Fast And Fresh

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.

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
In medium bowl combine olives, tomatoes, peppers, onions, beans and capers.
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

Nutrients per serving:
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.

Santa Fe Olive Toss
Ingredients
1 1/2 jars (4.5 ounces) Lindsay Spicy Jalapeño 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
Combine olives, corn, peppers, green onions and black beans.
In 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.

Preparation Time
30 minutes

Nutrients per serving:

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.

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
In a medium bowl combine olives, celery, carrot, 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.

Preparation Time
30 minutes

Nutrients per serving:

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.