Yellow Pepper Bruschetta

Yellow Pepper Bruschetta

When it comes to small bites, a simple bruschetta never gets old. In this recipe we swap out the tomato for yellow pepper and the drizzle of tangerine honey adds a touch sweetness. Great on toasted baguette slices or crackers. 

Yellow pepper bruschetta


3 Yellow Bell Peppers

½ Red Onion

1 Tbs Jansal Valley Tangerine Honey

1 tsp Jansal Valley Olive Oil

1 tsp Red Wine Vinegar

2 oz Fresh Parsley

S & P to taste

Optional: Jalapeños / finely chopped



Finely chop the peppers and red onion and combine in a mixing bowl. Add the honey, oil, and vinegar to the pepper mix.

Chop the parsley and use as a garnish for the bruschetta. Season to taste with salt and pepper.

For a spicier version, add finely chopped jalapenos.


Grilled Caesar Salad

Grilled Caesar Salad

What makes our Jansal Valley® Whiskey Worcestershire Sauce different? This new take on the classic British condiment forgoes the anchovies for a subtle smoke flavor instead. It's perfect for a house-made Caesar dressing.

Grilled Caesar Salad
Grilled Caesar Salad
Grilled Caesar Salad

Grilled Caesar Salad


1 T Jansal Valley® Whiskey Worcestershire Sauce

1 T Domaine de Provence® Dijon Mustard

2 Cloves Garlic / pressed

½ Lemon / juiced

¾ Cup Jansal Valley® Extra Virgin Olive Oil / divided

Salt & Pepper / to taste

3 Heads Romaine Lettuce / halved

Parmesan / shaved / to taste

Optional: Croutons / Grilled Onions / Tomatoes



Heat a grill on high. For the dressing, mix the Worcestershire, mustard, and garlic until combined. Whisk in ½ cup of olive oil until emulsified. Season with salt and pepper. Set aside.

Toss the lettuce in the remaining olive oil and lightly season with salt.

Grill for approximately 1-2 minutes each side, or until charred. Remove and place in a serving dish.

Drizzle dressing over the salad and top parmesan. Add chicken, steak or shrimp for an easy main course.