1 teaspoon ground cumin
1 teaspoon chili powder
1/4 cup chopped
fresh cilantro
Salt and freshly ground
black pepper
Santa Fe Olive Toss
Lindsay Olives
1 1/2 cups drained and
coarsely chopped
Lindsay olives (combine
2 or 3 types of olives for
flavor and color)
1 ear of corn, cooked,
cooled and kernels cut
off the cob, or 4 ounces
canned sweet corn
1 small red bell pepper,
seeded and diced
1 small yellow bell pepper,
seeded and diced
5 green onions,
thinly sliced
3/4 cup canned black
beans, rinsed
and drained
2 tablespoons freshly
squeezed lime juice
Combine olives, corn, bell peppers, green onions
and black beans in a bowl.
In a small bowl, whisk together lime juice and olive
oil. Stir into the olive mixture.
Add cumin, chili powder and cilantro to the olive
mixture; mix well. Taste and season with salt and
pepper as needed. Makes 10 servings.
Serving suggestion: The olive toss goes great
with beef or chicken. For a completely vegetarian
version, serve it with salad or coleslaw.
Tip: This can be made up to 2 days in advance. Place
in a covered container and refrigerate. Remove from
the refrigerator 30 minutes before serving.
Nutritional information: Each 1/2-cup serving
has 115 calories, 2 g protein, 8 g carbohydrates, 9 g
fat, 3 g saturated fat, 0 mg cholesterol, 2 g fiber,
153 mg sodium.
4 tablespoons extra-virgin
olive oil
Honey Cornbread Muffins
Pacific Natural Foods
2/3 cup heavy cream
2/3 cup Pacific Natural
Foods* Organic Free
Range Chicken
Broth
1 cup corn kernels
1/4 cup butter, melted
1/3 cup honey
6 ounces canned green
chiles, chopped
1 egg
1 tablespoon vanilla extract
1 cup all-purpose flour
3/4 cup cornmeal
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
Dash of salt
Organic
Preheat oven to 350°F.
In a bowl, combine cream, chicken broth, corn
kernels, butter, honey, chiles, egg and vanilla.
Stir until well blended.
In a separate bowl, combine flour, cornmeal, sugar,
baking powder, baking soda and salt.
Gently incorporate the wet ingredients into the dry
until you have a smooth and moist batter. Be careful
not to overmix. Spoon the batter into 12 greased or
paper-lined muffin cups.
Bake for 25-30 minutes, or until a tester inserted in
the center comes out clean. Makes 12 muffins.
Brands may vary by region; substitute a similar product.
