OperationDinnerOut

Green Leaf 410.771.0030


 * 1) Shrimp Tempura Roll
 * 2) Tuna Roll
 * 3) Two To Tango Roll
 * 4) California Roll



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Rob's Bachelor Party Ceviche Recipe 1/4 teaspoon salt 1⁄4 teaspoon pepper 1⁄2 teaspoon oregano 2 jalapeno peppers, chopped (or more to suit your taste) 2 tablespoons white vinegar 1 medium onion, finely chopped 2 tablespoons fresh cilantro, chopped 1 dash Tabasco sauce

lettuce leaf (to line serving bowls) avocado (optional) black olives, sliced (for garnish) (optional)

Tuesday st pats Time: 6pm until ???

30 Winslow Park Dr, Catonsville, MD 21228

Audience: Fed Health IT professionals

Context: townhouse of one of the contractors that flies in from Raleigh every week

Bean & Burgundy Address: 9469 Baltimore National Pike, Ellicott City, MD 21042 > Menu: [|bbbread.com]

= =Recipes=


 * Butternut Squash Soup Butternut Squash Soup
 * Turkey Chill Chef Kelli's Chipotle Pumpkin Turkey Chili

Traditional Asian meals tend to be full of veggies, and this one won't disappoint. Also, peanuts provide protein and off-the-chart levels of resveratrol, the same heart-smart compound found in red wine.



ingredients

 * 8 ounces whole-wheat spaghetti
 * 2 1/4 teaspoons kosher salt, divided
 * 1 tablespoon canola or sunflower oil
 * 1 large shallot, sliced
 * 1 piece (about 1 inch) ginger, peeled and finely chopped
 * 1 pound baby bok choy, leaves and stems separated, roughly chopped
 * 1 red bell pepper, sliced
 * 3/4 cup low-sodium vegetable stock or water
 * 2 tablespoons low-sodium soy sauce
 * 1 tablespoon dark sesame oil
 * 1 tablespoon rice vinegar
 * 1/2 cup chopped unsalted roasted peanuts
 * 1/4 teaspoon red pepper flakes (or more to taste)

preparation
Cook pasta as directed on package with 2 teaspoons salt until just tender. Drain and rinse pasta with cool water. In a large nonstick skillet, heat canola oil over medium-high heat. Cook shallot and ginger, stirring, until just brown, 1 minute. Add bok choy stems, bell pepper and remaining 1/4 teaspoon salt. Cook, stirring frequently, until peppers are crisp-tender, 1 to 2 minutes. Transfer contents of skillet to a plate. To same skillet, add bok choy leaves, stock, soy sauce, sesame oil and vinegar. Cook, stirring, until leaves are soft and bright green, 1 to 2 minutes. Add bell pepper mixture, pasta, peanuts and pepper flakes to pan. Toss to combine; serve. Per serving: 408 calories, 17 g fat, 2 g saturated fat, 55 g carbohydrates, 8 g fiber, 16 g protein

Roasted Acorn Squash
[|print]  
 * 1 acorn squash
 * 1 teaspoon coconut oil [[image:http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B000AN36I0 width="1" height="1"]]
 * 1) Using a big hefty knife, cut the squash in half
 * 2) Scoop out the seeds and discard or save for later use
 * 3) Rub inside and out of squash with coconut oil [[image:http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B000AN36I0 width="1" height="1"]]
 * 4) Place face down on a metal baking sheet
 * 5) Bake at 350° for 40 to 60 minutes
 * 6) Serve

= Coleslaw and Baked Beans =

= Number 88 and Remember Diet Coke =

SWORDFISH:

Good Morning Cubs,

U of D Jesuit will be hosting a reception for all alumni and their spouse or guest living in the Baltimore area on Wednesday, October 1st at Phillips Seafood (601 E Pratt St) from 6:00 p.m. until 8:00 p.m. Dave Gumbel ‘00, Director of Annual Giving, and I will be on hand to greet all alumni and update you about The High.

This gathering is a great way to visit and get to know fellow Cubs living in your area. If you know of any other alumni in the area who might be interested in attending, please let them know and encourage them to attend the reception.

Please R.S.V.P. by calling the Alumni Office at (313) 927-2323, by emailing: alumni@uofdjesuit.org, or online at http://www.uofdjesuit.org/alumnireceptions.

I look forward to visiting with you in Baltimore.

Go Cubs!

Chris

Director of Alumni Relations

U of D Jesuit High School & Academy

> ***Address**: 4802 Benson Ave, Halethorpe, MD 21227 > * media type="custom" key="26445652" >
 * 1) Fishead Cantina
 * 1) Fishead Cantina

Nicki Bluhm and the Gramblers

 

Acoustic Open Mic Night
Wednesday, August 13th
 * Every Wednesday
 * 7 - 11
 * On the Party Deck