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!
PREPARATION
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.
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.
