The weather is warm and “cook-out season” is here! We’re ready to fire up the grill and celebrate Independence Day with family, friends, and food. Want to know our secret ingredient for a great gathering? Delicious hot dogs with this crowd-pleasing pepper slaw!
This zesty slaw features not just one, but TWO delicious flavors of from our vibrant selection of mild and spicy peppers. No matter what’s on your cookout menu this 4th of July, Jeff’s Naturals will make it shine.
This simple slaw can be served with hot dogs, burgers, in tacos or as a stand-alone side dish. For more inspiration, go to our recipe page to find more ways Jeff’s Naturals will make your summer barbecue even better!
Prep Time: 6 mins.
Total Time: 15 mins.
¼ medium head of cabbage, shredded; about 2 cups
¼ cup small diced red onion
1 cup Jeff’s Naturals Sliced Tamed™ Jalapeños, drained
1 cup Jeff’s Naturals Sliced Golden Greek Peperoncini, drained
1 tablespoon white vinegar
2 tablespoons extra virgin olive oil
6 hot dog buns
Salt and freshly ground pepper
Optional toppings: mustard and ketchup
Heat grill over high heat until very hot.
In a medium mixing bowl, combine the first 6 ingredients; season hot dogs with salt and pepper to taste and set aside.
Grill hot dogs for about 5 minutes or until nicely blistered and charred. Place grilled hot dogs in bun, add about 1⁄2 cup of pepper slaw to each dog and any other condiments of your choice.
Got the summer blues? The chefs at Jeff’s Garden want to help you take an exotic Mediterranean vacation right from your backyard grill. This crowd-pleasing Mediterranean Grilled Platter combines the bold flavor of Jeff’s Naturals Roasted Bell Pepper Strips and Artichoke Hearts with delicious grilled veggies and chicken breast (not to mention it’s much easier and less expensive than an actual Mediterranean vacation).
Don’t forget the Mediterranean way of eating is among the healthiest diets in the world. Get ready to get your grill on!
Mediterranean Grilled Platter
Prep Time: 15 minutes
Total Time: 35 minutes
1 lb. chicken breast, pounded out to about 1” thick for even cooking
1 medium eggplant, cut into ½” slices
2 small zucchinis cut in half
1 c. Jeff’s Garden Roasted Bell Pepper Strips, drained and cut into large chunks
1 jar Jeff’s Garden Marinated Artichoke Hearts, drained
1 lemon, halved
½ c. fresh ricotta
1 Tbsp. fresh thyme leaves
1 medium red onion, cut into ½” rounds
Extra virgin olive oil to drizzle
Salt & pepper, to taste
Serve with 1 box Couscous, cooked to package instructions
Preheat grill to high heat. On a large baking tray, season chicken and veggies with salt and pepper. Drizzle olive oil to lightly coat the chicken and veggies. Grill chicken on each side for about 5 minutes and remove from grill and set aside. Grill the veggies for 5-10 minutes until charred and tender. Once all veggies are cooked, remove from grill and cut into large chunks.
Grill the lemon briefly until it has grill marks. Cut the chicken into half-inch slices.
To plate; place couscous on a large platter. Neatly arrange the sliced veggies, Roasted Bell Pepper Strips, and Artichoke Hearts. Add dollops of ricotta throughout the dish and sprinkle with thyme. Place chicken on platter, squeeze the grilled lemon over top with a nice drizzle of olive oil and serve!
Hurrah, picnic season is here! 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, picnics are the perfect way to savor summer! That’s one of the reasons why the chefs in the Jeff’s Naturals kitchen are working to create simple, easy-to-transport, delicious picnic-ready recipes for you and your family to enjoy.
This Napa Valley Picnic Sandwich is reminiscent of dining al fresco here in California’s wine country. It’s feast for all senses and has all the ingredients for the perfect picnic dish. Enjoy!
Napa Valley Picnic Sandwich
Prep Time: 15 minutes
Total Time: 30 mins
1 small red onion
4 Tbsp. red wine vinegar
1/4 c. Extra Virgin Olive Oil
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. sugar
Thinly slice the onion. In a medium-sized mixing bowl toss the onion with the vinegar, oil, salt, pepper, and sugar. Allow to marinate for 15-20 minutes.
1 c. Jeff’s Naturals Sliced Tamed™ Jalapeños (drained)
1 c. Jeff’s Naturals Organic Sliced Greek Kalamata Olives (drained & thinly sliced)
1 jar Jeff’s Naturals Marinated Artichoke Hearts (drained)
8 oz. salami
8 oz. Black Forest ham
1 c. shaved Parmesan
2 c. mixed salad greens
Slice the baguette into 4 equal size pieces, and begin to layer the salami and ham. Add the jalapenos, and olives. Once the onions have marinated, drain the liquid and add the onions to the sandwich. Finish with the artichoke hearts, mixed greens and shaved parmesan.