Entrees


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Savory Apple, Onion, & Feta Squares


Author: Chef Becca Heflin / It’s Yummi! Serves: 6

Ingredients

8 sheets phyllo (fillo) pastry ** (see notes)
1/3 cup sour cream (any variety)
3/4 cup Gills Caramelized Red Onions
3 crisp apples, (such as Gala, Granny Smith, or Jazz), cored, very thinly sliced, and diced medium.
1 Tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup crumbled feta cheese
Egg wash (for brushing on top of pastry before baking)

Directions

Heat oven to 350F.
Line a rimmed baking sheet with parchment paper, or spray lightly with non-stick cooking spray.
In a large mixing bowl, add onions, diced apples, cinnamon, and nutmeg. Stir to combine.
Place one sheet of phyllo onto baking sheet and use a pastry brush to apply a thin layer of sour cream evenly across the entire sheet. (If your sour cream is too thick, stir in ½ teaspoon tap water.) Repeat two more times. Arrange half of the onion & apple mixture evenly on top of the third phyllo sheet. Sprinkle with half of the feta cheese.
Repeat step #4, then place two additional sheets of pastry on top of filling, applying sour cream to ONLY the first one.
Lightly brush the top sheet of pastry with egg wash. Use a very sharp knife to cut the uncooked pastry into even squares, then place baking sheet onto center rack of heated oven.
Bake for 15 to 20 minutes, or until pastry is golden brown.
Allow pastry to cool on rack slightly before using a spatula to transfer to a serving platter. Enjoy!
NOTES: Working with phyllo pastry can be a bit tricky, as it will dry out quickly. To help prevent this, work quickly, and keep unused phyllo covered with a damp kitchen towel as you put the dish together.
For more of Chef Becca’s delicious recipes, visit www.itsyummi.com.


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Baked Turkey and Onion Meatballs


Serves 6

Ingredients

1 cup rolled oats
1/3 cup milk (any kind)
1 pound lean ground turkey
1/2 cup Gill’s Grilled Onions
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon freshly cracked black pepper
1/8 teaspoon sea or kosher salt
1 large egg
3 tablespoons finely chopped flat-leaf parsley
1 Tablespoon extra-virgin olive oil
1 tablespoon tomato paste

Directions

Author: Chef Becca Heflin / It’s Yummi!
Heat oven to 400F.
Line a rimmed baking sheet with parchment paper, or spray lightly with non-stick cooking spray.
Soak oats in milk in a small bowl until softened, about 2 minutes. Squeeze oats to remove any excess liquid; discard milk.
Lightly beat egg in a large mixing bowl, then add turkey, onions, oats, and seasonings. Use gloved hands or a mixing spatula to incorporate all ingredients together. Use a large cookie scoop (3 Tablespoon size) or gloved hands to form 18 meatballs. Space evenly on prepared baking sheet.
Stir together tomato paste and olive oil and brush over meatballs. Place pan into oven and bake until meatballs are just cooked through and a food thermometer inserted into the center reads 163 degrees F., about 15 to 20 minutes.
Serving suggestion: Serve meatballs over rice or pasta with your favorite sauce, or alone, along with a garden salad. For more of Chef Becca’s delicious recipes, visit www.itsyummi.com


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Mushroom, Onion and Chard Tacos


Ingredients

1 jar of Gills Grilled Yellow Onions
1 12 oz. bag of fresh chopped chard
8 oz. sliced Crimini mushrooms
Grilled Flour or Corn Tortillas
Pecorino Romano Cheese or Blue Cheese Crumbles for topping
Chopped Cilantro for garnish
Pepper to taste

Directions

In a large skillet, sauté’ mushrooms in ½ cup of water over medium-high heat until soft and brown, about 10 minutes.
Add chard, reduce heat to medium, cover and cook until chard is wilted.
Add onions, stir to combine all ingredients and cook for two minutes. Add pepper to taste. Serve in grilled or warm tortillas. Sprinkle with cheese of choice and chopped cilantro.


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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!