Posts Tagged ‘Onion’

  • 1 jar Better Than Good Bacon Jam
  • 1 – 6 ounce cup Plain Greek Yogurt
  • 1/2 Red Onion, diced
  • 1/3 cup Roasted Sunflower Seeds
  • 6 cups Broccoli Florets, chopped

 

 

 

 

 

 

Mix Bacon Jam and Yogurt together in a large bowl, until well incorporated.

Add remaining ingredients and toss until well mixed.

Chill until ready to serve, can be made the day ahead

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  • 2 pounds Chicken, cut into chunks (we used boneless, skinless thigh meat0
  • 1 jar Cookwell & Company Roasted Red Pepper & Tomato Soup
  • 2 heaping tablespoons roasted, minced Garlic
  • 2 heaping tablespoons, minced Ginger
  • 2 heaping capfuls Adams Reserve Garam Masala
  • 1 can Coconut Milk
  • 1 bunch Green Onions, sliced for garnish

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Heat 1/2 cup Extra Virgin Olive Oil in Dutch oven or heavy pot over medium high heat, add Garlic and Ginger and sauté until fragrant, about 2 minutes

Season Chicken with Garam Masala and add to Ginger-Garlic and cook until browned, about 10 – 15 minutes

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Add Roasted Red Pepper & Tomato soup and simmer for 15 minutes, then add Coconut Milk and simmer for another 20 minutes.

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Serve over White Rice and garnish with Green Onion

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  • 1 pound Salmon
  • 1 jar Cookwell & Company Red Pepper & Tomato Soup
  • 1 can Creamed Corn
  • 2 cups small Red Potatoes, halved
  • 1 cup Onion, diced
  • 2 cups Carrot, chopped into 1/4 inch cubes
  • 1 carton Central Market Organics Vegetable Broth
  • 4 tablespoons Butter

 

 

 

 

 

 

Poach Salmon in water or bake in oven until done and flakey

Saute Onion in butter until translucent, add Potatoes and Carrot and mix to incorporate.  Add Roasted Red Pepper & Tomato Soup, creamed Corn and Vegetable Broth, bring to boil, reduce heat and simmer for 20 minutes or until vegetables are soft.

Place in serving bowls and garnish with creme fraiche and a sprinkle of dill.

These Potatoes are wonderful with Beef or Pork, especially Ham

  • 5 pounds Potatoes
  • 1 jar Robert’s Reserve Onion Blossom & Horseradish Dip
  • 1 stick unsalted Butter

 

 

 

 

 

 

Peel and cube Potatoes, boil in salted water until tender

Drain and mash Poatoes with Butter, mix in Onion Blossom & Horseradish Dip

  • 2 pounds Beef, cubed
  • Adam’s Reserve Peppercorn & Garlic Rub
  • 4 tablespoons Olive Oil
  • 1 cup each: Onion, Celery and Carrot, diced and chopped
  • 1 container Central Market Organics Chicken Broth
  • 1 can Fire Roasted Tomatoes with Garlic
  • 1 can Kidney Beans
  • 1 jar Green Valley Ranch Moroccan Sauce


 

 

 

 

 

 

 

Place Olive Oil in Dutch oven or heavy pot over medium high heat, season Beef with Peppercorn & Garlic Rub and add to hot oil, brown all sides

When browned, add Chopped Vegetables and sauté for 10 minutes

 

 

 

 

 

 

Stir in broth, tomatoes, beans and Moroccan Sauce, bring to a boil, reduce heat and simmer over medium high heat for 30 – 45 minutes, stirring occasionally

 

 

 

 

 

 

Serve with crusty bread

  • 1 medium Onion, chopped
  • 1 jar Orti di Calaria Arrabbiata Sauce
  • 1 large Sweet Potato, cubed
  • 2 cups Central Market Organics Vegetable Broth
  • 1 can Great Northern Beans
  • 4 tablespoons Adam’s Reserve Garam Masala
  • 1/2 cup Peanut Butter

Chop Onion and Sweet Potato

Place 6 tablespoons Extra Virgin Olive Oil in Dutch oven or heavy pot over medium high heat, saute Onion and Sweet Potato along with Garam Masala for 8 minutes

Add Arrabbiata Sauce, Vegetable Broth and Beans, simmer for 25 minutes

Stir in Peanut Butter and mix well to incorporate

Serve with Flat Bread that has been heated on the griddle with Olive Oil

  • 1 container chopped Celery & Onion or 3-4 ribs Celery and one medium Onion, chopped
  • 1 Carrot, chopped
  • 2 jars Orti di Calabria Tomato Basil Pasta Sauce
  • 1 package ground Italian Sausage
  • 1 – 16 ounce container Rigatoni or Penne Pasta
  • Ottavio Olive Oil
  • Parmesan Cheese, grated
  • Adam’s Reserve Red Pepper Flakes 1/2 teaspoon, optional

Cook Pasta al dente according to package directions

Heat 3 tablespoons Olive Oil in Dutch oven or large pot and brown Italian Sausage until  no longer pink, break apart with wooden spoon.

Add Celery, Onion and Carrot, stir and cook for 15 minutes

Add Pasta Sauce and Red Pepper Flakes, reduce heat and simmer for 20 minutes to incorporate flavors

Place Pasta on Serving Platter and top with Ragu, garnish with Parmesan Cheese and Parsley

  • 1 – 16 ounce package Ground Light Sausage
  • 1 – 11 ounce container Chopped Onion
  • 1 jar Green Valley Ranch Marionberry and Jalapeno Sauce
  • 2 cans Great Northern Beans
  • 1 jar Tomato Tapenade
  • 1 carton Baby Spinach & Baby Kale mix
  • Sliced Baguette
  • Grated Parmigiano Reggiano

Cook Sausage in large  heavy pot until no longer pink, add Onion and continue to saute for 7 minutes, add Tapenade, Beans and Marionberry Sauce, bring to a boil and add Spinach and Kale, cook for 3 minutes or until greens are wilted.

Pour mixture into a 13 X 9 inch baking dish and top with Sliced Baguette pieces and then Parmigiano Reggiano Cheese.

Bake in 375 degree oven until bubbling and cheese is browned.

Spoon onto serving plates and enjoy!

  • 1 carton Central Market Organics Chicken Broth
  • 1 jar Green Valley Ranch Creole Simmering Sauce
  • 2 cans Diced Tomatoes with Celery, Onion and Bell Pepper
  • 1 pound Raw Shrimp, peeled and deveined
  • 4 links Garlic Chicken Sausage
  • 2 cups uncooked Long Grain Rice

Slice Sausage

Heat Dutch oven or large pot over high heat and add Shrimp and Sausage Slices, heat for 3 minutes

Add Broth and Creole Sauce, bring to a boil

Add Tomatoes and Rice return to a boil and cover, simmer for 20 to 30 minutes or until liquid is absorbed and rice is soft

Enjoy!

  • 1 1/2 – 2 pounds Chicken pieces, your choice
  • 1 jar Green Valley Ranch Marionberry & Jalapeno Sauce
  • 1/2 cup Ottavio Olive Oil
  • 1 – 8 ounce container chopped Onions or large Onion, chopped
  • Adam’s Reserve Sweet Smoked Paprika
  • 2 cans Black Eyed Peas

Season Chicken all over with Paprika, using at least 1/2 jar

Heat Olive Oil in Dutch oven or large pot with lid, over medium high heat.  

Brown Chicken on all sides and transfer to plate

Add Onion to oil and saute for 5 minutes

Add Marionberry Sauce and bring to a boil, mixing to incorporate

Add Chicken and cover, reduce heat and simmer for 20 minutes

Heat Black Eyed Peas in Separate Pot

Place Black Eyed Peas on Serving Platter, top with Chicken and pour sauce over all