Lafayette, California (EastBayDaily) — Take advantage of summer’s fresh produce to stretch the food budget, but not the waistline, with delicious, versatile toss-together meals. Award winning cookbook author and teacher Joanne Weir teamed up with Lindsay Olives® to create ‘Fresh-from-the-Garden Olive Toss’ and ‘Santa Fe Olive Toss’, signature recipes for summer eating.
Perfect for busy summer schedules, these recipes are quick and easy to prepare, and can be made in advance and enjoyed in multiple ways throughout the week. Each healthy, flavorful recipe pairs the savory taste of olives with bright flavors from backyard gardens, farmers’ markets and grocery store produce sections. Toss with just-picked lettuces or cabbage, mix with hot or cold cooked rice or pasta, or top a grilled chicken breast, skirt steak, or barbecued turkey burger. At approximately 100 calories per serving, each Lindsay Olive Toss is a tasty, healthy way to enjoy summer dining.
For more easy summer recipes and Joanne Weir’s new zesty ‘Mediterranean Toss’ recipe, please visit http://www.lindsayolives.com.
Fresh-from-the-Garden Olive Toss Prep time: 30 minutes Servings: 10
Fresh chives, parsley, lively lemon zest and savory olives bring summer to any dish imaginable.
1/2 cup Lindsay Black Ripe Pitted Olives, drained, coarsely chopped 1/2 cup Lindsay Naturals Green Ripe California Pitted Olives, drained, coarsely chopped 1 small celery stalk, diced 1 medium carrot, diced 1/4 Maui or other sweet onion, diced 1/2 cucumber, peeled, seeded, and diced 1 small green zucchini, unpeeled, and diced 1 small yellow squash, unpeeled, and diced 12 cherry tomatoes, halved 2 tablespoons chopped fresh parsley 2 tablespoons fresh chives, thinly sliced or 2 tablespoons dried chives 1 tablespoon finely shredded lemon peel 2 tablespoons freshly squeezed lemon juice 4 tablespoons extra virgin olive oil Salt and freshly ground black pepper to taste Directions: In a medium bowl combine olives, celery, carrot, Maui onion, cucumber, zucchini, yellow squash, cherry tomatoes, parsley and chives. Add lemon peel, lemon juice and extra virgin olive oil to bowl; mix well. Season to taste with salt and pepper.
Do Ahead: Fresh-from-the-Garden Toss can be made in advance and will keep for 7 days in the refrigerator.
Makes approximately 5 cups Serving Size: 1/2 cup
Nutrients per serving: Calories: 89 Calories from fat: 72 Total fat: 8g Monounsaturated fat: 6g Cholesterol: 0mg Sodium: 136mg Total carbohydrates: 4g Dietary fiber: 2g Protein: 1g
Santa Fe Olive Toss Prep Time: 30 minutes Servings: 10
The taste of the Southwest comes alive with tangy olives, black beans, corn, cumin, and fresh cilantro to create this Southwestern confetti.
1 1/2 (4.5 oz.) jars of Lindsay Spicy Jalapeno Flavor-full Queen Olives, drained, coarsely chopped (about 1 1/2 cups) or 1 (6 oz.) can of Lindsay Black Ripe Pitted Olives or 1 (6 oz.) can of Lindsay Naturals Green Ripe Pitted Olives (about 1 1/2 cups), drained, coarsely chopped 1 ear of cooked corn, cooled and kernels cut off the cob or canned sweet corn (about 4 oz.) 1 small red bell pepper, stemmed and seeded, diced 1 small yellow bell pepper, stemmed and seeded, diced 5 green onions, thinly sliced 3/4 cup canned black beans, rinsed and drained 2 tablespoons freshly squeezed lime juice 4 tablespoons extra virgin olive oil 1 teaspoon ground cumin powder 1 teaspoon chili powder 1/4 cup chopped fresh cilantro Salt and freshly ground black pepper to taste
Directions: Combine olives, corn, peppers, green onions and black beans. In a small bowl, whisk together lime juice and olive oil. Add cumin, chili powder and cilantro to olive mixture; mix well. Taste and season with salt and pepper as needed.
Do ahead: The Santa Fe Olive Toss can be made in advance and will keep for seven days in the refrigerator.
Makes approximately 5 cups Serving Size: 1/2 cup
Nutrients per serving: Calories: 115 Calories from fat: 79 Total fat: 9g Monounsaturated fat: 6g Cholesterol: 0mg Sodium: 153mg Total carbohydrates: 8g Dietary fiber: 2g Protein: 2g
About Joanne Weir Joanne Weir is a James Beard Award-winning cookbook author, cooking teacher, chef and host of the popular television cooking series “Joanne Weir’s Cooking Class” on PBS. She has written 20 cookbooks, including the companion cookbook to her “Cooking Class” series, Wine Country Cooking, and a connoisseur’s handbook on Tequila: A Guide to Types, Flights, Cocktails and Bites. A fourth-generation professional cook, Joanne spent five years cooking with Alice Waters at Chez Panisse in Berkeley, CA after receiving her Master Chef Diploma. Her ultimate calling has been teaching, and she travels and teaches cooking classes throughout the United States, Canada, Australia, New Zealand, Thailand, South America, England, France, Italy and Spain. Joanne lives in San Francisco. Find out more information about Joanne at http://www.joanneweir.com.
About Lindsay Olives Lindsay Olives provides a full line of olives, ranging from the delicious, savory California black ripe olives to more exotic imported varieties, like stuffed Spanish Queens and Greek Kalamatas. Olive lovers can ‘Savor Olive Life’ with Lindsay’s tasty varieties that are fun, satisfying snacks and terrific in recipes. Find more tempting recipes at http://www.lindsayolives.com.
Lindsay Olives is a proud member of the Mediterranean Foods Alliance (MFA). Cans and jars of Lindsay Olives bear the Med Mark symbol, establishing its olives as part of a healthy Mediterranean lifestyle.
For more information about MFA, please visit http://mediterraneanmark.org.
Lindsay Olives’ parent company Bell-Carter Foods, Inc. was established in 1912 in Berkeley, CA and now produces more than 10 million cases of olives annually, making it the largest U.S. table olive processor. Always family owned, the company is headquartered in Lafayette, CA and creates delicious olives in Corning, CA.