November 17-December 7, 2021 EAT & DRINK
F RO M T H E S E AS O N E D SAG E
Escarole and Beans S TO RY & P H OTO S BY P R I YA H UT N E R
EST. 1982
A u t h ent ic M ex ic an made from scratch daily
Kings Beach
Indoor & Patio Dining 12:00pm-8:00pm
Full Bar
CLOSED ON MONDAYS
(530) 546-4539 - 8345 North Lake Blvd. - Across from the State Beach in Kings Beach
Lakeview Dining OPEN DAILY 12-9PM
T
his is one of my favorite dinners, especially on chilly night. I love adding ditalini pasta to this dish. Enjoy it all with a loaf of warm, crusty garlic bread. Find more from The Seasoned Sage
at TheTahoeWeekly.com
FEATURING: Slow-Roasted Prime Rib | Baby Back Ribs | Full Bar Cooking is a meditation for Priya, it is from that place she curates her menus and recipes to create delicious and nutritious meals for The Seasoned Sage, her company catering to client’s culinary preferences and dietary restrictions. She is also working on a series of cookbooks. Visit her website at TheSeasonedSage.com or contact her at priya@theseasonedsage.com.
Escarole and Beans From the kitchen of: Priya Hutner · Serves 2-4 3 T olive oil 6 cloves of garlic, minced 3 heads of escarole, washed & chopped 1 can organic cannelloni beans
Steaks | Seafood | Pasta | Gourmet Hamburgers | Kid’s Menu
jasonsbeachsidegrille.com
•
(530) 546-3315
8338 NORTH LAKE BLVD., KINGS BEACH, CA
be kind be calm be helpful
½ C parmesan cheese 1 t salt Fresh ground pepper to taste 2 C Ditalini pasta, cooked (optional)
In a large pot add olive oil and garlic. Sauté for 3 minutes. Add escarole and cook until wilted. Add white beans and heat through. Salt and pepper to taste. Add parmesan cheese before serving. Mix in ditalini pasta if desired.
EARTH TO TABLE ChristyHill.com 115 Grove St., Tahoe City CA 530-583-8551 27
