Ingredients: 4 eggs 1/2 cup Jaffa Salads Restaurant Salsa 1 medium russet potato, diced small 1/2 cup black beans (rinsed) 1/2 cup bell pepper, diced 1/4 onion, chopped 1/4 cup shredded cheddar or Monterey Jack Salt, pepper, and olive oil Optional: avocado slices, hot sauce, fresh cilantro Instructions: In a skillet, sauté diced potatoes in olive oil until crisp and golden (about 8–10 mins). Add onion and bell pepper; cook for 3–4 mins until softened. Stir in black beans and heat through. Spoon salsa over the skillet and stir gently. Create 4 wells and crack an egg into each. Cover and cook on medium-low until eggs are set. Sprinkle with cheese and optional toppings.
Ingredients: 2 cups cooked white or brown rice ½ cup black beans (canned or cooked) ½ cup corn kernels 1 small zucchini, diced and sautéed ⅓ cup Jaffa Salads Habanero Salsa 1 tbsp olive oil Salt to taste Optional toppings: avocado, lime, queso fresco, pickled onions Instructions: In a skillet, heat olive oil and sauté zucchini until tender (about 5–6 minutes). Add corn and black beans and cook for another 2–3 minutes. Stir in Jaffa Salads Habanero Salsa and cook for 1 minute more. In serving bowls, layer rice on the bottom. Top with the warm veggie mixture. Add optional toppings like avocado, cheese, or pickled onions. Serve warm with a lime wedge on the side.
Ingredients: 1 lb peeled, deveined shrimp ⅓ cup Jaffa Salads Habanero Salsa 1 tbsp olive oil 1 tsp garlic powder ½ tsp cumin Salt and pepper to taste 6 small corn or flour tortillas 1 cup shredded cabbage or slaw mix ½ avocado, sliced Fresh lime wedges and cilantro for garnish Optional: crema or sour cream to cool the heat Instructions: In a bowl, toss shrimp with olive oil, garlic powder, cumin, salt, and pepper. Heat a skillet over medium-high and cook shrimp for 2–3 minutes per side until opaque. Remove from heat and toss cooked shrimp with Jaffa Salads Habanero Salsa. Warm tortillas and fill each with a handful of slaw, shrimp, and avocado slices. Garnish with cilantro, lime, and optional crema. Serve immediately while warm.
Ingredients: 2 slices of toasted sourdough or whole-grain bread 1 ripe avocado ½ cup Jaffa Salads Pico de Gallo Salt and pepper to taste Optional: poached egg, chili flakes, or hot sauce Instructions: Mash avocado in a small bowl and season with salt and pepper. Spread mashed avocado evenly over the toasted bread. Top each slice with a generous spoonful of Pico de Gallo. Add optional toppings like a poached egg or chili flakes. Serve immediately as breakfast, lunch, or a snack.
Ingredients: 1 cup jasmine or basmati rice 1 cup coconut milk + 1 cup water 1/2 tsp salt 2 chicken breasts or thighs 1 tbsp olive oil 1 tsp paprika Salt and pepper 3/4 cup Jaffa Salads Mango Salsa Sliced cucumber, shredded carrot, edamame, or avocado (for topping) Lime wedges Instructions: Cook the rice : In a pot, combine rice, coconut milk, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with fork.Grill or pan-sear chicken seasoned with olive oil, paprika, salt, and pepper until golden and cooked through. Slice thinly. Build your bowl : scoop coconut rice into bowls, top with chicken, veggies, and a big spoonful of mango salsa.Squeeze fresh lime juice over the top before serving.
This one-pan dish uses the salsa as a cooking base to infuse the chicken with tons of flavor! Ingredients: 2 chicken breasts (boneless, skinless) 1 tablespoon olive oil Salt and pepper, to taste 1 medium onion, diced 2 cloves garlic, minced 1 bell pepper, sliced 1 cup Jaffa Salads Molcajete Salsa 1/2 cup chicken broth 1 teaspoon cumin 1 teaspoon smoked paprika 1 cup cooked rice (optional, for serving) Fresh cilantro, chopped (for garnish) Instructions: Prep the Chicken: Season the chicken breasts with salt, pepper, cumin, and smoked paprika.Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 5-6 minutes on each side, until golden brown and cooked through. Remove the chicken and set aside.Sauté the Veggies: In the same skillet, add diced onion, bell pepper, and garlic. Sauté for 2-3 minutes until softened.Add the Salsa: Pour in the Jaffa Salad Molcajete Salsa and chicken broth, stirring to combine. Let it simmer for 3-4 minutes to allow the flavors to blend.Simmer the Chicken: Return the chicken breasts to the skillet, spooning the salsa mixture over them. Cover the skillet and let it simmer for an additional 10-15 minutes allowing the chicken to absorb the flavors and the stew to reduce.Shred the Chicken: Remove the chicken, shred and incorporate into the stew.Serve: Serve the stew over rice, and garnish with fresh cilantro and lime.
Ingredients: 8 oz elbow pasta 2 tbsp butter 2 tbsp flour 2 cups milk 1 ½ cups shredded sharp cheddar ½ cup Jaffa Salads Molcajete Salsa Salt and pepper to taste Optional: breadcrumbs or extra cheese for topping Instructions: Cook pasta in salted water until al dente. Drain and set aside. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Gradually whisk in milk, stirring until thickened (about 5 minutes). Lower heat and stir in cheese until melted. Mix in Molcajete Salsa, salt, and pepper. Combine sauce with cooked pasta. Pour into a baking dish and top with breadcrumbs or extra cheese if desired. Bake at 375°F (190°C) for 15–20 minutes until bubbly and golden. Let cool slightly and serve with a spoonful of salsa on top.
Ingredients: 2 cups corn (fresh, frozen, or grilled) ½ cup Jaffa Salads Pico de Gallo ¼ cup mayo or Mexican crema ¼ cup crumbled cotija or feta cheese Juice of ½ lime 1 tsp chili powder Optional: chopped cilantro Instructions: In a skillet or pan, lightly char the corn for 5–7 minutes over medium heat. In a bowl, combine corn, Pico de Gallo, mayo or crema, lime juice, and chili powder. Stir in cheese and mix well. Garnish with cilantro and extra cheese if desired. Serve warm or chilled with tortilla chips or as a taco topping.
Ingredients: ½ head cauliflower, cut into florets ½ cup Paprika & Oil Hummus 1 cup cooked couscous or bulgur 2 tbsp olive oil 1 tbsp lemon juice Optional: chopped dates, almonds, or arugula Instructions: Toss cauliflower with 1 tbsp olive oil and roast at 425°F (220°C) for 20–25 minutes until crisp and caramelized. Mix hummus with remaining olive oil and lemon juice to make a dressing. In bowls, layer couscous, roasted cauliflower, and any optional toppings. Drizzle with hummus dressing. Serve warm or at room temperature as a hearty grain bowl.
Ingredients: ½ cup Paprika & Oil Hummus 1½ cups canned chickpeas, drained ¼ cup finely diced onion ¼ cup breadcrumbs 1 tbsp olive oil (for cooking) Optional: fresh dill or tahini-yogurt sauce for serving Instructions: Mash chickpeas in a bowl until mostly smooth. Stir in hummus, onion, and breadcrumbs. Mix until a thick batter forms. Shape into 4–6 small patties. Heat olive oil in a skillet and cook patties for 3–4 minutes per side until golden. Serve with greens, pita, or dipping sauce.
Ingredients: ½ cup Green Salsa Hummus 2 ears of corn, grilled and kernels removed ½ cup cherry tomatoes, halved ¼ cup red onion, finely chopped ¼ cup chopped fresh cilantro Juice of ½ lime Optional: diced jalapeño, cotija cheese Instructions: Grill corn until slightly charred, then slice kernels off the cob. In a bowl, combine grilled corn, tomatoes, onion, and cilantro. Stir in the green salsa hummus and lime juice until fully coated. Mix in jalapeño or cotija cheese if using. Chill and serve as a dip, taco topping, or side dish.
Ingredients: ½ cup Red Salsa Hummus 1 cup roasted sweet potato cubes ¼ cup shredded cabbage or slaw mix 2 small corn or flour tortillas Optional: pepitas (pumpkin seeds), lime wedges, or hot sauce Instructions: Roast sweet potato cubes at 400°F (200°C) with olive oil and salt for 20–25 minutes. Warm tortillas in a dry skillet or microwave. Spread a layer of hummus onto each tortilla. Add roasted sweet potatoes and top with cabbage slaw. Finish with optional pepitas or a squeeze of lime. Fold and serve.
Ingredients: ½ cup Red Salsa Hummus 2 bell peppers, halved and seeded 1 cup cooked rice or quinoa ½ cup corn kernels ¼ cup black beans Optional: shredded cheese or cilantro for topping Instructions: Preheat oven to 375°F (190°C). In a bowl, mix rice, corn, black beans, and hummus until combined. Spoon the mixture evenly into each bell pepper half. Place in a baking dish, cover with foil, and bake for 25–30 minutes. Remove foil, sprinkle with cheese (if using), and bake uncovered for 5–10 more minutes. Garnish with cilantro and serve warm.
Ingredients: ¾ cup Everything Bagel Hummus 1 celery stalk, cut into sticks 1 carrot, cut into sticks ¼ cup sliced cucumber 4–6 mini pretzel sticks or flatbread crackers Optional: cherry tomatoes, radishes, or olives Instructions: Spoon hummus into small jars, ramekins, or cups for individual servings. Arrange veggie sticks and pretzels vertically in each cup. Add optional veggies or olives around the edges for color and crunch. Cover and chill until ready to serve. Great for lunchboxes, picnics, or grab-and-go snacks.
Ingredients: ½ cup Everything Bagel Hummus 1 lb chicken tenders or sliced chicken breast ½ cup panko breadcrumbs 1 tbsp olive oil Optional: extra everything bagel seasoning for garnish Instructions: Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Brush each chicken piece with a layer of hummus. Press chicken into panko until well coated on all sides. Arrange on the baking sheet and drizzle with olive oil. Bake for 20–25 minutes until golden and cooked through. Garnish with extra seasoning if desired.
Ingredients: 2 ripe avocados, halved and pitted ½ cup Fresh Garlic Hummus 2 tbsp finely diced red onion 1 tbsp lemon juice Optional: smoked paprika, sunflower seeds, or chopped parsley Instructions: In a bowl, mix hummus with lemon juice and red onion. Scoop a little avocado flesh out of each half to create room, and mash it lightly into the hummus mixture. Fill each avocado half with the garlic hummus blend. Sprinkle with optional toppings like smoked paprika or seeds. Serve as a light lunch or elegant appetizer.
Ingredients: 2 cups cooked mashed potatoes ½ cup Fresh Garlic Hummus 1 tbsp olive oil ¼ cup chopped green onions or chives Salt and pepper to taste Optional: sautéed mushrooms or roasted broccoli for topping Instructions: Stir hummus into warm mashed potatoes until smooth and creamy. Add olive oil and season with salt and pepper to taste. Mix in green onions or chives for brightness. Spoon into bowls and top with optional roasted vegetables. Serve warm as a hearty side or meatless main dish.
Ingredients: ½ cup Original Hummus 1 cup canned chickpeas, drained and rinsed 1 tsp olive oil ½ tsp cumin or smoked paprika 6–8 romaine or butter lettuce leaves Optional: diced red onion, shredded carrots, or hot sauce Instructions: Heat olive oil in a skillet over medium heat and add chickpeas. Season with cumin or paprika and sauté until golden and crispy (5–7 minutes). Spread hummus inside each lettuce leaf. Spoon crispy chickpeas into the center. Add optional toppings like red onion or hot sauce, and serve as a light lunch or appetizer.
Ingredients: ½ cup Original Hummus 2 slices whole-grain bread, toasted 1 avocado, sliced 1 soft-boiled egg (or poached) 1 tbsp chopped fresh herbs (parsley, chives, or dill) Optional: chili flakes, lemon zest, or arugula Instructions: Toast the bread slices until golden and crisp. Spread a generous layer of hummus on each slice. Add avocado slices and top with the egg, halved or whole. Sprinkle with herbs, optional chili flakes or lemon zest. Serve immediately for a savory, protein-packed breakfast.
Ingredients: ½ cup Roasted Pepper Hummus 1 cup cooked quinoa or couscous 1 small tomato, diced ¼ cup chopped cucumber 2 tbsp chopped kalamata olives 2 whole-wheat pita pockets Optional: crumbled feta, arugula, or lemon zest Instructions: In a bowl, combine quinoa with tomato, cucumber, olives, and hummus. Cut pita pockets in half and gently open them. Fill each pocket with arugula (if using), then spoon in the hummus mixture Top with optional feta and a pinch of lemon zest. Serve immediately or wrap for an easy lunch.
