LINDSAY
Spicy Pinto Beans with Olives
2 garlic cloves, minced
2 teaspoons olive oil
2 16-ounce cans pinto beans, rinsed and drained
1/2 cup chunky salsa
1 teaspoon ground cumin
1 6-ounce can Lindsay Pitted Ripe Olives
1/4 cup shredded Monterey Jack or Mexican-blend cheese
2 tablespoons chopped cilantro
1. Cook garlic in oil in a medium saucepan over medium heat for 1 minute.
Add beans, salsa and cumin; cook for 3 minutes, or until heated through.
2. Drain olives;cut crosswise in halves and stir into bean mixture. Simmer
for 2 minutes, or until heated through.
3. Transfer to a serving dish; top with cheese and cilantro. Makes 6 servings.
Brands may vary by region; substitute a similar product.
MONTEREY MUSHROOMS
Rosemary Chicken and
Mushroom Kabobs
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons finely chopped onion
3 tablespoons finely chopped rosemary
2 whole boneless, skinless chicken breasts, cut in 1/2-inch strips
12 large Monterey Clean N Ready White Mushrooms
12 cherry tomatoes
12 asparagus spears, cut in half
6 metal kabob skewers
1. Combine garlic, olive oil, onion and rosemary in a bowl. Stir in chicken
strips and marinate for 1 hour.
2. Preheat grill.
3. Remove chicken from the marinade and save the juices. Thread chicken
strips, mushrooms, tomatoes and asparagus onto the skewers.
4. Place skewers on the top rack of the grill; cook, brushing occasionally
with the reserved marinade, for 10-15 minutes, or until the chicken is
cooked. Makes 4-6 servings.
Brands may vary by region; substitute a similar product.
