Get Grilling...BBQ Season Is Here! (NAPSA)—A quick way to put zip in any barbecue is with a marinade or rub. Among U.S. adults whose families barbecue during summer months(90 per- cent of all U.S. adults), nearly 65 percent use a marinade, paste or rub and about one in four (23 percent) expressed interest in trying a new one made with olives, according to a survey commis- sioned by Lindsay Olives and con- Olive salsa is a delicious complement to grilled pork chops. same survey revealed that nearly half (48 percent) of U.S. adults Grilled Pork Chops with Squash and Olive Salsa ducted by Harris Interactive. The say their families barbecue at least once a week between Memo- rial Day and Labor Day. Olives add a nutty taste anda firm, crunchy texture. For a quick, tangy boost to grilled vegetables, chicken, fish, pork or beef, spoon on this zesty vinaigrette while barbecuing or the moment the meal comes off the grill. It’s quick to prepare, cho- lesterol-free, versatile and can be used for up to two weeks, if refrigerated. Citrus Olive Vinaigrette Drizzle Makes about 1 cup Prep time: 5 minutes % cup canola oil 3 tablespoons fresh lemon juice % cup Lindsay* Spanish 1 tablespoon lime juice 1% teaspoons ground cumin % teaspoonsalt 4 (5 to 6 oz.) well-trimmed, center-cut pork chops, cut % inch thick 2 teaspoonsolive oil % cup diced red onion 1 large (8-oz.) zucchini squash, cut into %-inch chunks 1 large (8-o0z.) yellow summer squash (crookneck), cut into 4-inch chunks % cup bottled chunkysalsa % cup thickly sliced Lindsay* Spanish Olives Stuffed with Pimiento or Lindsay Black Ripe Olives Optional garnish: chopped cilantro and lime wedges Prepare grill or preheat Olives Stuffed with Pimiento 1 tablespoon grated lemon zest 1 clove garlic, minced Salt and pepperto taste (optional) broiler. Sprinkle lime juice, cumin andsalt over pork chops. Grill over medium-hot coals or broil 4 inches from heat source 5 minutes per side or until Place all ingredients ina food processor or blender and medium heat. Add onion; cook 2 minutes. Add squash; cook 10 to 12 minutes or until veg- process until olives are finely chopped. Use right away or store in the refrigerator for up to 2 weeks. Another great way to enjoy the flavor and crunch ofolives is in this delicious salsa—the perfect accompaniment to grilled pork chops. perfectly chopsare barely pink in center. Meanwhile, heat oil ina large nonstick skillet over etables are tender, stirring occasionally. Add salsa and olives; heat through. Transfer to serving plates; top with pork chops. Garnish with cilantro and lime wedges if desired. Makes 4 servings. For more delicious olive recipes, check out www.lindsayolives.com.
