Easter’s the perfect time of the year to spend a moment together with loved ones and converse over a delicious, well-cooked meal. When you’re hosting, however, it can be very easy to feel overwhelmed with preparations.

Let us take some of the weight off your shoulders with these easy-to-prepare, healthy, succulent recipes made with Jeff’s Naturals line of all natural Mediterranean products).

Encrusted Salmon with Olive Pesto

Prep Time: 10 min  |  Total Time: 25 min  |  Serves: 4-6

Ingredients

For the Pesto:

• 3/4 c. Jeff’s Naturals™ Whole Pitted Kalamata Olives
• 1 c. Italian fresh parsley leaves
• 1/3 c. basil leaves
• 2 tsp. crushed garlic
• 1/2 c. + 1 tsp. extra virgin olive oil (divided)
• 1 Tbsp. fresh lemon juice
• 1/3 c. toasted pine nuts
• Salt and pepper to taste

For the Salmon:

• 6 salmon 5 oz. each
• Salt and Pepper to taste
• Lemon wedges for garnish

Directions:

Place all pesto ingredients in food processor and blend until thoroughly mixed into a textured pesto sauce.

Season 5 oz. salmon with salt and pepper. Drizzle roasting pan with olive oil and place salmon over it.

Spread pesto on the salmon and roast in oven at 375° F for about 10 to 12 minutes.

Squeeze fresh lemon on salmon just before serving.

Chef Notes: Also very good for sea bass, grilled steak, grilled shrimp and grilled chicken. Use as a spread on toasted bread topped with Jeff’s Naturals Roasted Bell Peppers Strips and goat cheese.

Peperoncini Potato Salad

Prep Time:  5min | Total Time: 25min | Serves: 4

Ingredients

• 2 pounds medium red skin potatoes, rinsed
• 1 c. Jeff’s Naturals Sliced Golden Greek Peperoncini, drained, with brine reserved
• 3 Tbsp. Jeff’s Naturals Non-Pareil Capers, drained
• ½ fresh lemon, zested
• 2 tablespoons parsley, chopped
• ½ cup extra virgin olive oil
• Salt and freshly ground pepper

Directions:

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.

Spring Spinach Salad with Blue Cheese Stuffed Olives

Prep Time: 20 min | Total Time: 30 min | Serves: 4-6

Ingredients

For the Salad:

• 6 strips of bacon
• 8 oz. Jeff’s Naturals™ Blue Cheese Stuffed Olives
• 1 small Fuji apple
• 1 bag pre-washed baby spinach

For the Dressing:

• 2/3 c. extra virgin olive oil
• 1 tsp. crushed garlic
• 1 tsp. Dijon mustard
• 3 Tbsp. red wine vinegar
• 1 tsp. lemon juice
• Salt and pepper to taste

Directions:

Cook bacon, drain and set aside to cool. Chop blue cheese stuffed olives crosswise, into rounds. Slice apple into 1/2-inch by 1/2-inch pieces. Chop bacon. Combine all ingredients with spinach.

Combine all dressing ingredients and whisk until combined, and drizzle over salad. Serve immediately.