Tag Archives: Salads

Sensational Salads to Celebrate National Salad Month!

May 9, 2018Blue Cheese Stuffed Olives, Castelvetrano Olives, Feta Cheese Stuffed Olives, Garlic Stuffed Olives, Health, Jalapeño Stuffed Olives, Jeff’s Naturals Imported Non-Pareil Capers, Organic Kalamata Olives, Peperoncini, Roasted Bell Peppers, Salads, Sun-Ripened Dried Tomatoes, Sunshine Mix Mild Banana Pepper RingsArtichoke Hearts, Best Salads, Jeff's Naturals, Non-GMO, Olives, peppers, Salad for Dinner, Salads, wholesome eatingJeff's Naturals

Did you know that May is National Salad Month? You do now! We’re celebrating by sharing secrets to creating fabulous and refreshing salads using unique ingredients. Here are some tasty tips to punch it up and wake up your palette with these sensational salads. Be inspired and be healthy!

Start with Leafy Greens to build your base.

Look for dark leafy greens packed with important nutrients like folic acid – think baby spinach, kale, arugula or a spring mix that includes a variety of dark greens.

Pile on colorful fresh fruits, vegetables and herbs!

As a general rule of thumb, the more seasonal and local your vegetables are, the better (think Farmers Markets). This is the perfect time to indulge in a multitude of fresh seasonal fruits, veggies, and herbs.

Add Protein

Adding protein to your salad like grilled chicken, hard-boiled eggs, water-packed chunk light tuna, wild-caught salmon, lean steak or turkey breast can make your salad more satisfying. If you wish to skip the animal protein, cubed tofu, tempeh, chickpeas, beans or other legumes are great alternatives.

Don’t overdo it with the “extras”

Toppings like chopped nuts, seeds, shredded cheese, croutons, dried cranberries or raisins and salad dressings are fantastic on salads but have the potential to pack in too much fat and calories if you aren’t careful. For less fat and more flavor in your meals, think about adding something zesty and flavorful to your salad like Sliced Peperoncini or Jalapeño Stuffed Olives.

Here are some more salad tips to inspire you:

Toss Sun-Ripened Dried Tomatoes with chilled cooked pasta, sliced Kalamata Olives and Marinated Artichoke Hearts for a colorful and delicious pasta salad.
Toss pitted Castelvetrano Olives with mixed baby greens, orange sections, shaved fennel and a light lemon vinaigrette for a beautiful and refreshing salad.
Toss Marinated Artichoke Hearts with salad greens, sliced cucumber, halved cherry tomatoes and balsamic vinaigrette.
For a tangy vegetarian version of a classic Caesar salad, use Capers in place of the traditional anchovies.
Toss Spicy Italian Olive Antipasto, along with its marinade, with romaine lettuce and tomato wedges. Drizzle with extra virgin olive oil and top with crumbled feta cheese for a super quick and delicious salad.
Toss pitted Kalamata Olives with feta cheese, lettuce, tomatoes, olive oil and red wine vinegar for a refreshing Greek salad.
Add diced Jalapeño Stuffed Olives to a Southwestern black bean salad.
Toss Sliced Peperoncini into a mixed green salad for an extra punch of flavor.
Add Sliced Hot Cherry Peppers to salads for a boost of color and flavor.
Arrange Roasted Bell Pepper Strips on a serving plate along with sliced fresh mozzarella and julienned fresh basil. Drizzle with olive oil and season with sea salt and freshly ground black pepper.

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

July 11, 2017Recipes, TipsAppetizer, Cocktails, marinade, Martini, Olives, peppers, Recipes, SaladsJeff's Naturals

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.

The Jeff’s Naturals Guide to Perfect Picnics

July 19, 2016Recipes, TipsJeff's Naturals. Olives, peppers, Picnic Tips, Picnics, SaladsJeff's Naturals

There is nothing like sharing a picnic with loved ones on a beautiful summer day, especially for those of us lucky enough to live in Napa Valley California! Even you if you don’t live in California’s blissful wine country, a perfect picnic can take place any time, anywhere if you follow these simple tips:

1. Keep it light and simple. Think finger foods that are tasty and easy to transport.

2. It’s always better to prepare just a few things and do them well.

3. Don’t pack anything sweet and sticky. Avoid food items such as ice cream, puddings, fruity drinks, etc unless you want to attract insects.

4. Pack everything in lightweight, resealable containers.

5. Keep everything cold. Use ice packs, or fill a couple of resealable bags with ice cubes. One of our favorite tips is to freeze small bottles of water and juice ahead of time so they will keep food cool and you can enjoy a cold drink when you reach your picnic spot!

6. Avoid foods that can spoil in warm sun. Anything with mayonnaise based dressings, eggs and dairy (though certain cheeses will work well) can spoil easily. Recipes like the ones below would be easier to keep at a safe temperature picnic:

Peperoncini Potato Salad

Baja Fruit Salad

New! Mexican Marinated Salad

Mediterranean Salad

Black Bean & Roasted Red Pepper Salsa

Cheese Stuffed Fried Green Olives

Spinach and Feta Olive Turnovers

Pasta Nicoise

7. Don’t forget any essentials! Follow this checklist to make sure you’ve got everything you need for your outing.

☐ Casual and easy food and snacks: Sandwiches, Crudités, Chips, Fruit Salad, Cheese, Smoked Meat, Crackers, light side dishes and salads

☐ Plenty of drinks: Water Bottles, Juice Boxes, Wine or Beer (if allowed)

☐ Napkins

☐ Inexpensive cups and plates from your favorite discount store

☐ Utensils

☐ Resealable/Ziploc bags filled with ice cubes

☐ Place mats or table cover

☐ Blanket large enough to accommodate your food and company

☐ Towels to clean up spills or messes (Cloth or Paper)

☐ Trash Bag(s)

☐ Cutting Board

☐ Serrated Knife (wrap the blade in a kitchen towel)

☐ Condiments: Packets of ketchup or mustard or mini jars

☐ Salt and pepper

☐ Plenty of water (again)

☐ Tongs and/or serving spoons

☐ Corkscrew or bottle opener

☐ Moist towelettes

☐ Sunscreen

☐ Bug Spray

Toss in some jars of Jeff’s Naturals products to add a little gourmet flair to your outing!

Jeff's Naturals PicNic — Photo Credit: Bethany Ugarte

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

May 16, 2016Castelvetrano Olives, Company NewsCastelvetrano Olives, Martinis, Olives, Pitted Castelvetrano Olives, Recipes, Salads, Serving IdeasJeff's Naturals

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

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.

Eight Great Cookout Recipes with a Fresh New Twist

June 11, 2015Fourth of July, Main Dishes, RecipesBBQ, Burgers, Cookout, Cookout Recipes, Fourth of July BBQ, Fourth of July Cookout, Fourth of July Menu, Hamburgers, Hot Dogs, Olives, peppers, Potato Salad, Salads, Side Dishes, Summer CookoutJeff's Naturals

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!

#1 Pepper Stuffed Burger

Prep Time: 5 min.
Total Time: 20 min.
Serves: 1

INGREDIENTS
6 ounces ground hamburger, 80/20
1 ½ tablespoon shredded cheddar cheese
2 tablespoons Jeff’s Garden Diced Tamed Jalapeños
Hamburger bun,toastedToppings: lettuce, sliced onion, guacamole, tomato, cooked bacon and extra Jeff’s Garden Diced Tamed Jalapeños

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

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.

#6 Mediterranean Burger

Prep Time: 10 min.
Total Time: 30 min.
Serves: 4

INGREDIENTS
2 lb. 80/20 ground beef, divided into 4 patties
Salt and pepper, to season
½ c. feta cheese, crumbled
½ c. Jeff’s Garden Organic Sliced Kalamata Olives, roughly chopped
1/3 c. Jeff’s Garden Sun-Ripened Dried Tomatoes, roughly chopped
4 hamburger buns, toasted
Toppings – baby spinach and sliced red onion

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

INGREDIENTS
1 can (15 oz.) small white beans, rinsed and drained
1 can (15 oz.) cannellini beans, rinsed and drained
1 jar Artichoke Hearts, coarsely chopped (not drained)
1 c. Jeff’s Garden Roasted Red Bell Peppers, coarsely chopped (not drained)
3/4 c. Jeff’s Garden Organic Pitted Whole Greek Kalamata Olives, cut in halves
1/2 c. red onion, finely chopped
1/4 c. Jeff’s Garden Sun-Ripened Dried Tomatoes (not drained)
2 tbsp. white balsamic vinegar
1/2 c. fresh basil, sliced thin
salt and pepper to taste

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.

How to Build A Super Salad

May 19, 2015Salads, TipsCastelvetrano Olives, Healthy Salads, Jeff's Naturals, Mediterranean Diet, Olives, peppers, Recipes, Salad Recipes, Salads, Sliced Tamed™ Jalapeños, Soups & SaladsJeff's Naturals

If you’re like most people, chances are you could use more veggies in your diet. Eating a healthy, nutrient rich, low-cal salad is not only good for you, it can be completely satisfying if you add the right ingredients. In honor of National Salad month, we encourage you to punch it up and wake up your palette with these healthy salad tips.

Be inspired and be healthy!

Step One: More Leafy Greens Please!

Today show nutritionist Joy Bauer says to choose a base for your salad that provides important nutrients like folic acid and lutein. “Give up the iceberg for mesclun greens, baby spinach, or a spring mix that includes a variety of dark green lettuces”, she says in her post, 5 Tips for Building a Healthier Salad.

Instead of adding cheese, add sliced peperonicnis or jalapeño stuffed olives.

Step Two: Get colorful and creative with fruits, vegetables and herbs!

Pile on as many vegetables as possible. The more seasonal and local your vegetables are, the better (think Farmers Markets). Summer is the perfect time to indulge in a multitude of fresh seasonal fruits, veggies and herbs. When making your salad, go for different textures and tastes. You can also use leftovers you find in the fridge (like grilled veggies- YUM) and many pantry staples like olives, peppers, artichoke hearts, and more.

Step Three: Add Protein

In her post, Joy Bauer also recommends adding protein to your salad for a satisfying meal.

“If you’re opting for animal protein, select one lean source (or two if you’re extra-hungry), such as four egg whites or three ounces of skinless chicken or turkey breast, water-packed chunk light tuna, wild salmon, or lean sirloin steak. If you’re vegetarian or just want to mix it up, choose half a cup of cubed tofu or three-quarters of a cup of chickpeas, kidney beans, pinto beans, or other legumes”.

Step Four: Add some additional toppings for extra flavor!

These are the items that can take your salad to the next level, but have the potential to pack in too much fat and calories if you aren’t careful. Toppings like chopped nuts, seeds, shredded cheese, croutons, dried cranberries or raisins, and salad dressings are fantastic on salads, but should be used sparingly. For less fat and more flavor in your meals, think about adding something spicy to your salad.

Here are some more salad tips to inspire you:

Toss Sun-Ripened Dried Tomatoes with chilled cooked pasta, sliced Kalamata Olives and Marinated Artichoke Hearts for a colorful and delicious pasta salad.
Toss pitted Castelvetrano Olives with mixed baby greens, orange sections, shaved fennel and a light lemon vinaigrette for a beautiful and refreshing salad.
For a tangy vegetarian version of a classic Caesar salad, use Capers in place of the traditional anchovies.
Toss Spicy Italian Olive Antipasto, along with its marinade, with romaine lettuce and tomato wedges. Drizzle with extra virgin olive oil and top with crumbled feta cheese for a super quick and delicious salad.
Toss pitted Kalamata Olives with feta cheese, lettuce, tomatoes, olive oil and red wine vinegar for a refreshing Greek salad.
Add diced Jalapeño Stuffed Olives to a Southwestern black bean salad.
Toss Sliced Pepperoncini into a mixed green salad for an extra punch of flavor.
Add Sliced Hot Cherry Peppers to salads for a boost of color and flavor.
Arrange Roasted Bell Pepper Strips on a serving plate along with sliced fresh mozzarella and julienned fresh basil. Drizzle with olive oil and season with sea salt and freshly ground black pepper.

photo credit: Pear Dried Cranberries and Candied Pecan Salad via photopin (license)

Top photo by @veggielovingmom on Instagram http://ow.ly/zZgcj