Signature Recipe

Grilled Walla Walla Sweet River Onion with Applewood Smoked Bacon, Lettuce and Heirloom Tomato Sandwich

Grilled Sweet Walla Walla Onion With Applewood Smoked Bacon, Lettuce And Heirloom Tomato Sandwich

Sandwich Method:
Heat a gas or wood fired grill to a medium heat. Dress onion steaks with olive oil, salt and pepper. Grill until cooked and tender. Toast onion rolls on grill. Assemble sandwich, dress bun (top and bottom) with 1 1/2 tablespoon of arugula mayonnaise, place romaine spear, grilled onion, bacon, sliced tomato, season with pinch of salt and pepper; top of onion roll. Press slightly to “mash” the flavors together and enjoy!

 

Ingredients:
4 each Walla Walla Onion Steaks, peeled and sliced into ring approx. 1/2 inch thick.
8 Slices of Cooked Applewood Bacon
4 each Fresh Baked Rolls i.e Onion, Dutch Crunch, Sourdough; – split
6 tablespoon Arugula Mayonnaise
4 spears Romaine Hearts
4 each thick cut slices of Heirloom Tomato
Extra Virgin Olive Oil
Pinch Kosher Salt
Pinch Fresh Ground Black Pepper

Arugula Mayonnaise Method:
Combine ingredients in food processor and blend smooth. Reserve for use.

Ingredients:
2 Cups loose packed Baby Arugula
1/2 cup Mayonnaise
Juice of 1 Lemon Pinch Kosher Salt
Pinch Fresh Ground Black Pepper

Appetizers

Walla Walla Mango Salsa

Ingredients:
2 Walla Walla River Sweet Onions, diced
2 mango, diced
2 jalapeños, seeded and diced
2 kiwi, peeled, diced
1 red bell pepper, diced
1c cilantro, chopped
1T white vinegar
juice of 1 lime
s/p to taste

Preparation:

Combine all ingredients and let stand for 30 minutes. Serve.

Walla Walla Scallop Ceviche

Ingredients:
1 Walla Walla River Sweet Onion, thinly sliced
1/2c lime juice, fresh
1/2c orange juice, fresh
1 jalapeño, minced, more to taste
2T sea salt
1 1/2lbs. sea scallops, slice in half
zest of 1 lime and 1 orange

Preparation:

Combine first 5 ingredients in shallow dish; add scallops and fruit zest. Chill 2-3 hours. Serve.

Walla Walla Sweet Corn Fritters

Ingredients:
2 Cups All-purpose Flour
1T Baking Powder
1/2 t Salt
1/4 Cup Sugar, Granulated
2 Eggs, Beaten
1 Cup Milk
2 Walla Walla River Sweet Onions, Diced
1/2 Cup Sweet Corn
1/2 t Cayenne Pepper
1/4 Cup Butter, Melted
Oil for Frying
Honey and Powdered Sugar, Garnish

Description:

Caramelized Walla Walla River Sweet Onions and sweet corn combined in a light batter and deep fried to a golden brown, topped with honey and powdered sugar.

Preparation:

Sauté onion 5-7 minutes and cool. Combine dry ingredients in eding bowl: add wet ingredients and fold. Add corn and onion, fold until combined. DO NOT OVER MIX. Allow mixture to rest 10-15 minutes. Drop batter (approx. size of tablespoon) into 365 degree oil for 3-5 minutes; don’t overcrowd. Drain on towel, top with honey and powdered sugar. Yield: 24-30

Walla Walla Confetti Bruschetta

Ingredients:
2 Walla Walla River Sweet Onions, Diced
8 Dried Apricots, Diced
4 Sun-dried Tomato, Diced
1/2 Cup Red Bell Pepper, Diced
1/2 Cup Yellow Bell Pepper, Diced
1/4 Cup Pecans, Chopped
2T Extra Virgin Olive Oil
Juice of 1 Lemon
3/4 Cup Apricot Preserves
4 oz. Cream Cheese
1 Cup Basil, Chopped
1 Baguette, Thinly Sliced and Toasted

Description:

Walla Walla River Sweet Onions, sun-dried tomatoes, apricot, peppers and pecans make this a flavor-packed starter.

Steps:

In a pan lightly sauté onions; add apricots, peppers, tomatoes and pecans. Cook 2 minutes. In small bowl mix cream cheese and preserves; spread baguette slices and top with warm confetti mixture and lemon juice. Garnish with fresh chopped basil.

Walla Walla Spread

Ingredients:
2 Walla Walla River Sweet Onions, Sliced
4 oz. Cream Cheese
1/2 Cup Mayonaise
1/2 Cup Sour Cream
1 Clove Garlic
Salt/Pepper to Taste
Cayenne Pepper to Taste

Description:

Lightly caramelized Walla Walla River Sweet Onions make this spread great served with crackers and raw vegetables.

Preparation:

Sauté onion 8-10 minutes on medium-high heat to lightly caramelize; add garlic and cool. Combine all ingredients in food processor and blend. Sweet Onion Spread can be stored in the refrigerator for up to 2 weeks. Serve with crackers or raw vegetables. Yield:1 1/2 cup.

Salads

Grilled Walla Walla Sweet Onion and Tomato Salad

Ingredients:
2 Walla Walla River Sweet Onions, halved, slab cut
3T extra virgin olive oil divided
1pt. grape tomatoes, halved
12 basil leaves, cut into match-like strips
3T balsamic vinegar
1/2c parmesan cheese
s/p to taste

Preparation:

Brush onion slabs with oil and salt and pepper on both sides. Grill turning once, 10-12 minutes until just tender. Remove to cutting board and cut into large dice. In bowl, combine tomatoes, onions, vinegar, oil and basil. Garnish with cheese.

Peach Walla Walla Salad

Ingredients:
2 Walla Walla River Sweet Onions, Sliced
2 Peaches, Sliced
1 Cup Red Raspberries
1 Cup Pecans
6 Cup Mixed Salad Greens
2T Butter
2T Brown Sugar
Goat Cheese, Garnish
Raspberry Vinaigrette

Description:

Walla Walla River Sweet Onions, peaches and pecans in a raspberry vinaigrette……all we need is Ray Charles!

Preparation:

Sauté pecans in butter and brown sugar for 5 minutes. In a bowl toss greens with vinaigrette. Place greens on a serving plate topped with onions, peaches, raspberries and warm pecans. Drizzle with more dressing and garnish with a slice of goat cheese. Yield: 4-6 salads.

Walla Walla Artichoke Salad

 

Salad50

Description:

Truly a match made in heaven! The delicate flavors of Walla Walla River Sweet Onions, artichokes hearts and basil on a bed of field fresh baby greens.

Preparation:

For Salad; In a bowl combine all ingredients and toss with vinaigrette. Note; marinade artichoke hearts in 1/3 cup of vinaigrette dressing for 1 hour.

 

 

Salad Ingredients:
3 Cups Baby Greens
3 Cups Baby Spinach
2 Walla Walla River Sweet Onions, Sliced
6 – 8 Artichoke Hearts, Large Sized
1/2 Cup Grape Tomatoes
1/2 Cup Black Olives
Salt and Pepper to Taste

Basil Vinaigrette Dressing:
4 oz. Apple Cider Vinegar
6 oz. Extra Virgin Olive Oil
2 Cloves Garlic, Minced
2 T Basil, Dried
1 T Dijon Mustard
2 T Sugar
Salt and Pepper to Taste
Combine in jar and Shake

 

Walla Walla Asparagus Salad

Ingredients:
1 Walla Walla River Sweet Onions, halved and sliced
1 bunch fresh asparagus
14 oz. cannellini beans
2T extra virgin olive oil
2T cider vinegar
juice of 1/2 lemon, more to taste
2oz. bleu cheese, crumbled
s/p to taste

Preparation:

Blanche asparagus 1 minute in boiling water; place in ice bath. Remove and dry. Combine all ingredients, toss and serve on platter.

Walla Walla Beet Salad

Ingredients:
6 Red Beets, Roasted (Canned Beets Will Work)
2 Walla Walla River Sweet Onions, Sliced
1/2 Cup Fresh Dill, Chopped
3T Red Wine Vinegar
2T Extra Virgin Olive Oil

Description:

Walla Walla River Sweet Onions and roasted beets with dill are a delightful light salad that’s unexpected.

Preparation:

Roast beets and cool then slice. Combine all ingredients and gently toss. Yield: 6 servings

Walla Walla Berry Salad

Ingredients:
2 Walla Walla River Sweet Onions, sliced
6oz. baby spinach
6oz. hearts of romaine, chopped
1pt. assorted fresh berries, more to taste
1c raspberry vinaigrette, more to taste
3oz goat cheese, crumbled
1/2c pecans, chopped
zest of 1 orange

Description:

Walla Walla River Sweet Onions and roasted beets with dill are a delightful light salad that’s unexpected.

Preparation:

On platter, combine greens, onions and dressing; toss. Top with berries, cheese, pecans and orange zest.

Walla Walla Beans and Peppers

Ingredients:
1 lb. Fresh Green Beans
1 Yellow Bell Pepper, Large, Sliced
2 Walla Walla River Sweet Onions, Sliced
1/2 Cup Fresh Parsley, Chopped, Garnish
1 Cup Grape Tomatoes, Garnish

Cumin Vinaigrette:
2T Red Wine Vinegar
1 T Dijon Mustard
2 t Cumin
1 Clove Garlic, Minced
1/3 Cup Extra Virgin Olive Oil
Salt/Pepper to Taste

 

Preparation:

For salad: in bowl, combine vegetables and toss with vinagrette; garnish with additional cumin, parsley and tomato. Yield: 4-6 servings

Walla Walla Cheese Tortellini

Ingredients:
2 Walla Walla River Sweet Onions, Sliced
2 Red Bell Peppers
10 oz. Black Olives, Chopped
11/2 Cups Vinaigrette
1/2 Cup Fresh Basil, Chopped
1 Cheese Tortellini
1 Cup Italian Dressing, more to taste

Description:

Walla Walla River Sweet Onions, red bell pepper and black olives compliment cheese tortellini, chilled and lightly tossed in our house vinaigrette.

Preparation:

Cook tortellini and cool. In a bowl combine pasta, vegetables, olives and vinaigrette. Garnish with fresh basil.

Walla Walla Tomato Salad

Ingredients:
2 Walla Walla River Sweet Onions, diced
3 Pints, Grape Tomatoes, halved
1C Italian Dressing, more if needed
1/2C Parmasean Cheese
2-3oz. Fresh Goat Cheese, crumbled
Cracked Black Pepper to taste

Preparation:

Combine all ingredients and serve. Serves 6 or more.

Soups & Stews

Walla Walla Bisque

Ingredients:
1/2 Cup Butter
6 Sweet Onions, Sliced
3T Flour
36 oz. Chicken Stock
24 oz. Water
1/2 Quart Heavy Cream
Salt/Pepper to Taste
1 Cup Parsley, Chopped

Description:

Walla Walla River Sweet Onions and their delicate, sweet flavor shine in this light bisque.

Preparation:

In a stock pot add butter, onions and cook until tender. Add flour and blend into onion mixture; add stock and water. Bring to boil and reduce heat to simmer for 30 minutes. Add cream, salt/pepper and garnish with fresh parsley. Yield 8-10 servings.

Keystone Kitchen Cassoulet

Ingredients:
2 lbs. Italian Sausage, hot and sweet
2 Walla Walla Sweet Onions, sliced
2 red bell peppers, sliced
3 garlic cloves, minced
1 lb. mushrooms, mixed varieties
3 cups seasoned tomatoes sauce
2 tbsp Extra Virgin olive oil
3/4 cup grated Romano cheese
1 cup fresh basil, chopped
30 oz white beans

Directions:

Sauté sausage until cooked: drain and remove from pan.

To pan add olive oil, onions, peppers, garlic and mushrooms; sauté 5-7 minutes; add beans, cook 5 minutes.

In baking dish, combine sausage, vegetables and tomato sauce. Bake at 375 degrees for 25 minutes. Remove from oven and garnish with cheese and fresh basil.

Walla Walla 3 Melon Soup

Ingredients:
1 Walla Walla River Sweet Onion, quartered
1c watermelon
1c honeydew
1c cantaloupe
1 jalapeño, chopped
1/2c cilantro
juice of 1 lime
s/p to taste

Preparation:

Combine all ingredients in food processor and puree. Season with salt and pepper. Serve well chilled.

Sandwiches

Herbed Walla Walla Sandwich

Ingredients:
8 Slices Multi-grain Bread, Toasted
2 Walla Walla River Sweet Onions, Thinly Sliced
2 Red Bell Pepper, Thinly Sliced
2 Tomatoes, Sliced
1/2 Cup Fresh Parsley, Chopped
1/2 Cup Fresh Basil, Chopped
4 Leaves Red Leaf Lettuce

Sauce:
1/2 Cup Mayonnaise
1 T Dijon Mustard
Hot Sauce to Taste

Description:

Walla Walla River Sweet Onions are the star of the show here nicely paired with fresh basil and parsley.

Preparation:

Assembly: On 4 slices of bread spread the sauce, then a layer of sweet onion, bell pepper and a sprinkle of fresh herbs; repeat onion, pepper and herbs. Top with tomato and red leaf lettuce and spread another piece of bread with the sauce and cover.

Southwest Walla Walla Chicken Wrap

Sweet Onion Chicken Wrap

Description:

Walla Walla River Sweet Onions and the flavor of mesquite, chicken, smokey bacon, and pepper jack cheese is a cowboy’s delight.

Preparation:

Grill chicken and onions brushed with olive oil, salt and pepper over mesquite wood coals. Assembly: In softened tortilla place chopped chicken and onion, lettuce, tomato, jalapeño and pepper jack cheese. Roll burrito style, cut in half, pick and serve with a spicy bar-b-que sauce.

Ingredients:
4 10″ Tortilla Wraps
3 Walla Walla River Sweet Onions
8 Slices bacon
2 Jalapeño Peppers, Seeded and Chopped
3 Cups Shredded Lettuce
1 Tomato, Diced
2 Cups Pepper Jack Cheese
4 Boneless Chicken Breasts, 4-6 Ounces Each

Walla Walla Shrimp Panini

Ingredients:
2 Walla Walla River Sweet Onions, halved and sliced
21/25ct. shrimp, peeled and deveined
2c jalapeño jack cheese
3T extra virgin olive oil
1c ranch dressing
2T Tabasco chipotle hot sauce, more to taste
4 6″ hard rolls or bread
s/p to taste

Preparation:

Saute shrimp and onions until cooked. Assemble sandwich and place in Panini maker until nicely browned and the cheese is melted.

Tropical Walla Walla with Pork Wrap

Ingredients:
4 10″ Tortilla Wraps
3 Cups Shredded Pork
3 Walla Walla River Sweet Onions, Sliced
2 Red Bell Pepper, Sliced
1 Mango, Sliced
1 Cup Mandarin Orange
2 Kiwi, Sliced
3 T Bar-b-que Sauce
Juice 1 Lime
1 Cup Cilantro Chopped
Garnish, Toasted Coconut

Description:

Walla Walla River Sweet Onions coupled with mango, kiwi, mandarin orange, sweet bell pepper and pork, served with a spicy Asian dipping sauce will have you looking for a tropical beach.

Preparation:

Sauté onions and peppers and keep warm. Toss pork with bar-b-que sauce and warm. In a bowl, place fruit and toss with lime juice and cilantro. On softened tortilla place pork, sweet onions, peppers; top with fruit mixture and roll burrito style, cut in half, pick, garnish with toasted coconut and serve with a spicy Asian dipping sauce.

Main Dishes

Walla Walla Filet Mignon & Portobellas

Ingredients:
3 Walla Walla River Sweet Onions, Sliced
6 Portobella Mushrooms, Large, Sliced
4 Cloves Garlic, Minced
3/4 Cup Marsala Wine
4T extra virgin olive oil
1/4lbs. Butter, More if Desired

Description:

Walla Walla River Sweet Onions and portobella mushrooms are sautéed with garlic then finished in Marsala wine then placed on a succulent, juicy center-cut filet mignon.

Preparation:

In pan, caramelize sweet onions in 2T of oil with 2 cloves garlic; remove and keep warm. Add oil and garlic to pan with mushrooms, sauté to tender; remove from pan and keep warm. Deglaze with wine and reduce by half, add butter, onions and mushrooms; toss. Reduce heat, sauté for 5 minutes and serve. Yield: 8 servings

Greek Walla Walla Shrimp

Greek Sweet With Shrimp

Description:

Walla Walla River Sweet Onions, black olives, oregano, garlic, tomato and shrimp are baked then topped with feta cheese and cracked black pepper.

Preparation:

In a pan, add oil, garlic and onions; caramelize and keep warm. In ramekins, layer onion, shrimp, oregano and olives; repeat. Bake 8-10 minutes or until shrimp are cooked. Top with feta, tomato, black pepper and lemon juice.

Ingredients:
6 Ramekins, Buttered
3 Walla Walla River Sweet Onions, Sliced
1 lbs. Shrimp, 21/25 St., Peeled, De-veined
1 Tomato, Diced
3T Oregano, Dried
4 Cloves Garlic, Minced
4T Extra Virgin Olive Oil
Juice of One (1) Lemon
1/4lb. Butter
1 Cup Black Olives
Salt/Pepper to Taste
11/2 Cups Feta Cheese, Crumbled

Walla Walla Mahi-Mahi

GrilledOnionswithMahiMahi25

 

Description:

Walla Walla River Sweet Onions and Mahi-Mahi, gently grilled then topped with a light parsley butter sauce for a taste of the Florida Keys.

Preparation:

Grill onions and mahi-mahi and then keep warm. In sauce pan, add wine and reduce by half, add butter, then parsley and remove from heat when combined. Plate and sauce fish atop the grilled onion slabs (which should be separated and mounded) and garnish with lemon.

Ingredients:
3 Walla Walla River Sweet Onions, 1/4″ Slab-Cut
4 Mahi-Mahi Fillets
4T Extra Virgin Olive Oil
2 Cloves Garlic, Minced
1 Cup Fresh Parsley, Chopped
1/2 Cup White Wine
1/4lbs. Butter
1 Lemon, Wedges, Garnish
Salt/Pepper to Taste

Walla Walla Salmon & Pasta

Ingredients:
2 Walla Walla River Sweet Onions, large dice
6T extra virgin olive oil
1c white wine
2c heavy cream
3T horseradish
10oz. orrechette pasta or pasta of your choice
24oz. salmon fillet
1/4c parmesan cheese
1/4c fresh parsley, chopped

Preparation:

Cook pasta; keep warm. In oil, saute onion 5-7 minutes; remove and keep warm. Deglaze pan with white wine, add cream and reduce by half; add horseradish, pasta and onion to warm through. Salmon can be poached or grilled then flaked for plating.

Plating:

Place pasta and onions on plate; top with salmon and sauce. Garnish with parmesan cheese and parsley.

Side Dishes

Walla Walla Bistro Mashed Potatoes

Ingredients:
4 Walla Walla River Sweet Onions, Sliced
2lbs. Red Potatoes
2 Cloves Garlic, Minced
1 Cup Parmesan Cheese, Grated
2 Cups Ricotta Cheese
1/2lbs.Butter
1/2 Cup Cream
4T Extra Virgin Olive Oil
Salt/Pepper to Taste
Paprika to Garnish

Description:

Caramelized Walla Walla River Sweet Onions are mashed with red potatoes, parmesan, ricotta and brushed with garlic butter then baked to a golden brown.

Preparation:

In a pot boil the potatoes with skin-on. In a pan caramelize the onions in oil. Melt 5T butter with garlic to brush on top of potato mixture. Combine potatoes, cream, cheese and onions then mash (should be a bit chunky). Place potato mixture in large baking dish or ramekins and bake at 400 degrees until golden brown on top. Dust with paprika.

Walla Walla Golden Yukon Potatoe

Ingredients:
3 Walla Walla River Sweet Onions, Sliced
1lbs. Yukon Gold Potatoes, Sliced
4T Extra Virgin Olive Oil
2T Red Wine Vinegar
3T Rosemary
2 Cloves Garlic, Minced
2T Thyme
Salt/Pepper to Taste

Description:

Walla Walla River Sweet Onions sautéed with baby Yukon Gold potatoes are splashed with red wine vinegar and topped with fresh rosemary and thyme.

Preparation:

Boil potatoes to al dente; cool and halve. In pan, sauté onions, garlic and potatoes. When cooked, sprinkle with vinegar, salt, pepper and fresh herbs and then toss.

Grilled Walla Walla Asparagus

Ingredients:
1 lbs. Asparagus, green or white (peel if white)
1 Walla Walla River Sweet Onions, cut into 3 slabs
3T Vinaigrette Dressing
1T Extra Virgin Olive Oil
S/P, to taste
Fresh Basil and Parsley

Preparation:

Coat asparagus with oil, salt and pepper. Grill asparagus over medium high heat 2-3 minutes, flip, cook 2-3 minutes more or until desired doneness. Remove to platter, drizzle with vinaigrette, salt, pepper and chopped fresh herbs for garnish.

Walla Walla Grilled Mixed Vegetables

Ingredients:
3 Walla Walla River Sweet Onions, Sliced
1 Zucchini, Sliced
12 Asparagus Spears
1 Fennel Bulb, Sliced
12 Baby Red Potatoes, Sliced
4T Extra Virgin Olive Oil
2 Cloves Garlic, Minced
1/2 Cup Parmesan Cheese
Red Wine Vinegar to Taste
Salt and Pepper to Taste

Description:

Walla Walla River Sweet Onions, zucchini, asparagus, fennel and baby red potatoes, grilled then tossed with basil vinaigrette and grated parmesan cheese….a house favorite!

Preparation:

Slice vegetables and brush with olive oil, salt and pepper. Grill until tender and toss with vinegar and top with cheese.

Grilled White Asparagus with Walla Wallas & Orange Dressing

Ingredients:
1 lbs. White Asparagus(peeled)
1 Walla Walla River Sweet Onions, thinly sliced
1/4t Orange Zest
2T Orange Juice
1t Lemon Juice
1t Sugar
3T Extra Virgin Olive Oil
Segments of 1 Orange
S/P, to taste

Preparation:

Coat asparagus and Walla Walla River Sweet Onions with oil, salt and pepper. Grill over medium-heat until desired doneness; remove from heat to platter. In bowl, combine oil, zest,orange juice, lemon juice, salt and pepper. Drizzle over grilled vegetables and top with orange segments.

Scalloped Walla Wallas

Ingredients:
4 Walla Walla River Sweet Onions, Sliced
2 Cups Cracker Crumbs
1/2 Cup Buttered Bread Crumbs
3/4 Cup Milk
2 Eggs Beaten
6T Butter
1 Cup Fresh Parsley, Chopped
Salt/Pepper to Taste

Description:

Walla Walla River Sweet Onions show-off their sweetness in this classic scalloped onion dish.

Preparation:

Boil onions until tender and then drain. In a baking dish layer onions, butter, crackers, salt and pepper. Pour milk and egg mixture over the top; sprinkle with buttered bread crumbs and bake at 350 for 20 minutes. Garnish with parsley.

Salsas

Walla Walla Salsa

Ingredients:
4 Cups Plum Tomatoes, Diced
2 Walla Walla River Sweet Onions
1 Jalapeño Pepper, Chopped (seeded if desired)
2T White Vinegar
1/2 Cup Cilantro, Chopped
Juice of 1 lime
1t Sugar
1 Clove Garlic, Minced
Salt/Pepper to Taste

Preparation:

In a bowl combine all ingredients, toss and enjoy. Yield: 4-5 cups.

Peach Walla Walla Salsa

Ingredients:
2 Peaches, Diced
1 Apple, Diced
1 Walla Walla River Sweet Onion (Jumbo), Diced
1 Jalapeño Pepper, Diced
Juice of 1/2 Lime
3/4 Cup Cilantro
1/4t Allspice
1/2t Cinnamon
Salt/Cracked Black Pepper to Taste

Description:

Walla Walla River Sweet Onions, fresh peaches, apples, allspice, and cinnamon makes a great topper on grilled baby back ribs or chicken.

Preparation:

Combine all ingredients in bowl and serve. Great salsa to serve with grill pork tenderloin, baby back ribs, chicken and fish.

Mangomay