Page 42 August 2012 Places Continued from page 39 group, while the Saffron Shrimp Scampi is great for someone looking for a lighter approach. The Specials Menu is a great spot to fi nd items that change with the seasons. The coconut shrimp are a must-have; crisp, fl avorful and served with a dipping sauce that takes each bite to absolute perfection. “We continue to see what people like by playing with our specials menu. We will adjust our regular menu again and again depending on things that become favorites,” Ivan said. Using the best ingredients, locally when possible, is a major part of the Morrow family business plan. But it’s not something they shout from the roof tops. “Everything on every menu began to say, organic, local…. I felt it was overkill. We use the best products we can fi nd, such as organic heirloom tomatoes and Shriner sausages, but we don’t print it everywhere,” Ivan said. “You can taste it in the food.” The wine list, as well as beer choices, con fi rms the originality at Cave and Ives. While many of the beers are local, there is an extensive list of premium choices, as well as wines from every region in the Mediterranean. Those who know their stuff will be impressed, and the uneducated will quickly learn a thing or two. Everything was taught by sight and feel. “My daughter Joanne encouraged me to put the book together, so our family wouldn’t lose the recipes,” Shirley said. And four years later Shirley had the cookbook she and her daughter had long envisioned, “A Legacy of Love: My Treasured Lebanese Recipes and More.” Seven hundred were printed and all proceeds went to the St. John of the Desert Melkite Catholic Church. “People still ask me if I have copies,” Shirley said. “But they are all gone. All 700 were sold.” The fi nished tabbouleh is scooped into bowls, and Savannah, Ashlee and Lauren each reach for a taste. Cookbook Continued from page 41 l Garden • Arcadia High • Peo op p p p s o o • St. Theresa • Basketball • Ki id d ds i se e eu ums • Softball • Shemer Art • Ch hr r ri r Vo o o ol lleyball • Neighborhood News • Sp po o or N te e e er rtainment • Ingleside • Football • N N N a en n n nt ts • Squaw Peak • Recreation • Dram m m ma a d Da a an nce • Church News • Hopi • Arc ca a a n l lt t th & Fitness • Arts & Entertainme e en n a s s • Hopi • Football • Desert Botani ic c c ca S a ad d d dia High • People • Phoenix Zoo • S S a as s sketball • Kids • Tavan • Museums s h h er A l w w w Peak • Recreation • Drama • Baseb ba a a hu u ur rch News • H i Buy. Sell. Trade. Learn piano. Visit Classifieds at: l h h hem em emer er er er A A A A Art rt rt rt rt • • • • Ch Ch Ch Ch Chri ri ri ri rist t st st st L L L Lut ut uth he he her ra ran n • • V Vo V l ghborhood News • Sports • Arts & Ent ngleside • Football • Neighborhood w w Pe Peak ak • • R Re ecr t ti i w Peak • Recr ti hemer Art Ch i orts • A l • Nei V rts & En ghborh h he A l l hemer Art • Christ Lutheran • Vo e d d w w Pe Peak ak • • R Rec ecre reat atio ion • D D l d ARCADIADAILY COM i i i i i i i i ig g g i i i i i i i i i i i ig g g g Good fi t for return to school meal Beef Stir-Fry 3 tbsp. olive oil 2 large shallots 2 large garlic cloves 1 tbsp. fi nely chopped peeled fresh ginger 1 ½ lbs. New York steak or fi let mignon, fat trimmed, sliced into thin strips 1 large carrot, sliced thin 2 large heads of broccoli ¼ cup sweet Chinese rice wine (Mirin) ¼ cup reduced sodium soy sauce ¼ cup water 1 tbsp. oyster sauce 1 cup bean sprouts 2 large green onions, chopped 1 tbsp. cornstarch and 1 tbsp. water mixed together 2 tsp. sesame seeds Brown rice Place a large wok over high heat. Once the wok is extremely hot add one tablespoon olive oil and swirl the wok to coat. Add ½ the shallots, garlic and ginger and half the beef. Stir-fry two minutes or until the beef is semi-cooked to medium rare. Transfer to a plate and repeat with the rest of the shallots, garlic, ginger and beef. Place the second batch of beef on the plate with the fi rst batch. Return the empty wok to high heat and add the remaining tablespoon of oil, the carrots and the broccoli. Stir-fry for three minutes. Add the rice wine, soy sauce, water and oyster sauce and continue to stir-fry for two minutes. Add the cornstarch and water mixture, stir and continue to stir-fry another two minutes. Add the bean sprouts and stir-fry one minute. Return the beef mixture to the wok and add the green onions. Stir-fry for two more minutes or until the meat is heated through. Remove from the heat, Divide the stir-fry among plates, serve with brown rice and sprinkle with sesame seeds. By Amanda Goossen Once the kids are back in school, it is important to fi nd healthy, simple meals to pack them full of protein, vegetables and a satisfying whole grain, getting everything they need, even if they lean toward less- than-ultimate choices when out of sight. Bean Burros* Cheese Crisp Bean Tostada Domestic Beer Margarita Mondays & Tuesdays All just $3 each! $3.00 DAYS $3.00 DAYS No substitutions, por favor. *Please note that a bean bur- ro enchilada style will be $6. 4144 E. Indian School Rd. 602-956-0178 T H R O U G H S E P T E M B E R 1 1 T H AT FOX RESTAURANT CONCEPTS www.foxrc.com/100days join us for brunch Saturday & Sunday 10 am - 3 pm Delicious Favorites Include: Breakfast Burrito Cinnamon French Toast Egg Sandwich Scottsdale Waterfront 7135 E. Camelback Rd. Scottsdale CALL 480.751.2200 FOR RESERVATIONS!

Page 43 August 2012 Need a menu? Visit our web site: WWW. PETESFISHANDCHIPS .COM Burgers, Dogs, Burritos! Scrumptious Fish & Chips! Fresh Breaded Onion Rings! Children’s Menus at Some Locations! Drive Thru/Take-Out Is Our Specialty! ☛ ☛ ☛ ☛ ☛ Family Owned & Operated Since 1947 Knowledge is Knowledge is the greatest catch! the greatest catch! Pete’s welcomes you back to school Pete’s welcomes you back to school WE’RE HAPPY TO SERVE YOU AT ANY OF OUR 8 CONVENIENT VALLEY LOCATIONS! • 22 S. Mesa Dr, Mesa • 1017 E. Apache Blvd, Tempe • 1111 E. Buckeye Rd, Phoenix • 2628 W. Van Buren, Phoenix • 3920 S. Central Ave, Phoenix • 4121 N. 44th St, Phoenix FAX: 602-952-9233 • 5516 W. Glendale Ave, Phoenix • 9309 W. Van Buren, Tolleson from the next, making it a true joy to return and sample again and again. The Pink Spot’s originality doesn’t stop with the fl avors. The way the ice cream is displayed and served to its guests can range from a basic cup or homemade waf fl e cone (some dipped in bright and cheerful sprinkles) to a waf fl e-cone taco shell and even sandwiched between two cookies. Choose your cookie types, as well as your ice cream fl avor(s) and come up with a one-of- a-kind ice cream sandwich. Choose an ice cream fl avor to place in a taco shell with whipped cream, nuts, sauce and a cherry and suddenly fi nd yourself with an ice cream taco putting any other ice cream treat to shame. Chocolate-covered bacon, chocolate- dipped cheesecake on a stick and Sweets Continued from page 40 The Pink Spot Ice Cream Taco. chocolate-covered bananas with a variety of toppings head the list of extra special delicacies on the Quickies menu. An array of shakes, sundaes, lunch-time wraps, breakfast options and coffee drinks complete the menu. With puzzles and books fi lling shelves around the room, comfy furniture and bright personalities, The Pink Spot Coffee and Ice Cream Shop is the optimal spot to spend an hour, an afternoon or even your child’s birthday party. Pink Spot is located at 49 W. Thomas Road. Amanda Goossen is the stay-at-home mom of a 4 and 6 year old, and creator of www.litfestmagazine.com. She’s searching the Valley for the best sweets to share with Arcadia News readers. arcadiadaily.com arcadiadaily.com RECIPES WANTED You are invited to join Arcadia News in sharing recipes from neighborhood cooks. They can be yours or someone else’s so long as you give credit where credit is due. Recipes will run in each monthly edition of the newspaper. Send to Amanda@ArcadiaNews.com or email her with any questions. MONTHLY THEMES August – Back to school. September – When you’re working all day, but still need to cook dinner. October – Breast cancer awareness. November – Thanksgiving (what else?). December – Easy recipes to help relieve holiday stress. January – Kick-start your metabolism. February – Sweetheart desserts.