Off the Vine Seasonal Recipes
A simple & organic Thanksgiving dinner!
At Off the Vine we are prepping two weeks in advance to help you prepare
for your organic feast! Organic recipes for produce in boxes will include:
Nov 15th week: Organic red cabbage & raisins, Roasted butternut squash
with mustard vinaigrette, Organic candied nuts (order nuts & walnuts ahead!)
Nov 22nd week: Garlicky mashed potatoes with thyme, Escarole salad with walnuts
and parmesan, Roasted carrots with olives and lemon, Apple & cranberry sauce
When you purchase our produce boxes for the next 2 weeks – Nov 15 and 22nd weeks,
we have planned out menus and recipes to provide you with the fresh organic produce
you will need. Check out the bolded items below in the recipes. They are bolded to give you
a quick view of what you will need from Off the Vine.
Please order on line by Nov 16th, call or email us – we’ll make sure you have what you need!
Recipes are built to serve 2-4 people. Serving 6-8? Simply order a large produce box.
Also order an organic mini or standard fruit box to have on hand for the weekend!
Other items included in recipes needed besides the organic produce from Off the Vine:
Raw Organic Nuts walnuts. Almonds. pistachios and dried cranberries 6.99 each for 8 oz. –
All raw and high quality from Braga Farms…Whole milk $4.49 ½ gal, Skim milk $4.49 ½ gal,
Heavy Cream $ 8.49 ½ gallon, Salted and Unsalted butter $4.99 1lb.
Recipes for week of 11-15
Easy candied raw nuts! Ingredients: Order ahead for 2 cups unsalted mixed raw nuts (such as almonds, walnuts, pistachios and pecans), 3/4 cup granulated organic sugar, 1/2 teaspoon kosher salt Directions: Heat oven to 400° F. Spread the nuts on a rimmed baking sheet and toast, tossing once, until fragrant, 6 to 8 minutes; transfer to a bowl. Once the baking sheet is cool, line with parchment. In a large skillet, combine the sugar, salt, and 2 tablespoons water. Simmer, swirling the pan occasionally (do not stir as it will crystallize the caramel), until the liquid is amber colored, 12 to 15 minutes. Stir in the nuts, and then spread the mixture on the prepared baking sheet, separating the nuts as much as possible. Let cool. Break up any large clusters before serving.
Autumn Cool Cabbage Slaw Ingredients: 3/4 cup cider vinegar, 1/4 cup olive oil, 1/4 cup light brown sugar, kosher salt and black pepper, 1 medium red cabbage (about 2 1/2 pounds) - cored, quartered, and thinly sliced, 1 large red onion, thinly sliced, 1/4 cup fresh flat-leaf parsley, roughly chopped, 2 navel oranges Directions: In a large bowl, combine the vinegar, oil, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper and stir until the sugar is dissolved. Add the cabbage, onion, and parsley and toss to combine. Cut away the peel and white pith of the oranges. Slice the fruit into thin half-moons and gently fold into the cabbage. Refrigerate, covered, tossing occasionally, for 2 hours. Serve chilled or at room temperature. Quick Tip: The slaw can be prepared and refrigerated, keeping the oranges separate, up to 2 days in advance. Fold in the oranges just before serving.
Warm Red Cabbage & Raisins Simple, colorful and tasty! Ingredients: 2 tablespoons olive oil, kosher salt and black pepper, 1 red onion, sliced, 1/2 small head red cabbage, thinly sliced (about 6 cups), 1/2 cup golden raisins, 1/4 cup red wine vinegar, 1/4 cup chopped fresh dill Directions: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Cook the onion, stirring occasionally, until softened, 3 to 4 minutes. Add the cabbage, raisins, vinegar, ¼ cup water, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, covered, tossing occasionally, until just tender, 6 to 8 minutes; stir in the dill.
Roasted Butternut Squash With Mustard Vinaigrette Ingredients: 3 small butternut squash (about 2 pounds each)—peeled, seeded, and cut into 1/2-inch-thick half-moons, 8 shallots, cut into wedges, 4 tablespoons olive oil, kosher salt and black pepper, 1 cup apple cider, 1 tablespoon cider vinegar, 1 tablespoon whole-grain mustard, 1/4 cup fresh flat-leaf parsley, chopped Directions: Heat oven to 375° F. Divide the squash and shallots among 2 large rimmed baking sheets. Toss the vegetables with a total of 2 tablespoons of the oil and season with a total of ½ teaspoon salt and ½ teaspoon pepper. Arrange in a single layer and roast, turning once, until golden brown and tender, 50 to 55 minutes. Meanwhile, simmer the cider in a small saucepan until reduced to ¼ cup, 12 to 15 minutes. Let cool for 5 minutes. Whisk in the vinegar, mustard, parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Transfer the squash and shallots to a serving dish and drizzle with the vinaigrette.
Recipes for week of November 22nd - Thanksgiving
Garlicky Mashed Potatoes With Thyme Ingredients: 4 pounds Yukon Gold potatoes (about 8), peeled and halved, kosher salt and black pepper, 1 cup whole milk, 1 cup heavy cream, 4 tablespoons butter (1/2 stick), 1 head garlic, halved horizontally, 12 sprigs fresh thyme, 1/8 teaspoon freshly ground nutmeg Directions: Place the potatoes in a large pot and add cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until tender, 16 to 18 minutes. Drain the potatoes and return them to the pot. Meanwhile, place the milk, cream, butter, garlic, and thyme in a small saucepan and bring to a boil. Set aside until the potatoes are cooked. Strain the milk mixture into the pot with the potatoes. Add ¾ teaspoon salt and 1⁄4 teaspoon pepper and mash. Sprinkle with the nutmeg before serving.
Roasted Carrots With Olives & Lemons Ingredients: 2 pounds carrots, (cut in about 2 inches pieces - halved lengthwise), 1/2 cup pitted kalamata olives, 4 bay leaves, 1 lemon, cut into wedges, 2 tablespoons olive oil, kosher salt and black pepper, 1 teaspoon paprika Directions: Heat oven to 425° F. On a large rimmed baking sheet, toss the carrots, olives, bay leaves, lemon, oil, 1 teaspoon salt, and ¼ teaspoon pepper. Arrange in a single layer. Roast, tossing the vegetables once, until cooked through and the carrots are tender, 45 to 50 minutes.
Raw Cranberry Relish Ingredients: 2 navel oranges washed and patted dry, 1 cup dark or golden raisins, 12-ounces fresh cranberries, 1 tablespoon orange liqueur Directions: Peel one orange, discarding the peel. Leave the other orange unpeeled. Cut both oranges into wedges. Place the oranges and raisins in a food processor. Pulse until roughly chopped. Add the cranberries and pulse until finely chopped but not pureed. Transfer the relish to a serving bowl. Stir in the liqueur. Cover and refrigerate for at least 30 minutes and up to 24 hours.
Green Beans With Brown Butter Ingredients: 1 1/2 pounds green beans, trimmed, 4 tablespoons unsalted butter, 2 large cloves garlic, thinly sliced, 1/3 cup (about 2 ounces) pine nuts, kosher salt and pepper Directions: Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes. Meanwhile, melt the butter in a skillet or small saucepan over medium heat. Stir with a wooden spoon as it starts to foam. Remove the butter from heat as soon as it begins to turn golden brown and smell nutty, about 1 minute. Add the garlic, pine nuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Swirl the skillet over heat for 30 seconds more to coat the nuts. Spoon the mixture over the green beans and serve.
Organic Apple-Cranberry Sauce Ingredients-all organic: 1 pound fresh cranberries, 1 cup apple cider, 1/3 cup granulated sugar, 1/4 cup brown sugar Directions: In a saucepan, combine the cranberries, cider, and sugars. Simmer until the cranberries begin to burst and the sauce thickens, 12 to 15 minutes.
Escarole Salad With Walnuts and Parmesan Ingredients: 1 cup walnuts, roughly chopped, 1 large head escarole, torn into pieces (about 12 cups), 1 small red onion, thinly sliced, 2 ounces Parmesan, shaved (about 1/2 cup), 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, kosher salt and black pepper, 1/3 cup olive oil Directions: Heat oven to 375° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes. In a large bowl, combine the escarole, onion, Parmesan, and toasted walnuts.
In a small bowl, whisk together the vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Whisking constantly, gradually add the oil. Toss with the salad. Enjoy your fresh organic meal!
Thank you for supporting organic produce!
YOUR choices do matter!