Provencal Olive Salad – We Love God!

Why do we give our efforts in the church a pass when it comes to excellence? Are we hypercalvinists? Hey, just get the biblical part right and nothing else will matter. Are we all about just applauding good effort even when the product produced is an outright embarrassing representation of Christ? Maybe that individual is not the most gifted for the job. Are we erecting a double standard? We take the “real world” seriously and anything goes in the “spiritual world.” Are we settling for second best because after all, “it’s better than nothing?” Are we grieving the Spirit in assuming that He will always “bless our mess?” Are we not getting paid so we think we can kick it back a bit? Are we using grace, God’s acceptance of us, as an excuse to give Him halfhearted efforts?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains	Sami	Salads, Side dish	10	Servings

INGREDIENTS

5	T	Balsamic vinegar
		Splash of cider vinegar
5	T	Olive oil, extra virgin
1	T	Minced fresh thyme leaves
2		Red bell peppers, roasted
		Peeled, seeded cut into
		Strips
1		Yellow bell pepper, roasted
1/2		Red onion, chopped
1 1/2	c	Mild green olives
1	c	Large kalamata olives
		Pitted
1	c	Domestic pitted black olives
		Drained
2	T	Capers, drained
3		Ribs celery, washed
		Trimmed and sliced
		Diagonally
		Grated peel of one large
		Orange, colored part only
1		Orange, peeled and diced
1		Loaf coarse-textured french
		Or Italian bread, cut into
		One inch cubes
		Mixed greens

INSTRUCTIONS

Grill or broil peppers until charred on all sides.  If using a
broiler, line a baking sheet with a large piece of aluminum foil, big
enough to hang over both ends of baking sheet.  Place peppers in a
single layer on top of foil.  Place about 6 inches below broiler
element. Rotate to char all sides.  Remove from oven and enclose in
foil for 5 minutes. Open foil and allow to rest until cool enough to
handle. Remove skin, seeds and core.  To remove pits from olives, press
with side of a large-bladed knife:  this will expose pit and it can be
easily removed.  Or use a cherry  pitter.  In a large bowl, combine all
dressing ingredients and stir to  combine. Add all remaining
ingredients except bread and garnish;  toss.  Cover and marinate for at
least 1 hour.  Heat oven to 375 degrees.  Place bread in single layer
on baking  sheet or jelly roll pan.  Bake until golden.  Cool.  Add
bread to  olive mixture and toss.  Allow to sit for 10 minutes.  Line
platter  with mixed greens. Mound olive salad in center.  Note:  Olive
mixture (without bread and garnish), can be stored in an  airtight
container in the refrigerator for up to 3 days. Posted to  MM-Recipes
Digest V3 #270  Date: Wed, 02 Oct 1996 20:40:12 -0700  From: jessann
doe <jessann@texas.net>

A Message from our Provider:

“Jesus: the human face of God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 166 Calories From Fat: 57 Total Fat: 6.6g Cholesterol: 0mg Sodium: 602.3mg Potassium: 142.7mg Carbohydrates: 19.6g Fiber: 2.6g Sugar: 1.6g Protein: 7.6g