Category Archives: Recipes

Prosciutto Pear Sandwich

Jeff’s Perfect Prosciutto Pear Sammie

Fresh from the Jeff’s Naturals Kitchen….

The Jeff’s Naturals chefs have been hard at working creating fresh innovative dishes you can easily bring your table!  During the summer season, simple gourmet sandwiches rule! If you are looking for the perfect sandwich, our new Prosciutto Pear Sandwich fits the bill!

The combination of roasted bell peppers, salty capers, Gorgonzola cheese, prosciutto and fresh sliced pear will take you on a flavor adventure! It’s the perfect summer sandwich.

Make it in advance and enjoy on a summer picnic or lunch on-the-go. You can even pair it with a green salad and fruit for a simple summer supper! The possibilities are endless. Enjoy!

Jeff’s Prosciutto Pear Sandwich
Prep Time: 15 min.Total Time: 20 min.Serves: 4

INGREDIENTS
4 Tbsp. crumbled Gorgonzola cheese
1 Tbsp. minced garlic
3 Tbsp. Jeff’s Naturals Non-Pareil Capers, rinsed, drained, and chopped
2 Tbsp. dry toasted pine nuts (pignolias)
1/2 tsp. fresh-ground black pepper
6 Tbsp. Extra Virgin Olive Oil (EVOO)
1 Italian ciabatta loaf, cut into 4 pieces
8 oz. prosciutto (plain, not smoked)
1 ripe Bartlett or Anjou pear, sliced into thin wedges
8 oz. Jeff’s Naturals Roasted Bell Peppers
1 bunch fresh spinach, washed and chopped
A few sprigs fresh basil, main stems trimmed off
Sea salt, to taste*

PREPARATION

Pre-heat the oven to broil.

In a small bowl, combine the Gorgonzola cheese, crushed garlic, non-pareil capers, pine nuts, 1/2 teaspoon black pepper, and 4 tablespoons of the olive oil. Mix well, and set aside.
Spread one side of each sandwich roll with 2 tablespoonfuls of the Gorgonzola cheese mixture.

Next, layer each sandwich with 2 oz. prosciutto, 3 slices of pear, and some roasted red bell pepper strips.

Top each sandwich with several spinach leaves plus a few basil leaves. Drizzle the greens with a dash each, olive oil, sea salt, and additional black pepper, if desired.

Fold the sandwiches closed, and broil, on the center rack, for about 5 minutes, or until bread is just toasted. Enjoy!

Baked Eggs with Olives

Fresh From the Jeff’s Naturals Kitchen: Baked Eggs with Olives

Ever since we introduced them to the natural foods market, our Whole Castelvetrano Olives and NEW Pitted Castelvetrano Olives have consistently been two of our most requested items! Their unique nutty, buttery flavor, mild brine and wonderful natural green color make them perfect to enjoy in salads, martinis, pasta dishes or right out of the jar!

Our Castelvetrano Olives, imported from family farms in Castelvetrano Sicily, elevate Lunch, Dinner, Snack time, Happy Hour, and now Breakfast. This fresh recipe created by our chef in the Jeff’s Natural Kitchen is an “Egg-Ceptional” way to fuel up your day:

Baked Eggs with Olives

 

Baked Eggs with Olives

Prep Time: 5 min.Total Time: 11 min.Serves: 2

INGREDIENTS
4 eggs
Salt and freshly cracked black pepper
2 tablespoons heavy cream
¼ cup Jeff’s Naturals Castelvetrano Olives, chopped
1 tablespoon chopped fresh parsley
1 sprig fresh thyme leaves
Extra Virgin Olive Oil, for drizzling
Serve with a crusty baguette

PREPARATION
Preheat oven to 375°F.

Crack 2 eggs into 2 individual-sized baking dishes. Season with salt and pepper. Drizzle a tablespoon of heavy cream into each dish, and distribute the olives and herbs into each dish. Bake about 6 minutes, until the whites are set and yolks are very loose. Once removed from the oven, the eggs will continue to cook for a few minutes.

Drizzle eggs with olive oil and serve hot with warm crusty bread for dipping.

Looking for more ideas?  Visit our Recipe Page to find even more breakfast, brunch, lunch, snack, appetizer and dinner recipes to enjoy using Jeff’s Naturals all-natural line of olives, peppers, capers and sun-dried tomatoes.

A Delicious Quiche for Mother’s Day Brunch

Want to really “WOW” Mom on Mother’s Day this year? You can never go wrong with breakfast in bed or a delightful brunch!

The chefs have been hard at work in the Jeff’s Naturals test kitchen creating new ways to enjoy our delicious all-natural line of olives, peppers, artichoke hearts, capers and sun-dried tomatoes.

Here’s a delicious quiche you can make this Mother’s Day with our Roasted Bell Pepper Strips and our new Marinated Artichoke Hearts! As an added bonus, Mom will love the fact this quiche is made with our certified non-GMO ingredients with no preservatives, additives, sulfites, artificial colors or flavors. Just pure & delicious food for the woman who deserves it the most!

Serve this with a tasty fruit salad and a flavorful Bloody Mary for a knock-out Mother’s Day Brunch she’ll appreciate for years to come.

Roasted Red Bell Pepper & Artichoke Quiche

Roasted Red Bell Pepper & Artichoke Quiche

Prep Time: 30 min.
Total Time: 1 hr. 40 min.
Serves: 6-8

2 ready-made pie crusts
1/2 jar Jeff’s Naturals Marinated Artichoke Hearts
1/2 jar Jeff’s Naturals Roasted Bell Pepper Strips
8 large eggs
1 shallot, grated
2 Tbsp. crushed garlic
1/2 c. whole milk
1/2 c. Mascarpone cheese, softened (here’s a quick recipe to substitute if you can’t find it in your store)
1 c. Fontina cheese, grated
1/2 tsp. salt
1/2 tsp. pepper
3 oz. frozen chopped spinach, thawed and drained
1 c. Mozzarella cheese, grated

PREPARATION

Preheat oven to 375°F. Bake pie crusts for 12 minutes.

Chop artichoke hearts and brown lightly in a pan on medium heat for 5-7 minutes. Set aside to cool. Cut roasted red bell peppers into ¼ inch by 1 inch long slices. Set aside.

Whisk eggs in a large bowl. Add shallot, garlic, milk, Mascarpone, Fontina, salt and pepper. Add spinach and artichokes. Mix well.

Pour mixture carefully into pie pans. Sprinkle red peppers into mixture, then top with Mozzarella cheese.

Bake for 55 minutes. Center will seem slightly underdone, but will continue cooking as it cools. Cool quiche for 20 minutes before serving.

Time Saving Tip: Make the evening before and warm it up the next morning for a delicious and lovely Mother’s Day surprise! When you are ready to re-heat the quiche, preheat your oven to 350 degrees F. Place the quiche in the oven for about 15 -20 minutes or until the center is warmed through.

Mexican Street Corn Salsa with Jeff's Naturals Diced Tamed Jalapeño Peppers

Fresh From Jeff’s Kitchen: Mexican Street Corn Dip

In honor of Cinco de Mayo this week, we wanted to introduce a new Southwest/Mexican inspired recipe that is simple to make and darn delicious!

The recipe calls for our delicious Diced Tamed™ Jalapeño Peppers so you can enjoy the pepper flavor with less intense heat. However, feel free to crank up the heat by adding or subbing out 1/2 cup of our Sliced Hot Cherry Peppers, roughly chopped. Or, you can get creative and add about 1/2 cup of chopped Sunshine Mix Mild Banana Pepper Rings or Roasted Bell Pepper Strips!

Serve warm with chips along with a fresh margarita and your guests will be chanting “mas mas mas!”

Delicious & Hot Mexican Street Corn Dip In honor of Cinco de Mayo this week, we wanted to introduce a new Southwest/Mexican inspired recipe that is simple to make and darn delicious!  Serve warm with chips along with a fresh margarita and your guests will be chanting “mas mas mas!”

Mexican Street Corn Dip

Prep Time: 8 minutes
Total Time: 30 minutes
Serves: 10

INGREDIENTS
6 ears of corn on the cob, husked and cleaned
1 poblano pepper, cut in half and deseeded
½ red onion
½ cup mayonnaise
½ cup crumbled Cotija cheese, plus some for topping
½ cup Jeff’s Naturals Diced Tamed™ Jalapeño Peppers, drained. You can substitute with our Sliced Tamed™ Jalapeños, roughly chopped.
1 lime, juiced
½ teaspoon chipotle chili powder, plus some for topping

PREPARATION
Preheat grill on high heat.

Grill corn for about 15-20 minutes on the hot grill turning frequently until nice and charred and corn is cooked. Grill poblano pepper and red onion for about 10 minutes, turning frequently until charred and tender. Remove from grill and set aside.

Once cool enough to touch the grilled vegetables-cut the corn off the cob and place into a medium sized mixing bowl. Dice the onion and poblano and add to the corn. Add mayo, Cotija cheese, jalapeno peppers, lime juice and chili powder. Stir to combine. Season with salt and pepper to taste.

Turn oven on broil. Place corn mixture into an oven proof baking dish, top with a sprinkle of Cotija cheese and light sprinkle of chili powder. Broil about 5 minutes, keeping a close eye on the dish. Serve
immediately with chips.

Spinach & Artichoke Mac 'n Cheese

Oh My Goodness Spinach & Artichoke Mac ‘n Cheese

Is it even possible to make homemade Mac-n-Cheese even better? We think so! Our second featured recipe this month is a great way to enjoy our new Marinated Artichoke Hearts while adding a delicious Mediterranean twist to classic comfort food! Makes a perfect side dish to your Easter Sunday or any night of the week! Not to mention, it’s O.M.G. kind of good!


Prep Time: 5 minutes
Total Time: 30 minutes
Serves: 6-8

INGREDIENTS
¾ lb. elbow macaroni, cooked to package instructions
3 Tbsp. butter
3 Tbsp. flour
3 c. whole milk
2 c. Italian Blend shredded cheese, divided
2 c. white sharp cheddar, divided
3 Tbsp. Garlic & Parmesan Everything Spread
1 tsp. salt
Cracked black pepper
2 c. fresh baby spinach, packed
2 jars Jeff’s Naturals Marinated Artichoke Hearts, roughly chopped

Topping:
¾ c. panko breadcrumbs mixed with 2 Tbsp. melted butter

PREPARATION
Preheat oven on broiler.

In a medium sauce pan, on medium high heat, add butter and flour, and stir until for 2-3 minutes while mixture bubbles. Slowly whisk in milk until fully incorporated. Whisk and cook mixture for about 7 minutes, until it thickens and bubbles.

Turn heat off; stir in Garlic Spread, 1 c. each cheese. Add salt and pepper to taste.

Pour over cooked macaroni, stir in spinach,artichokes, and remaining shredded cheese.
Place into a baking dish and sprinkle panko topping on top. Place under broiler for a few minutes until breadcrumbs are golden brown.

Antipasto Skewers with Jeff's Naturals Marinated Artichoke Hearts

Fresh from Jeff’s Kitchen: Easy Antipasto Skewers

When we unveiled our new additions to our all-natural line of Mediterranean olives, peppers, capers and sun-dried tomatoes at Natrual Products Expo West last month, we were thrilled to hear a wide range of praise from members of the natural foods community from all over the world!  They couldn’t get enough of our new Sunshine Mix Mild Banana Pepper Rings, Pitted Castelvetrano Olives and Marinated Artichoke Hearts.

The bold Mediterranean flavor of these artichokes have inspired our chefs at to create new dishes and serving ideas to help you eat and live better! Hand picked and marinated with a perfectly seasoned family recipe, these Artichoke Hearts do not disappoint.

Our newest recipe, Antipasto Skewers, are an elegant yet easy appetizer to make ahead for any party or get together. You can make the antipasto skewers ahead of time and drizzle with balsamic and olive oil just before serving. Get creative and add any of your favorite Jeff’s Naturals pitted or stuffed olives (like Feta or Garlic) and Whole Golden Greek Peperoncini.

Prep Time: 10 minutes
Total Time: 10 minutes
Serves: 4 (2 skewers per person)

INGREDIENTS
1 jar (6.5 oz) Jeff’s Naturals Marinated Artichoke Hearts, drained
½ (12 oz.) container of marinated mozzarella balls
¼ c. Jeff’s Naturals Organic Pitted Whole Greek Kalamata Olives
1 pt. grape or cherry tomatoes
4 oz. sliced salami
6 fresh basil leaves, large leaves can be torn in half
Balsamic glaze (store-bought in vinegar isle) and extra virgin olive oil to garnish
Skewers or long tooth picks

PREPARATION
In any order, skewer a variety of the ingredients onto each skewer. Drizzle the finished skewers with balsamic glaze and olive oil and serve.

Dagwood Sandwich Jeff's Naturals

New Sandwich Ideas Featuring New Sunshine Mix Mild Banana Pepper Rings!

We are so thrilled to announce that Jeff’s Naturals has added a delicious medley of Banana Pepper Rings to our already robust line of all-natural line of olives, peppers, capers and sun-dried tomatoes! Say hello to our colorful and delicious Sunshine Mix Mild Banana Pepper Rings!

These mildly flavorful peppers are sourced from local family farms in Northern California and harvested July through September. They are delicious on everything from pizzas to sandwiches, from salads to omelets and a variety of recipes like these (fresh from the Jeff’s Naturals Kitchen)!

Napa Style Hero Sandwich

Prep Time: 10 min. Total Time: 10 min. Serves: 4

INGREDIENTS
2 c. baby arugula
4 French bread sub sandwich rolls, split
12 ounces thinly sliced deli smoked turkey breast
4 ounces thinly sliced provolone cheese
8 slices cooked peppered bacon
1 avocado, thinly sliced
2/3 c. coarsely chopped Jeff’s Naturals Roasted Bell Pepper Strips, drained
2/3 c. coarsely chopped Jeff’s Naturals Sunshine Mix Mild Banana Pepper Rings, drained
4 fresh figs, stemmed and thinly sliced lengthwise
1/4 c. coarsely chopped fresh basil
1 tsp. finely grated lemon zest
Dijon Mustard to taste

PREPARATION
Evenly divide arugula onto bottom halves of the sub rolls. Top with the turkey, cheese, bacon and avocado.
In a small bowl, stir together the bell peppers, banana peppers, figs, basil, and lemon zest, until well combined. Spread mustard on both side of the bread. Evenly divide mixture among the sandwich rolls, cover with roll tops and serve.

The Jeff’s Naturals Dagwood Sandwich

Dagwood Sandwich Jeff's Naturals

Prep Time: 15 min Total Time: 30 min Serves: 4

INGREDIENTS
8 slices peppered turkey breast thinly sliced
8 slices deli salami thinly sliced
8 slices prosciutto ham thinly sliced
8 slices black forest deli ham thinly sliced
8 slices Swiss cheese thinly sliced
1/2 cup Jeff’s Naturals Sunshine Mix Mild Banana Pepper Rings, drained, seeded, and sliced in strips
1 cup Jeff’s Naturals Roasted Bell Pepper Strips, drained
Salt and fresh ground pepper to taste

Sandwich spread:
1 Tablespoon Jeff’s Naturals Diced Tamed™ Jalapeño Peppers, drained and seeded
1/2 cup Jalapeño jelly
1 Tablespoon fresh chopped mint or 1 teaspoon dried mint
1 Italian or focaccia loaf of bread cut horizontally
2 Tablespoons butter at room temperature

PREPARATION
In a small saucepan over medium heat, bring Jalapeño jelly and diced Jalapeño peppers to a boil, reduce heat, simmer 3 minutes.

Remove from heat and stir mint in until blended. Pour mixture in a small bowl, set aside to cool for about 5 minutes. In the meantime, heat a sandwich grill or a heavy skillet.

Slice bread horizontally.

Brush the sandwich spread onto the insides of both the top and bottom pieces of bread.

Layer the sandwich as follows: turkey, salami, prosciutto, black forest ham, cheese, banana peppers, roasted bell peppers, salt, and ground pepper. Close sandwich and cut into 4 equal pieces.

Brush top of the sandwich with butter, set sandwich, butter side down, on the sandwich grill or skillet.

Brush butter on top side of bread and place on the grill or in a large skillet. To evenly press the sandwich, place a heavy skillet, or a brick wrapped in foil, on top of the sandwich.

Cook until nicely browned and the cheese is melted, turning once, 3 to 4 minutes on each side.
Repeat for the second sandwich.

How Do I Make My Favorite Soup or Stew Even Better?

Jeff's Naturals Game Day Chili

Is it possible to make your favorite soup even better?  We say yes. With so much flavor and variety, you can pretty much count on Jeff’s Naturals olives and peppers to pair perfectly with most of your favorite soup!

Here are some delicious ideas to get you started:

  • Transform ordinary Tomato or Vegetable Soup into something extraordinary by adding diced Roasted Bell Pepper Strips and a dollop of basil pesto.

We could keep going but we want to hear your ideas!  Tell us on our Facebook page!

Jeff's Breakfast Tater Tot Nachos

Fresh New Year’s Day Brunch Menu Ideas

Don’t you agree that your first meal of 2017 ought to be a step-above the usual breakfast?

Why not start a fresh new tradition to kick off the new year! Whether you have a house full of company or you’re  waking up to a blissfully quiet home, these wonderful, simple brunch dishes will make the first day of 2017 extra special.

Jeff’s Breakfast Tater Tot Nachos

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Prep Time: 5 mins. Total Time: 30 mins.Serves: 2

INGREDIENTS
14 ounces frozen tater tots
½ cup cooked bacon crumbles
1 cup shredded cheddar cheese
½ cup Jeff’s Naturals Sliced Tamed™ Jalapeños
3 tablespoons sliced green onion
Hot Sauce

Optional (but highly recommended): 2 fried eggs to top

PREPARATION
Bake tater tots according to package instructions. Once baked, remove from oven, sprinkle on cheese, bacon and jalapenos.

Place back into the oven to melt the cheese- about 5 minutes.
Remove from oven, sprinkle with green onions, hot sauce and top with fried eggs.

Serve immediately.

Jeff’s Hot-n-Spicy Bloody Mary

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Prep Time: 15 min.Total Time: 15 min.Serves: 6

INGREDIENTS
4 c. chilled tomato juice
9 oz. vodka (for spicy use pepper flavored vodka)
1/3 c. fresh lime juice
1 1/2 tsp. horseradish
3/4 tsp. Hot Sauce
Dash of Jeff’s Naturals Jalapeño Stuffed Olive juice
1 1/2 Tbsp. Worcestershire sauce
3/4 tsp. black pepper
4 c. chilled tomato juice

Garnish:
Jeff’s Naturals Jalapeño Stuffed Olives
Jeff’s Naturals Whole Golden Greek Peperoncini
Slices of lime
Slices of cucumber
Hot Cherry Peppers (Whole or Sliced)

PREPARATION
Create six “spicy” skewers using suggested ingredients (feel free to get creative with your own). Assemble skewers on plate and place in the refrigerator.

Place a generous amount of salt and pepper on a plate. Rim the edge of each glass with lime juice, then place in the salt and pepper mixture and set aside.

Prepare cocktail ingredients in a pitcher and stir well. Place ice in glasses and pour cocktail mixture into glasses.

Garnish with skewers.

Baked Eggs with Olives

BakedEggswithOlives

Prep Time: 5 min.Total Time: 11 min.Serves: 2

INGREDIENTS
4 eggs
Salt and freshly cracked black pepper
2 tablespoons heavy cream
¼ cup Jeff’s Naturals Castelvetrano Olives, chopped
1 tablespoon chopped fresh parsley
1 sprig fresh thyme leaves
Extra Virgin Olive Oil, for drizzling
Serve with a crusty baguette

PREPARATION
Preheat oven to 375°F.

Crack 2 eggs into 2 individual-sized baking dishes. Season with salt and pepper. Drizzle a tablespoon of heavy cream into each dish, and distribute the olives and herbs into each dish. Bake about 6 minutes, until the whites are set and yolks are very loose. Once removed from the oven, the eggs will continue to cook for a few minutes.

Drizzle eggs with olive oil and serve hot with warm crusty bread for dipping.

Looking for more ideas?  Visit our Recipe Page to find even more breakfast, brunch, lunch, snack, appetizer and dinner recipes to enjoy using Jeff’s Naturals all-natural line of olives, peppers, capers and sun-dried tomatoes.

Happy New Year! Bon Appétit

Baja Fruit Salad

 

 

Smoked Salmon & Caper Crêpes
Smoked Salmon & Caper Crêpes

 

Jeff's Natural's Breakfast Panini
Jeff’s Naturals Breakfast Panini

 

Eat Healthy with the Incomparable Vegetarian Mamma!

Vegetarian cooking can sometimes be a daunting task to people trying it for the first time; “how can it be tasty without meat,” they ask. Well, Vegetarian Mamma has shown just how fun and easy-to-prepare vegetarian dishes can be. Through her website, blog, and cookbooks, Cindy Gordon provides a bounty of recipes and techniques that the whole family can enjoy.

Photo Source: Vegetarian Mamma
Photo Source: Vegetarian Mamma

We’re proud to say that many of these mouth-watering meals make use of our very own Jeff’s Naturals line of all-natural non-GMO products, such as this Mediterranean Rice Bowl recipe (seen above) and a Roasted Tomato Sauce Pasta (see below- yummy!!).

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Trust us, you have to try these recipes for yourself.

All recipes featured on Vegetarian Mamma’s site are vegetarian, and the site offers giveaways of gluten-free, allergy-friendly products so you can test the delicious products she uses!

If you’re looking for a good place to pick up some vegetarian-friendly recipes, Vegetarian Mamma’s recipe page is of course the natural place to start. But why stop there? When you enter our 2017 Fresh Start Sweepstakes, you can win a copy of Vegetarian Mamma’s cookbook Gluten Free Fork!

Photo Source Vegetarian Mamma
Photo Source Vegetarian Mamma

Vegetarian Mamma strives to create an atmosphere of positivity and helpfulness to welcome anyone looking to improve their diet. She says it best herself:

This website is meant for everybody! If you are seeking information on recipes, products or just want to be part of a community, this site is for YOU! While we do share some humor within our posts, we try to keep it classy and supportive of all who visit. We try to stay encouraging and welcoming. While some recipes and products may not fit for some, they may be perfect fits for others. At Vegetarian Mamma, we are here to encourage one another and to keep things positive.  We are not here to try to dictate what you should and shouldn’t consume. You know your body, you know your beliefs and you can act upon them.

Cooking is, at its core about love, both for the food itself and the people you are cooking for. This guiding principal is clear in Vegetarian Mamma’s site, blog, book, and recipes. The amount of care and consideration, both for the meal itself and the eater, is palpable and most importantly tasted in the recipes she provides. Be sure to visit her website often for the latest and best in vegetarian recipes and giveaways!

Five Fresh Ideas For Your Holiday Table

Got a full house for the holidays? Lucky you! The holidays are one of our favorite times of the year because friends and family come together to enjoy each other’s company and a delicious feast while creating special memories that will last a lifetime.

We’ve got some ideas to help you add elements to your holiday feast that are both traditional and tasty. You’ll impress your hungry holiday guests with these creative serving ideas:

Kalamata Cranberry Chutney

Delicious on holiday turkey or ham or on a turkey sandwich made from Thanksgiving leftovers.
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Prep Time: 1 minutes
Total Time: 15 minutes
Serves: 6

INGREDIENTS

  • 1 tablespoon Extra Virgin Olive Oil
  • 2 shallots, thinly sliced
  • 12 ounces fresh or frozen whole cranberries
  • 1 naval orange, zested and juiced
  • ½ cup sugar or to taste
  • ¼ cup champagne vinegar
  • 1/3 cup Organic Sliced Greek Kalamata Olives
  • Fresh cracked black pepper

PREPARATION
In a medium sized heavy saucepan, cook shallots in olive oil over moderate heat, stirring occasionally, until softened. Stir in cranberries, orange zest and juice, sugar and vinegar. Simmer, stirring occasionally, until berries just pop, 10 to 12 minutes, then add olives, black pepper, stir and serve.

Blood Orange Kalamata Martini

blood-orange-kalamata-martini-020
Prep Time: 3 minutes
Total Time: 5 minutes
Serves: 1

INGREDIENTS

  • 2 ounces Blood orange vodka (see chef’s note)
  • ½ ounce Triple Sec or Cointreau
  • 1 ounce fresh squeezed Blood orange juice, reserve orange peel for garnish
  • Ice for shaking
  • Organic Pitted Whole Greek Kalamata Olives with Orange Zest, rinsed, to garnish

PREPARATION
Add vodka, triple sec and orange juice to a cocktail shaker with ice. Shake well and strain into a chilled martini glass. Garnish with a few kalamata olives and an orange peel.
Chef’s note: If blood orange vodka is unavailable in your local grocery store, you can substitute for citron flavored or regular orange vodka.

Olive & Sun-Ripened Dried Tomato Ricotta Dip

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Prep Time: 6 min
Total Time: 18 min
Serves: 6

Ingredients

Directions:
Preheat oven to 400°F.

In a medium-sized bowl, add the ricotta cheese, parsley and garlic. Combine well. Season with salt and pepper. Gently mix in the tomatoes and olives, until just incorporated.

Spread the ricotta mixture in a shallow medium baking dish in a 3/4″ thick layer. Bake about 12 minutes or until slightly browned along the edges and hot.

Remove from the oven and let rest for a few minutes. Serve warm.

Stuffed Acorn Squash

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Prep Time: 20 minutes
Total Time: 40 minutes
Serves: 4

INGREDIENTS

  • 2 acorn squash, halved and seeded
  • 1 box couscous, cooked to package instructions
  • ½ pound Italian sausage, crumbled and cooked
  • ½ jar Sun-Ripened Dried Tomatoes, rough chopped
  • ½ jar Roasted Bell Pepper Strips, drained and rough chopped
  • ¼ cup toasted pine nuts
  • Extra Virgin Olive Oil for drizzling
  • Optional: balsamic glaze to drizzle

PREPARATION
Preheat oven to 425°F.
Season squash with salt and pepper and drizzle with olive oil. Lay on a sheet pan, open side face down and bake about 20 minutes or until squash is fork tender and edges are nicely golden. Remove from oven and set aside.

To prepare the filling, combine the couscous, sausage, sun-ripened tomatoes, roasted peppers and stir together. Place a generous amount of the mixture into each squash, lightly pressing the filling in. Sprinkle with pine nuts, and finish with a drizzle of olive oil and balsamic glaze. Serve hot.

Roasted Olive and Grape Crostini

roasted-olive-and-grape-crostini-015hr
Prep Time: 5 minutes
Total Time: 25 minutes
Serves: 6

INGREDIENTS

  • ½ baguette, cut into ½” slices
  • 1/3 cup Extra Virgin Olive Oil, divided
  • 1 cup whole milk ricotta
  • 1 teaspoon minced fresh rosemary
  • 1 cup seedless red grapes
  • 1 cup Organic Pitted Whole Greek Kalamata Olives
  • Fresh thyme leaves to garnish
  • Salt and fresh cracked black pepper

PREPARATION
Heat oven to 450°F.

Brush both sides of sliced bread with olive oil and place onto baking sheet. Bake for about 7 minutes or until toasted and crispy. Remove from oven and set aside.

In a small bowl, combine the ricotta and rosemary. Season with a little salt and freshly cracked pepper and set aside.

On another backing sheet, add the grapes and olives, drizzle with a tablespoon of olive oil and toss to coat evenly. Roast in the oven in 5 minute intervals for about 15-20 minutes.

Each 5 minutes, shake the pan to get even roasting. Remove from oven once olives are slightly blistered and grapes begin to get soft and juicy. Let set for about 5 minutes, and once cool enough to handle, cut grapes and olives in half.

On each crostini, add about a tablespoon of ricotta and spread evenly. Add a spoonful of olives and grapes to each and top with a sprinkle of fresh thyme, drizzle of olive oil, and a light sprinkle of freshly cracked black pepper. Serve immediately.

orzo_salad_artichokes_olives_Feta

Fresh From the Jeff’s Naturals Kitchen: Orzo Salad!

Jeff's Naturals KitchenOur fabulous Recipe & Development Chef, Peter Kirkpatrick, a.k.a. “Chef P.K.”  has been hard at work in the Jeff’s Naturals kitchen creating amazing dishes using our all-natural line of olives, peppers, capers and sun-dried tomatoes.

One of his recent creations, Orzo Salad With Artichoke Hearts & Kalamata Olives, absolutely knocked our socks off during one of our taste tests. (By the way, taste testing Chef’s P.K.’s dishes is our favorite kind of meeting. It’s hard work, but someone has to do it!)

Like many of Chef P.K.’s creations, this colorful dish has a very easy going California/Napa Valley/Mediterranean flavor to it that’s irresistible. It’s light, yet satisfying and can be made in less than 20 minutes and is a perfect side dish for potlucks or gatherings, tailgating, a picnic, a quick weeknight dinner (just add some diced grilled chicken) or lunch on-the-go!

Orzo is most commonly used in Italian and Greek cuisines and makes a delicious alternative to larger pasta which can sometimes be too heavy. You could get creative with this dish and add some Sliced Golden Greek Peperoncini, Sun-Ripened Dried Tomatoes and/or Imported Non-Pareil Capers for even more flavor. The possibilities are endless!

We hope you’ll enjoy this delicious dish. Be sure to check out all of our Mediterranean inspired recipes and serving suggestions in our growing Recipe Collection.

Recipe of the Month: Orzo Salad With Artichoke Hearts & Kalamata Olives

Prep Time: 10min | Total Time: 20min | Serves: 2-4

Ingredients

  • 1/2 pound orzo, cooked to package instructions
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons parsley, chopped
  • 1/2 cup feta cheese crumbles
  • 1 (14.5 Oz) jar Marinated Artichoke Hearts, drained
  • 1 cup Jeff’s Naturals Organic Sliced Greek Kalamata Olives, drained
  • 1 pint Cherry tomatoes, halved
  • 2 tablespoons red onion, minced
  • Salt and freshly ground pepper

Directions

In a large mixing bowl, toss all ingredients together. Season with salt and pepper to taste and enjoy! Makes about 4 servings.

How to Prepare the Perfect Pasta Dish

Mama Mia! Since October is National Pasta Month, we wanted to give a salute to one of America’s favorite foods! In recent years, pasta has gotten a bad rap (think no carb diets) but we think that pasta dishes can actually be a healthy and filling meal, especially with some help from Jeff’s Naturals all natural line of olives, peppers, capers and sun ripened tomatoes.

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pic_Pasta-Nicoise

Mediterranian-Salad-1

What’s the secret to pasta perfection? It begins with cooking pasta itself. The National Pasta Association recommends the following steps to cook pasta perfectly every time:

1. Boil 4 to 6 quarts of water for one pound of dry pasta. (You can divide this recipe depending on how much pasta you are cooking.)

2. Add the pasta with a stir and return the water to a boil.

3. Stir the pasta occasionally during cooking.

4. Follow the package directions for cooking times. If the pasta is to be used as part of a dish that requires further cooking, undercook the pasta by 1/3 of the cooking time specified on the package.

5. Taste the pasta to determine if it is done. Perfectly cooked pasta should be “al dente,” or firm to the bite, yet cooked through.

6. Drain pasta immediately and follow the rest of the recipe.

Reheating Pasta

To reheat cooked pasta, portion out the amount you need and place in boiling water. For extra-easy draining, you can place the pasta in a stainless steel colander or strainer and then submerge in boiling water. Count 40 to 60 seconds of re-heating time for a four-ounce serving. Drain the pasta well, toss with sauce and serve immediately. Pasta can also be reheated in the microwave oven. Reheat single servings on high for 45 seconds at a time, checking between intervals for doneness.

To create the perfect pasta dish, you must also pair it with the right sauce. The National Pasta Association recommends pairing thin, delicate pastas (like angel hair or thin spaghetti)are better served with lighter, thin sauces. If it’s a heavier sauce you crave, it’s better to stick with thicker pasta shapes, like fettuccine. Pasta shapes with holes or ridges, like mostaccioli or radiatore, are perfect for chunkier sauces.

Now that you know the basics, grab a fork and dig into our newest pasta recipe using Jeff’s Naturals!

Jeff’s Naturals Mediterranean Pasta

Prep Time: 5 min.Total Time: 10 min.Serves: 4

mediterranean-pasta-jeffs-naturals
3 tablespoons Olive Oil
1 pound skinless boneless chicken breasts, sliced diagonally
1 cup Jeff’s Naturals Sun-Ripened Dried Tomatoes, drained, julienned
2 Tablespoons crushed garlic
1 pound angel hair pasta, fresh
1/4 cup fresh basil
1 jar (6.5 ounces) Artichoke Hearts, drained
1/2 cup Jeff’s Naturals Organic Sliced Greek Kalamata Olives, drained
6 ounce crumbled feta cheese
1/4 cup heavy cream
2 teaspoon dried oregano
Salt and pepper, to taste
PREPARATION

Boil water for pasta. Heat olive oil in a skillet over medium heat. Brown chicken strips until no longer pink in the middle, about 3 minutes on each side. Add sun dried tomatoes and crushed garlic to skillet. Sauté for 2 minutes. In the meantime, add the fresh pasta to the boiling water, cook until al dente, about 5 minutes.

Add the basil, artichoke hearts, Kalamata olives and crumbled feta cheese to the skillet. Sauté 1 minute. Stir in cream. Strain pasta and transfer to a large pasta bowl. Add the chicken sauté to the pasta and toss.

Season with oregano, salt and pepper before serving.

Visit National Pasta Association to see these and other great pasta cooking tips!

No Cook

Try Our “No Cook” Recipes On Those Hot Summer Days

You know what they say, “If you can’t stand the heat, get out off the kitchen”! Nothing could be truer on a sweltering summer day.  But you still have to eat!  What to do?

Not to worry, we have you covered. Anyone can prepare delicious dishes using Jeff’s Naturals all-natural line of olives, peppers, capers and sun-dried tomatoes. Our recipe catalog is chock full of ideas you can use to prepare meals that are not only delicious and refreshing, they come together effortlessly without the heat!

Here are some “no cook” recipes to dash up delicious meals without having to turn on the stove!

New! Stuffed Greek Pita

StuffedGreekPita

Prep Time: 20 min. | Total Time: 20 min. | Serves: 4

Ingredients

Preparation

In a mixing bowl combine the tomatoes, spinach, cucumber, feta, olives, peperoncinis, sweet bell pepper strips and capers.

In a separate bowl whisk together the olive oil, oregano, lemon juice, and crushed garlic.

Once ready to serve, toss the dressing with the vegetables. Cut the pita rounds in half and divide the mixture evenly among the 8 pita rounds.

Serve.

Delicious! Watermelon, Olive, Jalapeño and Feta Salad

WatermelonSalad

Prep Time: 20 min. | Total Time: 20 min. | Serves: 4

Ingredients

Directions:

In a large mixing bowl add all ingredients and gently mix.  Season with salt and pepper to taste.

Chill for 5 to 10 minutes before serving.

Served chilled.

Chef’s note: A refreshing salad, perfect side dish for any meal. Great with grilled dishes and sandwiches.

Refreshing! Cold Peperoncini and Cucumber Yogurt Soup

Recipe: Cold Peperoncini and Cucumber Yogurt Soup

Prep Time: 10 min | Total Time: 10 min | Serves: 4

Ingredients

Directions:

Strain yogurt through cheesecloth to remove excess water and milk.

Add all ingredients into a blender and blend until smooth. Chill and serve cold.

Chef’s Note: Serve as shooters for a small appetizer, as a summer soup, or as a sauce for a light and healthy fish dish.

New! Muffuletta Sandwich

Muffuletta_Sandwich_cropped

Prep Time: 15 min. | Total Time: 15 min. | Serves: 4-6

Ingredients

Olive Salad:

Bread:

  • Hollow out 1 loaf round Italian bread

Cheese, Meats, Garnishes:

  • 6 oz. provolone cheese, sliced
  • 2 oz. capicollo, thinly sliced
  • 2 oz. Genoa salami, thinly sliced
  • 2 oz. ham, thinly sliced
  • 1 tomato, sliced
  • Romaine lettuce

*Calculated ingredients may not always be as accurate as the original recipe.

Directions

Finely chop the vegetables and olives for the olive salad. Combine all salad ingredients; set aside.

Cut the loaf of bread in half crosswise. Use a small, serrated knife to score the inside of both halves about 1″ from the crust. Hollow the bread halves by pulling out the insides with your hands. Leave shells about 1″ thick. Save the bread chunks for other uses.

Spoon salad into bottom half of loaf. Layer 2 oz. cheese over the salad. Top with one type of meat; repeat.

Finish layering with last of cheese and meat. Top with tomato and lettuce.

Use an electric knife to cut the sandwich into four wedges. If you don’t have one, use a very sharp serrated knife. Just saw carefully and don’t press too hard–or you might squish the entire filling out.

Muffulettas can be served hot or cold.

The Jeff’s Naturals Guide to Perfect Picnics

There is nothing like sharing a picnic with loved ones on a beautiful summer day, especially for those of us lucky enough to live in Napa Valley California! Even you if you don’t live in California’s blissful wine country, a perfect picnic can take place any time, anywhere if you follow these simple tips:

1. Keep it light and simple. Think finger foods that are tasty and easy to transport.

2. It’s always better to prepare just a few things and do them well.

3. Don’t pack anything sweet and sticky. Avoid food items such as ice cream, puddings, fruity drinks, etc unless you want to attract insects.

4. Pack everything in lightweight, resealable containers.

5. Keep everything cold. Use ice packs, or fill a couple of resealable bags with ice cubes. One of our favorite tips is to freeze small bottles of water and juice ahead of time so they will keep food cool and you can enjoy a cold drink when you reach your picnic spot!

6. Avoid foods that can spoil in warm sun. Anything with mayonnaise based dressings, eggs and dairy (though certain cheeses will work well) can spoil easily. Recipes like the ones below would be easier to keep at a safe temperature picnic:

Peperoncini Potato Salad
Baja Fruit Salad
New! Mexican Marinated Salad
Mediterranean Salad
Black Bean & Roasted Red Pepper Salsa
Cheese Stuffed Fried Green Olives
Spinach and Feta Olive Turnovers
Pasta Nicoise

7. Don’t forget any essentials! Follow this checklist to make sure you’ve got everything you need for your outing.

☐ Casual and easy food and snacks: Sandwiches, Crudités, Chips, Fruit Salad, Cheese, Smoked Meat, Crackers, light side dishes and salads

☐ Plenty of drinks: Water Bottles, Juice Boxes, Wine or Beer (if allowed)

☐ Napkins

☐ Inexpensive cups and plates from your favorite discount store

☐ Utensils

☐ Resealable/Ziploc bags filled with ice cubes

☐ Place mats or table cover

☐ Blanket large enough to accommodate your food and company

☐ Towels to clean up spills or messes (Cloth or Paper)

☐ Trash Bag(s)

☐ Cutting Board

☐ Serrated Knife (wrap the blade in a kitchen towel)

☐ Condiments: Packets of ketchup or mustard or mini jars

☐ Salt and pepper

☐ Plenty of water (again)

☐ Tongs and/or serving spoons

☐ Corkscrew or bottle opener

☐ Moist towelettes

☐ Sunscreen

☐ Bug Spray

Toss in some jars of Jeff’s Naturals products to add a little gourmet flair to your outing!

Jeff's Naturals PicNic
Photo Credit: Bethany Ugarte