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Recipes 2010 

  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.

  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 (or 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. 

 Grilled Mediterranean Vegetable Salad…Pureed tomatoes make the base for the dressing, and are a natural complement to the grilled vegetables.  4 servings   Ingredients:  Dressing:  2 tomatoes, cored, seeded and coarsely chopped, 3 tablespoons lemon juice, 3 tablespoons chicken broth, 1 1/2 tablespoons extra-virgin olive oil, 1 tablespoon chopped fresh oregano, or 1 teaspoon dried, Salt & freshly ground pepper to taste.    Salad:  1 small eggplant, cut into 1/4-inch-thick rounds, 2 small zucchini, trimmed and cut into 1/4-inch-thick ovals, 4 tomatoes, cored and cut in half lengthwise, 1 leek bulb, trimmed and cut into 8 wedge, 1 red onion, peeled and sliced into 1/4-inch-thick slices (rings kept intact), 1 lemon, sliced, 3/4 cup crumbled feta cheese, (3 ounces), 8 imported black olives, pitted and cut in half, Freshly ground pepper to taste.  Preparation:  To make salad dressing: Combine 2 tomatoes, lemon juice, broth, oil and oregano in a blender or food processor; blend or process until smooth. Season to taste with salt and pepper.   

To make salad: Prepare a grill. Lightly oil grill rack. Cook eggplant, zucchini, 4 tomatoes, leeks, onion and lemon slices, in batches if necessary, until browned and tender. (Leek will take 4 to 5 minutes per side; eggplant, zucchini and onion 2 to 3 minutes per side; and tomatoes and lemon 1 to 2 minutes per side.)
As the vegetables are done, transfer them to a large shallow serving dish. Toss gently with the dressing. 
Garnish the salad with feta, black olives and a grinding of black pepper.  Enjoy!

 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 to
    meet 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!

Cheddar Cauliflower Soup….Organic Ingredients:  2 tablespoons extra-virgin olive oil, 2 large leeks, white and light green parts only, thinly sliced and rinsed, 4 cups chopped cauliflower florets, 2 1/2 cups low-fat milk, divided, 2 cups water, 1 bay leaf, 1 teaspoon salt, 1/2 teaspoon white or black pepper, 3 tablespoons organic all-purpose flour, 1 1/2 cups extra-sharp Cheddar cheese, 1 tablespoon lemon juice.

Preparation:  Heat oil in a large saucepan over medium heat. Add leeks and cook, stirring, until very soft, about 5 minutes. Add cauliflower, 2 cups milk, water, bay leaf, salt and pepper. Bring to a boil over medium-high heat, stirring often. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft, about 8 minutes.  Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl. When the cauliflower is soft, remove the bay leaf and stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about 2 minutes more. Remove from the heat. Stir in cheese and lemon juice.

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.

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.

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!
 
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