Patsy's Onion Relish

• 1 large clove of garlic minced
• 1 tablespoon of Patsy’s Extra Virgin Olive Oil
• 2 jars of Patsy’s Roasted Onions roughly chopped (well drained)
• 2 cups of red wine divided (choose a favorite table red)
• ½ cup of beef broth
• salt and pepper to taste

Start by marinating your favorite cut of steak in 1 cup of red wine and salt and pepper for a minimum of half an hour. Heat the oil over medium flame and sauté the garlic until just lightly browned (about 2-3 minutes). Add onions and heat through until tender. Add rest of red wine, beef broth and reduce flame. Stir as you simmer the
mixture, reducing by half. Season to taste.

Serve with your favorite cut of beef, grilled to your liking. May be made ahead of time and refrigerated for up to 3 days.

Sea Trout With Patsy's Roasted Onions

• 2 Sea Trout fillets, about 10-12 ounces each
• 2 tablespoons butter
• Lemon, juice of one
• 4 large fresh mushrooms, sliced
• 1 small red pepper, seeded and julienned
• ¼ cup olive oil
• 3 cloves garlic, peeled and thinly sliced
• 4 stalks fresh asparagus, cut into bite-size pieces
• Spinach, cooked to yield (tightly packed) 1 cup
• ½ jar (about 6 ounces) drained Patsy's Roasted Onions
• 2 tablespoons white wine
• 1/3 cup seasoned bread crumbs
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

1. Preheat oven to 425 degrees F.
2. Place fillets in roasting pan with 1 tablespoon butter, lemon and ¼ cup water. Bake 10-12 minutes.
3.  While baking, blanche mushrooms and red peppers in boiling water for 2 minutes. Drain.
4. Heat olive oil in a large skillet (medium heat) and sauté garlic just until it begins to color (do not allow to burn). Add mushrooms, red pepper, asparagus, spinach, Patsy's Roasted Onions, and remaining 1 tablespoon butter to the skillet. Increase heat and sauté for an additional minute. Salt and pepper, to taste.
5. Add wine and ¼ cup of water to the vegetables and continue cooking until water evaporates and vegetables have softened.
6. Broil fish 2-3 minutes.
7. Top with seasoned bread crumbs, drizzle with olive oil and broil for an additional 1-2 minutes, or until breadcrumbs have browned.
8. Plate vegetables, arranging fish on top. Garnish with parsley.

Yield: 2 servings

Patsy's Bread Salad ( a great way to use up any day old bread!)

Many thanks go to Ruth Ross for providing this recipe to Patsy's.

• 1 jar Patsy’s Roasted Red & Yellow Peppers, drained, reserve liquid
• 1 jar Patsy’s Roasted Onions, drained, reserve liquid
• 1 jar Patsy’s Roasted Eggplant, drained, reserve liquid
• ½ cup quartered artichoke hearts
• 3 cups dense chewy sourdough, olive, French or Italian bread (at least 1 day old), cut or pulled into large pieces
• 1 tablespoon each dried oregano, basil, and parsley or 2 tablespoons italian seasoning
• 2 or 3 large tomatoes cut into big chunks
• 2 cups (one large) cucumber cut into small chunks
• ½ cup Greek or Italian olives (optional, but very good)
• 4 oz. Feta cheese (optional, but very good)
• Salt and freshly ground black pepper, to taste

1. Combine reserved liquids from the Patsy’s vegetables.

2. 30 to 1 hour before serving, combine all ingredients together. Add the combined liquids from the Patsy’s vegetables. Stir gently to combine.

Yield: 6 to 8 servings

Patsy's Roasted Eggplant Dip

• 3 jars of Patsy’s Roasted Eggplant (drained and reserve liquid)
• 1 jar of Patsy’s Roasted Onions (drained)
• 2 cloves of garlic
• 1 tablespoon of lemon juice
• 1 handful of chopped fresh basil leaves
• 1 handful of pitted Mediterranean olives (your favorite)
• 1 tablespoon of capers
• 3 tablespoons of Patsy’s Extra Virgin Olive Oil
• 3 tablespoons of reserved liquid

Use a food processor or your favorite hand mixer to pulse all ingredients to your desired consistency. This dip is delicious with your favorite flat breads or raw vegetables, a spread on sandwiches, as a dressing for a pasta salad or as an accompaniment to any grilled or roasted meat.

Yields: approximately 4 cups.

Patsy's Pasta Salad

Many thanks go to Ruth Ross for providing this recipe to Patsy's.

• 1 jar of Patsy's Roasted Peppers, drained, reserve liquid
• 1 jar of Patsy's Roasted Eggplants, drained, reserve liquid
• 1 jar of Patsy's Roasted Onions, drained, reserve liquid
• 1 pound pasta such as penne, cooked
• 2 teaspoons Italian seasoning

Combine pasta, veggies and seasoning in a large bowl add about half of the reserved combined liquids and toss. Salt and pepper to taste.

Yield: 8 – 10 servings