Having a special BBQ? Make these a day ahead as a topping for burgers and hot dogs and your guests will be begging you for the recipe. Holland Ranch Sweet Onions are available at the farmers market now...come and get um!
Holland Ranch Sweet Onions are available only during spring and early summer, don't wait too long or you will miss them! Find us on Saturday mornings 9-noon at the Antelope Valley Winery located on the corner of 20th St W. & Ave. M in Lancaster, CA.
1 baguette, sliced
8 oz. package of cream cheese, softened
1 cup Holland Ranch sweet onions, diced (Try roasting before adding to recipe)
1 cup mayonnaise (use the good stuff)
1 cup Pecorino Romano cheese (or Parmesan), grated
1 tbsp black pepper, freshly ground
Heat oven to 350°F.
Brush slices of baguette with olive oil, bake on a baking sheet for 10-15 minutes until golden. Remove from oven and let
cool. Beat the softened cream cheese until smooth.Stir in sweet onion, mayonnaise, Pecorino Romano cheese, and black pepper. Mix well. Pour the dip into a baking dish. Bake for 35-45 minutes or until the top is brown and bubbly. Serve hot.
This recipe was adapted from the original recipe found on http://whiteonricecouple.com/
1 bunch Organic Dinosaur Kale, chopped
1 small Organic Sweet Orange Bell Pepper, sliced thinly
1 small Organic Onion, sliced thinly
2-3 cloves Organic Garlic
3-4 tablespoons, Organic Olive Oil
Salt & Pepper to taste
Sauté sliced onion in the olive oil until soft, add sliced pepper and continue cooking until softened, add garlic and continue cooking 2 minutes being careful not to burn or brown the garlic. Add chopped kale and stir until leaves are covered with oil, turn down the heat to med-low, cover and cook for approximately 15 minutes. Simple, healthy and delicious! Serves 2