Meal Ideas 18 January 2019

Game Day Eats and Treats

Score major points with delicious dishes

(Family Features) If the crew is coming over to root for your favorite team, it may be time to spice up the menu. Whether you’re hosting the weekend get-together or watching the game after work, switch up your typical spread and serve something new to leave your guests cheering for more.

When it comes to choosing an ingredient that can lend a winning assist to nearly any dish and score you some major points, look no further than California Ripe Olives.

Variety is key when mapping out food for a crowd, regardless of the event. Plan on serving one main course and two sides, and consider no-fuss options like chips and dips. If there are kids in attendance, make sure there is something neutral for even the pickiest eaters to snack on. However, try your best to avoid anything that needs a knife and fork to eat – finger foods typically work best when the game is on and conversation is flowing.

The mild and unique taste of California Ripe Olives lends itself well to many different flavor pairings, such as these recipes for Pulled Pork Sandwiches with Peach-Olive Jam, Easy Olive Bread and Sun-Dried Tomato and Olive Tapenade. Whether your guests are fans of spicy, mild, sweet or savory, the only limit is your imagination when you pull a can of olives from the pantry.

Family farms across California grow 95 percent of the ripe olives consumed in the United States. Each can is a labor of love. Multi-generational family farms work with family-owned canneries in California to produce each can and ensure only the highest quality olives make it from the farm to your game-day table. For more creative ways to use olives, including family recipes from growers across California, visit CalOlive.org .

Simple Entertaining Tips to Take Your Table to the Next Level

  1. A colorful platter is an easy way to spice up a spread.
  2. Pair something salty with something sweet for a juxtaposition of flavors.
  3. If you’re serving food on neutral plates, add some colorful linens.
  4. Plan the menu around a central theme or ingredient.
  5. Guests love choices – making more options available can make for better spreads.
  6. Use versatile ingredients, like California Ripe Olives, to keep picky eaters happy.

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Pulled Pork Sandwiches with Peach-Olive Jam

  • 1          teaspoon olive oil
  • 3          pounds pork shoulder roast
  • kosher salt, to taste
  • ground black pepper, to taste
  • 4          cloves garlic, quartered
  • 4          cups low-sodium chicken broth
  • 8          ounces dried peaches
  • 1          tablespoon chili powder
  • 1          cup California Black Ripe Olives, wedged
  • 2          teaspoons country mustard
  • 1          ounce arugula
  • 8          onion rolls, split and toasted
  1. Heat oven to 375° F.
  2. In large, high-sided saute pan, heat oil over medium-high heat.
  3. Season pork with salt and pepper, to taste, and cook in pan 3-4 minutes on each side until browned.
  4. Stir in garlic and continue cooking 3-5 minutes.
  5. Pour in chicken broth, peaches and chili powder; bring to boil.
  6. Cover loosely with foil and bake in oven 2 hours.
  7. With slotted spoon, carefully remove peaches and transfer to small mixing bowl. Mix olives and mustard with peaches; set aside.
  8. Continue to cook pork in oven 30-60 minutes until fork tender.
  9. Allow to cool slightly then shred by pulling apart with fork.
  10. Assemble sandwiches by spooning pork onto toasted rolls.
  11. Top with arugula and peach-olive mixture.

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Easy Olive Bread

Recipe courtesy of The Wicked Noodle

  • 8          ounces cream cheese, softened
  • 1/4       cup unsalted butter, softened
  • 1/2       cup mayonnaise
  • 1          clove garlic, minced
  • 2          cups shredded cheddar cheese
  • 10        ounces California Green Ripe Olives, chopped
  • 2          green onions, chopped
  • 1          loaf French bread, sliced in half lengthwise
  1. Heat oven to 350° F.
  2. In bowl, mix cream cheese, butter and mayonnaise until thoroughly combined. Add garlic; stir well to distribute. Add cheddar cheese, green olives and green onions; stir to combine.
  3. Spread mixture on cut sides of bread. Bake 20-30 minutes, until cheese is hot, bubbly and starting to brown.

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Sun-Dried Tomato and Olive Tapenade

  • 1/2       cup shallots, chopped
  • 1/4       cup chopped smoked sun-dried tomatoes
  • 2          tablespoons extra-virgin olive oil
  • 2          tablespoons white balsamic vinegar
  • 2          cloves garlic, minced
  • 1          can (6 ounces) California Green Ripe Olives, drained
  • 1          can (6 ounces) California Black Ripe Olives, drained
  • 1/4       cup lightly packed fresh basil
  • sea salt, to taste
  • freshly ground pepper, to taste
  • crackers or toasted baguette slices
  1. In food processor, pulse shallots, sun-dried tomatoes, olive oil, vinegar and garlic until finely chopped. Add olives, basil, salt and pepper; pulse again until chopped.
  2. Cover and chill 1 hour.
  3. Serve with crackers or toasted baguette slices.

Note: Recipe can be prepared one day in advance.

Photo courtesy of The Wicked Noodle (Easy Olive Bread)

Source:  California Olive Committee

Meal Ideas 11 June 2018

Brighten and Awaken Summer Flavors

(Family Features) Summer provides an abundance of delicious, fresh-picked flavors, giving home chefs plenty of opportunities to use them in both classic recipes and newfound favorites. From sides to salads to smoothies and everything in between, summer is all about creating dishes that taste tempting, bright and balanced.

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Using seasonal ingredients, like peaches and other sun-ripened fruits, can help play up the bounty of summer for all types of eating occasions. However, with a wide variety of available choices, it can be a dizzying task to select recipes you’ll want to make again and again.

This summer, Nature’s Intent Organic Apple Cider Vinegar and celebrity chef Candice Kumai – also known as the “Golden Girl of Wellness” – recommend these make-at-home recipes to help brighten and awaken the best flavors at your table.

“Apple cider vinegar is my favorite natural way to cook, look and feel my very best for all of summer,” Kumai said. “These recipes feature its powerful benefits and bright taste, which awaken summertime cooking.”

Kumai recommends her Carrot Beauty Noodles as a show-stopping side dish to accompany main courses throughout the summer, while a light and savory Miso Kale Caesar Salad can curb and satisfy appetites before dinner. Meanwhile, the fresh-and-fruity versatility of this Peach Smoothie means you can enjoy it at breakfast, as a nutritious midday snack or even for dessert.

All three recipes feature Nature’s Intent Organic Apple Cider Vinegar, which is raw, unfiltered, made with the mother and can be a chef’s secret ingredient to brighten and awaken taste buds to the true flavors of food by enhancing your favorite recipes during the summer or any time of year. Because it’s crafted with care, the clean, crisp flavors provide a difference you can see and taste while helping add a perfect sweet-and-sour balance to traditional meals as well as new favorites.

With so many fresh, delicious choices, summer is the perfect opportunity to make the most of flavors in almost anything you’re making, but selecting the right recipes and ingredients can be the first step toward truly soaking up the brightness of the season.

Find more tips and recipes for enjoying summer flavors at NaturesIntentVinegars.com, and find Nature’s Intent on Facebook, Instagram and Pinterest.

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Carrot Beauty Noodles

Recipe courtesy of Candice Kumai
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 2

  • 2          cups cooked brown rice or quinoa
  • 3          tablespoons organic red miso paste
  • 3          tablespoons Nature’s Intent Organic Apple Cider Vinegar
  • 1/4       cup rice vinegar
  • 2          tablespoons roasted sesame oil
  • 2          teaspoons honey
  • 2          teaspoons freshly grated ginger
  • 2          tablespoons reduced-sodium tamari or soy sauce
  • 9          cups spiralized carrots
  • 2          cups shelled organic edamame
  • 1          avocado, cubed
  • 2          tablespoons fresh mint (leaves removed from stems)
  • 2          tablespoons ground sesame seeds
  1. Cook rice or quinoa according to package directions.
  2. In medium mixing bowl, add red miso paste, apple cider vinegar, rice vinegar, roasted sesame oil, honey, ginger and tamari or soy sauce. Whisk well to combine. Add spiralized carrots, edamame and cooked rice or quinoa. Toss well to coat.
  3. Garnish with avocado cubes, fresh mint leaves and ground sesame seeds.

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Peach Smoothie

Recipe courtesy of Candice Kumai
Prep time: 5 minutes
Servings: 2

  • 2 1/2    cups unsweetened almond milk
  • 1/2       frozen banana
  • 3/4       cup sweet-potato puree
  • 3          cups frozen organic peaches
  • 1/4       teaspoon freshly ground ginger
  • 1/4       teaspoon cinnamon
  • 1          scoop collagen powder
  • 1-2       tablespoons Nature’s Intent Organic Apple Cider Vinegar
  1. In blender, combine almond milk, banana, sweet-potato puree, peaches, ginger, cinnamon, collagen powder and apple cider vinegar; blend until smooth. Serve immediately.

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Miso Kale Caesar Salad

Recipe courtesy of Candice Kumai
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 2

Dressing:

  • 1/4       cup tahini paste (ground sesame seed paste)
  • 1/4       cup organic red or white miso paste
  • 1/4       cup rice vinegar
  • 1          teaspoon honey or maple syrup
  • 3          tablespoons Nature’s Intent Organic Apple Cider Vinegar

Salad:

  • 1          large bunch finely chopped curly kale, destemmed
  • 1/2       cup (about 1 ear) raw white corn, shaved off cob
  • 2          cups daikon radish (about 1/2 radish), peeled, halved and thinly sliced into half-moons
  • 2          ripe avocados, halved, pitted, peeled and cut into 3/4-inch cubes
  • 2          tablespoons baked hemp seeds

Optional toppings:

  • 8          ounces wild salmon, grilled
  • 8          ounces organic tofu, grilled and cubed
  1. To make dressing: In medium mixing bowl, whisk tahini paste, organic miso paste, rice vinegar, honey and apple cider vinegar.
  2. Add kale, corn and daikon radish. Toss well to coat with dressing.
  3. Serve topped with cubed avocado, hemp seeds and salmon or tofu, if desired.

Source:  Nature’s Intent

Ethnic 10 August 2015

Summer BBQ - German-Style

Spätzle Salad With Grilled Vegetables
Grilled Peaches and Lemon Loaf
Sauerkraut Turkey Burgers With Emmentaler and Mustard Sauce

(Family Features) - Hot dogs, hamburgers, sausages and mustard - it's easy to forget that these "all-American" barbecue staples we crave this time of year originally came from Germany.

These traditional foods are delectable. But why not try some über-tasty, new German barbecue recipes? Each recipe uses typical German ingredients that are readily available and each is healthier than you might think.

All of these recipes use heart-healthy canola oil, which has the lowest saturated fat of all popular vegetable oils, is high in vitamin E, and is a good plant source of omega-3 fatty acids. With its light flavor, canola oil allows the summer vegetables and juicy grilled peaches to shine.

Visit www.germanfoods.org to find a local or online retailer of authentic German foods and beverages for barbecues, such as bratwurst, sauerkraut, rolls, mustards, pickles, cheeses and mineral water. Visit www.canolainfo.org for more tips on healthy summer barbecuing.
Tips for Safe Grilling

Eighty-four percent of gas grill owners say it is important to follow basic safe grilling tips when using a gas grill, however, only about one in three (35 percent) say they know a great deal about gas grills, according to the Propane Education & Research Council. To help the 74 million barbecue households in the United States enjoy a safe and healthy summer season, the propane industry has developed its top 10 tips for grilling safely with propane gas:

  1. When the cylinder is refilled, have the supplier check for dents, damage, rust or leaks.
  2. After filling or exchanging the cylinder, take it home immediately. Keep the vehicle ventilated and the cylinder valve closed and capped.
  3. Always use or store cylinders outdoors in an upright (vertical) position. Do not use, store or transport cylinders near high temperatures (this includes storing spare cylinders near the grill).
  4. Never leave the grill unattended. Always follow grill manufacturer's instructions for lighting the grill and make sure the grill top is open when attempting to light the grill.
  5. Before connecting the cylinder to a propane gas grill burner for the first time, use a leak-detection solution (a 50/50 mixture of water and liquid soap) to check connections for tightness. Do not use matches or lighters to check for leaks.
  6. If you suspect a gas leak and are able to safely turn off the gas supply valve, do so immediately and call the fire department.
  7. Do not allow children to tamper or play with the cylinder or grill.
  8. Do not smoke while handling a propane cylinder.
  9. Never pour an accelerant such as lighter fluid or gasoline on the grill.
  10. When not in use, turn off the grill's burner controls and close the cylinder valve.

For additional tips, visit www.usepropane.com.

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Spätzle Salad With Grilled Vegetables

Ingredients
  • Canola oil for brushing grill
  • 1/3 cup canola oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon German mustard
  • 1 garlic clove, minced
  • Sea salt and freshly ground pepper to taste
  • 1 red pepper, cut in 1-inch pieces
  • 1 green pepper, cut in 1-inch pieces
  • 2 zucchini, cut in 1-inch pieces
  • 1 eggplant, cut in 1-inch pieces
  • 1 pound spätzle
  • Fresh basil to garnish
Preparation
  1. Heat grill on medium heat. Brush grill with canola oil. In a large bowl, whisk together 1/3 cup canola oil, vinegar, mustard, garlic, salt and pepper. Place cut-up vegetables in dressing. Toss to coat well. Grill vegetables on skewers or in basket until tender and lightly browned.
  2. Cook spätzle according to directions on package. Place cooked spätzle in a large bowl and toss with grilled vegetables. If more moisture is desired, whisk together 2 tablespoons balsamic vinegar and canola oil. Toss, garnish with basil, and serve warm.
Serves

Serves 6 to 8

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Grilled Peaches and Lemon Loaf

Ingredients
  • Canola oil for brushing grill
  • 2 tablespoons canola oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon cinnamon
  • 4 fresh peaches, halved and pitted
  • 1 lemon loaf cake sliced into 8 pieces*
  • Dark German chocolate shavings
  • Mint sprigs
Preparation
  1. Heat grill on medium heat. Brush grill with canola oil.
  2. In a small bowl, whisk together 2 tablespoons canola oil, lime juice, brown sugar, balsamic vinegar and cinnamon.
  3. Grill peaches 3 to 4 minutes on each side; grill lemon loaf until grill marks appear. Remove peaches and lemon loaf from grill.
  4. Place peaches on top of lemon loaf slices and drizzle with prepared dressing.
  5. Garnish with German chocolate shavings and mint sprigs, and serve with ice cream.
Serves

Serves 8

Notes, Tips & Suggestions

*Find the recipe at www.canolainfo.org or buy German imported packaged cake.

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Sauerkraut Turkey Burgers With Emmentaler and Mustard Sauce

Ingredients
  • Canola oil for brushing grill
  • 1 pound lean ground turkey
  • 1 1/2 cups shredded German Emmentaler cheese, divided
  • 1 cup German sauerkraut with wine, squeezed dry
  • 1/4 cup plain breadcrumbs
  • 1 egg white
  • 2 tablespoons Bavarian mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 pretzel rolls or other sandwich rolls, split horizontally and toasted
Mustard Sauce
  • 1/3 cup canola oil
  • 1/4 cup German mustard
  • 2 tablespoons sherry wine vinegar
  • 2 tablespoons minced dried cranberries
Accompaniments
  • German pickles, red onion rings, sliced tomatoes and lettuce leaves
Preparation
  1. Combine turkey, 1 cup cheese, sauerkraut, breadcrumbs, egg white, mustard, salt and pepper in a large bowl and mix together with hands. Shape into 4 patties.
  2. Heat propane grill on medium-high. Brush grill with canola oil to prevent sticking. Cook burgers, turning once, 4 to 5 minutes on each side or until cooked through. Toast rolls on the grill, and sprinkle burgers evenly with remaining cheese during the last two minutes of cooking.
  3. For mustard sauce, whisk together canola oil, German mustard, vinegar and cranberries.
  4. Place burgers on rolls, spread with mustard sauce and top with accompaniments.
Serves

Serves 4

SOURCE: Canola Info
Propane Education Council
German Agricultural Marketing Board

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