WEST COAST VEGETABLE/
BLAND FARMS
Whole Sweet Onions with
Sweet Pea Dressing
4 medium to large Bland Farms/West Coast Vegetable*
Vidalia or Panoche sweet onions, peeled and cored
1 10-ounce box frozen sweet peas
1/2-1 cup sour cream
1/2-1 teaspoon sugar
Fresh herbs for garnish
1. Drop onions into boiling water for 5 minutes, or until as tender
as desired. Lift onions from water and arrange on a platter.
2. Drop peas into the same water and cook until brightly colored
and as tender as desired. Drain well.
3. In a bowl, mix sour cream with sugar to taste. Gently fold in peas.
4. Fill onions with sweet pea dressing and garnish with fresh herbs
of your choice. Makes 4 servings.
* Brands may vary by region; substitute a similar product.
I Side Dishes
WILSONBATIZ
Tomato Gratin
6 tablespoons olive oil
2 onions, sliced
2 red or green bell peppers, seeded and sliced into rounds
2 eggplants, thinly sliced
1 garlic clove, crushed
Salt and freshly ground pepper
2 pounds small zucchini, sliced into rounds
2 pounds WilsonBatiz* tomatoes, sliced
4 pinches of dried savory and thyme, mixed
1/2 cup freshly grated Parmesan cheese or fine bread crumbs
(or mixture of both)
1. Preheat oven to 350°F. Heat 3 tablespoons olive oil in a large frying
pan over medium heat. Add onions and brown slightly. Add peppers,
eggplant, garlic, and salt and pepper to taste; cook gently, stirring
occasionally, until softened.
2. Place the cooked vegetables in a 9-by-13-inch baking dish. Arrange
zucchini and tomato slices on top in overlapping rows. Sprinkle with
savory and thyme, salt and pepper to taste, and 2 tablespoons olive oil.
Bake for 30 minutes.
3. Sprinkle with Parmesan and remaining olive oil. Bake for 15 minutes.
Makes 6 servings.
* Brands may vary by region; substitute a similar product.
