10 Minute Lamb

Quick Chick Couscous

Mediterranean Trail Mix

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Grilled Chicken, Fennel and Olive Skewers

Spring 2003

By Meryl Bennan

It may come in like a lion, but springtime is here. Time to ditch those heavy sweaters, start baring some skin and facing the reality that swimsuit weather is just around the corner. This year's going to be particularly rough. Pregnant in 2001 and nursing the following year, I've been "eating for two" since the turn of the century. In other words, "portion control" hasn't been part of my vocabulary for quite some time now and suddenly its all catching up.

"Making Sense of Garlic" Recipe Contest Winner Contest: Put a little Spring into your step... We all know how great it feels to dish up a fantastic meal for the family that tastes good and is good for them too. One of the best ways is to flavor with fresh seasonal veggies and California Ripe Olives and let the meat take on a supporting role. Send us your favorite vegetarian or semi-vegetarian recipes, using California Ripe Olives, vegetables and maybe just a little bit of meat. We'll taste 'em and test 'em until we've found the very best of the season. The winner will receive a free California Ripe Olive apron, a case of California Black Ripe Olives, and some on-site recognition. Spring into action and you just may see you name and winning recipe on the California Ripe Olive web-site in a few short months. Top 10 Minute Lamb Ingredients 2 tablespoons Olive oil 1 pound Lean Lamb Meat (cut from the leg), sliced into 1/4-inch thick strips 1 pound Red Onion, sliced into thin strips 1 pound Asparagus, cut into 1/2-inch pieces 1 1/2 cups California Ripe Olives, whole pitted 2 tablespoons Balsamic vinegar 1/4 cup Chopped parsley Salt and pepper to taste Directions Heat oil in a large sauté pan over medium high heat. Add lamb and cook for 1-2 minutes, stir and continue cooking for 1-2 minutes until browned. Transfer to a clean plate and set aside. Mix red onions and asparagus into pan and cook for 3-4 minutes stirring occasionally. Return lamb to pan, add California Ripe Olives, vinegar and parsley. Season to taste with salt and pepper. Serves 4. For more meaty flavor without all that saturated fat, check out our home cook recipes, you'll see what olive can bring to your table. Top

The new strategy: get back to eating moderate portions of healthy food, keep fat intake on the monounsaturated side of life and hit the gym at least 3 times a week. Craving for fast food? Bust open a can of California Ripe Olives. And why not? No wait in the drive thru lane, no muffled conversations with disgruntled employees over an outdated intercom machine, and at just 7 calories and less than 1g of fat per piece they'll keep your fingers busy and appetite satisfied with no worries about that waistline.

Fast food and portion control are not only on my mind.
Read what nutritionists are saying about our country's hunger for more.

The Meat of the Matter
Here's the thing... from fast food to white tablecloth restaurants we're always looking for great value. The American translation: more is better. Not happy with just two burgers slapped on a sesame seed bun, now you can have three. If you think a 7 ounce steak sounds good, may as well dive into the 12 ounce one that only costs a dollar more. It's unreal, not to mention disgusting; but if they serve it, we will come and lick our plates clean!

Sure you can tempt me with an extra scoop of ice cream (or three), but its time to consider quality over quantity and health as well as happiness. A well seasoned 4-5 ounce cut of your favorite meat accompanied by your favorite veggies and California Ripe Olives can easily stand up to just another big hunk of red meat. And, when you're buying less per meal, the best cuts suddenly become more affordable. Lower cost, outstanding flavor... Now what was that about value?

Hungry for Fast Food? Learn to cook!
Why is it that most of us pass by the Golden Arches and begin to salivate? Come on, the food's not that good. My thought... Maybe if we all started to eat better throughout the day, sitting down and appreciating our meals, we'd have less room for McWhatevers and more sense to keep driving.

Scratch cook or not, when you prepare a few good meals for yourself, you're more likely to pay attention to what you're eating. (I swear I think about every gram of fat I dish up in my own kitchen, but will still order a fat-laden cream pasta at my favorite Italian restaurant faster than you can say "Fettuccini Carbonara")

Just shop for a few of your favorite staples like California Ripe Olives once a week and you can keep your cupboards up to snuff. Step inside, and the kitchen's really not that bad... in fact, I think it's kind of fun! Start by learning 3-4 dishes and after a while you'll be surprised how quickly you can throw them together in a pinch. Think couscous is too exotic for a first? Think again... Demystify this Mediterranean delight and in 10 minutes, you'll see that Mickey D's has nothing on you now!

How about making snack time into an activity? Throw together some smiling pizza English muffins with lowfat cream cheese, pizza sauce and olives. Kids will love dotting their own muffins with California Ripe Olive slices. And watch...a smile on the pizza... a smile on the face!

Want something truly simple? Set out a kid's antipasto or what I like to call a "Mediterranean trail mix" with California Ripe Olives, Cherry tomato halves, Mozzarella cubes and pasta spirals. Rather than sitting in front of the TV with a bag of chips, your kids can pop into the kitchen for a handful of healthful treats. Better yet, set out a tray in your backyard and encourage them to pick between innings...Not while running around, of course!

A treat for the tiny tots? Toss some sliced California Ripe Olives right onto your toddler's highchair tray and watch as he puts his pincer grasp to work. Oh, baby, we're talking fun for the whole family.