All posts by Jeff's Naturals

Roasted Red Bell Peppers

8 Things You Probably Didn’t Know About Red Bell Peppers

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Roasted Red Bell Peppers

November is National “Capsicum annum” month, or as most of us call it, National Pepper Month! With their sweet, robust flavor and bright colors, roasted bell peppers are common ingredients in Mediterranean dishes, pizzas, salads, sauces and appetizers.

Over the years we have worked with local family farms in Northern California to bring our consumers the freshest bell pepper products available. Our locally grown peppers are roasted and packed in water with sea salt for a light smoky flavor within twenty-four hours of harvest.

Roasted Red Bell Peppers

Here are some fun facts* about red bell peppers you may not have known!

  1. Red bell peppers are simply green bell peppers that have been left on the vine to continue to ripen.
  2. Peppers are actually fruits because they are produced from a flowering plant and contain seeds-most people think of them as vegetables.
  3. Red bell peppers are sweeter than green ones because bell peppers sweeten as they ripen.
  4. Red bell peppers have more than twice the vitamin C of a green pepper.
  5. Bell peppers are a good source of Vitamin A.
  6. The scientific name for bell peppers is Capsicum annum.
  7. Peppers were named by Spanish explorers searching for peppercorn plants to produce black pepper.
  8. Capsicums are what peppers are called in Australia.

Next time you pick up a jar of Jeff’s Naturals Roasted Bell Pepper Strips, try

Making a delicious Greek omelet with diced Jeff’s Naturals Roasted Bell Pepper Strips, sliced Kalamata Olives and feta cheese.

-OR-

Layering Jeff’s Naturals Roasted Bell Pepper Strips, Grilled Artichoke Hearts, fresh mozzarella, and arugula on rustic Italian bread for an amazing panini.

-OR-

Puree Jeff’s Naturals Roasted Bell Pepper Strips with fresh basil, garlic, Parmesan cheese, olive oil and pine nuts for a smoky-sweet roasted red pepper pesto.

You can also try adding drained jar of Jeff’s Naturals Roasted Bell Peppers & Caramelized Onions to fajita-style beef or chicken and serve with flour tortillas, spicy salsa and fresh guacamole.

The possibilities are endless!

*Source: http://fns.dpi.wi.gov/sites/default/files/imce/fns/pdf/ffvp_fs_bp.pdf

photo credit: smohundro via photopin cc

Pinnning for Pizza & Paninis

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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!

 

Celebrate Non-GMO Month 2014

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Celebrate Non GMO MonthThis October, thousands of natural food stores across the U.S. and Canada are taking part in Non‐GMO Month, celebrating the public’s right to choose food and products that do not contain genetically modified organisms (GMOs).

Organized by the Non-GMO Project, this month-long event provides a platform for citizens and organizations to stand up for the right to know what’s in their food and to choose non-GMO.

GMOs are defined by the Non-GMO project 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”.

These experimental combinations of genes cross the natural species barrier and have not been proven safe. Studies increasingly show a connection between GMOs and an array of health risks and environmental concerns. While GMOs are labeled or banned in most developed countries, in the U.S. and Canada they are unlabeled and are found in nearly 80% of processed food.

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.

Visit the Non-GMO Month website to search the events calendar, find retailers, and enter a Non-GMO Month Daily Giveaway contest!

All Jeff's Naturals products are certified Non-GMO
Most Jeff’s Naturals products are certified Non-GMO

Please visit www.nongmoproject.org for more info.

Article Source: Non-GMO Project

 

October is Co-op month….Let’s Celebrate “The Co‐op Connection”!

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Since 1930, co-ops across the United States have convened every October to celebrate the cooperative movement’s history and economic impact on communities nationwide. The annual event continues to provide a key opportunity to reflect on the cooperative legacy.This month millions of co-­op members across the U.S. will observe Co-­op Month with festivals, contests and open houses. This year’s theme—”The Co-­‐op Connection” celebrates the ways co‐ops connect with each other, their communities and their world.

What are Co-ops?
Cooperatives, a.k.a. Co-ops, are businesses that are owned and governed by their members—the same people who use the co-­op’s goods or services. Profits are distributed to members (not stakeholders) and reinvested in the co­‐op or the community, often meeting needs that might otherwise go unmet. Co‐ops range in size from small storefronts to large Fortune 500 companies.

Why Go with a Co‐op?
Co‐ops mean business. They provide a viable alternative to the traditional business model for more than 130 million members across the U.S. Co-­ops also mean connections. They strengthen ties with members through education and networking opportunities. They connect with other cooperatives by practicing Cooperative Principle #6, or “cooperation among cooperatives.”

How do Co-ops connect?
Co-­ops connect with policymakers through advocacy, and with young people through engagement. Through sustainable development, co-­ops connect with their communities and help build a better future. Watch this clip from CNN’s “Issue #1” featuring a NCBA CLUSA spokesperson talking the ability of food cooperatives in providing an economical food distribution alternative:

Worldwide, co­‐ops are recognized as a force for positive economic and social change. We are proud to work with numerous cooperatives across the United States such as these National Cooperative Grocers Association (NCGA)* affiliated co-ops listed below. We encourage you to check them out if you are in the following locations:

Lakewinds Natural Foods in Chanhassen, Minnetonka and Richfield, MN
The Merc in Lawrence, KS
Outpost Natural Foods Co-op Milwaukee, Mequon and Wauwatosa, WI
Brattleboro Food Co-op in Brattleboro, VT
Mississippi Market in St. Paul, MN
Willy Street Co-op in Madison and Middleton, WI
City Market/Onion River Co-op in Burlington, VT
GreenStar Cooperative Market in Ithaca, NY
Mariposa Food Co-op in Philadelphia, PA
New Leaf Market Co-op in Tallahassee, FL
Ashland Food Co-op in Ashland OR
Rainbow Grocery in San Francisco CA

*About the National Cooperative Grocers Association (NCGA)
NCGA is a business services cooperative for retail food co-ops located throughout the United States. The organization represents 143 food co-ops operating over 190 stores in 38 states with combined annual sales of over $1.6 billion and over 1.3 million consumer-owners. NCGA helps unify natural food co-ops in order to optimize operational and marketing resources, strengthen purchasing power, and ultimately offer more value to natural food co-op owners and shoppers everywhere.

About The National Cooperative Business Association
The National Cooperative Business Association (NCBA) is the oldest and largest national membership association dedicated to ensuring that cooperative businesses have the same opportunities as other businesses operating the United States and that consumers have access to cooperatives in the marketplace. NCBA’s mission is to protect, advance and defend domestic cooperative business.  For more information on cooperatives, visit www.ncba.coop.

Article Source: www.ncba.coop

12 Ways to Enjoy Jeff’s Naturals Roasted Bell Peppers & Caramelized Onions

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Roasted Bell Peppers & Caramelized Onions

When it comes to gourmet toppings, warm Roasted Bell Peppers & Caramelized Onions are one of our all time favorites! Nothing perks up a dish quite like the sweet smokey flavor of this dynamic duo, and now you don’t have to roast, slice and caramelize because it’s already done for you!

Jeff  (of Jeff’s Naturals) says he enjoys cooking with Roasted Bell Peppers & Caramelized Onions and recommends rinsing the peppers and onions in cool water, then lightly sautéing them and enjoying them on top of sandwiches, burgers, steak, etc.

pic_sausage-smothered-in-peppers-peperoncini-and-onions pic_Italian-Farro-Minestrone

We recently asked our Facebook fans for their suggestions, and here is what a couple of them had to say:

I have always been an onion lover!!! For me, I would butter and lightly brown a Ciabatta roll on the grill, then add lettuce, a grilled hamburger patty, a slice of cheese, some Jeff’s Naturals Roasted Bell Peppers & Caramelized Onions, and top it off with a dollop of barbecue sauce!!! Now that’s the good life!! –Sue Harp

I would warm them in a saucepan, make some veggie meatballs and brown them in a fry pan. Use a slotted spoon & add the peppers and onions to the meatballs. Take a grinder or a Kaiser roll, fill the roll with the mixture. Top with a bit of provolone cheese, and pop in a 350 degree oven for 10 minutes (or until cheese melts. For non-vegetarians, you can use ‘real’ meatballs). -Karen Goodwin Delaney

These are some great suggestions!  Here are 9 more delicious ways to enjoy Jeff’s Naturals Roasted Bell Peppers & Caramelized Onions:

  1. Serve warm Roasted Bell Peppers & Caramelized Onions on top of a heaping bowl of hot and creamy polenta.
  2. Top a plain cheese pizza with Roasted Bell Peppers & Caramelized Onions, goat cheese and julienned fresh basil and bake at 400° for 10 minutes (or until cheese is nice and bubbly).
  3. Toss warm Roasted Bell Peppers & Caramelized Onions with cooked pasta, marinated Artichoke Hearts, sliced Kalamata Olives and red wine vinaigrette for a colorful and satisfying pasta salad.
  4. Add a drained jar of Roasted Bell Peppers & Caramelized Onions to fajita-style beef or chicken and serve with flour tortillas, spicy salsa and fresh guacamole.
  5. Make a delicious Greek omelet with diced Roasted Bell Peppers & Caramelized Onions, sliced Kalamata Olives and feta cheese.
  6. For a special soup, add a drained jar of Roasted Bell Peppers & Caramelized Onions and garlic along with broth and a diced potato. Simmer until potato is soft, puree until smooth, add heavy cream and season to taste.
  7. Use Roasted Bell Peppers & Caramelized Onions as a gourmet topping for hot dogs.
  8. Combine Roasted Bell Peppers & Caramelized Onions with farro, kale & cannellini beans make for a rustic minestrone to warm your soul. Click here for our recipe.
  9. Turn spicy Italian Sausage into a meal by topping it with Roasted Bell Peppers & Caramelized Onions. Click here for our recipe.

Our peppers and onions are locally grown in California, roasted, sautéed and packed within 24-hours of harvest.  Jeff’s Naturals Roasted Bell Peppers & Caramelized Onions can be found in natural food stores across the country and are Certified Kosher, Gluten Free, Non-GMO Project Verified, and Certified Vegan. You can also find them online at VitaCost.com.  Enjoy!

Fajita photo credit: jeffreyw via photopin cc

When it Comes to Flavor and Fun, a Little Peperoncini Goes a Long Way

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“Ugh…Pasta for dinner again?”

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!

Pizza

How about creating a plentiful antipasto platter with our Whole Golden Greek Peperoncini, Kalamata Olives, marinated Artichoke Hearts, Roasted Bell Pepper Strips and assorted meats and cheeses? Or add some peperoncini & feta to your mac ‘n cheese for a spicy kick to the traditional recipe!

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!).

Mediterranean Pasta Salad

Mediterranian Salad

1- 16 oz. package of dried rotelle pasta
8 oz. Jeff’s Naturals sliced Golden Greek Peperoncini, drained & chopped
8 oz. Jeff’s Naturals Organic Sliced Greek Kalamata Olives, drained
8 oz. Jeff’s Naturals Sun-Ripened Dried Tomatoes, not drained
8 oz. Jeff’s Naturals Roasted Bell Pepper Strips, chopped
2 Jars (4 oz) marinated Artichoke Hearts, drained, coarsely chopped
2 Tbsp. red wine vinegar
2 Tbsp. Extra Virgin Olive Oil
1/4 tsp. salt
1/2 tsp. black pepper
2 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. fresh cracked black pepper

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!

Jeff’s Kickin’ Turkey Meatball Sandwich

Meatball Sandwich

2 c. prepared turkey meatballs
1 jar gourmet pasta sauce, (We like Tomato Basil- YUM!)
1 medium red onion
4 soft sandwich rolls
1 c. Jeff’s Naturals sliced Golden Greek Peperoncini
4 oz. provolone cheese, sliced

Preparation
Preheat oven to 400°F.

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.

Best Ever Greek Salad

Greek Salad

1 c. Extra Virgin Olive Oil
1/2 c. white wine vinegar
2 Tbsp. dried oregano
2 c. feta cheese, diced
8 oz. Jeff’s Naturals sliced Golden Greek Peperoncini, drained & chopped
2 jars (15 oz.) Jeff’s Naturals Roasted Bell Pepper Strips, drained & sliced
3 green bell peppers, seeds and membranes removed, sliced
3 large cucumbers, preferably seedless, peeled and sliced
1 jar (16 oz.) jar Jeff’s Naturals Organic Sliced Greek Kalamata Olives, drained and roughly chopped
2 large red onions, peeled and thinly sliced
1-1/2 pints cherry tomatoes, halved
Freshly ground black pepper to taste

Preparation
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.

photo credit: mhaithaca via photopin cc

Simplify Back to School Menu Planning With Easy Wraps & Paninis

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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

Ingredients:
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

Preparation:
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.

Preparation:
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

Ingredients:
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

Preparation:
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

Ingredients:
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

Preparation:
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

Ingredients:
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

Preparation:
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

Big News About Jeff’s Naturals Feta and Blue Cheese Stuffed Olives…..

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Cheese Stuffed OlivesNo more canola oil!

We, at Jeff’s Naturals, are passionate about good health and offering consumers products with ingredients that are free of preservatives, stablilizers, artificial colors, flavors, sulfites and GMOs.

In addition, we are always striving for excellence and believe one of the best ways to get better is to listen to our consumers.

Our Cheese Stuffed Olives, packed right here in the Napa Valley, are one of our most popular items in natural food stores.  However, many of you have contacted us via email and social media to let us know that you prefer not to include canola oil in your diet, even if it is non GMO.  This prompted us to make a change.

While it’s necessary to use oil when packing cheese stuffed olives (otherwise the cheese begins to degrade), we have opted to use expeller pressed sunflower oil, a lighter alternative to canola oil. We think you’ll agree that this makes our Blue Cheese Stuffed Olives and Feta Cheese Stuffed Olives  even more appealing!

Price Reduction!

We would also like to share that we have been able to reduce the price on these two olives—you should soon see these two cheese stuffed olives being line priced with our other delicious Jeff’s Naturals olives!

This means you can stock up on all of your favorite Jeff’s Naturals olives, at the same price! Whether you try them in a Caesar salad, sprinkled over a pizza, in a martini, an antipasto platter or tossed into your favorite pasta dish, you can’t go wrong!

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Here are a few ideas to enjoy our new and (if we do say so) improved cheese stuffed olives:

  • Make an olive tapenade by putting Jeff’s Naturals Feta Cheese Stuffed Olives into a food processor with some of the olive brine and olive oil.
  • Sauté Jeff’s Naturals Blue Cheese Stuffed Olives with ground meat, tomato sauce, raisins and herbs for a quick skillet picadillo. Serve over rice for a satisfying meal.
  • Add chopped Jeff’s Naturals Feta Cheese Stuffed Olives to some couscous, with diced tomato, minced onion and drizzle with some olive oil and olive juice and garnish with basil. You’ll have a 5 minute dish to take to your next picnic.

For more inspiration, visit our recipe page and search for recipes featuring our Blue Cheese Stuffed Olives and Feta Cheese Stuffed Olives!

Do you have any feedback about our ingredients?  Feel free to share it with us on Facebook or our contact page.

“The Garlic Capital of America” to Host Annual Garlic Festival This Weekend

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What could possibly draw an estimated 100,000+ people to Gilroy, CA every summer for the past 36 years? Garlic of course!

The Gilroy Garlic Festival, one of the largest food festivals in the country, is a 3-day celebration of Gilroy’s robust garlic crop filled with incredible garlicky food,  beverages, arts & crafts, live entertainment, cooking demonstrations, a children’s area and so much more. This year’s festival is happening this weekend, July 25-27, 2014 at Christmas Hill Park in Gilroy, about 30 miles south of San Jose off Highway 101.

We, at Jeff’s Naturals, are fans of this festival not only because it raises millions of dollars for various local charities, but because each of our delectable Garlic Stuffed olives are hand stuffed with plump and savory cloves of garlic that were grown in nearby…..you guessed it……Gilroy, California, the garlic capital of the U.S.

If you ever have a chance to go, we highly recommend it! Here are 10 Garlic Festival attractions you must see:

1: Gourmet Alley Food
2: Free Garlic Ice Cream
3: Flame-ups by Gourmet Alley Pyro Chefs
4: Cook-off Theater
5: Arts & Crafts
6: Children’s Area
7: Gourmet Alley Demonstration Stage
8: Wine Pavilion
9: Amphitheater
10: Mercantile

The “Pyro Chefs” in Gourmet Alley put on a spectacular flame-up show while preparing garlic-laced calamari and scampi in huge iron skillets. Photo Source: gilroygarlicfestival.com
Learn how garlic is harvested in the field by watching local experts compete in the garlic topping competition.
Learn how garlic is harvested in the field by watching local experts compete in the garlic topping competition. Photo Source: gilroygarlicfestival.com
Carla Hall of ABC-TV’s “The Chew” hosted the Garlic Showdown and charmed Cook-Off Theater attendees with a cooking demonstration.
Carla Hall of ABC-TV’s “The Chew” hosted the Garlic Showdown and charmed Cook-Off Theater attendees with a cooking demonstration. Photo Source: gilroygarlicfestival.com

So when you are enjoying one of our garlic stuffed olives, take a moment to appreciate the family farms in Gilroy where these plump and savory cloves of garlic came from. To learn more about this unique festival, it’s history and the wonderful work these volunteers do for their community, visit gilroygarlicfestival.com.

Photo credit: besighyawn via photopin cc

Six Positively Perfect Picnic Recipes

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Picnics and summer go together like bread and butter.  Summer was made for picnics…..or is it the other way around?  Either way, we clearly have a passion for picnics and want to help you plan yours!

We recently dished out some basic guidelines and a checklist for the perfect picnic.  We thought it would be a natural follow up to provide recipes for a some light and simple dishes ideal for al fresco dining.

Don’t forget to pack everything in lightweight, resealable containers and pack plenty of ice or ice packs for dishes that need to be kept cool.

1. Castelvetrano Spring Farro Salad

Castelvetrano Spring Farro Salad
Prep Time: 10 min Total Time: 25 min Serves: 4-6

Ingredients
1 c. farro
1 c. shelled edamame
1 c. peas, (we used frozen)
1 c. broccolini, blanched and chopped
¼ c. green onions, thin sliced
½ c. Jeff’s Naturals™ Whole Castelvetrano Olives, cut off pit with paring knife or use a cherry pitter to easily remove the olive pit.
3 Tbsp. extra virgin olive oil
1 lemon, zested and juiced
1 Tbsp. tarragon, fine chopped
2 Tbsp. parsley, fine chopped
Salt and pepper to taste

Directions:
Bring 6 cups of salted water to a boil.  Add farro and cook uncovered for 10-15 minutes or until tender to bite.  Farro has a natural bite and chewiness to it when it’s cooked through. Drain farro in a colander and set aside until slightly cooled.

In the meantime, in a large mixing bowl, add the edamame, peas, broccolini, green onions, olives, olive oil, lemon juice and zest.

Add farro to large mixing bowl and toss all ingredients together.  Add the herbs, season with salt and pepper to taste and serve!

Chefs Note:  Feel free to play with this recipe and use any vegetable or herb in season.  Asparagus, green beans, thyme or basil would all be wonderful. It will taste the best when the produce is the freshest!

2. Deep Dish Party Pizzas

combine_imagesPrep Time: 15min   Total Time: 40min  Serves: 6

Ingredients
1 store bought pizza dough
¼ c. Extra Virgin Olive Oil
½ c. Jeff’s Naturals Roasted Bell Pepper Strips, drained
½ c. Jeff’s Naturals Sliced Greek Kalamata Olives, drained
½ small onion, thinly sliced
½ c. sliced mushrooms
1 tsp. minced garlic
1 c. shredded mozzarella
1 c. Pizza Sauce

Directions:
Preheat oven to 425 degrees.

Prep a muffin tin by lightly oiling the inside of every other cup. Divide pizza dough into 6 pieces. Lightly dust kitchen counter with flour and roll out each piece of dough to about 6 inch rounds. Line every other muffin cup with the dough and press into the molds around the sides and bottom.

Drizzle olive oil to coat a sauté pan on medium high heat. When hot, onion, mushrooms, and garlic; sauté about 7 minutes or until vegetables are tender. Drain vegetables of any excess liquid.

To prevent mini deep dish pizzas from being soggy on the bottom, first sprinkle mozzarella cheese, then add Roasted Bell Pepper Strips, Kalamata Olives and sautéed vegetables. Next, spoon some pizza sauce inside the cup and top with a few more pieces or shredded mozzarella, if you choose.

Use a pastry brush and lightly oil the edges of the pizza crust. Place into the oven and cook about 15 minutes or until crust is golden brown. Remove from cups when cool enough to handle.

3. Pasta Nicoise

pic_Pasta-NicoisePrep Time: 15 min Total Time: 1 hr 15 min Serves: 4
Ingredients
1/4 lb. fresh green beans, sliced diagonally into 1-inch pieces, lightly steamed
1/4 c. Jeff’s Naturals™ Pitted Greek Kalamata Olives
1/2 c. red onion, chopped
1/2 c. flat leaf parsley, minced
1 Tbsp. Jeff’s Naturals™ Imported Non-Pareil Capers
16 cherry tomatoes, halved
1 garlic clove, minced
2 Tbsp. extra virgin olive oil
3 Tbsp. red wine vinegar
1 tsp. Dijon mustard
1 Tbsp. fresh oregano, minced
2- 6.5 oz. cans water-packed tuna, drained and flaked
1 lb. rotini (corkscrew pasta)

Directions:
Combine green beans, olives, onion, parsley, capers and tomatoes in a large bowl. Combine garlic, olive oil, vinegar, mustard and oregano in a small jar and shake well. Pour dressing over vegetables and toss well. Let marinate in refrigerator for 1 hour.

Cook rotini according to package directions. Rinse and drain well. Toss warm pasta with tuna and marinated vegetables. Serve immediately.

4. Spinach and Feta Olive Turnovers

Spinach and Feta Olive TurnoversPrep Time: 35 min   Total Time: 1 hour  Serves: 6

Ingredients
1 store-bought frozen puff pastry package, (14 oz) thawed
10 oz. chopped frozen spinach, thawed and drained to remove excess water
¾ c. ricotta
½ c. shredded mozzarella
½ c. crumbled feta
15 Jeff’s Naturals™ Feta Stuffed Olives, chopped
1 shallot, minced
3 Tbsp. parsley, fine chopped
2 tsp. crushed garlic
Pinch of nutmeg
Pinch of cayenne pepper
Fresh ground black pepper to taste
2-3 eggs, divided
Flour for dusting

Directions:
Preheat oven to 400° F.

While the puff pastry thaws, in a large mixing bowl combine the chopped spinach, cheeses, olives, shallot, parsley, spices and seasoning.  Add one beaten egg to mixture and stir to thoroughly combine.  Cover and set aside until needed for assembly.

On a floured surface, gently roll out the puff pastry to about a 12×16 inch piece.  With a cookie cutter and a ruler, cut puff pastry into 3-inch squares.

Place a tablespoon of the spinach mixture into the center of each square.  Beat the remaining egg with a splash of water for an egg wash.  With your finger, spread some egg wash along 2 sides of the pastry.  Fold pastry over and seal with your fingers.  Take a fork that has been dipped in flour and crimp the edges completely closed.

Place turnovers on a parchment lined or greased baking sheet.  Use remaining egg wash and brush the turnovers with a pastry brush.

Bake for 15-20 minutes or until golden brown.  Serve hot and enjoy!

Chefs Note: Try Napa Valley Bistro™ pasta sauce for a dipping sauce.

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

Roasted Red Pepper, Goat Cheese and Baby Arugula PaniniPrep Time: 5 min   Total Time: 10 min   Serves: 4

Ingredients
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

Directions:
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.

6. Farro Salad with Blue Cheese Stuffed Olives

Farro Salad with Blue Cheese Stuffed OlivesPrep Time: 5 min Total Time: 20 min Serves: 4-6

Ingredients
1 c. farro
1 shallot, minced
2 ½ Tbsp. balsamic vinegar
2 ½ Tbsp. extra virgin olive oil
2 Tbsp. chopped parsley
½. dried cranberries or cherries
½ c. Jeff’s Naturals™ Blue Cheese Stuffed Olives, sliced
1/3 c. slivered almonds, toasted
½ c. roasted garlic cloves (can purchase in most specialty food stores)
1 apple, diced and coated with lemon juice to prevent oxidization
½ c. smoked mozzarella, cut into small cubes
Salt and pepper to taste

Directions:
Bring 6 cups of water to a boil and add farro. Let cook about 10 minutes until tender to bite. Drain farro in a colander and set aside.

While faro is cooking, add the minced shallot, balsamic, olive oil, parsley with some salt and pepper to taste, in a large mixing bowl. Add the cooked faro and mix to coat. Add the rest of the ingredients and stir to combine.

Great served room temp or cold.

Find Your Favorite Jeff’s Naturals Products at Sprouts Farmers Market

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It’s no secret there is a growing movement for more natural food alternatives across the country, so it should come as no surprise there is a increasing demand for stores like Sprouts Farmers Market, our featured retailer this month.

We understand why more consumers value the options offered at natural-products stores. Our natural line of olives, peppers and specialty items were developed to meet the needs of health conscious individuals searching for more natural alternatives free of preservatives, sulfites and GMOs.

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Sprouts is a neighborhood grocery store that offers thousands of natural, organic and gluten-free groceries and pantry staples (like Jeff’s Naturals), vitamins and supplements.

Shopping at Sprouts can be described as an experience, not a chore. The natural light, spacious aisles, affordable prices and old fashioned produce displays in field bins, barrels and wooden crates gives them the feel of an old-fashioned farmers market.

The abundance of fresh produce, meat, seafood, baked goods, gourmet cheese, offered at a great value sets them apart from your typical grocery store. Sprouts does not believe in a one-size-fits-all approach, their goal is to offer consumers the right balance between quality ingredients, flavor and price.

There are now more than 170 Sprouts stores in Arizona, California, Colorado, Kansas, New Mexico, Nevada, Oklahoma, Texas and Utah where you can find Jeff’s Naturals along with thousands of other fabulous brands. You can locate your nearest Sprouts store with their store finder; just enter your ZIP or city and state.

We could tell you more, but we’ll let Sprouts CEO, Doug Sanders, take it from here.

Be sure to visit them on Facebook  & Twitter. Tell them we sent you! 😉

11 Ways to Enjoy Jeff’s Naturals Imported Non-Pareil Capers

Jeff’s Naturals Imported Non-Pareil Capers, , , , , , ,

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There is nothing like the distinctive flavor of Jeff’s Naturals Imported Non-Pareil Capers to liven up your favorite Mediterranean dishes.

Capers, a favorite among foodies, are naturally low in carbs, contain no fat and are versatile enough to go with just about any dish whether it’s fish or poultry, appetizers, main courses, and more! Their distinctive salty, slightly briny flavor makes them a staple for Mediterranean dishes like authentic scaloppini and picatta recipes.

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So what are these mysterious tiny nuggets of goodness? Capers are the unripened flower buds of a perennial bush native to the Mediterranean. We source our capers from Turkey where wild caper bushes can be spotted growing wild in rocky crags and on coastal cliffs. Capers 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.

People commonly ask us, what does “Non-Pareil” mean? Great question! “Non-Pareil”, pronounced [non-puh-rel], is indicative of the size of a caper- usually about the size of a peppercorn. The word is translated from French and means “having no equal; peerless”. It means, they are unsurpassed, the most desired- the best! So, now you know!

Here are 11 ways to enjoy them:

1. In a food processor, mix Jeff’s Naturals Sun-ripened Dried Tomatoes with pitted Kalamata Olives, Jeff’s Naturals Imported Non-Pareil Capers, garlic, anchovy filets, lemon juice and olive oil for a terrific tapenade. Spread it on fish or chicken before baking or serve it as a spread with crackers or crusty bread.

2. Combine Jeff’s Naturals Imported Non-Pareil Capers in a hot pan with butter, lemon juice, and white wine for a classic Chicken Picatta.

3. Use Jeff’s Naturals Imported Non-Pareil Capers as a flavorful garnish for bagels with lox and cream cheese.

4. Mix Jeff’s Naturals Imported Non-Pareil Capers into mayonnaise along with lemon juice and chopped chives for a sophisticated twist on a classic tartar sauce.

5. Add Artichoke Hearts to a simple piccata sauce of butter, lemon juice, Jeff’s Naturals Imported Non-Pareil Capers, and white wine and serve over pan-seared chicken or fish.

6. Roughly chop Organic Kalamata Olives and toss with Jeff’s Naturals Imported Non-Pareil Capers and olive oil. Spoon mixture over a block goat cheese and serve with pita chips.

7. 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.

8. Dress up your favorite pasta or potato salad recipe with a few spoonfuls of Jeff’s Naturals Imported Non-Pareil Capers.

9. Top a pizza with thinly sliced fresh tomatoes, minced garlic, fresh oregano and a sprinkling of Jeff’s Naturals Imported Non-Pareil Capers.

10. 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.

11. For a tangy vegetarian version of a classic Caesar salad, use Jeff’s Naturals Imported Non-Pareil Capers in place of the traditional anchovies.

photo credit: feministjulie via photopin cc

photo credit: stijn via photopin cc

7 Ways to Enjoy Jeff’s Naturals Organic Kalamata Olives

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All About A Kalamata

Kalamatta Olives

There is something special about Kalamata Olives, sometimes referred to as “Greek olives”. What makes them so unique? Is it the flavor? The meaty texture? The distinctive almond shape or the rich dark color?  Whatever it is, Kalamata Olives are a staple in Mediterranean households and the highlight of many healthy dishes.

Jeff’s Naturals Organic Pitted Whole Kalamata Olives and Organic Sliced Greek Kalamata Olives are Gluten Free, Non-GMO Verified, Organic and Vegan. Though there are countless ways to enjoy them.  Here are seven tasty ideas:

1. Toss pitted Jeff’s Naturals Organic Pitted Whole Kalamata Olives with feta cheese, lettuce, tomatoes, olive oil and red wine vinegar for a refreshing Greek salad.

2. Serve them as part of a gourmet cheese plate or antipasto platter. Enjoy with Romano and/or Feta cheese and a glass of Cabernet Sauvignon or Merlot (from Napa Valley of course)!

3. Combine Jeff’s Naturals Organic Pitted Whole Kalamata Olives in a food processor with garlic, anchovy filets, capers, lemon juice, and olive oil for a terrific tapenade. Spread it on fish or chicken before baking or serve it as a spread with crackers or crusty bread.

4. Dress up a plain cheese pizza with a handful of Organic Sliced Greek Kalamata Olives and a sprinkling of minced fresh oregano.

5. 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 chicken or fish with a garnish of minced fresh herbs.

6. Serve Jeff’s Naturals Kalamata Olives alongside hummus and feta cheese with warm pita triangles.

7. Make a memorable omelet by adding Organic Sliced Greek Kalamata Olives and a dollop of tangy goat cheese.

We have gone through great lengths to ensure our Organic Kalamata Olives are the highest quality. Our olives are grown in Kalamata, Greece and the surrounding countryside. We source our olives from small family farms in Greece with whom we’ve been working for many years. Jeff and our Italy-based import manager visit Greece frequently throughout the harvest to ensure that only the best quality of olives.

Here are some additional recipes featuring Jeff’s Naturals Kalamata Olives.  Enjoy!

Pasta Nicoise
Indian Summer Palette Salad
Mediterranean Stuffed Zucchini
Encrusted Salmon with Olive Pesto
Deep Dish Party Pizzas
Mediterranean Couscous
Watermelon, Olive, Jalapeño and Feta Salad

Whole Foods Tribal Bazaar

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At Jeff’s Naturals, we spend a lot of time traveling to meet with natural foods retailers and members of their team. It’s always a pleasure to be a part of events where we can introduce our unique products to new people!

We recently had the pleasure of attending the Whole Foods Tribal Bazaar in the port city of Richmond, CA.  This special event gives Whole Foods employees a chance to sample and learn more about the natural brands sold in their stores.  This results in more knowledgeable store employees and the ability to assist their customers even more.

The event was resounding success and we thoroughly enjoyed meeting lots of new faces while distributing samples of our peppers and olives sold in their stores. We greatly appreciate the opportunity to meet with so many wonderful Whole Foods team members and answer their questions!

Needless to say, we had lots of fun making new friends and checking out some of the other vendors on the floor along with some fun sites.  In addition to mouth watering food and drink samples, we were wowed by all of the natural wellness vendors and exciting entertainment from roaming dancers and contortionists!  Here are some of the fun snapshots we took of the event:

Enjoying the shade
Taking a break from the local food vendors who were serving up complimentary goodies. The vendors served everything from Tamales to Malaysian food….Coffee, Ice cream and more!  Check out how huge the sign is!
Enjoying a little bistro dining. Smells like heaven here. Or is that sausage?
Rosie The Riveter Museum was adjacent to the pavilion where our event was taking place!  This is a wonderful place to learn more about life in the United States  during WWII and the important role women played during this time. Those are Whole Foods team members sending smiles!

May is International Mediterranean Diet Month!

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You Can Help Promote Awareness and Celebrate International Mediterranean Diet Month!

Photo Source: Oldways Facebook Page
Photo Source: Oldways Facebook Page

We are passionate about healthy eating and living and frequently post about the Mediterranean Diet and Lifestyle:

Five Fabulous Mediterranean Inspired Salads
9 Simple Ways to Start a Mediterranean Diet and Lifestyle
5 Reasons to Follow a Mediterranean Diet in 2014

The Mediterranean Diet is a common sense approach to eating and living with an emphasis on fresh fruits and vegetables, nuts, fish, whole grains, legumes, olive oil, and less red meat, dairy, processed foods and sugars.  Combined with physical activity, the Mediterranean diet could improve not only your health, but your overall quality of life!

Health organizations like Oldways are a great resource to learn more about the Mediterranean Diet. The organization provides resources to help consumers understand what the Mediterranean Diet is, why it is good for you, and how to shop for and cook healthy Mediterranean meals.

Oldways is celebrating the 5th Annual International Mediterranean Diet Month by hosting the first virtual Mediterranean Dinner Party.  During the month of May, Oldways invites people everywhere to post photos of themselves taking pleasure in a taste of the Mediterranean, at home or in restaurants, for a chance to win weekly prizes and one grand prize. Med Lovers can submit photos of themselves via Twitter, Facebook, or the Oldways Forum, enjoying homemade meals from either of Oldways’ 5 in 50+ list, at home, or at a Mediterranean restaurant of their choice, using the hashtag #MedMonth2014. Click here for more details.

May is the perfect time to shift towards this way of eating and living.  To help get you started, download 8 simple steps you can start following a Mediterranean Diet. We also encourage you to browse our line of all natural Mediterranean products and visit our Recipe Page for more inspiration.

Salute! To Your Health!

About Oldways
Oldways (www.oldwayspt.org) is a nonprofit food and nutrition education organization, with a mission to guide people to good health through heritage, using practical and positive programs grounded in science and tradition. Oldways is the parent organization for The Whole Grains Council and The Mediterranean Foods Alliance, and is well-known for creating the Whole Grain Stamp and the Mediterranean Diet Pyramid.

 

 

 

Announcing the “Bring Jeff’s Naturals to Your Favorite Natural Foods Store Challenge”

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Photo Source: Vegetarian Mama
Photo Source: Vegetarian Mama

Ask anyone who has ever tried Jeff’s Naturals and they will probably tell you there is something remarkably different about our olives, peppers, and other specialty items.

What is it that sets us apart?

Maybe it’s because we have close ties to our local growers in California and abroad in the Mediterranean which enables us to offer fresh ingredients reminiscent of what you would find in your own backyard garden.

Perhaps it is our commitment to only using ingredients that are certified non-GMO, gluten free and vegan. Unlike many other companies, we do not add preservatives, additives, sulfites, artificial colors or flavors…..and you can taste the difference.

Jeff's NaturalsWould you like to see more of our products in your local natural foods store? Here is how you can help:

  • Ask your store manager for a specific Jeff’s Naturals product you’ve been wanting to try- click here to see all of our products.
  • Once the product appears on the shelf, take a photo and post it on our Facebook page before July 1, 2014.  If you don’t use Facebook you can always send it to consumerinfo@jeffsnaturals.com . Please include the name of the store.
  • In return, we will send you a special thank you gift….Everyone wins!

There is something about our brand that makes it worthwhile to find us in your favorite natural foods store. Here are just a few examples of some people who have tried us and agree!

The Double Chin Diary ExpoWest Recap
“….Castlevetrano olives from Jeff’s Naturals….These things are buttery, nutty, rich and delicious! ”

Jeff’s Naturals Review – #glutenfree @jeffsnaturals
“I was amazed at the taste of the bell pepper strips!…. Our local Whole Foods has recently started to carry many of the products so we’ve also bought several more products on our own! They are our product of choice when it comes to olives and pepper varieties and more!…As you can imagine, we’ve made countless recipes from these products! We have also eaten many of them right from the jar!”

Jeff’s Naturals Greek Peperoncini, who knew the greeks were so peppery
“Jeff’s Naturals are not only crisp and sweet, but literally bursting with flavor. Keeping in line with the greek theme, these would be fantastic in a greek salad with cucumber, tomatoes, kalamata olives and feta. Whisk together a simple vinaigrette of evoo, red wine vinegar, dried oregano, s&p, and a little honey. The sweet and savory dressing will perfectly compliment the tangy zest of the peppers.”

The Joy of Jeff’s Peppers
“The 12-ounce jars of Roasted Red Bell Pepper Strips are ideal in any dish (i.e. pasta, pizza, hummus, sauces) that calls for roasted red peppers, and on sandwiches or a panini. With only 1 gram of sugar, 5 grams of sodium, and no fat, the red pepper slices add flavor to dishes without sugar, sodium, or fat….Jeff’s Naturals Whole Golden Greek Peperoncini and Sliced Golden Greek Peperoncini are delicious in salads and antipasto dishes….Tamed Jalapeno Peppers have the flavor of a pepper without the overabundance of heat that comes with eating a traditional jalapeno pepper. Delicious in Tex-Mex dishes, on pizza, and in salads, Tamed Jalapeno Peppers will make those who shy away from the jalapeno reconsider their decision…..Sliced Hot Cherry Peppers are colorful (red and green) and slightly spicy with a hint of sweetness making them a favorite in relishes, sandwich toppers, pizza, and more.”

Olive YOU – Product Review
“I discovered my now beloved castelvetrano olives. They are amazing. Buttery bliss, encapsulating the perfectly salted brine of a juicy bite size orb, they are now a daily delight and a must in my dinner routine….Jeff’s Naturals has been discovered and has fulfilled my OLIVE needs.”

We are asking for your help!  Please spread the word about the  “Bring Jeff’s Naturals to Your Favorite Natural Foods Store Challenge”!