Appetizers


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French Onion Dip


Ingredients

2 Tbs. unsalted butter
1 large yellow onion, finely diced
1 tsp. kosher salt
1 garlic clove, minced
2 tsp. Worcestershire sauce
1 1/4 cups sour cream
1/4 cup mayonnaise
1/8 tsp. cayenne pepper
1/4 tsp. freshly ground black pepper

Directions

In a fry pan over medium-high heat, melt the butter. Add the onion and salt and cook, stirring often, until soft and caramelized, about 20 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Add the Worcestershire sauce and stir to scrape up the browned bits from the pan bottom. Transfer the onion to a small bowl and let cool to room temperature. In a bowl, stir together the sour cream, mayonnaise, cayenne pepper and black pepper. Stir in the onion. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 week. Serve in individual clear plastic cups or in a large bowl with assorted vegetable sticks. Makes about 2 cups.


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Red & White Onion Tapenade

Prep. Time: 10 min. Cook Time: 0 min.
1-1/3 cups

Ingredients

1 garlic clove
6 ounces pitted Kalamata olives
1/3 cup Gill's chopped white onions
1/3 cup Gill's chopped red onions
2 tablespoons capers, rinsed and drained
1 tablespoon grated lemon peel
1 tablespoon fresh thyme leaves
1/4 cup olive oil
Toasted baguette or rustic bread slices

Directions

In food processor with motor running, drop in garlic and chop. Turn off motor and add olives, onions, capers, lemon peel and thyme. Pulse to chop to coarse consistency.
Add olive oil and pulse to just blend keeping texture in mixture.
Serve with toasted baguette or rustic bread slices.

Creamy Spinach Dip in Sourdough Bread Bowl


3-4 people

Ingredients

2-tablespoons olive oil
2-cloves garlic
1-cup Gills Diced Yellow Onions
1-bag cleaned spinach
1-cup cream cheese whipped
1-cup sour cream
Salt to taste
Pepper to taste
1-large San Francisco sourdough bowl

Directions

Begin this recipe by heating a large sauté pan to a medium-low heat and add oil. Sauté onion until translucent and a bit of color has formed. Slice or dice garlic depending on how spicy you would like the dip and stir into onions. Sauté for 2 minutes or until aromatic. Add the spinach, stirring carefully as the leaves will attempt to jump out of the pan. Cook down spinach only until wilted.
Remove the pan from heat and let cool for 20 minutes. Add cream cheese and sour cream, stirringcarefully until fully incorporated. Add salt and pepper to your personal taste. Transfer mixture to the refrigerator and let cool overnight.
Hollow out the majority of the bread bowl, leaving the walls in tact to form a nice bowl shape. Fill the bowl with spinach dip and serve with sourdough cubes made from the discarded bread. Enjoy!
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Baja California Pico de Gallo (Fresh Tomato Salsa)


2-3 people

Ingredients

2-limes
1-lemon
8-vine ripe Roma tomatoes
2-jalapenos
1-cup Gills Diced Yellow Onions
1-bunch cilantro
1-pinch cumin powder
Salt to taste
Pepper to taste

Directions

For this recipe you will need a medium sized mixing bowl, a cutting board and a sharp knife. Begin by squeezing the juice of the lemon and limes into the bowl. Dice tomatoes and jalapenos into as fine a dice as you can make, or roughly the same size as the pre-diced Gills onions.
Add tomatoes, jalapeños and onions to the bowl of juice. Wash and roughly chop the cilantro, add to the bowl. Add a pinch of cumin and salt and pepper to taste. Mix thoroughly and enjoy!
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Sweet Corn Bread Thanksgiving Stuffing


Serves 6-8

Ingredients

1 Holiday size (19 oz.) Gills diced celery and onions
3 prepared boxes of Jiffy corn bread mix
1 cup olive oil
2-3 large carrots
2 cloves garlic
¼ Cup fresh thyme
4 eggs
2 Cups quality chicken/turkey stock
1 Tablespoon salt
1/2 Tablespoon pepper

Directions

Pre heat the oven to 350 degrees. Prepare Jiffy cornbread mix according to instructions. Let cool. Crumble into large chunks into a large mixing bowl.
Next slice carrot into a small dice. Slice garlic into thin slices. Remove thyme leaves from the stems. Add a quarter cup of olive oil to a large sauté pan and bring to a medium-high heat.
Sauté celery and onions, carrots and garlic for about 10 minutes or until soft. Remove from heat to let cool, add to the bowl of cornbread. Add fresh thyme, salt and pepper to the bowl. Crack eggs into the bowl and begin mixing by hand until cornbread soaks up all the egg.
Lightly press mixture into a greased casserole dish. Pour chicken stock over the stuffing. Bake stuffing for 45 minutes or until fluffy and firm. Remove, let cool and enjoy!


Ingredients

2 cups pickled onion juice
6 hard-boiled eggs, peeled
1/2 cup pickled onions, drained from juice

Directions

Place eggs in a glass jar, layering with the pickled onions. Add juice to cover.
Put lid on the jar and refrigerate for 2 days to let marinate.
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Ingredients

1 cup chopped beets into 1” pieces, then cooked in water. SAVE THE COOKING WATER!!**
1 cup beet cooking water
2 – 3 cups pickled onion brine to cover the eggs (depends on the jar and size of chopped beets)
1/2 cup pickled onions, drained from brine
3 cardamom pods
2 star anise
6 hard-boiled eggs, peeled

Directions

**you can use whole canned beets and drain the juice from the can for the liquid
Place eggs in a jar, layering the pickled onions and beets among the eggs. Combine beet juice and pickled onion brine and pour over the eggs. Cover, refrigerate and store for a week to blend flavors and let the eggs turn pink!
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Ingredients

2 cups pickle onion brine
1/2 cup pickled red onions, drained from brine
3 cardamom pods
1 tsp mustard seeds (yellow or brown)
1 Tablespoon yellow curry powder or curry paste
6 hard-boiled eggs, peeled

Directions

Combine onion brine and spices. In a jar, layer pickled onions among the hard boiled eggs, then pour the brine over them. Cap the jar and store refrigerated for at least 3 days to let flavors permeate the eggs.
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Ingredients

2 cups pickle onion brine
1/2 cup pickled onions
6 cloves
2 jalapenos, sliced lengthwise and seeded
1 teaspoon cumin seeds
1 bay leaf
3 garlic cloves, peeled
1/2 teaspoon dry oregano OR 3 sprigs of fresh oregano
6 hard-boiled eggs, peeled

Directions

Layer eggs and pickled onions in a jar, placing the jalapenos along the sides. Then add spices. Then pour the 2 cups brine over them and put the lid on the jar. Refrigerate at least 3 days for the flavors to meld.
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Ingredients

2 cups pickled onion brine
1/2 cup pickled red onions
4 sprigs fresh tarragon
1 teaspoon mustard seeds
1 teaspoon herbs de provence
6 hard-boiled eggs, peeled

Directions

In a jar, layer the pickled onions and eggs. Combine the herbs and mustard seeds and pickled onion brine. Pour over the eggs, seal the jar and refrigerate at least 3 days for flavors to develop.
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