Winter Recipe Series

Braised Lentils with House Made Sausage and Sauteed Cabbage

A recipe from Provisions Head Chef Kenny Hockert for a perfect winter time dinner!

Step 1- Lentils
2 cups french lentils (we recommend Timeless lentils)
1 medium yellow onion
2 medium sized carrots
2 stalks celery
4 garlic cloves
1 tbs tomato paste
1 qt. chicken stock
1 sprig each:  thyme, oregano, rosemary, parsley
salt & pepper
olive oil (preferably extra virgin)


  1. Dice onion, garlic, celery, carrot and saute with olive oil over medium heat until vegetable are translucent
  2. add tomato paste and stir to coat vegetable, then add  herbs and lentils and chicken stock
  3. Bring to boil and turn down to simmer, covered for 30-40 minutes until lentils are tender but not soft. add a bit of water or more stock if necessary to keep from sticking
  4. finish with salt pepper and olive oil to taste

Step 2- Cabbage
½ a green cabbage, or a mix of green and red
pinch of caraway seeds
1 red onion, sliced
1 tbsp olive oil or butter
2 tbsp cider vinegar (or to taste)


  1. Heat oil in skillet, add caraway seeds and red onion
  2. After 1 minute add your sliced cabbage and saute on medium heat until cabbage is toothsome but has no raw taste
  3. Finish with a splash or two of cider vinegar and salt and pepper

Step 3 – Sausage
1 sausage per person
Any of our house made sausage will do, but Kenny recommends the Linguica!


  1. Bring 2 quarts of water to a light boil
  2. Turn heat down so water is just bubbly, add your sausage
  3. Cook approx. 6-7 minute or until it reaches an internal temperature of 160 F
  4. Set aside sausage to cool to room temp.
  5. Using a grill pan or saute pan on high heat sear sausages til brown on outside

To plate:
In a bowl or plate, serve lentils first followed by the cabbage, then sausage and finish with fresh chopped parsley and a splash of extra virgin olive oil!

Meg ChristmanWinter Recipe Series
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Good Clean Tastings

This weekend marks the 6th Annual Good Food Awards – a celebration of the kind of food you want to eat- tasty, authentic and responsibly produced. These awards have inspired us to celebrate Clean Eating all month long! Throughout our store you’ll see signage indicating some of our top picks, and each week we’ll be running demos with some of our most healthy and delicious products.

Thursday 1/14

Fresh Bellies 5pm-8pm
Baby food pure enough for your little one & sophisticated enough to use as a base for soups or dips!

Saturday 1/16

Jubali 11am-2pm
A line of smoothies that are as creative as they are delicious! And for a dairy-free morning boost try the Chaga Chai brewed with chaga and reishi mushrooms, part of their infusion tea line.

Sound Tea 3pm-6pm
Unsweetened sparkling tea made with the best and fewest possible ingredients.

Sunday 1/17

MoMo Dressing 12pm-3pm
We just can’t get enough of these fresh and outstanding dressings! With MoMo the thought of eating a salad has never been more enticing.

Monday 1/18

Masala Mama 5pm-8pm
Organic simmer sauces made with traditional recipes. Classic vindaloo and tikka masala

Tuesday 1/19

City Saucery 5pm-8pm
“The way tomato sauce should taste” inspired by the tradition of preserving vegetables to enjoy year round, these sauces are bright and come in a variety of flavors. Be sure to try the new Tomato Butter, you’ll be saying “ketchup who?” in no time.

Friday 1/22

Captain Lawrence 5pm-8pm
Kick off your weekend with a taste of one of New York’s finest breweries. Our seasonal favorite? The Frost Monster an outstanding Imperial Stout.

Saturday 1/23
All demos cancelled due to Snow Storm Jonas! 


Sunday 1/24
All demos cancelled due to Snow Storm Jonas! 


Monday 1/25

Joni Juice 5pm-8pm
With so many juices on the market, it can be hard to stand out, but once you’ve tried a Joni Juice, you’ll forget all about the competition!

Friday 1/29
Auria’s Malaysian Kitchen 4:30-7:30pm
Taste the latest creation by sauce maven Auria Abraham, sweet salted caramel and pandan kaya, a coconut jam that you didn’t even realize you can’t live without!

Saturday 1/30
Goody’s Granola 11am-2pm
Start your day with a sweet granola treat!

The Truffleist Truffle Oil 3pm-5pm
Truffle honey, truffle butter and truffle salt, try out the triple play from our favorite mushroom man!

Sunday 1/31

NY Shuk Harissa 11am-2pm

Chaat Co. 2pm-5pm
Tangy, savory and with crunchy lentil crisps to add texture, Chaat Co.

Brooklyn Delhi 5pm-8pm
A line of achaars, the Indian style relish that has won over our hearts and takes any dish to the next level!


Meg ChristmanGood Clean Tastings
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New Brew Crew

We’d like to take a moment to introduce you to the new Winter Cocktail Menu at Annex !

Get cozy with our Verbena Toddy
featuring vebena tea and Rittenhouse Rye

For a winter twist on a summer classic try the Mulled Daquiri
featuring Due North rum, house made mulled syrup, orgeat & lime juice.
Make it a Mulled Margarita with Pueblo Viejo Tequila!

Get fresh and local with the Auld Draper
featuring Breuckelen Distilling Co. Glorious Gin, Cocchi Rosa, vermouth, aromatic bitters, citrus bitters

Take the Negroni trend to the next level with our Tia Juanita
featuring Pueblo Viejo Blanco tequila, Cappelletti (Campari’s sweet cousin), vermouth

Get ready to party with our Curacao Punch
featuring Smith & Cross Rum, Harlequin, brandy, lemon juice

This menu was created through a collaborative effort between the Annex General Manager, Steve Pellegrino, the Wine & Spirits Assistant Manager and Spirits Buyer, Sam Kling and the Director of Operations at The Greene Grape, Sabrina Meinhardt.


Meg ChristmanNew Brew Crew
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Tastings Galore ’till December 24!

Stop by all week long to taste a heavenly host of our holiday favorites!
Tuesday 12/22  
Wine & Spirits: Chablis and Chateauneuf-du-Pape are the stars of the night from 5pm-7pm
Provisions: Raaka Chocolate has won over our taste buds with their well tempered bars made right in Red Hook, taste for yourself from 11am-3pm, and then finish with a cup of tea from Teapigs from 3-7pm
Wednesday 12/23 
Wine & Spirits: A deliciously decadent port and some lovely Rieslings 5-7pm
Provisions: Try some Victory Garden Frozen goat’s milk custard from 5pm-8pm.
We look forward to sharing with you the gift of Food and Wine You Will Enjoy!
FFGG (The Fine Folks at The Greene Grape)


Meg ChristmanTastings Galore ’till December 24!
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Fun Guys & Gals at Provisions’ Featured Farm

Fungi Ally – North Amherst, MA

With a focus on mushroom education as well as cultivation, Fungi Ally brings enrichment for the mind and body! Fungi Ally cultivates a variety of mushrooms both indoors and outdoors on their farm, and places an emphasis on sharing their growing practices with fellow fungi fanatics. Aside from being expert mushroom growers, the team at Fungi Ally are all practicing educators from the undergraduate to graduate level. They offer a series of talks and hands-on workshops to educate their local community on the medicinal and culinary benefits of mushrooms.

Here at Provisions, you can find oyster mushrooms cultivated by Fungi Ally. These mushrooms contain particularly high levels of protein and amino acids and are great in a variety of dishes. We recommend them to add texture to a flavorful stir-fry, or lightly sauteed in butter on their own as a side dish.

For more info on Fungi Ally and the various cultivation classes they offer, check in here.

Meg ChristmanFun Guys & Gals at Provisions’ Featured Farm
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3 Tips to Elevate Your Thanksgiving

  1. Don’t do all the work!

There’s still time to order an excellent array of sides and pies from the talented chefs at Provisions. Check out our online order form where we’ll be accepting orders until 8pm on Sunday the 22nd. 

  1. Pair to perfection

For tips on how to pair wines to a meal that is nearly impossible to pair, check out this WeTV video spot featuring Wine & Spirits General Manager Mike Robertson in conversation with our Catering Manager and Turkey Coordinator Meg Christman as they make recommendations for hosts and guests alike!

What’s more, there are still a few bottles from our Fall Cellar Release left for anyone who wants to add a touch of extravagance to their Thanksgiving spread.

  1. Be thankful

Thanksgiving marks the start of the holiday season and it’s during our busiest times that we are grateful for all of the people who make our business run; our talented and hardworking team of employees, our exceptional suppliers and vendors, and of course, our endlessly kind and loyal customers.

We would like to give thanks to you all in the only way we know how, with food and wine you will enjoy.

Cheers from the FFGG!
(The Fine Folks at The Greene Grape)


Meg Christman3 Tips to Elevate Your Thanksgiving
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Notes From the Grocery Buyer’s Desk

Here’s a run down of whats new and notable on our shelves this week!

We start off with plenty of sweets…

Chunky Pig Popcorn – Twice candied Niman Ranch bacon with Vermont maple syrup flavor this popcorn that won’t stick to the back of your teeth!  

Billington’s Demerara Sugar – This is from an old school sugar company from England, who created Wholesome Sweeteners back in 2001, the company that makes our corn syrup. Demerara is a crunchy, golden brown sugar with a sticky texture and rich aroma. The large sugar crystals make for a crunchy topping on desserts and create an eye catching swirl in yogurt or porridge.

Jeni’s Splendid Ice Cream is back! In five flavors: Ndali Vanilla, Milkiest Chocolate, Salty Caramel, Brown Butter Almond Brittle and Pistachio & Honey.

Coop’s Microcreamery Salted Caramel- This brand also makes a vegan chocolate sauce, and we’re excited to have both on the shelves. The jars are characterized by their melted wax top that looks like it’s been dipped in the delicious sweet sauce. The chocolate is even scented! The product itself is made by a family company. No GMOs, no gluten, no reason not to indulge to your heart’s content!

Salty Road Salt Water Taffy- These wonderful Brooklyn based candy mavens have introduced two new flavors! Pumpkin Pie Taffy, made with real pumpkin and spices, and Chocolate Chews, deep, dark chocolate and sea salt chewy candy.

Ethereal Confections – Lovely chocolate confections made in Woodstock, Illinois, including a sugar free bar, truffle-like chocolate “meltaways” and chocolate covered pretzels that are gluten free.

Zingerman’s Candy Manufactory– zzang Karamel Krunch and Peanut Crush candy bars- Delicious candy bars with simple ingredients that you can actually pronounce!

Askinosie Chocolate– 60% Dark Chocolate with Peanut Butter – made with the crunchy peanut butter from another Greene Grape shelf standby Big Spoon Roasters- we love it when our vendors collaborate!

A little something savory… 

Roberta’s Pizza – New flavor, The Baby Sinclair. This is their next level flavor, dinosour kale, with cheddar, parmigiano and Calabrian chiles.

And one new product that we can’t define! 

Lark Fine Foods Scourtins – This variety from one of our longstanding cookie suppliers is making their grand return after a few years. Their shortbread cookies are studded with oil cured olives. Yes, olives in cookies. Sweet and Salty. They’re really delicious and adult.

Meg ChristmanNotes From the Grocery Buyer’s Desk
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Your Chocolate Fix

When your sweet tooth is calling, feed the cravings with a nibble or two of any of our delicious chocolate offerings. Most of our artisan chocolates, in pretty packages that feel like a gift wrapped present for yourself, are made with the true essence of each cocoa bean in mind.

If you like your bars smooth and single origin, try the Nathan Miller Ghana 70% bar with notes of toffee, vanilla and coconut, or the Fruition Hispaniola 68% which is balanced and bright.

We carry a range of specialty bars such as Askinosie’s Malted Milk Chocolate made in collaboration with Jeni’s Splendid Ice Cream, and Raaka’s Coconut Milk Bar, a vegan bar for the milk chocolate lovers.

And if you love inclusion bars, Zoe’s Dark Pretzel bar hits the the spot with a burst of salt, while Dick Taylor Black Fig Bar has chewy local mission figs in 72% Madagascar chocolate. Or try everything by Compartes the newest line to hit our shelf; flavors range from bold like The Nightcap featuring Dark Chocolate and Whiskey, to downright playful  with the Drive-Inn featuring milk chocolate & popcorn and the Coney Island featuring milk chocolate and caramelized waffle cone.

We encourage you to savor each bite!


Meg ChristmanYour Chocolate Fix
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Another Taste of Provisions

A round up of the tasty treats we’ll have out on display this weekend at Provisions (767 Fulton Street)!

Friday 10/02
Greene Grape Cheesemongers 5pm-8pm
Gorgonzola Cremificato paired with chopped Medjool Dates
Rich in flavor, pungent and almost sweet this cheese combines perfectly with a bite of date

Saturday 10/03
Health Aide Kombucha11am-2pm
A bubbly probiotic tea- flavored with fresh pressed organic fruit juices and fermented in glass bottles. Those seeking healthy refreshment rejoice!

Sunday 10/04
Hodo Soy Tofu 11am-2pm
A tofu company that is so much more- the entire Hodo line includes fresh and cooked tofu, ready to eat curry nuggets, and our new favorite- tofu skins. These thin sheets are the perfect substitute for grains in a noodle dish and add protein to your meal. Read what Bon Appetit had to say about Hodo Tofu here and then come for a taste at our shop!

Quince and Apple Small Batch Preserves3pm-6pm
We are excited to be hosting the perfect compliment to the first round of our October cheese pairings! The Quince & Apple Shallot Confit with Red Wine was meant to be served alongside a robust blue cheese.

Monday 10/05
Jar Goods Tomato Sauce – 5pm-8pm
Don’t believe the hype- taste for yourself why this bold and bright sauce is one of our all-time staff favorites.


Meg ChristmanAnother Taste of Provisions
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Wine and Spirits Fall Tasting Series

Stop by each week at Greene Grape Wine & Spirits (765 Fulton Street) to sip on our best seasonal boozy recommendations!

All tastings will begin at 6pm and run until 8pm unless otherwise noted. We can’t wait for you to join us!

Friday, Sep 25 – Tasty Italian reds for those big, hearty pasta dishes
Friday, Oct 2 – Apple spirits from Harvest Spirits to kick off apple picking season
Friday, Oct 9 – Big domestic reds to pair with your seasonal roasts and stews
Friday, Oct 16 – Apple brandy from Neversink Spirits, a brand new local producer
Friday, Oct 23 – Cool weather reds and whites from Portugal
Friday, Oct 30 – A match up of two local whiskeys from Breuckelen Distilling

Meg ChristmanWine and Spirits Fall Tasting Series
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