Issue link: http://www.epageflip.net/i/288630
Frank rebelo - enterprise-record a quiche, of prosciutto, leek and swiss cheese is served with fruit tuesday at sweet cottage in chico. By Angel Huracha Correspondent Like a soup on a rainy day, a pie brings comforting memories to the soul. Pie is a cultural phenom - enon and has long been as- sociated with Americana, like apple pie on the Fourth of July or pumpkin pie on Thanksgiving. It's the pas - try of wonders. Chico locals might be fa- miliar with Sweet Cottage. If you have found yourself lined up for a taste of hot- out-of-the-oven fresh pies on Saturday mornings at the farmers market next to an adorable cottage-like food truck, then you are in the know. Now an actual location downtown at 220 Broad - way, Cottage's world take- over has commenced one quiche or pie slice at a time. Due to the fact that she resides 500 miles away, my mother is no longer the boss of me. At least that's what I believed when I de - cided to have pie for lunch. How happy would you have been if your mother said you could eat pie for lunch? Probably ecstatic. The pies at Sweet Cot - tage are handmade with the use of organic flour and organic unrefined sugar. The choices range from classic options like Dutch apple and old-fashioned chocolate fudge to more ad - venturous choices like a marionberry or strawberry rhubarb. By using seasoned fruits that are locally grown, they encourage customers with new-dimension offerings that brighten up this town's already thriving culinary scene. With walls colored in half canary yellow and half caramel red, the shop pro - vides a cozy and relaxed ambiance. The room filled with rustic wooden ta- bles offers an enticing view of the variety of goods for sale. Items include fresh salads, homemade jams and organic teas. After reading the menu, I chose a slice of the chicken apple sausage quiche ($4). I have a spe - cial relationship with sau- sage. The sweeter the bet- ter. The tasty concoctions highlighted the sausage and cheese that are tucked inside and over the delicate and savory crust. However, choosing a slice of pie proved to be the most difficult decision. The struggle was real and at that precise moment I felt just as torn as Meryl Streep did in "Sophie's Choice." Debating back and forth with the variety of pies, I fi - nally settled on a piece of chocolate and peanut but- ter pie ($3.75) I'm a fan of peanut but- ter so it was impossible not to be satisfied with the pie of my choice. It's warm, flaky crust and delectable gooey chocolate and pea - nut butter fillings were enough to make my stom- ach growl. This is a pie for peanut butter and chocolate lovers. The rooftop of my mouth was fully loaded with it and it can be overwhelming. If you aren't a die-hard fan of either of those ingredients, please chose another op - tion. It's incredibly rich but worth the toothache. The place prides itself on creating everything from scratch. If you ever find yourself with a sweet tooth and craving dessert for lunch, stop by and grab a slice. Angel Huracha is a Chico State University student. Each week he's asked to find a meal that costs no more than $8 (one hour at mini - mum wage) and then write about it. Don't tell Mom Pie for lunch is wonderful, if you can get away with it StArving Student Location: 220 broadway, chico Hours: 10 a.m.-6 p.m. tuesday-saturday Telephone: 513-2044 Sweet Cottage Joe Yonan The Washington Post If collard greens are the new kale (a debatable assertion, as I wrote re- cently), then why can't kale be the new collards? That's what struck me when I saw a recipe for a Southern- style pairing of the trend - ier greens with black-eyed peas and grits. The idea, in Robin Robertson's new "More Quick-Fix Vegan," makes perfect sense: Any hearty leaves can find a home in this set of flavors, which are good any time of year but especially appeal - ing as we head into spring. The truth is, the trio of greens, beans and grains is as natural in the kitchen as the Three Sisters (corn, squash and beans) are in the garden. And I so often have beans and grains al - ready cooked and in my freezer or fridge that all it takes to put together a well- rounded meal is to quickly stir-fry those greens. For Robertson's recipe, I made the whole shebang from scratch. It seemed particularly suited to mix - ing and matching: As well as they work in this com- bination, those grits could be swapped out for barley or farro or couscous; the black-eyed peas could be replaced by limas or chick - peas or pintos; and the kale could morph into collards — or mustard greens or Swiss chard. The key is to think about just how many varieties of grains, beans and greens there are in the world, to bring them into your kitchen and to start experi - menting. This recipe makes 4 servings. KaLe wiTH BLacK-eyed Peas and GriTs ingredients 3 cups water 1/2 teaspoon fine sea salt, plus more as needed 1 1/2 teaspoons smoked spanish paprika (pimenton) 1 cup regular grits (do not use quick-cooking or instant) 1/2 teaspoon freshly ground black pepper, plus more as needed 1 tablespoon extra-virgin olive oil 1 medium onion, chopped 2 cloves garlic, finely chopped leaves from 8 ounces kale, thinly sliced 1/2 cup homemade or no- salt-added vegetable broth 1 1/2 cups cooked or canned black-eyed peas, drained and rinsed combine the water, salt and 1 teaspoon of the smoked paprika in a medi- um saucepan over medium- high heat, and bring to a boil. Gradually whisk in the grits; reduce the heat to medium-low so the mixture is gently bubbling. cook, stirring occasionally, until the grits have the consis- tency of creamy oatmeal, about 20 minutes. add the pepper, taste, and add salt if needed. cover and keep warm. pour the oil into a large skillet over medium heat. once the oil shimmers, add the onion and garlic; cover and cook until so, 5 min- utes. add the kale, broth, the remaining 1/2 teaspoon smoked paprika and a little salt plus pepper to taste. cook just until the kale wilts, then stir in the black- eyed peas; cook until the kale is tender and the peas are hot, 10 minutes. taste and adjust the seasonings. divide the grits among shallow bowls, then top with the kale mixture. Per serving: 270 calo- ries, 7 g protein, 53 g car- bohydrates, 5 g fat, 1 g sat- urated fat, 0 mg cholesterol, 290 mg sodium, 7 g dietary fiber, 4 g sugar. greenS Kale gets some Southern exposure Recipe can be swapped out with barley, farro or couscous with options for the greens, too deb lindsey — the WashinGton post kale pairs with black-eyed peas and smoky grits. I-5 at Liberal Avenue in Corning | 530 528-4600 | www.sevillanolinks.com ® A FULL DAY OF EVENTS! Discounted Green Fees with Lunch Included, Demo Clubs, Pro Shop Discounts, Prizes, and More! Saturday, April 5th • 10am - 3pm I-5 at Liberal Avenue in Corning | 530 528-4600 | www.sevillanolinks.com I-5 at Liberal Avenue in Corning | 530 528-4600 | www.sevillanolinks.com I-5 at Liberal Avenue in Corning | 530 528-4600 | www.sevillanolinks.com I-5 at Liberal Avenue in Corning | 530 528-4600 | www.sevillanolinks.com I-5 at Liberal Avenue in Corning | 530 528-4600 | www.sevillanolinks.com I-5 at Liberal Avenue in Corning | 530 528-4600 | www.sevillanolinks.com A FULL DAY OF EVENTS! A FULL DAY OF EVENTS! A FULL DAY OF EVENTS! A FULL DAY OF EVENTS! A FULL DAY OF EVENTS! A FULL DAY OF EVENTS! A FULL DAY OF EVENTS! A FULL DAY OF EVENTS! A FULL DAY OF EVENTS! A FULL DAY OF EVENTS! A FULL DAY OF EVENTS! A FULL DAY OF EVENTS! Pu�ing Clinic with Big Break NFL Winner Isaac Sanchez A FULL DAY OF EVENTS! A FULL DAY OF EVENTS! A FULL DAY OF EVENTS! A FULL DAY OF EVENTS! Pu�ing Clinic with Pu�ing Clinic with Pu�ing Clinic with Pu�ing Clinic with Big Break NFL Winner Big Break NFL Winner Isaac Sanchez Isaac Sanchez Pu�ing Clinic with Big Break NFL Winner Isaac Sanchez Visit us at: www.nuwaymarket.iga.com Meat Specials Produce Specials "Your Family Supermarket" We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY 384-1563 WE FEATURE BLACK CANYON ANGUS BEEF CUSTOM CUT MEATS AT NO EXTRA CHARGE NO CARDS REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS WE ACCEPT FOOD STAMPS Prices good April 2nd thru 8th, 2014 We Accept EBT 8049 Hwy 99E, Los Molinos, CA $ 6 99 lb. $ 7 99 lb. $ 1 79 lb. 99 ¢ lb. Grocery Specials $ 3 99 lb. $ 5 00 2 for Beef Rib Steaks Bone-In S&W Beans 15 - 15.5 oz. Select Varieties Capri Sun Juice Drinks 10 Count Pouches Select Varieties Nabisco Oreo Cookies 11.3 - 16 oz. Select Varieties Doritos & Ruffles Chips 10-11 oz Bags Select Varieties $ 2 99 Ea. $ 6 99 + crv San Luis Garlic Sourdough 24 oz Loaf Lipton Teas 12 Pack, .5 Liter Bottles Select Varieties $ 6 99 + crv $ 9 99 Bagged Fryers Fresh Foster Farms Fresh Pork Ribets Bone-In Beef Rump Roasts Boneless Raw Shrimp Skewers 31-40 Count Red Leaf, Green Leaf or Romaine Lettuce 89 ¢ Ea. 99 ¢ Lb. Whole Seedless Watermelon $ 4 99 Ea. Creamy Avocados California Grown Fancy Navel Oranges California Grown Fresh Cilantro California Grown Bunches 99 ¢ Kraft Shredded Cheese 7-8 oz Bags Select Varieties $ 2 99 $ 4 99 Pepsi 24 Pack, 12 oz cans Sierra Nevada 6 Pack Select Varieties $ 2 99 lb. Rainbo Steak Rolls 6 Count $ 1 19 Ea. 99 ¢ lb. + crv Ea. $ 6 00 2 for Ea. $ 4 00 2 for C&H Sugar 4 lb Yuban or Maxwell House Coffee 29-31 oz. Malt-O- Meal Cereals 12.5 - 6.5 oz Box Select Varieties Banquet Value Meals 4.75 - 10.25 oz Packages Select Varieties Kraft Mac & Cheese 7.25 oz. Box $ 1 99 $ 2 49 $ 2 49 $ 6 49 $ 1 99 99 ¢ Ea. for $ 10 10 for $ 5 3 Boneless Pork Loin Chops Center Cut for 88 ¢ 2 Fresh Italian or Grey Squash Gold Medal Flour 5 lb Wesson Cooking Oil 48 oz. Pillsbury Grands Biscuits 16.3 oz. Tubes Select Varieties Michelob Ultra 12 Pack Lofthouse Frosted Cookies 13.5 oz Package Select Varieties $ 2 99 $ 7 00 2 for Saigon Bistro NEW BUFFET Lunch Express American & International Food Lunch Buffet Wed-Sat 11 - 2:30 DINNER BUFFET Fri-Sat 5pm-8pm Biscuits & Gravy, Meatloaf, Salad Bar, Sushi, Gumbo, Cajun Shrimp, Sandwiches, Fruit Salad and more Wine & Beer - Catering available 723 Walnut St. Red Bluff • 528-9670 2 Bud's BBQ 22825 Antelope Blvd. Red Bluff We seat 40 people inside M-F 11am-6pm Sat. 11am-3pm Closed Sunday (530) 528-0799 CATER COMPANY MEETINGS BBQ PORK ★ BEEF ★ CHICKEN Fish Frenzy Fish Frenzy Friday s Friday s Every Friday in March & April 365 S. MAIN ST, RED BLUFF 527-2720 • www.lariatbowl.com Lariat Bowl Fish & Chips Fish Tacos Fried Fish Sandwich Tuna Fish Salad Tuna Fish Sandwich | FooD | redblUFFdailyneWs.coM Wednesday, april 2, 2014 4 B