Think Out­side the Lunch­box

Escalon Times - - NEWS -

Eat­ing the same thing ev­ery day can make lunch seem so “blah.” Now’s the per­fect time to break out of the lunch rut and add some ex­cite­ment to your meals. Think­ing out­side the tra­di­tional lunch­box is easy with the right in­gre­di­ents. Perk up your noon­time nosh­ing with fresh, sea­sonal in­gre­di­ents cou­pled with kitchen pantry clas­sics, like Cal­i­for­nia Ripe Olives, which add a unique fla­vor and bold, dis­tinc­tive color to any dish.

Cal­i­for­nia farm­ers grow more than 95 per­cent of the ripe olives con­sumed in the United States. From plant­ing, prun­ing, har­vest­ing and pro­cess­ing, they make sure that the high­est qual­ity olives come from their farms to your ta­ble – one can at a time.

Adding olives to any lunch can help bring Cal­i­for­nia sun­shine to each and ev­ery bite. Try some of th­ese por­ta­ble and pack­able recipes to add ex­cite­ment to lunch on-the-go and find more at calo­live.org.

Greek Salad in Jars

Cour­tesy of Sim­ply Recipes Makes: 4 sal­ads Salad Dress­ing: 3 ta­ble­spoons red wine vine­gar 1/4 tea­spoon salt, plus ad­di­tional, to taste (op­tional) pinch of black pep­per, plus ad­di­tional, to taste (op­tional) 1/4 tea­spoon dried oregano 1 tea­spoon honey 5 ta­ble­spoons olive oil 4 pint-size can­ning jars with lids Sal­ads: 1/4 medium red onion, thinly sliced

1 cup cherry toma­toes, halved 1/2 large English cu­cum­ber, sliced 1 yel­low or or­ange bell pep­per, cut into 1/2-inch

pieces 3/4 cup Cal­i­for­nia black ripe olives 1/2 cup (4 ounces) crum­bled feta cheese 4 small hand­fuls fresh baby spinach or other dark,

leafy greens 4 pita bread rounds, halved (op­tional) To pre­pare dress­ing: In small bowl, whisk to­gether vine­gar, salt, pep­per, oregano and honey.

Grad­u­ally whisk in oil. Taste. Add ad­di­tional salt and pep­per, if de­sired. Di­vide dress­ing be­tween four pint jars. To as­sem­ble sal­ads: Di­vide onion be­tween four jars. Di­vide toma­toes, cu­cum­bers, pep­pers, olives and feta cheese be­tween jars. Pack re­main­ing space with spinach, com­press­ing leaves slightly. Se­cure lids and re­frig­er­ate up to two days. To serve: Empty sal­ads into bowls and toss with dress­ing. Serve with pita bread.

Note: Store and trans­port sal­ads up­right so dress­ing stays on bot­tom.

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