Lindsay Olives

Antipasto Chopped Salad / JillHough.com

I regularly work with Lindsay Olives, developing recipes and doing promotional appearances. Here’s a set of recipes I developed for a cross-promotion with California Sun-Dry Sun-Dried Tomatoes. (For video clips of TV appearances, see my Video Clips page.)

Antipasto Chopped Salad

At a Glance:
Prep Time: 35 minutes
Servings: 4 as an entrée

Ingredients:
1/3 cup olive oil
3 tablespoons fresh lemon juice
2 cloves garlic, minced
6 cups 3/4-inch diced iceberg lettuce (about 1/2 head)
1 cup halved Lindsay® Naturals Black Ripe Olives
1 cup halved Lindsay® Naturals Green Ripe Olives
1 cup or 1 8.5-ounce jar drained California Sun-Dry® Julienne Cut Sun-Dried Tomatoes
1 cup sliced mushrooms (larger mushrooms halved)
1 cup 1/2-inch diced provolone cheese
1 cup 1/2-inch diced salami
3/4 cup sliced celery
1/2 large red bell pepper, cut into 1/2-inch dice
1/2 red onion, cut into 1/2-inch dice
1/2 cup torn fresh basil leaves
1/2 cup fresh parsley leaves
Salt and black pepper, to taste

Directions:
In small bowl, whisk together olive oil, lemon juice, and garlic. Set aside.

In large bowl, toss remaining ingredients. Add dressing; add salt and pepper to taste.

Nutrients Per Serving:
Calories: 708
Calories from fat: 499
Total fat: 65.0g
Monounsaturated fat: 26.4g
Cholesterol: 45.2mg
Sodium: 1648mg
Total Carbohydrates: 31.4g
Dietary fiber: 2.5g
Protein: 16.8g

Tips:
Hearty enough for a meal, all this salad needs on the side is a few long, thin breadsticks.
If you like things spicy, toss in some Lindsay® Sliced Golden Greek Pepperoncini.

Olive and Sun-Dried Tomato Panzanella / JillHough.com Olive and Sun-Dried Tomato Panzanella

At a Glance:
Prep Time: 30 minutes
Servings:  6 to 8 as a side dish

Ingredients:
1/2 cup olive oil, or more to taste
3 tablespoons red wine vinegar, or more to taste
3 cloves garlic, minced
6 cups 1-inch diced crusty Italian bread
2 cups baby spinach leaves
3/4 cup drained Lindsay® Naturals Black Ripe Olives
3/4 cup drained Lindsay® Naturals Green Ripe Olives
3/4 cup drained California Sun-Dry® Julienne Cut Sun-Dried Tomatoes
1/2 cucumber, peeled and cut into 1/2-inch dice
1/2 red bell pepper, cut into 1/2-inch dice
1/4 red onion, thinly sliced
16 large basil leaves, cut crosswise into thin slices
3 tablespoons coarsely chopped fresh oregano
Salt and black pepper, to taste

Directions:
In small bowl, whisk together olive oil, vinegar, and garlic. Set aside.

In large bowl, toss remaining ingredients. Add dressing; add more oil, more vinegar, and salt and pepper to taste.

Nutrients Per Serving:
Calories: 318
Calories from fat: 196
Total fat: 25.4g
Monounsaturated fat: 9.1g
Cholesterol: 0.0mg
Sodium: 475mg
Total Carbohydrates: 25.1g
Dietary fiber: 1.4g
Protein: 3.1g

Tips:
Panzanella is a perfect, summery side dish to simply grilled chicken, fish, or meat.
This recipe is also good with baby arugula leaves instead of the spinach.

Southwest Pasta Salad / JillHough.com Southwest Pasta Salad

At a Glance:
Prep Time: 30
Cook Time: 40 minutes
Servings: 6 as an entrée

Ingredients:
1 ear corn
1 red bell pepper
1 yellow bell pepper
2 jalapeno peppers
3 limes
8 ounces fusilli pasta, or other favorite shape
3 tablespoons olive oil
2 cups diced or shredded rotisserie chicken (optional)
1 cup or 1 3.8-ounce can drained Lindsay® Naturals Sliced Black Ripe Olives
1 cup or 1 8.5-ounce jar drained California Sun-Dry® Julienne Cut Sun-Dried Tomatoes
1 cup crumbled queso fresco
6 scallions, thinly sliced
1/2 red onion, halved and thinly sliced
1/2 cup coarsely chopped fresh cilantro
Salt, to taste

Directions:
Carefully peel husk back from corn. Remove silks, then fold husks back over kernels.

Prepare grill to medium-high heat. Grill corn, turning occasionally, until speckled brown and heated through, 10 to 12 minutes. Grill bell peppers and jalapenos, turning occasionally, until well charred, 12 to 18 minutes for bell peppers and 10 to 12 minutes for jalapenos. Set corn, bell peppers, and jalapenos aside until cool enough to handle.

Meanwhile, zest 2 limes, then squeeze zested limes to yield 3 tablespoons juice. Cut remaining lime into wedges. Set zest, juice, and wedges aside. Cook pasta according to package directions. Drain, transfer to large bowl and toss with lime zest, lime juice, and oil; set aside to cool.

Remove husks from corn and cut kernels from cob. Add to bowl with pasta.

Use your fingers to wipe most of charred skin from bell peppers and jalapenos, then cut or tear in half; discard core and seeds. Slice bell peppers and jalapenos and add to bowl with pasta.

Add remaining ingredients and toss well; add salt to taste. Serve with lime wedges along side.

Nutrients Per Serving:
Calories: 549
Calories from fat: 226
Total fat: 31.4g
Monounsaturated fat: 6.7g
Cholesterol: 47.5mg
Sodium: 633mg
Total Carbohydrates: 53.0g
Dietary fiber: 3.3g
Protein: 23.4g

Tips:
If you prefer, you can cook the corn on the stovetop—shuck it, then cook it in boiling water until crisp-tender, 3 to 5 minutes.
You can also char the bell peppers and jalapenos on a gas stovetop. Sit them over a medium flame directly on the grate, and cook, turning occasionally, until charred all over, 8 to 12 minutes for the bell peppers and 6 to 8 minutes for the jalapenos.