Category Archives: Jeff’s Naturals Imported Non-Pareil Capers

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!

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.

Vegetarian Recipes

Two Vegetarian Recipes You Will Actually Want to Make

Summer is coming and that means our selection of seasonal fruits and vegetables are even better! We all know there is overwhelming evidence that people who follow a diet high in fruits and vegetables tend to enjoy benefits such as lower blood pressure, lower risk of death, lower chance of life threatening disease (i.e. cancer, heart disease, diabetes), and a much lower risk of obesity.

The more simple and delicious meat-free recipes you can learn the better off your diet will be in the long run.

Here are two recipes that you will actually enjoy vegging out on:

Zucchini Ribbons with Kalamata Olives & Sundried Tomatoes

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INGREDIENTS
2/3 cup fresh ricotta
1 fresh lemon, zested and juiced
2 tablespoons extra virgin olive oil
3 garlic cloves, thinly sliced on mandolin
2 shallots, thinly sliced on mandolin
¼ teaspoon crushed red pepper chili flake
5 medium zucchini, thinly sliced on mandolin
½ cup julienned Jeff’s Naturals Sun-Ripened Dried Tomatoes, drained with some oil reserved.
½ cup Jeff’s Naturals Organic Pitted Whole Greek Kalamata Olives, drained and rough chopped
Salt and freshly ground pepper

PREPARATION
In a small mixing bowl, combine the ricotta with the lemon juice and zest and set aside.

In a large skillet on medium high heat, add the olive oil and heat until hot. Add the garlic, shallots and chili flake and cook 5-7 minutes or until onions and garlic are softened.

Add the zucchini, season with salt and pepper, and toss frequently for about 5 minutes until zucchini is tender. Turn heat off and add the ricotta, sundried tomatoes and kalamata olives. Toss to mix.

Season with salt and pepper to taste. Serve with a little sundried tomato oil drizzled over the top.

Roasted Cauliflower with Tahini, Capers & Peppers

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1 large cauliflower, trimmed and cut into florets
3 tablespoons Extra Virgin Olive Oil
Salt and freshly cracked black pepper
2 tablespoons Jeff’s Naturals Imported Non-Pareil Capers, drained
½ cup diced Jeff’s Naturals Roasted Bell Pepper Strips, drained
Tahini sauce
½ cup tahini
3 tablespoons fresh lemon juice
1 clove garlic, pressed or minced
½ cup water
PREPARATION
Preheat oven to 500ºF

Toss cauliflower with olive oil. Season with S & P, toss again. Roast at 500ºF for about 15 minutes or until slightly charred and tender. Check the cauliflower frequently and stir on the sheet tray to get even roasting.

Remove cauliflower from oven, and place in a mixing bowl. Toss with capers, red peppers and add enough tahini sauce to thoroughly coat the cauliflower. Season with salt and pepper to taste and serve.

Great served hot or room temperature.

Capers

The Secret to Amazing Mediterranean Cuisine? Capers.

There is nothing like the distinctive flavor of capers to liven up your favorite Mediterranean dishes. “Capers are commonly used in Mediterranean cuisine and they pair beautifully with things like salad, fish and pasta,” says foodie Daniel Delaney in his video series, What’s This Food?!.

It’s no wonder capers are a favorite among foodies! 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.

One of our favorite secrets to amazing Mediterranean dishes is Caper Butter.  This video clip dishes out some fun facts about capers along with a knock out Caper Butter recipe (grab a pen and paper, you’ll want to remember this).

FACT: Capers are the unripened flower buds of a perennial bush native to the Mediterranean. Caper bushes can be spotted growing wild in rocky crags and on coastal cliffs. Capers are picked by hand each morning as soon as they reach the desired size, then dried in the hot Mediterranean sun. While they are sometimes found packed in sea salt, most capers are pickled in a brine of vinegar or wine. Pickled capers can be used straight from the jar.

FACT: Capers range in size from that of a small peppercorn, such as the prized non-pareil variety from Southern France, to the size of a small pea.

FACT: In her book, From Julia Child’s Kitchen, Child suggests replacing half of the brine in a jar of capers with vermouth to improve their flavor.

Here are some more tips on how to enjoy them:

 

photo credit: New Jar of Capers 02.18.09 [49] via photopin (license)

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)

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.

medium_4705600329(1)

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