Category: Uncategorized

Skirt Steak with Balsamic Marinade

Skirt Steak with Balsamic Marinade

Skirt_Steak

Ingredients

  • 1.5 lbs Skirt Steak (2 pieces)
  • 4 cloves garlic
  • 3/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tbsp honey
  • 1 tbsp dijon mustard
  • 1 tbsp fresh oregano
  • 1 tsp kosher salt
  • 1 tsp black pepper

Directions

  1. Mince the garlic and oregano (a blender on ‘chop’ setting is the easiest way to do this).
  2. Pour the minced garlic/oregano mixture into a bowl, add the balsamic, olive oil, honey, dijon, salt and pepper, and mix well.
  3. Put the steak in a resealable bag and add the marinade. Squeeze all the air out of the bag and seal it, laying it flat and leaving it in the fridge to marinate for at least two hours (overnight is optimal). Flip it over occasionally so both sides have a chance to soak up the marinade.
  4. Remove the steak from the marinade and let it come to room temperature. While it is warming up, add the remaining liquid from the marinade to a saucepan and bring it to a boil. Reduce it to a simmer and cook it down for about 10-15 minutes.
  5. While reducing the sauce, preheat your grill to 375°-400° F. Cook for 5-6 minutes on the first side and then flip it, cooking for another 4-5 minutes.
  6. Remove the meat from the grill and let it rest for at least 10 minutes.
  7. Brush with the cooked down marinade, and serve.

Flank Steak with Garlic-Lemon Marinade

Flank Steak with Garlic-Lemon Marinade

Flank steak

Ingredients

  • two flank steaks (about 2.5lbs combined)
  • 20 cloves garlic
  • 2 1/4 cups olive oil
  • 1 1/2 cups lemon juice
  • 2 tbsp dried oregano
  • 1 1/2 tsp kosher salt
  • 1 1/2 tsp pepper

Directions

  1. In a small saucepan, cook the garlic gloves in 1.5 cups of olive oil over low heat until the garlic is golden and tender (about 35 to 40 minutes). Strain the garlic; the garlicky oil is super-yummy and you should probably save it for use in another recipe.
  2. Mash the garlic together with the salt and pepper, and rub 3 tablespoons of this garlic mash all over the steaks.
  3. Whisk the lemon juice together with 3/4 cups olive oil and the oregano. Put the steaks in a dish large enough to hold both, and cover them with 1.5 cups of the lemon/oil mixture (save the remaining lemon/oil mix for later use). Let the steaks marinate at room temperature for 1 hour.
  4. Preheat your grill to medium-high heat. Remove the steaks from the marinade and discard the used liquid. Pat the steaks dry, season with salt and pepper, and grill them, turning once, for about 8-10 minutes – until lightly charred and a meat thermometer reads 125°.
  5. Dip the grilled steaks in the remaining marinade (that you didn’t already use on the steaks), and move them to a cutting board. Spread the remaining garlic paste all over them, let them rest for about 5m, slice them thinly (against the grain), and serve.

Delicious Flat Iron Steaks

Flat Iron Steak

flatiron steak

Ingredients

  • 4 flatiron steaks (about 24oz total)
  • 2 tbsp olive oil
  • 2.5 tsp black pepper
  • 2 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 1/4 tsp brown sugar
  • 2 tsp fresh lime juice

Directions

  1. Lay the steaks out and let them come to room temperature (30m should be sufficient)
  2. Preheat your grill to high heat and lightly oil the grill.
  3. Preheat your oven to 400° F.
  4. Combine everything but the steaks together and whisk until well mixed. Rub one side of each steak with the mixture.
  5. Lay the steaks on the grill with the seasoned side up and grill for about 2 minutes. Flip, and sear the seasoned side for another 2m.
  6. Transfer the steaks to your preheated oven, with the seasoned side up. Bake to your preferred doneness (8-10m for medium-well).
  7. Rest the steaks for 3-4m before serving.

Rainforest Nut Coconut Berry Smoothie

Rainforest Nut Coconut Berry Smoothie

drink_food_glass_milkshake_shake_smoothie_strawberries-957706

Ingredients

  • 1 cup milk or non-dairy alternative
  • 1 cup frozen, unsweetened strawberries, blueberries, or other fruit
  • 1/2 banana
  • 2 tbsp Nuts To You Rainforest Nut Butter with Coconut, or more to taste

Directions

  1. Place all ingredients in a blender.
  2. Purée until smooth and well blended, about 30 seconds.

Makes 2 10oz servings.

How Vine is (getting) Better than Dundas for the World!

Well, it’s been seven months since we moved into our swanky new digs at Vine Ave, and while it’s quite obvious how much prettier than our old location our new Vine Ave. location is,what may be less obvious is all the ways we’ve tried to make our Vine Ave location better for the world as part of our commitment to environmental stewardship.

In honour of Earth Day, we’re documented the top five ways we’re living out our environmental values:

  1. More environmentally responsible equipment
    • The ORCA! Seriously, this guy is amazing. The ORCA is a made-in-Toronto innovation that sustainably processes food waste. A bunch of times a day, we feed the ORCA most organic waste materials we have – like peelings and stems, floor found bulk, and old bread – and it rapidly composts them, turns them into liquid (!!!), and sends the liquid into the sewage system. This whale of a machine diverts food waste disposal from landfills AND reduces methane gas production.
    • Our fridge system. We love our fridge system. We’ve told you about it before. But seriously, it’s the best. It’s giant, looks like it comes from a science fiction movie, and micromanages all of our fridges and freezers, recycling hot and cold water from the massive refrigeration system to help keep the store cool in the summer and comfy in the winter! Energy efficiency is sexy.
    • LED and recycled lights. All the light fixtures on the retail floor are LED, and all the ones in the back are recycled lights. We hope to get our back rooms lit by LED soon, too!
    • And more! Moving meant upgrading all kinds of equipment, and we really tried to make it all waaaaay more efficient. Highlights include: new kitchen equipment that lets us heat things up in ten minutes that at Dundas took us two hours (cringe); our swanky energy-efficient heating, ventilating, and air conditioning (HVAC) system; and our sweet new cash systems.

 

  1. Way less packaging – one of the cool things about being bigger is that we can be pickier about packaging due to increased selection. Our two fave examples of this are:
    • Our fish and meat counter.  Before the advent of our beloved counter, all meat had tobe individually packed in plastic. Now, we wrap everything in paper – to your request, and so use way less packaging.
    • Our bulk department (which has grown 400%!) now encourages taring – for tips on how to shop litterless in the bulk aisle, check out this blog post.

 

  1. Reducing food waste and addressing food insecurity – No waste. No hunger. 
    • We’ve always been committed to addressing both environmental and social problems in our city by donating food to Sistering – a multi-service agency for at-risk, socially isolated women in Toronto who are homeless or precariously housed – most days of the week.
    • Because we’re so much bigger now, we’ve recently added Second Harvest’s Food Rescue program to our list of partners, so we can make sure as much of our food waste as possible goes to humans not landfills.

 

  1. Supporting our staff to reduce their carbon footprint.
    • We love our staff. They’ve always been a big part of living our values, but at Vine we’re trying harder than ever to support and encourage them to do their part for the environment. How do you get to work? It’s one of the easiest ways you can affect environmental change. At Vine, we not only have indoor bicycle parking, but we also have a bike-to-work incentive for our staff. If you bike to work a certain number of days (or kilometres) per month, you get cash to use towards bike repairs or purchases. 14% percent of our staff are using this program, and we’re already hearing from them that we need waaaay more bike parking!

 

  1. Using our influence – one of the biggest ways we can affect environmental change now more than ever is through our purchasing power. As we buy and sell more, we have more influence in asking companies and farmers to produce and sell more organic products.

 

And this is just where we are right now. We are far from perfect! We know there’s tons more we can do – from adding solar panels to our roof, to going 80% paperless in our back room, to putting UV/Heating control tint on our windows, to adding daylight-sensitive dimming powers to lights, to getting an e-truck to transport our produce purchases. Reducing our carbon footprint is a messy, complex, and long-term project. But we’re committed to it, we’re working on it, and we sure do think we’re going in the right direction.

Linzer Cookies

Linzer Cookies

Ingredients

  • 1 stick butter (1/2 cup)
  • 2/3 cup organic cane sugar
  • 3 egg yolks
  • 1/2 cup Nuts To You Nut Butter (Hazelnut or Almond Hazelnut)
  • 1/2 teaspoon organic vanilla flavour
  • 1 teaspoon baking powder
  • 1 1/2 cups organic all-purpose flour
  • Crofter’s Raspberry Premium Spread for filling

Directions:

  1. Preheat oven to about 325°F
  2. Cream Butter
  3. Add sugar and egg yolks to butter gradually, continuing to cream. Mix in Nuts to You Butter and vanilla flavour.
  4. In a separate bowl mix baking powder into all-purpose flour. Add to the creamy mixture.
  5. With your hands knead into a smooth dough.
  6. Shape dough into balls and place them on a baking sheet lined with parchment paper.
  7. Make sure there is enough space between the dough balls. With the end of a wooden cooking spoon, poke a hole into the centre of each ball and fill with Crofter’s Raspberry Spread. Using a reusable piping bag is recommended.
  8. Bake cookies for about 15 minutes or until golden brown.
  9. Put on a metal rack to cool off before storing them in a cookie tin.

HEAVENLY TWO-MINUTE CHOCOLATE SAUCE

There are few times in life when an investment of two minutes produces a truly heavenly result. (Don’t go there, we weren’t talking about that.) This is one of those rare moments when mere minutes result in a mind-blowingly delicious experience. Whether you’re a dark chocolate devotee or a silky milky maven, you’ll want to add this romantic recipe to your repertoire.

Ingredients

  • Cocoa
  • Icing sugar
  • Water or whole milk
  • Sea salt (pinch)

Directions

  1. Determine what type of chocolate sauce do you prefer. Is it a thick, dark chocolate or a sweet and silky milk?
  2. If you prefer dark, use about 2/3 cocoa and 1/3 icing sugar in your mix. If you prefer milk, use about 1/3 cocoa and 2/3 icing sugar. If you like it down the middle, go half and half. Add a pinch of sea salt.
  3. Add small amounts of water or whole milk and mix (start with about 2 tbsp of wet per 1 cup of dry). Add more liquid, until you reach the desired level of drizzle- or dip-ability.

Pair this heavenly chocolate sauce with fresh strawberries, bananas or pears.

Parsley-Mint Chimichurri

Spoon this delectable chimichurri on Butternut Squash Steaks to take them to never-before-reached heights.  

Vegan Parsley-Mint Chimichurri

Ingredients

  • 1 cup (25 g) loosely packed flat leaf parsley
  • 1/4 cup (6 g) loosely packed mint leaves
  • 1 small clove garlic, chopped
  • 2 tsp chopped jalapeño
  • 1/2 lemon – juiced
  • 1/4 tsp sea salt
  • 1/8 tsp hickory liquid smoke
  • 1/8 tsp freshly ground black pepper
  • 1/4 cup (59 ml) olive oil

Directions:

  1. Place the parsley, mint, garlic and jalapeño in your high-speed blender and pulse the mixture a few times to roughly chop the herbs. Add the lemon juice, salt, liquid smoke and pepper and pulse a couple more times to combine.
  2. With the motor running on low speed, slowly stream in the olive oil. Continue to process, scraping down the sides a couple of times along the way, until the chimichurri is smooth.