recipes inspired by our commodities
our featured recipes

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.

muck dogs

  • 4 Hot Dogs, cook as desired
  • 4 Long Rolls
  • 3T Pepper Jelly
  • 3T Cream Cheese
  • 1 Sweet Onion, diced
  • 2 Jalapeno Peppers, diced
  • Yellow Mustard

instructions – in bowl, combine cream cheese and pepper jelly. Slather on roll, add hot dog then top with onion, peppers and mustard.

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.

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!

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