New place for veggie fans springs up in Owings Mill

TIDBITS

May 22, 1994|By Karol V. Menzie

New restaurants seem to be sprouting up all over town these days. Take, for instance, Sprouts, which opened just a few weeks ago in Owings Mills.

Sprouts offers all-natural, almost entirely vegetarian salads, entrees, appetizers, soups, sandwiches and pita pizzas, as well as fresh lemonade and orange juice, herbal ice tea and fruit smoothies. The goal, says owner and chef Wayne Cornblatt, was to serve delicious meals without chicken, fish or meat. "Everybody laughed at me," he says, "and guess what? I've got lines out the door."

Sprouts, located at 10027 Reisterstown Road (at St. Thomas Lane), is open from 9 a.m. to 9 p.m. seven days a week. Lunch service starts at 10:45 a.m., and dinner service ends about 8:45 p.m. The phone is (410) 363-4222. Apples in the news? Well, fresh Cape Granny Smith apples, long political exiles from the United States and Canada, have made a comeback with the lifting of sanctions against South Africa. Growers and importers hope that the new era will mean favor for all South African produce, which, since the seasons are reversed, is harvested during the North American summer. Here's a recipe that would be a good supper, and is fancy enough for company.

Apple-scallop ramekins

Serves 4

4 tablespoons butter or margarine, divided use

1/2 cup finely chopped onion

1 pound bay scallops

2 medium Granny Smith apples, cored, pared, cubed (about 2 cups)

1 can (2 1/2 or 3 ounces) sliced mushrooms, drained

1 teaspoon lemon juice

1 teaspoon minced parsley

1/2 teaspoon dried leaf basil

1/2 teaspoon salt

2 tablespoons flour

1 cup milk

2 tablespoons plain, dry bread crumbs

In large skillet, melt 1 tablespoon butter. Add onion, saute until tender. Add scallops, apples, mushrooms, lemon juice, parsley, basil and salt. Cook over medium heat 5 minutes, stirring occasionally. Meanwhile, in small saucepan, melt 2 tablespoons butter; blend in flour. Remove from heat; stir in milk. Return to medium heat; cook, stirring constantly, until thickened. Add sauce to scallop mixture in skillet; mix well. Spoon into four buttered ramekins. Combine remining 1 tablespoon butter with bread crumbs; sprinkle over scallop mixture. Place under broiler, 3 to 4 minutes, until crumbs are golden. Three community cookbooks from Maryland made it to a list of 31 regional favorites in the June issue of Good Housekeeping magazine. The magazine printed a recipe from each cookbook cited in the article, called "America's Regional Cooking!"

Recipes from Maryland were Lady Baltimore cake, from "Maryland's Way," by the Hammond-Harwood House Association, Annapolis; spirited seafood linguine, from "The Company's Cookin'," by employees of the Rouse Co., Columbia; and crab cakes and colorful coleslaw from "Trinity's Table," by Trinity Cathedral, Easton. The magazine, which also tells how to buy all the cookbooks, is on newsstands now.

Tidbits welcomes food news -- new products, food-related news events, local cookbooks, mail-order finds, openings and closings of restaurants and food shops. Send press releases to Tidbits, Attn.: Karol V. Menzie, The Sun, 501 N. Calvert St., Baltimore 21278.

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