Turkey’s Got Some New Sidekicks

• 6 (1 lb.) Roma tomatoes, halved
• 1 tablespoon Olive oil
• 1 clove Garlic, sliced
• 1/4 teaspoon Salt
• 1 (6 oz.) can California Black Ripe Olives, whole
• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon Rosemary, chopped
• 1 tablespoon Thyme, chopped
• 1 teaspoon Orange zest
• 1/4 teaspoon Red pepper flakes

• 1 tablespoon Olive oil
• 2 cups Butternut squash, diced
• 3 clove Garlic, minced
• 1 tablespoon Sage, chopped
• 1/8 teaspoon Ground black pepper
• 1 cup arborio rice
• 1/4 cup White wine
• 3 cups Vegetable broth, heated
• 2 cups Hot Water
• 1 cup California Black Ripe Olives, sliced
• 1/4 cup Parmesan cheese, grated
• 1/4 cup toasted almonds

Heat olive oil in a large high-sided sauté pan over medium heat. Add butternut squash, garlic, sage and pepper and cook for 2-3 minutes, stirring occasionally, until golden. Stir in Arborio, then pour in white wine. Continue to stir over medium-high heat until fully absorbed. Combine broth and water and pour into pan, a 1/2 cup at a time, continuing to stir until all of the liquid is absorbed and rice is tender (approximately 20 minutes). Mix in California Ripe Olives and parmesan cheese and top with almonds. Serve immediately. Serves 4. Nutritional Analysis Per Serving: Calories 410, Fat 13g, Cholesterol 5mg, Sodium 800mg, Carbohydrate 62g, Protein 10g, Calories from fat 28%

• 1/2 cup Olive oil
• 1/4 cup White wine vinegar
• 1 1/2 teaspoons Granulated sugar
• 1 teaspoon Chopped thyme
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon Red pepper flakes
• 1 (6 oz.) can California Black Ripe Olives
• 4 ounce Green beans, trimmed and blanched
• 4 ounce Cauliflower florets, blanched
• 3 ounce Sugar

• 2 tablespoons walnut oil
• 1 cup Leeks, diced
• 1/2 cup Walnuts, coarsely chopped
• 1/4 pound smoked turkey, diced
• 1/2 cup dried cranberries
• 2 1/2 cups Cooked long grain white rice
• 1 1/4 cups Cooked wild rice
• 1 cup California Black Ripe Olives, sliced
• 1 1/2 tablespoons raspberry vinegar
• 1/2 teaspoon Kosher salt

Heat 1 tablespoon of oil in a large sauté pan over medium heat. Add leeks and walnuts and cook just until lightly browned for 3-4 minutes. Stir in turkey and cranberries and continue cooking for 2-3 more minutes over medium-low heat. Toss in white and wild rice, California Ripe Olives, vinegar, salt and remaining oil. Serve hot, warm or room temperature. Serves 6. Nutritional Analysis Per Serving: Calories 320, Fat 14g, Cholesterol 15mg, Sodium 520mg, Carbohydrate 39g, Protein 11g, Calories from fat 39%

• 2 quarts water
• 1/2 pound Brussel sprouts, butt-end removed, halved
• 2 teaspoons Olive oil
• 1 cup Red onions, chopped
• 1/2 teaspoon Garlic, minced
• 3 tablespoons Chicken broth
• 1 tablespoon White wine vinegar
• 2 cups Great Northern white beans, cooked
• 2/3 cup California Black Ripe Olives, halved
• 2 teaspoons Sage, chopped
• 1 1/2 teaspoons Lemon zest, chopped
• 1/2 teaspoon Salt
• 1 pinch black pepper, ground