Organic & Seasonal ideas and recipes. 
Be sure and sub all ingredients you can with organic or raw to maximize your healthy eating choices!

Roasted Squash & Fennel with Thyme
We have only one word for this recipe: magical! As the vegetables roast in the oven,
the fennel develops sweet, caramel flavors and the summer squash is infused
with the garlic.


  • 2 small yellow or zucchini squash, (about 12 ounces)
  • 1 1/2 cups sliced fennel bulb, (about 1 small bulb), plus 1 tablespoon chopped fennel fronds, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup thinly sliced garlic

Preparation: Preheat oven to 450°F. Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Combine the squash with sliced fennel, oil, thyme, salt and pepper in a large bowl.  Spread the mixture evenly on a large, rimmed baking sheet. Roast for 10 minutes. Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more. Stir in fennel fronds and serve.

Read your recipe to determine how to prepare the fresh thyme...If the recipe calls for thyme leaves, pull the sprigs through the tines of a fork to remove the leaves.  If the recipe calls for chopped fresh thyme, place the leafy stems on a clean chopping board and dice them into bits with a sharp knife. Remove any large, woody pieces of stem and discard.

Recipe Ideas for Fresh Thyme...Fresh thyme is abundant and perfect for adding flavor to your favorite foods.
The longer fresh thyme cooks, the milder the flavor will get.

  1. Make a butter rub with thyme.
    • Add 1/4 cup of fresh diced thyme to 1/2 cup of olive oil or softened butter
      and spread it on veggies before grilling or roasting.
  2. Make a thyme scramble.
    • Mix 1/2 teaspoon of fresh thyme leaves with 3 to 4 large eggs for scrambled
      eggs or an omelet.
  3. Make a dry rub with thyme.
    • Combine 1 teaspoon of fresh chopped thyme with a 1/2 cup of coarse sea salt
      and let the mixture sit for 15 minutes.  Rub the salt mixture on any fish or meat
      just before grilling or roasting.

Beet, apple and Mint juice!


  • 1 small beet, chopped
  • 5 carrots, chopped
  • 1 apple, cored and chopped
  • 1/4 cup fresh mint sprigs

Directions...Press beet, carrots, apple, and mint sprigs through a juice extractor.Stir and serve immediately. Delicious!


Sauteed Collard Greens with Garlic
Collard greens are normally associated with a long, slow cooking time, but this method requires only 10 minutes of steaming. Sauteing the leaves with garlic first balances the vegetable's bitterness.  Pull or cut out the thick stems, and wash the leaves well before using.
Ingredients:  2 tablespoons extra-virgin olive oil, 6 garlic cloves, thinly sliced, 1/2 teaspoon crushed red-pepper flakes,2 heads collard greens (about 1 pound each), tough stems and ribs removed, leaves coarsely chopped, Coarse salt,1/2 cup water


  1. Heat oil in a large saute pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red-pepper flakes, and cook until fragrant, about 30 seconds. Stir in collard greens and 1 teaspoon salt.  
  2. Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated. 

Orange Salsa!   Try this fresh citrus Salsa:
1 Cara Cara oranges/oranges, peeled, segmented and diced
2 cups cherry tomatoes,
1 Tbsp. onion,
finely diced
1 tsp. jalapeño pepper,
4 Tbsp. cilantro,
1 tsp. lemon juice Salt and
freshly ground pepper, to taste

Combine salsa ingredients: Cara Cara orange segments, cherry tomatoes, onion, jalapeño,
lemon juice, cilantro, salt and pepper. Delicious!


Raw-vegan Organic Potabella Mushroom marinade!
  You will need...Portabella mushrooms, 1 Avocado, 1/4 cup onion, diced, 1 Tomato, diced
, 1/8 teaspoon sea salt, Braggs liquid aminos 
1. Wash & de-stem the mushrooms and place them stem side up on a plate.
2. Mash up the av
ocado and mix in the onions,
tomato, and sea salt. Spoon this into the mushroom caps.
3. Pour Braggs lightly over each mushroom and around the plate so it soaks into the mushroom. let marinade for 20 mins.
You can always add extras such as sprouts, more tomato, or olives. Enjoy!


Apples & cinnamon are such a great combo, so the simple combination of apples and lime over ice really takes the prize!
Enjoy!  Make 2 drinks. 

4 apples, 1 organic lime (rind on), Large handful of crushed ice, 2 cinnamon sticks for garnish and a touch of cinnamon  
  1. Juice the apples and the lime - add in a touch of cinnamon 
  2. Half fill a glass with crushed ice and pour in the juice
  3. Place the stick in the glass for a mixer!


pear and kale Delicious Pear and cilantro smoothie
Ingredients: 2 organic pears, 1 bunch of organic cilantro
(don't be shy), 3 organic bananas,3-4 organic dates
Steps: Wash all ingredients. Place in your Vitamix or blender and blend at high speed until smooth and creamy. Serve and enjoy.  You can also use frozen bananas to give this smoothie a nice frosty texture.
Green and lean juice! 
Ingredients: Half Head of Romaine, Italian Parsley,
3-4 Leaves of Kale, 3-4 Stalks of Celery, 1 Cucumber,
Juice of 2-3 Lemons, Bunch of Cilantro,
Large Thumb of Ginger.
Methods/steps: Place all ingredients through a juicer and strain for smoothest results.  Drink and enjoy!


Raw Cinnamon Apple-Pear Pie 
Raw Pecan-Date Pie Crust
8-12 dates, pitted, 1 cup pecans, walnuts or macadamia nuts -
or mixture of several, 1/3 - 1/2 cup water (to blend), 1 teaspoon vanilla extract, ¼ teaspoon each of ground nutmeg, cinnamon and cloves.

raw foodBlend all ingredients together in a food processor until uniform (if it's still a little chunky that's okay.)
Place the mixture in a pie pan; (can line mine with fitted parchment paper first) press firmly.  
Apple/Pear Mixture:
  4 fresh firm apples, very thinly sliced on the mandolin, 1 ripe pear, very thinly sliced on the mandolin - let slices drain for a few minutes,
Mix together ¼ teaspoon each of ground nutmeg, cinnamon and cloves, 1 tablespoon honey, ¼ cup golden raisins, ½ cup lemon juice, ½ teaspoon vanilla extract.
Mix in with the apples. Lay the mixture on the pie crust and evenly distribute. Refrigerate for at least 1 hour before serving.  Create different fruit combos for variety!
Raw Cashew Cream...delicious!

1 cup raw cashews (soak overnight then rinse well)
1 1/2- 2 cups water (amount depends on the thickness you desire-adjust as you go)
2-4 Tablespoons maple syrup (adjust amount to sweetness taste)
1 teaspoon vanilla extract,
dash of salt

Add soaked cashews to your blender along with the lowest amount of water, desired amount of sweetener, vanilla extract and salt.  
Blend on high until smooth and creamy adjusting sweetener to taste and water as you go to desired taste and thickness. You may use this right away or store in the refrigerator.  If you care about the color you may add a 1/2-1 teaspoon lemon juice to keep it on the whiter side. ENJOY! 


 Raw Caramel Apple Pie...delicious!  
 crust:  -1 cup walnuts, 1 cup raisins

 filling - 5 apples, 1/2 cup raisins, 4 tablespoons raw honey,  4 tablespoons lemon juice, 1 teaspoon cinnamon,
  1/2 teaspoon pumpkin pie spice, 

caramel -  4 tablespoons almond butter, 2 tablespoons raw honey, 2 tablespoons olive oil, 4 tablespoons water,
Peel and slice the apples into pieces about 1/8 in thick. 
  • In a lidded container or zip lock bag, toss the apples and 1/2 cup raisins with the agave, lemon juice, cinnamon, and pumpkin pie spice until well coated. Sit aside. 
  • In a food processor fitted with the "S" blade, process the walnuts and one cup raisins until the mix starts to stick together. This takes a couple minutes.
  • Press the mix into the bottom and 2 inches up the sides of an 8 inch spring form pan. Put in the freezer for a half hour to firm. 
  • In a bullet type blender, puree the almond butter, honey, olive oil, and water until very smooth.
  • Spoon the apple mixture into the chilled pie crust and pour the caramel evenly on top.
  • Chill for at least 2 hours before serving.  


Roasted yam puree with coconut milk

4 pounds yams, peeled and cut into 1-inch chunks
4 tablespoons pure maple syrup
6 tablespoons extra-virgin olive oil
coarse sea salt
½ cup coconut milk, fresh or canned, warmed, plus more if needed

Preheat the oven to 375°. Lightly oil a baking dish or roasting pan. In a large bowl, combine the yams, maple syrup, olive oil, and ½ tablespoons
of salt. Toss well. Transfer the yams to the prepared pan and roast for 40 minutes, stirring every 10 minutes, until slightly crisp on the edges.

Remove from the oven. In a food processor, combine the yams with the warmed coconut milk. Puree, adding more coconut milk for your desired consistency, and transfer to a serving dish.

Apple-cranberry sauce
This cranberry sauce uses fresh cranberries, apples, and tangerine juice. It's so naturally sweet and yummy you could even eat it as dessert.

1 cup fresh cranberries
1 cup peeled and diced sweet-tart apples such as Braeburn, Early Crisp, or Gala
½ cup fresh tangerine juice (or fresh orange juice)
2 tablespoons organic raw cane sugar
pinch of fine sea salt
pinch of ground ginger
pinch of ground cinnamon

Combine all the ingredients in a medium saucepan over medium heat and bring to a boil. Reduce the heat and simmer for 10 minutes,
stirring every 2 minutes, until soft with some chunks remaining. Remove from the heat, cool to room temperature, and refrigerate. Serve cool.


Free-range turkey with roast figs and squash

free-range turkey, bay leaves, rosemary, thyme, bulb of garlic, heavy cut maldon salt, fresh ground black pepper

Preheat oven to 425° for 30 minutes. Stuff the turkey with a bouquet garnish of fresh bay leaves, rosemary and thyme sprigs and a full bulb of unpeeled garlic. Sprinkle with heavy cut maldon salt and fresh ground pepper to taste. Massage the entire turkey with olive oil and put in roasting pan. Reduce oven temperature to 350 degrees and roast the 12 lb turkey for 3.5-4 hours, basting every 15 minutes with the juices in the pan until golden brown. Arrange roasted squash and figs round it on a plate.

grown-up grilled cheese
Forget the sandwiches of your childhood!  For this celebration of melted goodness, think artisanal cheeses on hand-sliced bread, with unexpected condiments and a homemade look. Put out a few jars of pickled vegetables, pour some good apple cider and plop down on the rug for a fabulous meal!  Upscale versions of this gooey sandwich are ideal for a casual afternoon.  Don't forget a bowl of fresh vegetable soup!

gorgonzola and honey
2 oz. Gorgonzola
½ tsp. honey
best bread: walnut loaf

cheddar and mango chutney
3 oz. cheddar cheese, sliced
1 tbsp. mango chutney
best bread: pumpernickel

Some people like to melt cheddar on a slice of apple pie-this is the same idea, only more savory.
smoked mozzarella, prosciutto and basil
4 oz. smoked mozzarella, sliced
3 thin slices prosciutto
5 fresh basil leaves
best bread: rustic Italian

For one sandwich- .All you need is two thick slices of hand-cut bread, a tablespoon of softened butter and the filling combo of your choice. Spread butter on one side of both slices of bread, lay the bread on a work surface, butter-side down, and put the fillings inside. Place sandwich in an already hot nonstick pan (or several, if you are making more sandwiches) on medium heat. Cook 5 minutes, flip, then cook 2 more minutes. Cut sandwich in half and serve immediately.

sautéed zucchini

Ingredients:   Serves 10   3 tbsp. olive oil, 10 cloves garlic, whole, 3 ½ lbs. zucchini, sliced into thin rounds, 2 tbsp. fresh rosemary leaves, coarsely chopped, sea salt and freshly ground black pepper
Heat olive oil in a large sauté pan. Add garlic cloves and sauté over medium heat until golden brown, about 10 minutes. Transfer garlic to a large serving bowl, reserving oil in pan. Add half the zucchini and rosemary to pan; sauté until crisp-tender, about 7 minutes. Transfer to bowl and keep warm. Repeat with remaining zucchini and rosemary, Add to bowl. Season with salt and pepper to taste.

Three-pepper stir-fry  Optional red pepper flakes add a little zing to this dish.  Cutting the garlic cloves in half instead of mincing them yields a less aggressive flavor.
  Serves 8.  ¼ cup extra-virgin olive oil, 4 garlic cloves, peeled and cut in half, 2 red bell peppers, sliced into ½-inch strips, 2 yellow bell peppers,
sliced into ½-inch strips, 2 orange bell peppers, sliced into ½-inch strips, 1½ tsp. fennel seeds, 1 tsp. kosher salt, ½ tsp. freshly ground black pepper, ½ tsp. red-pepper flakes, optional
Place a wide, heavy-bottomed pan over high heat. When the pan is hot, add the olive oil and garlic. Cook, stirring occasionally, until garlic
just starts to turn golden, about 2 minutes. Add the peppers and cook, stirring occasionally, for 7 minutes.  Add the fennel seeds, salt and
black pepper, and cook, stirring often and scraping up seeds from the bottom, until the peppers are softened but not mushy, about 7 more minutes. Sprinkle with red-pepper flakes, if desired, and serve, warning your guests to pick out the garlic cloves.

Open-faced turkey sandwiches with sage aioli

Try using brioche rolls. Their richness goes perfectly with the turkey and sage flavors.  Red cabbage adds color to the classic sandwich.

turkey sandwich  Serves 10
5 rolls, 2 cups red cabbage, shredded, 1 tsp. dill seed, butter to taste, turkey, sliced, sage leaves for garnish

sage aioli (see recipe below)
Cut rolls in half, butter them, then place them, cut-side up, on a work surface. Toss together red cabbage and dill seeds in a bowl.
Divide the cabbage mixture evenly among the roll halves, then top each with a few slices of turkey, followed by a dollop of sage aioli.
Garnish with a few sage leaves.

Sage aioli
¾cup mayonnaise, 5 leaves fresh sage, finely chopped, 1 clove garlic, minced,
1 tsp. freshly squeezed lemon juice, salt and pepper to taste

Place all the ingredients in a bowl, and stir well to combine.

Ready red coleslaw

Time: 15 minutes *Make sure you use a vinegar-and-oil based dressing, 10-12 oz. red cabbage slaw (about 6 cups)
½ cup red raspberry vinaigrette 1 medium red onion- slivered (1 cup), 1 tbsp. seedless red raspberry preserves, ½ cup dried tart red cherries.   

In a large bowl combine slaw, red onion, and dried cherries; set aside.  Combine vinaigrette and preserves; pour over slaw mixture and
toss gently to coat. Serve at room temperature or chill for up to 6 hours. Makes 8 side-dish servings.

Chunky mustard potato salad

Time – Prep: 35 minutes; Chill: 2-4 hours.  (Pre-cook red or Russet potatoes about 1.5 pounds, - then cool in refrigerator, 
½ cup sliced green onions, ¼ tsp. salt, 1/3 cup chopped radishes, ½ cup coarsely chopped dill pickles, 4 hard cooked eggs, peeled and coarsely chopped, ¼ cup Dijon-style mustard, ½ tsp. salt, ¼ cup chopped, roasted red sweet pepper, ¼ tsp. ground black pepper, 1 cup chopped celery (2 stalks), ¾ cup mayonnaise or salad dressing.  

Place potatoes in a large saucepan. Add enough water to cover the potatoes and the ¼ teaspoon salt. Bring to boiling; reduce heat.
Cover and simmer for 5 minutes. Drain well; cook for 10 minutes. In a very large serving bowl combine warm potatoes, pickles, mustard
and roasted pepper; stir gently. Cover and chill for 2 hours. Add celery, green onions, radishes, eggs, the ½ teaspoon salt, and black pepper.
Add mayonnaise; mix gently.Cover and chill for 4 to 24 hours. Makes 12 side-dish servings.

Sweet summer tomato relish

Time – Prep: 15 minutes;  Chill: 4 hours     3 medium plum tomatoes, chopped 1 small zucchini, chopped 1 stalk celery, chopped,
4 tsp. lemon juice 1 tbsp. sugar 1 tbsp. finely chopped red onion 1 tbsp. strawberry balsamic vinegar or balsamic vinegar 1 ½ tsp. olive oil,
½ tsp. salt ½ tsp. dry mustard ½ tsp. poppy seeds.  In a medium bowl combine the tomatoes, zucchini, and celery, set aside. In a screw-top jar combine lemon juice, sugar, onion, vinegar, olive oil, salt, mustard, and poppy seeds. Cover; shake well. Pour over vegetable mixture.
Cover; chill for 4 to 24 hours.

Great with greens and potatoes or pasta. Makes 2 ½ cups relish.


Rosemary potatoes and tomatoes

Time – Prep: 10 minutes; Cook: 25 minutes

1 lb. tiny new potatoes, scrubbed and quartered (10 to 12) 2 tbsp. olive oil 1 tsp. snipped fresh rosemary ¼ tsp. salt ¼ tsp. ground black pepper,
4 plum tomatoes, quartered lengthwise (2 cups) ½ cup pitted kalamata olives, halved 3 cloves garlic, minced ¼ cup grated Parmesan cheese

Preheat oven to 450 degrees Fahrenheit. Lightly grease a 15x10x1-inch baking pan; place potatoes in pan. In a small bowl, combine oil,
rosemary, salt and pepper; drizzle over potatoes, tossing to coat. Bake for 20 minutes, stirring once. Add tomatoes, olives, and garlic, tossing to combine. Bake for 5 to 10 minutes more or until potatoes are tender and brown on the edges and tomatoes are soft. Transfer to a serving dish. Sprinkle with Parmesan cheese. Makes 6 to 8 side-dish servings.

Fried green tomato wedges with basil lime mayonnaise

You will need 2 cups yellow cornmeal, 4 teaspoons coarse salt-plus more for seasoning, 1 teaspoon freshly ground black pepper, ½ teaspoon ground cayenne pepper, 2 cups buttermilk, 2 large eggs, 2 tablespoons freshly squeezed lime juice (about 2 limes), Canola oil (for frying),. 
 3 large green tomatoes, cut into 1-inch-thick wedges 

Basil lime mayonnaise - In a medium shallow bowl, combine the cornmeal, salt, black pepper, and cayenne pepper; set aside. In another shallow bowl, whisk together the buttermilk, eggs, and lime juice (the mixture may appear curdled); set aside.

In a large cast-iron or heavy skillet, pour oil to a depth of ½ inch; heat until a deep-fry thermometer measures 375 degrees.

Meanwhile, working in batches, dip tomatoes in buttermilk mixture, then in cornmeal mixture. Set aside on a large plate; repeat with remaining tomatoes. Fry tomatoes, working in batches, until golden brown, about 1 minute on each side. Drain on a paper-towel lined plate.  Season with salt while hot. Serve warm with basil-lime mayonnaise.


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