The Millstone Times May 2019

FOOD & DINING

THURSDAY MAY 30 TH DECOY BY DUCKHORN FOUR COURSE Food & Wine Pairing Dinner

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

7:00PM Call for details.

“ INGENIOUS BUBBLE WIZARDRY. ” -THE NEW YORKER

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

Telecharge.com or 212.239.6200 For groups or birthdays call 866.642.9849 New World Stages 340 W. 50th St. GazillionBubbleShow.com

www.618nj.com

Owner/Chef - Christopher Dutka

Broccoli &Cilantro Vinaigrette

Ingredients: •

1/2 cup almond butter 1 1/2 tablespoon lemon juice 1 tablespoon chopped fresh ginger 2 cloves garlic, roughly chopped 2 tablespoons chopped pitted dates, raisins or prunes 1/2 small serrano pepper (optional), finely chopped 2 heads broccoli, cut into florets and lightly steamed 1/3 cup chopped fresh cilantro, plus more for garnish 1/2 teaspoon fine sea salt

• • • • • • • • •

1 1/2 cup mung bean sprouts

Method: In a blender or food processor, purée almond butter, lemon juice, dates, gin- ger, garlic, salt, pepper and 1/3 cup water until smooth. Transfer dressing to a large bowl, add broccoli and cilantro and toss well. Cover and marinate for up to 1 hour. Arrange bean sprouts on a large platter, top with broccoli, garnish with cilantro and serve.

Nutritional Info Per Serving: 150 calories (90 from fat), 10g total fat, 0.5g saturated fat, 180mg sodium, 10gcarbohydrates, (3 g dietary fiber, 5g sug- ar), 6g protein.

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