Pan Seared Fennel w Olives & White Beans

Pan Seared Fennel w/ Black Olives & White Beans

Pan Seared Fennel w Olives & White Beans

I received free samples of California Ripe Olives mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Ripe Olives and am eligible to win prizes associated with the contest. I was not compensated for my time.

 

Black olives are a pantry staple in my house. They are super versatile, adding a fun Mediterranean flare to whatever I’m making. I especially love them with pasta. This cauliflower pasta dish is one of my favorites. You can add them to tuna salad and zucchini noodles or use as a topper for nachos, burritos and enchiladas. Black olives are excellent with beans!

Fennel and black olives with white beans via @danielleomar

This dish is a typical simple weeknight dinner at our house. I just sliced the fennel, sprinkled it with olive oil and seasoning, and then seared it for a few minutes. I added the white beans for a bit of protein, and the black olives brought the flavor!

California black ripe olives are also a great snack. Ten large olives contain about 5 grams of fat (the good, monounsaturated kind).  They also contain Vitamin E (.25 mg per serving), Iron (.49 mg per serving), Vitamin A (60 IU per serving), and Fiber (.5 grams per serving). I recommend you drain and rinse canned black olives before using them, to wash away some of the sodium.

Fennel with black olives and white beans

If you don’t like fennel, you can make this dish with any kind of vegetable. I could have used Brussels Sprouts, cauliflower, or asparagus. You can also switch out the beans with rice or even pasta. You really can’t go wrong!

Pan Seared Fennel w/ Black Olives & White Beans

Pan Seared Fennel w/ Black Olives & White Beans

Ingredients

  • 1 can California Ripe Olives, drained and rinsed
  • 4-5 fennel bulbs
  • 1 can white beans, drained and rinsed
  • 3 Tablespoons olive oil
  • Sea salt and ground pepper
  • 1 handful fresh dill, chopped
  • 1/2 lemon, juiced
  • 1 tsp thyme

Instructions

  1. To prep fennel, remove fronds and tough outermost layer. Trim the base and slice lengthwise into wedges. Heat olive oil in a large skillet over medium heat. Add fennel wedges and sear until brown on all sides, about 5-6 minutes. Sprinkle with salt, pepper and thyme. When fennel is just about ready, add canned beans and black olives and cook for 2-3 minutes more. Stir in chopped dill, sprinkle with lemon and serve!
http://foodconfidence.com/2015/09/11/pan-seared-fennel-w-black-olives-white-beans/

For more delicious ways to add California Black Olives to your table, click the little blue box below. 

Antioxidant rich all RED salad with lemony dressing is a delicious lunch or dinner side.

Red Salad with Lemony Vinaigrette

Antioxidant rich RED salad with lemony dressing is delicious lunch!Are you using Yummly? Have you heard of it? It’s a new recipe collection site and it’s a great way to save recipes you find on the web, kind of like an online recipe box. What I especially love is that Yummly is just for recipes and it provides the nutrition information (i.e. calories, etc) for each recipe, as well as other data. You can get really organized by creating categories, or you can just “yum” recipes as you browse online.

I added a little bookmark to my Chrome browser so when I see a recipe I like, I just click it and it automatically adds the recipe to my collection. I love it! You can also “yum” any of my recipes to your own recipe box by using the share buttons at the bottom of the post.  To see all of my blog recipes that have been “yummed” on Yummly here on my publisher page.  To create your own account, just click here.

Now let’s talk about this delicious red salad. As you know, I love my salad. Salad is probably what I talk about the most here on the blog!

Antioxidant rich all RED salad with lemony dressing is a delicious lunch or dinner side.

I created this antioxidant-rich, super flavorful Red Salad for my Inspired Vegetarian column over at Healthy Aperture. Healthy Aperture is the first and only dietitian-curated gallery of food blogs. If you’re on the hunt for gorgeous food that is also healthy, check out Healthy Aperture. There are tons of healthy recipes you can add to your Yummly recipe box over there!

Antioxidant rich all RED salad with lemony dressing is a delicious lunch or dinner side.

In my post I go into great detail about why this salad is so good for you and what makes all the ingredients red, so head over there to read it. You will find the recipe there or by clicking here.

 


fall clean eating detox program

Asian Style Potato Salad -- mayo free and healthy!

Zesty Asian Style Potato Salad

Thank you to my friends over at Tessemae’s for sponsoring this post.

Shop online and enter FoodConfidence at checkout to get 10% off your order!
Asian Style Potato Salad using Soy Ginger Tessemae Salad Dressing

Salad dressing is a huge part of my life; it’s something I consume almost every day. Over the years I’ve become pretty good at whipping up a quick and tasty dressing at home, but I also like to have a few delicious store-bought brands on hand. This is not an easy task. Decent store-bought salad dressing is hard to find. What I look for is pretty simple. It’s what I recommend to my private clients, Nourish participants, and now to you: read the ingredient list and ask yourself, would I use these same ingredients at home? Sounds easy enough, right? Ha, not so fast.

The problem is that many so-called “natural” brands don’t even use olive oil, much less cold-pressed olive oil, which for me is a salad dressing must-have. Most of the larger, less expensive brands contain ingredients I would never use at home: corn starch and corn syrup, MSG, soybean oil, and artificial colors like red 40. It’s frustrating, to say the least. The good news is that there are quality salad dressings out there, you just have to find them.

When Tessemae’s asked me to review their salad dressing, I was intrigued and just a little pessimistic. Before saying yes, I did my due diligence. I went online and checked out the company and the ingredients. Much to my surprise I discovered that these folks are actually the real deal!

Tessemae Salad Dressing Starter Kit

Tessemae’s is a local Washington, DC area company. It was founded by the son of a health-conscious Annapolis mom named Tesse. Tesse used this very same salad dressing throughout their childhood in order to get her family to eat their vegetables. I just love this story. It’s great to support a family-run business that is passionate about offering a better choice for consumers.

So what did I make with Tessemae’s salad dressing? I had a bag of red potatoes that needed cooking so I decided to go with something different. This Asian style potato salad came out absolutely delicious (and took less than 10 minutes to make from start to finish).

Asian Style Potato Salad using Soy Ginger Tessemae Salad Dressing

Tessemae’s sent me a few bottles of dressing to test and I really liked them all, they taste very much like homemade. But what I love most is the ingredients…everything I would find in my own kitchen: quality olive oil, fresh lemon, real vinegar, herbs and spices — and no corn syrup!

soy ginger Tessemae salad dressing

For this potato salad I used the Ginger Soy dressing. I absolutely LOVE the lemon garlic dressing, too. I could have gone with either one!

Asian Style Potato Salad using Soy Ginger Tessemae Salad Dressing

I have to tell you how awesome this potato salad is! My husband ate the entire bowl standing at the kitchen sink. The soy ginger dressing is the perfect Asian flavor — super refreshing and a little unexpected.

Oh, and here’s a little tip: when storing the salad dressing in the fridge, it may turn cloudy. This is totally normal. To loosen it up, just place the bottle in a warm cup of water and let it sit while your chopping up your salad veggies (about 3 – 5 minutes). Once it’s loosened up a bit you’re set to shake it up and pour on your dish!

Zesty Asian Style Potato Salad

Yield: 4 servings

Zesty Asian Style Potato Salad

Ingredients

  • 2 cups small red potatoes, chopped
  • 2-3 Tbsp Tessemae's Soy Ginger Dressing
  • 1/3 cup dried cranberries
  • 1 cup diced English cucumber
  • 2 scallions, chopped
  • 2 big handfuls microgreens or sprouts
  • 1/4 cup sliced almonds
  • Sea salt

Instructions

  1. Boil potatoes in salted water until just tender. Let cool. Slice into bite-sized pieces. In a large bowl add the potatoes, cucumbers, scallions, cranberries, greens, and almonds. Toss gently with dressing. Season with salt, to taste. Serve cold!
http://foodconfidence.com/2015/07/24/tessemae-asian-style-potato-salad/

Tessemae’s salad dressings and marinades are available at Whole Foods, Kroger, Safeway, The Fresh Market, and Costco. If buying online, use the code FoodConfidence for 10% off your order!

Connect with Tessemae’s here:

Asian Style Potato Salad