Mustard Seed Café, 562 N. Main St. Bluffton, (567-226-1120) is featuring local summer vegetables in its offerings for August:
●Rolled Skirt Steak stuffed with herbed goat cheese, mushrooms and spinach, served over potato cakes with pan-flashed green beans and drizzled mushroom sherry sauce
●Summer Ratatouille over lemon herb pasta
●Marinated herbed shrimp over lemon sautéed zucchini ribbons, marinated tomatoes, ricotta cheese and basil pesto risotto
●Eggplant Caponata flatbread with fresh goat cheese and fresh basil
BREAKFAST STARTS AT 8 a.m.
We are open for breakfast at 8 a.m., Tuesday-Friday and serve breakfast all day. Come in and try our Greek omelet or bacon, egg and cheese on our own ciabatta.
AUGUST 4 - 7 LUNCH SPECIALS
Lunch is served from 11 a.m. to 2 p.m.
BREAKFAST STARTS AT 8 a.m.
We are open for breakfast at 8 a.m., Tuesday-Friday and serve breakfast all day! It’s fresh and homemade. Hope to see you soon.
JULY 28 - 31 LUNCH SPECIALS
Lunch is served from 11 a.m. to 2 p.m.
TUESDAY
Corn chowder
Pulled pork
Cobb sandwich
Red white & blue salad
WEDNESDAY
Corn chowder
Fish platter
Lemon chicken with rice and quinoa
Apple pecan chicken salad
Here's the recipe for the first-place pie in this year's Bluffton's Relay for Life pie baking contest held in mid-June.
Marj Rettig’s Chocolate Pecan Pie
1 unbaked 9-inch deep-dish pie pastry
1 ½ cups chopped pecans
1 cup (6 oz.) semisweet chocolate morsels
1 cup dark corn syrup
½ cup granulated sugar
½ cup firmly packed brown sugar
¼ cup water
4 large eggs
¼ cup butter, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
½ teaspoon table salt
