SOURCE: Almond Board of California

Almond Board of California

December 10, 2010 14:45 ET

Holiday Solutions From Food Network Star Ellie Krieger

TV Chef Shows How to 'Take It Easy' During Holidays With Tips and Recipes

MODESTO, CA--(Marketwire - December 10, 2010) - Food Network star Ellie Krieger proved how to make delicious, healthy meals in her best-selling cookbook "So Easy." Now, in her Take it Easy Holiday Survival Guide Krieger brings her entertaining wisdom, love of almonds and original recipes to bear just in time for harried home cooks to create a stress-free holiday. 

The free, downloadable guide, created in conjunction with Almond Board of California, features tips and solutions for a delicious and festive holiday gathering. From appetizers and cocktails to a clever way to leverage leftovers, Krieger's Take It Easy Holiday Survival Guide is truly a gift for every home cook and entertainer wanting to create and enjoy a memorable, sumptuous event without many of the daunting challenges that arise.

"Holiday entertaining can be so stressful, it's easy to forget that it's supposed to be fun," Krieger says. "Take it from me," she adds "with a little planning and preparation you can have your holiday party and enjoy it, too!"

Consumers can take advantage of Krieger's nutritional insight and entertaining know-how by downloading the free guide at AlmondBoard.com/EllieKrieger. Within its eight, easily-printable pages, readers will find useful tips for setting the party mood, advice on how to plan a menu, delectable color photographs of Krieger's almond-inspired menu and more. One delicious way to kick-off a gathering would be to serve Krieger's Almond-Olive Tapenade, a handy starter that can be prepared in advance, leaving party hosts free to mingle with guests.

"The key to a successful holiday gathering is to prepare simple, delicious dishes that you can feel good about that also leave you time to enjoy the company of family and friends," Krieger says. "My 'Take It Easy' Holiday Survival Guide helps the home cook do just that, with tips, planning advice, and shopping lists included with each delicious, almond-inspired recipe."

For more of Food Network star Ellie Krieger's holiday recipe and entertaining tips, visit AlmondBoard.com.

About California Almonds
Consumers all over the world enjoy California Almonds as a natural, wholesome and quality food product, making almonds California's leading agricultural export in terms of value. The Almond Board of California promotes almonds through its research-based approach to all aspects of marketing, farming and production on behalf of the more than 6,000 California Almond growers and processors, many of whom are multi-generational family operations. Established in 1950 and based in Modesto, California, the Almond Board of California is a non-profit organization that administers a grower-enacted Federal Marketing Order under the supervision of the United States Department of Agriculture. For more information on Almond Board of California or almonds, visit www.AlmondBoard.com.

Almond-Olive Tapenade
by author and TV chef Ellie Krieger for Almond Board of California

Ingredients
½ cup whole natural almonds
¼ cup golden raisins
1 medium clove garlic, minced
3 roasted red peppers (about 5 ounces) drained and rinsed if jarred
½ cup pitted green olives
1/3 cup fresh flat parsley leaves
1 Tb. extra-virgin olive oil
2 tsp. sherry vinegar
Salt and freshly ground black pepper, to taste

Instructions
In a dry skillet over medium-high heat, toast the almonds, stirring frequently, until lightly browned and fragrant, about 5 mins. Pour hot water over the raisins to cover and let them soak until they are plumped, about 10 mins. Drain.

Put the almonds, raisins, garlic, peppers, olives, parsley, oil and vinegar in a food processor and pulse until the ingredients are finely minced, but still somewhat chunky, about 12 pulses. Season with salt and freshly ground black pepper, to taste. Make up to a day ahead and store in the refrigerator in an airtight container.

Yields 6 servings; Serving size ¼ cup

Per Serving: Calories 130; Total Fat 10g; (Sat Fat 1 g, Mono Fat 6.5 g, Poly Fat 2 g) ; Protein 3 g; Carb 9 g; Fiber 2 g; Cholesterol 0 mg; Sodium 210 mg

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