The Bloody Mary, everyone’s favorite brunch cocktail, is almost as unique as the individual who made it. Everyone has their own preference and there is no one right way to make them. The cocktail was once called “the world’s most complex cocktail” in The Daily Telegraph. One thing is certain- Jeff’s Naturals products are a natural fit for this mysterious drink.
Guess you could say Jeff’s Naturals and a Bloody Mary go together like salt and pepper. One compliments the other.
We are looking forward to heading back to Anaheim CA next month for Natural Products Expo West 2016, the world’s largest trade show for the natural products industry. To add even more excitement, we’re bringing some of our favorite Bloody Mary fixings to host a huge Bloody Mary Mixer with our friends at Tillen Farms and Lakewood Juice!
If you’re among those who won’t be attending this year’s expo or you can’t wait that long, don’t worry. Here’s an easy Bloody Recipe you can make at home.
Assorted Jeff’s Naturals Peppers and Olives for garnish
1 celery stalk
Directions:
Stir Bloody Mary mix and vodka together. Add a dash of hot sauce, Worcestershire sauce, and a splash of Jeff’s Naturals Olive or Pepper brine. Pour over ice in a highball glass. Garnish with your favorite Jeff’s Naturals Peppers and Olives. Finish with a stalk of celery.
The “Big Game” is coming! Are you ready? Football fan or not, it’s always a blast to gather with friends and enjoy unbeatable food!
If you’re playing host then you’re probably already forming a game plan to tackle the menu for the big day. Be this year’s MVP with these three mouth-watering dishes, all made with Jeff’s Garden non-GMO products:
Loaded Pepper Potato Skins
Prep Time: 10 min | Total Time: 60 min | Serves: 6
6 medium sized russet potatoes, washed and scrubbed clean
Preheat oven to 400°F.
Place potatoes on a sheet tray and drizzle with olive oil. Rub oil all over potatoes to thoroughly coat. Bake for about 40 minutes, turning over halfway through, and remove from oven when a knife is easily inserted into the potato.
Once the potatoes are cool enough to touch, cut in half lengthwise and scoop out most of the potato. If the skin is not as crispy as desired, place the skins, cut side down, back on the sheet tray and broil in the oven for a few minutes until crispy. Remove from oven and set aside.
Place the sliced pancetta on a foil-lined sheet tray and bake about 10 minutes or until desired crispiness. Remove from oven, place pancetta on a paper towel lined plate and set aside.
Next, season the inside of the potatoes with salt and pepper. Sprinkle the cheeses into the potato skins, add the peperoncini and roasted bell peppers. Place back into the oven until cheese is melted, about 5 minutes.
Sprinkle potatoes with green onion and crumble the crispy pancetta over the top.
In a small mixing bowl, stir the Greek yogurt with two tablespoons of peperoncini brine and drizzle over the loaded potatoes. Serve immediately.
Greek Nachos
Prep Time: 10 min | Total Time: 20 min | Serves: 2
Pre-heat oven to 475° F.
In an oven safe dish, add the chips on the bottom. Next, sprinkle on the cheeses.
Crush the oregano in-between your fingers before sprinkling evenly over the nachos. Layer on the red onion, olives, and peppers, and bake for about 5-7 minutes, or until the cheese is melted.
In a small mixing bowl, add some peperoncini brine to the Greek yogurt and mix well.
Remove nachos from the oven, top with Greek yogurt mixture and hummus and serve hot!
Serve with toasted baguette slices or crackers for dipping
Preheat oven to 400°F.
In a medium mixing bowl, add the ricotta, parsley and garlic and combine well. Season with salt and pepper. Gently mix in the tomatoes and olives, until just incorporated.
Spread the ricotta in a shallow medium baking dish in a 3/4-inch-thick layer. Bake about 12 minutes or until slightly browned along the edges and hot.
Remove from oven, let rest a few minutes and serve warm.
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
INGREDIENTS
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
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
INGREDIENTS
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
PREPARATION
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.
An uncomplicated holiday menu! Expecting company this holiday season? Whether you are expecting a houseful of relatives or a smaller intimate gathering, we know there is a lot to plan and to think about.
While we can’t help with everything, we CAN help uncomplicate holiday entertaining for you! From hand stuffing olives with feta, blue cheese or locally grown garlic to roasting red peppers, we have already have done much the work for you right here in Napa Valley.
Simply pick up your favorite Jeff’s Naturals products at your local food store (or order online), crack open a jar and get creative by pairing our olives and peppers with your favorite appetizers and dishes.
Here are some simple suggestions for a fabulous and easy holiday spread you can serve while relaxing and enjoying with friends and family.
A Festive Holiday Party Menu
Antipasto Platter
Crescent Rolls with Gruyère and Sun-dried Tomato & Basil
Baked Jalapeño Stuffed Olive Cheddar Puffs
Spinach and Feta Olive Turnovers
Spiked Hot Apple Cider
Jeff’s Greek Peperontini
Jeff’s Casteltini
Antipasto Platter
Sliced meat: Pick a variety of cured meats such as prosciutto, salami, and bresaola.
Cheese: Choose a variety of cheeses- a hard cheese, soft cheese, and stinky cheese will give your guests nice options. Try Manchego, Brie, and Blue Cheese, fresh Mozzarella or Burrata – the more cheeses the merrier!
Fresh Fruit: A variety of fresh fruit such as a bunch of grapes, slices of cantaloupe, halved fresh figs, and cherry tomatoes.Add sliced baguette and assorted crackers
PREPARATION
Pull cheeses from the refrigerator about one hour prior to guests arriving. Place all the antipasti items on a large platter. Set out serving utensils, toothpicks, and cheese knives for the guests to serve themselves. And of course, wine is a great accompaniment to any antipasti platter also!
Crescent Rolls with Gruyère and Sundried Tomato & Basil
Keep warm and toasty this holiday season with this delicious cider cocktails with a kick! The secret ingredient? Jeff’s Naturals Sliced Hot Cherry Peppers!
Spiked Hot Apple Cider
Prep Time: 3 min.Total Time: 25 min.Serves: 8-10
Simple Syrup:
1 cup sugar
1 cup water
¼ cup Jeff’s Naturals Deli-Sliced Hot Cherry Peppers, plus some to garnish
Spiked Cider:
8 cups Apple Cider
1 orange, cut into slices
3 whole cloves
2 cups spiced rum
Cinnamon sticks to garnish each drink
In a small saucepan over medium-high heat, combine 1 cup of the water with the sugar in a small saucepan. Bring to a boil. Add the hot cherry peppers, lower the heat and simmer for 10 minutes. Remove from heat and set aside.
In a large pot, combine apple cider, orange slices, and whole cloves. Bring to a boil over high; reduce to a simmer and cook 5 minutes. Remove from heat and strain orange slices and cloves out. Stir rum into cider. Add Hot Cherry Pepper simple syrup until desired heat level and sweetness is achieved. Serve warm with a cinnamon stick to garnish each drink and a slice of hot cherry pepper.
There is nothing like the distinctive flavor of capers to liven up your favorite Mediterranean dishes. “Capers are commonly used in Mediterranean cuisine and they pair beautifully with things like salad, fish and pasta,” says foodie Daniel Delaney in his video series, What’s This Food?!.
It’s no wonder capers are a favorite among foodies! Not only does their piquant, slightly tangy flavor makes them an excellent addition to Mediterranean dishes like authentic scaloppini and picatta recipes, they are naturally low in carbs, contain no fat and are versatile enough to go with just about any meal any time of the day- breakfast, lunch or dinner.
One of our favorite secrets to amazing Mediterranean dishes is Caper Butter. This video clip dishes out some fun facts about capers along with a knock out Caper Butter recipe (grab a pen and paper, you’ll want to remember this).
FACT: Capers are the unripened flower buds of a perennial bush native to the Mediterranean. Caper bushes can be spotted growing wild in rocky crags and on coastal cliffs. Capers are picked by hand each morning as soon as they reach the desired size, then dried in the hot Mediterranean sun. While they are sometimes found packed in sea salt, most capers are pickled in a brine of vinegar or wine. Pickled capers can be used straight from the jar.
FACT: Capers range in size from that of a small peppercorn, such as the prized non-pareil variety from Southern France, to the size of a small pea.
FACT: In her book, From Julia Child’s Kitchen, Child suggests replacing half of the brine in a jar of capers with vermouth to improve their flavor.
Add Jeff’s Naturals Imported Non-Pareil Capers to sautéed onions and garlic. Dice tomatoes, Kalamata Olives, and anchovy filets. Mix together with basil and crushed red pepper flakes for an alluring Puttanesca pasta sauce.
Add a couple spoonfuls of Jeff’s Naturals Imported Non-Pareil Capers to a Salade Niçoise with seared tuna, anchovies, hard-boiled egg, sliced potatoes, green beans, and olives in a Dijon vinaigrette.
What would you do with a bountiful supply of Hot Cherry Peppers, Blue Cheese Stuffed Olives, Imported Non-Pureil Capers, Tamed Jalapeño Peppers, Sun-Ripened Dried Tomatoes, Garlic Stuffed Olives, Kalamata Olives, Roasted Bell Pepper Strips, Sun-Ripened Dried Tomatoes, Castelvetrano Olives, Golden Greek Peperoncini, Jalapeño Stuffed Olives, Roasted Bell Peppers and Carmelized Onions and our Spicy Italian Olive Antipasto?
Just think of all of the recipes you could make, salads, wine & cheese pairings, martinis, antipasto platters, hors d’oeuvres and other decadent snacks made with natural ingredients that are carefully monitored from farm to your table!
Enter A Year of Jeff’s Naturals Giveaway for a chance to win a package full of Jeff’s Naturals products every month for ONE FULL YEAR! Keep them all for yourself, or share with friends and family! Either way, you will love a year of all-natural gourmet goodness.
This promotion is open to Facebook users who “Like” the Jeff’s Naturals Facebook page. Must be 18 or older and a legal resident of the U.S. Void where prohibited.
Don’t have a Facebook profile? No problem! You can enter directly from this post below!
You have until December 30th to enter, and collect bonus entries by inviting your friends (follow instructions once you enter). The winner will be announced in early January 2016.
Did you know that October is National Pasta Month? Since Jeff’s Naturals Mediterranean products and pasta go together like spaghetti and meatballs, we thought it would be fun to honor this beloved traditional Italian cuisine by sharing some fun facts about pasta along with some of our favorite recipes.
The first industrial pasta factory in America was built in Brooklyn in 1848 by a Frenchman, who spread his spaghetti strands on the roof to dry in the sunshine.
Pasta can be traced as far back as the fourth century B.C., where an Etruscan tomb showed a group of natives making what appears to be pasta.
There are more than 600 pasta shapes produced worldwide.
To cook one billion pounds of pasta, you would need 2,021,452,000 gallons of water – enough to fill nearly 75,000 Olympic-size swimming pools.
It was not until the 1700’s until tomato sauce was included with spaghetti in Italian kitchens.
The Chinese were making a noodle-like food as early as 3000 B.C. Legend has it that Marco Polo introduced pasta to Italy following his exploration of the Far East in the late 13th century.
The most popular pasta shapes in the U.S. are Spaghetti, thin spaghetti, Elbows, Rotelle, Penne, Lasagna
Thomas Jefferson is credited with bringing the first “macaroni” machine to America in 1789 when he returned home after serving as ambassador to France.
The average person in Italy eats more than 51 pounds of pasta every year. The average person in North America eats about 15-1/2 pounds of pasta per year.
Preparation
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!
A refreshing dish made with Jeff’s Naturals™ Pitted Greek Kalamata Olives, Jeff’s Naturals™ Imported Non-Pareil Capers, tuna and rotini (corkscrew pasta). Click Here for the Recipe
October is Non‐GMO Month, a month long celebration of the public’s right to choose food and products that do not contain genetically modified organisms (GMOs).
Thousands of natural food stores and brands participate in this annual event organized by the Non-GMO Project, North America’s only third-party verification and labeling organization for non-GMO food and products.
In recent years, GMOs have become a hot button topic among scientists and consumer advocates. We at Jeff’s Naturals believe consumers have a right to understand what’s in their food so they can make informed decisions on what to feed to themselves and their families. That is why it is important to us that most of our products are Non-GMO Project Verified. Look for this label next time you shop:
Here are some commonly asked questions about GMOs:
Source Non-GMO Project
What are GMOs?
GMOs are plants or animals that have been genetically engineered with DNA from bacteria, viruses, and other animals and plants for consumption. The Non-GMO Project defines them as
“organisms that have been created through the gene-splicing techniques of biotechnology (also called genetic engineering, or GE). This relatively new science allows DNA from one species to be injected into another species in a laboratory, creating combinations of plant, animal, bacteria, and viral genes that do not occur in nature or through traditional crossbreeding methods”.
Are they safe?
Most developed nations do not consider GMOs to be safe. In more than 60 countries around the world, including Australia, Japan, and all of the countries in the European Union, there are significant restrictions or outright bans on the production and sale of GMOs. In the U.S., the government has approved GMOs based on studies conducted by the same corporations that created them and profit from their sale.
What is the Non-GMO Project?
The Non-GMO Project is a non-profit organization committed to preserving and building sources of non-GMO products, educating consumers, and providing verified non-GMO choices. Buying products that are verified through this program is the best way to support the sustained availability of non-GMO choices in North America.
How difficult is it to be Non-GMO Project Verified?
We undergo a series of rigorous tests and audits to ensure that we adhere to the Non-GMO Project’s strict Standard for GMO avoidance.
What are the impacts of GMOs on the environment?
Over 80% of all GMOs grown worldwide are engineered for herbicide tolerance. As a result, use of toxic herbicides like Roundup has increased 15 times since GMOs were introduced. GMO crops are also responsible for the emergence of “super weeds” and “super bugs:’ which can only be killed with ever more toxic poisons like 2,4-D (a major ingredient in Agent Orange).
How do GMOs affect farmers?
Because GMOs are novel life forms, biotechnology companies have been able to obtain patents with which to restrict their use. As a result, the companies that make GMOs now have the power to sue farmers whose fields are contaminated with GMOs, even when it is the result of inevitable drift from neighboring fields. GMOs therefore pose a serious threat to farmer sovereignty and to the national food security of any country where they are grown, including the United States.
We are mindful of the risk involved with consuming GMOs and the need for more choices, so with exception of our cheese stuffed olives, all Jeff’s Naturals products are Non-GMO certified by the Non-GMO project. Throughout October, shoppers will be able to find Non-GMO Project Verified choices featured at more than 2,000 Non-GMO Month registered retail stores.
We believe there is no such thing as too many T Shirts. That’s why we want to show our appreciation to our fantastic and loyal social media followers by giving them the shirts off our backs.
Beginning Tuesday, September 22nd– we are giving away one of our super cute “Do You Love Olives” T-Shirts along with Jeff’s Naturals coupons to one of our newsletter subscribers and one of our Facebook followers.
Here’s how to enter:
1. If you are already a subscriber to the Jeff’s Naturals monthly newsletter, then you’re all good. Just keep doing what you’re doing. If you are not a subscriber, you are missing out on exclusive recipes made with Jeff’s Naturals products, pairing ideas along with natural foods store news and sales. So join already! We promise we’ll never spam you or share your information with anyone else.
2. Follow the Jeff’s Naturals Facebook page and check our page every Tuesday morning in September and October for our #TShirtTuesday post. Leave a comment on our post and just like that, you are entered.
We’ll automatically pick a winner from our list of subscribers every week and email the winner. Remember, Jeff’s Naturals Monthly Newsletter Subscribers get 2x the entries!
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.
INGREDIENTS Crêpe Batter:
1 c. flour
2 eggs
6 Tbsp. melted butter (plus more for coating pan)
1 ½ c. whole milk
Filling:
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
Directions:
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.
INGREDIENTS
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
PREPARATION
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.
INGREDIENTS
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
PREPARATION
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.
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.
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).
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.
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!
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
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.
Grilled Pizza with Bacon, Blue Cheese and Caramelized Onion
Grilled Pizza with Bacon, Blue Cheese and Caramelized Onion
Want to know a the trick to serving elegant party food with a minimal amount of time and effort? Set out an antipasto platter and watch it disappear.
Antipasto is typically a combination platter made up of olives, vegetables, peppers, cheese, meats, breads, crackers, etc. It’s commonly referred to as mezze, tapas or antipasti. Whatever you call it, antipasto platters are perfect for a romantic alfresco dinner, backyard barbeque, Friday night cocktails, a terrific tailgate party or even a fun weeknight dinner with a European flair.
“When it’s done right, an antipasto plate will bring a relaxed spirit and friendly, casual conversation to your meal,” it says in this Whole Foods antipasto guide. “No matter the occasion, serving antipasto is the perfect way to slow things down and savor great food at a dinner, picnic, cocktail party—you name it.”
The key to a great antipasto platter is to serve small bites of tasty food. Choose colorful ingredients that compliment each other and serve on a large, attractive platter. If the occasion is right, enjoy with wine.
To help take the guesswork out of what to include on your antipasto platter, follow our “antipasto platter matrix” :
Step One. Begin with bread and/or crackers
Choose 1-2 from the following
Water Crackers
Sliced Baguette
Crisp Flatbread
Pita Bread cut into triangles
Focaccia Bread
Toasted Garlic Rounds
Step Two. Arrange bread/crackers around the edge of the platter and add in your meats and/or cheeses.
There is something irresistible about Greek olives that makes them a favorite among foodies. What makes them so unique? Is it the salty, briny flavor? The meaty texture? The distinctive shape or the rich colors? Whatever it may be, olives are a staple in Mediterranean households and the highlight of many healthy dishes.
Shake things up on pizza night with some unexpected ingredients like Roasted Bell Peppers, an assortment of sliced olives, pesto, goat cheese and a sprinkling of minced fresh herbs. Kalamata Olives & Blue Cheese Stuffed Olives can also add more flavor and punch to an old fashioned pepperoni pizza.
Tacos
Spice up your Taco Night by adding sliced Jalapeño Stuffed Olives to your filling. Don’t stop there! Our Garlic Stuffed Olives & Jalapeño Stuffed Olives go great with burritos, quesadillas and even nachos! You can also make an outstanding guacamole by adding chopped Jalapeño Stuffed Olives to mashed avocado along with a diced tomato and a squeeze of lime. Ole!
Beef, Chicken & Fish
Roughly chop your favorite Jeff’s Naturals olives and/or our Spicy Italian Olive Antipasto and scatter over grilled steak, chicken or vegetables and drizzle with a bit of its marinade.
Olives go great with just about any variety of fish. For any easy sauce, sauté diced onions and minced garlic in olive oil, toss in a handful of sliced or pitted Kalamata Olives and a cup or two of diced tomatoes. Simmer and serve over fish with a garnish of minced fresh herbs.
Mix together pitted Castelvetrano Olives with mixed baby greens, orange sections, shaved fennel and a light lemon vinaigrette for a beautiful and refreshing side salad.
Toss Jeff’s Naturals™ 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 side salad.
Our Organic Pitted Whole Kalamata Olives combined with feta cheese, lettuce, tomatoes, olive oil and red wine vinegar make for a very easy and refreshing Greek salad.
Snacks
Olives are meant for snacking. In fact, in Mediterranean countries like Greece and Italy, olives are one of the most popular snack foods (much healthier than chips)! On your next snack break, why not try our Garlic Stuffed Olives with hummus and warm pita bread? Better yet, top the warm pita and hummus with Spicy Italian Olive Antipasto and feta cheese.
Mama mia! Olives add wonderful flavor and depth to most pasta dishes. For example, you can stir sliced Garlic Stuffed Olives into your favorite pasta sauce. Form meatballs around our Garlic Stuffed Olives for a delicious and surprising treat in your spaghetti sauce.
You could also toss sliced Kalamata Olives with hot pasta and a dash of olive oil and top with freshly grated Parmesan cheese for a quick and delicious meal! For a colorful and satisfying pasta salad, add sliced olives to cooked pasta and toss with Roasted Red Bell Peppers, marinated Artichoke Hearts and red wine vinaigrette.
Sandwiches & Burgers
Sliced stuffed olives can transform ordinary burgers and sandwiches into an extraordinary meal when used as a topping. Upgrade your grilled cheese sandwich or Panini with sliced stuffed olives for a gourmet treat! For a yummy surprise, mix diced stuffed olives into burger patties, grill and top with melted cheese.
Omelets
Olives for breakfast? Indeed! Give your breakfast a Mediterranean flavor by adding chopped Spicy Italian Olive Antipasto to your morning omelet. You can also make an irresistible omelet by adding Kalamata Olives, Sun-Ripened Dried Tomatoes, fresh herbs and a dollop of tangy goat cheese or crumbled feta.
Here are some additional recipes featuring Jeff’s Naturals Olives. Enjoy!
However, you may want to pick up a 2nd or even 3rd jar just in case. Our Tamed™ Jalapeños are free of sulfites, sourced in California and packed within 24-hours of harvest so you get the freshest product available. Consumers can relax knowing our jalapeños are also Certified Kosher, Gluten Free, Non-GMO Project Verified and Certified Vegan.
The best part? Enjoying the delicious tangy jalapeño flavor with less heat! These crowd-pleasing summer cocktail recipes come together quickly and are perfect to serve at parties and cookouts all summer long.
Jalapeño Cucumber Craze
Mix together ½ c. fresh lime juice, 1 thinly sliced lime, 1 c. tequila, ½ thinly sliced cucumber, ¼ c. Jeff’s Naturals Sliced Tamed Jalapeños, 12 fresh mint leaves (optional) & 1 can lemon-lime soda. Chill in refrigerator.
Serve over ice in a salt-rimmed glass. If desired, add a little brine from the Jalapeño peppers jar for a spicy kick.
Jalapeño Lime Margarita
Combine 4-6 cups of Ice, 1 (12 oz.) can frozen limeade concentrate, 1 cup tequila and ¼ cup of triple sec into a blender and blend until smooth. Add a splash of Jeff’s Naturals Sliced Tamed Jalapeños brine to taste and blend again. Pour into a glass rimmed with salt and garnish with a lime wedge and jalapeño ring.
Spiked Jalapeño Lemonade
Simple syrup:
In a small saucepan over medium-high heat. combine 1 cup of water with 1 cup sugar in a small saucepan. Bring to a boil. Add ¼ cup Jeff’s Naturals Sliced Tamed Jalapeños (drained), lower the heat and simmer for 10 minutes. Remove from heat and let cool.
Lemonade:
In a pitcher, mix 1 cup fresh squeezed lemon juice (approximately 5 lemons) with 2 cups of water. Add ¾ cup of the simple syrup and stir well.
Serve over ice with a jalapeno garnish. If using vodka, pour 1 ½ ounce into each glass and top with lemonade.
Watermelon Jalapeño Margarita
In a blender, puree 5 cups of seedless watermelon cubes and strain juice through a fine wire mesh sieve. Discard any pulp and seed remnants. In a large pitcher, stir together watermelon juice, 1 cup silver tequila, ½ cup of Cointreau (you could also use triple sec), and ¼-½ cup of fresh lime juice. Add a splash of Sliced Tamed™ Jalapeño brine to taste and stir to combine. Keep cold until ready to use. In a shallow dish, combine 3 tbsp. of kosher salt and 1 tsp. of chili powder.
To prepare the margaritas, rim each glass with the chili powder mixture by wetting the rim of the glass with Cointreau and dipping in the chili and salt. Pour the watermelon margarita over ice and serve with a garnish of watermelon cubes and jalapeño slices.
Jalapeño Mangorita
Fill a rock glass ¾ full with ice. Add 1 ½ oz. tequila and fill with Lakewood Mango Blend Juice leaving just enough room for the juice of ½ lime, and a splash ofJeff’s Naturals Sliced Tamed Jalapeños brine. Stir to combine and serve with a lime wedge and slice of jalapeno.
Now that summer is in full gear, it’s time to light up the grill and get cooking! Since just about everyone loves a good old-fashioned summer BBQ, we wanted to share some of our favorite All-American Cookout Classics with a Mediterranean twist. These crowd-pleasing appetizers, sides, and main dishes may even top the Fourth of July fireworks!
PREPARATION
Divide and firmly shape the meat into 2 patties. Place cheese and jalapenos into the center of one patty, leaving the outer edge free. Top with the second patty and pinch the edges together. Season with salt and pepper.
Preheat grill. On medium-high heat, cook each side of the burger for 6 minutes or until internal temp reaches 160°F. Remove from grill and set aside.
On a toasted bun, add lettuce, onion, burger, guacamole, tomato, bacon and more Mezzetta Peppers.
#2 Baja Fruit Salad
Prep Time: 10 min.
Total Time: 45 min.
Serves: 2-4
INGREDIENTS
2 cans (20 oz.) juiced packed pineapple chunks, drained
1 can (15 oz.) mandarin oranges, drained
1/2 cup Jeff’s Garden Roasted Bell Pepper Strips, chopped
1/2 cup chopped jicama
1 t. brown sugar
1 t. fresh lime juice
1 t. chopped fresh cilantro
2 T. shredded coconuts
PREPARATION
Combine all ingredients except coconut in a large bowl and toss well to mix. Top with coconut just before serving. Makes about 4 servings.
#3 Mexican Hot Dogs With Grilled Corn Salsa
Photo Courtesy of Heart Beet Kitchen
A delicious spicy twist on Hot Dogs made with Jeff’s Naturals diced Jalapenos. Click here for full recipe.
#4 Peperoncini Potato Salad
Prep Time: 5 min.
Total Time: 25 min.
Serves: 4
INGREDIENTS
2 pounds medium red skin potatoes, rinsed
1 cup Jeff’s Garden Deli-Sliced Peperoncini, drained, with brine reserved
3 tablespoons Jeff’s Garden Non-Pareil Capers, drained
½ fresh lemon, zested
2 tablespoons parsley, chopped
½ cup extra virgin olive oil
Salt and freshly ground pepper
PREPARATION
Place washed potatoes into a pot with cold water, season with salt so it tastes “salty like the sea” and bring water to a boil on high heat. Cook potatoes until they are easily pierced with the tip of a knife, about 15 minutes.
Drain and rinse under cool water. Cut potatoes into bite size pieces and place into a medium sized mixing bowl. Add the peperoncini, capers, zest and parsley. Drizzle on the olive oil and gently toss to combine. Add a tablespoon or two of the peperoncini brine for some added “zing”. Season with salt and pepper to taste and serve.
PREPARATION
Heat a large skillet on medium-high heat. Season each side of the burger patties with salt and pepper. When skillet is hot, cook each side of the burger for 4-5 minutes or to your desired doneness. Top with feta cheese during the last few minutes of cooking time.
To assemble the burgers, place the burger on the bottom half of the toasted bun, next add olives and sundried tomatoes. Top with spinach and red onion and serve hot.
Chef’s note: for a Greek burger spread, try mixing the feta cheese into some Greek yogurt, add some fresh mint and smear onto the burger buns.
#7 Mediterranean Bean Salad
Prep Time: 10 min.
Total Time: 1 hr. 10 min
Serves: 8-10
PREPARATION
Stir together all ingredients except basil. Cover and let marinate, refrigerated, for a least 1 hour. Stir in basil just before serving.
#8 Watermelon, Olive, Jalapeño and Feta Salad
Prep Time: 20 min
Total Time: 20 min
Serves: 4
INGREDIENTS:
1 Tbsp. Jeff’s Garden Pitted Kalamata Olives, drained and diced
1 Tbsp. Jeff’s Garden Sliced Tamed Jalapeño Peppers, drained and diced
2 c. seedless watermelon, rind removed, cut into 1”cubes
1/2 c. feta cheese, crumbled
1/4 c. red onion, finely diced
1 Tbsp. mint leaves, finely chopped
1 Tbsp. green onion, finely chopped
1 Tbsp. extra virgin olive oil
Salt and pepper to taste
PREPARATION:
In a large mixing bowl add all ingredients and gently mix. Season with salt and pepper to taste. Chill for 5 to 10 minutes before serving. Served chilled.
