Sentences with phrase «gills onions»

Nikki Rodoni is Director of Sustainability for Gills Onions, the Nation's largest fresh onion processor.

Over the last three years Nikki has led Gills Onions to become one of 243 founding members of The Climate Registry; set a goal of achieving zero waste for the company and helped to establish Gills as a leader in sustainability for the food processing and agriculture industries.

Under her leadership, Gills Onions received the 2009 Governor's Environmental and Economic Leadership Award (GEELA) for its Advanced Energy Recovery System (AERS).

Seeking to offset its electricity bills, Gills Onions in Oxnard has installed a flow battery.

A microgrid like the one at Gills Onions is now being built on the base that will use a 250 - kilowatt battery to store spare power generated by the solar panels.

By Kathryn Jones 24 82 > 20 Independent Distillers > 24 S. Martinelli & Co. > 30 Wyandot Inc. > 36 Berto's Gelato & Sorbet > 40 DairiConcepts > 44 Gills Onions LLC > 48 Neri's Bakery Products Inc. > 52 Ramar Foods International > 56 Banks Holdings Ltd. > 59 Leclerc Foods USA Inc. > 62 Mariani Packing Co..

The $ 10.8 million system was financed by Gills Onions along with $ 2.7 million from the self - generation incentive program of Southern California Gas Co.; $ 3.2 million from the American Recovery and Reinvestment Act; and a $ 499,000 grant from the California Energy Commission for the study of sulfur removal from the biogas.

That is the amount of waste generated daily by the nearly 1 million pounds of onions Gills Onions processes daily.

Not exact matches

2 Sub Rolls 1/2 teaspoon Olive Oil 2 Portobello Mushroom Caps, gills removed 1/2 Red Bell Pepper (we omitted) 1/4 Yellow Onion, sliced thin 1/4 teaspoon Oregano 1/2 tablespoon Soy Sauce 1/2 tablespoon Hot Sauce 2 slices Provolone Cheese

Ingredients: 1/4 cup semi-pearled farro 1/4 cup raw pepitas (aka pumpkin seeds) 1/2 red onion, sliced crosswise into 1/4 - inch rounds 1 large Portobello mushroom cap, stem and dark gills removed (Just use a spoon to scrape out the gills.)

Ingredients: 3 tablespoons extra virgin olive oil, divided 6 portobello mushroom caps, stems and gills removed, and finely chopped 1/2 cup minced carrot 1/2 cup minced celery 1/2 cup minced yellow onion 3 large cloves garlic, minced Kosher salt Fresh ground pepper 1 tablespoon tomato paste 1 28 - ounce can crushed tomatoes (I strongly recommend San Marzano) 2 teaspoons dried oregano 1/4 teaspoon crushed red pepper (optional) 1/2 cup fresh basil leaves, finely chopped (plus extra for serving) 4 medium zucchini

1/2 cup plus 1 teaspoon organic high - oleic safflower oil 1/2 cup white whole wheat flour 3 medium onions, chopped (about 3 cups) 3 stalks celery, chopped (about 2 cups) 3 medium green peppers, chopped (about 3 cups) 3 portobello mushroom caps, gills scraped off, chopped (about 2 cups) 3 large cloves garlic, minced 1/2 cup dry sherry 4 cups chicken - style vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan

Place the mushroom caps gill - side up on the grill with peppers, onion and zucchini.

Skirt steak - 1 1/2 to 2 lbs Boneless chicken breasts 2 - 3 Tbsp olive oil 1 Tbsp butter Salt and pepper 3 - 4 Tbsp Outta The Park Hot & Spicy BBQ Sauce, plus extra 1 red and yellow pepper, sliced in thin strips One large Vidalia onion, sliced in thin strips 2 Anaheim peppers and 2 Poblano peppers, seeds removed and julienned 3 portabello mushrooms, gills removed, sliced 1/4» thick 2 green onions / scallions, diced Soft Tortilla shells (store bought or made from scratch)