Category Archives: Recipes

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.
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.

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.

Jeff's Naturals Loaded Sweet Potato

Quick & Healthy Weeknight Dinner: Jeff’s Naturals Loaded Sweet Potato

Back in November, we asked our fans to submit their favorite recipe & photo using Jeff’s Naturals products for a chance to win some cash and some Jeff’s Naturals goodies. Lucky for us, Emily from One Lovely Life  shared her delicious and super simple Black Bean & Chipotle Stuffed Potato recipe and photo. “One of my favorites,” she writes. “Such an inexpensive and easy meatless dinner. Use your favorite taco toppings to build an amaaaaazing potato.”

This recipe is a fantastic way to enjoy our Roasted Bell Pepper Strips and Sliced Tamed™ Jalapeños. It also reveals Emily’s fail-proof method for baking the perfect sweet potato. Read One Lovely Life’s post, 6 Amazing Ways to Stuff a Baked Sweet Potato for more creative ideas.

Black Bean & Chipotle Stuffed Potato

Recipe by One Lovely Life
Note: There are no measurements to track, all you have to do is stuff your potato according to your individual tastes.

Jeff's Naturals Stuffed Sweet Potato

 

Ingredients:
Sweet potatoes (however many you’d like to bake)
Olive oil
Kosher salt
Black beans
Avocado
Jeff’s Naturals Roasted Bell Pepper Strips
Chipotle Ranch Dressing
Baby tomatoes (optional)
Jeff’s Naturals Sliced Tamed™ Jalapeños (optional)

Directions:
Preheat the oven to 375 degrees.

Wash all potatoes and stab with a fork or a knife several times each (6-8 times at least).

Rub each potato with a thin layer of olive oil and sprinkle with kosher salt and place on baking sheet to prevent spills. You can place them directly on the rack if you like.

Bake 45-60 minutes, or until you can pierce them easily with a knife.

Make a slit lengthwise end-to-end across the top and fluff the inside with a fork. Stuff with toppings: black beans, avocado, peppers, Chipotle Ranch Dressing and (optional) tomatoes & Jalapeños.

Visit One Lovely Life for more delicious ideas and recipes.

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

Roasted Tomato Sauce with Pasta- Photo @Vegetarianmamma.

How to Conquer Fast Weeknight Dinners

Roasted Tomato Sauce with Pasta- Photo @Vegetarianmamma

If you’re like most people, you’re probably have a lot on your plate and the idea of putting dinner on the table for your family each night seems like a daunting if not impossible task. However, we all know that making time for family meals during the week is important. Multiple studies have demonstrated that a family who spends just 20 minutes at the dinner table each night is likely to spend less money on food, have better eating habits, better grades, and experience less stress overall.

We know your schedule is tight, especially during the week, so we wanted to share a few tips for making quick, quality meals that help you spend less time in the kitchen and more time with your family. These simple meal ideas using Jeff’s Naturals pantry staples will help create family friendly dinners on the fly!

  • Roughly chop Jeff’s Naturals Garlic Stuffed Olives, scatter over grilled steak and drizzle with a bit of the wine and herb marinade.
  • Combine Jeff’s Naturals Imported Non-Pareil Capersin a hot pan with butter, lemon juice, and white wine for a classic Chicken Picatta.
  • Sautée Jeff’s Naturals Marinated Artichoke Hearts with minced garlic, diced tomatoes, and a splash of red wine for a quick, delicious pasta sauce.
    Pour an entire jar of NVB Italian Olive Antipasto, marinade and all, over a pot roast and braise for several hours until the meat is tender.
  • Stuff a chicken breast with Jeff’s Naturals Marinated Artichoke Hearts and goat cheese, coat with seasoned breadcrumbs and bake until nicely browned and cooked through.
  • Stir Jeff’s Naturals Marinated Artichoke Heartsinto a creamy risotto, along with grated Parmesan cheese and finely grated lemon zest.
  • Substitute your usual black olive with diced Jeff’s Naturals Garlic Stuffed Olives on your next taco for a twist with some added color.
  • Toss diced Sun-Ripened Dried Tomatoes with hot cooked pasta, minced garlic and fresh basil. Top with grated Parmesan cheese and enjoy!
  • Simmer minced Sun-Ripened Dried Tomatoes with diced fresh tomatoes, garlic and fresh herbs for a light pasta sauce with intense tomato flavor.
  • Add pitted, sliced Pitted Castelvetrano Olives to hot couscous, along with salt, pepper, lemon juice, olive oil, sliced green onions and chopped flat-leaf parsley.
  • Use sliced Jeff’s Naturals Jalapeño Stuffed Olives as a unique, spicy filling for tacos, burritos and quesadillas or as an unexpected topping for classic nachos.
  • Sauté diced onions and minced garlic in olive oil, toss in a handful of sliced or pittedJeff’s Naturals Organic Sliced Greek Kalamata Olives and a cup or two of diced tomatoes. Simmer and serve over chicken or fish with a garnish of minced fresh herbs.
  • For a quick, satisfying meal, toss sliced Jeff’s Naturals Organic Sliced Greek Kalamata Olives with hot pasta and a dash of olive oil Top with freshly grated parmesan cheese and enjoy!
  • For a special soup, add a drained jar of Roasted Bell Pepper Strips to sauteed onions and garlic along with broth and a diced potato. Simmer until potato is soft, puree until smooth, add heavy cream and season to taste.
  • Add a drained jar of Roasted Bell Pepper Strips and sliced Yellow Bell Peppers to fajita-style beef or chicken and serve with flour tortillas, spicy salsa and fresh guacamole.
  • Pour an entire jar of Jeff’s Naturals
    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.
  • Make a spicy chicken quesadilla by layering shredded cheddar or Monterey Jack cheese, sliced grilled chicken and sliced Jeff’s Naturals Sunshine Mix Mild Banana Pepper Rings into a large flour tortilla. Cook in an oiled skillet to melt the cheese.

It’s possible to come with great meals, even during hectic weeknights. Browse our recipe page for more quick, delicious, family-pleasing dishes!

Prosciutto, Provolone & Peperoncini Grilled Sandwiches

Fresh From Jeff’s Kitchen: Prosciutto, Provolone & Peperoncini Grilled Sandwiches

Prosciutto, Provolone & Peperoncini Grilled Sandwiches

What is it about Grilled Cheese sandwiches that make it a common “go-to” comfort food? The simple flavors of your favorite cheese melted just right into irresistable buttery crispy bread almost never disaapoint!

This month’s featured new recipe puts a modern gourmet twist on this American classic by adding Prosciutto, Provolone & Peperoncini.  The best part? This sandwich can be on the table and in your belly in less than 20 minutes! Enjoy!

Prosciutto, Provolone & Peperoncini Grilled Sandwiches

Prep Time: 8 min.
Total Time: 20 min.
Serves: 4

INGREDIENTS

1/2 jar Jeff’s Naturals Sliced Golden Greek Peperoncini
8 slices sourdough bread
4 tsp. Dijon mustard
8 oz. Provolone cheese
8 oz. Serrano Ham or Proscuitto
4 Tbsp. butter

PREPARATION

Drain Peperoncini.Spread a teaspoon of Dijon on to each of four slices of bread.

To build the sandwiches, divide up peperoncinis, ham and cheese equally, place them on top of the slice of bread that has the Dijon mustard on it.

Melt two tablespoons of the butter in a large skillet. Cook two sandwiches on medium heat, covered, about six minutes per side.

Repeat procedure with the remaining butter and other two sandwiches.

Want more Grilled Cheese inspiration? Read A+ Grilled Cheese Sandwiches to Rock your Back-to-School Routine. Find more delicious Sandwich and Panini ideas on our Recipe Page!

Build-Your-Own Grilled Pizza is Perfect for Fall Entertaining

Summer may be over, but that in no way means that it’s time to store the grill away for the season! In fact the crisper, cooler air make fall the perfect time for outdoor entertaining. Whether you’re looking for a delicious weeknight dinner or fun way to feed a house full of guests, a “Build-Your-Own” Grilled Pizza night is always a hit.

Homemade grilled pizza is less expensive and more flavorful than take-out and a fun way to get creative with friends and family. We always have a blast at our “Grilled Pizza Parties” in the Jeff’s Naturals kitchen.

So forget delivery. In less time, you can grill up even better pizza! Here’s how.

Step 1- Prep the Pizza Crust
There are plenty of resources to help you make your own pizza dough or you can pick up some pre-made pizza dough at your local supermarket in the bakery, dairy or in the frozen foods section. You can also check with your local pizzeria to see if they sell homemade pizza dough, just make sure you get enough to feed everyone! Roll out your dough into personal sized pizzas and grill on each side for 1.5 minutes.

Step 2- Provide a Variety of Sauces
For the pizza purists, make sure you offer plenty of traditional tomato based pizza sauce (homemade or store-bought). For variety, we recommend offering some fun alternatives like pesto (jarred or homemade), garlic/herb infused oils, ricotta cheese, salsa, wing sauce, BBQ sauce, or tapenade. The sky’s the limit so get creative!

Step 3- Add Pizza Toppings & Grill!
Family & friends will have fun building their own pizzas with a well rounded variety of toppings. Here are some suggestions on how to turn a plain pizza into a gourmet experience:

Plenty of cheese please! Honestly, it’s just not pizza without the cheese! Set out a variety of cheeses to choose from like mozzarella (shredded or fresh), shredded cheddar, sliced provolone,  grated Parmesan, Romano, crumbed feta, blue cheese, goat cheese, vegan cheese…you get the idea.

Pass the protein! You can’t go wrong with choices like grilled chicken or tofu, pepperoni and diced gourmet sausage.

Add a healthy variety of veggies. Veggies like sliced onions, peppers, olives, julienned basil and other herbs are delicious additions to round out the flavor of your grilled pizza. Our line of olives & peppers offer plenty of fun pizza toppings. Here are a few that will rock your socks:
Roasted Bell Pepper Strips
Sliced Golden Greek Peperoncini
✓ Diced Sun-Ripened Dried Tomatoes
Sliced Tamed™ Jalapeños
✓ Diced Garlic Stuffed Olives
✓ Finely chopped Jalapeño Stuffed Olives
Organic Sliced Greek Kalamata Olives
✓ Diced Marinated Artichoke Hearts
Imported Non-Pareil Capers

Once toppings are added, place your pizza back on the grill for a few moments to heat up the toppings and melt the cheese. Enjoy!

Here are some fun & delicious examples of homemade grilled pizza made right in the Jeff’s Naturals kitchen!

Grilled pizza topped with Sliced Tamed™ Jalapeños, Roasted Bell Pepper Strips and mozzarella cheese.
Grilled pizza topped with Sliced Golden Greek Peperoncini, light cheese and thinly sliced red onions.
Grilled pizza topped with Sliced Golden Greek Peperoncini, pepperoni, light cheese and thinly sliced red onions.

 

Grilled pizza topped with sliced cherry tomatoes, Sliced Golden Greek Peperoncini and Diced Sun-Ripened Dried Tomatoes.
Grilled pizza topped with sliced cherry tomatoes, Sliced Golden Greek Peperoncini and Diced Sun-Ripened Dried Tomatoes.
End of Summer Cookout Recipe Tips

20+ Cool End-of-Summer Cookout Ideas

All good things must come to an end, and it’s almost time to bid farewell to summer. End the season on a high note with delicious food, fun, friends and family at a special end-of-summer party!

Whether you are hosting your own bash or have been tasked with bringing a side dish to one, these delicious potluck/cookout ready ideas are fool-proof. Crack open a jar and get creative!

Get inspired, light up the grill and get cooking!

Fast & tasty party appetizers

Hot off the grill

Quick & delicious side dishes that will impress

Need more inspiration? Click here for a round-up of some of our favorite All-American Cookout Classics with a Mediterranean twist.

Mediterranean Grilled Cheese

A+ Grilled Cheese Sandwiches to Rock your Back-to-School Routine

For generations, the Grilled Cheese sandwich has been the “go-to” lunchtime favorite for both kids and grown-ups, but perhaps it’s time for an upgrade? Here are two recipes that will transform this classic comfort food staple with a creative Mediterranean twist.

Both sandwiches are delicious paired with tomato soup or a delicious side salad.  Perfect for quick and satisfying weeknight dinner or lunch on the go. Enjoy!

Mediterranean Grilled Cheese

Mediterranean Grilled Cheese
Prep Time: 5 min. Total Time: 15 min.Serves: 1

INGREDIENTS
2 slices of fresh bread, about 1⁄2 inch thick
1 tablespoon of butter, room temp
1 1⁄2 tablespoons store bought pesto (Sundried Tomato or Basil)
2 slices Mozzarella cheese
2 tablespoons Sliced Golden Greek Peperoncini
1 tablespoon
Organic Sliced Greek Kalamata Olives
1⁄4 cup spinach, loosely packed

PREPARATION
Butter the outside slices of the bread. On the inside, spread one side of the bread with pesto. Next, add a slice of mozzarella. Top with the peppers, olives and spinach. Add another slice of mozzarella cheese on top of the spinach and close up the sandwich with the other slice of bread.
In a medium sized nonstick pan over medium heat, cook the grilled cheese on each side until lightly browned and cheese is melted.

Pizza Lover’s Grilled Cheese

Pizza Lover’s Grilled Cheese
Prep Time: 10 min.Total Time: 20 min.Serves: 2

INGREDIENTS
2 tablespoons melted unsalted butter
1 tablespoon extra virgin olive oil
Pinch fine sea salt
2 tablespoons your favorite store bought pizza sauce
1/2 tablespoon chopped fresh basil leaves
4 slices rustic-style white bread
4 ounces fresh mozzarella cheese, thinly sliced
2 tablespoons drained Sun-Ripened Dried Tomatoes
2 tablespoons chopped
Organic Sliced Greek Kalamata Olives
2 teaspoons grated parmesan cheese
4 slices fontina cheese

PREPARATION
Combine butter, oil and salt in a small bowl.
Combine pizza sauce and basil in a separate small bowl.
Heat 1 large non-stick skillet over medium heat. For each sandwich spoon an equal amount of sauce mixture over the center of each slice; spread evenly. Place mozzarella slices over sauce mixture; arrange sundried tomatoes and kalamata olives over each layer of mozzarella. Sprinkle each with parmesan; top with a slice of fontina and the top slice of bread. Spread butter mixture on outside of sandwich.
Cook 2 to 3 minutes; or until bottoms are golden, pressing each sandwich firmly with a spatula. Turn sandwiches and press each again with a spatula. Continue to cook until bottoms are golden and cheeses are melted. Also can be cooked in a panini press.

Visit our recipe page for more great sandwich ideas like the Grownup Spicy Grilled Cheese Sandwiches and the Dagwood Sandwich.  YUM!

Jeff's Naturals Peperoncini

Don’t toss that jar! Here’s eleven ways to enjoy Jeff’s Naturals olive & pepper brine

Image by Instagram user alidelegge

Ever find yourself in this situation? You’ve just polished off another delicious jar of your favorite Jeff’s Naturals olives or peppers and you’re about to empty the remaining olive brine into the sink before tossing the glass jar into your recycling bin.

But wait! You can still add another dimension of Mediterranean flavor to your favorite recipes using the delicious brines and oils left over in our jars!  Here are some of our favorite ideas to make the most of Jeff’s Naturals products — even after you’ve finished off the good stuff!

This Jeff's Naturals fan added our Non-Pareil Capers and Sliced Golden Greek Peperoncini to her potato salad for a knock out side dish! For the recipe, visit Peperoncini Potato Salad on our site. Shared by Kathleen C. on Facebook. 
Shared by Kathleen C. on Facebook.

#1 Dirty up your martini with the olive juice from jars of our Castelvetrano Olives, Garlic Stuffed Olives, Jalapeño Stuffed Olives.

#2 Drizzle oil from a jar of Sun-Ripened Dried Tomatoes onto a side salad then salt & pepper to taste.

#3 Use the herbed oil from our Spicy Italian Olive Antipasto or Marinated Artichoke Hearts as a zesty marinade for meat.

#4 Add a splash of brine from a jar of Sliced Tamed™ Jalapeños to your margarita on the rocks. You can also rim your margarita glass with Jeff’s Naturals Tamed Jalapeño Peppers brine and salt. YUM!

#5 Make a delicious salad dressing on the fly by whisking the marinade from a jar of Organic Sliced Greek Kalamata Olive or Spicy Italian Olive Antipasto with extra virgin olive oil. Season with salt & pepper to taste.

#6 Give potato and pasta salads a zingy upgrade with a splash of Greek Peperoncini brine.

#7 Cook up flavorful couscous using the leftover oil from Marinated Artichoke Hearts.

#8 Add a punch of flavor to your Bloody Mary with a splash of Greek Peperoncini brine.

#9 Spice up burrito bowls by cooking rice with Sliced Tamed™ Jalapeño brine.

#10 Add the juice from a jar of Sliced Hot Cherry Peppers to sauces, soups or stews for an extra punch of heat and flavor.

#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.

Is your jar half empty — or half full? Next time you find yourself with an almost empty jar of your favorite Jeff’s Naturals product, don’t forget to reserve the oils and brines to marinate, sauté, drizzle and dip! Got an idea? Share it on Twitter @JeffsNaturals or on our Facebook page.

Jeff's Naturals
Image by Instagram user @thenecessentials
Prosciutto Pear Sandwich

Jeff’s Perfect Prosciutto Pear Sammie

Fresh from the Jeff’s Naturals Kitchen….

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

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

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

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

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

PREPARATION

Pre-heat the oven to broil.

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

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

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

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

Baked Eggs with Olives

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

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

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

Baked Eggs with Olives

 

Baked Eggs with Olives

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

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

PREPARATION
Preheat oven to 375°F.

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

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

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

A Delicious Quiche for Mother’s Day Brunch

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

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

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

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

Roasted Red Bell Pepper & Artichoke Quiche

Roasted Red Bell Pepper & Artichoke Quiche

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

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

PREPARATION

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

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

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

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

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

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

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

Fresh From Jeff’s Kitchen: Mexican Street Corn Dip

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

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

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

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

Mexican Street Corn Dip

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

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

PREPARATION
Preheat grill on high heat.

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

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

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