Category Archives: Products

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

The Jeff’s Garden 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 Garden 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 Garden 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 Garden 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, but it can also be made fairly simply by pureeing 1/4 cup Jeff’s Garden 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 Garden Roasted Bell Pepper Strips, drained
4 oz. Wild Smoked Salmon
4 oz. Jeff’s Garden 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.

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.

 

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.
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.

How Can I Rock Pasta Night with Jeff’s Naturals?

When it comes to fast and easy weeknight dinners, pasta reigns supreme. Pasta is one of the most versatile ingredients and pairs well with any of our Jeff’s Naturals Mediterranean pantry staples. Whether it’s a light, summery pasta salad or a heaping bowl of comfort food (like Spinach & Artichoke Mac ‘n Cheese mmmmmmm) there is a pasta dish to match every mood and occasion.

We put together a list of a few of our favorite pasta ideas you can put together in a pinch.

In a rush? Try this pro tip from Serious Eats: You don’t have to wait for a huge pot of water to boil. Using a skillet and just enough water to cover the noodles is a better way to go.

Here are some more pasta recipes you may want to add to your repertoire.  Click on the image to get the recipe. Enjoy!

Pasta-Nicoise

Mediterranian-Salad-1

Rigatoni_with_Puttanesca_Sauce_cropped

Roasted Lemon Cauliflower Pasta

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.

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.

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!!).

roasted-tomato-sauce-with-pasta-vegetarianmamma-com-dinner-is-served

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!

SproutsCookingClub

Kids Can Cook With Capers Too!

Jeff’s Naturals is a firm believer in healthy eating and cooking choices for all ages. When we heard about the fantastic work being done by Sprouts Cooking Club, we knew we had to help out any way we could.

This summer, Jeff’s Naturals became one of the sponsors of this program by introducing the magic of cooking with capers to kids! 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.

Sprouts Cooking Club was launched in 2006 in an effort to teach children of all backgrounds and socio-economics levels the importance of healthy eating. The program pairs children with established chefs in their restaurants where they learn how to cook with real and nutritious ingredients they may not have known otherwise.

Capers

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. Not only does their piquant, slightly tangy flavor makes them an excellent addition to Mediterranean dishes like authentic scaloppini and picatta recipes, they are naturally low in carbs, contain no fat and are versatile enough to go with just about any meal any time of the day- breakfast, lunch or dinner.

If those of you reading are curious of some of our tips and tricks for cooking with capers, look no further because here are some of our favs:

 

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 Inside Scoop on Jeff’s Naturals Jalapeno Stuffed Olives

Natural food consumers everywhere are in for a treat this summer. Many of our most popular items from our all-natural line of olives, peppers, capers and sun-dried tomatoes are going to be on special in retails stores all over the country!

Now is the perfect time to try something new, especially if it’s something as delicious as our Jalapeño Stuffed Olives.

Here are answers to many common questions we get about these delightful snack olives. Hope this helps!

Jalapeno-Stuffed-OlivesQ: Why would you stuff jalapeño peppers into olives?

A: The combination of these two ingredients results in a crisp savory olive with just the right balance of heat and savory olive flavor.

Q: Do they make a good appetizer?

A: Absolutely! You can enjoy them right out of the jar or pair it with wine and cheese for an decadent treat. Since these olives tend to have a little more zing than some of the others, you’ll want to pair them with milder, fruiter dry wines such as Pinot Grigio, Pinot Blanc and Sauvignon Blanc and young, fresh un-aged cheeses like goat cheese, mozzarella and ricotta. FYI, they are also delicious with a frosty margarita on a hot summer day.

Q: Are your Jalapeño peppers fresh and sourced locally?

A: Yes. We use locally grown jalapeño peppers sourced from Central Valley California family farms typically late May through November. Within 24 hours of harvest, the jalapeños are shipped to our Napa Valley facility and packed within twenty-four hours of harvest. The faster they are packed the more heat and fresh-picked flavor they retain.

Q: What about your olives, where do they come from?

A: We use large Spanish-style olives, prized for their firm texture and buttery taste, imported from the sun-drenched Mediterranean. Because of our longstanding relationships with our growers in Europe, we are able to procure the finest quality olives from each harvest.

Q: How do the jalapeño peppers get inside the olives?

A: Once the ingredients reach our production facility in Napa Valley, California, each olive is painstakingly hand stuffed with a jalapeño strip within 24 hours and packed.

Q: What are some different ways a person can serve them?

A: Because this item has a little bit of heat and a lot of flavor, there are unlimited ways they can be enjoyed. Many of our consumers enjoy them in their salads, in breakfast omelets and in pasta dishes. Here are some other ideas:

Do you have some other ideas on how to wake up your palette with parings and serving ideas using Jeff’s Naturals products? Let us know, we’d love to hear!

Jeff's Naturals Salad Recipes

Five New Savory Salad Ideas from Jeff’s Naturals

Break out the dressings because May is National Salad Month! Celebrate the greener side of life by eating a plate of delicious healthy vegetables, spiced up with Jeff’s Natural’s range of healthy, non-GMO products!

If you’re in need of a little salad inspiration, you should check out our new recipes below! With so much variety, we’re pretty sure you’ll be asking yourself “what hamburger?”

New! Fig Salad with Bleu Cheese Olives

FigSaladWithBleuCheeseOlives

Prep Time: 10 min – Total Time: 13 min – Serves: 2

Ingredients

  • 4 cups mixed salad greens
  • 4-6 fresh figs cut in half or in quarters
  • 1/3 cup Jeff’s Naturals Blue Cheese Olives, sliced
  • 2 ounces prosciutto, torn into bite-sized pieces
  • 1/3 cup candied nuts or chopped hazelnuts

Dressing:

  • 3 tablespoons balsamic vinegar
  • ½ tablespoon Dijon mustard
  • 1 shallot, minced
  • ½ cup Extra Virgin Olive Oil
  • Salt and freshly cracked black pepper

Directions

In a large mixing bowl, gently toss salad ingredients together.  Drizzle salad dressing over the top until lightly coated and toss to gently.  Serve immediately.

New! Kale & Citrus Salad

KaleAndCitrusSalad

Prep Time: 15 min – Total Time: 18 min – Serves: 4

Ingredients

  • 1 bunch kale, destemmed and thinly sliced (about 4 cups)
  • 1 ½ cups seasonal citrus segments, we used pink grapefruit, naval orange, and satsumas (reserve any citrus juice from slicing into segments)
  • 5 ounces goat cheese, crumbled
  • ½ cup chopped walnuts
  • 1 fennel bulb, thinly sliced on mandoline slicer
  • ¼ red onion, thinly sliced on mandoline slicer
  • ½ cup Jeff’s Naturals Castelvetrano Olives, pitted and quartered

Dressing:

  • 1/3 cup Extra Virgin Olive Oil
  • 1/3 cup reserved citrus juices
  • ½ teaspoon Dijon mustard
  • Apple cider vinegar or champagne vinegar to taste, if needed

Directions

In a large salad bowl, combine all salad ingredients and set aside.

In a small bowl, whisk together the olive oil, citrus juice and Dijon.  Season with salt and pepper to taste.  If needed, add a few splashes of vinegar for a little more acid.

Drizzle enough dressing over the salad and to lightly coat and toss.

Serve immediately.

New! Marinated Mexican Salad

MarinatedMexicanSalad

Prep Time: 5 min – Total Time: 1 hr. 5 min (including marination time) – Serves: 4-6

Ingredients

Directions

Stir together the first eight ingredients in a large bowl.

Cover and let marinate in the refrigerator for at least 1 hour.

Remove chilled salad and top with lime juice, and salt and pepper.

Garnish with avocado.

New! Grilled Fennel, Orange & Kalamata Salad

Prep Time: 10 min – Total Time: 20 min – Serves: 2

GrilledFennelAndOrangeSalad

Ingredients

Dressing:

  • 1 tablespoon champagne vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced shallot
  • Salt and freshly ground pepper

Directions

Preheat grill to high heat.

Drizzle sliced fennel with olive oil, season with salt and pepper and grill on each side until nice grill marks have developed, about 5 minutes each side.

Prepare the oranges by cutting the segments out in between the membranes. To the orange juice, add the segments, kalamata olives, and parsley. Add the grilled fennel and toss.

In a small bowl, whisk all dressing ingredients together and pour over fennel salad. To serve, garnish with parmesan shavings.

New! Cherry Balsamic Dressing

CherryBalsamicDressing

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

Ingredients

Directions

Finely mince the Hot Cherry Peppers

In a bowl combine all of the above ingredients and whisk until well incorporated.

 

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.