{"id":3716,"date":"2017-09-17T01:00:28","date_gmt":"2017-09-17T01:00:28","guid":{"rendered":"http:\/\/zestmag.com\/online\/?p=3716"},"modified":"2017-09-17T01:00:28","modified_gmt":"2017-09-17T01:00:28","slug":"think-outside-the-lunchbox","status":"publish","type":"post","link":"http:\/\/zestmag.com\/online\/think-outside-the-lunchbox\/","title":{"rendered":"Think outside the lunchbox"},"content":{"rendered":"

Eating the same thing every day can make lunch seem so “blah.” Now’s the perfect time to break out of the lunch rut and add some excitement to your meals.<\/strong><\/p>\n

\"\"<\/a><\/p>\n

Thinking outside the traditional lunchbox is easy with the right ingredients. Perk up your noontime noshing with fresh, seasonal ingredients coupled with kitchen pantry classics, like olives, which add a unique flavor and bold, distinctive color to any dish.<\/p>\n

Adding olives to any lunch can help bring\u00a0California<\/span>\u00a0sunshine to each and every bite. Try some of these portable and packable recipes to add excitement to lunch on-the-go and find more at\u00a0calolive.org<\/a>.<\/p>\n

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Greek Salad in Jars<\/span><\/strong><\/p>\n<\/td>\n<\/tr>\n

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Courtesy of\u00a0Simply Recipes<\/a><\/span><\/p>\n<\/td>\n<\/tr>\n

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Makes: 4 salads<\/span><\/p>\n<\/td>\n<\/tr>\n

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Salad Dressing:<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n<\/tr>\n
<\/td>\n\n

3<\/span><\/p>\n<\/td>\n

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tablespoons red wine vinegar<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

1\/4<\/span><\/p>\n<\/td>\n

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teaspoon salt, plus additional, to taste (optional)<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n<\/td>\n\n

pinch of black pepper, plus additional, to taste (optional)<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

1\/4<\/span><\/p>\n<\/td>\n

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teaspoon dried oregano<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

1<\/span><\/p>\n<\/td>\n

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teaspoon honey<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

5<\/span><\/p>\n<\/td>\n

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tablespoons olive oil<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

4<\/span><\/p>\n<\/td>\n

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pint-size canning jars with lids<\/span><\/p>\n<\/td>\n<\/tr>\n

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Salads:<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

1\/4<\/span><\/p>\n<\/td>\n

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medium red onion, thinly sliced<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

1<\/span><\/p>\n<\/td>\n

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cup cherry tomatoes, halved<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

1\/2<\/span><\/p>\n<\/td>\n

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large English cucumber, sliced<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

1<\/span><\/p>\n<\/td>\n

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yellow or orange bell pepper, cut into 1\/2-inch pieces<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

3\/4<\/span><\/p>\n<\/td>\n

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cup California black ripe olives<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

1\/2<\/span><\/p>\n<\/td>\n

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cup (4 ounces) crumbled feta cheese<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

4<\/span><\/p>\n<\/td>\n

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small handfuls fresh baby spinach or other dark, leafy greens<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

4<\/span><\/p>\n<\/td>\n

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pita bread rounds, halved (optional)<\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n

To prepare dressing: In small bowl, whisk together vinegar, salt, pepper, oregano and honey.<\/em><\/p>\n

Gradually whisk in oil. Taste. Add additional salt and pepper, if desired.<\/em><\/p>\n

Divide dressing between four pint jars.<\/em><\/p>\n

To assemble salads: Divide onion between four jars. Divide tomatoes, cucumbers, peppers, olives and feta cheese between jars. Pack remaining space with spinach, compressing leaves slightly.<\/em><\/p>\n

Secure lids and refrigerate up to two days.<\/em><\/p>\n

To serve: Empty salads into bowls and toss with dressing. Serve with pita bread.<\/em><\/p>\n

Note: Store and transport salads upright so dressing stays on bottom.<\/em><\/p>\n

Deliciously Different<\/h2>\n

Smoked olives can produce a crave-worthy culinary surprise and become one of your favorite flavor discoveries. There are a few easy ways to make your own smoked olives, including preparing them on the grill with these quick steps:<\/p>\n

1. Soak wood chips in water for 30 minutes. Drain well.<\/p>\n

2. Pierce a foil pan several times with a small, sharp knife and spread wood chips in a single layer in the pan. Set directly on hot coals or metal bars on a gas grill. Close the lid and set heat to high only under the pan of chips.<\/p>\n

3. When chips are smoking, place drained California Ripe Olives in a grill basket on grill with the burners off. Close the lid and smoke for 30 minutes.<\/p>\n

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Maple Olive Cheesecake Bites<\/span><\/strong><\/p>\n<\/td>\n<\/tr>\n

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Makes: 16-20 mini cheesecakes<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n\n

Nonstick cooking spray<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

1\/2<\/span><\/p>\n<\/td>\n

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cup graham cracker crumbs<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

2<\/span><\/p>\n<\/td>\n

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tablespoons butter, melted<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

3<\/span><\/p>\n<\/td>\n

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tablespoons sugar, divided<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

6<\/span><\/p>\n<\/td>\n

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ounces cream cheese, room temperature<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

3<\/span><\/p>\n<\/td>\n

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tablespoons pure maple syrup<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

2<\/span><\/p>\n<\/td>\n

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tablespoons flour<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

1<\/span><\/p>\n<\/td>\n

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teaspoon vanilla extract<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

1<\/span><\/p>\n<\/td>\n

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egg<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

1\/4<\/span><\/p>\n<\/td>\n

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cup coarsely chopped California Ripe Olives<\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n

Heat oven to 325 F and coat 16-20-cup mini muffin tin with nonstick cooking spray.<\/em><\/p>\n

In small bowl, stir together graham cracker crumbs, butter and 1 tablespoon sugar. Place equal amounts into each mini muffin cup then press firmly into bottom of each cup. Working with one cup at a time, press small piece of plastic wrap onto surface and press crust firmly into mini muffin cups.<\/em><\/p>\n

In large bowl of electric mixer, beat cream cheese, maple syrup and remaining sugar until smooth; beat in flour and vanilla on low speed. Add egg and beat until just combined; stir in olives.<\/em><\/p>\n

Spoon equal amounts into each cup. Bake 20-25 minutes, or until filling feels set.<\/em><\/p>\n

Let cool completely then run small, thin knife around edge of each to remove from pan.<\/em><\/p>\n

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Black and White Pizza<\/span><\/strong><\/p>\n<\/td>\n<\/tr>\n

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Makes: 1 pizza<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n<\/tr>\n
<\/td>\n\n

1<\/span><\/p>\n<\/td>\n

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tablespoon extra-virgin olive oil, plus additional for pizza crust<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

1<\/span><\/p>\n<\/td>\n

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cup onion, quartered and thinly sliced<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

2<\/span><\/p>\n<\/td>\n

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tablespoons roasted garlic, minced<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

4<\/span><\/p>\n<\/td>\n

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ounces small baby bella mushrooms chopped<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n<\/td>\n\n

flour<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

1<\/span><\/p>\n<\/td>\n

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package prepared pizza dough<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

1<\/span><\/p>\n<\/td>\n

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cup prepared Alfredo sauce<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

1<\/span><\/p>\n<\/td>\n

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cup smoked mozzarella cheese, shredded<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

4<\/span><\/p>\n<\/td>\n

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ounces fresh mozzarella cheese, torn into 1\/2-inch pieces<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

1<\/span><\/p>\n<\/td>\n

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small boneless, skinless chicken breast, cooked and thinly sliced<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

2<\/span><\/p>\n<\/td>\n

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tablespoons fresh rosemary, chopped<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n\n

1<\/span><\/p>\n<\/td>\n

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can (6 ounces) extra-large California Black Ripe Olives, drained and cut in wedges<\/span><\/p>\n<\/td>\n<\/tr>\n

<\/td>\n<\/td>\n\n

freshly grated Parmigiano-Reggiano<\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n

Heat oven to 450 F and line large baking sheet with parchment paper.<\/em><\/p>\n

In large skillet over medium heat, heat 1 tablespoon oil. Add onion, garlic and mushrooms, and cook, stirring frequently, 10 minutes, or until onions are soft. Reserve.<\/em><\/p>\n

Roll pizza dough into thin oval on lightly floured surface. Transfer to prepared baking sheet and brush lightly with olive oil then spread evenly with Alfredo sauce.<\/em><\/p>\n

Top with mushroom mixture, cheeses, chicken and rosemary. Sprinkle olives over pizza.<\/em><\/p>\n

Bake 10-15 minutes, or until cheese is melted and lightly browned around edges.<\/em><\/p>\n

Serve with Parmigiano-Reggiano.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Eating the same thing every day can make lunch seem so “blah.” Now’s the perfect time to break out of the lunch rut and add some excitement to your meals.<\/p>\n","protected":false},"author":3,"featured_media":3717,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36,11,3,35],"tags":[801,19,650,1219,1504,20],"class_list":["post-3716","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-health-wellness-2","category-nutrition","category-spotlight","category-wellness-2","tag-diet","tag-health","tag-nutrition","tag-olives","tag-recipes","tag-wellness"],"_links":{"self":[{"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/posts\/3716","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/comments?post=3716"}],"version-history":[{"count":1,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/posts\/3716\/revisions"}],"predecessor-version":[{"id":3718,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/posts\/3716\/revisions\/3718"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/media\/3717"}],"wp:attachment":[{"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/media?parent=3716"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/categories?post=3716"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/tags?post=3716"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}