Voila Quinoa

Harissa Chicken Olive Bulgur

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Colombian Barley Vegetable Soup

Voila Quinoa Ingredients 1 tsp. olive oil 1 lb. medium shrimp, peeled and deveined 1 medium red bell pepper, diced 2 tsp. minced garlic 1 cup frozen baby lima beans, blanched 3/4 cup sliced California Ripe Olives 1/2 cup low sodium chicken broth 3 cups cooked quinoa 1/2 cup chopped basil 1/4 cup crushed peanuts Directions Heat oil in a large sauté pan over medium high heat. Add shrimp and red peppers and cook for 3-4 minutes until shrimp are pink and peppers are slightly softened. Add garlic and cook for 1 more minute. Stir in lima beans, California Ripe Olives and chicken broth and bring to a boil. Turn down to a simmer and cook, covered, for 2-3 minutes. Stir in quinoa and basil and heat through. Top with peanuts just before serving. Serves 4.   TOP

Winter 2007 By Meryl Bennan

Global Grains at a Glance South for the Winter Make Mine Mediterranean Contest: Otherworldly Olives

Most of us could use a little mid-winter vaca, but just can't stomach packing up, sitting through another gate check line or paying for a trip that doesn't include the requisite family member to make it all "worth it". That just about sums it up for me. But this year, I've got a stress-free plan to battle those mid-winter blahs and it starts right here in my very own kitchen.

You've heard of armchair travel, right? You know, sitting around your living room, reading about some faraway place until you virtually transport yourself there for at least one or two Calgon moments. Well, I've got my sights set on a little dining table travel, and my itinerary is exploding with possibilities.

It used to be that if you wanted to take a culinary tour without first stepping onto the tarmac you were limited by the nearest supermarket to Italian, French and maybe a little Mexican cuisine. However, not only have supermarkets started expanding their aisles into areas that were never before available, alternative sources for gourmet, ethnic and healthy foods are more abundant than ever before. Specialty grocers are moving into new neighborhoods everyday, but the greatest resource for food these days isn't even a car ride away…It's right in front of your nose.

Oh, the internet! (And we thought it was just going to be an information superhighway.) Now it's not only the place to go when you want to find out what the heck harissa is, it's your very own corner store fully stocked with this flavorful Mediterranean pepper paste or whatever else your latest recipe calls for. And a doorstep delivery is just a click away.

But if you think this is only about adding new flavors to your diet, think again. I'm talking about adding nutritious options to our shopping lists; ones that many foreign countries have existed on for years. You know, like whole grains, those nutrient-packed little nuggets that our country's supermarkets replaced with white bread, rice and pasta for the past century or so. Instead of struggling to consume the government's suggested 3 or more servings per day of whole grains through breakfast cereals and energy bars, we can make the most of these flavorful products by cooking with them around the clock, now that they're easy to find.

Oh, I know, it's a little scary to try new things…Yeah, yeah, you've got to figure out how to cook 'em. And what if no one likes them, blah, blah, blah…But where's your sense of adventure? Try this. Season your favorite whole grains with healthy familiar family favorites, like California Ripe Olives. Add these meaty little monounsaturated-packed morsels to any of those toasty, nutty whole grains and you've got yourself a wholesome culinary match that takes you out of this world.

Interested in a little side trip? Check out the latest nutrition news and fat facts from nutritionist Dr. Connie Guttersen.   TOP

South for the Winter

Forget Florida and make your way past Mexico, this year heading South means hopping right over to the other side of the equator. If you really want to expand your horizons and delight your taste buds South America is where it's at. And, the best part about it is you may pick up some health bennies too.

Take quinoa for instance. Ever heard of it? Sounds like "Keen-Wah"…Well, it may be new to you, but it's been a dietary staple in the southern hemisphere since the Incas were in charge. This light, fluffy grain is a complete protein, which makes it perfect for vegetarians, but it's got plenty to offer omnivores too. Add it to stews, soups, salads and sides for body and texture when plain ol' noodles just won't cut it. Better yet, mix in California Ripe Olives, red bell peppers and sautéed shrimp and you'll see for yourself just how sensational the South can be.  TOP

Make Mine Mediterranean

OK, so you might be a little more comfortable with Italian food, but who says you can't veer from that regular ol' plate of pasta toward something a little more adventuresome for a change? Me? I'm all for it.

For starters, Mediterranean meals always send me into a sunny little zone bursting with some of the best flavors going, including fresh herbs, exotic spices and, of course, ripe olives…What's more, this stuff is actually healthy for you. With a diet widely based on whole grains, fresh veggies, lean meats and monounsaturated fats, these folks are some of the healthiest people around. Now, tell me, what's not to love here?

Of course, we'll make it easy for you. You don't have to leave the country to enjoy some of the finest flavors of the Mediterranean. Combining chicken, bulgur, harissa and California Ripe Olives, our latest recipe will take you there and back before bedtime. And with the internet on our side, you don't even need to worry about side trips to the nearest ethnic grocer.   TOP