Jim Brown, our Western Regional Manager, has a great tip on a quick and easy lunch.  He takes left over pasta and mixes in some Mediterranean ingredients for a quick and easy lunch.

Ingredients
Left over pasta or cold pasta pre-cooked
STAR Extra Virgin Olive Oil
STAR Balsamic Vinegar
STARCapers
STAR Spanish Olives

Directions:
Mix all ingredients to taste in a bowl or plastic zip. Feel free to add any vegetables or left over chicken or steak to the pasta salad.

Every wonder how long STAR Olive Oils lasts or how to store them? Following these easy tips you can keep your STAR Olive Oils in their best condition!

• Olive Oil should be stored in a cool, dry, dark place.
• Never next to the oven or stove.
• If refrigerated, olive oil will become cloudy. Just remove from the refrigerator approximately 30 minutes before using, to allow it to return to room temperature, at which time the cloudiness will dissipate.

Unopened and stored under proper conditions 2 years shelf life
Once opened, and stored under proper conditions 6 to 9 months shelf life

 This vegetarian Gumbo Style Vegetable Stew recipe has the traditional celery, onions, and bell peppers as well as tomatoes, okra and kale.  High in antioxidants, low in fat, this dish is filling and tasty. Ready in about 40 minutes.




Ingredients:
2 tbsp STAR California Extra Virgin Olive Oil
1 onion, diced
1 green bell pepper, diced
3 stalks celery, sliced
3 cloves garlic, minced
3 cups vegetable broth
2 14 ounce can died tomatoes
1 1/2 cups frozen sliced okra
1 zucchini, sliced
1/2 lb kale, stems and center ribs cut out and discarded, then leaves very finely chopped
1 tsp thyme
1/2 tsp salt
dash black pepper, to taste
dash hot sauce sauce, to taste
3 cups brown rice, pre-cooked

Directions:
Saute the onion, bell pepper, celery and garlic in Star California Extra Virgin Olive oil over medium heat in a large saucepan or soup pot. Allow to cool for about 5 minutes.

Add the remaining ingredients, except for okra and brown rice. Bring to a low simmer. Cover partially, and cook for 25 minutes, stirring occasionally. Add frozen okra and cook for 5 more minutes. Serve generous portions of the stew over or around a bit of brown rice.