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.
Submitted by gills_admin on Fri, 05/20/2011 - 13:49
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!
Submitted by gills_admin on Fri, 05/20/2011 - 13:53
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!
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!
