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Fast and Fresh
Terrific Meals in No Time

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Mediterranean Olive Toss
Fresh-From-the-Garden Olive Toss
Santa Fe Olive Toss

(Family Features) - The ideal light meals are full of flavor and can be tossed together in no time.

To take advantage of fresh produce, award winning cookbook author and teacher Joanne Weir teamed up with Lindsay Olives to create simple and delicious signature recipes for lighter eating.

Quick and easy to prepare, these tosses can be made in advance and enjoyed in multiple ways throughout the week.

Fresh-From-the-Garden Olive Toss:
Fresh chives, parsley, lively lemon zest and savory olives bring summer to any dish.

Mediterranean Olive Toss: All the flavors of the Mediterranean come together in a tasty, sun-kissed marriage of tomatoes, olives, garbanzo beans, capers, garlic, herbs and balsamic vinegar.

Santa Fe Olive Toss: The taste of the Southwest comes alive with tangy olives, black beans, corn, cumin and fresh cilantro to create this Southwestern confetti.

Toss any of these with tender lettuces or cabbage, mix with hot or cold cooked rice or pasta, or serve on top of grilled chicken breast, skirt steak, or a barbecued turkey burger. At approximately 100 calories per serving, each Lindsay Olive Toss recipe is a tasty, healthy way to enjoy fresh dining.

For more easy recipes, visit www.lindsayolives.com.

Mediterranean Olive Toss

Ingredients
  • 1 jar (5.75 ounces) Lindsay Pimiento Stuffed Spanish Manzanilla Olives, drained, coarsely chopped or 1 jar (4.5 ounces) Lindsay Garlic Stuffed Queen Olives or 1 jar (6 ounces) Lindsay Greek Kalamata Pitted Olives
  • 12 cherry tomatoes, halved
  • 1 small red bell pepper, stemmed, seeded, and diced
  • 1/2 red onion, peeled, and diced
  • 1 cup canned garbanzo beans, drained and rinsed (about 5 ounces)
  • 3 tablespoons drained capers
  • 2 tablespoons balsamic vinegar or red wine vinegar
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 3 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • Salt and freshly ground black pepper to taste
  • 4 ounces feta cheese, coarsely crumbled

Preparation
    1. In medium bowl combine olives, tomatoes, peppers, onions, beans and capers.
    2. In small bowl, whisk together vinegar, olive oil and garlic. Add to olive mixture with basil and oregano; mix well. Season to taste with salt and pepper. Add feta and very gently toss together.

Preparation Time
30 minutes

Calories: 147g     Total Fat: 11g
Cholesterol: 10mg     Protein: 4g
Carbohydrates: 8g     Sodium: 588mg

Serves
Servings 10; Serving size 1/2 cup

Notes, Tips & Suggestions
Do ahead: Can be made in advance and will keep for 7 days in your refrigerator.

Fresh-From-the-Garden Olive Toss

Ingredients
  • 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

Preparation
    1. In a medium bowl combine olives, celery, carrot, onion, cucumber, zucchini, yellow squash, cherry tomatoes, parsley and chives.
    2. Add lemon peel, lemon juice and extra virgin olive oil to bowl; mix well. Season to taste with salt and pepper.

Preparation Time
30 minutes

Calories: 89g     Total Fat: 8g
Cholesterol: 0mg     Protein: 1g
Carbohydrates: 4g     Sodium: 136mg

Serves
Servings 10; Serving size 1/2 cup

Notes, Tips & Suggestions
Do ahead: Can be made in advance and will keep for 7 days in the refrigerator.

Santa Fe Olive Toss

Ingredients
  • 1 1/2 jars (4.5 ounces) Lindsay Spicy JalapeƱo Flavor-full Queen Olives, drained, coarsely chopped (about 1 1/2 cups) or 1 can (6 ounces)
  • Lindsay Black Ripe Pitted Olives or about 1 1/2 cups Lindsay Naturals Green Ripe California Pitted Olives, drained, coarsely chopped
  • 1 ear cooked corn, cooled and kernels cut off the cob or 4 ounces canned sweet corn
  • 1 small red bell pepper, stemmed, seeded, and diced
  • 1 small yellow bell pepper, stemmed, seeded, and 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
  • 1 teaspoon chili powder
  • 1/4 cup chopped fresh cilantro
  • Salt and freshly ground black pepper to taste

Preparation
    1. Combine olives, corn, peppers, green onions and black beans.
    2. In small bowl, whisk together lime juice and olive oil. Add cumin, chili powder and cilantro to olive mixture; mix well.
    3. Taste and season with salt and pepper as needed.

Preparation Time
30 minutes

Calories: 115g     Total Fat: 9g
Cholesterol: 0mg     Protein: 2g
Carbohydrates: 8g     Sodium: 153mg

Serves
Servings 10; Serving size 1/2 cup

Notes, Tips & Suggestions
Do ahead: Can be made in advance and will keep for seven days in the refrigerator.

SOURCE: Lindsay Olives



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