30 - Wednesday, July 31, 1991 - North Shore News

izzling August weather calls fora
great picnic! Pull out vour wicker
hamper. and fill to the brim with
our pieni¢ ideas. Stop at
KEN’S, WATERFRONT or
DELICIOUS PRODUCE icv tresh veeuies
tor the pasta salad. Ger vour pasta tor the
salad, and che sandwich fillings over at
DUSO'S. And THE SIMMERING POT
has a great chilled gacpacho “to go" this
month, as well as crunchy crourons for
garnish. Don't forget a borrle of their dressing for

the pasta salad! TINO'S BAKERY has crisp

August 4th August -
RULE BRITANNIA MUSICAL PUN
Jig-along at the Market this Sunday! Laugh It Up thi:

baguettes and the focaccio for our sandwich, and A British celebration honouring the Sing and laugh along w
“Queen (Carolyn Sadowska), and ditties of four local stor

terrific cookies and treats for dessert. A quick stop at . .
NORTH SHORE WINE CELLAR fora : the tolk cum rock sounds of madcap yame she
i 2 ‘ Gre Wine
chilled hoerle of white wine — and : ane 3 The Stoaters. Bunny Wins
you're all set! Happy Summer!

PASTA SALAD WITH
SUMMER VEGETABLES
Thinly slice 1/2 pound fresh
asparagus, 2 zucchini, | each
red, yellow, and orange bell
pepper. Bring 8 quarts
water toa boil with |

August 25th

HOT AND SAUCY

Tbl. each salt and Fresh Drumsticks
olive oil. Add the ; fee ; ; This Sunday!
vegetables, and ; 7 AT: : A coup for the Quay!

cook uncovered : a % Don't miss the world famous

2-3 minutes. _ ee | ope gm music of the Guatemalan

Lift vege- : ey. : > = group, Kin-lalat, and

ign the playful escapades
: of Ambrose the

rinse with
cold water, Gardener's
zany

and drain. aa ne ey . ;
When water has a aS " . magical
resumed boiling, add : sig Bema tricks.
400 grams fresh radiatore
or tortellini pasta (from
DUSO’S) and cook until al
dente, abour 8-10 minutes. Drain
and rinse with cold water. Toss
together the cooled pasta, vegetables, 6 —<)
sliced gieen onions, and 75 grams pine nuts. ——-

Add enough prepared dressing (SIMMERING
POT’S Creamy Pesto OR Sundried Tomato Basil >

tables out,

Dressings are great!) to coat generously. Salt and pepper to taste. Chill until
ready to serve, up to 24 hours. Serves 4.

MEDITERRANEAN FOCACCIO SANDWICH CO
Slice along focaccio baguette (ftom TINO’S BAKERY) in half lengthwise.
Spread 150 grams soft ricotta cheese on bottom half. Add a layer of 150 grams
sundried tomatoes in olive oil. Top with a layer of 250 grams grilled eggplant slices.
Place another thin layer of 150 grams Genoa-type salami. Lay fresh basil leaves on
top (60 grams), and spread 125 grams fresh Basil Pesto sauce (from DUSO’S) over cut-
side of top of loaf. Close sandwich loaf, and press to seal. Secure sandwich with long
wooden picks, and wrap in waxed paper. Twist ends to seal, and chill up to 4 hours. Before
serving, slice sandwich crosswise with a serrated knife into 4 servings. Buon Gusto!

~~

Summer meals mean fresh ... fast ...
no fuss ... cool ... colourful... and
(most of all) delicious! Some great
ideas for August meals to get you
thinking Fresh ...

@ Zowie ... Maui Ribs for the grill!
Pick up a slab or two of these
delectable marinated ribs from BOB
THE BUTCHER. Pop onta a hot
erill, cuck in the napkins, invite the
gang over, and go for it!

@ Local fresh corn will be at peak

this month. A summertime treat fike

no other. Try a zesty Garlic Herb
Butter to slather over hot corn. Add
some crushed garlic, minced fresh

herbs, and cracked black pepper to
softened butter. Great for garlic

bread too (TINO’S has fabulous

baguettes)!

@ Fresh Basil Pesto reams up
perfectly with local Field Tomatoes
this month. Alternate slices of
Bocconcini (fresh moz: srella) to
sliced ripe tomatoes. Top with a
spoontul of pesto, scatter with
toasted pine nuts — and you have a
vreat Insalata Caprese! Everything

you need is over ar DUSO’S,

@ Cooling fresh fruit salads are
ideal chis month, and what a bounty
to choose from! Fresh berries,

melons, peaches, apricots galore. A
tertitic lo-fat dressing for fruits is to
combine some plain yogurt with a
spoonful of chutney and a squeeze of
fresh lime juice. You'll find fresh
Papaya, Mango, Banana, Lemon,
and Apricot-Ginger Chutneys over

at THE SIMMERING POT.

@ Slip some marinated Sundried
Tomatoes (at DUSO'S) under the
skin of chicken breasts. Grill over
hot coals until golden brown and
crisp. Serve with pesto asa side-
sauce. A simple summer winner!