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Ingredients:

6 to 8 cups 1 inch thick sliced fingerling potatoes

3 to 4 cloves garlic

1/3 cup loosely packed mixed fresh herbs (basil, parsley, tarragon, oregano, etc)

½ teaspoon sea salt
1 teaspoon lemon zest

¼ cup extra virgin olive oil

¼ cup freshly squeezed lemon juice

Directions:

Place potatoes in large pot of boiling water.  Cook 10 to 12 minutes or until tender.  While potatoes are cooking, place garlic, herbs, salt, and lemon zest on cutting board.  Chop together to a paste-like consistency.  Combine paste with oil and lemon juice; set aside.  Drain potatoes and let cool.  Pour dressing over slightly warm potatoes; toss gently.  Serve immediately or chill to serve later.  Serves 6

Ingredients:

1 large ripe pineapple

2 teaspoons butter

3 tablespoons maple syrup

3 tablespoons rum, optional

Squeeze of lime juice, optional

Directions:

Slice the skin off the pineapple and
remove the eyes with the tip of a potato peeler.  Cut it into rounds or half rounds about ½
inch thick.  Carefully remove the core
from each piece.

Melt the butter in a wide skillet,
drizzle in some of the maple syrup, and add the pineapple.  Cook over high heat until the sugar from the
maple syrup has caramelized and the bottom side is richly glazed, 4 to 5 minutes.  Drizzle more maple syrup over the top, turn the pineapple over, and cook until the second side is caramelized, another 4 to 5 minutes. Remove it from pan and serve.  If using rum, add it to the pan and a squeeze of lime juice, scrape the bottom,reduce until syrupy, and pour the sauce over the pineapple.  Serve alone or with vanilla ice cream.  Serves 6 to 8

Willow Stoke Farms (Noblesville, Indiana)

Art Johnson, owner and operator of Willow Stoke Farms, began ranching just a couple of years before retirement. The farm is located just 25 miles north of Indianapolis, where a herd of around 25 free-range, grass fed bison roam contentedly on 128 rolling acres. The animals have full access to the acreage year round for grazing, as well as four ponds naturally fed by underground wells. Their diets are supplemented with organic feed grasses during the winter months and the animals receive no hormones or antibiotics.

Green B.E.A.N. Delivery is thrilled to offer locally produced and sustainably raised Willow Stoke Ground Bison to our customers!

Ingredients:
1 bunch asparagus, thick ends removed
1 bunch scallions or spring onions, trimmed
3 tablespoons extra virgin olive oil
½ cup sun-dried tomatoes, soaked in 2 cups hot water for 30 minutes then thinly sliced
1 pound raw pizza dough, thawed if frozen
1 cup ricotta

Directions:
Heat grill to medium. In a large bowl, combine asparagus, scallions, and 1 tablespoon oil; season with salt and pepper. Grill, turning occasionally, until vegetables are tender, 6 to 9 minutes. When cool enough to handle, cut asparagus and scallions into thirds.

Brush a large baking sheet with 1 tablespoon oil. On a lightly floured work surface, divide dough in half. Roll or stretch to form two 9-inch ovals. Transfer to prepared sheet, and brush with remaining tablespoon of oil.

Transfer dough pieces to grill. Cook until undersides are firm and beginning to char, 2 to 3 minutes. Using tongs or a large spatula, transfer crusts, grilled side up, back to baking sheet.

Divide evenly, top crusts with ricotta, then asparagus, scallions, and sun-dried tomatoes; season with salt and pepper. Slide back onto grill and cook, rotating occasionally, until crusts are cooked through and cheese is melted, 3 to 5 minutes. Transfer pizzas to cutting board, cut in half, and serve. Serves 4

Ingredients:
½ cup whole raw almonds
1 cup all-purpose flour
1 cup plus 2 tablespoons sucanat or sugar
1 ½ teaspoons baking powder
Salt
Pinch of freshly grated nutmeg
6 tablespoons unsalted butter, melted
½ cup whole milk, room temperature
1 large egg, room temperature
2 tablespoons almond-flavored liqueur, such as Amaretto
1 ½ pounds apricots, halved lengthwise, pitted, and cut into ¾-inch-thick wedges
1 tablespoon freshly squeezed lemon juice

Directions:
Preheat oven to 375 degrees. Toast almonds on a rimmed baking sheet in oven, stirring occasionally, until fragrant and golden brown, about 10 minutes. Let cool completely. Finely grind almonds in a food processor; transfer to a medium bowl. Whisk in flour, ¾ cup sucanat, the baking powder, ¾ teaspoon salt, and the nutmeg; set aside.

Brush a 10-inch cast iron skillet with 2 tablespoons butter. Whisk together remaining 4 tablespoons butter, the milk, egg, and liqueur in a medium bowl. Stir butter mixture into flour mixture. Spread batter evenly into buttered skillet.

Stir together apricots, remaining ¼ cup plus 2 tablespoons sucanat, a pinch of salt, and the lemon juice in a medium bowl. Spread apricot mixture evenly over batter. Bake until a cake tester inserted into center comes out with moist crumbs, 50 minutes to 1 hour. Let cool in skillet on a wire rack 1 hour before serving. Serves 8

Ingredients:
Dressing:
1 garlic clove
Salt
2 tablespoons coconut milk
2 teaspoons curry powder
1 ½ tablespoons fresh lemon juice
5 tablespoons light olive oil
2 tablespoons finely chopped cilantro

Salad:
1 ½ cups quinoa, rinsed thoroughly
2 large mangoes
2 mini sweet peppers, seeded and diced
¼ cup minced spring onion
1/3 cup almonds, roasted

Directions:
Pound or mince the garlic and ¼ teaspoon salt in a mortar until smooth, or put the garlic through a press. Combine the garlic and salt with the coconut milk and curry in a small bowl. Stir in the lemon juice, then whisk in the oil. Let stand for 15 minutes, and then stir in the cilantro. Taste for tartness and salt and adjust if needed.

Bring 3 cups water to a boil in a saucepan, then add ½ teaspoon salt and the quinoa. Lower the heat, cover, and simmer until the quinoa is tender, 12 to 15 minutes. Drain.

Cut the mangoes: Stand each one upright and slice down either side of the seed, which you can’t see but which runs lengthwise through the center of the fruit. Score the two pieces, then bend the skin. Cut off the squares of mango where they attach to the skin.

Toss the quinoa with the mangoes, peppers, onion, and vinaigrette. Chop the almonds and add them last so that they’ll stay crisp. Serves 4

Ingredients:
1 tablespoon unsalted butter
1 tablespoon minced spring onion
1 tablespoon minced spring garlic
20 medium radishes or 16 large radishes, leaves and stems removed, halved if small and quartered if large
1/3 cup low sodium chicken broth
2 teaspoons minced fresh chives (optional)
Salt and black pepper

Directions:
Place the butter in a large skillet over medium-high heat. When the butter begins to sizzle, add the onion and garlic and cook until softened, 2 to 3 minutes. Stir in the radishes and cook for 1 minute longer.

Add the broth, cover, and cook, stirring once or twice, until the radishes are tender, about 10 minutes. Remove the cover and simmer until the liquid thickens slightly, about 1 minute. Add the chives (if using) and season with salt and pepper to taste. Serve immediately. Serves 4

Ingredients:

1 bunch asparagus

1 teaspoon minced ginger or ginger mashed to a paste

2 teaspoons minced garlic or garlic mashed to a paste

½ teaspoon ground coriander

2 tablespoons vegetable oil

1 cup thinly sliced onion

¼ teaspoon turmeric

½ teaspoon salt

½ cup water

Directions:

Wash and drain the asparagus, then cut into approximately 1-inch lengths, discarding the tough thick bottom ends. Set aside.

In a small bowl, mix together the ginger, garlic, and ground coriander. Set aside

Heat a wide heavy skillet or wok over medium-high heat. Add the oil and swirl to coat the pan, and then add the onions. Stir-fry until softened and starting to brown, about 7 minutes. Stir in the reserved flavor paste. Add the asparagus and sprinkle on the turmeric and salt. Stir-fry for a minute to expose all the surfaces of the asparagus to the hot pan then add the water. Bring to a boil, cover, and cook for 2 to 3 minutes.

Remove the lid and cook for a few minutes more (timing will vary depending on the thickness and freshness of the asparagus), until the asparagus is just tender. Taste and adjust the salt if necessary. Serve hot. Serves 3 to 4

Ingredients:

2 teaspoons sesame seeds

2 tablespoons orange juice

2 tablespoons rice vinegar

1 teaspoon honey

½ teaspoon soy sauce

1 medium scallion, sliced thin

½ teaspoon grated fresh ginger

2 tablespoons peanut oil

1 teaspoon toasted sesame oil

1 teaspoon salt, plus more to taste

Ground black pepper

1 pound snow peas, stems snapped off

Directions:

Toast the sesame seeds over medium heat in a small skillet, shaking the pan often to promote even cooking, until light brown and fragrant, 4 to 5 minutes.

Meanwhile, combine the orange juice, vinegar, honey, soy sauce, scallion, and ginger in a small bowl. Whisk in the oils. Season to taste with salt and pepper. Stir in the sesame seeds. (The dressing can be set aside for several hours.)

Bring 6 cups of water to a boil in a large saucepan. Add 1 teaspoon salt and the peas and cook until crisp-tender, 1 ½ to 2 minutes. Drain the peas, shock them in ice water, and drain again. Dry the peas well on a rimmed baking sheet lined with paper towels.

Toss the peas with the dressing, adjust the seasonings with salt and pepper to taste, and serve immediately. Serves 2 to 3