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 So,
anyone else out there feeling a little overwhelmed with
that constantly changing "what to eat v. what to avoid"
talk? Now it's not just about getting enough vitamins
and minerals, but foraging for phytochemicals-those
plant produced compounds that provide protection against
heart disease, certain cancers and premature aging,
among other amazing things. Good news is that they're
easy to find in the vegetable aisle-just look for the
brightest colors, including our favorite black beauties,
California Ripe Olives. This time, there's no one "miracle
food", instead it's all about mixing and matching in
moderation. The result, colorful plates that look fabulous,
taste delicious and do wonders for our systems! (Want
to know more? See what chefs
and nutritionists
are learning.)
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Black
Olive and Chard Sauté -
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- 2
Tablespoons olive oil
- 2
cloves garlic, thinly sliced
- 1/4
cup pinenuts 1 bunch (8 oz.)chard, washed
and chopped
- 2
Tablespoons lemon juice
- 1/2
cup sliced California Ripe Olives
Directions:
Heat olive oil in a large sauté pan over
medium-low. Sauté garlic and pinenuts
until just golden. Stir in chard and cook until
wilted; then add lemon juice and olives. Serves
4 as a side dish.
Works
great as a companion for fish or meat. Want
to learn more about nutrition and bitter?
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BITTER
IS BETTER -
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Unlike
the rest of us, when it comes to phyto-packed veggies
bitter is better. I know what you're thinking, "YUK!"
But before you turn away, remember bitter is a main
component of your morning coffee and your afternoon
chocolate break! (Imagine going without those for a
couple of days-ouch!) See, bitter's not bad...
In the produce
section, you'll find bitter in greens including chard,
kale, broccoli rabe and arugula. Now that you know where
to find them, it's all about getting them down. That's
easy-California Ripe Olives are perfect for the job.
The salty, meaty flavors of California Ripe Olives mask
and compliment bitter flavors to create a unique taste
that most people really enjoy. So easy to prepare and
full of phyto-punch this gives a new meaning to "power
hungry".
IT'S
NOT EASY BEING GREENS: -
[top]
But
it can be easy cooking using this recipe.
Undercover
Broccoli Rabe,
Boil broccoli rabe in salted water just until it turns
bright and tender, then place it in a baking dish. Sprinkle
with California Ripe Olives and top with grated cheddar,
Swiss or parmesan cheese. Broil for a few minutes so
the top gets brown and gooey, or nuke it if you're really
in a time crunch.
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BRIGHT
IS BEAUTIFUL -
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Draw
from a variety of vegetables bursting with bright colors
and you're bound to put together a dinner that's bursting
with fantastic flavor and supercharged with phyto-power.
So long to the drab days of one veggie per plate; our
markets are delivering a wider variety of veggies than
ever before, I say use them and use them right. The
best way is to sauté boil or steam them just
until tender. For most veggies, a few minutes will do.
Toss them with California Ripe Olives for the ultimate
contrast and you'll see that you
really can judge a plate by its color!
QUARTERLY
RECIPE CONTEST -
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Color
Me a Winner. You can't judge a recipe by its color,
or can you?
Send
us your most colorful creations full of phyto-power.
We'll judge them on the basis of taste and colorfulness-and
of course, they must include California Black Ripe Olives.
The winner
will receive a California
Black Ripe Olive Apron, plus we'll post the winning
recipe here on the site.
So what are
you waiting for? Get in that kitchen, break out those
olives and whip up a colorful
recipe or two – just one more course in the
world of healthy and delicious dining.
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Kaleidoscope
Chicken -
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- 3
Tablespoons olive oil
- 1
pound chicken breasts, cut into 1-inch pieces
- 1
cup baby carrots
- 1
red bell pepper, diced into 1/2 inch pieces
- 1
cup snap peas
- 2
shallots, sliced
- 2
medium pattypan squash, sliced into wedges
- 3/4
cup California Ripe Olives (whole, pitted)
- 1
Tablespoon fresh basil, chopped
- Salt
and pepper to taste
Directions:
Heat 2 Tablespoons of oil in a large sauté
pan, add chicken and cook for 4-5 minutes, stirring
occasionally, until browned and cooked through.
Remove from pan onto clean plate and keep warm.
Add remaining oil to pan and stir in baby carrots
and peppers. Cook for 2-3 minutes, then add
peas, shallots and squash. Cook for an additional
3-4 minutes just until veggies are tender. Mix
in olives and cooked chicken and season with
basil, salt and pepper. Serves four.
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