DINING GUIDE 2012 | thE DaIly NorthwEstErN 3

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Ends 6/J7/J2. Biing Wildcaid.

JOIN US FOR TRADITIONAL

ENGLISH AFTERNOON TEA
Join us for traditional English afternoon tea served the third
Saturday of every month in the Grand Parlor of the Margarita
European Inn. Enjoy nger sandwiches, scones, pastries, andof
coursetea, amidst the vintage charm of our Edwardian decor.
Historic cocktails and wine are available as well. Afternoon tea is
served between 1:00pm to 4:00pm and is $24.00 per person (exclu-
sive of tax and gratuity.) To make a reservation please call Pensiero
Ristorante at 847 475 7779.
1566 Oak Ave.
Evanston, IL 60201
847.475.7779
www.pensieroitalian.com
Open for dinner Fridays and
Saturdays starting at 5:00pm.
Sunday brunch 10:00am-2:00pm.
Reservations recommended.
Pensiero Ristorante has been the North Shore dining
destination for amazing Italian cuisine and warm hospitality
for over twenty years.
PE NS I E RO E VE RYDAY I TAL I AN
Located in the historic Margarita European Inn
By Izzy BoncImIno
the daily northwestern
Its that time of year again welcome in the
skin-scorching spring rays and the promise of
guilt-free locally grown foods from Evanstons
own farmers markets.
But what to buy, and when? Without the know-
how, farmers markets can shred your wallet as
easily as the average produce section. You dont
have to settle for grainy Jewel-Osco apples and
wilted celery, nor deplete your money with the
infamously expensive Whole Foods death trap.
First of, divorce your preferences and buy
whats on sale at the moment. If you want to
catch the best deals, go really late or really early.
You have a chance to get the best products the
freshest and most competitively priced before
the market gets busy. At the end of the day, ven-
dors ofen drastically slash their prices to sell their
wares before they go bad. Some package up boxes
with the days lefovers for a lump sum, while oth-
ers simply discount products on their tables. Sales
are your friend, so strike while the iron is hot.
If youre looking for something in particular,
you have no choice but to purchase at the pres-
ent price. For poor college kids, fexibility is key.
Buying in bulk and freezing the extra will go a
long way too, but be smart about it. Do you have
the freezer space? Do you have the freezer space
but your roommate will kill you if you use too
much of it? If all else fails, bulk purchases are
perfect house meal options the more people
you cook for, the cheaper it tends to be per hun-
gry mouth.
For a smorgasbord of farm-fresh fruits and
veggies, head to the Downtown Evanston Farm-
ers Market, at the intersection of University Place
and Oak Avenue, with big bags and small change.
(Only newbies bring paper or plastic bags, and
most vendors will judge you for it. Te same
applies for credit cards and large bills.) With 51
vendors, youll fnd everything from arugula to
zucchini. For May through June, go for aspara-
gus, kale, peppers, raspberries, rhubarb, scallions,
herbs, radishes, leeks and strawberries. Tese are
likely to be on sale, as opposed to vegetables likely
to be around all summer like broccoli, beets, car-
rots, chard, cilantro, herbs, lettuce, parsley, spin-
ach, tomatoes and mushrooms.
Youll also find pasture-raised poultry,
organic and grassfed dairy products, meat and
plenty of artisan bakery items, including gluten
free products, honey and fowers. Kinnikinnick
Farm sports organics at the Downtown Evanston
Farmers Market, along with Lake Breeze Organ-
ics, but the Central Street Green Market, at the
intersection of Central Street and Stewart Street,
features all-organic produce for the chemical-
phobic among us.
If youre too hung over on Saturday or Sunday
morning to get your green on, Evanstons only
midweek farmers market Ridgeville Market
has hipster-approved cofee, bakery items,
fruits and vegetables on Wednesday afernoons.
Te market is located at the intersection of Ridge
Avenue and South Boulevard.
Use that Northwestern brain for something
other than stats go local!
aboncimino@u.northwestern.edu
ADVERTISE in The Daily's
O
RIENTATION ISSUE 2012
This annual print issue of The Daily Northwestern is packed with informative articles
written by NU students and will be MAILED HOME TO NEW STUDENTS on August 7th.
This is a great opportunity to let them know about YOUR department, organization,
activities and job openings. PLAN AHEAD! Reserve your space now send your ad later.
Contact the Ad Ofce for rate info and to reserve your space!
Email: spc-compshop@northwestern.edu Phone: 847-491-7206
Welcome the Class of 2016 to CAMPUS!
By cat zakrzewskI
the daily northwestern
With the beautiful weather weve been having,
there is no better place to celebrate the end of
spring quarter than the lakefill. Whether youre
there catching some sun with friends or just
looking for a change of scenery from the library
during reading week, a picnic with friends or
a special someone certainly beats the dining
halls.
When planning a picnic, think simple and
summery. Its hot out, and no one wants a heavy
meal. For most picnics, sandwiches are the ideal
main course. They are simple to prepare and
easy to eat outdoors. Even a simple peanut but-
ter and jelly sandwich or BLT will taste more
delicious by the lake than when youre rushing
to class, but if you want to get more creative,
check out the recipes on the Food Networks
website for picnic main courses, such as corn
on the cobb salad wraps. In a large salad bowl,
toss romaine, corn and watercress. Then add
chicken, prosciutto, tomatoes, egg yolks and
whites and avocado. Add Blue Cheese Dressing,
and divide into tortillas and fold into wraps.
Once youve gotten past the main course,
its all about the salads, whether you choose to
make them with greens or pasta. You can stick
to crowd-pleasing classics like a Caesar salad, or
go out of your comfort zone and try some of the
popular salad recipes, like the Easy Raspberry
Salad on allrecipes.com. Simply toss mixed salad
greens, fresh raspberries, jicama, sliced almonds
and raspberry vinagrette in a large bowl. If pasta
salad, a picnic tradition that is a little more dif-
ficult to prepare in a dorm room, is more your
style, check out the recipes for 27 different pasta
salads compiled by Better Homes and Gardens.
Try the Greek spinach-pasta salad. Just toss
together spinach, feta cheese, olive oil, lemon,
pasta, canned beans and a handful of spices.
Most importantly as you pack your picnic
basket, dont forget some cool, refreshing drinks.
Iced tea and lemonade, whether you choose to
purchase one of the many varieties offered in
the C-stores or make your own, will be more
refreshing than ever after a long walk to the
lakefill on a humid day.
catherinezakrzewski2015@u.northwestern.edu
Strategies on how you can maximize your farmers market purchases
springtime picnics on the lakefll beat dining hall blues
Ina yang/the Daily Northwestern