(NAPSA)—You don’t have to be in grade school to brown-bag it. In fact, providing your own lunch and forgoing the expenseof eating out is turning out to be a smart thing to do at any age. At $5 a day (which doesn’t buy much more than a fast-food meal), this sav- ings of $100 a month can make a meaningful difference in your bank account. But if you think packing a lunch box means suffering through day after day with the same old sandwich, think again. All you need to do is plan ahead and shop wisely. There are plenty of delicious, healthy and convenient foods in the market that make preparing lunches a snap. Try preparing basic pasta salads, soups and other entres at the beginning of the week. Add a variety of ingredients to your base as the daysroll on. Consider foods such as California Ripe Olives, roasted bell peppers and canned tuna, which will add zip without breaking the bank. For those who want to get all the cooking out of the way up front, a quick Olive and Gruyre Quicheis certain to satisfy. Olive and Gruyre Quiche 4 eggs, beaten 1 cup whole milk, heated 8 oz. sliced Yukon Gold potatoes, blanched 1 cup California Black Ripe Olives, halved 1 cup chopped fresh spinach This tasty quiche delivers extra flavor with ingredients that include olives, Gruyre cheese, spinach and sliced Yukon Gold potatoes. % cup grated Gruyre cheese 1% tsp. chopped sage koshersalt and ground black pepperto taste 1 (9-inch) prepared pie crust Directions: In a large mixing bowl, whisk together eggs and milk. Stir in potatoes, California Black Ripe Olives, spinach, cheese and sage. Season to taste with salt and pepper and pourinto preparedpie crust. Bakein a 375 F ovenfor 4045 minutes. Cool on a rack for 5-10 minutes, then cut into wedges. Serve warm or at room temperature. Serves6. Nutritional Analysis Per Sery- ing: Calories 290, Fat 17g, Choles- terol 140mg, Sodium 580mg, Carbohydrate 21g, Protein 12g, Calories from fat 54% For more www.calolive.org. recipes, visit
