recipes inspired by our commodities
our featured recipe
sweet onion spread
- 3 large russet potatoes, rinsed
- 2 tablespoons of olive oil
- 2 teaspoon of salt
- 1 teaspoon of ground black pepper
- 1 cup of cooked chorizo
- 3 cups of sharp cheddar cheese, shredded
- Mexican creama, drizzle
- 3 tablespoons of green onions, chopped
- 3 tablespoons of cilantro, chopped
- 2 tablespoons of jalapenos, chopped
- 3 tablespoons sweet onions
instructions – Bake potatoes in oven for approximately 1 hour on 400 degrees. Slice potatoes into wedges. Add toppings of chorizo, sour cream, sweet onions, green onions, jalapenos, cilantro.
asian slaw
- 1 Bag Pre-cut Veggies(to include napa cabbage)
- 1C Shredded Carrots
- 3T Rice Vinegar
- 2T Soy Sauce
- 2T Sesame Oil
- 2T Fresh Ginger, grated
- 2T Extra Virgin Olive Oil
- 1T Siracha, more or less to taste
- 1 Sweet Onion, thinly sliced
Instructions – In large bowl mix wet ingredients for dressing. Add vegetables and toss well.
greek slaw
- 1 Sweet Onion, thinly sliced
- 1 Bag Shredded Cabbage
- 1 Cucumber, diced
- 1C Grape Tomatoes, halved,
more to taste - 1C Kalamata Olives
- 1C Crumbled Feta Cheese,
more or less to taste - 2T Dried Oregano
- 12oz. Greek Dressing
Instructions – in bowl combine vegetables and dry ingredients mix. Add dressing and toss
sweet onion bisque
- 1/2C Butter
- 3T Flour
- 6 Sweet Onions, sliced
- 36oz. Chicken Stock
- 24oz. Water
- 1/2Qt. Heavy Cream
- S/P, to taste
- 1/2C Fresh Parsley, chopped
Instructions – In stockpot, add butter and onions and cook to tender. Add flour and stir to coat onions; add stock and water. Bring to boil stirring; reduce to simmer for 30 minutes. Remove from heat , add cream, salt and pepper then garnish with fresh parsley. Approximately 8-10 servings. No low-fat substitutes on this!
crunchy vegetable salad
- 1 Sweet Onion, thinly sliced
- 1C Red Bell Pepper
- 1C Yellow Bell Pepper
- 2C Broccoli, chopped
- 1C Cauliflower, Chopped
- 1C Snow Peas
- 12oz. Italian Dressing (quick short-cut)
- Grated Romano cheese to taste
Instructions – In bowl combine all vegetables and mix. Add dressing and toss. Garnish with grated Romano cheese.
sweet onion and artichoke hearts
- 3C Baby Greens
- 3C Spinach
- 2 Sweet Onions, sliced
- 6-8 Artichoke Hearts, large
- 1/2C Grape Tomatoes
- 1/2C Kalamata Olives
- S/P, to taste
- Grated Romano Cheese
Basil Vinagrette
- 4oz. Apple Cider Vinegar
- 6oz. Extra Virgin Olive Oil
- 2 Cloves Garlic, minced
- 2T Dried Basil
- 1T Dijon Mustard
- 2T Granulated Sugar,
more or less to taste - S/P, to taste
Instructions –Combine in jar and shake. Marinade artichokes in 1/3C of dressing for 1 hour. Plate your salad and enjoy.
sweet onion and brussels sprouts
- 2 Sweet Onions, peeled and quartered
- 1lb Brussel Sprouts, halved
- 2 Cloves Garlic, minced
- 1 1/2C Heavy Cream
- 1/2C Romano Cheese, grated
- 1 Sprig Fresh Rosemary
- S/P, to taste
Instructions – Butter baking dish. Distribute sprouts and onions in dish. In bowl, whisk cream, cheese,garlic, salt and pepper;pour over vegetables and add sprig of rosemary. Cover and bake at 325 degrees for 1 hour. Uncover and bake 15-20 longer until browned and vegetables are tender.
smoked salmon bruschetta
- 1 Baguette, sliced, lightly oiled and toasted
3 Plum Tomatoes, chopped
1 Poblano Pepper, chopped
1 Jalapeno Pepper, chopped
1 Clove Garlic, minced
1T Lemon Juice
1T Lime Juice
1T Extra Virgin Olive Oil
1 Avocado, cubed
4oz. Cream Cheese
1/4C Fresh Basil, chopped
1/4C Fresh Parsley, chopped
1/2# Smoked Salmon
Instructions – Butter baking dish. Distribute sprouts and onions in dish. In bowl, whisk cream, cheese,garlic, salt and pepper;pour over vegetables and add sprig of rosemary. Cover and bake at 325 degrees for 1 hour. Uncover and bake 15-20 longer until browned and vegetables are tender.
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Walla Walla, WA
Dallas, TX