Category Archives: Uncategorized

Expo West 2018…Here We Come!

The Jeff’s Naturals team is thrilled to be back at the Anaheim Convention Center this week for the natural food extravaganza known as “Expo West”.  The 37th annual Natural Products Expo West , happening March 9th through March 11th, is the world’s largest natural, organic and healthy products event!

If you are attending, we hope you will come visit us at Booth 5577, located in Hall E. Our knock-out olive bar will be open all three days, so come on by and sample Jeff’s Naturals Olives & Peppers  and Marinated Artichoke Hearts!

Look for the Jeff’s Naturals Expo West Booth!


Join us at the Annual Cocktail Party!

Perhaps more importantly, yes, Jeff’s Naturals and Lakewood Organic Juices will once again be hosting our annual cocktail party! The celebration of all things delicious begins on Saturday, March 10th at 1:00 PM and continues until 3:00 PM. We will have knockout cocktails (yes, with alcohol!) featuring Lakewood Organic’s mixer, and tantalizing Mediterranean snacks for all. So come join the party!

If you can’t make this year’s party, we’ll miss you! Make yourself a cocktail at home with the recipe below and follow the Jeff’s Naturals Instagram account & Jeff’s Naturals on Twitter to stay connected.  We’ll toast you from afar.

14 Ridiculously Simple Ways to Enjoy Marinated Artichoke Hearts

If you haven’t tried our new Marinated Artichoke Hearts, you are missing out! Our artichoke hearts are hand-picked for freshness and marinated in a seasoned family recipe. The result? Delicious bold flavor without the hassle!

These deeply flavorful artichokes can easily be added to salads, pasta, pizza, dips and antipasti platters, or to enjoy straight from the jar. Ready to add classic, Mediterranean flavor to your cuisine?

Mediterranean Flatbread Pizza

Here are 14 ridiculously simple and delicious ways Jeff’s Naturals Artichoke Hearts can make your meals even better. 

#1 Pair Jeff’s Naturals Artichoke Hearts with tangy goat cheese to top a gourmet pizza.

#2 Toss Jeff’s Naturals Artichoke Hearts with chilled cooked pasta, Sun-ripened dried Tomatoes, fresh basil, lemon juice, and olive oil for a light yet satisfying pasta salad.

#3 Sautée them with minced garlic, diced tomatoes, and a splash of red wine for a quick, delicious pasta sauce.

#4 Add them to a fritatta along with Roasted Red Bell Peppers.

#5 Stuff a chicken breast with Jeff’s Naturals Artichoke Hearts and goat cheese, coat with seasoned breadcrumbs and bake until nicely browned and cooked through.

#6 Stir them into a creamy risotto, along with grated Parmesan cheese and finely grated lemon zest.

#7 Mix Jeff’s Naturals Artichoke Hearts into potato salad along with fresh peas and diced red onion.

#8 Add to a simple piccata sauce of butter, lemon juice, Non-Pareil Capers, and white wine and serve over pan-seared chicken or fish.

#9 Mix Artichoke Hearts with hot pasta and Basil Pesto.

#10 Sautée them with minced garlic, diced tomatoes, and a splash of red wine for a quick, delicious pasta sauce.

#11 Add Artichoke Hearts to an omelet along with Sun-Ripened dried Tomatoes.

#12 Create a plentiful antipasto platter using our Pitted Castelvetrano Olives, Marinated Artichoke Hearts, Roasted Bell Pepper Strips, Whole Golden Greek Peperoncini, and assorted meats and cheeses.

#13 Layer Roasted Bell Pepper Strips, Marinated Artichoke Hearts, fresh mozzarella, and arugula on rustic Italian bread for a killer panini.

#14 Toss Marinated Artichoke Hearts with salad greens, sliced cucumber, halved cherry tomatoes and balsamic vinaigrette.

More recipes to try (click on image to get the recipe)

Spinach and artichoke mac n Cheese

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


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

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!




Roasted Lemon Cauliflower Pasta

Jeff’s Naturals “What’s On Your Holiday Menu?” Recipe & Photo Contest

Do you have a great recipe idea using Jeff’s Naturals olives, peppers, capers or sun-dried tomatoes? Share it along with a photo for a chance to win your share of $500 and a gift basket filled with your favorite Jeff’s Naturals gourmet olives, peppers, capers and sun-dried tomatoes. We’re looking for “Best Cocktail”, “Best Appetizer”, “Best Entree”, “Best Side Dish” and “Best ‘Next Day’ Sandwich”! Good Luck!

*All entries must be original content. Copied or plagiarized material will be disqualified. 

Sprouts Cooking Club

Jeff’s Naturals is Proud to Support Sprouts Cooking Club for Youth!

Photo Source:

We believe everyone deserves to eat wholesome foods with real ingredients, no matter who you are and where you came from. When we learned about an organization that invites children from all backgrounds an opportunity to learn how to cook sustainable, healthy meals for themselves and their families, we knew we had to be a part of it.

Sprouts Cooking Club was launched in 2006 in an effort to teach children from all socio-economic levels the importance of wholesome eating. The program provides subsidized cooking classes and camp that 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.

The organization also hosts a Chef-in-Training Program for at-risk young adults who need a chance to turn their lives around by learning new skills.

Jeff’s Naturals helped to sponsor the program back in 2016 and we’re happy to help out once again by donating Roasted Bell Pepper Strips, Imported Non-Pareil Capers our new Sunshine Mix Mild Banana Pepper Rings from our all-natural line. It’s our sincere pleasure to provide these kids access to ingredients that are certified non-GMO, gluten-free, vegan and contain no preservatives, additives, sulfites, artificial colors or flavors.

To learn more about this program or see how you can help, please visit

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


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


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.
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

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*


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!

My Big Fat Greek Pita

Perk Up Your Summer Outing with These Picnic-Ready Recipes

Now that summer is here, we’ve been hard at work in the Jeff’s Naturals kitchen creating new dishes perfect for outdoor entertaining, potlucks and best of all, PICNICS!

The perfect picnic dish should be simple, easy to transport and taste delicious once you’ve arrived at your destination. Just in case you need a refresher, we put together some practical tips for picnicking here:

The Jeff’s Naturals Guide to Perfect Picnics

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, these three new picnic-ready recipes will all but guarantee that you will pack the perfect picnic basket and savor the outdoors!

Here are a few of our favorite picnic-ready recipes:

Picnic Ready Recipe #1: My Big Fat Greek Pita
My Big Fat Greek Pita
Stuff all of the goodness of delicious Greek Salad with a simple dressing combined with Feta, Greek Peperoncini, Kalamata Olives, Roasted Red Pepper Strips and Capers into a fresh pita and you’ve got the perfect meal on-the-go!

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

1 1/2 c. tomatoes, diced
6 c. spinach leaves
1 1/2 c. cucumber, thinly sliced
1 c. feta cheese, crumbled
1/3 c. Jeff’s Naturals Organic Sliced Greek Kalamata Olives, sliced
1/4 c. Jeff’s Naturals Sliced Golden Greek Peperoncini
1/4 c. Jeff’s Naturals Roasted Bell Pepper Strips
1 Tbsp. Jeff’s Naturals Imported Non-Pareil Capers
1/4 c. Extra Virgin Olive Oil
1 tsp. dried oregano
5 tsp. fresh lemon juice
2 tsp. crushed garlic
4 pita breads, about 6 inches diameter

In a mixing bowl combine the tomatoes, spinach, cucumber, feta, olives, peperoncini’s, roasted 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 and enjoy.

Pic-Nic Ready Recipe #2: Broccoli & Cauliflower Salad with Sun-Ripened Dried Tomatoes
Broccoli Cauliflower SaladPrep Time: 15 mins. Total Time: 20 mins.
Serves: 4-6

2 ½ cups broccoli florets, small diced
2 ½ cups cauliflower florets, small diced
¾ cup dried cranberries
1/3 cup finely chopped red onion
1/3 cup sunflower seeds
¾ cup chopped Jeff’s Naturals Sun-Ripened Dried Tomatoes, drained
½ cup Greek yogurt
2 tablespoons Apple cider vinegar
2 tablespoons Extra Virgin Olive Oil


In a large mixing bowl, add the broccoli, cauliflower, cranberries, sunflower seeds and sundried tomatoes.

In a small mixing bowl, stir the yogurt and vinegar together well.

Add the yogurt mixture and olive oil to the broccoli salad ingredients. Stir to combine all ingredients. Season with salt and pepper to taste and serve.

Pic-Nic Ready Recipe #3: Roasted Red Pepper Hummus
Roasted Red Pepper HummusPrep Time: 15 minutes Total Time: 15 minutes
Serves: 8-10

1- 19 oz. can garbanzo beans, drained with some liquid reserved
3 Tbsp. tahini paste
4 Tbsp. lemon juice
1/2 c.Jeff’s Naturals Roasted Bell Pepper Strips, drained
2 Tbsp. Extra Virgin Olive Oil
1 tsp. crushed garlic
Cumin, Salt & Pepper to taste

In a food processor, combine all ingredients and puree until smooth. If mixture is too think, use some of the reserved garbanzo liquid to thin it out.

Serve with some pita wedges and a side of olives drizzled with extra virgin olive oil and garnished with a pinch of chili flake for a dressed up appetizer at your next picnic or bbq.

You can also perfect your picnic game by bringing along these classic creations found on our Recipe Page.

Napa Style Hero Sandwich

Baja Fruit Salad

Peperoncini Potato Salad


Mexican Marinated Salad

Orzo Salad With Artichoke Hearts & Kalamata Olives

Peperoncini Potato Salad

Spinach and Feta Olive Turnovers

Watermelon, Olive, Jalapeño and Feta Salad

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


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.

Spinach & Artichoke Mac 'n Cheese

Oh My Goodness Spinach & Artichoke Mac ‘n Cheese

Is it even possible to make homemade Mac-n-Cheese even better? We think so! Our second featured recipe this month is a great way to enjoy our new Marinated Artichoke Hearts while adding a delicious Mediterranean twist to classic comfort food! Makes a perfect side dish to your Easter Sunday or any night of the week! Not to mention, it’s O.M.G. kind of good!

Prep Time: 5 minutes
Total Time: 30 minutes
Serves: 6-8

¾ lb. elbow macaroni, cooked to package instructions
3 Tbsp. butter
3 Tbsp. flour
3 c. whole milk
2 c. Italian Blend shredded cheese, divided
2 c. white sharp cheddar, divided
3 Tbsp. Garlic & Parmesan Everything Spread
1 tsp. salt
Cracked black pepper
2 c. fresh baby spinach, packed
2 jars Jeff’s Naturals Marinated Artichoke Hearts, roughly chopped

¾ c. panko breadcrumbs mixed with 2 Tbsp. melted butter

Preheat oven on broiler.

In a medium sauce pan, on medium high heat, add butter and flour, and stir until for 2-3 minutes while mixture bubbles. Slowly whisk in milk until fully incorporated. Whisk and cook mixture for about 7 minutes, until it thickens and bubbles.

Turn heat off; stir in Garlic Spread, 1 c. each cheese. Add salt and pepper to taste.

Pour over cooked macaroni, stir in spinach,artichokes, and remaining shredded cheese.
Place into a baking dish and sprinkle panko topping on top. Place under broiler for a few minutes until breadcrumbs are golden brown.

Two New Recipes to Chase Away the Winter Blues

New Recipes from Jeff’s Naturals: Sweet Potato Lentil Stew & Jalapeno Cornbread

Since January is National Soup Month, we thought this would be a great time to introduce 2 new recipes just for soup lovers:

Sweet Potato Lentil Stew


This healthy, hearty Indian-inspired stew makes great use of dried lentils, a staple in kitchens all over the world. Add in the sweet and smokey flavor of Jeff’s Naturals Roasted Bell Pepper Strips and sweet potatoes, and you’ve got yourself the perfect antidote to a cold winter’s night.

For a fast weeknight meal or great lunches, make it ahead of time and keep in the refrigerator for up to 3 days. This stew is a meal by itself, but it’s outstanding when paired with a light salad and Garlic Pepper Toast or our other new recipe this month, Jalapeno Cornbread (recipe below).

Prep Time: 10 mins.Total Time: 40 mins. Serves: 4

2 tablespoons Extra Virgin Olive Oil
1 small yellow onion, small diced
1 stalk celery, small diced
1 carrot, peeled and small diced
2 teaspoons garam masala
1 cup green lentils, rinsed well
1 quart chicken or vegetable stock
1 sweet potato or yam, cut into ½” pieces
1 cup chopped kale, remove stems prior to chopping
½ cup Jeff’s Naturals Roasted Bell Pepper Strips, drained and rough chopped
Salt and freshly ground black pepper

In a large stock pot, on medium-high heat, add the olive oil, onion, celery and carrot. Cook about 10 minutes, stirring frequently, until vegetables are tender and onions are translucent. Add the garam masala and stir for about 1 minute. Add the lentils and stock, bring to a boil and reduce to a simmer.

Cover the top of the stock pot with the lid slightly off. Cook the lentils halfway, about 10 minutes, and add the sweet potato, kale and roasted peppers. Cook another 5-7 minutes, or until the sweet potatoes are tender. Remove from heat, season with salt and pepper to taste and serve hot.

Jalapeño Cornbread
Jalapeno Cornbread

Our Diced Tamed™ Jalapeño Peppers add a tasty kick to this traditional cornbread recipe! Not only is it delicious, it’s so easy to make, even a kitchen novice can pull it off! This pairs with everything from Chicken Soup to Game Day Chili!

Prep Time: 10 min.Total Time: 25 min.Serves: 8

2 eggs, beaten
1 c. buttermilk
1/2 c. whole milk
4 tsp. butter, melted
2/3 c. Jeff’s Naturals Diced Tamed™ Jalapeño Peppers, drained
1/2 c. all-purpose flour
1 1/2 c. corn meal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. cilantro, finely chopped
1/2 tsp. salt

Preheat oven to 425°F. In one bowl, mix eggs, buttermilk, milk and butter. Stir in jalapeños.
In another bowl, mix flour, corn meal, baking powder, baking soda, cilantro and salt.
Fold wet mixture into dry mixture. Pour into a buttered baking dish. Bake for 20 minutes.
Rest and allow corn bread to cool. Cut into squares or wedges and serve with butter or a black pepper-flavored honey.

For more delicious recipes using Jeff’s Naturals line of specialty olives, peppers and vegetables, please visit our Recipe Page.

Bagel and Capers

Jeff’s Naturals Makes Breakfast Even Better

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

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

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

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

Jeff's Naturals for Breakfast

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

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

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

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

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

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

Bagel and Capers


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

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

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.

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

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



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

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

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

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


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

Frittata with Avocado, Roasted Peppers, Olives and Feta

photo credit: feministjulie via photopin cc

Back to School Recipe Round Up

JN back to school headline

Let’s face it, it’s never easy to say goodbye to summer and hello to a new school year. Between settling into a new routine, packing lunches, shopping for back to school clothing and supplies, sifting through homework assignments and permission slips, and attending new school meetings, it can be easy for busy parents to neglect the dinner table!

That’s where we come in. Because we’ve done the hard work for you, our all natural olives, peppers and other gourmet pantry staples will save you time and energy. Not to mention, we use only the freshest ingredients available without artificial preservatives so you can keep on creating healthy meals and snacks to fuel active bodies and minds!

Here’s a quick round up of recipes perfect for the busy Back to School season using wholesome Jeff’s Naturals ingredients.

Afterschool Snacks

Black Bean & Roasted Red Pepper Salsa

Black Bean & Roasted Red Pepper Salsa
Black Bean & Roasted Red Pepper Salsa

Refuel young bodies after a long day of learning with this vitamin and fiber friendly salsa made with black beans, Roasted Bell Pepper Strips, cilantro and Sliced Tamed Jalapeños (don’t worry, we tamed them so they are not too spicy).

Click Here for Recipe

Queso Dip

Spicy Queso Dip
Queso Dip

This tasty after school treat comes together quickly by melting shredded Mexican blend cheese, Diced Tamed Jalapeño Peppers and Roasted Bell Pepper Strips over a stop top oven.  Perfect for study groups or days when the whole gang unexpectedly drops by after practice.

Click Here for Recipe

Baja Fruit Salad

Baja Fruit Salad
Baja Fruit Salad

Roasted Bell Pepper Strips gives this tropical fruit salad an unexpected kick!  Made with pineapple,  mandarin oranges,  jicama, cilantro and coconut, this healthy snack will give your young learner a taste of summer while restoring energy.  Goes great with school lunches!
Click Here for Recipe

Now, let’s talk about dinner!  Here are some easy meals that can be put together in no time at all!

Easy school night dinners

Roasted Red Pepper, Goat Cheese and Baby Arugula Panini

Roasted Red Pepper, Goat Cheese and Baby Arugula Panini
Roasted Red Pepper, Goat Cheese and Baby Arugula Panini

Feed a family of 4 in under 10 minutes?  Yes please!  This simple panini recipe made with Roasted Red Bell Peppers, Sliced Golden Greek Peperoncini and Sliced Kalamata Olives is a fantastic meatless option that is sure to satisfy.

Click Here for Recipe

Autumn Apricot & Turkey Panini

Autumn Apricot & Turkey Panini
Autumn Apricot & Turkey Panini

Sweet dried apricots, Jeff’s Naturals™ Sun-Ripened Dried Tomatoes and brown sugar transform an ordinary turkey sandwich into something quite extraordinary the whole family will enjoy in  35 minutes flat.
Click Here for Recipe

Grilled Pizza with Bacon, Blue Cheese and Caramelized Onion

Grilled Pizza with Bacon, Blue Cheese and Caramelized Onion
Grilled Pizza with Bacon, Blue Cheese and Caramelized Onion

Bacon, Blue Cheese and Jeff’s Naturals™ Roasted Bell Peppers & Caramelized Onions– what’s to love?  This grilled pizza comes together in 10 minutes flat- It could not be easier!

Click Here for Recipe

Greek Antipasto Platter

antipasto platter
Even the pickiest eaters can find a healthy treat when you set out a plentiful antipasto platter with our Whole Golden Greek Peperoncini, Kalamata Olives, marinated Artichoke Hearts, Roasted Bell Pepper Strips and assorted meats and cheeses!

Click Here for Recipe


Top Image Credits-

school bus photo credit: First Student #292 via photopin (license)
apple photo credit: Project 52: Week 10 – I made it. via photopin (license)
classroom photo credit: college students via photopin (license)

Fresh New Recipes Featuring Jeff’s Naturals 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.

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

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.

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

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.
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)

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)