O-live it upbeautifully with diabetic recipes!

A collaboration between California Ripe Olivesand Emile Henry.

www.CalOlive.org

“ Cooking with California Ripe Olives and usingEmile Henry products has changed my life and itwill change yours. You get the best of both worlds.Quality at its best - great product, great food.”

-Chef Eric BurnsThe Diabetic Cooking Show

www.CalOlive.org

3 Tbsp. olive oil3 Tbsp. orange juice2-1/2 Tbsp. sherry vinegar1 shallots, thinly sliced into strips2 tsp. chopped orange zest1/4 tsp. salt1/8 tsp. black pepper3 cups cooked lentil beans1-1/ 4 cups diced cooked beets1/ 2 cup orange segments, halved3/4 lb. diced smoked turkey1 cup California Ripe Olives, halved3 oz. watercress

In a large Emile Henry mixing bowl, whisk togetherolive oil, orange juice, sherry vinegar, shallots,orange zest, salt and pepper. Divide into twolarge mixing bowls and set aside. Toss lentils,beets and orange segments with one bowl ofthe vinaigrette. Mix smoked turkey, CaliforniaRipe Olives and watercress in the remainingbowl. To serve, divide lentil mixture amongEmile Henry serving plates. Top each with 1/ 2cup of smoked turkey mixture. Makes 6 servings(about 2 cups per main dish serving.)

Smoked Turkey, Ripe Olive and Lentil Salad

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Dietary Exchanges: 2 Starch, 2 Meat, 1 FatNutritional Analysis Per Serving: Calories 298, Total Fat 12g,Calories from fat 35%, Saturated Fat 2g, Cholesterol 36mg,Sodium 843mg, Carbohydrate 30g, Protein 20g, Fiber 10g

1-1/3 lbs. boneless, skinless salmon,cut into chunks

1 cup sliced California Ripe Olives,divided

1/4 cup chopped fresh chives2 tsp. crushed fennel seeds1 tsp. minced lemon zest3/4 tsp. kosher salt6 whole-grain hamburger buns1/4 cup thinly sliced shallots3 cups loosely packed arugula leaves2 Tbsp. Iemon juice

Place salmon in bowl of food processor and pulse3 to 5 times until coarsely ground. Transfer to cleanmixing bowl and stir in 3/4 cup California Ripe Olives,chives, fennel seeds, lemon zest and salt. Forminto 6 patties and grill over medium-high heat for4 to 6 minutes on each side. While burgers arecooking, slice buns in half and place on grill untillightly toasted, then transfer to Emile Henry serv-ing plates. Combine shallots, arugula, lemon juiceand remaining California Ripe Olives in smallEmile Henry mixing bowl. Set aside. Place 1cooked burger on the bottom half of each bun.Top with arugula mixture and remaining buns.Makes 6 servings.

California Salmon Burger

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Dietary Exchanges: 3 Meat, 1-1/2 Starch, 1 FatNutritional Analysis Per Serving: Calories 330, Calories from Fat 42%,Total Fat 15g, Saturated Fat 4g, Carbohydrate 23g, Protein 25g,Cholesterol 50mg, Sodium 685mg, Fiber 3g

1-1/2 cups seeded and diced tomatoes1 cup California Ripe Olives, halved1 cup diced avocado2 Tbsp. lime juice2 Tbsp. chopped fresh cilantro1 tsp. minced garlic1/4 tsp. salt2 eggs, beaten2 Tbsp. low-fat milk4 flour tortillas

cooking spray

In a Emile Henry medium sized bowl, combinetomatoes, California Ripe Olives, avocado, lime juice,cilantro, garlic and salt. Set aside. In a separateEmile Henry rectangular baker, whisk togethereggs and milk. Place tortilla in egg mixture andsoak for 3-5 minutes. Heat an Emile Henry braiserover medium heat. Lightly coat with cooking spray.Place one tortilla in the pan and cook for 2 minutesuntil golden, then flip and continue cooking onremaining side for 1-2 minutes. Repeat withremaining tortillas. To serve, place 1 tortilla oneach plate and serve with approximately 3/4 cupof salsa. Makes 4 servings (1 tortilla and 3/4 cupsalsa per serving).

Tortilla Toasts with Avo-Olive Salsa

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Dietary Exchanges: 2 Starch, 1-1/ 2 FatNutritional Analysis Per Serving: Calories 216, Total Fat 10g,Calories from Fat 40%, Saturated Fat 2g, Cholesterol <1mg,Sodium 654mg, Carbohydrate 26g, Protein 7g, Fiber 4g

1 lb. pork tenderloins1/4 cup orange juice1/8 cup chipotle in adobo, pureed2 Tbsp. chopped fresh oregano1 Tbsp. minced garlic1 tsp. ground cumin1/4 tsp. salt1 cup diced mango1/2 cup California Ripe Olives, sliced1/3 cup diced red onion1 Tbsp. lime juice1-1/2 Tbsp. minced jalapeno peppers

Place tenderloins in a 9 by 13-inch Emile Henrybaking dish. Combine orange juice, chipotle inadobo, oregano, garlic, cumin and salt in a largeEmile Henry mixing bowl. Pour over tenderloinsand cover. Refrigerate and set a side to marinatefor at least 2 hours. Combine mangos, CaliforniaRipe Olives, red onion, lime juice and jalapenos.Set aside. Grill marinated pork over medium-highheat for approximately 15 minutes or until cookedto desired temperature, turning every 3-5 minutesto brown sides evenly. Transfer cooked tenderloinsto a clean cutting board, allow to rest for 5 minutes,then slice into 1/4-inch pieces. Top sliced pork withmango olive salsa. Makes 4 servings (4 oz. porkand 1/4 cup salsa per serving).

Grilled Adobo Pork with Mango Olive Salsa

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Dietary Exchanges: 1 Fruit, 3 MeatNutritional Analysis Per Serving: Calories 230, Total Fat 8g,Calories from Fat 28%, Saturated fat 2g, Cholesterol 74 mg,Sodium 490mg, Carbohydrate 15g, Protein 25g, Fiber 3g

1-1/2 lbs. oranges, peeled and slicedinto 1/4-inch thick rounds

3/4 cup California Ripe Olives, wedged1/2 cup red onion, thinly sliced1 Tbsp. chopped mint1/8 tsp. ground coriander4 (6 oz. each) boneless, skinless sea bass fillets3/4 tsp. kosher salt1 Tbsp. olive oil

In a medium sized Emile Henry mixing bowl com-bine oranges, California Ripe Olives, onions andmint. Season with coriander. Set aside. Seasonfish with salt. Heat oil in an Emile Henry braiserover medium high heat. Place bass in pan andcook on each side for 3-4 minutes. Serve sea basson top of orange salad in an Emile Henry baker.Serves 4.

Turkish Sea Bass

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Dietary Exchanges: 3 Fruit, 4 MeatNutritional Analysis Per Serving: Calories 228, Fat 10g, Saturated Fat 2g, Cholesterol 69mg,Sodium 698mg, Carbohydrate 18g, Protein 33g, Calories from fat 30%, Fiber 3g

1-1/2 Tbsp. olive oil2 oz. thinly sliced prosciutto,

cut into 1/4-inch thick strips1-1/2 cups cauliflower florets,

sliced 1/2-inch thick1 cup asparagus, cut into 1-inch pieces

Salt and pepper to taste2 tsp. minced garlic2 cups cooked wheat berries1 cup California Ripe Olives, wedged1 Tbsp. sherry vinegar1-1/2 tsp. chopped thyme

Heat olive oil in an Emile Henry braiser overmedium-high heat. Add prosciutto and cook for 1-2minutes. Stir in cauliflower and asparagus, seasonwith salt and pepper to taste and continue cookingover medium heat for 4-5 minutes until golden andtender, stirring occasionally. Mix in garlic and cookfor 1 more minute. Remove from heat and toss withwheat berries, California Ripe Olives, sherry vinegarand thyme. Serve warm, room temperature or chilledin Emile Henry bowl. Serves 4.

Warm Wheat Berry Pilaf

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Dietary Exchanges: 2 Starch, 1 Meat, 1 FatNutritional Analysis Per Serving: Calories 241, Fat 11g,Cholesterol 10mg, Sodium 692mg, Carbohydrate 28g, Protein 12g,Fiber 6g, Saturated Fat 1g, Calories from fat 38%

4 (4oz.) boneless, skinlesschickenbreasts1 Tbsp. chopped thyme1 Tbsp. chopped oregano3/4 tsp. kosher salt1 Tbsp. olive oil12 oz. (4 cups) cauliflower florets, quartered

and blanched1 oz. sliced prosciutto, chopped1/4 oz. pine nuts3 cloves garlic, thinly sliced6 oz. Green beans, trimmed and

blanched1 cup California Ripe Olives,

whole, pitted1 Tbsp. lemon juice1/4 tsp. ground black pepper

Season chicken breasts with 2 teaspoons of thymeand oregano and 1/2 teaspoon of salt. Heat 1 teaspoonof olive oil in an Emile Henry braiser over mediumhigh heat . Place chicken breasts in pan and brownfor 2-3 minutes. Flip over and brown for 2 more min-utes. Transfer chicken to an Emile Henry baker andcook in a 450˚F oven for 8 minutes or until cookedthrough. While chicken is roasting, heat remainingoil in Emile Henry braiser over medium-high heat.Add caulilflower and cook for 2-3 minutes untilgolden, stirring occasionally. Turn heat down tomedium-low, add prosciutto, pine nuts and garlicand continue cooking for 1-2 minutes. Toss in greenbeans, California Ripe Olives, lemon juice and pepper.Cover and cook for 2 minutes until heated through,then season with pepper and remaining salt, thymeand oregano. Place 5-6 ounces of vegetable mixtureonto each serving plate. Top with chicken and servehot. Serves 4.

Golden Tuscan Chicken

www.CalOlive.org

Dietary Exchanges: 3-1/2 very lean Meat,1 Vegetable, 1-1/2 Fat. Nutritional Analysis PerServing: Calories 250, Fat 10g, Cholesterol 70mg,Sodium 900mg, Carbohydrate 11g, Protein 31g,Calories from fat 35%

1 lb. poached salmon, flaked into2-inch chunks

4 cups broccoli florets, blanched1 (15 oz.) can white beans, rinsed and drained1 cup California Ripe Olives,

whole, pitted1/4 cup lemon juice1/4 cup chopped tarragon

Salt and pepper to taste

In a large Emile Henry bowl, gently combinesalmon, broccoli, white beans and California RipeOlives. Toss with lemon juice and tarragon. Seasonto taste with salt and freshly ground black pepper.Serve cold or room temperature in an Emile Henrysalad bowl. Serves 4.

B&B Salmon

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Dietary Exchanges: 3Meat, 1/2 very leanMeat, 1-1/2 Vegetable, 1-1/2 FatNutritional Analysis Per Serving: Calories 380, Fat 17g,Cholesterol 64mg, Sodium 410mg, Carbohydrate 29g,Protein 32g, Calories from fat 38%

www.CalOlive.org

Born and raised in New England, Eric developed a love for cooking early inlife by working in a family owned restaurant at the tender age of seven. Ashe matured and expanded his talents, he also pursued formal training onthe high school level as well as Johnson & Wales. After a tour of duty as anAirborne Ranger in the U.S. Army, Eric decided to become an entrepreneurby opening a health food restaurant in Miami known as Pure Café.

His approach to cooking, and life in general,has changed dramatically with age as he becameafflicted with Adult Onset Diabetes (AOD) due toan unhealthy diet and lifestyle. Eric’s show will raiseawareness and educate people similarly impactedby diabetes on how to prepare healthy and delicious

recipes that are diabetic friendly. His personal connection with the diseaseand expertise eating a proper diet will instantly endear him to audiences acrossthe U.S. Learn more at www.thediabeticcookingshow.net.

Chef Eric Burns

www.CalOlive.org

Founded in 1850, and located in Marcigny, a small town inthe province of Burgundy, France, Emile Henry has

established a worldwide reputation formanufacturing the finest quality ceramicovenware, gourmet cooking products,

and bakeware. A team of potters makes eachpiece by hand and professional chefs and home

cooks appreciate Emile Henry for the many products and shapes thatare properly designed for cooking and baking. For more information, call302-326-4800 or visit www.emilehenryusa.com.

California Ripe Olives have only two grams of fat in a 15 gram serving, with themajority of fat coming from monounsaturated fat and part of the remainingfats being essential fatty acids. Contrary to what you maythink, olives are not high in calories. In fact, an extra largeBlack Ripe Olive has only seven calories - and a servingequal to only 25 calories! This makes olives an idealsnack or ingredient for adding flavor and variety to mealsyou prepare. We hope these recipes will inspire you.

Emile Henry Poterie Culinaire

California Ripe Olives