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Ingredients:

1 tablespoon butter

1 small yellow onion, cut in half lengthwise and sliced thin

1 clove garlic, mashed

1 sweet potato, peeled and cut into ½-inch pieces

2 dried hot chilis or ¼ teaspoon cayenne powder

1 tablespoon curry powder

1 tablespoon grated fresh ginger

1 cup chicken or vegetable broth

2-5.46 ounce cans coconut milk

½ pound mixed purple and yellow beans, trimmed and snapped in half

¼ cup chopped basil or cilantro

Salt and pepper

 

Directions:

Melt butter over medium heat in a large sauté pan.  Add the onion and garlic and sauté for 5 minutes or until the onions are translucent.  Next add the sweet potato and dried chilis, stir to coat with the butter, continue to cook while stirring frequently for an additional 2 minutes.  Stir in the curry powder and ginger and cook for one minute.  Stir in the broth and coconut milk, bring to a boil then reduce heat to medium low.  Cover the pan and cook for 10 minutes or until the sweet potatoes are tender.  Halfway through, add the beans.  Uncover, stir in the fresh basil, season with salt and pepper.  Serve over white or brown rice.

 

Serves:  4-6

Recipe by:  Elizabeth Blessing, co-owner GreenBEAN Delivery

Ingredients:

1 Lotsa Pasta pizza dough, thawed

1 can Muir Glenn pizza sauce

1 pound heirloom tomatoes, cored and sliced

16-20 fresh basil leaves

1 cup Organic Valley ricotta cheese

Salt and pepper

 

Directions:

Preheat oven to 450 degrees.  Roll or stretch the dough and place it on a pizza stone or cookie sheet that has been dusted with cornmeal or flour.  Bake for a few minutes then remove from the oven.  Spread the pizza sauce over the entire pizza crust.  Top with tomato slices and fresh basil leaves.  Add 1 tablespoon dollops of ricotta in a large circle towards the outside edge of the pizza.  Repeat in a smaller circle more towards the center of the pizza.  Season with a pinch of salt and a few turns of freshly milled pepper.  Bake an additional 10-15 minutes or until the pizza is warmed through and the ricotta starts to slightly brown (time depends on the thickness of the crust).

 

Yields:  1-10 inch pizza

Recipe by:  Elizabeth Blessing, co-owner GreenBEAN Delivery

Unit Retail Product Retail Price
6 oz - Annie’s Homegrown Alfredo Shells & Cheddar $2.95
6 oz - Annie’s Homegrown Arthur Macaroni & Cheese $2.95
6 oz - Annie’s Homegrown Classic Macaroni & Cheese $2.95
6 oz - Annie’s Homegrown Peace Pasta & Parmesan $2.95
6 oz - Annie’s Homegrown Shells & Real Aged Cheddar $2.95
6 oz - Annie’s Homegrown Shells & White Cheddar $2.95
9 oz - Annie’s Homegrown Snack Mix Bunnies $5.35
20 oz - Aunt Millie’s 100% Whole Wheat Sliced Bread $4.85
1 lb - Bulk Almonds, Raw $8.95
16oz Bulk Almonds, Wasabi Tamari $8.95
1 Lb. Bulk Apricots, Turkish $7.25
1 lb Bulk Banana Chips, Sweetened $3.00
1 lb - Bulk Barley $1.65
1 lb - Bulk Beans, Baby Lima $2.15
1 lb - Bulk Beans, Black Bulk $2.35
1 lb - Bulk Beans, Garbanzo $2.25
1 lb - Bulk Beans, Red Chili $2.45
1 lb - Bulk Bulgur, Coarse $1.35
1 lb - Bulk Cashews, Whole $9.95
1 lb - Bulk Couscous, Whole Wheat $2.75
1 Lb. Bulk Dates $7.50
8 oz Bulk Dried Cherries $4.55
1 lb - Bulk Dried Cranberries $4.95
1 lb - Bulk Flour, All Purpose Unbleached White $1.65
1 lb - Bulk Flour, Whole Wheat Bread $1.65
1 lb Bulk Granola, Cranberry Orange Crunch $4.95
1 lb Bulk Granola, French Vanilla Almond $4.95
1 lb Bulk Granola, Gingersnap $4.95
1 lb Bulk Granola, Vanilla Macaroon $4.95
1 lb - Bulk Green Split Peas $1.95
1 lb - Bulk Lentils, Green $1.95
1 lb - Bulk Lentils, Red $1.95
8 oz Bulk NRG Chunks Cacao & Goji $3.75
8oz Bulk NRG Chunks Honey Vanilla Almond $3.75
1 lb - Bulk Oats, Rolled $1.45
1 lb - Bulk Oats, Steel Cut $1.45
1 lb - Bulk Peanuts, Shelled, No Salt $3.95
1 lb - Bulk Pecans $10.95
8 oz Bulk Pistachios, Roasted and Salted $4.25
1 lb - Bulk Pumpkin Seeds, Raw $3.75
1 Lb. Bulk Quick Rolled Oats $1.25
1 lb - Bulk Quinoa $3.65
1 lb - Bulk Raisins, Red Flame $2.95
1 lb - Bulk Raisins, Thompson Seedless $3.25
1 lb - Bulk Rice, Brown Basmati $2.65
1 lb - Bulk Rice, Long Grain White $2.35
1 lb - Bulk Rice, Short Grain Brown $1.85
1 lb - Bulk Rice, White Jasmine $3.35
1 lb - Bulk Sesame Seeds, Raw $3.25
1 lb - Bulk Sucanat $2.95
1 Lb. Bulk Sugar, Organic $1.85
1 lb - Bulk Sunflower Seeds, Raw $2.95
1 lb - Bulk Trail Mix, Midwestern Raw $5.65
Each Bulk Trail Mix, OG Cranberry Harvest $7.45
16 oz Bulk Trail Mix, Wild Ginger Harvest $6.95
8 oz. Bulk Walnuts, Raw $3.95
8 oz Bulk Walnuts, Roasted $4.95
1 lb - Bulk Wheat Berries $1.25
Each Clif Bar Chocolate Chip Peanut Crunch $1.45
Each Clif Bar Coconut Chocolate Chip $1.45
Each Clif Bar Crunchy Peanut Butter $1.45
Each Clif Bar Oatmeal Raisin Walnut $1.45
Each Clif Bar White Chocolate Macadamia $1.45
Each Clif Kid Fruit Punch Twisted Fruit $0.85
Each Clif Kid Mixed Berry Twisted Fruit $0.85
Each Clif Kid Strawberry Twisted Fruit $0.85
Each Clif Kid Tropical Twist Twisted Fruit $0.85
Each Clif Kid Z Bar Chocolate Chip $0.85
Each Clif Kid Z Bar Honey Graham $0.85
14 pack Earthbound Farm Raisins (.5 oz) $3.30
6 Pack Earthbound Farm Raisins (1.5 oz) $3.30
25 oz - Eden Organic Apple Sauce $3.95
15.9oz Eden Organic Beans Garbanzo Organic $1.95
15 oz - Eden Organic Beans,  Cannellini $1.95
15 oz - Eden Organic Beans, Black $1.95
15 oz - Eden Organic Beans, Refried Pinto $1.95
16 oz - Eden Organic Olive Oil, Extra Virgin $9.75
16 oz - Eden Organic Pasta, Vegetable Alphabets $3.75
12 oz - Eden Organic Pasta, Vegetable Spirals $3.65
8 oz - Eden Organic Soba, Pasta $3.50
1 Dozen - Eggs Local, Pasture-Raised $4.05
14 oz - Enviro Amazon Frosted Flakes Cereal $3.95
10 oz - Enviro Gorilla Munch Cereal $3.95
10.6 oz - Enviro Peanut Butter Panda Puffs Cereal $3.95
each Feather Ridge $16.95
10 oz. Five Star Foodies Artichoke Burgers $5.95
16 oz. Five Star Foodies Ginger Cider $3.95
10 oz. Five Star Foodies Gourmet Meatless Grillers $5.95
16 oz. Five Star Foodies Green Veggie Cider $3.95
16 oz. Five Star Foodies Hibiscus Cider $3.95
16 oz. Five Star Foodies Jamaican Cider $3.95
16 oz. Five Star Foodies Red Veggie Cider $3.95
16 oz. Five Star Foodies Vegetarian Gourmet Gravy $4.95
12 oz. Five Star Foodies Vegetarian Harvest Roast Rolls $6.95
10 oz. Five Star Foodies Vegetarian Sloppy Joe $5.95
8 oz - FTK Asian Vinaigrette $5.85
8 oz - FTK Balsamic Vinaigrette $6.85
10 oz - FTK Banana Toffee Bread $4.25
15 oz - FTK Butternut Squash and White Bean Soup $3.95
3 oz - FTK Cranberry Almond Bar (3 Pack) $6.85
3 oz - FTK Cranberry Almond Bar (Single) $2.50
8 oz - FTK Curried Lentil Spread $4.05
12 oz - FTK Fire Roasted Salsa $6.25
1 lb - FTK Golden Granola $6.95
15 oz - FTK Hearty Vegetable and Indiana Wheat Berry Soup $3.95
8 oz - FTK Honey Tahini Vinaigrette $5.85
12 oz - FTK Mild Restaurant Style Salsa $5.25
3 oz - FTK Peanut Butter Kasha Bar (3 Pack) $6.85
3 oz - FTK Peanut Butter Kasha Bar (Single) $2.50
8 oz - FTK Peanut Vinaigrette $5.85
3 oz - FTK Pumpkin Seed Kasha Bar (3 pack) $6.85
3 oz - FTK Pumpkin Seed Kasha Bar (Single) $2.50
8 oz - FTK Roasted Red Pepper Hummus $4.05
15 oz - FTK Shiitake and Coriander Soup $3.95
1 lb - FTK Three Grain Granola $7.45
15 oz - FTK Tomato Basil Soup with Pine Nuts $3.95
8 oz - FTK Traditional Hummus $4.05
9 oz. G’O'E  Blue Corn Chips $3.25
9 oz. G’O'E Blue Corn Chips, Redhot $3.25
7.5 oz. G’O'E Mini White Corn Chips $2.75
2 each Gunthorp Chicken Breasts $5.90
1 lb - Gunthorp Chicken Tenders $4.95
1 lb - Gunthorp Ground Chicken $5.95
1 lb - Gunthorp Ground Turkey $5.95
8oz HC Black Magic  Coffee – Ground $7.50
8oz HC Breakfast Blend Coffee – Whole Bean $7.50
8 oz - HC Classic Iced Tea $15.95
8oz HC Decaf Colombian Coffee – Ground $7.50
8oz- HC Decaf French Roast Coffee Ground $7.50
8oz HC Decaf Harvest Cafe Signature Blend – Ground $7.50
8oz HC Decaf Harvest Cafe Signature Blend – Whole Bean $7.50
8oz HC Ethiopian Yirgacheffe Coffee – Ground $7.50
8oz HC French Roast Coffee Ground $7.50
8oz- HC French Roast Coffee Whole Bean $7.50
8oz HC Harvest Cafe Signature Blend – Ground $7.50
8 oz HC Harvest Cafe Signature Blend – Whole Bean $7.50
8oz- HC Mexican Chiapas Coffee  – Ground $7.50
8oz HC Peruvian La Florida Coffee – Ground $7.50
8oz- HC Peruvian La Florida Coffee – Whole Bean $7.50
8oz HC Sumatra Gayo Mtn. Coffee – Ground $7.50
8oz HC Tanzania Peaberry Coffee – Ground $7.50
16 oz - Honest Tea Mango Acai White Tea $1.50
(12) 16 oz - Honest Tea Mango Acai White Tea – Case $16.95
16 oz - Honest Tea Moroccan Mint Green Tea $1.50
(12) 16 oz - Honest Tea Moroccan Mint Green Tea – Case $16.95
16 oz - Honest Tea Red Pomegranate Tea $1.50
(12) 16 oz - Honest Tea Red Pomegranate Tea – Case $16.95
5 each - Hunter’s Honey Clover Honey Stix $1.50
5 each Hunter’s Honey Orange Blossom Honey Stix $1.50
5 Each Hunter’s Honey Wildflower Honey Stix $1.50
each Jakes Wheel
each Jakes Wheel Garden Herb $0.00
each Jakes Wheel Habanero $0.00
each Jakes Wheel with Bacon
14.4 oz - Kashi 7 Whole Grain Flakes Cereal $4.25
15 oz - Kashi GOLEAN Crunch! Honey and Almond Flax Cereal $4.85
12.4 oz - Kashi Heart to Heart Honey Toasted Oat Cereal $4.25
17.5 oz - Kashi Whole Wheat Cinnamon Harvest Biscuits Cereal $4.85
24 oz - LFF Diced Tomatoes $4.05
Each Luna Bar Chocolate Dipped Coconut $1.45
Each Luna Bar Lemon Zest $1.45
Each Luna Bar Nutz over Chocolate $1.45
Each Luna Bar White Chocolate Macadamia $1.45
Each Luna Protein Chocolate Peanut Butter $1.45
Each Luna Protein Cookie Dough $1.45
Each Luna Protein Mint Chocolate Chip $1.45
1 lb - Moody Meats Ground Beef $5.95
14 oz - Nasoya Tofu, Extra Firm $2.95
1/2 gal - OG Valley 1% Lowfat Milk $4.25
1/2 gal OG Valley 2% Chocolate Milk $4.95
1/2 gal - OG Valley 2% Reduced Fat Milk $4.25
1 lb OG Valley Butter, Lightly Salted $5.95
1 lb - OG Valley Butter, Unsalted $5.95
- 8 oz - OG Valley Cream Cheese $3.05
8 oz - OG Valley Feta Cheese $5.55
1 qt - OG Valley Live Organic Lowfat Berry Yogurt $4.80
1 qt - OG Valley Live Organic Lowfat Vanilla Yogurt $4.80
8 oz - OG Valley Mild Cheddar, Raw Milk $5.60
8 oz - OG Valley Monterey Jack Cheese, Raw Milk $5.60
8 oz - OG Valley Mozzarella Cheese $5.60
1/2 Gallon - OG Valley Original Soy Milk $4.05
8 oz - OG Valley Sharp Cheddar, Raw Milk $5.75
1/2 gal - OG Valley Skim Milk $4.25
16 oz - OG Valley Sour Cream, Lowfat $3.85
Six (1 oz) - OG Valley String Cheese $4.35
1/2 gal - OG Valley Vanilla Soy Milk $4.05
1/2 gal - OG Valley Whole Milk $4.25
8 oz - Organic Prairie Bacon, Turkey $5.95
32 oz - Pacific Natural Foods Chicken Broth $3.95
32 oz - Pacific Natural Foods Vegetable Broth $3.95
3 oz. PRO-BAR Cocoa Pistachio $3.25
3 oz. PRO-BAR Koka Moka $3.25
3 oz. PRO-BAR Nutty Banana Boom $3.25
3 oz. PRO-BAR Superfood Slam $3.25
3 oz. PRO-BAR Whole Berry Blast $3.25
15 oz - Riehle’s Autumn Blaze Popcorn $4.45
15 oz - Riehle’s Baby White Popcorn $4.45
15 oz - Riehle’s Midnight Red Popcorn $4.45
15 oz - Riehle’s Organic Yellow Popcorn $4.45
15 oz - Riehle’s Pearl White Popcorn $4.45
15 oz - Riehle’s Ruby Red Popcorn $4.45
15 oz - Riehle’s Shaman Blue Popcorn $4.45
15 oz - Riehle’s Sunburst Popcorn $4.45
15 oz - Riehle’s Thistle Pink Popcorn $3.95
16 oz - Scholar’s Inn Bakehouse Farm Bread $3.85
16 oz - Scholar’s Inn Bakehouse Pane Bello Bread $3.85
4 oz. Sea Point Dry Roasted Edamame $2.00
3.5 oz. Sea Point Dry Roasted Edamame w/ Wasabi $2.00
7.5 oz - Snackimals- Oatmeal $3.95
7.5 oz - Snackimals- Snickerdoodle $3.95
7.5 oz - Snackimals- Vanilla $3.95
1/2 gal - Snowville 2% Milk $4.25
1/2 gal - Snowville Skim Milk $4.25
1/2 gal - Snowville Whole Milk $4.25
8 oz - Soy Boy Tempeh, 5 Grain Organic $3.25
8 oz. Stacy’s Simply Naked Pita Chips $2.95
1 qt - T.P. Dutch Chocolate Whole Milk $5.25
1 qt - T.P. Whole  Milk $3.95

Marksbury Farm Market  (Lancaster, Kentucky)

Founded in August 2010, Marksbury Farm Market opened in northern Garrad County, Kentucky.  The founding partners (Preston Correll, Greg Correll, Richard McAlister, and John-Mark Hack) were driven to start Marksbury because they believed that there was something missing in the fast-growing local food economy.  As a local food hub, the 12,000 sq-ft, USDA inspected meat processing and distribution facility produces a wide variety of natural meat products.

All cattle, hogs, and poultry must be humanely raised and free of growth hormones, steroids, and antibiotics.  The processing facility produces traditional cuts of meat along with a variety of value-added cured and cooked products.  From smoked chicken to mortadella, Marksbury believes in the quality of their product and the importance of a slow-food approach.

For more information, please visit www.marksburyfarm.com

Ingredients:

1 sweetie sweet onion, sliced into ¼ inch strips

1 green pepper, cored, seeded, and sliced into ¼ inch strips

1 jalapeno pepper, cored, seeded and sliced into paper thin strips

1 pound heirloom tomatoes, cored and cut into ½ inch chunks

1 tablespoon extra virgin olive oil

Juice from 2 limes

1 teaspoon apple cider vinegar

1 teaspoon honey

¼ teaspoon cumin powder

10 sprigs of cilantro

Salt and pepper

 

Directions:

In a medium bowl, combine onion, peppers, and tomatoes.  In a small bowl, whisk together oil, lime juice, vinegar, honey, and cumin powder.  Pour dressing over salad.  Roughly chop the cilantro sprigs and add to the salad.  Season with salt and pepper.  Allow to marinate for at least a half hour.

 

Serves:  4

Recipe by:  Elizabeth Blessing, co-owner GreenBEAN Delivery

Ingredients:

2 teaspoons coarse sea salt

2 tablespoons curry powder

1 pound red lentils

2 tablespoons unsalted butter

1 onion, cut into ½-inch dice

4 cloves garlic, minced

1 tablespoon freshly grated ginger

1 butternut squash (about 1 ½ pounds), peeled, seeded, and cut into ½-inch pieces

6 cups chicken or vegetable broth or water

½ cup loosely chopped cilantro (optional)

 

Directions:

Combine salt and curry powder, set aside.  Rinse lentils; set aside.  Heat butter in a large saucepan over medium heat.  Add curry mixture; stir until fragrant, about 1 minute.  Add onion, garlic, and ginger, cook until translucent, about 4 minutes.  Add squash; cook until just beginning to soften, about 5 minutes.  Add broth or water.  Bring to a boil; reduce to a simmer.  Cook until squash is tender, about 10 minutes.  Stir in lentils; cook until soft, 10 to 15 minutes.  Adjust seasonings with salt and pepper. Serve hot.

 

Serves:  6

Recipe by:  Elizabeth Blessing, co-owner GreenBEAN Delivery

Leane & Michael’s Sugarbush (Salem, Indiana)

100% Pure Maple Syrup

Since 1981, the Leane & Michael’s Sugarbush has produced about 13,000 gallons of 100% Pure Maple Syrup, made solely from maple sap that has been boiled down. 50 gallons of sap make one gallon of syrup, making this delicious sweetener a precious commodity. All of Leane and Michael’s Sugarbush Pure Maple Syrup is bottled in small batches right on the farm to ensure quality and freshness.

For more information please visit http://www.lmsugarbush.com/

 

Grateful Grahams  (Cincinnati, Ohio)

Founded by Rachel DesRochers, Grateful Grahams are baked with love in Cincinnati, Ohio. They are homemade, all natural and completely vegan. Choose from two delicious flavors, cinnamon sugar and chocolate. Savor the soft, chewy graham squares that melt in your mouth. Kids love them. Grown ups love them. Grandmas adore them.

For more information, please visit www.gratefulgrahams.com

Ingredients:
2 tablespoons butter, cut into pieces
1/3 cup sugar
½ teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
4 firm, ripe Bartlett pears, peeled, halved, and cored (stems left intact)
3 tablespoons heavy cream
1 cup raspberries

Directions:
Preheat oven to 375 degrees.  In an ovenproof skillet, combine butter, sugar, ginger, cloves, and nutmeg.  Add pears, cut side down; cover with foil.  Bake, turning pears over halfway through, until tender when pierced with the tip of a paring knife, about 25 minutes.

Lift pear halves with a slotted spoon, allowing any juices to drip back into skillet, and divide among four serving plates.  Bring liquid in skillet to a boil over medium heat.  Add cream; cook until slightly thickened, 1 minute.  Stir in raspberries.  Spoon sauce over pears; serve.

Serves:  4

Recipe by:  www.marthastewart.com

Ingredients:
2 slices multigrain bread
Goat cheese or cream cheese
Black radish, peeled and sliced as thin as paper
Watermelon radish, sliced as thin as paper
Cucumber, peeled and thinly sliced
Salt and pepper
Hot sauce

Directions:
Lightly toast bread.  Spread 1 slice with cheese.  Layer the radishes so they slightly overlap each other and alternate between black and watermelon.  Layer the cucumber slices over the top of the radishes.  Sprinkle with salt and pepper and a few dashes of hot sauce.  Top with other slice of bread.

Serves:  1

Recipe by:  Elizabeth Blessing, co-owner GreenBEAN Delivery

Smoking Goose Meatery (Indianapolis, Indiana)

Smoking Goose Meatery produces handcrafted, flavor packed protein treats.  Hailing from Indianapolis, they cure and smoke only healthy animals that have been raised on family owned farms by people who care as much about the well being of the animals and the land as they do their own families.

Smoking Goose produces both traditional and unique carnivorous concoctions including salumi, fresh sausage, slow cured and smoked meats.  Their methods honor tradition by taking the time to seam butcher each animal, hand produce, hand tie and tend each piece with the care and respect that their farmers practice in raising their animals.

For more information, please visit www.smokinggoose.com.

We are excited to announce a new partnership between IU Health’s Wellness Department and Green B.E.A.N. Delivery! IU Health is piloting an on-campus produce market program that will begin September 6 and run into November. The IU Health Market will provide access to healthy, affordable produce, similar to what can be found at local farmers’ markets.  Green B.E.A.N. Delivery will be providing produce and staffing each market location.

 

Riley Hospital

Dates: September 6 & 20 (Tuesdays)

Location: Riley Outpatient Center (ROC) Entrance

Time: 4:00 to 5:30pm

 

Methodist Hospital

Dates: September 7 & 21 (Wednesdays)

Location: In front of Medical Library

Time: 4:00 to 5:30pm

 

IU Health North

Dates: September 13 & 27, October 11 & 25, November 8 & 22 (Tuesdays)

Location: Southside of Atrium, in front of Chapel

Time: 4:00 to 5:30pm

 

IU Health West

Dates: September 14 & 28

October 12 & 26, November 9 & 23 (Wednesdays)

Location: By the Café, Garden Level

Time: 4:00 to 5:30pm

Ingredients:

2 pounds cucumbers
1 small, sweet onion
Salt and freshly ground pepper
8 ounces feta cheese, thinly sliced or crumbled
3 tablespoons mixed herbs such as mint, parsley, basil, dill
1 tablespoon rice vinegar
2 tablespoons extra virgin olive oil

Directions:

Peel the cucumber leaving a few narrow strips of the skin. Halve the cucumber lengthwise then slice thin. Put the slices in a bowl; cover and refrigerate for at least ½ hour.

Peel the onion and cut into thin rounds. Cover with cold water and refrigerate for ½ hour.

Just before serving, remove cucumbers and the onion from the refrigerator. Drain the onion and shake off the excess water. Layer the cucumber and onion slices on a platter or in a large shallow bowl. Season with a little salt and freshly ground pepper, and scatter the cheese and herbs on top. Whisk together the vinegar and oil with a fork, and pour it over the salad.

 

Serves: 4 to 6

Recipe by: adapted by Elizabeth Blessing from The Greens Cookbook by Deborah Madison, Broadway Books, 1987

Ingredients:
2 tablespoons extra virgin olive oil or butter
1 medium acorn squash, halved lengthwise and seeded
1 tablespoon maple syrup
1 tablespoon tamari or soy sauce
½ teaspoon grated fresh ginger
Salt and pepper

Directions:
Adjust the oven rack to the lower-middle position and preheat oven to 400 degrees.  Oil the cut squash and a rimmed baking sheet with 1 tablespoon of oil.  Place the squash cut side down on the baking sheet.  Roast for 30 minutes.

While the squash is in the oven, mix the remaining oil, maple syrup, soy sauce, and ginger together in a small bowl.

Remove squash from the oven and turn squash; prick insides all over with a fork.  Drizzle maple syrup mixture among the halves; season with salt and pepper.  Continue to roast an additional 10 to 20 minutes or until the flesh is easily pierced with a fork.  Season with salt and pepper. Serve warm.

Serves:  2

Recipe by:  Adapted from www.cooksillustrated.com by Elizabeth Blessing, co-owner GreenBEAN Delivery

Ingredients:
4 ounces goat cheese
1 pound heirloom tomatoes
½ cup basil leaves
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
Salt and pepper

Directions:
Cut the goat cheese log into ¼-inch-thick slices.  Core the tomatoes and slice them.  Arrange the tomatoes and cheese on a serving plate.  Tear the basil leaves over the salad.  Drizzle with balsamic vinegar and extra virgin olive oil and sprinkle with salt and pepper.

Serves:  4

Recipe by:  Elizabeth Blessing, co-owner GreenBEAN Delivery

Ingredients:

Salt
1 pound green beans
2 medium sweet onions
1 ½ tablespoons balsamic vinegar
1 ½ tablespoons orange juice
2 tablespoons extra virgin olive oil

Directions:

Bring 4 quarts of water to a boil in a large pot and add 2 tablespoons salt.  Add the beans and blanch until crisp-tender, 3 to 5 minutes.  Drain in a colander and cool under cold running water; drain well.

Halve the onions lengthwise and trim off the ends.  Cut lengthwise into ½-inch-wide slices.

Heat a dry 12-inch sauté pan over medium high heat until very hot.  Add the onions and sauté until charred in spots but still crunchy, 4 to 6 minutes.  During the last minute or so, add the beans, stirring and tossing to warm them through.  Transfer the beans and onions to a large bowl.

Whisk the balsamic vinegar, orange juice, and oil together in a small bowl.  Pour over the beans and onions, tossing to coat.  Let stand for at least 10 minutes, or up to 1 hour, before serving.

Sprinkle the beans with a little salt and serve.

Serves:  6

Recipe by:  Molto Gusto by Mario Batali, Harper Collins, 2010