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Off the Vine Organic Produce
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!
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 (from Moosewood)
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
from Texas Family Cookbook adapted by Jeannette Debs
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:
Off the Vine Produce, adapted by Jeannette Debs
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.
Kale & Potato Hash… a hearty and healthy dish…
Ingredients 8 cups torn kale leaves, (about 1/2 large bunch; see Tip), 2 tablespoons horseradish, 1 medium shallot, minced, 1/2 teaspoon freshly ground pepper, 1/4 teaspoon salt, 2 cups cooked shredded potatoes, (see Ingredient note), 3 tablespoons extra-virgin olive oil
Preparation 1. Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop.
2. Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.
3. Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes
and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.
Tips & Notes Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes,
remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam
the kale during the first stages of cooking. Ingredient Note: Fresh, partially cooked, shredded potatoes for hash browns can be found in the
refrigerated produce section and sometimes in the dairy section of most supermarkets. Alternatively, boil potatoes until they can just be pierced
with a fork but are not completely tender. Let cool slightly, then shred.
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!
This “RAW” Apple Pie uses very few ingredients, it is easy to make and tastes wonderful!
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. (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 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!
DAIKON radish…usually white and mostly shaped like carrots…
the flavor is generally rather mild compared to smaller radishes.
Pasta with Greens & Tomato Sauce…This homey pasta dish uses pancetta (Italian bacon) in the tomato sauce, but for vegetarians
it can be easily omitted. The collards and Parmesan elevate the calcium count to rival a cup of milk.
Ingredients: 1 pound collard greens, (about 12 cups), stripped from thick stems, washed, dried and coarsely chopped (1/2-inch pieces), 2 ounces sliced pancetta, or bacon, finely diced (3/4 cup), 2 teaspoons extra-virgin olive oil, 1 medium onion, chopped, 2 cloves garlic, minced, 1/8 teaspoon crushed red pepper, 2 cups chopped fresh tomatoes with sauce, 1/4 cup water, 8 ounces medium pasta shells,
(3 cups), 1/4 teaspoon salt, Freshly ground pepper, to taste, 1/2 cup freshly grated Parmigiano-Reggiano cheese
Preparation: Bring 2 cups lightly salted water to a boil in a large wide pan. Add collards and cook until tender, 10 to 12 minutes. Drain, rinse with cold water and press out excess moisture. Set aside. Put a large pot of lightly salted water on to boil for cooking pasta. Cook pancetta (or bacon) in a large nonstick skillet over medium heat, stirring often, until golden, 5 minutes. Drain; discard fat. Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 to 60 seconds. Add the pancetta (or bacon), tomatoes and water; bring to a simmer, mashing the tomatoes with a potato masher or the side of a wooden spoon. Reduce heat to medium-low and simmer, uncovered, until thickened, about 20 minutes. About 10 minutes before the sauce is ready, cook pasta in the boiling water, stirring often, until just tender, 8 to 10 minutes. Reserve 1/4 cup of the cooking water and drain the pasta. Add the pasta, collards and reserved pasta-cooking water to the tomato sauce. Heat, stirring, until the pasta has absorbed some of the flavors, about 1 minute. Season with salt and pepper. Spoon into pasta bowls, sprinkle with cheese and serve.
Warm Apple-Cabbage Slaw...A simple sauté of apples and cabbage. Ingredients 1 1/2 cups shredded cabbage, 1 apple, thinly sliced, 1/4 cup apple juice, or broth or water, Cider vinegar, to taste, Salt, to taste. Preparation Place cabbage, apple and apple juice (or broth or water) in a medium skillet, cover and cook until tender. Stir in cider vinegar and salt to taste.
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.
Starting our year off on a healthy note, we are giving you some info and recipes on how to use your fruits and vegetables
in their raw form. 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!
Enjoy and thank you for supporting organic produce! www.offthevine.org 850-374-2181
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.
Burrito Breakfast! The whole family will enjoy this flavorful breakfast. Ingredients: 7”or 9”diameter whole grain tortillas, 1 large tomato, seeded and diced 1/2 of one red bell pepper, seeded and diced, 1/2 of one small sweet or white onion, or substitute with scallions or chives, 1 small ripe avocado, sliced, 4 small turkey sausages, cut into 1” pieces, 4 large eggs, or substitute with only egg whites, Salt and pepper to taste, 1 tsp. lime juice, 2 tbs. jalapenos, seeded and diced or substitute with green bell peppers, 1 tbs. cilantro, chopped, 2 tbs. canola oil or almond oil, 1 cup lowfat plain yogurt, 1 cup Monterey Jack cheese or Cheddar shredded, optional, 2 cups potato hash (frozen or leftover!)
Directions: Turn on the oven or toaster oven to bake at 180º to 200ºF. Cover all 4 tortillas together with a damp paper towel or a clean damp towel placing them on a baking tray and in the oven. Please make sure not to turn on the broil, to avoid fire. Prep the ingredients by washing and dicing the tomato, peppers, onion, avocado and cilantro. Add lime juice to the sliced avocados to prevent oxidation, or browning. Using a skillet over medium high heat, add one tablespoon of oil. Sauté potato hash until golden brown. Transfer potatoes into a bowl and sprinkle with salt. Using the same skillet, add the remaining 1 tablespoon of oil and sauté turkey sausages until well done according to recommended time on the package. Add the onions and peppers and sauté for another minute. Add a pinch of salt, tomatoes and eggs. Start scrambling the eggs with all the sautéd ingredients until eggs are firm, 1 or 2 minutes. Turn off the heat and fold in 1 cup of yogurt, chopped cilantro and season with black pepper to taste. Remove tortillas from the oven and start assembling with potatoes, scrambled egg mixture, cheese and slices of avocado. Fold tortillas, cut in half and serve.
Make a choice. Choose organic produce.
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At Off the Vine, we have filled many gift list over the years!
We have created from our excellent selection of products
a great way to give unique and appreciated gifts this year!
Set a good example -
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local food artesians!
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