Entrees


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Grilled Onion Pannini

Prep. Time: 10 min. Cook Time: 5 min.
1 serving

Ingredients

2 slices red and white onion, cut in half
2 tablespoons olive oil, divided
1/4 teaspoon kosher salt
2 slices 1/2 inch thick rustic or sourdough bread
1 tablespoon mashed avocado
1/3 cup arugula
1 slice Provolone cheese
1 tablespoon onion pesto

Directions

Drizzle 2 teaspoons oil in sauté pan. Add onion, season and with salt. Cook until lightly browned and translucent; set aside.
Spread avocado on one slice of bread. Top with arugula cheese and grilled onions. Spread pesto on remaining slice of bread and top sandwich. Brush top side of sandwich with olive oil.
Place sandwich oiled side down on Panini maker. Brush oil on remaining side of bread. Close lid and cook until bread is golden and cheese is melted. Cut in half and serve.

Tangy Summer Pork Loin Featuring Gills Red Onion


5-6 people

Ingredients

1-tablespoon honey
1-tablespoon stone ground mustard
1-pork loin, trimmed and cleaned
2-cups Gills’ Diced Red Onions
1-cup orange juice
2-cloves garlic
2-lemons
1-bunch cilantro
Salt to taste
Pepper to taste

Directions

To begin this recipe, simply turn your grill on high heat. Next, make your pork marinade by mixing together honey and mustard and adding a pinch of salt and pepper to the bowl. Rub marinade all over the pork loin until completely coated (you can do this the day before for better results).
Next, place onions into a Ziploc bag and add the orange juice and a pinch of salt and pepper. Slice the garlic cloves as thin as possible and add to the bag along with the juice and zest of two lemons and one roughly chopped bunch of cilantro.
Reduce grill heat to medium-low, and sear the pork loin on all sides. Cook pork loin for about 20-30 minutes depending on weight, until the internal temperature reaches 140 degrees. Remove and let rest before slicing. While pork is resting, pull onion out of the bag and grill gently for about 5 minutes, being careful to prevent onions from falling through the grill rack.
Slice pork loin and elegantly platter; garnish the pork slices with Gills’ diced red onions.
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Grand Slam Chili with Shredded Beef


5 people

Ingredients

2-tablespoons olive oil
1-lb beef chuck cubes
1-cup Gills’ Diced White Onions
1-cup Gills’ diced celery and onion blend
1-teaspoon cumin
2-tablespoons chili powder
1-tablespoon paprika
1-tablespoon sugar
2-cups beef stock
1-10 oz. canned crushed tomato
1-8 oz. can tomato sauce
2-cans kidney beans
2-tablespoons Worcestershire
Salt to taste
Pepper to taste

Directions

Begin this recipe by heating a large stockpot to a medium-high heat and add olive oil. Pan sear the beef cubes until golden brown on all sides, remove from pan. This will be much easier if you only sear 4-5 cubes at a time.
Once all meat has been caramelized and removed, add onion and celery to the pan and reduce heat. Sauté the onion and celery until translucent, about 15 minutes. Add cumin, chili powder, paprika and sugar and continue cooking for 5 minutes. Finally, add all remaining ingredients and bring to a boil. Reduce heat to a low simmer and cover for 3 hours stirring occasionally. Once meat is fork tender and falling apart, serve and enjoy!
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Classic Lasagna featuring Gills Diced Celery and Onions


Serves 7

Ingredients

1-6 oz. container Gills diced celery and onions
½ pound Italian turkey sausage
1 jar quality tomato marinara
1 package lasagna pasta
½ cup olive oil
1 ½ cups fresh ricotta
1 bunch spinach
1 bag shredded mozzarella
½ cup shredded parmesan
Pinch salt
Pinch pepper

Directions

Begin by making your meat sauce or Bolognese. Using a small stock pot, heat olive oil to a medium high heat. Add turkey sausage - if cased remove the casing. Sear sausage until fully cooked and remove from the pot. Add diced celery and onions to the pot and cook until translucent. Use this opportunity to clean the pan with a wooden spatula. Once cooked through add a jar of your favorite tomato marina along with a pinch of salt and pepper.
Next bring a pot of water to a boil and add pasta. Let cook briefly, just until they are al dente. Cool down and coat with some olive oil. Next gather a deep casserole dish and grease well.
Place a spoon full of sauce at the base. Repeat layering of pasta, sauce, ricotta and spinach into the casserole dish in this order until dish is completely full. Finish the top of the lasagna with fresh mozzarella and a sprinkle of oregano. Bake lasagna until sauce is bubbling, let cool 5 minutes, top with parmesan and serve!


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Ingredients

1 1/2 lb (about 4 c) cooked chicken, diced in 1/2” cubes
1/2 c Fermentata™ Golden Turmeric Raw Cultured Diced Onions
1/4 c celery heart, diced
1/2 c diced apple or Asian apple pear (1 medium apple)
1/4 c chopped scallions, white and green parts (about 3 scallions)
1/2 c unsweetened dried cranberries
3/4 c Marcona almonds, roughly chopped
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Dressing
1/2 c house-made or high quality mayonnaise
1/2 c 2% Greek yogurt
1/2 t fresh ginger puree
2-3 T fresh lemon juice or white balsamic vinegar or apple cider vinegar
2 T Madras curry powder or house-blend curry powder

Directions

In a large bowl, combine all salad ingredients and toss well to combine.
In a separate bowl, whisk together all dressing ingredients and thin to desired consistency with additional lemon juice or vinegar.
Add dressing to the chicken mixture and toss well to combine.
Adjust seasoning, if desired, with kosher salt and freshly ground black pepper.
Serve chilled.