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Ingredients:

2 ears corn
1 pound Romano beans, trimmed and snapped in half
2 large tomatoes, cored and diced
1 ounce basil, leaves removed and stems discarded
¼ cup extra virgin olive oil
Salt and freshly ground black pepper

 

Directions:

Bring a large pot of water to a boil.  Remove the husks and silks from the corn and add to boil water.  Cook for 5 minutes then remove from heat and allow to cool.  Add the green beans to the boil water and cook for 8 minutes or until tender-crisp.  Remove from heat and run cold water over the top to stop the cooking process.

Cut the kernels away from the cobs and add the kernels to a medium mixing bowl.  Add the Romano beans and tomatoes.

In a food processor, add the basil leaves.  Turn on the food processor and slowly add oil in the top.  Process until smooth.  Season with a pinch of salt and a couple turns of a pepper grinder.

Drizzle the basil oil over the corn, tomatoes, and green beans.  Toss to coat the salad.

 

Serves:  4

Recipe by:  Elizabeth Blessing, co-owner GreenBEAN Delivery

Ingredients:

2 cups plain yogurt
1 tablespoon maple syrup
2 cups mixed berries (if using strawberries, quarter them)
¼ cups raw mixed nuts of choice (pecans, almonds, walnuts, cashews)
2 dates, pitted and roughly chopped

Directions:

Add ½ cup of yogurt to 4 small glass bowls or parfait cups.  Drizzle ½ tablespoon over each bowl of yogurt.  Top with ½ cup mixed berries.

Add mixed nuts and dates to a food processor and pulse until coarsely ground.  Sprinkle nut mixture over the berries.  Chill until ready to serve.

Serves:  4

Recipe by:  Elizabeth Blessing, co-owner GreenBEAN Delivery

Ingredients:

1 cup kale leaves cut in ½-inch strips
1 cup rainbow chard leaves cut in ½-inch strips
¼ cup rainbow chard stems, diced ½ inch
1 cup bok choy stems cut in ½-inch pieces
½ cup bok choy leaves cut in ½-inch strips
½ cup purple cabbage, shredded
½ cup plain yogurt
1 clove garlic, minced
2 teaspoons lemon juice
1 tablespoon fresh dill
¼ teaspoon honey
Salt and pepper

 

Directions:

Mix together the first six ingredients in a large mixing bowl.  Whisk together the remaining five ingredients to make the dressing.  Season with salt and pepper, then pour the dressing over the top of the summer slaw.

 

Serves:  6

Recipe by:  Elizabeth Blessing, co-owner Green B.E.A.N. Delivery

Ingredients:

1 cucumber, peeled, halved lengthwise, seeded, and sliced very thin
1 pint grape tomatoes, rinsed and cut in half
1 tablespoon finely minced spring onion
1 tablespoon brown rice vinegar or apple cider vinegar
1 tablespoon lemon juice
½ teaspoon grated fresh ginger
2 teaspoons toasted sesame oil
1 teaspoon honey
Salt and pepper
1 tablespoon toasted sesame seeds

 

Directions:

Combine the cucumbers, tomatoes, and spring onions in a medium mixing bowl.

In a small bowl combine the vinegar, lemon juice, ginger, sesame oil, and honey.  Whisk together to combine.  Pour dressing over the cucumber mixture.  Season with salt and pepper.  Sprinkle the sesame seeds over the top and serve.

 

Serves:  3 to 4

Recipe by:  Elizabeth Blessing, co-owner Green B.E.A.N. Delivery

Stout’s Melody Acres is a 90 year old farm in Franklin, Indiana. Owner, Randy Stout, is a fourth generation farmer. He farms the all-natural way, without applying commercial insecticides, pesticides, or herbicides to his plants. Thanks Farmer Randy!  If you see a flatbed trailer full of bags of sweet corn going down the road, chances are Randy Stout is bringing his Sweet Corn to Green B.E.A.N. Delivery! Randy insists that his corn is less than 48 hours off the stalk so he delivers his corn twice a week for our members.  We are so thankful to have such dedicated, sustainable farmers in our region.  Randy is truly one of the best!