Hwy. 28 Farms Three Bean Chili

Serves 6-8

Ingredients

  1. 1lb ground beef
  2. 1 5oz container Hwy. 28 Farms Diced Yellow Onion
  3. 1 5oz container Hwy. 28 Farms Diced Tri-Peppers
  4. 2 1/2 T. Chili Powder
  5. 1 Clove Garlic, minced
  6. 1/2 t. Ground Cumin
  7. 1 29oz can Diced Tomatoes
  8. 1 15oz can Tomato Sauce
  9. 1 16oz can Chili Beans, undrained
  10. 1 16oz can Black Beans, undrained
  11. 1 16oz can Pork and Beans, undrained
  12. Salt and Pepper to Taste
  13. Toppings: Diced Jalapeño chili peppers, sour cream, and shredded cheddar cheese.

Directions

  • In a large saucepan over medium high heat, combine the ground beef, onion and peppers. Sautee for about 5 minutes, or until beef is browned. Drain excess fat.
  • Add the chili powder, garlic, cumin, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through.
  • Serve in large bowls and top with diced jalapeño peppers, a dollop of sour cream and a sprinkle of shredded cheddar cheese.

Hwy. 28 Farms Hot Onion Dip

Ingredients

  1. 3 (8 ounce) packages cream cheese, softened
  2. 1 5oz container Hwy 28 Farms Diced Yellow onions
  3. 2 cups grated Parmesan cheese
  4. 1/2 cup mayonnaise

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
  • In the prepared dish, mix the cream cheese, onion, Parmesan cheese and mayonnaise.
  • Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.

Hwy. 28 Farms Tri-Peppers Slaw

Ingredients

  1. 2 5oz containers Hwy 28 Farms Diced Tri-Peppers
  2. 3 medium tomatoes, diced
  3. 1 (8 ounce) bottle balsamic vinaigrette
  4. 1 cup crumbled feta cheese

Directions

  • In a large bowl, gently toss the Diced Tri-Peppers, tomatoes, balsamic vinaigrette, and feta cheese. Allow to sit 5 minutes before serving.

Fruit Smoothie

Ingredients

  1. 4 ice cubes
  2. 1/2 cup Hwy. 28 Farms Pineapple Chunks (substitute any of the Hwy. 28 Farms fresh cut fruit chunks)
  3. 1 large banana, sliced
  4. 1 cup pineapple or apple juice

Directions

  • Place all ingredients in the bowl of a blender
  • Puree on high until smooth

Gazpacho

Ingredients

  1. 4 cups tomato juice
  2. 1 5oz container Hwy. 28 Farms Diced Yellow Onions
  3. 1 5oz container Hwy. 28 Farms Diced Tri-Peppers
  4. 1 cucumber, chopped
  5. 2 cups chopped tomatoes
  6. 2 green onions, chopped
  7. 1 clove garlic, minced
  8. 3 tablespoons fresh lemon juice
  9. 2 tablespoons red wine vinegar
  10. 1 teaspoon dried tarragon
  11. 1 teaspoon dried basil
  12. 1/4 cup chopped fresh parsley
  13. 1 teaspoon white sugar
  14. salt and pepper to taste

Directions

  • In a blender or food processor, combine tomato juice, onion, bell peppers, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper.
  • Blend until well-combined but still slightly chunky.
  • Chill at least 2 hours before serving.

Grilled Pineapple Salsa

Ingredients

  1. 5 (1-inch) slices of Hwy. 28 Farms Cored Pineapple
  2. 1 5oz container Hwy. 28 Farms Diced Red Peppers
  3. 1 5oz container Hwy. 28 Farms Diced Green Peppers
  4. Cooking spray
  5. 1 5oz container Hwy 28 Farms Diced Red Onions
  6. 1/2 cup chopped fresh cilantro
  7. 3 tablespoons fresh lime juice
  8. 1 tablespoon brown sugar
  9. 1 1/2 teaspoons minced crystallized ginger
  10. 2 jalapeño peppers, seeded and minced
  11. 1 drained canned chipotle chile in adobo sauce, minced

Directions

  • Preheat grill.
  • Place five slices of Pineapple on grill rack coated with cooking spray; grill 3 minutes on each side.
  • Dice Pineapple.
  • Combine pineapple, peppers, onion, and remaining ingredients
  • Toss gently.

Low-Fat Baked Onion Rings

Ingredients

  1. 7 oz package Hwy 28 Farms Sliced Yellow Onions
  2. 2 1/4 cups low fat buttermilk
  3. 1/2 cup panko bread crumbs
  4. 1/4 cup Italian seasoned whole wheat bread crumbs
  5. 1/4 cup crushed corn flake crumbs
  6. salt to taste
  7. olive oil baking spray

Directions

  • Place onion slices in a shallow dish. Pour the buttermilk over and let soak for about 1 - 2 hours, refrigerate.
  • Preheat oven to 450 degrees. Line baking sheet with parchment paper or foil.
  • Combine panko, bread crumbs and corn flakes and place half of the crumbs in a large dish, season with salt. Reserve the rest for when the first batch is used up. This should help avoid clumping and they should stick better to the onions.
  • Dip each soaked onion ring into the crumb mixture; coat well. Place rings onto two cookie sheets. Lightly spray with oil. Bake about 12 minutes or until golden brown. Serve immediately.