The Millstone Times April 2019

FOOD & DINING

Make Your Easter Brunch & Dinner Reservations Today

Wine Down WEDNESDAYS *With purchase of entree. Not valid with any other promotion or with Happy Hour. 1/2 PRICE Bottles ofWine* Ten Dollar Tuesdays $ 10 BOTTLES OF OUR CALIFORNIA HOUSE WINE Reservations Required

618 Park Ave. Freehold , NJ 07728 732-577-0001 RESERVATIONS RECOMMEND

www.618nj.com

Owner/Chef - Christopher Dutka

Cottage-Cheese Tzatziki Kickstart mornings with this low carb, Keto breakfast recipe to help you burn fat throughout the day. Ingredients • 1 pound low-fat, small-curd cottage cheese (about 1 3/4 cups) • 1 Kirby cucumber, shredded, excess moisture squeezed out • 2 tablespoons extra-virgin olive oil • 1 tablespoon white wine vinegar • 1 clove garlic, finely grated • 1/2 teaspoon dried mint, rubbed with your fingers to crumble • Kosher salt and freshly ground black pepper Instructions 1. Combine the cottage cheese, cucumber, 1 tablespoon of the oil, vinegar, garlic, mint, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Cover and refrigerate for at least 30 minutes to let the flavors meld. (The tzatziki can be made to this point and refrigerated overnight.) 2. Divide the tzatziki evenly among 4 bowls. Dividing evenly, arrange the pita chips, tomatoes, stuffed grape leaves and olives around the tzatziki. Whisk together the remaining 1 tablespoon olive oil with the lemon juice, a pinch of salt and a few grinds of pepper, and drizzle all over the tzatziki and accompaniments. Garnish with dill. • 1 cup pita chips (about 10 chips) • 1/2 cup grape tomatoes, halved • 4 vegetarian stuffed grape leaves, cut in half on the bias • 12 pitted kalamata olives • Juice of 1/2 lemon • 1/4 cup lightly packed fresh dill fronds

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