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Off the Vine recipes
Embrace simplicity in the kitchen this year! Cooking at home is more cost effective and better for you!
By choosing organic produce you give yourself the best nutrition available. Weekly at Off the Vine, we offer the freshest seasonal fruits and vegetables from small to large organic farms. We keep it simple to get more value from your dollar. No pesticides, fillers, chemicals or preservatives.
Only quality, nutrition and taste with every bite!
This "RAW" Apple Pie uses very few ingredients, it is easy to make and tastes so fresh! Ingredients: Crust: 1 1/2 cups sunflower seeds, 3/4 cup raisins, 1 tablespoon carob powder Filling: 5-6 medium sized apples peeled and cored, 3/4 cup raw honey, 1 tablespoon Cinnamon, juice from 1/2 Meyer lemon, shredded coconut, dash of cloves (optional), 1 seasonal fruit (kiwi, banana or other)
Directions: Make the crust by placing the sunflower seeds, raisins and carob powder in a food processor and process with the "S" blade until finely ground and mixture sticks together. Line a 9" pie pan with this mixture and form the crust. Take the apples, and pulse chop with the "S" blade into small pieces. (Leave in chunks...Be sure not to overdo it and make apple sauce!) In a bowl, mix the chopped apples, cinnamon, lemon juice and honey and dash of cloves together. Scoop the mixture into the pie crust. Save the "juice" that remains and drizzle over pie when served. Level out with a spatula. Sprinkle on Coconut flakes on top of the mixture. Cut and garnish with Kiwi or seasonal fruit into thin slices and place on top of the coconut flakes in the center of the pie! For best results, place in refrigerator for 1 hr to allow pie to set. Enjoy!
grilled apples and honey…Ingredients: 1 large or 2 small tart apples, peeled and sliced into 1/2-inch-thick rounds, 2 teaspoons almond or canola oil, 1 teaspoon confectioners' sugar, 1 ounce sharp Cheddar or Parmigiano-Reggiano cheese, 2 tablespoons chopped pecans, toasted, 4 teaspoons honey Preparation: Preheat grill or grill pan to medium heat. Toss apple slices with oil and sugar in a large bowl. Grill the apple slices until just tender and lightly marked, turning once, about 6 minutes total. Shave cheese into thin strips with a vegetable peeler. Top the apple slices with a sprinkling of cheese and nuts and drizzle with honey.
Off the Vine recommends using certified organic ingredients, when available, in all recipes to maximize flavors and
nutrition while minimizing your risk of exposure to pesticides, chemicals and preservatives!
Savoy and mushroom fettuccine…Ingredients: 8 ounces whole-wheat fettuccine, 6 cups shredded Savoy cabbage, (about 1 small head), 2 teaspoons extra-virgin olive oil, 4 medium crimini mushroom caps, gills removed, thinly sliced, 1 small onion, chopped, 3 cloves garlic, minced, 3/4 cup dry white wine, 2 teaspoons all-purpose flour, 1 teaspoon salt, 1/4 teaspoon freshly ground pepper, 1 cup grape tomatoes, halved, 1 cup diced smoked cheese, such as smoked mozzarella, Cheddar or gouda, 2 teaspoons chopped fresh sage, or 3/4 teaspoon dried. Preparation: Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add cabbage and continue cooking, stirring occasionally, until the pasta and cabbage are tender, about 4 minutes more. Reserve 1/2 cup of the cooking liquid and drain the pasta and cabbage. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion and garlic and cook, stirring often, until the mushrooms are tender and beginning to release their liquid, about 5 minutes. Whisk wine and flour in a small bowl. Add to the pan along with salt and pepper; cook, stirring, until the mixture thickens, about 1 minute. Add tomatoes and cook until just beginning to break down, about 1 minute more. Return the pasta and cabbage to the pot. Add the mushroom sauce, the reserved cooking liquid, cheese and sage; gently toss to combine.
Pear applesauce! SERVINGS: Makes about 8 cups INGREDIENTS: 4 apples, cored, peeled, large dice, 6 pears, cored, peeled, large dice, 2 tablespoons lemon juice, 1 cup apple juice, 1/2 cup organic sugar, 1/4 teaspoon ground cinnamon PREPARATION: 1. Toss the apples and pears with the lemon juice in a large sauce pan. Add the remaining ingredients and bring to a boil. 2. Reduce to a simmer and cook, lightly covered, for about 15 minutes or until the fruit is softened but not mushy. 3. Remove the cover from the pot and continue cooking for 5 minutes, stirring occasionally. Remove from the heat and cool to room temperature. The applesauce will keep in the refrigerator, covered, for up to 3 days.
Kale is hearty, grows in cool climates and is available in most of the U.S. during winter months. It gives heft and texture to soups and can even be eaten roasted like a (very) healthy potato chip. Rich in calcium and antioxidants, the leafy green cabbage -- cousin to both Brussels sprouts and collard greens -- packs a veritable wallop of vitamins in each serving, delivering 400% of your daily needs for vitamin C, 2,000% of vitamin K and 360% of vitamin A. Take that, orange juice!
Sautéed Kale with Garlic & Red Onions To save some time, wash, dry, and trim the kale the day before and store in crisper. SERVINGS 6 INGREDIENTS: 5 tablespoons olive oil, 2 medium red onions, cut into 1/2-inch slices, 4 cloves garlic, finely chopped, 3 pounds kale, stemmed, 1/2 teaspoon salt, 1/2 teaspoon fresh-ground black pepper, 3 tablespoons balsamic vinegar PREPARATION; Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the onion and cook until the onions soften and are golden brown. Remove from the pan and set aside. Reduce the heat to medium low, add the garlic and cook for 2 to 3 minutes. Remove the garlic and place it with the reserved onion. Wipe any blackened bits from the pan, and add the remaining oil. Increase the heat to medium high, add the kale and cook, stirring occasionally until the kale wilts. Add the cooked onion and garlic, and salt and pepper; reduce the heat to medium low and continue to cook until the kale is tender. Toss in the vinegar and serve. May be rewarmed.
Nutritious sweet potatoes make a colorful and tasty side dish. Servings 4 Ingredients: 3 to 4 sweet potatoes, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/8 teaspoon freshly ground black pepper, 1/3 cup sweetened dried cranberries Prep: 1. Preheat the oven to 425 degrees F. Lightly oil a large baking sheet and set aside. Peel the sweet potatoes then cut them in half lengthwise. Cut each half into 1/4-inch wide strips. Place the sliced potatoes into a large bowl and add the oil, salt, and pepper. Toss gently to coat the potato slices well and spread them on the baking sheet in a single layer. 2. Bake until the potatoes are lightly browned and crisp on the outside and tender on the inside, 25 to 30 minutes, turning once about halfway through. Serve immediately sprinkled with the cranberries.
The chioggia beet came from the Italian coastal town of Chioggia, near Venice. It's been around since the early 19th-century. It tastes just like regular purple beets, maybe a little sweeter. The skin is a hot pink/fuchsia color, and when sliced open, the inside has beautiful pink and white stripes. Like any other beet, it can be prepared the same way; steamed, sauteed, roasted, and pickled. The greens are also edible. When its round root is cut, it reveals superb rings, alternating white and deep pink. After cooking, the flesh turns completely pale pink, which is why it is preferred in its raw form. It matures very early and has a mild flavor, and so requires less cooking time than most varieties of beet.
CHIOGGA BEETS with HORSERADISH CREAM Hands-on time: 10 minutes Time to table: 10 minutes Serves 4
1 pound cooked chiogga (or other) beets, peeled and cubed or sliced DRESSING: Sour cream, Horseradish, Dash of lemon juice, Salt & pepper to taste. Whisk dressing ingredients and drizzle over the beets. Serve and enjoy!
RED CABBAGE prepared this way, it’s savory and delicious—a fabulous side dish. Game plan: You can make this dish up to one day ahead; it gets better as it sits. (For a vegetarian option, omit the bacon and substitute low-sodium vegetable broth for the chicken broth.)
INGREDIENTS: 1 medium head red cabbage, 6 thick slices applewood-smoked bacon, or other smoked bacon, cut into lardons (about 1/4-by-1/4-by-3/4-inch pieces), 1 medium yellow onion, thinly sliced, 2 tablespoons packed dark brown sugar, 2 tablespoons Dijon mustard, 1/3 cup apple cider vinegar, 1 cup low-sodium chicken broth INSTRUCTIONS: Slice cabbage in half lengthwise. Use a sharp knife to cut a V-shaped notch around the white core and discard it. Slice both pieces in half again so you have 4 quarters, then thinly slice each piece crosswise into 1/4-inch-thick strips. Set aside. Place bacon in a large Dutch oven or other large pot with a tight-fitting lid over medium heat and cook, stirring occasionally, until it is browned and most of the fat has cooked off. Add onion and stir to coat in bacon fat. Season with salt and freshly ground black pepper, and cook until onion softens and edges begin to brown, about 4 to 5 minutes. Add cabbage, stir to coat it in bacon fat and cook until cabbage begins to wilt, about 4 minutes. Stir in brown sugar and mustard. Deglaze the pan by adding cider vinegar and scraping the pan with a spatula to incorporate the browned bits into the sauce. Add chicken broth and season with a few pinches of salt and more freshly ground pepper. Bring mixture to a simmer, then reduce heat to medium-low and cover the pan tightly. Simmer cabbage, stirring occasionally, until it is soft and soupy and bacon is tender, about 45 minutes. If cabbage begins to look dry, add more chicken broth or water.
All varieties of cucumbers can theoretically be used as salad cucumbers, also known as slicing cucumbers, or as pickling cucumbers . However, some varieties of cucumbers are much better suited for one type of preparation than the other. Regardless of whether a cucumber is to be sliced and eaten as is, or pickled and then consumed, the most important qualities of any cucumber are that it is fresh and crisp, not overripe and soft.
Quick pickled cucs…Ingredients: 12 - 3 to 4 inch long pickling cucumbers, 2 cups water, 1 3/4 cups white vinegar, 1 1/2 cups chopped fresh dill weed, 1/2 cup white sugar, 8 cloves garlic, chopped, 1 1/2 tablespoons coarse salt, 1 tablespoon pickling spice, 1 1/2 teaspoons dill seed, 1/2 teaspoon red pepper flakes, or to taste, 4 sprigs fresh dill weed Directions: In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve. Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.
Apples & Red Cabbage..a tasty side dish …Ingredients: 3/4 cup water, 1 small head red cabbage, finely shredded, 3 apples - peeled, cored and chopped, 1/4 cup packed brown sugar, 1 cup distilled white vinegar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves, 2 tablespoons butter, divided. Directions: Place water in a large saucepan, and stir in cabbage, apples, brown sugar, vinegar, cinnamon, allspice, cloves, and 1 tablespoon butter. Bring to a boil. Reduce heat, and cover. Simmer 45 minutes, stirring occasionally, until cabbage is tender. Stir in remaining butter before serving.
Delicious Garlic Beet Greens …Ingredients: 1/4 cup olive oil, 1 1/2 -2 pounds of beet greens (from the tops of beets), cleaned and washed, 5 to 6 garlic cloves, smashed and finely chopped, Dried red pepper flakes, Red wine vinegar, Salt and pepper to taste. Method: Cut the greens into chiffonade. Heat oil in a large sauté pan over medium high heat. Add garlic and sauté until fragrant. Add beat greens to pan and sauté about 5 minutes. Sprinkle greens with red pepper flakes and a splash of red wine vinegar. Salt and pepper to taste. Serve immediately.
Yellow Pear tomatoes are heirloom tomatoes. Most are yellow or orange in the shape of a pear, but much smaller. They are generally sweet.
Leeks…The edible portions of the leek are the white onion base and light green stalk. The dark green portion is usually discarded since it has less flavor. As the leek grows, this part becomes woody and very chewy. One of the most popular uses for the whites and light green stalks is for adding flavor to stock. Leek has a mild onion-like taste, less bitter than scallion. The taste might be described as a mixture of mild onion and cucumber, with a fresh smell similar to scallion. In its raw state, the vegetable is crunchy and firm. Leek is typically chopped into slices 5–10 mm thick. The slices have a tendency to fall apart, due to the layered structure of the leek. There are different ways of preparing the vegetable:
- Boiled, which turns it soft and mild in taste.
- Fried, which leaves it more crunchy and preserves the taste.
- Raw, which can be used in salads, doing especially well when they are the prime ingredient.
Carrot and raisin salad…This is a delicious, healthy and easy recipe that is perfect for a brunch, summer bbq, or served as a simple salad with dinner. The sweet raisins give it a nice twist and pop kids love. You can even make this in bulk and enjoy it for lunch and or dinner throughout the week. To maximize flavors, make this a day ahead. Ingredients: 4 large heirloom carrots, 1/2 cup of raisins, 1 - 1" piece of ginger root, peeled and grated, 2 teaspoons of lemon zest, 1 tablespoon of fresh lemon juice, 3/4 teaspoon of salt, 1/2 cup of crème fraiche, pepper. Method: Peel and cut carrots into batons about 2 inches long and 1/4 inch square. Whisk together ginger root, lemon zest and juice, salt, pepper and crème fraiche. Toss with carrots and raisins, taste and adjust seasonings. Chill and serve.
Fennel…It is a highly aromatic and flavorful herb with culinary and medicinal uses, and is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable. Try raw or cooked!
Fresh gold potato salad…Ingredients: 1 1/2 pounds red or Yukon Gold potatoes, scrubbed and cut into 1-inch pieces, 1 teaspoon salt, 1 1/2 teaspoons sherry or white-wine vinegar, Freshly ground pepper, to taste, 1/4 cup nonfat plain yogurt, 2 tablespoons reduced-fat mayonnaise, 1 tablespoon Dijon mustard, 1/3 cup chopped celery, 1/4 cup chopped scallions, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh dill, (optional)
Preparation: Cover potatoes with cold water in a medium saucepan and add salt. Bring to a boil and cook over medium heat until tender, 7 to 9 minutes. Drain in a colander and transfer to a large bowl. Toss with vinegar and season generously with pepper. Set the potatoes aside to cool. Whisk together yogurt, mayonnaise and mustard in a small bowl. Add the dressing to the reserved potatoes along with celery, scallions, parsley and dill, if using, stirring gently to combine. Season with salt and pepper. Enjoy!
Collards...this soul food staple boasts a big vitamin K pop! This superfood is also bursting with both Vitamin A and beta carotene.
Collards and apples…simply dressed with apple cider vinegar and a good olive oil is the best way to enjoy fresh greens. INGREDIENTs: 1 1/2 pounds collard greens, 1 tablespoons olive oil, 1 large garlic cloves, thinly sliced, 1/2 cups apple cider 1 teaspoon cider vinegar, Salt, 2 red cooking apples such as Gala or Rome Beauty, unpeeled and cut into 3/4-inch chunks PREPARATION: 1. Trim stem ends from collard greens; remove stems from leaves. Cut stems into 1-inch pieces; cut leaves into 2-inch pieces. Rinse leaves and stems; drain well. 2. In 4-6 quart saucepot, heat oil over high heat until hot. Add garlic and cook 30 seconds to 1 minute or until golden, stirring constantly. Add as many leaves and stems as possible, cider, vinegar, and 1/2 teaspoons salt, stirring to wilt greens. Add remaining greens in batches. 3. Reduce heat to medium. Cover saucepot and cook greens 15 minutes. Stir in apples; cook, partially covered, 10 minutes longer or until stems are very tender and most of liquid evaporates, stirring occasionally. With slotted spoon, transfer to serving bowl. Great mix of tastes!
Raw nuts have healthy fats that are essential to the body. Raw nuts can help lower the LDL (low-density lipoprotein) or "bad," cholesterol level in the blood. Raw nuts can reduce your risk of blood clots and can improve the healthy lining of your arteries When nuts are roasted at a temperature higher than 170 degrees, those disease-fighting fats get broken down into free radicals that do just the opposite: contribute to plaque and cardiovascular disease. Look for raw, organic nuts available online at OTV! Fermented foods such as kimchi help to support our intestinal flora and overall health. Cooking foods like cabbage and other vegetables and herbs, kills many of the vitamins and minerals and certainly most of the enzymes. When you ferment these vegetables, though, your body can absorb more essential nutrients (and they're easier to digest). Fermented foods provide probiotics (good bacteria) that help our bodies fight off disease, boost our immune system and aid in good health. Try with cabbage, cauliflower, broccoli….
Cauliflower steaks! INGREDIENTS: 1 1 1/2-pound head of cauliflower, 1 1/2 cups water, 1 cup whole milk, 2 tablespoons vegetable oil plus additional for brushing. PREPARATION: 1. Heat oven to 250 degrees F. Using a sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside. 2. Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, 1 1/2 cups water, and milk in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain,reserving 1 cup cooking liquid. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry. Transfer florets to blender. Add reserved 1 cup cooking liquid and puree until smooth. Return puree to same saucepan and increase oven temperature to 350 degrees F. 3. Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes. 4. Warm cauliflower puree over medium heat. Divide puree between 2 plates; top each with cauliflower steak. A variation…also grill the cauliflower in the same manner but use this Tahini sauce!
INGREDIENTS: Tahini Sauce…1/4 cup tahini, stirred well to blend, 1/4 cup water, 2 to 3 tablespoons fresh lemon juice, 1 large clove garlic, minced, 1 tablespoon minced fresh cilantro, Kosher or sea salt PREPARATION: To make the tahini sauce, in a small bowl, whisk together the tahini, 1/4 water, and 2 tablespoons lemon juice until smooth. Whisk in the garlic, cilantro, and salt to taste. Taste and adjust with more lemon juice, if desired. (to grill for this version…2 medium cauliflowers, Extra virgin olive oil, Kosher or sea salt and freshly ground black pepper, Chopped fresh cilantro, for garnish)
Did you know…Beneficial Bugs such as spiders and ladybugs eat unwanted pests and reduce the need for toxic pesticides. Sustainable farmers encourage beneficial insects on their farms by creating habitats for them. They also release beneficial insects to combat specific pests. Spiders, ladybugs, wasps, lacewings, beetles and dragonflies are some of the hardworking and beautiful bugs that help create a healthy ecosystem on the farm.
Watermelon Gazpacho Recipe Prep Time: 20 mins Total Time: 20 mins
Ingredients: 8 cup(s) watermelon, seedless, (about 6 pounds with rind), finely diced, 1 medium cucumber(s), peeled, seeded and finely diced, 1/2 medium pepper(s), red, bell, finely diced, 1/4 cup(s) basil, fresh, chopped, 1/4 cup(s) parsley, flat-leaf, chopped, 3 tablespoon vinegar, red wine, 2 tablespoon shallot(s), minced, 2 tablespoon oil, olive, extra virgin, 3/4 teaspoon salt
Preparation: 1. Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. 2. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl.
3. Stir in the remaining diced mixture. Serve at room temperature or chilled.
Humus 1 -15 oz. can of chick peas/garbanzo beans, 3 garlic cloves minced, juice of one lime or lemon, 1-2 Tbls. tamari (soy sauce), 1/4-1/2 cup tahini
1/2 teas. cumin (optional), 1/4 cup fresh minced parsley (or 2 Tbls dried), lots of black pepper, 1/4 cup minced scallions
Be sure to rinse the chick peas, then mash in food processor, usually I add some water to make this easier. Combine everything else in the processor.
Taste and correct seasoning, like extra garlic, tamari or tahini. Sometimes add pesto or roast peppers to make it a different flavor.
Gazpacho 3 large tomatoes, 1.5 cups tomato juice, 2 bell peppers (remove seeds), 2 cucumbers, 2 stalks of celery, 2 whole green onions, 2 cloves of garlic, Juice of one lime, 2 Tablespoon wine vinegar, ¼ teaspoon oregano, ½ teaspoon ground black pepper, 2 tablespoon olive oil, 1.5 teaspoon paprika, Dash cumin, ½ teaspoon basil, ¼ cup fresh parsley. Start with tomatoes (to “grease” the blender). Chop each vegetable in food processor or blender. Combine ingredients and chill for a few hours.
Raw Zucchini Hummus: 2 medium zucchini, 2 Tablespoons olive oil, juice of ½ lime, 2 Tablespoons Tahini (ground sesame seeds), 1/4 teaspoon salt, 2 garlic cloves, 1 teaspoon paprika, ½ teaspoon cumin, Sprinkle of cayenne, Sprinkle of ground pepper, Cilantro leaves. Peel, chop & squeeze water out of zucchini. Process all together until smooth, scraping at least once. Garnish with cilantro & paprika/black pepper and enjoy.
Bok choy really is the king of cabbages, with a higher concentration of beta carotene and Vitamin A than any of its cabbage cousins
(as well as a healthy wallop of Vitamin C). When shopping, look for the tiny baby bok choy varieties, prized for their tenderness. Vegetables cooked in broth
adds dimension and flavor without relying on olive oil or butter. INGREDIENTS 1 1/2 pounds bok choy, 2 cups vegetable broth, 2 garlic cloves, minced
1 small onion, thinly sliced, 1/2 orange, cut into wedges, 1 can (4 ounces) sliced water chestnuts, drained, 1/2 cup chopped fresh cilantro,
2 tablespoons tamari or soy sauce, Salt, Freshly ground pepper
PREPARATION 1. If the bok choy heads are small, cut into halves or quarters. If it is a large head, chop into bite-size pieces.
2. In a medium saucepan over high heat, bring the broth, garlic, onion, and orange wedges to a boil. Reduce the heat to low, cover, and simmer for 5 minutes.
Add the bok choy and simmer for 5 minutes, or until tender. Add the water chestnuts, cilantro, and tamari or soy sauce. Simmer for 1 minute.
Remove and discard the orange wedges. Season with salt and pepper to taste. Serve in bowls.
Nutritious sweet potatoes make a colorful and tasty side dish.
INGREDIENTS 3 to 4 sweet potatoes, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/8 teaspoon freshly ground black pepper, 1/3 cup sweetened dried cranberries PREPARATION 1. Preheat the oven to 425 degrees F. Lightly oil a large baking sheet and set aside. Peel the sweet potatoes then cut them in half lengthwise.
Cut each half into 1/4-inch wide strips. Place the sliced potatoes into a large bowl and add the oil, salt, and pepper. Toss gently to coat the potato slices well
and spread them on the baking sheet in a single layer. 2. Bake until the potatoes are lightly browned and crisp on the outside and tender on the inside,
25 to 30 minutes, turning once about halfway through. Serve immediately sprinkled with the cranberries.
Orange, Carrot and Seed Salad Ingredients: Carrots, Orange, Sunflower Seeds, Pumpkin Seeds, Sesame Seeds. Directions: Grate 2 carrots, add sliced segments of orange, then sunflower, pumpkin and sesame seeds. Mix together and voila! - a taste explosion!
DAIKON radish…usually white and mostly shaped like carrots…the flavor is generally rather mild compared to smaller radishes.
Sautéed Spinach with Pine Nuts & Golden Raisins…Pine nuts and sweet golden raisins brighten up sautéed spinach.
Ingredients: 2 teaspoons extra-virgin olive oil, 2 tablespoons golden raisins, 1 tablespoon pine nuts, 2 cloves garlic, minced, 1 10-12 ounces of fresh spinach, tough stems removed, 2 teaspoons balsamic vinegar, 1/8 teaspoon salt, 1 tablespoon shaved Parmesan cheese, Freshly ground pepper, to taste
Preparation: Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add raisins, pine nuts and garlic; cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in vinegar and salt.
Serve immediately, sprinkled with Parmesan and pepper.
Romanesco Cauliflower The vegetable resembles a cauliflower, but is of a light green color. The broccoli's shape could be described as fractal; each bud is composed of a series of smaller buds, all arranged in yet another logarithmic spiral. Prepared like normal broccoli and
don’t overcook. The texture is more tender than cauliflower, making it suited to raw use as crudités. Crudités are traditional French appetizers. Crudités often include celery, carrots, broccoli, cauliflower and asparagus spears with a vinaigrette or other dipping sauce.
Chard has shiny green ribbed leaves, with stems that range from white to yellow and red depending on the cultivar. It has a slightly bitter taste.
Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked or sautéed; their bitterness fades
with cooking, leaving a refined flavor which is more delicate than that of cooked spinach.
A big advantage of eating raw is that it brings Nature’s intentions into focus. When we speak of eating raw we are referring to
fruit, nuts, and vegetables, which taste good to the majority of humankind in their basic simplicity direct from tree, bush or vine.
- Raw foods are better quality; therefore you eat less to satisfy your nutritional needs. The heat of cooking depletes vitamins, damages proteins and fats, and destroys enzymes which benefit digestion. As your percentage of raw foods increases you feel satisfied and have more energy on smaller meals
because raw food has the best balance of water, nutrients, and fiber tomeet your body’s needs. Raw foods have more flavor than cooked foods so there is no need to add salt, sugar, spices,or other condiments that can irritate your digestion system or over stimulate other organs. Raw foods take very little preparation so you spend less time in the kitchen! Yes! Even a child of 5 or 6 can prepare most items for breakfast, lunch or dinner. This gives children
a sense of self-esteem and independence, not to mention the break it gives Mom or Dad.
No cook veggies wraps Ingredients: 2 very ripe avocados, 3 tomatoes, diced, 1/2 jalapeno pepper, diced, 2 tbsp yellow onion, diced, 3 cloves fresh garlic, minced, 1/4 cup fresh cilantro, chopped, kernels from one ear raw organic corn, 2 tsp fresh lime juice, 6-8 large romaine lettuce leaves PREP: In a medium sized bowl, mash the avocado. Add remaining ingredients and stir until well mixed. Spread 2-3 tablespoons of this mixture onto lettuce leaves and wrap.
Raw Sweet Corn Salad Ingredients: 1 large ear of raw sweet corn, 1/2 red bell pepper, chopped 1 large ripe tomato, diced, 3 Tbsp. parsley, minced, 1 celery stalk, diced, 1/4 cup sweet red onion, chopped Wash all vegetables, remove kernels of corn from cob, dice tomato, dice celery, chop red pepper and onion, and mince the parsley. Combine in a bowl, cover and set in refrigerator. Possibly use an avocado type dressing. (Raw corn on or off the cob is delicious. Simply clean, wash and eat!)
Raw and Easy Corn Chowder Ingredients: 4 c. fresh sweet corn, 2 c. almond milk (or your preference), Chili powder to taste
Preparations: For crunchy bits, use corn as is, for chewier, dehydrate corn for 2 hours or to desired consistency. Put corn in a quart container with tight lid.
Cover with milk to rehydrate, adding more as needed. When rehydrated, add another 1+1/2 c. of milk and shake to combine. Pour half or more into a blender and liquefy to creamy consistency. Pour this back into quart container and shake to mix. Serve as is, or put lid on and warm in basin or pan of warm water.
Greek Salad Traditional Greek Salad's do not use lettuce! Ingredients: tomatoes, chopped or sliced,
cucumbers-sliced or chopped, chopped red onion, chopped bell pepper, oil & vinegar. Mix together. ENJOY!
Quick chards! Ingredients: 3 bunches Swiss chard - trimmed and cut into 1" pieces, 1 tablespoon Salted Butter, 2 large cloves garlic (pressed) 3 tablespoons dried currants, 1 tablespoon red wine vinegar, red pepper flakes (if desired), sea salt and pepper (to taste) Instructions: Wash and steam fresh Swiss Chard until tender, about 5 minutes. Melt the salted butter in a large skillet over medium heat. Add fresh garlic and saute for 30 seconds or so. Add steamed chard and currants. Saute until heated throughout about 3 minutes. Drizzle red wine vinegar and toss to coat. Season to taste with red pepper flakes, sea salt and pepper.
Mushrooms, Fennel and Cherry Tomatoes Ingredients: 1/2 pound crimini (brown) mushrooms, 1 bunch spring onions,* greens removed, root ends trimmed, 1 small fennel bulb 2-3 cups cherry or grape tomatoes, 1 tablespoon chopped fresh garlic, 1 tablespoon olive oil, 1 tablespoon balsamic vinegar 2 teaspoons chopped fresh rosemary , fresh basil or parsley, Salt and pepper, Italian bread or other good, crusty, "sopping up"-style bread Instructions: 1. Heat the oven to 375 degrees. Line the inside and outside of a metal baking pan with a double layer of aluminum foil. 2. Halve or quarter the mushrooms (or leave them whole if they're small). Cut the onions into sixths or eighths. Cut out core of the fennel and thinly slice the bulb. Place mushrooms, onions and fennel parts in pan. 3. Toss in tomatoes, garlic, olive oil, vinegar and herbs. 4. Cover tightly with foil and bake in the oven, shaking the pan occasionally, 30-40 minutes. Add salt and pepper to taste. Serve with bread to sop up the pan juices.
Apple Pie Parfait! Skip the pie and ice cream and enjoy our healthy alternative. makes: 4 servings Ingredients: 1 cup diced apples, 4 tablespoon fresh lemon juice, 4 tablespoon maple syrup, 1 tablespoon ground cinnamon, 1 ¼ cup of your favorite Bear Naked Granola, 2 ½ cups of your favorite Organic Yogurt Directions: Place diced apples in a bowl and add lemon juice, maple syrup and cinnamon and combine.
To assemble the parfait place 2 tablespoon of granola at the bottom of four 12oz cups. Add a layer of ¼ cup yogurt and 2 tablespoons of apple mixture to each cup. Repeat layers a second time and top each cup with 2 tablespoons of yogurt a 1 tablespoon of granola for garnish.
Make a choice. Choose organic produce.
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