Newspaper Archive of
The Julian News
Julian , California
July 18, 2012     The Julian News
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July 18, 2012

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6 The Julian News I • • July 18, 2012 luixan and Back Country Dining 8 Winery Guide lullan ,- Julian , Julian  ik l'_: Im ii Homemade Annie Pies --.--,-. / II w ,m,,,+ll  Phone " rr :+:o _._.. _a_nta__Laoet: .  . ,1  Open ':q • Hw , ° LoAf r ,'LE  °" ""'[i--i'tl (061' qeJ"le .  'P,,. I     ', 78-:| " "€" + + "+-" Eat • ': : L" ltg, '(."   ILIII-'VIi  EIT_AKS.SEAFOODoPRIMER1B.FULL l eat in orrake Out on,.+..+.o+ +,o+,+,+; il o._ee _9'te, ", +- + lllMliJl • . Am le Par " aateway To All of The Back Country --°"'y.(3 "/.i...==., ,.. r.{  .;.... p......;.,,., ... . Lunch and D,nner - I _.Arp!€ i king tornero,,, I ;.. v .J ,... il ;.  ..u....+. • aatttt.a L.U. latiOP:jr,+Jng 765-0173 22241 RV. ,railer'Motorcycle . . 2zl:l'6-rMa'.+5+?l;uha"-?l 122 Mat,, Street 765 Mid-Week Dinner S,ecials I rV_oT;slePJ lease .Call "+Hi/.H/lCh Sp,c/+l$ I Julian  I 760 765 3495 Daily Oinner Specials I 7 i65 8;8i0 Vi?Maerlc:r d 2Coleman Creek Center - Julian Blocks South of Main on Washington) Accepted Julian and Santa Ysabei it is BBQ Time Everything You Need to Spzce it, Sauce it, Serve it! • Special Orders • Dine In OPEN 8 to 5 - 7 Days A Week Comer of Fourth & Washgton • Julian i_i+i_i i i Julian 866 765 0832 Free  " 2124 5hirdStreet qursda thru Mondatl" 10:30 to 4"00 . • • , CLOSED Tuesday andWednesday Julian Two locations to serve you:' I I ma.oe ! eieker fltiea ztek I Julian Santa Ysabel [ I I thick.e" I • Liver ci 0ni0rtz I I I ;i eiesL.., : I0az ]eef .e,'@ I 2225 Main Street 21976Hwy. 79 Ii ij....).Trkeytiaerh I (760) 7652449 (760) 765-24001 i ''- irloin seak I k,. w  L279.2 Wazhiago reet 760 765 2265J Wynola ENTERTAINMENT - EVERY Friday & Saturday 6,9 • Wed & Thurs Mexican Specialties in evening • Wed & Thurs -Authentic Margaritas • Every Sat & Sun BBQ/Grill Specials Casual, Relaxed Family Friendly PlZZ MORE THAN JUST GREAT PIZZA! SUMMER HOURS Open Daily llam Until 9:00pm (760) 765-1004 3 miles west of Julian on Hwy. 78/79 Dine Inside, Outside Take Out k Conference Facilities Your Location Here Fresh, Seasonal, Outstanding Table Cuisine ot Drink • Good Food  Ix>okincj for ometlaint/• unique.'? Thee i hope!, Coz9 Surrounding Wynola Happy ltour Appetizer, Burger and ] Drink Specials Man -Fri 2:3@m - 5pro | ! Man days: Spaghetti/Pasta Specials [ and Live Music with Coko Brown - s5.99 I : BYOW- No corkage fee Wednesdaj: Even More Happy Hour Specials Including several appetizers 2pro - 7pro : Senior Lunch Specials llam - 3:30pro : Seafood Specials 5pro - 9pro Steaks # Seafood Specialty # Desserts Saturdays: Piano with Emily Carter 6pm - 9pm Best Back Country Burgers * Children's Menu Sundays: All New Breakfast 8am - llam Enclosed Patio Dining * Fireside Dining Classical Guitar with Gen lan 4pro- 8pm Wine, Champage, and Beer Bar Private Banquet, Room and Meeting Space 7 6 0.7 6 5.15 8 7 OPEN EVERYDAYAT llAM 4354 Highway 78 Between Santa YsabelandJulian k Sundays at 8aM _ lulian and Wynola 1 1. INVENTIONS:-Who invented Lincoln Logs building blocks in 19167 2. SCIENCE: What is the symbol for the chemical element tungsten? 3. MOVIES: How many yon Trapp children were represented in "The Sound of Music"? 4. COMICS: Wlaich comic strip features a character named Jon Arbuckle? 5. MEDICAL: What is the rnofe commorbublepage 14 Mixed Green Madness rye been losing my mind (and spending way too much money) at the Farmer's Market. The vast array of beautiful fruits and vegetables overwhelms me every time. Last week, the bundles of Rainbow Swiss chard with its colorful stems and fan-like leaves were too tempting to resist. The watermelon radishes, which look like a rose-colored pinwheels inside, also captured my attention. I originally planned to cook the Swiss Chard with some smoke-roasted tomatoes and add the radishes to my coleslaw recipe. When it was time to prepare the greens, I decided to add a few cups of the leftover coleslaw vegetables (wi{hout any dressing on them) into the pot, too. It's wonderful! You also can add in kale or spinach, with or instead of the cabbage, if that's what you have on hand. Mixing fresh and frozen greens also works beautifully in this versatile recipe. I Iove adding oil-packed, sun-dried or smoke-roasted tomatoes to finish the greens, but a drizzle of olive oil and a sprinkle of lemon peel also is tasty. MIXED GREENS WITH GARLIC AND LEMON 1 tablespoon olive oil 2 large bunches Swiss chard (about 2 pounds total), cleaned, stemmed and chopped, stems reserved (see Tip below) 1 large yellow onion, thinly sliced 1 large carrot, chopped 2 cloves garlic, minced 1/2 teaspoon red pepper flakes 1/2 cup reduced-sodium chicken broth or water 1 teaspoon reduced-sodium soy sauce 1 small head green cabbagel finely shredded 2 small watermelon radishes, chopped (optional) 1 teaspoon finely grated lemon zest 1 teaspoon fresh lemon juice 1 tablespoon seasoned rice wine vinegar 1150 Julian (2 miles North of Julian on FarmeRoad) i 765 20721 www.menghiniwi-y.con 1 teaspoon freshly ground black pepper 3 tablespoons chopped, sun-dried or smoke-roasted tomatoes and the oil 1. In a large nonstick skillet or Dutch oven, heat the oil over medium heat. Add the Swiss chard stems, onion and carrot, and cook until the onion is translucent and the stems soften, about 5 minutes. Add the garlic and red pepper flakes and stir until garlic is fragrant, about 1 minute. Add the broth or water and soy sauce, stirring to combine. Increase heat to high and bring sauce to a boil. 2. Decrease the heat to medium- low, add the Swiss chard, cabbage and radishes, if desired, and toss to mix. Cover and cook for 7 to 10 minutes, until greens are tender. Stir in lemon zest, lemon juice, vinegar and black pepper. Remove from heat and serve with sun-dried or smoke- roasted tomatoes and a drizzle of the continued on page 14