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Ingredients:

1 tablespoon unsalted butter

½ medium head of green cabbage, cored and shredded

¼ cup chicken or vegetable broth

2 sprigs fresh thyme

2 tablespoons minced parsley

Salt and pepper

 

Directions:

Melt the butter in a large sauté pan over medium heat.  Add the cabbage and stir to coat with butter, allow to cook for 2 to 3 minutes or until the leaves begin the wilt.  Add the broth and thyme leaves and cover with a lid.  Cook until cabbage
is tender, 10 minutes.  Remove from heat, sprinkle with parsley, and season with salt and pepper.

 

Serves: 4

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

Ingredients:

1 pound bulk chicken and pork sausage

¼ cup minced parsley

1 tablespoon minced fresh herbs (rosemary, thyme, oregano)

2 cloves minced garlic

Salt and pepper

1 tablespoon olive oil

1 yellow onion, chopped into ½-inch pieces

1 rib of celery, sliced a ¼-inch thick

6 medium carrots, cut into ½-inch pieces

1 pound potatoes (red, Yukon, fingerling), cut into ½-inch pieces

6 cups chicken or vegetable broth

2 cups of broccoli florets, about ½ a large head of broccoli

 

Directions:

In a medium bowl, combine chicken and pork sausage, parsley, fresh herbs, garlic, a pinch of salt, and a couple turns
of the pepper mill.  Mix well with your hands or a rubber spatula or wooden spoon.  Shape the mini meatballs with your hands and place on a plate.  This should yield 8 small meatballs.

In a large soup pot, heat oil over medium heat.  Add the onions and sauté until
translucent, 5 minutes.  Next add the celery and allow to cook, stirring frequently, for 5 more minutes.  Add the carrots and potatoes, stir to coat with oil.  Add the broth and bring to a boil.  Once boiling, drop the meatballs,
one by one, into the soup.  Return to a boil, then reduce to a simmer, cover and continue to cook for 15 minutes.  Remove the lid, add the broccoli, and allow to cook until the broccoli is tender, 5 minutes.  Taste and adjust seasonings with salt and pepper.

 

Serves: 4 to 6

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

Ingredients:

2 slices bacon, cut into ½-inch pieces

1 pound Brussels sprouts, ends trimmed and halved

Salt and ground pepper

1 apple, cored and cut into ¼-inch slices, each slices halved crosswise

2 teaspoons red wine vinegar

 

Directions:

Preheat oven to 425 degrees.  Arrange bacon in a single layer on a large rimmed baking sheet.  Bake until browned, 10 minutes.  Add Brussels sprouts in a single layer, sprinkle with salt and pepper.  Roast until they begin to brown, about 15 minutes.

Remove from oven, and toss in apples.  Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, 10 to 15 minutes.

Toss vegetables with vinegar, and serve immediately.

 

Serves: 4

Recipe by: www.marthastewart.com

Caprini Creamery (Spiceland, Indiana)

Caprini Creamery is a seasonal dairy located about 40 miles east of Indianapolis.  They raise Nigerian Dwarf & Oberhasli goats, which are the most important part of the creamery.  The goats have access to pasture during the day and stay in the barn at night where they are safe from predators.  During the winter months, they are fed hay but still have access to plenty of fresh outdoor air and sunshine.  Their goats are never treated with hormones, and do not receive antibiotics except in the rare event of illness.  Caprini knows that healthy, happy goats produce great milk and thus, great cheese!  Caprini Creamery is currently producing fresh chevre and feta cheeses, and plans to add bloomy rind and aged cheeses in the future.

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

Ingredients:

3 tablespoons vegetable oil

¼ cup minced onion

1 teaspoon curry powder

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

¾ inch piece ginger, peeled and grated (about 2 teaspoons)

2 medium cloves garlic, minced

1 cup diced tomatoes

¼ cup raisins

3 tablespoons water

2 pounds broccoli, florets cut into 1-inch pieces, stems trimmed, peeled, and cut on diagonal into ¼-inch thick slices about 1 ½ inches long (about 5 cups florets and ¾ cup stems)

¼ cup chopped toasted almonds

 

Directions:

Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat until shimmering; add onion, curry powder, ¼
teaspoon salt, 1/8 teaspoon black pepper.  Cook, stirring often, until onion is soft and beginning to brown, about 2 minutes.  Add ginger, garlic, tomatoes, and raisins; reduce heat to medium and cook, stirring frequently, until tomatoes have softened and mixture is thick, about 3 minutes.  Transfer to small bowl and cover to keep warm.  Wipe out skillet.

Stir water and remaining salt and pepper together in a small bowl until salt dissolves; set aside.  In cleaned skillet, heat remaining oil over medium-high heat until just beginning to smoke.  Add broccoli stems in even layer and cook, without stirring, until
browned on bottoms, about 2 minutes.  Add florets to skillet and toss to combine; cook, without stirring, until bottoms
of florets just begin to brown, 1 to 2 minutes longer.

Add water mixture and cover skillet; cook until broccoli is bright green but still crisp, about 2 minutes.  Uncover, add tomato mixture, and continue to cook until water has evaporated, broccoli stems are tender, and florets are tender-crisp, about 2 minutes more.

Top with toasted almonds and serve.

 

Serves: 4

Ingredients:

5 tablespoons unsalted butter

6 cups peeled, seeded, and ½-inch cubed winter squash

2 cups chopped sweetie sweet onions

½ cup coarsely chopped carrots

½ cup coarsely chopped celery

2 small Granny Smith apples, peeled, cored, and chopped, plus an extra apple fro garnish

1 ½ teaspoons dried thyme

½ teaspoon crumbled dried sage

5 cups chicken stock

1 ½ cups apple cider, divided

Salt

2/3 cup sour cream

5 bacon slices, sautéed until crisp, drained, and crumbled

 

Directions:

Melt the butter in a large, heavy pan set over medium-high heat.  When hot, add squash, leeks, carrots, and celery and sauté, stirring frequently, until vegetables have softened slightly, 10 to 12 minutes.  Add apples, thyme, and sage.  Add stock and 1 cup of the cider.  Bring mixture to a simmer.  Reduce heat, cover, and simmer gently until vegetables and apples are tender, stirring occasionally, for about 30 minutes.  Remove from heat and cool slightly.

Meanwhile, make the cider cream.  Boil remaining ½ cup cider in a small, heavy saucepan until it reduces to ¼ cup, for about 5 minutes.  Cool, then place sour cream in a small bowl and whisk in reduced cider.  (Cider cream can be prepared 1 day ahead; cover and refrigerate until needed.)

Puree the soup in batches in a food processor, blender, or food mill, and return soup to the pot.  Taste soup and season with salt, as needed.

For the garnish, halve and core the reserved apple, then cut one half into 12 paper-thin slices.

To serve, ladle soup into 6 shallow bowls and drizzle with cider cream.  Garnish each serving with crumbled bacon and a couple slices of apple.

 

Serves: 6

Recipe by: Sunday Soup by Betty Rosbottom, Chronicle Books, 2008

U-Relish Farm (Indianapolis, Indiana)

U-Relish Farm offers meals-in-a-minute using healthy recipes, high quality ingredients, and unique flavor profiles. They are dedicated to helping families and individuals maximize their food dollar through the use of a slow cooker.  U-Relish Farm’s promise is simple: Place the package of ingredients into a crock pot in the morning and when you get home there is a slow cooked meal that is preservative free, nutrient dense and delicious!

For more information, visit www.u-relish.com.

Ingredients:

2 delicata squash

2 tablespoons extra virgin olive oil

½ teaspoon soul seasoning

Directions:

Preheat oven to 400 degrees.  Peel the squash, remove the ends and cut in half lengthwise.  Remove seeds and cut into ¼ inch slices.  In a medium bowl combine the squash, oil, and seasonings.  Place on a cookie sheet that has been greased with butter or oil.  Bake in the oven for 10-15 minutes or until they are cooked through and starting to crisp.

Serves: 2-4

Recipe by: Elizabeth Blessing, GreenBEAN Delivery

Ingredients:

2 pounds grass-fed chuck roast

Salt and pepper

Flour

4 cups beer (ale, lager, porter, or stout) or water

1 large onion, diced

5 or 6 large Yukon gold potatoes, diced

4 ribs celery, cut into 2 inch pieces

4 medium carrots, cut into 2 inch pieces

Directions:

Preheat oven to 250 degrees.  Season both sides of the chuck roast with salt, pepper, and flour.  Heat a large sauté pan or Dutch oven over medium heat.  Pan sear both sides of the chuck roast, add the beer, cover, and braise in the oven for 4 hours.

Remove stew from oven and turn the oven up to 350 degrees.  Add the onions, celery, and carrots.  Cover and return to the oven for an additional hour.  Season with salt and pepper and serve warm.

Serves: 6

Recipe by: Elizabeth Blessing, GreenBEAN Delivery

Ingredients:

2 tablespoons butter or peanut oil

1 small onion, minced

1 clove garlic, smashed with the back of a knife

1 head cauliflower, leaves and core removed and cut into large florets

1 teaspoon cumin seed powder

½ teaspoon garam masala

½ teaspoon turmeric

¼ teaspoon cayenne powder or 2 green chiles, stemmed and cut lengthwise

½ teaspoon salt

1 tablespoon grated fresh ginger

1 cup diced tomatoes (canned or fresh)

1 cup water

¼ cup roughly chopped cilantro (optional)

 

Directions:

Preheat oven to 350 degrees.  Heat the butter in a Dutch oven over medium heat.  Add the onion and garlic and sauté until translucent, 5 minutes.  Add the cauliflower and continue to cook, stirring frequently, until the cauliflower starts brown, 5-10 minutes. Next add the cumin, garam masala, turmeric, cayenne powder, salt, and ginger, stir to coat the cauliflower mix with the spices.   Add the tomatoes and water, stir well, and raise the heat to bring it to a boil.

Cover the Dutch oven with a tight fitting lid and transfer to the oven.  Bake for 20 minutes.  Taste for salt and adjust if necessary.  If using cilantro, add to the pot and stir.

 

Serves:  4 to 6

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

Ingredients:

2 tablespoons extra virgin olive oil

2 onions, minced

2 sweet bell peppers, stemmed, seeded, and minced

2 jalapeño chiles, stemmed, seeded, and minced (optional)

2 cloves garlic, minced

3 tablespoons chili powder

1 tablespoon cumin powder

1 tablespoon dried oregano or 3 tablespoons fresh

2 ½ cups vegetable broth

2 ½ cups water

1 pound dried black beans, picked over and rinsed

10 ounces crimini mushrooms, trimmed and halved if small or quartered if large

1 tablespoon minced canned chipotle chile in adobo sauce

2 bay leaves

1-28 ounce jar diced tomatoes

2 tablespoons minced fresh cilantro

Salt and pepper

 

Directions:

Heat oil in 12-inch skillet over medium-high heat until shimmering.  Add onions, bell peppers, jalapeños, garlic, chili powder, cumin and oregano and cook until vegetables are softened and lightly browned, 8 to 10 minutes.  Stir in 1 cup broth, scraping up any browned bits; transfer to slow cooker.

Stir water, beans, mushrooms, remaining 1 ½ cups broth, chipotles, and bay leaves into slow cooker.  Cover and cook until beans are tender, 9 to 11 hours on low or 5 to 7 hours on high.

Discard bay leaves.  Transfer 1 cup cooked beans to bowl and mash smooth with potato masher.  Stir mashed beans and tomatoes into chili and let sit until heated through, about 5 minutes.  Stir in cilantro, season with salt and pepper to taste, and serve.

 

Serves:  6 to 8

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

Ludwig Farmstead Creamery (Fithian, Illinois)

Ludwig Farmstead Creamery is a European-style farmstead creamery located in Fithian, Illinois.  The Ludwig family has bred high-pedigree, champion Holsteins since 1936, raising them with optimum health and longevity in mind.  They use their own day-fresh milk to hand craft cheeses in single batches, using traditional starter cultures custom blended by award-winning cheese maker Fons Smits.

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

Ingredients:

1 pound Brussels sprouts

1 tablespoon butter or olive oil

1 small onion, cut in half lengthwise
then sliced thin

¼ cup water

1 tablespoon brown mustard

Salt and pepper

 

Directions:

Trim Brussels sprouts by cutting off the end and then cutting in half lengthwise.  Melt butter in a large sauté pan over medium heat.  Add the onion and a pinch of salt, cook for 5 minutes or until onions are translucent.  Add the Brussels sprouts and another pinch of salt, cook while stirring frequently until Brussels sprouts become bright green.  In a small bowl, mix together the water and mustard.  Add water and mustard mixture, stir, and cover with a lid.  Continue to cook until Brussels sprouts are tender enough to pierce with a fork, 10 minutes.  If the Brussels sprouts aren’t tender enough, you may need to add additional water.  Season with salt and pepper.

 

Serves: 4

Recipe by: Elizabeth Blessing, co-owner GreenBEAN Delivery

Ingredients:

2 tablespoons unsalted butter

1 package of your favorite brat or sausage, left in their casings

1 tablespoon Local Folks Foods mustard

½ cup light beer (pilsner or lager)

1 pound green cabbage (1/2 medium head), shredded

Salt and pepper

 

Directions:

Melt the butter in a large skillet over medium-high heat.  When the foaming subsides, add the sausages and cook until browned on all sides, about 5 minutes.  Add the mustard and beer and simmer until slightly reduced, about 3 minutes.  Add the cabbage, stir to combine, cover, and simmer until the cabbage is wilted but still bright green, 7 to 9 minutes.  Season with salt and pepper to taste. Serve immediately.

 

Serves : 4-6, depending on how many sausages/brats per package

Recipe by: Elizabeth Blessing, GreenBEAN Delivery

Ingredients:

5 tablespoons unsalted butter, at room temperature, plus more for buttering the pan

2/3 cup plus 1 tablespoon organic sugar or sucunat

2 large eggs and 1 large egg yolk

3 tablespoons extra virgin olive oil

1 ¾ cups unbleached all-purpose flour, plus more for flouring the pan

1 teaspoon baking powder

¼ teaspoon fine sea salt

1/2 cup sour cream

¼ cup water

2 ¼ cups red seedless grapes

 

Directions:

Preheat oven to 350 degrees.  Butter a 9-inch metal cake pan and line the bottom with a round of parchment paper. Butter the paper and then coat the pan with flour.

Using an electric mixer, cream together butter and 2/3 cup sugar until light and fluffy, stopping to scrape down the
sides of the bowl frequently.  Beat in eggs one at a time.  Beat in yolk, followed by olive oil.  Sift together flour, baking powder and salt in separate bowl. In another small bowl, mix together the sour cream and water. On low speed, beat in the flour mixture in three additions, alternating with additions of sour cream mixture and scraping down the sides of the bowl frequently.  Stir in half the grapes and pour the batter into the prepared pan.  Sprinkle the top with the remaining grapes and 1 tablespoon sugar.  Bake until the cake is browned on top and springs back when pressed lightly with your finger, 50 to 60 minutes.  Cool the cake in the pan 15 minutes.

Run a knife around the edges of the pan, then invert, peel off the paper and cool the cake upright on a rack.  Serve warm or room temperature.

 

Serves: 12 slices

Recipe: adapted by Elizabeth Blessing, GreenBEAN Delivery from www.wholefoodsmarket.com