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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