All posts by Jeff's Naturals

Can You Guess Which Celebrity is a Fan of Jeff’s Naturals Castelvetrano Olives?

The Jeff’s Naturals family had a wonderful surprise this week! Imagine our glee when we opened the October 2018 issue of Martha Stewart Living Magazine and happened upon an article about actress Tracee Ellis Ross where she claims to be a fan of our Castelvetrano Olives! It just so happens that we are also huge fans of Tracee Ellis Ross- what a wonderful coincidence!

 Jeff's Naturals Castelvetrano Olives

We have to put our giddiness aside for a moment to brag about these delicious treats boasting a unique nutty, buttery flavor, mild brine and wonderful natural green color! These memorable olives are a favorite snack olive in Italy and growing in popularity in the United States.

Jeff’s Naturals Castelvetrano Olives are ideal for elevating a variety of recipes any time of the day (or for snacking straight from the jar like Tracee Ellis Ross)! Here are a few easy ways to enjoy this delicious treat around the clock.

BREAKFAST
Enjoy them first thing in the morning with this simple Mediterranean inspired Baked Eggs with Olives dish.

LUNCH
Make your lunch hour your “power-hour” and fuel up with energizing and satisfying Heirloom and Castelvetrano Tuna Salad

DINNER
Add flavor to braised meat dishes by adding Castelvetrano Olives and elevate your dinner table with elegant side dishes like this Spring Farro & Castelvetrano Salad & Kale & Citrus Salad using fresh, seasonal veggies and herbs.

Create this fast & easy side dish by adding pitted, sliced Jeff’s Naturals Castelvetrano Olives to hot couscous, along with salt, pepper, lemon juice, olive oil, sliced green onions, and chopped flat-leaf parsley. You can also create a delightful salad by tossing pitted Castelvetrano Olives with mixed baby greens, orange sections, shaved fennel and a light lemon vinaigrette.

SNACKTIME
Serve Jeff’s Naturals Castelvetrano Olives as a quick and addictive snack by themselves or alongside Spanish Marcona almonds and Manchego cheese.

Stir a splash of white wine into basil pesto and toss with a bowl of Castelvetrano Olives to for a unique and flavorful snack. You can also deepen the flavor of Castelvetrano Olives by roasting them in the oven before serving. For color, sprinkle in a bit of orange zest and serve warm!

Host your own happy hour and serve Cheese Stuffed Fried Green Olives and a Castelvetrano’tini. Cheers!

Smoked Salmon and Roasted Red Bell Pepper Bruschetta

Smoked Salmon and Roasted Red Bell Pepper Bruschetta

Our featured recipe this month puts an elegant twist on a classic Italian appetizer, bruschetta. While we usually think of bruschetta as toasted sliced bread topped with fresh tomatoes, basil, and olive oil, this version captures the savory flavors of roasted bell peppers, smoked salmon, chives and capers.

The Red Pepper Aioli not only knocks this dish into the stratosphere, it can be made fairly simply by pureeing 1/4 cup Jeff’s Naturals Roasted Bell Pepper Strips, drained and 1/2 cup mayonnaise in a small food processor. It can be refrigerated up to 3 days.

While this appetizer can be enjoyed on any occasion, it’s absolutely delicious paired with your favorite white (or red) wine as you gather with friends this fall or even over the holidays. Hope you enjoy and please look out for more recipes made fresh in the Jeff’s Naturals kitchen.

Smoked Salmon & Roasted Red Bell Pepper  Bruschetta

Prep Time: 30 minutes
Total Time: 40 minutes
Serves: 6-8

INGREDIENTS
1 baguette crusty French bread
1/3 c. Extra Virgin Olive Oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 large red onion, minced
8 oz. Jeff’s Naturals Roasted Bell Pepper Strips, drained
4 oz. Wild Smoked Salmon
4 oz. Jeff’s Naturals Imported Non-Pareil Capers, drained
2 oz. fresh chives

PREPARATION
Preheat broiler. Slice bread into 1/2 inch thick rounds. Drizzle with 1/3 cup olive oil and sprinkle with salt and pepper. Toast bread in the broiler, turning once and removing when edges have browned. Roast onion in a pan over medium-high heat until edges just start to brown, about 7 minutes. Set aside to cool.

Dice peppers, and add to a large mixing bowl with the now cooled red onions. Shred the salmon using two forks to pull the meat apart, reducing the slices to the size of the peppers and onions. Add salmon and capers to the bowl and mix to combine evenly. Chop chives into 1-inch long pieces and set aside.

To assemble, top each piece of bread with a small spoonful of the aioli dressing, then follow with a slightly larger amount of the salmon mixture. Top with a few pieces of chopped chives to complete this delicious appetizer.

Dagwood Sandwich Jeff's Naturals

What’s the Secret to Great Sandwiches?

Tuna Salad Sandwich

Since August is National Sandwich month, it’s only natural that we’ve got sandwiches on our mind! What’s not to love? Sandwiches are simple, easy-to-make, can be enjoyed for breakfast-lunch-and-dinner, easy to take along, and are almost always DELICIOUS!

We recently asked a group of sandwich lovers on Facebook what they thought the secret to a great sandwich is. Some say it’s all about the bread, others claim it’s the cheese that makes or breaks the sandwich. However, nearly all of them agree it’s the special extras like peppers, sauces, spice and fresh veggies that take a sandwich from “good” to “amazing”. Here are some of the “secrets” shared with us- these are real comments posted by real people. Enjoy!

Jeff's Naturals Facebook Sandwich Secrets

“The secret is in the extras! I chop up kalamata olives, cilantro, and peppers…mix with softened cream cheese and spread it on the bread before adding the meats and cheeses!”

“Sweet peppers, locally sourced aged cheddar, slow roasted turkey, homemade avocado-mayo, thinly sliced Vidalia onions on a fresh baked, lightly toasted French roll.”

“Toasted bread with goat cheese, peppers, onion, and meat .. With some sweet n sour dressing..”

“Toasted thick bread, good quality meats and Jeff’s Naturals Greek Pepperoncini!”

“Fresh natural ingredients are the key to adding flavor and color to an otherwise boring, bland sandwich. Extras like Jeff’s Naturals Sun-Ripened Dried Tomatoes, Olives, Jalapeños. Roasted Red Bell Peppers help boost your sandwich.”

“For me, a great sandwich has lots of fresh veggies and meats and Jeff’s naturals sliced up peperoncinis”

“My secret is crunchy veggies and jalapeños”

“Toasting almost any sandwich takes the whole thing to the next level.”

“I love a kick of spice, horseradish, wasabi, buffalo, hot mustard!”

“panini press works wonders – the more cheese the better”

“Love making and adding garlic pesto to sandwiches to make it extra delicious”

“Sweet peppers, locally sourced aged cheddar, slow roasted turkey, homemade avocado-mayo, thinly sliced Vidalia onions on a fresh baked, lightly toasted French roll.”

“Great sandwiches are made with those unexpected extras that add so much flavor, like olives sun-dried tomatoes, capers, and dressings. Toasting them up deepens the flavors, too. Yummy!”

No matter what method you choose, we recommend using fresh, wholesome ingredients like our Organic Sliced Greek Kalamata Olives, Roasted Bell Pepper StripsSunshine Mix Mild Banana Pepper RingsSliced Hot Cherry PeppersDiced Tamed™ Jalapeño PeppersSliced Tamed™ Jalapeños, Sliced Golden Greek Peperoncini and more. Click here to see our complete list of wholesome, non-GMO, gourmet pantry staples.

Here are some delicious recipes to help you create fabulous sandwiches right from your kitchen!

Jeff’s Naturals Classic Sandwiches

Napa Style Hero Sandwich

The Jeff’s Naturals Dagwood Sandwich

Jeff’s Prosciutto Pear Sandwich

Mediterranean Tuna Salad Sandwich

Grilled Cheese Sandwiches

Pizza Lover’s Grilled Cheese

Grownup Spicy Grilled Cheese Sandwiches

Mediterranean Grilled Cheese

Prosciutto, Provolone & Peperoncini Grilled Sandwich

Specialty Sandwiches

Muffuletta Sandwich

Italian Beef Sandwich with Au Jus

Stuffed Greek Pita

Panini Sandwiches

Roasted Red Pepper, Goat Cheese, and Baby Arugula Panini

Cuban Panini

Texan Pastrami Panini

Mediterranean Panini

Autumn Apricot & Turkey Panini

 

Fresh From the Jeff’s Naturals Kitchen: Grilled Portobello Sandwich

Did you know that August is National Sandwich Month?

That means it’s time for us to add a delicious new sandwich to our growing collection of recipes! This month, we’re featuring a sandwich that is both delicious and packed with nutrients. This Grilled Portobello Sandwich is so hearty and tasty, even hardcore meat-eaters will love it!

Grilled Portobello Sandwich
Prep Time: 5 minutes
Total Time: 10 minutes
Serves: 2

INGREDIENTS
1/2 c. aioli
1 jar Jeff’s Naturals Marinated Artichoke Hearts (drained)
2 T. Jeff’s Naturals Sliced Hot Cherry Peppers (diced)
1 T. grated lemon zest
4 medium Portobello mushroom caps
4 T. Extra Virgin Olive Oil
1 tsp. salt
1 tsp pepper
1 French baguette
4 slices provolone cheese
1 small bunch arugula (stems discarded)

PREPARATION
Heat a grill on medium-high. Brush the olive oil on to the mushroom caps and season with salt & pepper. Grill until tender, 4-6 minutes.

Cut the baguette into 4 equal portions. Combine the aioli and lemon zest. Spread onto the inside of the baguette.

Cut the grilled mushroom into 1/2” thick slices. Layer the mushrooms, cheese, artichoke hearts, and peppers evenly among the sandwiches.

Wrap the sandwiches in heavy duty aluminum foil. Place them back on the grill for 5 minutes, or until cheese has melted. Divide the arugula among the sandwiches. Serve immediately, while still hot.

Roasted Red Pepper Hummus (1)

11 Feel-Good Snack Ideas You Can Make With Jeff’s Naturals

It happens to all of us. Some days, the lunch you had hours earlier is not cutting it. You need good snacks and you need them fast! It’s always a good idea to keep a list of quick “last minute” easy snack ideas on hand so you can stay focused on more important details.

Before you go for that bag of chips you’ll feel terrible about later, try some of these easy “feel-good” snack ideas using Jeff’s Naturals.  These simple combinations can be put together in just minutes and will satisfy that hunger until dinner time.

 

1. Create a quick antipasto platter using Garlic Stuffed Olives, Marinated Artichoke Hearts and Roasted Red Bell Peppers along with your favorite sliced deli meats and/or cheese.

2. Lightly chop Organic Sliced Greek Kalamata Olives and toss with olive oil and capers. Spoon mixture over a soft cheese (or cream cheese) and serve with pita chips.

3. Make a plate with Roasted Bell Pepper Strips, feta cheese, hummus and sliced pita bread or pita chips.

4. Serve Castelvetrano Olives as a quick and addictive snack by themselves or alongside Spanish Marcona almonds and Manchego cheese.

5. Make a refreshing salsa with Sunshine Mix Mild Banana Pepper Rings, fresh tomatoes, onion, cilantro and lime juice. Serve with organic tortilla chips.

6. Top toasted baguette slices with ricotta cheese, minced rosemary, red grapes and Organic Pitted Whole Greek Kalamata Olives for a quick and delicious crostini.

7. Nosh on Garlic Stuffed Olives , Whole Golden Greek Peperoncini and/or Pitted Castelvetrano Olives right out of the jar!

8. Chop Blue Cheese Stuffed Olives and/or Feta Cheese Stuffed Olives and sprinkle on hummus. Enjoy with your favorite sliced veggies!

9. Mix ripe avocado(s) with diced red onion, Sliced Golden Greek Peperoncini, Sun-Ripened Dried Tomatoes, and lemon juice for a knock-out guacamole. Serve with your favorite organic tortilla chips or sliced bread.

10. Arrange sliced Roasted Bell Pepper Strips and Whole Golden Greek Peperoncini on a small plate with sliced fresh mozzarella and julienned fresh basil. Drizzle with olive oil and season with sea salt and freshly ground black pepper.

11. Combine diced Sliced Hot Cherry Peppers with sour cream, lime zest, minced cilantro and hot or mild chili powder for an addictive taco dip to serve with tortilla chips.

We could list so many more ideas! What about you? What’s your favorite snack idea using Jeff’s Naturals? Need more inspiration? We’ve added new appetizers, cocktails and side dish recipes to our recipe page for your enjoyment!

 

Greek 7-Layer Dip with Peperoncini

Wholesome and Delicious Greek 7-Layer Dip

Tired of the same old heavy layered dip and chips? Bring something new to the table!

The chefs in the Jeff’s Naturals kitchen have created an irresistible seven-layer dip with a Mediterranean twist the whole crowd will love! This “feel-good” appetizer contains wholesome ingredients like our non-GMO, minimally processed line of olives and peppers.

With simple ingredients like creamy hummus, Organic Sliced Greek Kalamata Olives, feta cheese and the zesty zing of Sliced Golden Greek Peperoncini – this dish is guaranteed to be a hit at your next party. This dip can be made ahead and stored covered in the refrigerator for several hours. Add parsley and olive oil right before serving.

Serve with pita chips or sliced pita bread, or make it a gluten-free appetizer and serve with gf crackers, celery sticks, sliced cucumbers, and peppers! Enjoy!

Greek 7-Layer Dip with Peperoncini
Greek 7-Layer Dip with Peperoncini

JEFF’S DELICIOUS ALMOST FAMOUS GREEK 7-LAYER DIP 
Prep Time: 15 min.
Total Time: 15 min.
Serves: 4-6

INGREDIENTS
2 cups organic hummus
1 cup organic Greek yogurt
2 green onions, sliced thin
½ cup, Jeff’s Naturals Organic Sliced Greek Kalamata Olives, drained and chopped
½ cup, Jeff’s Naturals Roasted Bell Pepper Strips, drained and chopped
¼ cup organic crumbled feta cheese (2oz.)
1/3 cup Jeff’s Naturals Sliced Golden Greek Peperoncini drained,
2 tablespoons chopped Italian parsley
Extra-Virgin Olive Oil to drizzle on top

PREPARATION
Spread the hummus evenly in a glass 8×8 pan or serving dish.

Next, layer the ingredients in the following order: yogurt, green onions, Kalamata olives, red peppers, feta, peperoncini, and chopped parsley.

Drizzle with olive oil and serve with sliced bread, pita chips, or cut veggies.

 

Grilled_Hot_Dogs_Double_Pepper_Slaw

All American Grilled Hot Dogs with Pepper Slaw

The weather is warm and “cook-out season” is here! We’re ready to fire up the grill and celebrate Independence Day with family, friends, and food. Want to know our secret ingredient for a great gathering? Delicious hot dogs with this crowd-pleasing pepper slaw!

This zesty slaw features not just one, but TWO delicious flavors of from our vibrant selection of mild and spicy peppers. No matter what’s on your cookout menu this 4th of July, Jeff’s Naturals will make it shine.

This simple slaw can be served with hot dogs, burgers, in tacos or as a stand-alone side dish. For more inspiration, go to our recipe page to find more ways Jeff’s Naturals will make your summer barbecue even better! Grilled Hot Dogs with Double Pepper Slaw

 

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

INGREDIENTS
¼ medium head of cabbage, shredded; about 2 cups
¼ cup small diced red onion
1 cup Jeff’s Naturals Sliced Tamed™ Jalapeños, drained
1 cup Jeff’s Naturals Sliced Golden Greek Peperoncini, drained
1 tablespoon white vinegar
2 tablespoons extra virgin olive oil
6 hotdogs
6 hot dog buns
Salt and freshly ground pepper

Optional toppings: mustard and ketchup

PREPARATION
Heat grill over high heat until very hot.

In a medium mixing bowl, combine the first 6 ingredients; season hot dogs with salt and pepper to taste and set aside.

Grill hot dogs for about 5 minutes or until nicely blistered and charred. Place grilled hot dogs in bun, add about 1⁄2 cup of pepper slaw to each dog and any other condiments of your choice.

Medi Grilled Platter

Fresh from Jeff’s Kitchen: Mediterranean Grilled Platter

Got the summer blues? The Jeff’s Naturals chefs want to help you take an exotic Mediterranean vacation right from your backyard grill. This crowd-pleasing Mediterranean Grilled Platter combines the bold flavor of Jeff’s Naturals Roasted Bell Pepper Strips and Artichoke Hearts with delicious grilled veggies and chicken breast (not to mention it’s much easier and less expensive than an actual Mediterranean vacation).

Don’t forget the Mediterranean way of eating is among the healthiest diets in the world. Get ready to get your grill on!

Medi Grilled Platter

Mediterranean Grilled Platter

Prep Time: 15 minutes
Total Time: 35 minutes
Serves: 4

INGREDIENTS
1 lb. chicken breast, pounded out to about 1” thick for even cooking
1 medium eggplant, cut into ½” slices
2 small zucchinis cut in half
1 c. Jeff’s Naturals Roasted Bell Pepper Strips, drained and cut into large chunks
1 jar Jeff’s Naturals Marinated Artichoke Hearts, drained
1 lemon, halved
½ c. fresh ricotta
1 Tbsp. fresh thyme leaves
1 medium red onion, cut into ½” rounds
Extra virgin olive oil to drizzle
Salt & pepper, to taste
Serve with 1 box Couscous, cooked to package instructions

PREPARATION
Preheat grill to high heat. On a large baking tray, season chicken and veggies with salt and pepper. Drizzle olive oil to lightly coat the chicken and veggies. Grill chicken on each side for about 5 minutes and remove from grill and set aside. Grill the veggies for 5-10 minutes until charred and tender. Once all veggies are cooked, remove from grill and cut into large chunks.

Grill the lemon briefly until it has grill marks. Cut the chicken into half-inch slices.

To plate; place couscous on a large platter. Neatly arrange the sliced veggies, Roasted Bell Pepper Strips, and Artichoke Hearts. Add dollops of ricotta throughout the dish and sprinkle with thyme. Place chicken on platter, squeeze the grilled lemon over top with a nice drizzle of olive oil and serve!

Napa Valley Picnic Sandwich

Napa Valley Picnic Sandwich

Hurrah, picnic season is here! Whatever your next excursion is, whether it’s a day at the beach or the pool, an evening at an outdoor concert, or a just a relaxing afternoon at the park, picnics are the perfect way to savor summer! That’s one of the reasons why the chefs in the Jeff’s Naturals kitchen are working to create simple, easy-to-transport, delicious picnic-ready recipes for you and your family to enjoy.

This Napa Valley Picnic Sandwich is reminiscent of dining al fresco here in California’s wine country. It’s feast for all senses and has all the ingredients for the perfect picnic dish. Enjoy!

Napa Valley Picnic Sandwich

Napa Valley Picnic Sandwich

Prep Time: 15 minutes
Total Time: 30 mins
Serves: 4

Marinated onions

INGREDIENTS
1 small red onion
4 Tbsp. red wine vinegar
1/4 c. Extra Virgin Olive Oil
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. sugar

PREPARATION
Thinly slice the onion. In a medium-sized mixing bowl toss the onion with the vinegar, oil, salt, pepper, and sugar. Allow to marinate for 15-20 minutes.

Sandwich
1 c. Jeff’s Naturals Sliced Tamed™ Jalapeños (drained)
1 c. Jeff’s Naturals Organic Sliced Greek Kalamata Olives (drained & thinly sliced)
1 jar Jeff’s Naturals Marinated Artichoke Hearts (drained)
8 oz. salami
8 oz. Black Forest ham
1 c. shaved Parmesan
2 c. mixed salad greens
1 baguette

PREPARATION
Slice the baguette into 4 equal size pieces, and begin to layer the salami and ham. Add the jalapenos, and olives. Once the onions have marinated, drain the liquid and add the onions to the sandwich. Finish with the artichoke hearts, mixed greens and shaved parmesan.

Sensational Salads to Celebrate National Salad Month!

Did you know that May is National Salad Month? You do now! We’re celebrating by sharing secrets to creating fabulous and refreshing salads using unique ingredients. Here are some tasty tips to punch it up and wake up your palette with these sensational salads. Be inspired and be healthy!

Start with Leafy Greens to build your base.

Fig Salad with Blue Cheese Olives
Look for dark leafy greens packed with important nutrients like folic acid – think baby spinach, kale, arugula or a spring mix that includes a variety of dark greens.

Pile on colorful fresh fruits, vegetables and herbs!

Citrus and Olive Salad
As a general rule of thumb, the more seasonal and local your vegetables are, the better (think Farmers Markets). This is the perfect time to indulge in a multitude of fresh seasonal fruits, veggies, and herbs.

Add Protein

Salad Nicoise

Adding protein to your salad like grilled chicken, hard-boiled eggs, water-packed chunk light tuna, wild-caught salmon, lean steak or turkey breast can make your salad more satisfying. If you wish to skip the animal protein, cubed tofu, tempeh, chickpeas, beans or other legumes are great alternatives.

Don’t overdo it with the “extras”

Castelvetrano salad
Toppings like chopped nuts, seeds, shredded cheese, croutons, dried cranberries or raisins and salad dressings are fantastic on salads but have the potential to pack in too much fat and calories if you aren’t careful. For less fat and more flavor in your meals, think about adding something zesty and flavorful to your salad like Sliced Peperoncini or Jalapeño Stuffed Olives.

Here are some more salad tips to inspire you:

  • Toss Sun-Ripened Dried Tomatoes with chilled cooked pasta, sliced Kalamata Olives and Marinated Artichoke Hearts for a colorful and delicious pasta salad.
  • Toss pitted Castelvetrano Olives with mixed baby greens, orange sections, shaved fennel and a light lemon vinaigrette for a beautiful and refreshing salad.
  • Toss Marinated Artichoke Hearts with salad greens, sliced cucumber, halved cherry tomatoes and balsamic vinaigrette.
  • For a tangy vegetarian version of a classic Caesar salad, use Capers in place of the traditional anchovies.
  • Toss Spicy Italian Olive Antipasto, along with its marinade, with romaine lettuce and tomato wedges. Drizzle with extra virgin olive oil and top with crumbled feta cheese for a super quick and delicious salad.
  • Toss pitted Kalamata Olives with feta cheese, lettuce, tomatoes, olive oil and red wine vinegar for a refreshing Greek salad.
  • Add diced Jalapeño Stuffed Olives to a Southwestern black bean salad.
  • Toss Sliced Peperoncini into a mixed green salad for an extra punch of flavor.
  • Add Sliced Hot Cherry Peppers to salads for a boost of color and flavor.
  • Arrange Roasted Bell Pepper Strips on a serving plate along with sliced fresh mozzarella and julienned fresh basil. Drizzle with olive oil and season with sea salt and freshly ground black pepper.

Thirteen Ideas for the Perfect Mexican Fiesta Dinner

Jeff's Naturals Cinco de Mayo

Happy almost Cinco de Mayo!

Whether you’re celebrating with a fiesta or you’re just in the mood for Mexican inspired food, here are thirteen delicious ideas you can try to spice things using Jeff’s Naturals Non-GMO products. Enjoy!

#1- Add a drained jar of Roasted Bell Pepper Strips to fajita-style beef or chicken and serve with flour tortillas, spicy salsa, and fresh guacamole.

#2- Add diced Jalapeño Stuffed Olives to a Southwestern black bean salad.

#3-Combine diced Sliced Hot Cherry Peppers with sour cream, lime zest, minced cilantro and hot or mild chili powder for an addictive taco dip to serve with tortilla chips.

#4- Top nachos with sliced Blue Cheese Stuffed Olives or Feta Cheese Stuffed Olives.

#5- Make a refreshing salsa with diced Sunshine Mix Mild Banana Pepper Rings, fresh tomatoes, onion, cilantro and lime juice.

#6- Unforgettable guacamole option #1: Mash avocado in a bowl and add Diced Tamed™ Jalapeño Peppers along with diced tomato, lime juice and salt to taste.

#7- Unforgettable guacamole option #2: Mash avocado in a bowl and add chopped Jalapeño Stuffed Olives along with diced tomato and a squeeze of lime.

#8- Combine Diced Tamed™ Jalapeño Peppers with diced tomatoes, diced red onion, lime juice, minced cilantro, and salt to taste for a fresh salsa. Dice up and add or substitute Sliced Hot Cherry Peppers for a spicer version

#9- Substitute your usual black olive with sliced Garlic Stuffed Olives on your next taco for a twist with some added color.

#10- Use sliced Jalapeño Stuffed Olives as a unique, spicy filling for tacos, burritos and quesadillas or as an unexpected topping for classic nachos.

#11- Pour an entire jar of Sliced Golden Greek Peperoncini, brine and all, over a pork roast and braise for several hours until the meat is tender. Shred the meat and use as a scrumptious taco filling.

#12- Give your margarita an unexpected pop of flavor by adding or blending in brine from a jar of Jeff’s Naturals Sliced Tamed™ Jalapeños.

#13-Make a spicy chicken quesadilla by layering shredded cheddar or Monterey Jack cheese, sliced grilled chicken and Sliced Tamed™ Jalapeños into a large flour tortilla. Cook in an oiled skillet to melt the cheese.

Got more delicious ideas? Share them with us on Facebook, Instagram or Twitter!

Avocado Toast Sampler

Tasty Avocado Toast with a Delicious Twist

We love avocado toast in the morning, at lunch, in the afternoon, for a late evening snack or appetizer. You can never go wrong with this tasty and simple snack idea. As perfect as we think avocado toast is, why not elevate it by adding wholesome Mediterranean ingredients like from our all-natural line of olives, peppers, artichoke hearts, capers and sun-dried tomatoes?

This “toast with a twist” is light enough for spring and summer gatherings but hearty enough to satisfy any appetite. Get creative and prepare one topping or all of them for a vivid and tasty sampler!

AVOCADO TOAST SAMPLER

Avocado Toast Sampler
Prep Time: 10 min.Total Time: 20 min.Serves: 16

INGREDIENTS
1 small baguette (4 ounces)
2 tablespoons Extra Virgin Olive Oil
1 large ripe avocado
1 teaspoon fresh lemon juice
Coarse salt and freshly ground pepper

Toppings (each tops 4 toasts):
2 teaspoons Imported Non-Pareil Capers, drained
2 slices smoked salmon, about 1 ounce
1 extra-large hard-boiled egg, sliced
2 tablespoons Sun-Ripened Dried Tomatoes, coarsely chopped
2 tablespoons Roasted Bell Pepper Strips, coarsely chopped
2 teaspoons finely chopped fresh basil
2 tablespoons Organic Sliced Greek Kalamata Olives, coarsely chopped
2 tablespoons crumbled feta
2 teaspoons lemon zest

PREPARATION
Preheat oven to 350°. Slice baguette diagonally into sixteen ½-inch slices. Brush both sides with the olive oil. Transfer to a baking sheet and bake until golden, about 8 minutes.

Halve avocado lengthwise and remove pit; scoop flesh into a small bowl. Add lemon juice, salt and pepper and mash to a chunky paste. Spread on toasted bread. Top with your preferred topping (or all of them!) along with a dash of coarse salt.

Tuna Salad Sandwich

Fresh New Recipe From the Jeff’s Naturals Kitchen: Mediterranean Tuna Salad Sandwich

When was the last time you enjoyed a really good tuna salad sandwich? Like a really, incredible, gourmet tuna sandwich? Perhaps it is time to give this classic lunchbox staple an upgrade.

You will be amazed how delicious and satisfying a tuna sandwich can be! Simply adding wholesome flavorful ingredients like fresh veggies and Jeff’s Naturals Imported Non-Pareil Capers, Roasted Bell Pepper Strips and Organic Sliced Greek Kalamata Olives can take an otherwise ordinary sandwich to a whole new level.

Tuna Salad Sandwich

Jeff’s Mediterranian Tuna Salad Sandwich
Prep Time: 7 min.
Total Time: 10 min.
Serves: 2

INGREDIENTS
2 (8 inch) crusty rolls, sliced in half horizontally
2 cans (5 ounces each) tuna packed in olive oil1½ tablespoons red wine vinegar
2 tablespoons Jeff’s Naturals Imported Non-Pareil Capers, drained
2 tablespoons diced red onion
1/3 English cucumber, thinly sliced
2 hard-boiled eggs, sliced thinly
4 Jeff’s Naturals Roasted Bell Pepper Strips
Cherry tomatoes, for garnish
Jeff’s Naturals Organic Sliced Greek Kalamata Olives, for garnish

PREPARATION
Remove some of the soft interior of the rolls to allow for the sandwich filling and set aside.

In a medium bowl, mix together the tuna with its oil, red wine vinegar, capers and onion. Set aside.

To assemble the sandwiches, spread the tuna on the roll, top with sliced cucumber, egg and roasted red peppers. Serve with cherry tomatoes and olives.

Jeff's Naturals Olives

Jeff’s Naturals Can Now Be Purchased Online at Jejo’s Market!

When it comes to shopping and meal planning, we think convenience is a good thing. That’s why we were thrilled to learn that Jejo’s Market, a wholesome food and wellness products e-commerce retailer, has recently added products from the Jeff’s Naturals all-natural line of olives, peppers, artichoke hearts, capers and sun-dried tomatoes.

That’s right, you can now purchase your favorite Jeff’s Naturals products from our comprehensive collection of pantry staples to use in your favorite meals when you click here.

Jejo's Market is an e-commerce retailer offering healthy food and wellness products

Jejo’s Market is keeping with current health-conscious eating trends by offering consumers new ways to shop for natural and organic options from the convenience of their own computer or smart device. Jeff’s Naturals products are a natural fit for the company since our products are certified non-GMO, certified gluten-free and certified vegan (*excluding our cheese stuffed olives) and contain no preservatives, additives, sulfites, artificial colors or flavors.

Here’s a tip: Jejo’s Market offers free shipping for orders over $49! Visit our brand page and stock up on your favorites today!

Crock Pot Vegetable Lasagne

Fresh From Jeff’s Kitchen: Slow Cooker Vegetable Lasagna

For busy families, the slow cooker can be a real time and energy saver. There is nothing more comforting than coming home and having a delicious, hot meal ready to for the whole family to enjoy. This slow-cooker vegetable lasagna recipe makes for an easy dinner and puts a nutritious and delicious Mediterranean twist on a comfort food classic. All you will need are some fresh veggies from your local farmers market or grocery store and some everyday pantry items like marinara sauce, lasagna noodles and of course,  jars of your favorite Jeff’s Naturals Mediterranean pantry staples.

This recipe calls for Sliced Golden Greek Peperoncini, but feel free to add your own flavors like Organic Sliced Greek Kalamata Olives,  Roasted Bell Pepper Strips, Marinated Artichoke Hearts and more!

Crock Pot Vegetable Lasagne
Sometimes a classic recipe needs a little extra something! Try layering your favorite lasagna with sliced peperoncini for a new dimension of flavor.

Slow Cooker Vegetable Lasagna

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 12 servings

INGREDIENTS
4 c. or 2 jars marinara sauce
2 c. water
2 zucchini, diced into 1/2″ cubes
1 medium onion, diced
1 yellow squash, diced into 1/2″ cubes
1/2 eggplant, diced into 1/2″ cubes
16 oz. Sliced Golden Greek Peperoncini, drained
30 oz. ricotta cheese
1 tsp oregano
1/4 c. parmesan cheese, grated
1/4 c. mozzarella cheese, shredded
pinch of salt and pepper, to taste
16 oz. lasagna noodles (regular, not oven-ready)
16 oz. mozzarella cheese, shredded
non-stick spray
Italian parsley, for garnish (optional)

INSTRUCTIONS
In a large saucepan, bring the marinara sauce and 2 c. water to a simmer. Add the zucchini, onion, squash, eggplant and peperoncini and stew, on low, for 5-10 minutes.
In a medium-sized bowl, combine the ricotta, oregano, parmesan and mozzarella. Season with a pinch of salt and pepper, to taste.

Spray the inside of a 2.5 qt. casserole crock pot* with non-stick spray and spread a thin layer of the sauce on the bottom. Place the lasagna noodles on top in a single layer. Some overlap is fine.

Spread about 1/3 of the ricotta mixture on top, then spoon the vegetable and sauce mixture on top of that. Sprinkle with a layer of mozzarella cheese.
Repeat this process two more times, ricotta, vegetables and sauce and mozzarella cheese.

On the top layer, place lasagna noodles, the remainder of the sauce and vegetables, then mozzarella cheese.

Cover and cook on high for 4 hours. Garnish with chopped Italian parsley (optional) and serve warm.