The Meat of the Matter.

Here's the thing... from fast food to white tablecloth restaurants we're always looking for great value. The American translation: more is better. Not happy with just two burgers slapped on a sesame seed bun, now you can have three. If you think a 7 ounce steak sounds good, may as well dive into the 12 ounce one that only costs a dollar more.

Sure you can tempt me with an extra scoop of ice cream (or three), but its time to consider quality over quantity and health as well as happiness. A well-seasoned 4-5 ounce cut of your favorite meat accompanied by your favorite veggies and California Ripe Olives can satisfy just as well as a heftier portion of protein.  And, when you're buying less per meal, the best cuts suddenly become more affordable. Lower cost, outstanding flavor... Now what was that about value?

10 Minute Lamb

• 2 tablespoons Olive oil
• 1 pound Lean Lamb Meat (cut from the leg), sliced into 1/4-inch thick strips
• 1 pound Red Onion, sliced into thin strips
• 1 pound Asparagus, cut into 1/2-inch pieces
• 1 1/2 cups California Ripe Olives, whole pitted
• 2 tablespoons Balsamic vinegar
• 1/4 cup Chopped parsley
• Salt and pepper to taste

Heat oil in a large sauté pan over medium high heat. Add lamb and cook for 1-2 minutes, stir and continue cooking for 1-2 minutes until browned. Transfer to a clean plate and set aside. Mix red onions and asparagus into pan and cook for 3-4 minutes stirring occasionally. Return lamb to pan, add California Ripe Olives, vinegar and parsley. Season to taste with salt and pepper. Serves 4.