Tag Archives: Panini

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)

Pinnning for Pizza & Paninis

We think homemade pizza & paninis are two should be a weeknight dinner staple in every household.  That’s why we are giving away the ultimate Pizza and Panini kit to one lucky person!

Enter the Jeff’s Naturals “Pinning for Pizza & Paninis” Sweepstakes for a chance to win a deluxe Panini Press & Grill, a gourmet Pizza Stone and a basket filled with Jeff’s Naturals Mediterranean favorites so you can enjoy a delicious pizza and/or panini any night of the week!

Roasted Bell Pepper and Kalamata Pizza
Roasted Bell Pepper and Kalamata Pizza
Texan Pastrami Panini
Texan Pastrami Panini

The best part is everyone walks away with great new Pizza and Panini recipes to share  with friends on PInterest and Facebook and/or to try at home!

These recipes are so simple and they use your favorite ingredients from our all-natural line of olives, peppers, capers and sun-dried tomatoes with no preservatives, additives, sulfites, artificial colors or flavors! Click here to see our entire collection of Jeff’s Naturals wholesome recipes.

To enter, simply click here and follow the instructions!  It’s easy!


Simplify Back to School Menu Planning With Easy Wraps & Paninis

Back to School Treats
From Top Left: Greek Garden Lavash Wrap, Autumn Apricot & Turkey Panini, Southwestern Roasted Chicken Jalapeño Wrap, Roasted Red Pepper, Goat Cheese and Baby Arugula Panini

No matter how seasoned you are as a parent, sending the kids back to school is almost always an event. 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!

Even through the next few weeks are probably going to be hectic for many of us, it’s important to make the time to prepare healthy meals and snacks that will fuel active bodies and minds! Wraps and paninis are a great way to put a healthy kid friendly meal on the table in a matter of minutes.

Here are some fast and tasty back to school recipes to “wrap” your head around!

Back to School Recipe #1:  Greek Garden Lavash Wrap

Prep Time: 20 min. Serves: 4

1/2 c. crumbled feta cheese
1/4 c. Middle Eastern yogurt or whole milk Greek-style yogurt
1 tsp. crushed garlic
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. fresh mint, chopped
1 tsp. dried oregano, crumbled
Freshly ground black pepper, to taste
1 medium cucumber, peeled if desired
4 pieces white or whole wheat lavash (Middle Eastern flat bread)
1-1/2 cups Jeff’s Naturals™ Roasted Red Bell Peppers, drained
1 jar (6.5-ounce) marinated artichoke hearts, drained
1/2 c. Jeff’s Naturals™ Sliced Golden Greek Peperoncini, drained
1/2 c. coarsely chopped Jeff’s Naturals™ Sliced Kalamata Olives
2 C. baby spinach leaves

In a small bowl, use a fork to mix the feta, yogurt, garlic, lemon juice, mint, oregano, and ground pepper to make a chunky paste.

Cut a thin slice the length of the cucumber to create a flat surface, then rest it on the flat side and cut the cucumber lengthwise, as thin as possible, into long strips.

Lay out the 4 lavash on a flat work surface with a long side facing you. Spread the feta mixture evenly over the breads, leaving a 1-inch border at the tops and bottoms. Distribute the cucumber slices, roasted peppers, artichoke hearts, peperoncini, and olives over the breads. Distribute spinach leaves over the filling.

Fold the border of one lavash from the side closest to you over the filling, then continue to roll tightly until you reach the other side. Repeat to make 4 lavash rolls.

Cut each lavash in half on a bias to make 2 sandwich halves, placing the halves seam-side down on a plate. To make ahead, wrap each roll tightly in plastic film and refrigerate up to 8 hours before cutting and serving.

Back to School Recipe #2: Autumn Apricot & Turkey Panini

Prep Time: 35 min. Total Time: 35 min. Serves: 4
2 medium onions, thinly sliced
6 Tbsp. brown sugar
2 tsp. sea salt
4 tsp. crushed garlic
1/2 c. dried apricots, sliced
2/3 c. Jeff’s Naturals Sun-Ripened Dried Tomatoes, drained
2/3 c. dry white wine
1 tsp. fennel seeds
1 loaf herbed focaccia bread
6 oz. roasted turkey, deli-sliced
4 slices provolone cheese
3 Tbsp. Extra Virgin Italian Olive Oil
*Calculated ingredients may not always be as accurate as the original recipe.

In a large non-stick skillet over medium heat, sauté the onions, 2 tablespoons of olive oil, brown sugar and salt for 20 minutes, or until caramelized. Add the crushed garlic, apricots, sundried tomatoes, white wine, and fennel seeds and sauté for an additional 10 minutes.

While the above mixture sautés, preheat the Panini press, slice the focaccia bread into 4 pieces and cut in half to create a top and bottom. Layer the turkey and provolone on the bread. Evenly divide the apricot mixture between the four sandwiches. Brush the tops of the focaccia bread with olive oil and press the sandwiches in the Panini press for 4-5 minutes, or until the cheese has melted, and serve.

Back to School Recipe #3: Southwestern Roasted Chicken Jalapeño Wrap

Prep Time: 5 min. Total Time: 10 min.
Serves: 6

6 large wraps or tortillas
5 c. rotisserie chicken, shredded
2 c. Monterey Jack cheese, shredded or sliced
Chef Natalie’s Creamy Jalapeño Dip (see recipe below)
½ bu. green onion, sliced thin
2 tomatoes, sliced
6 romaine lettuce leaves

In a large bowl, mix the chicken, cheese and Jalapeño Dip together. To assemble the wraps, divide the chicken mixture on the tortillas, top with green onion, tomatoes and lettuce. Wrap up and enjoy!

Recipe: Chef Natalie’s Creamy Jalapeño Dip

1/4 c. mayo
1/2 c. cream cheese
1/2 c. sour cream
2 c. shredded sharp cheddar cheese
1 c. Jeff’s Naturals Diced Tamed Jalapeños, add brine to taste
1/2 Tbsp. fresh chopped parsley
Salt and fresh cracked pepper to taste

Mix all ingredients together. Serve warm or cold with crackers or a sliced baguette.

Back to School Recipe #4: Roasted Red Pepper, Goat Cheese and Baby Arugula Panini

Prep Time: 5 min   Total Time: 10 min   Serves: 4

8 slices Artisan fresh baked bread (thinly sliced)
1 jar Jeff’s Naturals™ Roasted Red Bell Peppers, drained and diced
Jeff’s Naturals™ Sliced Golden Greek Peperoncini
Jeff’s Naturals™ Sliced Kalamata Olives
1 bag baby arugula
3-4 Tbsp. extra virgin olive oil
8 oz. fresh goat cheese

Generously spread one slice of bread with fresh goat cheese. Add roasted red pepper strips, peperoncini, kalamata olives and baby arugula leaves. Top with second piece of bread and press together.

Brush both sides of bread with olive oil. Use a panini press or skillet to crisp the sandwiches.  Remove when golden brown and the cheese warms and softens