Category Archives: recipes & factey tidbits

Light your fire

Check out these local Costata Romanesco Zucchini we just got in yesterday, literally just picked, beautiful! Farmer Francis delivered them himself, along with some gorgeous kale, gigantic gold turnips and collards. Such a nice man! 

So  totally going home with a bunch of those tonight and firing up the ol’ Char-Broil. One thing I LOVE is grilled zucchini. It soaks up marinade like a sponge and is so healthy and guilt-free, you can eat a ton of it. Here’s a great recipe from last summer, it’s super-easy and everyone will love it. Try it with fresh organic corn, peppers and especially eggplant, which REALLY soaks up the marinade and caramelizes when grilled. OMG SO GOOD.

Meat and veggies aren’t the only thing you can grill, have you ever tried using fruit? Peaches and pineapples are a surefire hit. Both are best grilled for a few minutes then drizzled with honey, or simply brushed with butter, as Martha suggests. You can slices them and grill in large pieces or rings OR – try to make kabobs out of them. The kids will love it, they’re fun, sweet and healthy.

Grilled fruit isn’t just for dessert though, you can pair it up with your favorite meats like a juicy all-natural pork chop or chicken breast. Just cut into chunks, thread onto skewers and baste with your favorite marinade, like jerk sauce or teriyaki. Here’s a great recipe for Barbecued Chicken Pineapple Skewers – they use a homemade BBQ sauce but any good-quality bottled kind would do as well.

What are your favorite foods and methods in grilling? We’d love to hear from you!

PS: Zucchini is on sale this week, check out the rest here.


Mango Mania

It’s Ataulfo mango season! Only twice a year are we privvy to this unique mango, otherwise called the Champagne Mango, known for its golden flesh and intense ripe sweetness, often described as “creamy” and “buttery.” There are little to no fibers in the fruit of the Ataulfo and the pit is the smallest of all the mangos, which means more fruit for us! Look for the most golden yellow fruit which is still firm, but a bit giving and if you’re in doubt, just ask  a Produce team member for a sample and they’ll gladly cut one open for you. (PS: This week they’re on sale, only $3 for FOUR, get ’em while you can.)

Golden ripe organic Ataulfo (Champagne) Mangos, just in

Besides being loved for its exotic, juicy sweetness, the mango is also known for its extraordinary health benefits, rating high in Vitamins C, A and B6, dietary fiber, potassium, beta carotene and antioxidants. What I find interesting is that mangos contain an enzyme similar to papain from papayas, which soothes the stomach and helps digest proteins in meat – which is why it is widely-used as a great marinade.

This classic mango-pineapple salsa can be used as a marinade or as the “exclamation point” of any grilled meat recipe. It’s also delicious with tofu or even over rice.

* 1 mango, peeled and diced

* 1cup fresh pineapple, diced

* 1 half jalapeno, seeded and chopped finely (more if desired)

* 1 half medium-sized red onion, diced

* 4 tablespoons fresh lime juice

* 1/2 cup roughly chopped cilantro leaves

* Salt and pepper

* OPTIONAL: you may also add red bell pepper and/or cucumber, if desired

Combine the mango, pineapple, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste. Let sit for 15 minutes before serving so the flavors come out. Spoon over meats, un-meats or use as a marinade (discard used portion and use fresh for topping).


Yes, that’s right, ORGANIC AVOCADOS 5 FOR $5. We’re sorry to brag, but you can barely get conventional ‘cados at that price! Actually, we’re not going to be humble for a moment, our organic produce can go head-to-head price-wise with a lot of big box competitors, see for yourself on our website. ANYWAY…

Avocados, so good for you! What are some health benefits of avocados?  They provide over 20 essential nutrients and lots of them, including folate (beneficial for your heart) potassium (60% more than a banana!) and the “good fat.” What is the good fat? Well, it’s raw, plant-based fat, or monounsaturated fat, which besides being essential for body and brain function, also boosts the amount of nutrition absorbed of other fruits and veggies eaten with it. This good fat has also been proven to lower cholesterol, substantially. Plus, they’re delicious, it’s a win-win!

Now on to the good stuff: recipes. We did one for guacamole back around the Super Bowl, but here’s one which sounds even better: Ridiculously Good Guacamole in Five Minutes from Michael Natkin’s Herbivoracious blog. (Love this site!) But avocados are good for so many other recipes other than guac, here are a few you may enjoy:

Linguine with Avocado and Arugula Pesto? Oh Giada, you so crazy.

Avocado & Olive Quesedillas, now there’s an interesting idea! (Personally, I’d add a little tomato too)

A spiced-up classic: Spicy Grilled Bacon, Tomato & Avocado Sandwich (switch out the bacon with Fakin’ Bacon to make it veggie)

Maybe a simple Raw Kale & Avocado Salad recipe on the side.

Sweet Avocado Ice Pops. Why didn’t we think of that?

Sweet Avocado Ice Pops, so summery!
Photo credit: Ed Anderson © 2011

Speaking of freezing, you can freeze avocados for later use. We’ve read that halves or slices don’t really do so hot, but mashed works great. Here’s the gist:

– Core out and mash your avocados.

– For each avocado, add one tablespoon of fresh lemon or lime juice, mix in well.

– Put into airtight container, ziplock freezer bags seem to be best. Squeeze out all the air you can.

– Zip, date and freeze. When ready to use, defrost in the fridge for 24 hours and voila – Avocadoliciousness!

[EDITED TO ADD] Have an avocado recipe you’d like to share? Post it in the comments, we’d love to see it!

Chicken Soup for the Soul

Many of you, like myself, depend a lot (too much, really) on the internet to find the information we need – recipes, health info, what day the township picks up the cardboard, etc. But what happens if we can’t find it or find conflicting information out there?

Exactly that happened to me last week while searching for info on what diet/cleansing fast to put my husband on, who was going in for an important check-up procedure which we all should do. I knew he had to go a few days eating light (but what does that mean?) and the day before the procedure was to be an all-liquid fast, but what exactly do I feed this meat-and-potatoes guy to keep him not going out of his mind? Continue reading


Super (Bowl!) Sunday

Who’s going to watch the big game this weekend? Political correctness dictates that Dean’s has no official stance or preference on who wins, but then again, we ARE born-and-bred New Jersey folk, soooo… *cough*cough*bigblue*ahem*cough*

If you’re subscribed to our newsletters, you already know that we’ve got a crazy sale going on – Organic Avocados on sale for only 99¢ each (!!!) ((and who knows how much lower they’ll be on Super (Bowl) Sunday!))

We are ready to rock some guac!

In the Great Spirit of Holy Guacamole, here’s a really easy and yummy recipe that even a first-timer can make and impress your guests with. It’s both vegan and raw to boot.

Holy Guacamole, Batman!
2 ripe avocados, peeled and pitted
1 medium lime, juiced
1/4 cup finely chopped red onion
2 tbsp chopped cilantro
1 clove garlic, finely chopped
1 tsp kosher salt
1/2 tspblack pepper
1 tbsp finely chopped jalapeño pepper

Place the avocados and lime in a medium bowl and mash with a fork. Stir in the remaining ingredients. Serve immediately with your favorite chips or veggies or cover and chill for up to 3 hours.

Ever pit & peel an avocado? Here’s a neat how-to. Enjoy!

Technicolor Radishes and Local Goodies

We’ve been getting in local organic produce from Lancaster, Pennsylvania and it’s just so beautiful, have to share some pics with you.

Organic (and seemingly technicolor) Radishes from Lancaster, PA.

This is really cool – Organic Red Russian Kale. The leaves are the most interesting shape and pattern, almost like oak leaves, bright green and tinged purple. Space Kale?

This is Tatsoi, or Japanese Spinach. It has a mild mustard taste and is a different and unique Thanksgiving alternative to traditional spinach. The leaves are so glossy, the photo just doesn’t do it justice.

New Product Spotlight

Look for the New Product Spotlight logo for what's new at Dean's

These adorable little jugs are eggnog from Maplehofe Dairy Farm in Quarrysville, PA. The farm’s been around since the 1940s and now produces some of the most memorable and fresh dairy products around. No growth hormones or antibiotics used and they process the milk themselves. Eggnog this fresh and without chemical flavorings is really something else indeed.

Everything we’ve been getting from our local people is just so special, we’re really feeling proud of it. I hope you stop in and see for yourself because like I said earlier, photos just don’t do them justice!

Here’s a super-easy recipe using Red Russian Kale with dried cranberries – really gives a Thanksgiving-ey flavor. It’s gluten-free, vegan and full of vitamins and nutrients. Take a look-see.

Kale with Garlic and Cranberries

yield: Makes 8 servings

Garlicky kale, a robust winter green, gains an unexpected twist with dried cranberries’ saucy hits of tartness.
  • 2 pounds kale (preferably Russian Red), stems and center ribs discarded and leaves coarsely torn
  • 1 tablespoon minced garlic
  • 5 tablespoons olive oil
  • 1/2 cup dried cranberries (2 ounces)

Time to give thanks – and EAT :)

It’s official: Holiday Season 2011 is here. Get ready for the roller coaster that runs now through to New Year’s, right? Running around, shopping, decorating, planning menus, cooking…it’s all good – family, friends and of course, FOOD.

We can certainly help with the food part. This year, we’re doing something a bit crazy – our THANKSGIVING 99 CENT SALE.

We’ve don’t know about you, but we haven’t found prices on organics like these anywhere else. I did see a local big box advertising organic garnet & jewel yams at $1.89/lb and I’ve seen similar prices in conventional produce but these items, organic for 99 cents? (Hrmm, ideas for dishes to bring to Mom’s for Thanksgiving are flowing…)

We found this recipe for Squash, Sweet Potato and Corn Chowder on Veg Kitchen with Nava Atlas. It’s a great starter for Thanksgiving, it’s low in fat, high in nutrients, gluten-free and is 100% vegan too. The rice milk adds a bit of creaminess and the sweet potato and the little bit of puree add the thickness to make this a hearty favorite. (Note: You can really play around with flavors on this dish by subbing out spices, like adding in some bell peppers, tomatoes, chipotle, chili powder and cayenne for a more Southwestern taste.)

Squash, Sweet Potato and Corn Chowder

so many things!


Part 2 of our Intro to Raw Foods series was awesome. Abby made chia puddings – one with vanilla agave, the other with blueberries. She explained how chia is a great source of omega-3 fatty acids, which as you may know is essential for proper body function on so many levels. A few people have called who couldn’t make it to the class but still wanted the recipe, so without further ado, here it is 🙂

1/2 cup chia seeds
3 cups pure water
1/4 tsp Sunfire salt
1/4 cup hemp seeds
2 tbs Sunfire Superfoods Vanilla Agave Nectar

Combine chia seeds, 2 cups of water and Sunfire salt in a glass jar and shake well. Let stand for a minimum of 20 minutes or store in refrigerator overnight.

Combine hemp seeds, 1 cup of water and agave in blender. Blend on high until smooth.

Blend soaked chia and hemp mixture in blender until
moderately smooth.
– OR –
Pour hemp mixture into soaked chia and stir. This method will give you a result similar to tapioca or rice pudding.

Serving suggestions:

– Top with cinnamon or nutmeg and shredded coconut.
– Add raisins or goji berries.
– Blend or stir in 2 cups fresh or frozen berries.
Blueberries are especially nice.
– Sprinkle in some bee pollen and/or Sunfire Superfoods cacao nibs for a real superfood delight!

In other news, have you seen Forks Over Knives yet? We’re sponsoring the film as part of the Yoga Festival by the Sea and The Showroom’s Indiefest this Saturday, Sept. 24th at 4:00. Pretty amazing movie. It follows 2 doctors who have both done their own studies on diet affecting overall health and their conclusions that a whole foods, plant-based diet can not only prevent, but sometimes remedy serious illnesses like diabetes and heart disease. Personally, I have born witness to 2 friends who have gone on their recommended diet and after only a few months had changed their health enough to go off their blood pressure meds. It’s definitely something to consider.

Oh, and bonus if you go – our own Mary Jane AND Raw Foods Abby will both be on the nutritional Q&A panel afterwards. Tickets are available through The Showroom but be warned, the theater is small so it will sell out!

A closing note: A random photo of Ocean’s Front End manager Kelly. Cheers!

Juicing Couture

What a week to go back to school, huh? It’s been raining for days and we bet all you students probably want to do is stay under the covers (can’t say we blame ya!). Well, we have a little thing going on for students only to brighten up the day a little. From now until the end of September, get $1 off any 16- or 24-oz. organic juice or smoothie at our famous Juice Bar when you flash your valid student ID at the register. Maybe a sweet Berried Up to Here with mixed berries and apple juice or a zesty Lemon-Made with Lemons and a splash of fresh ginger, perhaps? Juices are cool.

We have customers coming in every single day for their juices and smoothies, regulars who our Juice Bar-istas know by name and their drinks. Many people swear by juicing for a variety of reasons, one big one being that by extracting all the juices, you are drinking a straight, concentrated cocktail of all the vitamins & minerals found in the fruit and veggies, making it that much easier for your body to absorb them. You’re literally drinking an apple, carrots, fresh greens or even superfruits all at once in a glass!

Parting note – wherever you do go for your juices and smoothies, always try to choose organic.

Crunchy Crunchy Pluot Man

Hi there!

If you read our newsletter this week you would have heard a little bit about our newest produce offering, the Flavor Grenade Pluot. Juicy, crunchy and sweet, the first time I tasted one, after the initial “Oh HELLO this is good!” I remarked that the flavor reminded me of a green seedless grape. Later while looking up a little background on them, I stumbled across this little video from the Dave Wilson Nursery, seems to explain the Flavor Grenade a little better than I can.

This man really loves his pluots! (Best part at the end when he thinks he’s off-camera and is crunching away, heehee)

What an amazing response we got to our Intro to Raw Foods class with Abby Cahn-Anton, we’re so glad everyone found it so educational!

Abby’s recipe for this first go-around was deleeeeecious – Massaged Kale Salad with Sea Veggies. It could easily have passed for sauteed kale but it wasn’t cooked at all, not a bit. The peppers added a nice sweet crunch, the avocado lended its creaminess and the Sunfire Fiesta Mole gave it just the right amount of spicy kick. I could have eaten a whole giant mixing bowl all by myself!

Here’s the recipe, give it a try.




Massaged Kale Salad with Sea Veggies by Abby Cahn-Anton

1 bunch lacinato (aka dinosaur) kale
1 rib celery, sliced in thin cross sections
1/2 cucumber, cut into strips, julienne style
1 red, yellow or orange bell pepper, sliced into strips
1 avocado, lg. dice
1 lg. tomato, lg. diced
1/2 tsp. Sunfire Salt
1/8 cup Sunfire Fiesta Mole
2 tsp. fresh minced ginger
1 – 2 handfuls dulse
2 tsp. spirulina
1 tbs. fresh squeezed lemon
1 tbs. raw apple cider vinegar
3 tbs. olive oil
1/4 tsp. cayenne
dash black pepper
dash mustard powder

In a large mixing bowl, remove kale from stems by grasping at base of stem and ripping upwards. Tear kale into bite-size pieces. Massage kale by squeezing with hands, similar to kneading dough. Mix with hands while massaging to make sure all pieces are softened. Add lemon, vinegar and salt. Distribute evenly by stirring well with wooden spoon. Add Fiesta Mole and stir well. Add spices and ginger and stir again.

Tear dulse into bite size pieces, feeling for and removing any hard debris that may not have been removed during harvesting and drying. Add each of the rest of the ingredients, stirring as you go. Optional: top individual servings with fresh
sprouts, mixing in, if desired. Yield 4-6 servings.

Oh, hey – check this out, hope you can make it: