Tag Archives: Imported Non-Pareil Capers

Smoked Salmon and Roasted Red Bell Pepper Bruschetta

Smoked Salmon and Roasted Red Bell Pepper Bruschetta

Our featured recipe this month puts an elegant twist on a classic Italian appetizer, bruschetta. While we usually think of bruschetta as toasted sliced bread topped with fresh tomatoes, basil, and olive oil, this version captures the savory flavors of roasted bell peppers, smoked salmon, chives and capers.

The Red Pepper Aioli not only knocks this dish into the stratosphere, but it can also be made fairly simply by pureeing 1/4 cup Jeff’s Garden Roasted Bell Pepper Strips, drained and 1/2 cup mayonnaise in a small food processor. It can be refrigerated up to 3 days.

While this appetizer can be enjoyed on any occasion, it’s absolutely delicious paired with your favorite white (or red) wine as you gather with friends this fall or even over the holidays. Hope you enjoy and please look out for more recipes made fresh in the Jeff’s Naturals kitchen.

Smoked Salmon & Roasted Red Bell Pepper Bruschetta

Prep Time: 30 minutes
Total Time: 40 minutes
Serves: 6-8

INGREDIENTS
1 baguette crusty French bread
1/3 c. Extra Virgin Olive Oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 large red onion, minced
8 oz. Jeff’s Garden Roasted Bell Pepper Strips, drained
4 oz. Wild Smoked Salmon
4 oz. Jeff’s Garden Imported Non-Pareil Capers, drained
2 oz. fresh chives

PREPARATION
Preheat broiler. Slice bread into 1/2 inch thick rounds. Drizzle with 1/3 cup olive oil and sprinkle with salt and pepper. Toast bread in the broiler, turning once and removing when edges have browned. Roast onion in a pan over medium-high heat until edges just start to brown, about 7 minutes. Set aside to cool.

Dice peppers, and add to a large mixing bowl with the now cooled red onions. Shred the salmon using two forks to pull the meat apart, reducing the slices to the size of the peppers and onions. Add salmon and capers to the bowl and mix to combine evenly. Chop chives into 1-inch long pieces and set aside.

To assemble, top each piece of bread with a small spoonful of the aioli dressing, then follow with a slightly larger amount of the salmon mixture. Top with a few pieces of chopped chives to complete this delicious appetizer.

SproutsCookingClub

Kids Can Cook With Capers Too!

Jeff’s Naturals is a firm believer in healthy eating and cooking choices for all ages. When we heard about the fantastic work being done by Sprouts Cooking Club, we knew we had to help out any way we could.

This summer, Jeff’s Naturals became one of the sponsors of this program by introducing the magic of cooking with capers to kids! These flavorful nuggets of deliciousness often go unnoticed, yet they add so much to just about any dish whether it’s fish or poultry, appetizers, main courses, and more.

Sprouts Cooking Club was launched in 2006 in an effort to teach children of all backgrounds and socio-economics levels the importance of healthy eating. The program pairs children with established chefs in their restaurants where they learn how to cook with real and nutritious ingredients they may not have known otherwise.

Capers

We source our capers from Turkey where they 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. 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.

If those of you reading are curious of some of our tips and tricks for cooking with capers, look no further because here are some of our favs:

 

No Cook

Try Our “No Cook” Recipes On Those Hot Summer Days

You know what they say, “If you can’t stand the heat, get out off the kitchen”! Nothing could be truer on a sweltering summer day.  But you still have to eat!  What to do?

Not to worry, we have you covered. Anyone can prepare delicious dishes using Jeff’s Naturals all-natural line of olives, peppers, capers and sun-dried tomatoes. Our recipe catalog is chock full of ideas you can use to prepare meals that are not only delicious and refreshing, they come together effortlessly without the heat!

Here are some “no cook” recipes to dash up delicious meals without having to turn on the stove!

New! Stuffed Greek Pita

StuffedGreekPita

Prep Time: 20 min. | Total Time: 20 min. | Serves: 4

Ingredients

Preparation

In a mixing bowl combine the tomatoes, spinach, cucumber, feta, olives, peperoncinis, sweet bell pepper strips and capers.

In a separate bowl whisk together the olive oil, oregano, lemon juice, and crushed garlic.

Once ready to serve, toss the dressing with the vegetables. Cut the pita rounds in half and divide the mixture evenly among the 8 pita rounds.

Serve.

Delicious! Watermelon, Olive, Jalapeño and Feta Salad

WatermelonSalad

Prep Time: 20 min. | Total Time: 20 min. | Serves: 4

Ingredients

Directions:

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.

Chef’s note: A refreshing salad, perfect side dish for any meal. Great with grilled dishes and sandwiches.

Refreshing! Cold Peperoncini and Cucumber Yogurt Soup

Recipe: Cold Peperoncini and Cucumber Yogurt Soup

Prep Time: 10 min | Total Time: 10 min | Serves: 4

Ingredients

Directions:

Strain yogurt through cheesecloth to remove excess water and milk.

Add all ingredients into a blender and blend until smooth. Chill and serve cold.

Chef’s Note: Serve as shooters for a small appetizer, as a summer soup, or as a sauce for a light and healthy fish dish.

New! Muffuletta Sandwich

Muffuletta_Sandwich_cropped

Prep Time: 15 min. | Total Time: 15 min. | Serves: 4-6

Ingredients

Olive Salad:

Bread:

  • Hollow out 1 loaf round Italian bread

Cheese, Meats, Garnishes:

  • 6 oz. provolone cheese, sliced
  • 2 oz. capicollo, thinly sliced
  • 2 oz. Genoa salami, thinly sliced
  • 2 oz. ham, thinly sliced
  • 1 tomato, sliced
  • Romaine lettuce

*Calculated ingredients may not always be as accurate as the original recipe.

Directions

Finely chop the vegetables and olives for the olive salad. Combine all salad ingredients; set aside.

Cut the loaf of bread in half crosswise. Use a small, serrated knife to score the inside of both halves about 1″ from the crust. Hollow the bread halves by pulling out the insides with your hands. Leave shells about 1″ thick. Save the bread chunks for other uses.

Spoon salad into bottom half of loaf. Layer 2 oz. cheese over the salad. Top with one type of meat; repeat.

Finish layering with last of cheese and meat. Top with tomato and lettuce.

Use an electric knife to cut the sandwich into four wedges. If you don’t have one, use a very sharp serrated knife. Just saw carefully and don’t press too hard–or you might squish the entire filling out.

Muffulettas can be served hot or cold.