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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 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
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