Game Day Eats and Treats

Score major points with delicious dishes

(Family Features) If the crew is coming over to root for your favorite team, it may be time to spice up the menu. Whether you’re hosting the weekend get-together or watching the game after work, switch up your typical spread and serve something new to leave your guests cheering for more.

When it comes to choosing an ingredient that can lend a winning assist to nearly any dish and score you some major points, look no further than California Ripe Olives.

Variety is key when mapping out food for a crowd, regardless of the event. Plan on serving one main course and two sides, and consider no-fuss options like chips and dips. If there are kids in attendance, make sure there is something neutral for even the pickiest eaters to snack on. However, try your best to avoid anything that needs a knife and fork to eat – finger foods typically work best when the game is on and conversation is flowing.

The mild and unique taste of California Ripe Olives lends itself well to many different flavor pairings, such as these recipes for Pulled Pork Sandwiches with Peach-Olive Jam, Easy Olive Bread and Sun-Dried Tomato and Olive Tapenade. Whether your guests are fans of spicy, mild, sweet or savory, the only limit is your imagination when you pull a can of olives from the pantry.

Family farms across California grow 95 percent of the ripe olives consumed in the United States. Each can is a labor of love. Multi-generational family farms work with family-owned canneries in California to produce each can and ensure only the highest quality olives make it from the farm to your game-day table. For more creative ways to use olives, including family recipes from growers across California, visit CalOlive.org .

Simple Entertaining Tips to Take Your Table to the Next Level

1. A colorful platter is an easy way to spice up a spread.
2. Pair something salty with something sweet for a juxtaposition of flavors.
3. If you’re serving food on neutral plates, add some colorful linens.
4. Plan the menu around a central theme or ingredient.
5. Guests love choices – making more options available can make for better spreads.
6. Use versatile ingredients, like California Ripe Olives, to keep picky eaters happy.

Pulled Pork Sandwiches with Peach-Olive Jam

• 1          teaspoon olive oil
• 3          pounds pork shoulder roast
• kosher salt, to taste
• ground black pepper, to taste
• 4          cloves garlic, quartered
• 4          cups low-sodium chicken broth
• 8          ounces dried peaches
• 1          tablespoon chili powder
• 1          cup California Black Ripe Olives, wedged
• 2          teaspoons country mustard
• 1          ounce arugula
• 8          onion rolls, split and toasted

1. Heat oven to 375° F.
2. In large, high-sided saute pan, heat oil over medium-high heat.
3. Season pork with salt and pepper, to taste, and cook in pan 3-4 minutes on each side until browned.
4. Stir in garlic and continue cooking 3-5 minutes.
5. Pour in chicken broth, peaches and chili powder; bring to boil.
6. Cover loosely with foil and bake in oven 2 hours.
7. With slotted spoon, carefully remove peaches and transfer to small mixing bowl. Mix olives and mustard with peaches; set aside.
8. Continue to cook pork in oven 30-60 minutes until fork tender.
9. Allow to cool slightly then shred by pulling apart with fork.
10. Assemble sandwiches by spooning pork onto toasted rolls.
11. Top with arugula and peach-olive mixture.

Easy Olive Bread

Recipe courtesy of The Wicked Noodle

• 8          ounces cream cheese, softened
• 1/4       cup unsalted butter, softened
• 1/2       cup mayonnaise
• 1          clove garlic, minced
• 2          cups shredded cheddar cheese
• 10        ounces California Green Ripe Olives, chopped
• 2          green onions, chopped
• 1          loaf French bread, sliced in half lengthwise

1. Heat oven to 350° F.
2. In bowl, mix cream cheese, butter and mayonnaise until thoroughly combined. Add garlic; stir well to distribute. Add cheddar cheese, green olives and green onions; stir to combine.
3. Spread mixture on cut sides of bread. Bake 20-30 minutes, until cheese is hot, bubbly and starting to brown.

Sun-Dried Tomato and Olive Tapenade

• 1/2       cup shallots, chopped
• 1/4       cup chopped smoked sun-dried tomatoes
• 2          tablespoons extra-virgin olive oil
• 2          tablespoons white balsamic vinegar
• 2          cloves garlic, minced
• 1          can (6 ounces) California Green Ripe Olives, drained
• 1          can (6 ounces) California Black Ripe Olives, drained
• 1/4       cup lightly packed fresh basil
• sea salt, to taste
• freshly ground pepper, to taste
• crackers or toasted baguette slices

1. In food processor, pulse shallots, sun-dried tomatoes, olive oil, vinegar and garlic until finely chopped. Add olives, basil, salt and pepper; pulse again until chopped.
2. Cover and chill 1 hour.
3. Serve with crackers or toasted baguette slices.

Note: Recipe can be prepared one day in advance.

Photo courtesy of The Wicked Noodle (Easy Olive Bread)

SOURCE:
California Olive Committee

Nutritious Meals for Busy School Nights

(Family Features) When school is back in session, the real test for parents is not in the classroom, but in the kitchen. Between breakfast, lunch and dinner - not to mention snacks - meal planning seems endless and daunting.

With convenient options like canned ingredients on-hand, parents can have the makings of a wholesome homemade meal right at their fingertips.

Canned foods not only help cut down on prep time in the kitchen, but also deliver nutritional benefits. In fact, kids and adults who use six or more canned foods per week are more likely to have diets higher in 17 essential nutrients, according to a study published in "Nutrients." Plus, cans provide year-round access to seasonal fruits and vegetables, and keep food fresh and flavorful without the need for preservatives and additives.

From on-the-go breakfasts like Vegetable Frittata Minis to hearty dinners like this Beef and Vegetable Soup and everything in-between, a well-stocked pantry - or your "cantry" - full of canned proteins, fruits, vegetables and soups can help busy parents get through the week with creative meals they can feel good about serving their families.

For more information about the nutritional benefits of cooking with canned foods and to find flavorful recipes for the back-to-school season, visit CansGetYouCooking.com.

Tuna Sliders with Green Chilies

Recipe courtesy of Cans Get You Cooking
Servings: 12

• 1 can (5-ounce) tuna, packed in water, drained and flaked
• 1 can (4.25-ounce) chopped green chilies
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 1/4 cup reduced-fat mayonnaise
• 2 tablespoons chopped fresh cilantro or parsley
• 6 slider rolls, split
• lettuce leaves

1. In large bowl, combine tuna, green chilies, celery, red onion, mayonnaise and chopped cilantro; toss to mix well.
2. Top bottom half of each roll with lettuce leaves; top with some tuna mixture and top half of roll.

Beef and Vegetable Soup

Recipe courtesy of Cans Get You Cooking
Servings: 6

• 1 tablespoon vegetable oil
• 1 pound lean ground beef
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (14 1/2 ounces) low-sodium beef broth
• 1 can (14 1/2 ounces) sliced carrots, drained
• 1 can (14 1/2 ounces) cut green beans
• 1 can (14 1/2 ounces) stewed tomatoes
• 1 teaspoon dried basil
• 1 cup cooked egg noodles

1. In 4-quart saucepan over medium-high heat, in hot oil, cook ground beef until well browned on all sides, stirring frequently. With slotted spoon, remove beef to bowl.
2. In drippings remaining in saucepan over medium heat, cook onion and garlic until tender-crisp.
3. Add beef broth, carrots, green beans, stewed tomatoes, basil and ground beef; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10-15 minutes to blend flavors, stirring occasionally. Stir in cooked egg noodles.

Vegetable Frittata Minis

Recipe courtesy of Cans Get You Cooking
Servings: 36

• Nonstick cooking spray
• 8 large eggs
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried basil
• 1 can (8 ounces) mixed vegetables, drained
• 1/4 cup grated Parmesan cheese

1. Heat oven to 375 F. Spray mini muffin tins with nonstick cooking spray.
2. In large bowl, beat eggs, milk, salt, pepper and basil to blend well. Stir in mixed vegetables and Parmesan cheese.
3. Fill prepared pans with egg mixture. Bake until egg mixture puffs and is just set in center, about 8-10 minutes.
4. With rubber spatula, loosen frittatas from muffin cups and slide onto platter.

Gluten-Free Pumpkin and Chocolate Chip Bread

Recipe courtesy of Cans Get You Cooking
Servings: 20 (2 loaves)

• 4 cups oat flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• pinch of salt
• 1 cup (2 sticks) butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 can (15 ounces) pumpkin
• 2 cups chopped walnuts
• 1 cup bittersweet chocolate chips
• 1/2 cup confectioners' sugar
• 1 tablespoon milk

1. Heat oven to 350 F. Grease two 8-by-4-inch loaf pans. In large bowl, combine oat flour, baking soda, cinnamon, nutmeg and salt.
2. In large bowl using mixer, beat butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla, oat flour mixture and pumpkin; beat until just blended. Stir in walnuts and chocolate chips. Spoon mixture into prepared pans.
3. Bake 50-55 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.
4. In small bowl, stir confectioners' sugar and milk until smooth. Drizzle mixture over pumpkin bread.

SOURCE:
Cans Get You Cooking