TORRANCE TRIBUNE July 18, 2013 Page 7 VALENTINO S♥ Pizza, Pasta & More Tuesday and Wednesday nights Sundays “A Taste of Brooklyn”Chef ShaferAvailablebyand how to bang themNow OpenCateringEl Segundo$2 Beers Dine In Take Out Catering and 1 LARGE 16” PIZZA 2 MEDIUM 14” PIZZA Free Home Delivery with one topping with one topping 310-335-0066 $1199 $1599202 A. East Imperial Ave. El Segundo, CA 90245 Plus Tax. Extra toppings additional cost. No substitutions, please. Plus Tax. Extra toppings additional cost. No substitutions, please. Please mention coupon when ordering. One per customer. Please mention coupon when ordering. One per customer. Expires 8/01/13 Expires 8/01/13 LARGE PIZZA EL SEGUNDO Now Open MANHATTAN BEACH976 Aviation Blvd.Sundays150 S Sepulveda Blvd.SeatingAmplewith 1 topping $1099 Plus Tax • Limited Time 310-426-9494 310-318-5959 DELIVERY IN LIMITED AREA AT BOTH LOCATIONS Just got back from the Farmers Market and bought some summertime beets. This is the time to be at the market. The California season is at and how to bang them by Chef Shafer its peak. The fresh tomatoes, corn, and beets called to me and said, ”make a salad for us to have for a light lunch or dinner.” So here we go… The Chef Fresh Roasted Corn, Beet, and Tomato Salad 2 ears of corn, remove the husks and cut the corn of the cob 1/2 cup diced red onion 2 pounds of beets (if the greens are still on, make sure you get 2 lbs of the actual beets) 1 pound tomatoes, diced 1 tablespoon red miso paste 1/2 cup seasoned rice vinegar 1/8 cup extra virgin olive oil 1/2 cup fresh chopped cilantro chopped Serrano or Jalapeño peppers (optional) Cook the beets in boiling water till you can stick them with a tooth pick and it comes out easy. When they are done, strain off the water. Let them cool for 5 minutes then run them under a little cold water and the skin will peel off easily. Let them chill. In a hot sauté pan, place the olive oil and brown off the onions and corn 2 minutes. Then chill. When the beets are chilled dice them in 1/4 inch cubes. Mix the miso with the vinegar. Add the chopped cilantro. Add the chilies if you want to spice it up. Mix together the beets, corn, tomatoes and the vinegar miso mix and serve over greens. Or you can use as a salsa or relish for grilled chicken, seafood or a nice piece of seared Ahi tuna like in the photo. Live, Love, Laugh, Eat Chef Shafer, Owner/Chef of Depot, Buffalo Fire Dept., and the Downtown Torrance Market Place.
Torrance 07_18_13
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