Tag Archives: Serving Ideas

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.

Pitted Castelvetrano Olives

Great News About Jeff’s Naturals Castelvetrano Olives (And a New Recipe!)

N Pitted Castelvetrano Olives (2) Great news for fans of Castelvetrano Olives. Consumers can now get these irresistible snack olives pitted!

Yes, pitted! Jeff’s Naturals new Pitted Castelvetrano Olives make it even easier to enjoy these delicious olives in snacks and meals.

Now you can spend less time making and more time enjoying your favorite dishes like Heirloom and Castelvetrano Tuna Salad, Castelvetrano Spring Farro Salad, and Cheese Stuffed Fried Green Olives just to name a few. The new Pitted Castelvetrano Olives are also perfect for your favorite martini!

More ways to enjoy our new Pitted Castelvetrano Olives:

  • Add to braised meat dishes, especially chicken or duck.
  • Toss with mixed baby greens, orange sections, shaved fennel and a light lemon vinaigrette for a beautiful and refreshing salad.
  • Add them to hot couscous, along with salt, pepper, lemon juice, olive oil, sliced green onions and chopped flat-leaf parsley.

Castelvetrano Facts:

  • Castelvetranos are Italy’s number one snack olive, chosen three to one over any other type of olive.
  • Italians often refer to them as “dolce” (meaning “sweet” in Italian).
  • Castelvetranos are produced exclusively in Castelvetrano, Sicily, from the olive variety known as nocerella del belice.
  • They are easily recognized by their distinctive bright green hue and meaty, buttery flesh.
  • Castelvetranos came on the U.S. scene only recently, first appearing on the bulk olive bars of specialty food stores.
  • Jeff and our Italy-based import manager travel to Sicily each fall to inspect the harvest and foster relationships with generations-old family farmers, ensuring that our customers have access to the finest Castelvetrano olives available.

Enjoy them in this new recipe:

Pistachio & Castelvetrano Olive Pesto

Pistachio_and_Castelvetrano_Olive_Pesto_WEB

Ingredients
1 cup pitted Jeff’s Naturals Pitted Castelvetrano Olives
½ cup shelled pistachios
1 small clove fresh garlic
1 lemon, zested and juiced
¼ cup + 2 tablespoons Extra Virgin Olive Oil
Pinch of red pepper flakes
Salt and freshly cracked black pepper
¼ cup fresh parsley leaves
2 sprigs fresh thyme leaves

Directions
In a food processor, pulse all ingredients to desired consistency. Serve on a nice white fish, baked chicken, or veggies, and finish with a drizzle of olive oil.

The possibilities are endless! Crack open a jar and let your creativity run wild.

Mother's Day Brunch Recipes

Tips and Recipes to Surprise Mom this Mother’s Day

Mothering is a full-time job, there’s no question about it. They help you grow, they educate you, and they love you unconditionally without asking for anything in return. Mother’s Day is the perfect opportunity to show them just how much they mean to you and how much you appreciate everything they’ve done.

If you ask us, there’s no show of love quite as thoughtful as a delicious home cooked meal. So sit back, have a read, and plan that Mother’s Day brunch that will leave them smiling from cheek to cheek.

Brunch Tips!

  1. Set up everything the night before – You don’t want to be in a mad rush to do this the following morning, trust us!
  2. Plan your menu – Don’t wait until the last minute to plan your meal. That said, if you’re reading this post you’re already ahead of the game!
  3. If you can cook it ahead of time, do it! – If you have anything on your menu that can be prepared ahead of time, do so. This can be bloody mary mixes, mimosas, sausages, and so forth.
  4. Offer a mix of sweet and savory – That’s the magic of brunch, after all! A nice balanced meal will leave everybody satisfied.
  5. You can’t go wrong with fresh breads and/or scones – I mean… what’s brunch without delicious breads?

A brunch would be nothing without food, so  feast your eyes on these recipes guaranteed to really impress mom!

New! Baked Eggs with Olives

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

BakedEggswithOlives

Ingredients

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

Directions

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.

New! Ultimate Bloody Mary

Bloody Mary Party

 

Prep Time: 5 min  |  Total Time: 5 min  | Serves: 1

Delicious paired with any of these recipes along with Smoked Salmon with Dilled Crème Fraiche on Bagels, Frittata with Roasted Red Peppers and Sun-Dried Tomatoes, Ricotta Cheese & Meyer Lemon Blintzes, etc.

Ingredients

Directions:

Stir together Bloody Mary mix and vodka. Add a few dashes of hot sauce, squeeze of lemon, and a splash of Jeff’s Naturals Olive or Pepper brine.

Pour over ice in a highball glass.

Garnish with your favorite Bloody Mary ingredients including Jeff’s Naturals Olives and Peppers.  Finish with a dash of pepper and enjoy!

 

Baja Fruit Salad

Baja Fruit Salad

Prep Time:  10min | Total Time: 45min | Serves: 2-4

Ingredients

  • 2 cans (20 oz.) juiced packed pineapple chunks, drained
  • 1 can (15 oz.) mandarin oranges, drained
  • 1/2 c. Jeff’s Naturals Roasted Bell Pepper Strips, chopped
  • 1/2 c. jicama, chopped
  • 1 tsp. brown sugar
  • 1 tsp. fresh lime juice
  • 1 tsp. chopped fresh cilantro
  • 2 Tbsp. shredded coconuts

Directions:

Combine all ingredients except coconut in a large bowl and toss well to mix. Top with coconut just before serving. Makes about 4 servings.

Breakfast Panini

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Prep Time: 5 min Total Time: 10 min Serves: 2

Ingredients

Directions

Preheat panini press.

If adding pancetta to your sandwich, place pancetta slices in panini press and cook about 3 minutes or until crispy. Remove from press and set aside.

To assemble the paninis, add a tablespoon of pesto on the top inside slice of each sandwich. Add the eggs to the bottom slice of bread. Top the egg with arugula, pancetta, and a layer of roasted red pepper. Top the sandwich with the pesto bread slice and place into the panini press for about 5 minutes or until slightly crispy and golden.

Farro Salad

Five “Farr-Out” Reasons to Love Farro + Three Great Recipes to Try!

Farro Recipes Jeff's Naturals

As you plan your next meal, why not try cooking with farro, the ancient grain with tremendous health benefits?

Farro is a whole grain wheat, larger than barley grain and possessing a similar taste. It’s very simple to cook on a stovetop, also great when prepared in a rice maker or a pressure cooker. It’s often used as an alternative to rice or pasta for all the nutritious qualities it contains.

Interested yet? Check out our top five reasons to love farro:

#1 Great Way to Up Your Vitamin B3 & Magnesium Intake
Farro is an excellent source of Vitamin B3, instrumental in improving your body’s metabolism. It’s also a great choice for your daily dose of Magnesium, which strengthens your blood pressure, bone strength, and overall cardiac health.

#2- This Supergrain is Rich in Anti-Oxidants
The anti-oxidants present in farro help prevent degenerative diseases and general cardiovascular problems.

#3 Great Source of Protein
Yes, it’s true! Farro contains about 15% protein, with 7 grams of protein found in a single serving!

#4 Cholesterol-Free
Not only is farro cholesterol-free, a full bowl has 8 grams of cholesterol-lowering fiber in it! An excellent choice for anyone watching their weight.

#5 Contains Complex Carbohydrates
The complex carbohydrates present in farro extend its digestion time, thus leaving you with more energy throughout the day.

So now you know why you should be cooking with farro but you may be wondering how to cook with it?

Consider these easy-to-make recipes below using Jeff’s Naturals line of certified non-GMO olives & peppers as an entry point into the delicious world of farro.

Farr-Out Recipe #1: Italian Farro Minestrone

Recipe: Italian Farro Minestrone
Prep Time: 15 min | Total Time: 45 min | Serves: 6

Ingredients

  • ¾ c. farro
  • 2 tbsp. extra virgin olive oil
  • 1 shallot, or ½ small onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 sprigs thyme
  • 1 ½ Tbsp. crushed garlic
  • 1 bunch kale, stems removed and leaves chopped
  • 1/3 c. parsley, fine chopped
  • 1-14 oz. can cannellini beans, drained and rinsed
  • ¾ c. Marinara Sauce
  • ¾ c. Jeff’s Naturals™ Roasted Red Peppers and Caramelized Onions, drained and rough chopped
  • 6-8 c. chicken broth
  • Salt and pepper to taste
  • Grated parmesan to garnish

Directions:

In a large saucepan, bring salted water to a boil. Add farro and cook for 10-15 minutes or until tender. Drain and set aside.

In a soup stockpot on medium heat, add olive oil, chopped shallot, carrot, and celery. Cook for 5 minutes until vegetables start to soften. Next add thyme sprigs, crushed garlic and kale. Stir for 2 minutes to wilt kale. Add the remaining ingredients with the reserved farro and let soup simmer 30 minutes.
Serve hot with parmesan cheese on top and enjoy.

Farr-Out Recipe #2: Castelvetrano Spring Farro Salad

Recipe: Castelvetrano Spring Farro Salad
Prep Time: 10 min   Total Time: 25 min   Serves: 4-6

Ingredients

  • 1 c. farro
  • 1 c. shelled edamame
  • 1 c. peas, (we used frozen)
  • 1 c. broccolini, blanched and chopped
  • ¼ c. green onions, thin sliced
  • ½ c. Jeff’s Naturals™ Whole Castelvetrano Olives, cut off pit with paring knife
  • 3 Tbsp. extra virgin olive oil
  • 1 lemon, zested and juiced
  • 1 Tbsp. tarragon, fine chopped
  • 2 Tbsp. parsley, fine chopped
  • Salt and pepper to taste

Directions:

Bring 6 cups of salted water to a boil.  Add farro and cook uncovered for 10-15 minutes or until tender to bite.  Farro has a natural bite and chewiness to it when it’s cooked through. Drain farro in a colander and set aside until slightly cooled.

In the meantime, in a large mixing bowl, add the edamame, peas, broccolini, green onions, olives, olive oil, lemon juice and zest.

Add farro to large mixing bowl and toss all ingredients together.  Add the herbs, season with salt and pepper to taste and serve!

Chefs Note:  Feel free to play with this recipe and use any vegetable or herb in season.  Asparagus, green beans, thyme or basil would all be wonderful. It will taste the best when the produce is the freshest!

Farr-Out Recipe #3: Farro Salad with Blue Cheese Stuffed Olives

Farro Salad with Blue Cheese-Stuffed Olives, Apples and Roasted Garlic
Prep Time: 5 min | Total Time: 20 min | Serves: 4-6

Ingredients

  • 1 c. farro
  • 1 shallot, minced
  • 2 ½ Tbsp. balsamic vinegar
  • 2 ½ Tbsp. extra virgin olive oil
  • 2 Tbsp. chopped parsley
  • ½. dried cranberries or cherries
  • ½ c. Jeff’s Naturals™ Blue Cheese Stuffed Olives, sliced
  • 1/3 c. slivered almonds, toasted
  • ½ c. roasted garlic cloves (can purchase in most specialty food stores)
  • 1 apple, diced and coated with lemon juice to prevent oxidization
  • ½ c. smoked mozzarella, cut into small cubes
  • Salt and pepper to taste

Directions:

Bring 6 cups of water to a boil and add farro. Let cook about 10 minutes until tender to bite. Drain farro in a colander and set aside.

While faro is cooking, add the minced shallot, balsamic, olive oil, parsley with some salt and pepper to taste, in a large mixing bowl. Add the cooked faro and mix to coat. Add the rest of the ingredients and stir to combine.

Great served room temp or cold.

For more delicious and healthy recipes head on over to our Recipes page.

Bagel and Capers

Jeff’s Naturals Makes Breakfast Even Better

This recent headline certainly caught our attention: More Than Half of Americans Skip Breakfast at Least Once a Week, Study Says

How can this be? Doesn’t everybody know that breakfast really is the most important meal of the day? Hasn’t everybody heard the old saying “Breakfast like a King, Lunch like a Prince and Dine like a Pauper”?

There are countless reasons to take a few minutes in the morning to enjoy a healthy breakfast, but overall health and wellness tops the list. This recent Consumer Reports article states “Breakfast eaters tend to have better diets overall, consuming more fruit, vegetables, milk, and whole grains than non-breakfast eaters.”

Therefore, in celebration of National Breakfast Month, let us please remind our readers to eat a healthy breakfast. Not only will you feel better, you’ll be more productive and your body will thank you. Here are some ideas we found to make your first meal of the best.

Jeff's Naturals for Breakfast

Omelets & Eggs
For an out of this world scramble, add diced Sun-Ripened Dried Tomatoes or Roasted Bell Pepper Strips and grated Parmesan cheese to your morning eggs.

Try giving your morning omelet a Mediterranean flavor by adding a few of these ingredients:

Quiches & Fritatas
Add about 4 oz of diced Jeff’s Naturals Sun-Ripened Dried Tomatoes to liven up your favorite quiche recipe.

Add Jeff’s Naturals™ Roasted Bell Pepper Strips in your quiche, fritatta, or scrambled eggs

Bloody Marys
Use Jeff’s Naturals™ Jalapeño Stuffed OlivesPeperoncini or Spicy Italian Olive Antipasto to spice up your favorite Bloody Mary (on the weekends of course)!

Bagels
Bagels with lox and cream cheese are event better topped with sliced onions Capers & Roasted Bell Pepper Strips.

Bagel and Capers

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smoked_salmon_caper_crepe_web

INGREDIENTS
Crêpe Batter:
1 c. flour
2 eggs
6 Tbsp. melted butter (plus more for coating pan)
1 ½ c. whole milk

Filling:
½ c. ricotta cheese
¾ c. whipped cream cheese1 lemon, zested and juiced
1 Tbsp. fresh dill, chopped
8 oz. smoked salmon
4 oz. Jeff’s Naturals Imported Non-Pareil Capers
½ sm. Red onion, thinly sliced

Directions:
Add all crepe ingredients into a blender and blend until smooth. In a large non-stick sauté pan on medium-high heat, add just enough butter to coat the pan. Slowly pour in crepe batter while holding pan off the heat and swirling the crepe batter in a circular motion to get a thin layer of batter on the bottom of the sauté pan. Cook for about 1 ½ minutes or until loosened from the bottom of the pan and lightly browned. Flip the crepe and cook another minute until lightly browned. Remove from pan and place on plate and continue process until batter is gone.

In a small mixing bowl, combine the ricotta, cream cheese, lemon juice and zest, and dill. Season with cracked pepper.

To assemble the crepes, spread a small amount of the cheese and dill mixture over one half of the crepe. Add a thin layer of smoked salmon on top of half of the cheese, generously sprinkle with capers, add thinly sliced onion and fold crepe into quarters and serve.

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breakfast_sandwich_web
INGREDIENTS
4 slices pancetta
2 eggs, cooked over easy
2 tablespoons Pesto
½ cup Jeff’s Naturals Roasted Red Peppers, drained and patted dry
2/3 cup arugula

PREPARATION
Preheat panini press.
Place pancetta slices in panini press and cook about 3 minutes or until crispy. Remove from press and set aside.
To assemble the paninis, add a tablespoon of pesto on the top inside slice of each sandwich. Add the eggs to the bottom slice of bread. Top the egg with arugula, pancetta, and a layer of roasted red pepper. Top the sandwich with the pesto bread slice and place into the panini press for about 5 minutes or until slightly crispy and golden.

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breakfast_burrito

INGREDIENTS
6 eggs
1/4 c. milk
2 c. frozen Potatoes O’Brien hash browns
Oil to coat pan for frying
6 oz. raw breakfast sausage
½ c. Jeff’s Naturals Roasted Red Peppers, chopped
½ c. shredded cheese
1 avocado
Jeff’s Naturals Diced Tamed™ Jalapeño Peppers to top
4-6 tortillas
Optional: Sour cream, salsa and sliced green onion to top

PREPARATION
Crack eggs into a mixing bowl add milk, a pinch of salt and fresh cracked black pepper and whisk.

In a large sauté pan on medium high heat, add just enough oil to coat the bottom of the pan. Add hash browns and fry for about 5 minutes until slightly golden in color. Add breakfast sausage into the pan, break up with a wooden spoon and cook another 7 minutes or until sausage is done. Add egg mixture and chopped roasted red peppers and stir occasionally, lower heat to medium while cooking the eggs for about 6 minutes or until eggs are done. Turn heat off, sprinkle cheese on top to melt.

Assemble the burritos with the egg and hash brown mixture, top with your desired toppings and add the jalapeño peppers for some heat and crunch.

Capture

Zucchini and Olive Breakfast Cake, French-Style on the kitchn

Frittata with Avocado, Roasted Peppers, Olives and Feta

photo credit: feministjulie via photopin cc

Fresh New Recipes Featuring Jeff’s Naturals Capers

Capers

Our featured recipes this month showcase what we believe to be the unsung heroes of the culinary world, Non-Pareil Capers. These flavorful nuggets of deliciousness often go unnoticed, yet they add so much to just about any dish whether it’s fish or poultry, appetizers, main courses, and more!

We source our capers from Turkey where they are picked by hand as soon as they reach the desired size, then dried in the hot Mediterranean sun before they are pickled in a brine of vinegar. Here are three fresh ideas for you to enjoy:

Jeff’s Naturals Imported Non-PareilCapers

#1 Smoked Salmon & Caper Crepes

The salty, slightly briny flavor our our Capers pairs perfectly with smoked salmon and dill. This gourmet dish is simple to create for brunch or dinner.

smoked_salmon_caper_crepe_webINGREDIENTS
Crepe Batter:
1 c. flour
2 eggs
6 Tbsp. melted butter (plus more for coating pan)
1 ½ c. whole milk
½ c. ricotta
¾ c. whipped cream cheese1 lemon, zested and juiced
1 Tbsp. fresh dill, chopped
8 oz. smoked salmon
4 oz. Jeff’s Naturals Imported Non-Pareil Capers
½ sm. Red onion, thinly sliced

PREPARATION
Add all crepe ingredients into a blender and blend until smooth. In a large non-stick sauté pan on medium-high heat, add just enough butter to coat the pan. Slowly pour in crepe batter while holding pan off the heat and swirling the crepe batter in a circular motion to get a thin layer of batter on the bottom of the sauté pan. Cook for about 1 ½ minutes or until loosened from the bottom of the pan and lightly browned. Flip the crepe and cook another minute until lightly browned. Remove from pan and place on plate and continue process until batter is gone.

In a small mixing bowl, combine the ricotta, cream cheese, lemon juice and zest, and dill. Season with cracked pepper.

To assemble the crepes, spread a small amount of the cheese and dill mixture over one half of the crepe. Add a thin layer of smoked salmon on top of half of the cheese, generously sprinkle with capers, add thinly sliced onion and fold crepe into quarters and serve.

#2 Baked Chicken with Sun-Dried Tomatoes, Capers, and Mozzarella

Combine Jeff’s Naturals capers and sundried tomatoes with chicken and mozzarella for 25 minutes for a quick weeknight meal the whole family will love.

baked_chicken_with_sundried_tomatoes_and_artichoke_riceINGREDIENTS
2 chicken breasts, boneless and skinless
1/4 c. Jeff’s Naturals Sun-Ripened Dried Tomatoes, julienned
1/2 Tbsp. Crushed Garlic
1/4 c. Jeff’s Naturals Imported Non-Pareil Capers
1/2 c. mozzarella cheese, grated
1 c. bread crumbs, seasoned

PREPERATION
Place the chicken breasts between two pieces of plastic wrap and gently pound them with a bottom of a skillet until thin. Layer the sun-dried tomatoes, garlic, and capers along the center of the breasts and top with the mozzarella. Fold one side of the breast over the filling and roll into a long tube, secure with a toothpick.

Season the chicken with salt and pepper and coat with the bread crumbs and bake in an oven-proof dish for 20 to 25 minutes at 350°F; cook until the chicken is no longer pink. Allow the chicken to cool for 2 to 3 minutes before slicing or cutting in half.

#3 Rigatoni with Savory Puttanesca Sauce

Capers and red wine bring out the natural flavors of tomatoes and artichoke hearts and herbs in this classic Mediterranean recipe.
Rigatoni_with_Puttanesca_Sauce_croppedINGREDIENTS
12 oz. rigatoni, uncooked
1 Tbsp. Extra Virgin Olive Oil
1 medium onion, chopped
2 Tbsp. crushed garlic
1 Tbsp. oregano
2 jars (6.5 oz. each) Artichoke Hearts, drained
1 tsp. anchovy paste
2 c. (28 oz. can) tomatoes
2 Tbsp. Jeff’s Naturals Imported Non-PareilCapers
1/2 c. dry red wine
1/2 c. Jeff’s Naturals Organic Sliced Greek Kalamata Olives
1/2 tsp. red pepper flakes
1/2 c. parsley, chopped (optional)

PREPARATION
Cook rigatoni in boiling water for 10 minutes or until tender. Heat olive oil in a large saucepan. Add onion and garlic and cook until the onion is tender. Add oregano and artichoke hearts and anchovy paste, stir for one minute. Add tomatoes, capers and red wine and stir to break up the tomatoes into large pieces. Bring to boil, and then reduce heat to simmer.

Cover and cook over low heat for 15 minutes. Add olives and red pepper flakes. Cover and cook for about 10 minutes more.

Can’t get enough caper recipes? Pin or print out some of these!

photo credit: bagel and lox with capers : castro, san francisco (2014) via photopin (license)

Easter Entertaining

Easter Entertaining Made Easy!

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Everyone has their own way of celebrating spring holiday traditions such as Easter and Passover, but when it comes to holiday gatherings, we can all agree that delicious food is a must!

Jeff’s Naturals wants to help simplify your springtime holiday entertaining! If you are celebrating Passover, the following products are manufactured under stringent kosher supervision and are  KSA Kosher certified:

Jeff’s Naturals™ Roasted Bell Pepper Strips
Jeff’s Naturals™ Roasted Bell Peppers & Caramelized Onions
Jeff’s Naturals™ Sliced Hot Cherry Peppers
Jeff’s Naturals™ Diced Tamed™ Jalapeño Peppers
Jeff’s Naturals™ Sliced Tamed™ Jalapeños
Jeff’s Naturals™ Sliced Golden Greek Peperoncini
Jeff’s Naturals™ Whole Golden Greek Peperoncini
Jeff’s Naturals™ Imported Non-Pareil Capers
Sun-Ripened Dried Tomatoes

Here are some helpful tips and serving ideas for easy Easter Sunday celebrations.
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Easter Sunday Brunch

Amazing Appetizers

Easter Dinner Sides

photo credit: 10/365 – Easter Dinner at McKenna’s via photopin (license)

photo credit: yum deviled eggs via photopin (license)

11 Ways to Enjoy Jeff’s Naturals Imported Non-Pareil Capers

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There is nothing like the distinctive flavor of Jeff’s Naturals Imported Non-Pareil Capers to liven up your favorite Mediterranean dishes.

Capers, a favorite among foodies, are naturally low in carbs, contain no fat and are versatile enough to go with just about any dish whether it’s fish or poultry, appetizers, main courses, and more! Their distinctive salty, slightly briny flavor makes them a staple for Mediterranean dishes like authentic scaloppini and picatta recipes.

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So what are these mysterious tiny nuggets of goodness? Capers are the unripened flower buds of a perennial bush native to the Mediterranean. We source our capers from Turkey where wild caper bushes can be spotted growing wild in rocky crags and on coastal cliffs. Capers are picked by hand as soon as they reach the desired size, then dried in the hot Mediterranean sun before they are pickled in a brine of vinegar.

People commonly ask us, what does “Non-Pareil” mean? Great question! “Non-Pareil”, pronounced [non-puh-rel], is indicative of the size of a caper- usually about the size of a peppercorn. The word is translated from French and means “having no equal; peerless”. It means, they are unsurpassed, the most desired- the best! So, now you know!

Here are 11 ways to enjoy them:

1. In a food processor, mix Jeff’s Naturals Sun-ripened Dried Tomatoes with pitted Kalamata Olives, Jeff’s Naturals Imported Non-Pareil Capers, garlic, anchovy filets, lemon juice and olive oil for a terrific tapenade. Spread it on fish or chicken before baking or serve it as a spread with crackers or crusty bread.

2. Combine Jeff’s Naturals Imported Non-Pareil Capers in a hot pan with butter, lemon juice, and white wine for a classic Chicken Picatta.

3. Use Jeff’s Naturals Imported Non-Pareil Capers as a flavorful garnish for bagels with lox and cream cheese.

4. Mix Jeff’s Naturals Imported Non-Pareil Capers into mayonnaise along with lemon juice and chopped chives for a sophisticated twist on a classic tartar sauce.

5. Add Artichoke Hearts to a simple piccata sauce of butter, lemon juice, Jeff’s Naturals Imported Non-Pareil Capers, and white wine and serve over pan-seared chicken or fish.

6. Roughly chop Organic Kalamata Olives and toss with Jeff’s Naturals Imported Non-Pareil Capers and olive oil. Spoon mixture over a block goat cheese and serve with pita chips.

7. Add Jeff’s Naturals Imported Non-Pareil Capers to sautéed onions and garlic. Dice tomatoes, Kalamata Olives, and anchovy filets. Mix together with basil and crushed red pepper flakes for an alluring Puttanesca pasta sauce.

8. Dress up your favorite pasta or potato salad recipe with a few spoonfuls of Jeff’s Naturals Imported Non-Pareil Capers.

9. Top a pizza with thinly sliced fresh tomatoes, minced garlic, fresh oregano and a sprinkling of Jeff’s Naturals Imported Non-Pareil Capers.

10. Add a couple spoonfuls of Jeff’s Naturals Imported Non-Pareil Capers to a Salade Niçoise with seared tuna, anchovies, hard-boiled egg, sliced potatoes, green beans, and olives in a Dijon vinaigrette.

11. For a tangy vegetarian version of a classic Caesar salad, use Jeff’s Naturals Imported Non-Pareil Capers in place of the traditional anchovies.

photo credit: feministjulie via photopin cc

photo credit: stijn via photopin cc

7 Ways to Enjoy Jeff’s Naturals Organic Kalamata Olives

All About A Kalamata

Kalamatta Olives

There is something special about Kalamata Olives, sometimes referred to as “Greek olives”. What makes them so unique? Is it the flavor? The meaty texture? The distinctive almond shape or the rich dark color?  Whatever it is, Kalamata Olives are a staple in Mediterranean households and the highlight of many healthy dishes.

Jeff’s Naturals Organic Pitted Whole Kalamata Olives and Organic Sliced Greek Kalamata Olives are Gluten Free, Non-GMO Verified, Organic and Vegan. Though there are countless ways to enjoy them.  Here are seven tasty ideas:

1. Toss pitted Jeff’s Naturals Organic Pitted Whole Kalamata Olives with feta cheese, lettuce, tomatoes, olive oil and red wine vinegar for a refreshing Greek salad.

2. Serve them as part of a gourmet cheese plate or antipasto platter. Enjoy with Romano and/or Feta cheese and a glass of Cabernet Sauvignon or Merlot (from Napa Valley of course)!

3. Combine Jeff’s Naturals Organic Pitted Whole Kalamata Olives in a food processor with garlic, anchovy filets, capers, lemon juice, and olive oil for a terrific tapenade. Spread it on fish or chicken before baking or serve it as a spread with crackers or crusty bread.

4. Dress up a plain cheese pizza with a handful of Organic Sliced Greek Kalamata Olives and a sprinkling of minced fresh oregano.

5. Sauté diced onions and minced garlic in olive oil, toss in a handful of sliced or pitted Kalamata Olives and a cup or two of diced tomatoes. Simmer and serve over chicken or fish with a garnish of minced fresh herbs.

6. Serve Jeff’s Naturals Kalamata Olives alongside hummus and feta cheese with warm pita triangles.

7. Make a memorable omelet by adding Organic Sliced Greek Kalamata Olives and a dollop of tangy goat cheese.

We have gone through great lengths to ensure our Organic Kalamata Olives are the highest quality. Our olives are grown in Kalamata, Greece and the surrounding countryside. We source our olives from small family farms in Greece with whom we’ve been working for many years. Jeff and our Italy-based import manager visit Greece frequently throughout the harvest to ensure that only the best quality of olives.

Here are some additional recipes featuring Jeff’s Naturals Kalamata Olives.  Enjoy!

Pasta Nicoise
Indian Summer Palette Salad
Mediterranean Stuffed Zucchini
Encrusted Salmon with Olive Pesto
Deep Dish Party Pizzas
Mediterranean Couscous
Watermelon, Olive, Jalapeño and Feta Salad