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Show “§“—- — — Oe APRIL BESZRUDA“ESC AP RPRTE & A Jose Pollo — Chicken and in chipotle sauce. $9.95 bell pepper Nacho Mamas Lunch sauteed pecans and served nightly Delicious Pineapple Black Bean Salad Open Pecan Chicken — Boneless chicken breast crushed served Monday-Friday Dinner Mama’s Spicy Veggies — A medley of fresh vegetables blended in our special chipotle sauce. $9.95 topped with salsa. $9.95 TP ovr EAZRUDES Try One of /Miama’s Specials q 1996 By Virginia Rainey 11:30 a.m. to pineapple 10:00 should Wie: it comes to the quest for fresh fruit in early spring, some 1821 Sidewinder Drive in Prospector 645-8226 FINALLY - A FRESH \S4 . RESTAURANT of the best choices are fruits of tropics. Pineapple, for example. the This juicy, fragrant item is available all year, but often it languishes in the market, unappreciated, because it intimidates some people. And that’s too bad, because with a little bit of information anyone can learn how to select a good pineapple in the market, cut it up at home in about 3 minutes, and then enjoy it in a simple fruit salad, or in the following recipe for a low-fat Pineapple Black Bean Salad About Fresh Pineapple Ideally, pineapple is harvested at the peak of ripeness, because once off its stalk, it cannot ripen further. There are no sugar reserves in the fruit, as there are in bananas. So, if it’s in the RESERVATIONS RECOMMENDED 649-3140 7 DAYS A WEEK ¢ 5:00-MIDNIGHT ¢ OYSTER BAR & RESTAURANT 350 MAIN ¢ PARK CITY, UTAH store, it’s ready to eat, and the sooner the better — anytime within two weeks of harvest. Note that with the pineapple, color is not an indication of ripeness. Ripe pineapple may vary in color from green to green-gold, to fully gold. To select a good pineapple in the market, sniff the base of the fruit. It a Earth Day Celebration In Park City have a fresh, its prime. It should be firm and healthy looking. Contrary to old wives’ tales, pulling the leaves out won't tell you anything about ripeness. Don't take a fresh pineapple home and put in on the counter or in a fruit bowl, thinking it will ripen as it sits there looking beautiful. It won't. It will ferment, deteriorate, and otherwise slip downhill in quality. Your best bet is to store it in the refrigerator — cut up and in an airtight container, or to eat it right away. If you can’t cut it up immediate- ly, wrap the base of the fruit tight in plastic wrap and put the whole thing in the refrigerator. The easiest way to cut: grab the crown of the fruit in one ee 1/2 pineapple, cut in half lengthwise and removed from shell 1 can (15 oz.) black beans, Following the race, a silent auction will be held on environmentally sensitive goods, donated from companies around the country. Winners will be selected from T-shirt and poster contest for tests. best environmenThes-+ Barth. tal design. Day celebration Environmental is scheduled to games will be begin at 10 a.m. available for chilon Saturday, dren. April 20, at the 7 Over 30 enviPark City Racquet Club, 1200 East ronmental organizations and busiLittle Kate Road. nesses will have booths providing A 6 K Globe Trot (you can information from A-to-Z. walk, blade or ride) will begin at 10 All this and food as well as live a.m. Entrants receive a T-shirt. music until 3 p.m. @ hand and hold the base in the other. Twist hands in Opposite directions and the crown will come right off. Then slice the fruit in half lengthwise, then each half lengthwise. with a long, sharp knife, simply remove the quartered fruit from the shell. The core is edible, but slice it off if you prefer. Slice the peeled wedges of the pineapple into chunks and eat plain, dip in yogurt or melted chocolate, or add to a healthy winter fruit salad with apples, raisins and bananas. @ rinsed and drained 3 cups cooked brown or white rice 1 chopped red bell pepper The 26th anniversary of Earth Day will be celebrated by Recycle Utah (formerly the Park City R ce y caleimeg Association) with a list of free activities from a fun run, live music and con- pineapple-y aroma. If it smells fermented, it is past p.m. 1/2 cup sliced celery 1/2 cup chopped green onions 2 tablespoons white wine vinegar 2 tablespoons olive oil 2 tablespoons Dijon-style mustard 1/4 teaspoon salt e fresh ground black pepper Cut pineapple into chunks Combine pineapple chunks, beans, rice, bell pepper, celery and onion in large bowl Whisk together in vinegar, oil, mustard, salt and pepper to taste in small bowl Spoon dressing over salad, toss lightly to coat |
