TORRANCE TRIBUNE March 12, 2015 Page 7 VALENTINO♥ S Pizza, Pasta & More Catering Available ANY SMALL “A Taste of Brooklyn” 1 LARGE 16” PIZZA with one topping $1399 Plus Tax. Extra toppings additional cost. No substitutions and coupon must be presented. Please mention coupon when ordering. One per customer. Expires 3/26/15. EL SEGUNDO 150 S Sepulveda Blvd. 310-426-9494 COLD 6” SUB made on our daily fresh homemade bread with bag of chips and small drink $695 Plus Tax. One per customer, must present coupon, not valid with any other offer, no substitutions please. Expires 3/26/15. MANHATTAN BEACH 976 Aviation Blvd. 310-318-5959 Now Open Sundays Ample Seating DELIVERY IN LIMITED AREA AT BOTH LOCATIONS Brussels Sprouts Ingredients 1. Mix together and bake in the oven at 350 for 20 minutes for 20 minutes or until golden brown. 2. Mix the hot sprouts with • ½ cup chopped dried figs or other dried fruit • ½ cup toasted not salted almonds • ½ cup grated manchego cheese 3. Serve warm. Preparation and how to bang them H by Chef S hafer ello everyone! It’s been a long time since I gave out a recipe for the newspaper. I have been very busy with so many events that I got off track. But I’m back and hope to be able to bring you new foods for along time. This week’s recipe is Brussels sprouts. Before you make that ugh face. Try this one! live well, love much, laugh often! The Chef • 2 pounds Brussels sprouts trim the stem and cut in half horizontally • 1 large red onion peeled and cut into half moon strips • ¼ cup olive oil • 1 teaspoon kosher salt • 1 teaspoon course ground black pepper
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