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
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
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
- 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
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
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
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.