Ingredients You Need 1 ear corn1 red bell pepper1 yellow bell pepper2 jalapeño peppers3 limes8 ounces fusilli pasta, or other favorite shape3 tablespoons olive oil2 cups diced or shredded rotisserie chicken (optional)1 cup or 1 3.8-ounce can drained Lindsay® Naturals Sliced Black Ripe Olives1 cup or 1 8.5-ounce jar drained California Sun-Dry® Julienne Cut Sun-Dried Tomatoes1 cup crumbled queso fresco6 scallions, thinly sliced1/2 red onion, halved and thinly sliced1/2 cup coarsely chopped fresh cilantroSalt, to taste Cooking Directions 1. Carefully peel husk back from corn. Remove silks, then fold husks back over kernels. 2. Prepare grill to medium-high heat. Grill corn, turning occasionally, until speckled brown and heated through, 10 to 12 minutes. If you prefer, you can cook the...
Ingredients You Need 1 1/2 cups pattypan squash, sliced 1/2-inch thick (6 oz.)1 1/2 cups zucchini, sliced lengthwise 1/2-inch thick (6 oz.)5 ounce radicchio, quartered1 1/2 tablespoons olive oil1/2 teaspoon Kosher salt1/2 teaspoon coarsely ground black pepper2 1/2 cups cooked orzo pasta, cooled to room temperature (1 lbs.)2/3 cup Lindsay® Sliced California Ripe Olives2 tablespoons red wine vinegar2 1/2 tablespoons balsamic vinegar1 tablespoon shallots, minced2 teaspoons thyme, chopped1/4 cup basil, chopped1/4 cup goat cheese, crumbled (2 oz.)1/2 cup almonds, toasted sliced (1 1/2oz.) Cooking Directions 1. In a large mixing bowl, toss squash, zucchini and radicchio with 1/2 Tablespoon of olive oil and season with salt and pepper. 2. Grill vegetables over medium-high heat for 2-3 minutes per side until...
One taste of this dish and you know you’ve grilled a winner. Use a fruity extra-virgin olive oil from Tuscany, especially one with a peppery finish on the palate. Give the fillets and peppers a generous rub, so the oil penetrates them while the grill heats. This tasty recipe was created by cookbook author Diane Morgan. Ingredients You Need 4 (6 to 7 oz.) halibut fish fillets2 tablespoons extra-virgin olive oil, divided1/2 teaspoon Kosher or sea salt1/2 teaspoon freshly ground black pepper2 red bell peppers, cut lengthwise into 6 thick strips2 yellow bell peppers, cut lengthwise into 6 thick strips1 cup quartered Lindsay® Pimiento Stuffed Spanish Manzanilla Olives Cooking Directions 1. Heat grill to medium-high heat. 2. Arrange fish on...
This recipe for cod, cherry tomato, and green olive tray roast is so quick and easy to prepare but looks impressive when you pull it out of the oven. Serve with a big bowl of buttered orzo STEP 1 Heat the oven to 220C/fan 200C/gas 7. Put the onions and tomatoes in a shallow roasting tin or dish. Season, add 4 tbsp of olive oil and toss together. Roast for 15 minutes. Wrap each piece of cod in a slice of Parma ham. Add the olives to the tray sit the cod on top of the tomatoes. Keep roasting for another 15 minutes until the cod is cooked through and the Parma ham has crisped up. Scatter with parsley and...
This is great for picnics, light lunches or suppers- served with a green salad. If you have walnut oil in store – drizzle with that instead of the olive oil.
