MILLSTONE June 2018

FOOD & DINING

PATIO DINING NowAvailable!

Wine Down WEDNESDAYS *With purchase of entree. Not valid with any other promotion or with Happy Hour. 1/2 PRICE Bottles ofWine* JUNE 28 TH ROBERT MONDAVI JULY 26 TH FLOWERS AUGUST 23 RD SILVER OAKS FIVE COURSE Food and Wine Pairing Dinner Reservations very limited.

JUNE 17 TH Father’s Day DON’T FORGET DAD. Reserve Today

RESTAURANT & PIZZERIA

1240 ROUTE 130 SOUTH ROBBINSVILLE, NJ 08691 609.448.0020 www.lolanj.com

Monday – Thursday Friday & Saturday

11:30am - 10:00pm 11:30am - 11:00pm 1:00pm - 9:00pm

Sunday

$ 10 OFF WITH MINIMUM PURCHASE OF $45 Cannot be combined with any other offers. Sunday-Friday Expires 7/15/18 RESTAURANT&PIZZERIA

618 Park Ave. Freehold , NJ 07728 732-577-0001 • www.618nj.com

Hours: Monday -Thursday 11am-9:30pm Friday - Saturday 11am-10:30pm Sunday 12pm-9:00 pm

Owner/Chef - Christopher Dutka

1240ROUTE130SOUTH ROBBINSVILLE,NJ08691 609.448.0020 www.lolanj.com

Chickpea Meatballs Chickpeas are a good source of protein, carbs, fiber, and many other nutrients. They may help with diabetes, blood pressure problems, heart issues, irritable bowel syndrome, cancer, and provides essential vitamins and minerals. This dish is a Plant-Based Protein and perfect for Vegans. 4 servings Ingredients:

Preparation: 1. Preheat oven to 375°F (190°C).

• Water, or cooking oil • 1 small onion, diced • 4 cloves garlic, minced • 15.5 oz. chickpeas, 1 can, rinsed and drained • ½ cup whole wheat breadcrumbs • 2 teaspoons fresh parsley, chopped • 1 teaspoon dried oregano • ½ teaspoon salt • ½ teaspoon pepper • ½ teaspoon red pepper flakes, optional • 1 egg

2. In a skillet over medium heat, add cooking oil or water and onions. Cook until onions are translucent, stirring occasionally. 3. Add the garlic and stir until fragrant. Transfer to a blender or food processor. 4. To the food processor, add the chickpeas, breadcrumbs, parsley, oregano, salt, pepper, red pepper flakes, and egg. Pulse until a dough forms. 5. Use your hands to form 1-inch (2-cm) balls from the chickpea mixture. Place in rows on a parchment paper-lined baking sheet. 6. Bake for 20 minutes, or until golden, flipping halfway.

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The Millstone Times

June 2018