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Simply Natural ~ Lindsay Olives

September 5, 2016 · by Carrie Trax ·

2016.08.07@11.45.17._K3_5977I took a recent trip to our southern neighboring state to see what was “Fresh from California”  and to attend my 5th IFBC in Sacramento.  Northern California has the perfect climate to grow and produce a large selection of fresh fruits, vegetables and other products.  During an evening of “Taste of Sacramento” I stopped by to meet the folks from Lindsay Olives.  Usually when you say olives we all think of green and black olives.  My memories of olives are at the holidays and putting a black olive on every one of my fingers, playing with them before eating each from my little fingers.  I am starting that tradition now with my granddaughter and watching her enjoy olives just as much as I did.  But olives are not just for the holidays Lindsay Olives has a NEW Line of Simply Natural Olives in the traditional green and black but also some delicious blends of olives.  Check out some of the blends they will have:

Natural Italian Medley
Kalamata, Manzanilla and Queen olives mixed with a robust flavor combination of garlic and basil that is reminiscent of summertime on the Italian seaside.  These would be perfect on an Antipasto Platter.

Natural Mediterranean Medley
A simple combination of parsley, black pepper and garlic is the ultimate enhancement to a perfect assortment of queen, Kalamata and Manzanilla olives.  Toss these olives in a traditional Greek salad to add new layers of flavor.

Natural Spanish Blend
A hearty mix of garlic, paprika, marjoram, cumin and laurel leaves produce a bold and flavorful olive blend.  Toss these in a pasta salad or chop some up and add to your favorite frittata recipe.

Coming soon NEW Lindsay Party Picks … Entertaining made easy, these olives are already on a pick in the jar, just open and add to your Martini simple and easy.  Check out all the flavors they will have: Red Pepper, Spicy Veggies, Garlic, Sweet Veggie, Jalapeno, and hot Piri Piri Peppers.

Check out here all that Lindsay has to offer at ilovelindsay.com

Keep some Lindsay olives on hand just in case you have some family or friends that stop by.  Here is a quick and easy recipe you can throw together in minutes.

Warm Olives with Herbs2016.08.07@11.25.41._K3_5944
3 tablespoons CVR Arbequina Olive Oil
1 (6 oz.) can Lindsay Naturals California Black Ripe Pitted Olives, drained
1 (6 oz.) can Lindsay Naturals California Green Ripe Olives, drained
2 cloves garlic, minced
4 sprigs fresh thyme
1 tablespoon red wine vinegar or sherry vinegar
1/4 teaspoon freshly ground pepper

Heat oil in a large skillet over medium heat until hot.  Add olives, garlic and thyme sprigs; saute 5 to 6 minutes or until heated through.  Remove from heat; stir in vinegar and pepper.  Serve warm or at room temperature.

2016.08.07@12.36.12._K1_8607

Filed Under: appetizer, snack · Tagged: appetizer, California, Lindsay Olives, olive oil, olives, snack

Roasted Pumpkin Seeds ~ 2 ways

November 25, 2013 · by Carrie Trax ·

Salt and Pepper Pumpkin SeedsIf you cooked a fresh pumpkin this year for Thanksgiving I hope you saved the seeds.  Check out my blog on how to cook a pumpkin. I roasted our seeds two ways this year, Salt & Pepper Pumpkin Seeds and Caramelized Pumpkin Seeds.  The Salt & Pepper pumpkin seeds are very addicting and you can not stop at just a few.  The caramelized pumpkin seeds are sweet and savory at the same time and are great sprinkled over a salad!

Salt & Pepper Pumpkin Seeds
3 cups pumpkin seeds
2 teaspoons olive oil
2 teaspoons coarse salt
1 teaspoon black pepper
Preheat oven to 325 degrees.  Clean, rinse and dry pumpkin seeds.  Place pumpkin seeds in a bowl with the olive oil, salt and pepper and toss to combine.  Spread onto a large baking sheet in a single layer.  Cook for 25-30 minutes or until lightly brown.  Stir the pumpkin seeds about every 10 minutes.  Remove from oven and cool.  Place in a bag or container to keep fresh.

Caramelized Pumpkin SeedsCaramelized Pumpkin Seeds
2 cups pumpkin seeds
3 tablespoons brown sugar
1 teaspoon coarse salt
2 teaspoons olive oil
Preheat oven to 325 degrees.  Clean, rinse and dry pumpkin seeds.  Place pumpkin seeds in a bowl with the brown sugar, salt and olive oil and toss to combine.  Spread onto a large baking sheet in a single layer.  Cook for 25-30 minutes or until lightly brown.  Stir the pumpkin seeds about every 10 minutes.  Remove from oven and cool.  Place in a bag or container to keep fresh.

Filed Under: snack · Tagged: caramelized, fall, kid favorite, pepper, pumpkin seeds, salt, snack, treat

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Featured Posts

Portland Farmers Winter Market

Portland Farmers Winter Market

What is the best way to know what is fresh in Oregon this week?  Just head down to the Portland Farmers Winter Market at Shemanski Park.  That is what my husband and I did this past Saturday.  The winter market is open every Saturday from January 5th through February 23 from 10:00 am to 2:00 […]

Oatmeal Cookie ~ Trio

Oatmeal Cookie ~ Trio

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What to do with all the Green Tomatoes … Fried Green Tomatoes

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Turkey Pot Pie with Savory Crust

Turkey Pot Pie with Savory Crust

I always look forward to the day after Thanksgiving and all the leftovers.  One of my family’s favorite is a turkey pot pie with a  savory crust of parsley and cranberries.  Using your leftover turkey and vegetables you can create a delicious new meal.  No need to have only once a year you can substitute […]

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