The Guide - August 27, 2025

PLACE YOUR OWN CLASSIFIED AD! Go to www.theguide.com today! 27 QUALITY, AFFORDABLE POLE BUILDINGS Residential, Agricultural and Commercial Call for your custom quote! EASTERN SHORE POLE BUILDINGS, 302-632-0918. SEE OUR FULL PAGE AD IN THIS WEEK’S GUIDE AND MARYLAND GUIDE Discover All That Delmarva has to offer with COMMUNITY CONNECTIONS! Sign up to find fun things to do, Delmarva historical locations, great food and preferred businesses: TheGuide.com/community To advertise: Call 302-629-5060 or email info@theguide.com FOR A SPECIAL FUNDRAISER Get your tickets, flyers, programs and raffle tickets at Sussex Printing Corp., Inc. Ticket rolls of 2000 for $10. 302.629.5060 or 24904 Sussex Hwy., Seaford, DE Mediterranean Rice Bowls with Zucchini Fritters 1 bag Success Brown Rice 2 medium zucchinis, grated 1 teaspoon salt 2 eggs 3 green onions, thinly sliced 1 tablespoon fresh dill, finely chopped 1 clove garlic, minced 1/2 cup all-purpose flour 1/4 cup grated Parmesan cheese 1/2 teaspoon baking powder 1/2 teaspoon ground cumin 1/4 teaspoon black pepper 1/2 cup canola oil 2 cups diced cucumber 2 cups cherry tomatoes, halved 1/2 cup feta, crumbled 1/2 cup garlic hummus 1. Prepare rice according to package directions. 2. In medium bowl, toss zucchinis with salt; let sit at least 10 minutes. Transfer to colander and squeeze out excess moisture. Return to bowl and stir in eggs, green onions, dill and garlic. 3. In another bowl, stir flour, Parmesan, baking powder, cumin and pepper. Stir dry mixture into zucchini mixture and combine to form thick batter. 4. In large skillet over medium heat, heat 1/4 cup oil. Working in batches, drop 2 tablespoons batter into pan for each fritter. Cook 2-3 minutes per side until golden brown, adding remaining oil as needed. Drain on paper towel-lined tray. 5. Divide rice between four bowls. Top each with cucumbers, tomatoes, feta and fritters. Garnish each bowl with scoop of hummus. Substitution: Hummus may be replaced with prepared Greek tzatziki sauce, if desired.

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