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!


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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Ingredients

2-4 cups Fermentata™ Raw Classic or Golden Turmeric Cultured Diced Onions
1/4 to 1/2 cup onion kvass (reserved brine from Fermentata™ Raw Cultured Diced Onions)
2-3 Tablespoon Korean red pepper flakes (“Gochugaru”)
1 teaspoon ground ginger or 1 Tablespoon minced fresh Ginger
1/2 Tablespoon garlic powder or 2 Tablespoons fresh minced or Roasted Garlic
1/2 teaspoon freshly ground black pepper
1/2 Tablespoon toasted sesame seeds
2 Tablespoon Fish Sauce*
1 Tablespoon dark brown sugar*
1 teaspoon kosher salt*

Directions

You may need to visit your local international market or Asian grocery store to source the Korean red pepper flakes. Gochugaru is the corner stone of the Korean flavor profile and is used in many dishes to lend a traditional kick of smoky heat. It is what gives kimchi its robust red color and spicy ‘flavor’.
Mix all ingredients and add to 2-4 cups of fermented onion. For best results, allow to marinade with onions for a day or two. This could stand alone as one of numerous side dish served traditionally with Korean meals, and in particular, could lend itself well to bulgogi bibimbap and any lettuce wrap as a condiment/ topping. *Omit is desired.


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Ingredients

2-4 cups Fermentata™ Raw Classic or Golden Turmeric Cultured Diced Onions
1/4 to 1/2 cup onion kvass (reserved brine from Fermentata™ Raw Cultured Diced Onions)
2-4 Tablespoons Curry Powder

Directions

Mix all ingredients in a bowl, mix well and add to the desired amount of onions. A general recommendation would be to add this recipe of seasoning to 2-4 cups of fermented onions depending on the level of curry flavor you desire. Add to your favorite stir fry or soup to incorporate a wealth of complex curry flavor to your meals. Practicing different ratios of these spices can diversify your cooking and lend itself well to a low salt dietary plan without the sacrifice of dynamic flavor.
Use Probiotic Curry as a base to create Dips & Dressings.


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Ingredients

2-4 cups Fermentata™ Raw Classic or Golden Turmeric Cultured Diced Onions
1/4 to 1/2 cup onion kvass (reserved brine from Fermentata™ Raw Cultured Diced Onions)
2 Tablespoon Mustard Seeds brown, yellow or combination
2 Teaspoon Dill Seed
2 Tablespoon Mustard Powder
1 Teaspoon Caraway
1 Teaspoon potato flour (optional to thicken)

Directions

Mix all ingredients well and combine with 2-4 cups fermented Classic or Turmeric onion. The spiciness of this seasoning blend is customizable so adjust mustard and mustard powder to taste or add more onions to the mix to adjust as needed. Use in place of horseradish on red meats, use in place of any prepared mustard for a bold exciting fresh taste on mustard. Great as a topper on hotdogs and roast beef or a great base for vinaigrettes and bound salads.


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Ingredients

11 ounces Fermentata™ Raw Cultured Diced Onions
5 ounces Kvass (reserved brine from Fermentata™ Raw Cultured Diced Onions)
3 Cloves Garlic
1 Bay Leaf
2 teaspoon Oregano leaf (or oregano leaf powder)
2 teaspoons Cumin Seeds
1 teaspoon Ground Peppercorns
Salt to taste

Directions

Combine the measured ingredients in a bowl, mix well and fold into the fermented onions. Spice up your onions and add to your favorite taco mix, fajitas, or as a side to add into other meals as a flavorful addition. Use this to make homemade salsa or as a way to spice up your breakfast frittata. The ratio of spice to onions should be conservative at first and the amount of the blend added can be increased based on your desired taste and intended use.


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Ingredients

Yeilds 4 cups
4 cups Fermentata™ Classic Diced Onions
4 cups sour cream
2 cups mayonnaise
1 Tablespoon Chives
3 Tablespoon Parsley
1 Tablespoon Dill
1 Tablespoon Garlic Powder
1 teaspoon Basil leaf
Salt and pepper to taste

Directions

Mix all ingredients and combine with fermented onions. Either dried or fresh herbs may be used, but the dried will take longer to come to full flavor with the onions. If using fresh herbs, increase the quantity times 2 and adjust the ratio of onions based on intended use and desired concentration of ranch flavor. In general, a higher concentration can be desirable when added to a combination dish, and a softer flavor may be desired for a standalone side or topping. May be used with yogurt to and an addition of mint and cucumber for a tzatziki sauce (add to chicken or use as a dipping sauce or sandwich spread). Puree optional depending on the desired texture.
Probiotic Spicy Ranch
Follow recipe above and add spicy heat of your choice. Some suggestions are; chipotle, cayenne or Sriracha.


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1 dozen eggs

Ingredients

1 c Fermentata’s™ Classic or Golden Turmeric Raw Cultured Diced Onions
1 dozen hard boiled eggs, peeled and chopped
1/2 c good quality or house-made mayonnaise
2 T good quality prepared mustard
Salt and pepper to taste

Directions

Place ingredients in a mixing bowl and fold to incorporate. Use on salads, sandwiches or lettuce cups.


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Ingredients

1/2 c Fermentata™ Classic Diced Onions or Fermentata™ Probiotic Escabeche Condiment
4 large Hass avocados
2 T minced fresh Serrano chilies
1/2 c chopped fresh cilantro
1 lime, juiced
2 T kvass (reserved brine from Fermentata™ Raw Cultured Diced Onions)
Sea salt to taste

Directions

Halve and pit the avocados. Scoop out the meat with a spoon and place in a medium bowl.
Use a fork to slightly mash the avocado, leaving them a little chunky. Add onion, jalapeño, cilantro, garlic, lime juice, lime zest, and salt and pepper. Mix to distribute the ingredients.
Serve immediately, or lay plastic wrap directly on the surface of the guacamole and keep chilled in the fridge until ready to serve.


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1 Cup

Ingredients

1/2 c Onion kvass (reserved brine from Fermentata™ Raw Cultured Diced Onions)
1/2 cup quality white wine vinegar
4 T Fermentata™ Classic Diced Onions
Coarsely ground black pepper and salt to taste
Optional: 1 T fresh flat-leaf parsley, coarsely chopped, dash of sugar to taste

Directions

Pulse ingredients in a food processor until desired minced consistency.