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

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

Ingredients

• 1 1/2 c. tomatoes, diced
• 6 c. spinach leaves
• 1 1/2 c. cucumber, thinly sliced
• 1 c. feta cheese, crumbled
• 1/3 c. Jeff’s Naturals Organic Sliced Greek Kalamata Olives
• 1/4 c.Jeff’s Naturals Sliced Golden Greek Peperoncini
• 1/4 c.Jeff’s Naturals Roasted Bell Pepper Strips
• 1 Tbsp. Jeff’s Naturals Imported Non-Pareil Capers
• 1/4 c. Extra Virgin Italian Olive Oil
• 1 tsp. dried oregano
• 5 tsp. fresh lemon juice
• 2 tsp. Crushed Garlic
• 4 pita breads, about 6 inches diameter
• *Calculated ingredients may not always be as accurate as the original recipe.

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

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

Ingredients

• 1 Tbsp. Jeff’s Naturals™ Pitted Kalamata Olives, drained and diced
• 1 Tbsp. Jeff’s Naturals™ 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

Refreshing! Cold Peperoncini and Cucumber Yogurt Soup

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

Ingredients

• 1 qt. Greek yogurt, plain
• 1 c. Jeff’s Naturals™ Sliced Golden Greek Peperoncini
• 1 c. cucumbers, peeled and diced
• 1 tsp. cumin, ground
• 1 tsp. each parsley, oregano and mint
• Salt and pepper to taste
• 1 tsp. sugar
• 1 tsp. fresh lemon juice

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

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

Ingredients

Olive Salad:

• 1/2 c. Jeff’s Naturals Organic Whole Pitted Kalamata olives, chopped
• 1/3 c. Extra Virgin Olive Oil
• 1/4 c. your favorite Jeff’s Naturals’s Stuffed Olives, chopped
• 3/4 c. giardiniera, drained & finely chopped
• 2 Tbsp. red wine vinegar
• 2 Tbsp. chopped fresh parsley
• 1 tsp. garlic, minced
• 1/2 tsp. dried oregano
• 1/4 tsp. freshly ground pepper

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.