local breads Convenient Pick-up Locations Dewey Beach • Lewes • Milford Camden-Wyoming. Smyrna salt & pepper, to taste Heat olive oil in a large saucepan over medium heat. Saut6 the onion until starting to brown. Stir in the garlic and cook un- til fragrant, about a minute. Add tomatoes, undrained beans, kale, basil, oregano, tarragon and parsley. Stir to combine and toss in cheese rind. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes. Remove the for Those Special People In Your Life A gourmet dinner and luxurious couple's massage cheese rind and use an immer- sion blender to puree the soup until creamy. Adiust seasonings and serve garnished with grated Parmesan cheese. Send comments, questions or recipe ideas to Contact Chef Kris ,,] at 302.228.6125 or ;] www.dinnerNmassage.eomI Sirlae's is a exciting and unique dining experience! Start with fresh, seasonal salads and sides followed by all the fire roasted meats you care to eat! Place the green card up and our servers will keep the delicious meats coming, put the red side up when you need to catch your breath. Enjoy! 00 : Full Mt • in Sirlae's Copacabana starting at 11 • featuring many specials including : Chicken & Shrimp Stroganoff • Succulent creamy tomato sauce with • garlic & herbs $4 • Brazilian X-tudo • Bacon, rib eye, ham, mozzarella, fried • egg, fries, corn & tomato on a warm • ciabatta with garlic sauce $9 Join us for a Unique New Year's Eve! Three seatings ~ Early seatings at 4 & 6pm • Late seating at 8pm Our 8pro seating features our full Churrascaria experience plus music, party favors and a champagne toast at midnight. ()PEN 7 i)AYS • I,UNCll FR()M l lAM, I)INNER FR()M 5PM 38069 Town Center, Millville (in the (;iant Shopping Center) Sirlae's Churrascaria is family ou'ned and operated