March 6 , 2025 The Beacon • 29
COOKING chopped
Continued from 28
Dressing 1 tablespoon Dijon mustard 5 tablespoons extra virgin olive oil 5 tablespoons apple cider vinegar ( sub white wine or red wine vinegar ) 3 / 4 teaspoon cooking / kosher salt 1 / 4 teaspoon black pepper 2 tablespoons shallot or onion minced 1 / 2 teaspoon white sugar Shake ingredients in a jar .
Spread lettuce on a large platter . Arrange the ingredients on top in the cobb salad signature neat rows : egg , bacon , avocado , tomato and chicken . Crumble blue cheese across the top and sprinkle with chives . Pour dressing into a jug .
( Adapted from www . recipetineats . com / cobb-salad /.)
GREEK SALAD 4 cups mesclun or spring mix lettuce 1 red pepper , cut into bitesized pieces 1 large cucumber , peeled and sliced 1 / 2 grape tomato 1 / 4 cup red onion , sliced thin ( soak these in water if you need less intensity for the onions ) 1 / 2 cup pitted Kalamata olives 1 / 2 cup extra virgin olive oil 1 / 2 lemon juice or more if desired 4 ounces feta cheese Salt and pepper , to taste
Mix all vegetables and olives in a bowl . Add olive oil and lemon juice and toss . Or use Greek dressing from the store , which is good too . Top with crumbled feta cheese .
( Adapted from www . mediterraneanliving . com / greek-salad /.)
BARBECUE RANCH SALAD Leftover chicken , steak or pork 1-2 heads romaine , clean and chopped / torn 2-3 ears corn on the cob or use frozen corn 2 large tomatoes , diced 1 bell pepper , diced ½ red onion , diced or sliced thin ( soak in water if you want them to be less intense ) 1-2 avocados , diced or sliced 1 can black beans , drained and rinsed
Spring forward with these library programs
As winter transitions to spring , join the library for events that focus on celebrating growth , embracing change and springing forward with joy .
In honor of Women ’ s History Month , special events are planned to highlight the achievements of women trailblazers and leaders . WOUB Public Media will screen the film “ Free for All : The Public Library ,” featuring the pioneering women behind the Free Library Movement , on Monday , March 10 at 6:30 p . m . at the Coshocton County Main Library .
Award-winning author and journalist Clara Bingham will discuss her latest book “ The Movement : How Women ’ s Liberation Transformed America ” in a virtual author talk on Thursday , March 20 . The digital livestream will begin at 2 p . m ., or the postevent recording may be accessed at www . libraryc . org / coshoctonlibrary .
Take time to reflect on the past before springing into new ventures . In
honor of the 80th anniversary of the end of World War II , a screening of the documentary “ Coshocton History Project : Memories of the Home Front ” will be shown Tuesday , March 11 at 1:30 p . m . at the Coshocton County Main Library . Created in 2005 by local high school students and the Pomerene Center for the Arts , the film features area residents speaking on their experiences during World War II .
Another history program coming up in March is The City Hospital , which will feature the history , mission and memories that span over a century of the Coshocton Hospital . This event will be Monday , March 24 at 1:30 p . m . at the Coshocton County Main Library .
Spring is a great time to learn new skills . If you have an Android-powered smartphone or tablet and would like to learn more about its features , a technology class covering Android basics will be held Tuesday , March 18 at 2 p . m . at the Coshocton County Main Library .
In preparation for summer , Emily Marrison from OSU Extension will offer a class on how to safely can your fruits and vegetables on Wednesday , March 19 at 6:30 p . m . at the Coshocton County Main Library .
Take a break from spring cleaning by curling up with a good book or multitask by listening to an audiobook while getting chores done . Bestselling novelists Jennifer Weiner and Jodi Picoult will host virtual author talks on Wednesday , March 26 and Wednesday , April 2 , respectively . Weiner will speak on the signature emotional depth of her books and preview her forthcoming novel “ The Griffin Sister ’ s Great-
See LIBRARY on 31
1 package French fried onions ( look for them in the produce department ) chopped cilantro
Buttermilk ranch dressing ¼ cup barbecue sauce 1 cup ranch dressing Mix .
Use leftover barbecue such as barbecue chicken , steak or pork . If you ’ re cooking it up fresh , season 1 ½ to 2 pounds chicken thighs with salt and pepper or a barbecue rub and grill , brushing with your favorite barbecue sauce in the last few minutes of grilling .
Slice leftover barbecue meat or grill up your choice of barbecue meat . Corn : If using leftovers , simply slice off the cob . You can add it to the salad warm or cold . If using uncooked , cut off the cob and sauté in a pan with a pat of butter for 4-5 minutes until golden . You also can defrost fresh frozen corn from a bag . For dressing : You may enjoy classic buttermilk ranch dressing or try my barbecue ranch by placing 1 cup of ranch dressing in a bowl and whisking in your favorite barbecue sauce 1 tablespoon at a time , tasting as you go until you like it best . This makes for a great dipping sauce for fries as well .
Arrange greens in bowls . Add barbecue meat and vegetables on top . Sprinkle with French fried onions and top with dressing .
CRUNCHY THAI CHICKEN SALAD WITH PEANUT DRESSING
Peanut dressing 1 / 2 cup creamy peanut butter 1 / 3 cup rice vinegar ( regular vinegar and 1 teaspoon sugar will work in a pinch ) 1 lime , juiced 1 / 4 cup vegetable oil 1 tablespoon sesame oil 3 tablespoon soy sauce 3 tablespoons honey 1 tablespoon sugar 2 cloves garlic , chopped 1 tablespoon fresh ginger , peeled and chopped ( or 1 / 2 teaspoon ground ) 1 teaspoon salt Pinch of crushed red pepper flakes
You also could use storebought peanut dressing for this . I love the California Pizza Kitchen brand for this one .
Salad 1 1 / 2 cups cooked shredded chicken or shrimp or both 4 cups shredded napa or regular cabbage iceberg or romaine 2 carrots , julienned ( or buy them already shredded ) 1 English cucumber , seeded and sliced 1 red pepper , sliced 2 green onions , sliced on the diagonal 1 / 2 cup peanuts for garnish 1 / 2 cup fresh cilantro Edamame if desired
For dressing : combine all ingredients in a blender or food processor and pulse until smooth and creamy . If too thick , add 1 tablespoon of water at a time until it reaches desired consistency ( 2-3 tablespoons will do ).
For salad : Combine all ingredients in a bowl and toss .
Top with desired amount of peanut dressing and garnish with chopped peanuts and edamame if desired .
You will not use all the dressing . It is delicious on leftover chicken as a dipping sauce .
( Adapted from laughingspatula . com / crunchy-thaichicken-salad-with-peanutdressing /.)
REMNANT SALE
4 / 1 / 25 THROUGH 4 / 30 / 25 GRANITE $ 25 per sq . ft . QUARTZ $ 30 per sq . ft .
LIMITED INVENTORY SLAB SALE ( Call for price and details )
Sold by entire remnant piece All Sales Final Payment upon purchase Bring drawings & measurements
Call 740-492-1300 for more information !
303 East Main Street Port Washington , OH 43837
BF-185740