Gear up for the Big Game with our take on an old classic. Adding caramelized onions is a score for the home team!
1 cup sour cream or Greek yogurt
1 cup cream cheese or neufchatel, softened
½ cup mayonnaise
1 recipe caramelized onions (see below)
1 tsp Worcestershire sauce
1 tsp fresh-squeezed lemon juice
In a stand mixer fitted with a paddle attachment, beat together first three ingredients until well-combined. Add caramelized onions, Worcestershire sauce and lemon juice. Mix until just incorporated.
Scrape the sides and bottom of the bowl and stir a few times to make sure everything is evenly distributed.
Refrigerate in an airtight container for at least 2 hours, up to one week. Serve chilled with potato chips or veggie crudités.
Ingredients for Caramelized Onions
2 Tbsp olive oil
4 medium yellow onions, halved and sliced
½ tsp sea salt
Heat oil in a skillet over medium heat. Add onions and sauté for 5 minutes or until starting to soften.
Add salt, reduce heat to medium low and cook for 50-80 minutes, stirring every few minutes, or until onions are very soft, golden brown and caramelized. Timing will depend on your type of pan, size of onions and heat of your stove.
If onions start to stick to the bottom of pan, reduce heat to low. To speed things up after 50 minutes, turn the heat higher for more caramelization. Stir continuously to prevent burning.
Garnish with green onions, chives, or parsley for a hint of green.
March can be a shoulder season for local produce, but citrus fruits are always a great choice for a spring-in-your-step dessert. Try fresh-squeezed lime juice instead of lemon and whipped cream instead of meringue for a fresh spritely and super easy DIY pie.
Your favorite graham cracker crust
2 large egg whites
4 large egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh squeezed lime juice
2 tsp lime zest
1 cup heavy cream
3 tablespoons powdered sugar
1 tsp vanilla extract
Preheat oven to 325 *.
Bake your graham cracker crust in a 9” pie or 10” tart pan.
While it cools, beat egg whites until stiff. In a separate bowl, whisk together yolks, condensed milk, lime juice and zest. Fold 1/3 of the whites into the mixture at a time, just until incorporated.
Pour into shell and bake until set in the center – about 20 minutes. Let cool on counter, once cooled, chill in refrigerator for at least two hours. You can prepare the pie up to 2 days ahead.
Whip cream and vanilla with whisk or mixer, adding 1 tablespoon at a time, until medium peaks form. Spread or dollop casually on pie. Garnish with lime wedge. You can chill the pie for another 6-8 hours.
These are a delicious and handy snack, and you don’t even have to turn on the stove! When you buy apples at The Patch, we give 10 cents for every pound purchased to help local schools’ garden programs. grow!
1 apple, peeled and diced
1 cup rolled oats
½ cup peanut or almond butter
½ cup whole pitted medjool dates (not chopped)
1 tsp cinnamon
1 Tbsp chia seeds
¼ cup dried cranberries or cherries
Add everything except dried cranberries/cherries to a food processor and process until well-combined, stopping as needed to use a spatula to clean the sides and get everything near the blade.
Once well-combined, put in a bowl and stir in dried cranberries/cherries. Divide into 12 equal parts and roll into balls. Refrigerate for at least one hour. These taste best chilled and right out of the fridge!
Easy to make, and you can enjoy it for breakfast, lunch or dinner. When you buy apples at The Patch, we give 10 cents for every pound purchased to help local schools’ garden programs. grow!
10 cups apples peeled, cored, cut into ¾ inch pieces
1 cup granulated sugar
1 Tbsp all-purpose flour
1 tsp cinnamon
¼ tsp ground nutmeg
1 tsp lemon juice
3 Tbsp water
1 cup all-purpose flour
1 cup packed brown sugar
1 cup rolled oats
½ tsp cinnamon
½ cup finely chopped walnuts
¼ tsp salt
10 Tbsp unsalted butter, melted
Optional toppings: ice cream, yogurt, sour cream Taste for seasoning.
Preheat oven to 350°. Coat 9” x 13” baking pan with cooking spray.
Make filling: Place apples, sugar, flour, cinnamon, nutmeg, lemon juice and water in a large bowl. Toss to coat. Pour apple mixture into prepared pan in even layer.
Make topping: In medium bowl, combine flour, brown sugar, oats, cinnamon, walnuts and salt. Pour in melted butter and stir everything with a fork to combine evenly. Sprinkle topping evenly over apple mixture.
Bake: Place pan in oven and bake 35-40 minutes until topping is deep golden brown and fruit is bubbling. Cool 10 minutes. Serve by itself, or topped with ice cream, yogurt, or sour cream.
The perfect classy accompaniment to Surf & Turf. Voila.
2 oz cognac
1 oz Cointreau
¾ oz fresh-squeezed lemon juice
Lemon or orange twist, for garnish
Superfine or turbinado sugar to rim glass
Prepare cocktail glass by making a slit in a lemon wedge and running the cut edge around the rim of the glass. Dip the rim in a saucer of superfine sugar to create a thin crust and chill glass until needed.
Pour other ingredients into a cocktail shaker filled with ice cubes. Shake well until chilled.
Strain into serving glass and garnish with a twist of lemon or orange peel.