One of the challenging issues of back to school is all of the constant rushing. With homework and after school activities and the two jobs I work, I do a lot of balancing. It's always important to me to have a family dinner on the table, but sometimes it is a scramble to find healthy and quick options.
I have been buying Mezzetta's kalamata olives for years. They are my favorite kalamata olive, and are a staple in my kitchen. I often toss them in wraps for lunch for a burst of flavor, and they are wonderful in salads and pastas. The other night I made a quick and tasty pasta using Mezzetta's chopped kalamata olives and roasted red peppers.
I sautéed a few cloves of chopped garlic in 5 tbsp. butter until tender, then added a cup of sunburst tomatoes from my garden and 1/2 cup white wine. I cooked until the tomatoes were wilted, then tossed in 12 oz. cooked shrimp, the kalamata olives, the roasted red peppers, and some chopped parsley. Cook through, then toss with angel hair pasta and top with freshly grated parmesan.
We also loved sampling the Castelvetrano olives (which were new to us, and had amazing flavor), the Peperoncini (we put these on crackers with beer cheese), and the garlic stuffed olives (which Cort immediately confiscated as his own. They are quite amazing - and I love that Cort enjoys them, as I know the garlic will help boost his immune system).
Mezzetta. Take pictures of your creation to share on Instagram with the hashtag #4PMFreakOut.
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