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About East Oregonian : E.O. (Pendleton, OR) 1888-current | View Entire Issue (Aug. 29, 2017)
C LASSIFIEDS Tuesday, August 29, 2017 • 1-800-962-2819 • FAX 278-2680 Page 4 E ASTERN O REGON M ARKETPLACE FAMILY FEATURES E ating the same thing every y day can make lunch seem so “blah.” Now’s Now’ s the e perfect time to break out of the lunch rut and add ad dd some excitement to your meals. mea ls. Thinking outside the traditional tradition nal lunchbox is easy wit with the right ingredients. ingredien nt ts. Perk up your yo our noontime noshing with fresh, fresh seasonal ingredients coupled with kitchen pantry classics, cla ssics, like California Ripe R Olives, which add a unique flavor and bold, distinctive distinctiv ve color to any dish. California farmers grow more e than 95 percent of the ripe olives consumed in the United U States. From planting, pruning, harvesting and d processing, they make mak sure that the highest quality oliv ves come from their olives farms to your tabl table e – one can at a time. Adding olives to any lunch ca an help bring California can sunshine to each and every bite. Try T r ry some of these portable and packable recipes to o add excitement to lunch on-the-go and find more a at calolive.or g. calolive.org. Greek Gr eek Salad in Jars Courtesy of Simply Recipes Makes: 4 salads Dressing: Salad Dr essing: ed wine v vinegar 3 tablespoons r red 1/4 teaspoon salt, plus additional, add ditional, to taste (optional) pepperr , plus additional, to pinch of black pepper, taste (optional) 1/4 teaspoon dried oregano or egano o 1 teaspoon honey 5 tablespoons olive oil w lids 4 pint-size canning jars with Salads: 1/4 medium red r ed onion, thinly thin nly sliced h 1 cup cherry tomatoes, halved 1/2 large English cucumber, cucumbe err, sliced p pepperr , cut into 1/2- 1 yellow or orange bell pepper, inch pieces 3/4 cup California black ripe ri ipe olives 1/2 cup p (4 ( ounces) ) crumbled crumble ed feta cheese fr esh ba aby spinach or other 4 small handfuls fresh baby dark, leafy greens gr eens ead r rounds, ounds, halv ved (optional) 4 pita br bread halved T o prepare dressing: In small bo wl, whisk together To bowl, vinegar pepper , oregano and an nd honey. honey . vinegar, , salt, pepper, Gradually whisk in oil. Taste. T a aste. Add additional salt and pepper pepper, , if desired. Divide dressing between four pint jars. T o assemble salads: Divide o onion nion between four To jars. Divide tomatoes, cucumbers, cucumbe rs, peppers, olives and feta cheese between jars. Pack remaining r space with spinach compressing leaves slig spinach, ghtly . slightly. Secure lids and refrigerate up to two days. T o serve: Empty salads into bowls bo owls and toss with To dressing. Serve with pita bread. Note: Store and transport salads upright so dressing stays on bottom. bottom . Smoked California Ri Ripe ipe Olives can crave-worthy produce a crave-worth hy culinary surprise and become one of yo our favorite flavor your discoveries There are e a few easy ways discoveries. smoked to make your own sm moked olives, them including preparing th hem on the grill steps: with these quick steps s: 1. Soak wood chips i in water for 30 minutes. Drain well. we ell. 2. Pierce a foil pan several s everal times with a small, sharp knife and spread wood chips in a single layer la ayer in the pan. Set coals directly on hot coa als or metal bars on a gas grill. Close the t lid and set heat to high only under r the pan of chips. 3 . When chips are sm smoking, moking, place drained California a Ripe Olives in a grill basket on gril ll with the burners grill off. of ff f. Close the lid and a smoke for minutes. 30 minut es. Black and White Pizza Makes: 1 pizza n olive 1 tablespoon extra-virgin oil, plus additional for fo or pizza crust ed a and 1 cup onion, quarter quartered thinly sliced r oasted ga arlic , 2 tablespoons roasted garlic, minced bell a 4 ounces small baby bella mushr ooms, chopped d flour mushrooms, pr epar ed pizza pizz a 1 package prepared dough epar ed Alfr edo s sauce 1 cup pr prepared Alfredo mozzar ella a 1 cup smoked mozzarella cheese, shredded shr edded fr esh mozzarella mozzar ell la 4 ounces fresh 1/2-i inch cheese, torn into 1/2-inch pieces 1 small boneless, skinless s east, cooke ed and chicken br breast, cooked thinly sliced fr esh r rosemary, osem mary , 2 tablespoons fresh chopped extra-la arge 1 can (6 ounces) extra-large California Black Ripe e c in Olives, drained and cut wedges fr eshly grated Parmigiano- Parmigi iano- freshly Reggiano an nd line large lar ge baking Heat oven to 450 F and sheet with parchment t paper paper. . lar ge skillet over r medium heat, heat In large 1 tablespoon oil. Add onion, garlic and mushrooms, and cook cook, frequently, k, stirring frequently y, nions are soft. 10 minutes, or until on onions Reserve. pizz a dough into in nto thin oval on Roll pizza surfac e. Transfer T ransfer to lightly floured surface. shee et and brush lightly prepared baking sheet with olive oil then spread sp pread evenly with Alfredo sauce. Top mushroom T op with i h mushroo h om mixture, i cheeses, chicken and d rosemary. rosemary . Sprinkle olives over pizza. Bake 10-15 minutes, minut tes, or until cheese is melted and lightly y browned around edges. Serve with Parmigiano-Reggiano. Parmig iano-Reggiano. Maple M l e Olive Oli Cheese ecake Bites Cheesecake Makes: 1 16-20 mini cheesecakes N Nonstick cooking spray c graham cracker 1/2 cup crumbs 2 tablespoons t butter r , melted butter, 3 tablespoons t sugar r, divided sugar, 6 ounces o cr eam cheese, cream r room oom temperatur temperature e 3 tablespoons t pur pure e maple syrup 2 tablespoons t flour 1 teaspoon t vanilla extract e 1 egg c coarsely chopped 1/4 cup California Ripe Olives Hea H at oven to 325 F and d coat 16-20- 16 20 Heat cup p mini muffin mufff fin tin with nonstick coo oking spray. spray . cooking I small bowl, stir together In gra aham cracker crumbs, butter and graham 1 tablespoon ta ablespoon sugar sugar. . Place equal am mounts into each mini muf f fin f cup amounts muffin the then n press firmly into bottom of eac ch cup. W orking o each Working with one cup at a time, ti ime, press small piece of plastic wra ap onto surface and press crust wrap firm mly into mini muf f fin f cups. firmly muffin I large In lar g ge bowl of electric mixer, mixer , bea at cream cheese, maple syrup and beat rem maining sugar until smooth; remaining bea at in flour and vanilla on low beat spe eed. Add egg and beat until just speed. com mbined; stir in olives. combined; S Spoon equal amounts into each cup p. cup. B k 20-25 20 25 minutes, i il fill li ling Bake or until filling feels set. ru un Let cool completely then run small, thin knife around edge of each to remove from pan.
