Tag Archives: Recipes

Farro Salad

Five “Farr-Out” Reasons to Love Farro + Two Great Recipes to Try!

Blue Cheese Stuffed Olives, Castelvetrano Olives, Roasted Bell Peppers & Caramelized Onions, Soups & Salads, , , , , , , , , , , , , , ,

Spring Farro and Castelvetrano Salad full size

As you plan your next meal, why not try cooking with farro, the ancient grain with tremendous health benefits?

Farro is a whole grain wheat, larger than barley grain and possessing a similar taste. It’s very simple to cook on a stovetop, also great when prepared in a rice maker or a pressure cooker. It’s often used as an alternative to rice or pasta for all the nutritious qualities it contains.

Interested yet? Check out our top five reasons to love farro:

#1 Great Way to Up Your Vitamin B3 & Magnesium Intake
Farro is an excellent source of Vitamin B3, instrumental in improving your body’s metabolism. It’s also a great choice for your daily dose of Magnesium, which strengthens your blood pressure, bone strength, and overall cardiac health.

#2- This Supergrain is Rich in Anti-Oxidants
The anti-oxidants present in farro help prevent degenerative diseases and general cardiovascular problems.

#3 Great Source of Protein
Yes, it’s true! Farro contains about 15% protein, with 7 grams of protein found in a single serving!

#4 Cholesterol-Free
Not only is farro cholesterol-free, a full bowl has 8 grams of cholesterol-lowering fiber in it! An excellent choice for anyone watching their weight.

#5 Contains Complex Carbohydrates
The complex carbohydrates present in farro extend its digestion time, thus leaving you with more energy throughout the day.

So now you know why you should be cooking with farro but you may be wondering how to cook with it?

Consider these easy-to-make recipes below using Jeff’s Garden line of certified non-GMO olives & peppers as an entry point into the delicious world of farro.

 

Farr-Out Recipe #1: Castelvetrano Spring Farro Salad

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

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!

Farr-Out Recipe #2: Farro Salad with Blue Cheese Stuffed Olives

Farro Salad with Blue Cheese-Stuffed Olives, Apples and Roasted Garlic
Prep Time: 5 min | Total Time: 20 min | Serves: 4-6

 

For more delicious and healthy recipes head on over to our Recipes page.

Five Must-Have Easter Brunch Recipes

Easter, Holiday Entertaining, , , , , , , , ,

Don’t know about you, but we’ve never met anyone who doesn’t like a good brunch. No matter the occasion, a well-planned brunch is always a special affair, and Easter Sunday Brunch is certainly no exception! In fact, it’s one of our favorite springtime traditions.

A good Easter Sunday Brunch does not have to be complicated. Here are some recipes from the Jeff’s Garden collection that are simple and easy to prepare. Many of these can be prepped in advance so you can relax with a mimosa and enjoy the company of friends and family.

Roasted Red Bell Pepper & Artichoke Quiche

A light and delicious “almost” homemade quiche (ready-made pie crusts are perfectly fine to use!) with Jeff’s Garden Marinated Artichoke Hearts and Jeff’s Garden Roasted Bell Pepper Strips with spinach and a delicious variety of cheeses. Click on the image to get the recipe.

Roasted Red Bell Pepper & Artichoke Quiche

Smoked Salmon and Roasted Red Bell Pepper Bruschetta

This easy bruschetta puts an elegant twist on a classic Italian appetizer and features a variety of savory flavors of roasted bell peppers, smoked salmon, chives and capers. Prep the ingredients in advance so you can quickly assemble the morning of your brunch. Click on the image to get the recipe.

Smoked Salmon and Roasted Red Bell Pepper Bruschetta
Smoked Salmon and Roasted Red Bell Pepper Bruschetta

Broccoli & Cauliflower Salad with Sun-Ripened Dried Tomatoes

This delightful salad can be prepped in advance and will add a wonderful pop of color and flavor to the brunch table! Broccoli and Jeff’s Garden Sun-Ripened Dried Tomatoes add a sweet and savory flavor. Click on the image to get the recipe.
Broccoli and Cauliflower Salad with Sundried Tomatoes-013HR

Baja Fruit Salad

Every good brunch menu needs fruit to compliment the main dishes! This light fruit salad with pineapple, mandarin oranges, jicama, shredded coconuts takes us on a tropical vacation. Jeff’s Garden Roasted Bell Pepper Strips and fresh cilantro add a unique flavor to balance the sweetness of the fruit. Click on the image to get the recipe.

Baja Fruit Salad
Baja Fruit Salad

Jeff’s Garden Bloody Mary

There’s nothing like a properly garnished Bloody Mary to enjoy on a Sunday morning brunch. The secret to our Bloody Mary recipe is assorted Jeff’s Garden Peppers and Olives for garnish and a splash of brine from the jar! Some of our favorite Bloody Mary garnishes include olives stuffed with Blue Cheese, Feta Cheese, Garlic or Jalapeños. Whole Golden Greek Peperoncini is another delicious garnish. Click on the image to get the recipe.

Jeff’s Garden Bloody Mary
Jeff’s Garden Bloody Mary

Need More Easter Sunday Brunch Ideas & Inspiration?

Here are some helpful tips and serving ideas for easy Easter Sunday celebrations.

Everyone has their way of celebrating spring holiday traditions such as Easter and Passover, but when it comes to holiday gatherings, we can all agree that delicious food is a must. We hope the Jeff’s Garden line of premium olives, peppers, artichoke hearts, capers, and sun-ripened tomatoes will help simplify and elevate your springtime holiday entertaining!

 

Favorite Serving Ideas Submitted By Our Followers

Recipes, Roasted Bell Peppers, , , , , , , , ,

Our Best Serving Suggestions Submitted By YOU!

We think that some of the most creative serving ideas using our peppers and olives come directly from our fans. We love to see what you’re cooking up in your kitchen. Here’s a round up of some of our favorite Jeff’s Naturals serving ideas we found recently on Instagram, Twitter and Facebook. We can’t wait to see more!  Be sure to use the hashtag #jeffsnaturals to share your culinary creations.

"One of my favorite salads mixed greens + grape tomatoes + avocado + @manitobaharvesthemp hearts + great northern beans + purple onion + @followyourheartcheddar cheese + Lisanatti mozzarella cheese + @jeffsnaturals kalamata olives + homemade pesto dressing (link in bio) mixed w/ dijon mustard and olive oil (salt and pepper optional). Enjoy!" - Shared by Instagram user @thenecessentials
Courtesy of Instagram user @thenecessentials

“One of my favorite salads mixed greens + grape tomatoes + avocado + @manitobaharvesthemp hearts + great northern beans + purple onion + @followyourheartcheddar cheese + Lisanatti mozzarella cheese + @jeffsnaturals kalamata olives + homemade pesto dressing (link in bio) mixed w/ dijon mustard and olive oil (salt and pepper optional). Enjoy!” – Shared by Instagram user @thenecessentials

 

We think this delicious looking plate of finger food is a fabulous way to enjoy our Sliced Golden Greek Peperoncini. Combine this with cheese, crackers, olives and salami with a refreshing beverage, and you have a winner!  Submitted by Instagram user jmazur007
Courtesy of Instagram user @jmazur007

We think this delicious looking plate of finger food is a fabulous way to enjoy our Sliced Golden Greek Peperoncini. Combine this with cheese, crackers, olives and salami with a refreshing beverage, and you have a winner!  Submitted by Instagram user jmazur007.

 

"This is the fantastic Greek Salad I made with  Peperoncini, Kalamata Olives and Roasted Bell Pepper Strips. I used your recipe (for Greek Salad), but used a beefsteak tomato, and added avocado. Thanks, Jeff's Naturals!" - Submitted by John B. via Facebook 
Courtesy of John B. via Facebook

“This is the fantastic Greek Salad I made with  Peperoncini, Kalamata Olives and Roasted Bell Pepper Strips. I used your recipe (for Greek Salad), but used a beefsteak tomato, and added avocado. Thanks, Jeff’s Naturals!” – Submitted by John B. via Facebook

 

This Jeff's Naturals fan added our Non-Pareil Capers and Sliced Golden Greek Peperoncini to her potato salad for a knock out side dish! For the recipe, visit Peperoncini Potato Salad on our site. Shared by Kathleen C. on Facebook. 
Courtesy of Kathleen C. via Facebook.

This Jeff’s Naturals fan added our Non-Pareil Capers and Sliced Golden Greek Peperoncini to her potato salad for a knock out side dish! For the recipe, visit Peperoncini Potato Salad on our site. Shared by Kathleen C. on Facebook. 

 

Delicious Instagram Posts We Had to Share

NEW! One of my favorite soups got an update! This Sun Dried Tomato and White Bean Soup is feeling fresh and new, now that it’s also got nutrition information, updated notes, and a recipe video! . Tuck into a bowl of this cozy soup. One reader said recently “I made this last night and it was delicious!! I could eat this at every meal…” and I totally agree. I even eat leftovers for breakfast. It’s that good. . Recipe linked in my profile!) #onelovelyrecipe . https://www.onelovelylife.com/sun-dried-tomato-white-bean-soup/ . . . . #glutenfree #dairyfree #vegan #vegetarian #pacificfoods #earthboundfarm #jeffsnaturals #sprouts #edenorganic #muirglen #thefeedfeed #thefeedfeedvegan #plantbased #sundriedtomatoes #soup #soupson #beansoup #tomatosoup #huffposttaste #buzzfeast #buzzfeedfood @pacificfoods @earthboundfarm @muirglen @thefeedfeed @thefeedfeed.glutenfree @thefeedfeed.vegan @canyonglutenfree @jeffsnaturals @sprouts @edenfoods

A post shared by EMILY DIXON 🌵One Lovely Life (@onelovelylife1) on

Prosciutto, Provolone & Peperoncini Grilled Sandwiches

Fresh From Jeff’s Kitchen: Prosciutto, Provolone & Peperoncini Grilled Sandwiches

Paninis and Sandwiches, Recipes, Uncategorized, , , , ,

Prosciutto, Provolone & Peperoncini Grilled Sandwiches

What is it about Grilled Cheese sandwiches that make it a common “go-to” comfort food? The simple flavors of your favorite cheese melted just right into irresistable buttery crispy bread almost never disaapoint!

This month’s featured new recipe puts a modern gourmet twist on this American classic by adding Prosciutto, Provolone & Peperoncini.  The best part? This sandwich can be on the table and in your belly in less than 20 minutes! Enjoy!

Prosciutto, Provolone & Peperoncini Grilled Sandwiches

Prep Time: 8 min.
Total Time: 20 min.
Serves: 4

INGREDIENTS

1/2 jar Jeff’s Naturals Sliced Golden Greek Peperoncini
8 slices sourdough bread
4 tsp. Dijon mustard
8 oz. Provolone cheese
8 oz. Serrano Ham or Proscuitto
4 Tbsp. butter

PREPARATION

Drain Peperoncini.Spread a teaspoon of Dijon on to each of four slices of bread.

To build the sandwiches, divide up peperoncinis, ham and cheese equally, place them on top of the slice of bread that has the Dijon mustard on it.

Melt two tablespoons of the butter in a large skillet. Cook two sandwiches on medium heat, covered, about six minutes per side.

Repeat procedure with the remaining butter and other two sandwiches.

Want more Grilled Cheese inspiration? Read A+ Grilled Cheese Sandwiches to Rock your Back-to-School Routine. Find more delicious Sandwich and Panini ideas on our Recipe Page!

Mediterranean Grilled Cheese

A+ Grilled Cheese Sandwiches to Rock your Back-to-School Routine

Paninis and Sandwiches, Recipes, , , ,

For generations, the Grilled Cheese sandwich has been the “go-to” lunchtime favorite for both kids and grown-ups, but perhaps it’s time for an upgrade? Here are two recipes that will transform this classic comfort food staple with a creative Mediterranean twist.

Both sandwiches are delicious paired with tomato soup or a delicious side salad.  Perfect for quick and satisfying weeknight dinner or lunch on the go. Enjoy!

Mediterranean Grilled Cheese

Mediterranean Grilled Cheese
Prep Time: 5 min. Total Time: 15 min.Serves: 1

INGREDIENTS
2 slices of fresh bread, about 1⁄2 inch thick
1 tablespoon of butter, room temp
1 1⁄2 tablespoons store bought pesto (Sundried Tomato or Basil)
2 slices Mozzarella cheese
2 tablespoons Sliced Golden Greek Peperoncini
1 tablespoon
Organic Sliced Greek Kalamata Olives
1⁄4 cup spinach, loosely packed

PREPARATION
Butter the outside slices of the bread. On the inside, spread one side of the bread with pesto. Next, add a slice of mozzarella. Top with the peppers, olives and spinach. Add another slice of mozzarella cheese on top of the spinach and close up the sandwich with the other slice of bread.
In a medium sized nonstick pan over medium heat, cook the grilled cheese on each side until lightly browned and cheese is melted.

Pizza Lover’s Grilled Cheese

Pizza Lover’s Grilled Cheese
Prep Time: 10 min.Total Time: 20 min.Serves: 2

INGREDIENTS
2 tablespoons melted unsalted butter
1 tablespoon extra virgin olive oil
Pinch fine sea salt
2 tablespoons your favorite store bought pizza sauce
1/2 tablespoon chopped fresh basil leaves
4 slices rustic-style white bread
4 ounces fresh mozzarella cheese, thinly sliced
2 tablespoons drained Sun-Ripened Dried Tomatoes
2 tablespoons chopped
Organic Sliced Greek Kalamata Olives
2 teaspoons grated parmesan cheese
4 slices fontina cheese

PREPARATION
Combine butter, oil and salt in a small bowl.
Combine pizza sauce and basil in a separate small bowl.
Heat 1 large non-stick skillet over medium heat. For each sandwich spoon an equal amount of sauce mixture over the center of each slice; spread evenly. Place mozzarella slices over sauce mixture; arrange sundried tomatoes and kalamata olives over each layer of mozzarella. Sprinkle each with parmesan; top with a slice of fontina and the top slice of bread. Spread butter mixture on outside of sandwich.
Cook 2 to 3 minutes; or until bottoms are golden, pressing each sandwich firmly with a spatula. Turn sandwiches and press each again with a spatula. Continue to cook until bottoms are golden and cheeses are melted. Also can be cooked in a panini press.

Visit our recipe page for more great sandwich ideas like the Grownup Spicy Grilled Cheese Sandwiches and the Dagwood Sandwich.  YUM!

Jeff's Naturals Peperoncini

Don’t toss that jar! Here’s eleven ways to enjoy Jeff’s Naturals olive & pepper brine

Recipes, Tips, , , , , , ,

Image by Instagram user alidelegge

Ever find yourself in this situation? You’ve just polished off another delicious jar of your favorite Jeff’s Naturals olives or peppers and you’re about to empty the remaining olive brine into the sink before tossing the glass jar into your recycling bin.

But wait! You can still add another dimension of Mediterranean flavor to your favorite recipes using the delicious brines and oils left over in our jars!  Here are some of our favorite ideas to make the most of Jeff’s Naturals products — even after you’ve finished off the good stuff!

This Jeff's Naturals fan added our Non-Pareil Capers and Sliced Golden Greek Peperoncini to her potato salad for a knock out side dish! For the recipe, visit Peperoncini Potato Salad on our site. Shared by Kathleen C. on Facebook. 
Shared by Kathleen C. on Facebook.

#1 Dirty up your martini with the olive juice from jars of our Castelvetrano Olives, Garlic Stuffed Olives, Jalapeño Stuffed Olives.

#2 Drizzle oil from a jar of Sun-Ripened Dried Tomatoes onto a side salad then salt & pepper to taste.

#3 Use the herbed oil from our Spicy Italian Olive Antipasto or Marinated Artichoke Hearts as a zesty marinade for meat.

#4 Add a splash of brine from a jar of Sliced Tamed™ Jalapeños to your margarita on the rocks. You can also rim your margarita glass with Jeff’s Naturals Tamed Jalapeño Peppers brine and salt. YUM!

#5 Make a delicious salad dressing on the fly by whisking the marinade from a jar of Organic Sliced Greek Kalamata Olive or Spicy Italian Olive Antipasto with extra virgin olive oil. Season with salt & pepper to taste.

#6 Give potato and pasta salads a zingy upgrade with a splash of Greek Peperoncini brine.

#7 Cook up flavorful couscous using the leftover oil from Marinated Artichoke Hearts.

#8 Add a punch of flavor to your Bloody Mary with a splash of Greek Peperoncini brine.

#9 Spice up burrito bowls by cooking rice with Sliced Tamed™ Jalapeño brine.

#10 Add the juice from a jar of Sliced Hot Cherry Peppers to sauces, soups or stews for an extra punch of heat and flavor.

#11 Pour an entire jar of Sliced Golden Greek Peperoncini, brine and all, over a pork roast and braise for several hours until the meat is tender. Shred the meat and use as a scrumptious taco filling.

Is your jar half empty — or half full? Next time you find yourself with an almost empty jar of your favorite Jeff’s Naturals product, don’t forget to reserve the oils and brines to marinate, sauté, drizzle and dip! Got an idea? Share it on Twitter @JeffsNaturals or on our Facebook page.

Jeff's Naturals
Image by Instagram user @thenecessentials

A Delicious Quiche for Mother’s Day Brunch

Brunch, Recipes, Uncategorized, , , , , , , , ,

Want to really “WOW” Mom on Mother’s Day this year? You can never go wrong with breakfast in bed or a delightful brunch!

The chefs have been hard at work in the Jeff’s Naturals test kitchen creating new ways to enjoy our delicious all-natural line of olives, peppers, artichoke hearts, capers and sun-dried tomatoes.

Here’s a delicious quiche you can make this Mother’s Day with our Roasted Bell Pepper Strips and our new Marinated Artichoke Hearts! As an added bonus, Mom will love the fact this quiche is made with our certified non-GMO ingredients with no preservatives, additives, sulfites, artificial colors or flavors. Just pure & delicious food for the woman who deserves it the most!

Serve this with a tasty fruit salad and a flavorful Bloody Mary for a knock-out Mother’s Day Brunch she’ll appreciate for years to come.

Roasted Red Bell Pepper & Artichoke Quiche

Roasted Red Bell Pepper & Artichoke Quiche

Prep Time: 30 min.
Total Time: 1 hr. 40 min.
Serves: 6-8

2 ready-made pie crusts
1/2 jar Jeff’s Naturals Marinated Artichoke Hearts
1/2 jar Jeff’s Naturals Roasted Bell Pepper Strips
8 large eggs
1 shallot, grated
2 Tbsp. crushed garlic
1/2 c. whole milk
1/2 c. Mascarpone cheese, softened (here’s a quick recipe to substitute if you can’t find it in your store)
1 c. Fontina cheese, grated
1/2 tsp. salt
1/2 tsp. pepper
3 oz. frozen chopped spinach, thawed and drained
1 c. Mozzarella cheese, grated

PREPARATION

Preheat oven to 375°F. Bake pie crusts for 12 minutes.

Chop artichoke hearts and brown lightly in a pan on medium heat for 5-7 minutes. Set aside to cool. Cut roasted red bell peppers into ¼ inch by 1 inch long slices. Set aside.

Whisk eggs in a large bowl. Add shallot, garlic, milk, Mascarpone, Fontina, salt and pepper. Add spinach and artichokes. Mix well.

Pour mixture carefully into pie pans. Sprinkle red peppers into mixture, then top with Mozzarella cheese.

Bake for 55 minutes. Center will seem slightly underdone, but will continue cooking as it cools. Cool quiche for 20 minutes before serving.

Time Saving Tip: Make the evening before and warm it up the next morning for a delicious and lovely Mother’s Day surprise! When you are ready to re-heat the quiche, preheat your oven to 350 degrees F. Place the quiche in the oven for about 15 -20 minutes or until the center is warmed through.

blue-cheese_Cocktail

Shaken or Stirred? June 19th is National Martini Day

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Did you know that National Martini Day is June 19th?  It’s the perfect excuse to break out some glasses, crack open a jar or two of your favorite Jeff’s Naturals olives and take a relaxing and well-deserved sip. National Martini Day comes only once a year, after all!

To honor the occasion, here are some helpful martini making tips and NEW martini recipe ideas!

Martini Making Tips

1. Ice
Be sure to keep your martini chilled with ice, however, you should not chill gin. The ideal combination is warm gin + cold ice.

2. Chill Your Glassware
Cold glassware is a must for keeping your martini chill. We also find it brings a certain degree of class to your drink!

3. Shaken or Stirred?
Forget what James Bond has to say, shaking a martini will create air bubbles that make the martini opaque. Consider stirring the martini instead if you want to keep it clear and see-through.

4. Enjoy
Enjoy your martini before it succumbs to room temperature (but don’t feel the need to rush)!

New! Bleu Cheese Olive Martini

blue-cheese_Cocktail

Prep Time: 5 min | Total Time: 5 min | Serves: 1

Ingredients

Directions

Place the martini glass into the freezer to chill. Pour liquor into a martini shaker with ice. Shake for at least 20 seconds and pour into the chilled martini glass. Garnish with Bleu Cheese Stuffed Olives and enjoy!

New! Hot Cherry Pepper Martini

Hot_Pepper_Martini

Prep Time: 5 min | Total Time: 5 min | Serves: 1

Ingredients

Directions

Fill a chilled martini shaker with ice. Add vodka or gin with a splash of pepper brine and shake well for about 30 seconds. Strain into a chilled glass and garnish with a hot cherry pepper or two.

New! “Perfect” Martini

 

Savory MartiniPrep Time: 3 min | Total Time: 5 min | Serves: 1

Ingredients

Directions

Fill a chilled martini shaker with ice. Add gin and vermouth. Shake well, about 45 seconds. Using a cocktail strainer, pour into a chilled glass. Thread three olives (representing health, love and wealth) onto a cocktail stirrer or rosemary sprig and serve.

 

A Quick Word with our Recipe and Development Chef Peter Kirkpatrick

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Ever wonder who is creating those tasty recipes we keep adding using our all-natural line of olives, peppers, capers and sun-dried tomatoes? Meet our Recipe & Development Chef, Peter Kirkpatrick (known around here as PK).

PK is originally from Gainesville, FL where he cooked at various restaurants for a decade before heading to California to expand his knowledge of food and cuisines of the world at the Culinary Institute of America in St Helena, CA. where he earned an Associate degree in Culinary Arts.

After completing culinary school, PK took an internship in Napa Valley’s Hartwell Vineyards to learn about winemaking process. He soon landed a job at Del Dotto vineyards under the direction of Chef Joshua Schwartz. PK says that his cooking and winemaking experience in Napa Valley has influenced the type of products and dishes that he develops in our test kitchen.

Jeff's Naturals Kitchen

 

We sat down with PK not long ago to learn more about him.

JN: What is your personal favorite Jeff’s Naturals product(s) and how do you serve them?
PK: “My favorite Jeff’s Naturals products are the sliced or whole pepperoncini. For the whole pepperoncini, I like to use them on a simple cheese and charcuterie board when having guests over. For the sliced, I like to use them in Mac N’ Cheese.”

JN: How long have you been cooking with the company? What did you do before this?
PK: “I’ve been with this company for about four years now in the R&D department. Before coming here, I was cooking for a winery in the Napa Valley. I still cook at the winery from time to time, especially during the busy tourist season. As much as I enjoy developing new products in the test kitchen, nothing beats the excitement of cooking in an actual restaurant kitchen.”

JN: What is your favorite dish you prepare for yourself at home?
PK: “I’m slightly embarrassed to admit that I don’t do much cooking for myself at home. If I do prepare a meal, it has to be quick and easy. I find myself falling back on pizza or pasta, with a simple salad on most nights. Luckily for me, almost every Jeff’s Naturals product works perfectly for those type of quick and easy meals.”

JN: Of all the Jeff’s Naturals recipes, which one would you recommend to a beginner?
PK: “Hmm. I would probably say the Peperoncini & Sun-Dried Tomato Guacamole, or the Creamy Jalapeño Dip. Those are both super easy to prepare, and they’re great for summer BBQs!”

JN: Do you have a favorite recipe on our site?
PK: “I reeeeeally like the Castelvetrano Spring Farro Salad. I know, I know, its technically summer; but I promise that nobody will be complaining if you show up to the pool party with this killer salad. Just try it, it’s delicious.”

Jeff's Naturals Salad Recipes

Five New Savory Salad Ideas from Jeff’s Naturals

Blue Cheese Stuffed Olives, Health, Non-GMO, Organic Kalamata Olives, Products, Recipes, Roasted Bell Peppers, Salads, Soups & Salads, , , , , , , , , ,

Break out the dressings because May is National Salad Month! Celebrate the greener side of life by eating a plate of delicious healthy vegetables, spiced up with Jeff’s Natural’s range of healthy, non-GMO products!

If you’re in need of a little salad inspiration, you should check out our new recipes below! With so much variety, we’re pretty sure you’ll be asking yourself “what hamburger?”

New! Fig Salad with Bleu Cheese Olives

FigSaladWithBleuCheeseOlives

Prep Time: 10 min – Total Time: 13 min – Serves: 2

Ingredients

  • 4 cups mixed salad greens
  • 4-6 fresh figs cut in half or in quarters
  • 1/3 cup Jeff’s Naturals Blue Cheese Olives, sliced
  • 2 ounces prosciutto, torn into bite-sized pieces
  • 1/3 cup candied nuts or chopped hazelnuts

Dressing:

  • 3 tablespoons balsamic vinegar
  • ½ tablespoon Dijon mustard
  • 1 shallot, minced
  • ½ cup Extra Virgin Olive Oil
  • Salt and freshly cracked black pepper

Directions

In a large mixing bowl, gently toss salad ingredients together.  Drizzle salad dressing over the top until lightly coated and toss to gently.  Serve immediately.

New! Kale & Citrus Salad

KaleAndCitrusSalad

Prep Time: 15 min – Total Time: 18 min – Serves: 4

Ingredients

  • 1 bunch kale, destemmed and thinly sliced (about 4 cups)
  • 1 ½ cups seasonal citrus segments, we used pink grapefruit, naval orange, and satsumas (reserve any citrus juice from slicing into segments)
  • 5 ounces goat cheese, crumbled
  • ½ cup chopped walnuts
  • 1 fennel bulb, thinly sliced on mandoline slicer
  • ¼ red onion, thinly sliced on mandoline slicer
  • ½ cup Jeff’s Naturals Castelvetrano Olives, pitted and quartered

Dressing:

  • 1/3 cup Extra Virgin Olive Oil
  • 1/3 cup reserved citrus juices
  • ½ teaspoon Dijon mustard
  • Apple cider vinegar or champagne vinegar to taste, if needed

Directions

In a large salad bowl, combine all salad ingredients and set aside.

In a small bowl, whisk together the olive oil, citrus juice and Dijon.  Season with salt and pepper to taste.  If needed, add a few splashes of vinegar for a little more acid.

Drizzle enough dressing over the salad and to lightly coat and toss.

Serve immediately.

New! Marinated Mexican Salad

MarinatedMexicanSalad

Prep Time: 5 min – Total Time: 1 hr. 5 min (including marination time) – Serves: 4-6

Ingredients

Directions

Stir together the first eight ingredients in a large bowl.

Cover and let marinate in the refrigerator for at least 1 hour.

Remove chilled salad and top with lime juice, and salt and pepper.

Garnish with avocado.

New! Grilled Fennel, Orange & Kalamata Salad

Prep Time: 10 min – Total Time: 20 min – Serves: 2

GrilledFennelAndOrangeSalad

Ingredients

Dressing:

  • 1 tablespoon champagne vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced shallot
  • Salt and freshly ground pepper

Directions

Preheat grill to high heat.

Drizzle sliced fennel with olive oil, season with salt and pepper and grill on each side until nice grill marks have developed, about 5 minutes each side.

Prepare the oranges by cutting the segments out in between the membranes. To the orange juice, add the segments, kalamata olives, and parsley. Add the grilled fennel and toss.

In a small bowl, whisk all dressing ingredients together and pour over fennel salad. To serve, garnish with parmesan shavings.

New! Cherry Balsamic Dressing

CherryBalsamicDressing

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

Ingredients

Directions

Finely mince the Hot Cherry Peppers

In a bowl combine all of the above ingredients and whisk until well incorporated.

 

Pitted Castelvetrano Olives

Great News About Jeff’s Naturals Castelvetrano Olives (And a New Recipe!)

Castelvetrano Olives, Company News, , , , , ,

N Pitted Castelvetrano Olives (2) Great news for fans of Castelvetrano Olives. Consumers can now get these irresistible snack olives pitted!

Yes, pitted! Jeff’s Naturals new Pitted Castelvetrano Olives make it even easier to enjoy these delicious olives in snacks and meals.

Now you can spend less time making and more time enjoying your favorite dishes like Heirloom and Castelvetrano Tuna Salad, Castelvetrano Spring Farro Salad, and Cheese Stuffed Fried Green Olives just to name a few. The new Pitted Castelvetrano Olives are also perfect for your favorite martini!

More ways to enjoy our new Pitted Castelvetrano Olives:

  • Add to braised meat dishes, especially chicken or duck.
  • Toss with mixed baby greens, orange sections, shaved fennel and a light lemon vinaigrette for a beautiful and refreshing salad.
  • Add them to hot couscous, along with salt, pepper, lemon juice, olive oil, sliced green onions and chopped flat-leaf parsley.

Castelvetrano Facts:

  • Castelvetranos are Italy’s number one snack olive, chosen three to one over any other type of olive.
  • Italians often refer to them as “dolce” (meaning “sweet” in Italian).
  • Castelvetranos are produced exclusively in Castelvetrano, Sicily, from the olive variety known as nocerella del belice.
  • They are easily recognized by their distinctive bright green hue and meaty, buttery flesh.
  • Castelvetranos came on the U.S. scene only recently, first appearing on the bulk olive bars of specialty food stores.
  • Jeff and our Italy-based import manager travel to Sicily each fall to inspect the harvest and foster relationships with generations-old family farmers, ensuring that our customers have access to the finest Castelvetrano olives available.

Enjoy them in this new recipe:

Pistachio & Castelvetrano Olive Pesto

Pistachio_and_Castelvetrano_Olive_Pesto_WEB

Ingredients
1 cup pitted Jeff’s Naturals Pitted Castelvetrano Olives
½ cup shelled pistachios
1 small clove fresh garlic
1 lemon, zested and juiced
¼ cup + 2 tablespoons Extra Virgin Olive Oil
Pinch of red pepper flakes
Salt and freshly cracked black pepper
¼ cup fresh parsley leaves
2 sprigs fresh thyme leaves

Directions
In a food processor, pulse all ingredients to desired consistency. Serve on a nice white fish, baked chicken, or veggies, and finish with a drizzle of olive oil.

The possibilities are endless! Crack open a jar and let your creativity run wild.

Mother's Day Brunch Recipes

Tips and Recipes to Surprise Mom this Mother’s Day

Peperoncini, Recipes, Roasted Bell Peppers, , , , , , , , , , , , ,

Mothering is a full-time job, there’s no question about it. They help you grow, they educate you, and they love you unconditionally without asking for anything in return. Mother’s Day is the perfect opportunity to show them just how much they mean to you and how much you appreciate everything they’ve done.

If you ask us, there’s no show of love quite as thoughtful as a delicious home-cooked meal. So sit back, have a read, and plan that Mother’s Day brunch that will leave them smiling from cheek to cheek.

Brunch Tips!

  1. Set up everything the night before – You don’t want to be in a mad rush to do this the following morning, trust us!
  2. Plan your menu – Don’t wait until the last minute to plan your meal. That said, if you’re reading this post you’re already ahead of the game!
  3. If you can cook it ahead of time, do it! – If you have anything on your menu that can be prepared ahead of time, do so. This can be bloody mary mixes, mimosas, sausages, and so forth.
  4. Offer a mix of sweet and savory – That’s the magic of brunch, after all! A nice balanced meal will leave everybody satisfied.
  5. You can’t go wrong with fresh breads and/or scones – I mean… what’s brunch without delicious breads?

A brunch would be nothing without food, so  feast your eyes on these recipes guaranteed to really impress mom!

Baked Eggs with Olives

Prep Time: 5 min | Total Time: 11 min | Serves: 2

BakedEggswithOlives

Ingredients

  • 4 eggs
  • Salt and freshly cracked black pepper
  • 2 tablespoons heavy cream
  • ¼ cup Jeff’s Garden Whole Castelvetrano Olives, chopped
  • 1 tablespoon chopped fresh parsley
  • 1 sprig fresh thyme leaves
  • Extra Virgin Olive Oil, for drizzling
  • Serve with a crusty baguette

Directions

Preheat oven to 375°F.

Crack 2 eggs into 2 individual-sized baking dishes. Season with salt and pepper.  Drizzle a tablespoon of heavy cream into each dish, and distribute the olives and herbs into each dish. Bake about 6 minutes, until the whites are set and yolks are very loose. Once removed from the oven, the eggs will continue to cook for a few minutes.

Drizzle eggs with olive oil and serve hot with warm crusty bread for dipping.

Ultimate Bloody Mary

Bloody Mary Party

 

Prep Time: 5 min  |  Total Time: 5 min  | Serves: 1

Delicious paired with any of these recipes along with Smoked Salmon with Dilled Crème Fraiche on Bagels, Frittata with Roasted Red Peppers and Sun-Dried Tomatoes, Ricotta Cheese & Meyer Lemon Blintzes, etc.

Ingredients

Directions:

Stir together Bloody Mary mix and vodka. Add a few dashes of hot sauce, squeeze of lemon, and a splash of Jeff’s Naturals Olive or Pepper brine.

Pour over ice in a highball glass.

Garnish with your favorite Bloody Mary ingredients including Jeff’s Naturals Olives and Peppers.  Finish with a dash of pepper and enjoy!

 

Baja Fruit Salad

Baja Fruit Salad

Prep Time:  10min | Total Time: 45min | Serves: 2-4

Ingredients

  • 2 cans (20 oz.) juiced packed pineapple chunks, drained
  • 1 can (15 oz.) mandarin oranges, drained
  • 1/2 c. Jeff’s Garden Roasted Bell Pepper Strips, chopped
  • 1/2 c. jicama, chopped
  • 1 tsp. brown sugar
  • 1 tsp. fresh lime juice
  • 1 tsp. chopped fresh cilantro
  • 2 Tbsp. shredded coconuts

Directions:

Combine all ingredients except coconut in a large bowl and toss well to mix. Top with coconut just before serving. Makes about 4 servings.

Breakfast Panini

Breakfast_Panini_WB

Prep Time: 5 min | Total Time: 10 min | Serves: 2

Ingredients

Directions

Preheat panini press.

If adding pancetta to your sandwich, 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.

Vegetarian Recipes

Two Vegetarian Recipes You Will Actually Want to Make

Jeff’s Naturals Imported Non-Pareil Capers, Main Dishes, Organic Kalamata Olives, Roasted Bell Peppers, Sun-Ripened Dried Tomatoes, , , , , , , , , ,

Summer is coming and that means our selection of seasonal fruits and vegetables are even better! We all know there is overwhelming evidence that people who follow a diet high in fruits and vegetables tend to enjoy benefits such as lower blood pressure, lower risk of death, lower chance of life threatening disease (i.e. cancer, heart disease, diabetes), and a much lower risk of obesity.

The more simple and delicious meat-free recipes you can learn the better off your diet will be in the long run.

Here are two recipes that you will actually enjoy vegging out on:

Zucchini Ribbons with Kalamata Olives & Sundried Tomatoes

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INGREDIENTS
2/3 cup fresh ricotta
1 fresh lemon, zested and juiced
2 tablespoons extra virgin olive oil
3 garlic cloves, thinly sliced on mandolin
2 shallots, thinly sliced on mandolin
¼ teaspoon crushed red pepper chili flake
5 medium zucchini, thinly sliced on mandolin
½ cup julienned Jeff’s Naturals Sun-Ripened Dried Tomatoes, drained with some oil reserved.
½ cup Jeff’s Naturals Organic Pitted Whole Greek Kalamata Olives, drained and rough chopped
Salt and freshly ground pepper

PREPARATION
In a small mixing bowl, combine the ricotta with the lemon juice and zest and set aside.

In a large skillet on medium high heat, add the olive oil and heat until hot. Add the garlic, shallots and chili flake and cook 5-7 minutes or until onions and garlic are softened.

Add the zucchini, season with salt and pepper, and toss frequently for about 5 minutes until zucchini is tender. Turn heat off and add the ricotta, sundried tomatoes and kalamata olives. Toss to mix.

Season with salt and pepper to taste. Serve with a little sundried tomato oil drizzled over the top.

Roasted Cauliflower with Tahini, Capers & Peppers

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1 large cauliflower, trimmed and cut into florets
3 tablespoons Extra Virgin Olive Oil
Salt and freshly cracked black pepper
2 tablespoons Jeff’s Naturals Imported Non-Pareil Capers, drained
½ cup diced Jeff’s Naturals Roasted Bell Pepper Strips, drained
Tahini sauce
½ cup tahini
3 tablespoons fresh lemon juice
1 clove garlic, pressed or minced
½ cup water
PREPARATION
Preheat oven to 500ºF

Toss cauliflower with olive oil. Season with S & P, toss again. Roast at 500ºF for about 15 minutes or until slightly charred and tender. Check the cauliflower frequently and stir on the sheet tray to get even roasting.

Remove cauliflower from oven, and place in a mixing bowl. Toss with capers, red peppers and add enough tahini sauce to thoroughly coat the cauliflower. Season with salt and pepper to taste and serve.

Great served hot or room temperature.

Three Easy Comfort Food Recipes

Main Dishes, , , ,

You know what they say about March.  “In like a lion, out like a lamb”.  We thought this would be a good time to share some of our favorite comfort food recipes to get you through these last few weeks of winter.

Here are some recipes for those days when you just want to feel a little nostalgic while eating a meal that almost rivals the ones mom used to make.

Mediterranean Pot Roast

Recipe: Mediterranean Pot Roast

Prep Time: 10 min. | Total Time: 4-6 hrs. | Serves: 8-10

Ingredients

Directions

Season all sides of the pot roast liberally with salt and pepper.

In a large Dutch oven or slow cooker, add the onions, garlic, bay leaves, and wine.  Next sprinkle in the Italian seasoning.  Lay the pot roast in and add the peperoncini, red bell peppers, artichoke hearts, and sundried tomatoes.  Add enough broth to cover everything in the pot.

Cook either in a 325º F oven or in a slowcooker on medium for approximately 4-6 hours or until fork tender.  If vegetables begin to get too soft before meat is fork tender, remove vegetables from sauce and continue to cook the meat only until done. (At this point the sauce can be degreased, finished and served or it can be put into the refrigerator overnight to let the fat harden for easy removal the following day.)

Pour the sauce into a saucepan and place on the stove on medium heat.  In a small bowl combine the cornstarch and mix some hot cooking liquid in to create a smooth paste.  Add cornstarch slurry to sauce and stir/whisk until smooth.  Let the sauce simmer to thicken for a few minutes until desired consistency is reached.  Re-season with salt and pepper to taste if necessary.

To serve, place the shredded meat, veggies and sauce over egg noodles, cheesy grits, creamy polenta, or mashed potatoes.

Grownup Spicy Grilled Cheese Sandwiches

 Grownup-Spicy-Grilled-Cheese-Sandwiches

Prep Time: 10min  |  Total Time: 20 min  |  Serves: 4

Ingredients

Directions:

In Milan, toasted cheese sandwiches are a popular gourmet treat. The cheese is laid over the artisan bread and then topped with olives, roasted peppers and herbs. The sandwich is closed, pressed tightly and browned on both sides with olive oil. This easy to make recipe is perfect for anyone in a time crunch.

Mix the sliced olives and sliced roasted red peppers in a bowl with the garlic and cilantro or green onion. Sprinkle 4 slices of bread with half of the cheese and then top with pepper/olive mixture. Apply the remaining cheese as another layer. Top with a second piece of bread and press together.

Use a Panini press or heat the olive oil in a skillet and gently brown the sandwiches, turning once or twice as the cheese melts and holds the bread together. Some of the cheese will ooze out and crisp in the skillet, which is delicious, even if it browns slightly.

Place sandwiches on a napkin lined plate to absorb the excess cooking oils. Serve hot.

Jalapeño Cornbread

Jalapeño Cornbread

Prep Time: 10 min |  Total Time: 25 min  | Serves: 8

Ingredients

  • 2 eggs, beaten
  • 1 c. buttermilk
  • ½ c. whole milk
  • 4 tsp. butter, melted
  • 2/3 c. Jeff’s Naturals Diced Tamed™ Jalapeño Peppers, drained
  • ½ c. all-purpose flour
  • 1 ½ c. corn meal
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • 2 Tbsp. cilantro, finely chopped
  • ½ tsp. salt

Directions:

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.

Kick Off!

Kick Off Game Day With These Delicious Dishes

Appetizers, Organic Kalamata Olives, Peperoncini, Products, Recipes, Roasted Bell Peppers, Sun-Ripened Dried Tomatoes, , , , , , , , , ,

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

Loaded-Pepper-Potato-Skins-HP_1

Prep Time: 10 min | Total Time: 60 min | Serves: 6

  • 6 medium sized russet potatoes, washed and scrubbed clean
  • Extra virgin olive oil for drizzling
  • 3 ounces pancetta, (can substitute bacon)
  • 1 cup shredded mozzarella
  • 1/3 cup feta crumbles
  • ½ cup Jeff’s Garden Sliced Golden Greek Peperoncini, plus 2 tablespoons brine reserved
  • ½ cup Jeff’s Garden Roasted Red Pepper Strips roughly chopped and squeezed with a paper towel
  • ¼ cup sliced green onion
  • 1/3 cup Greek yogurt
  • Salt and freshly cracked black pepper

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

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!

Olive & Sun-Ripened Dried Tomato Ricotta Dip

Olive and Sun Ripened Dried Tomato Ricotta Dip-011

Prep Time: 6 min | Total Time: 18 min | Serves: 6

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.

photo credit: kickoff close via photopin (license)

Jeff's Naturals Olives and Peppers

A Festive Holiday Party Menu

Appetizers, Cocktails, Holiday Entertaining, Recipes, , , , , , , , , , , , ,

Holiday Party Menu

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

JN Antipasto Platter Grande

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!

Olives & Peppers: It wouldn’t be an Antipasto platter without the right combination of olives and peppers! You can be creative, but we recommend selecting from one or more of the following:
Blue Cheese Stuffed Olives
Whole Castelvetrano Olives
Feta Cheese Stuffed Olives
Roasted Bell Pepper Strips
Garlic Stuffed Olives
Whole Golden Greek Peperoncini
Organic Pitted Whole Greek Kalamata Olives
Jalapeño Stuffed Olives

Be sure to pour some Jeff’s Naturals Spicy Italian Olive Antipasto into a bowl.

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!

Build Your Own AntiPasto Platter

Crescent Rolls with Gruyère and Sundried Tomato & Basil

Recipe: Sun-Ripened Dried Tomato Crescent Rolls
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Baked Jalapeño Stuffed Olive Cheddar Puffs

Recipe: Baked Jalapeño Stuffed Cheddar Puffs

Click Here for Recipe

Spinach and Feta Olive Turnovers

Recipe: Spinach and Feta Olive Turnovers

Click Here for Recipe

Jeff’s Naturals Spiked Hot Apple Cider

Spiked Apple Cider

Click Here for Recipe

Jeff’s Greek Peperontini

Jeff's Greek Peperontini
Click Here for Recipe

Jeff’s Casteltini
Jeff’s Casteltini

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