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!
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.
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.
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!
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!
Now, let’s talk about dinner! Here are some easy meals that can be put together in no time at all!
Roasted Red Pepper, Goat Cheese and Baby Arugula Panini
Roasted Red Pepper, Goat Cheese and Baby Arugula Panini
Does this sound familiar? If so, may we suggest adding a little twist to your regular quick weeknight dish? Why not throw in some Jeff’s Naturals sliced Golden Greek Peperoncini to liven things up! A little bit goes a long way to bring plenty flavor and fun to the table!
The possibilities are endless, you just have to get creative!
For instance, did you know you could liven up any sandwich or wrap with a hearty helping of our peperoncini? You can also toss peperoncini into a mixed green salad or top it on a pizza for an extra punch of flavor!
Who knew there were so many ways peperoncini can save dinner?
Here are 3 easy recipes that just may become an instant classic for you and your family! And with so little prep or need for a clean up, these dishes also made an ideal weeknight dinner (very helpful as the kids head back to school!).
Boil Pasta according to the directions on the package. Rinse under cold water and drain thoroughly. Add pasta to a medium sized bowl along with the remaining ingredients. Blend together. The pasta salad may be served immediately or stored covered in the refrigerator for the following day. Enjoy!
Heat 1/4 c. olive oil and prepare turkey meatballs according to package directions. Add pasta sauce and simmer on low. While meatballs are cooking, slice onion and cook in a skillet on medium high heat with remaining olive oil until edges are caramelized.
Open sandwich rolls and place on a baking sheet. Place onions on one side of the sandwich rolls. Place peperoncinis on the other side and top with provolone cheese. Heat in oven for five minutes, or until cheese melts. Remove pan from oven and add turkey meatballs to sandwiches. Serve with remaining sauce.
Combine all of the ingredients together in a stainless or non-reactive bowl, and toss together. Allow to marinate 15 minutes. Toss again before serving. Serve on nicely arranged lettuce leaves.
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
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 Ingredients:
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.
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
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