Food

Recipe: Three Bean Salad with Charred Scallions & Smoked Tomato Vinaigrette

If you’re like anyone these days, your pantry is full o’ beans (and pasta, and rice, and…). Now that you’ve got the beans, what are you going to do with them?

We’ve got at least one tasty solution—this three-bean recipe by our Head Chef Andrew Werblin! With a flavorful smoked tomato vinaigrette and charred scallions for a little kick, you won’t make this one just once.

Ingredients

Bean Salad

1 can Pinto Bean, rinsed and drained
1 can Black Bean, rinsed drained
1 can White Beans, rinsed and drained
Or substitute above beans with 1/3 lb your choice of 3 beans, simmered until tender
1/4 cup Caper
1/2 cup Scallion, charred, sliced
1/2 cup Cucumber, seeded and diced
1/2 cup Smoked Tomato Vinaigrette (recipe follows)
1 tsp Salt
1/2 tsp Pepper

Smoked Tomato Vinaigrette

1 ea Tomato, diced small
1/2 cup Olive Oil
1 clove Garlic, minced
1 ea Shallot, minced
1 tsp Liquid Smoke
1/4 cup Balsamic Vinegar
1/4 cup White Wine Vinegar
1 tbsp Dijon Mustard
1 tbsp Honey
1 tsp Worcestershire
1 tsp Smoked Paprika
2 sprigs Parsley, rough chopped
1 tsp Salt
1/2 tsp Pepper

Let’s Get Cooking!

Toss scallions with 1 tbsp olive oil. Heat a saute pan over high heat and saute until browned. Place all ingredients in a bowl together. Whisk to mix and slowly whisk in olive oil. Enjoy!

Carla Bueno-SandersRecipe: Three Bean Salad with Charred Scallions & Smoked Tomato Vinaigrette
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Lunchbox Hero: Easy Kid-Friendly Meals

If there’s a chance you’re stuck at home with kids this week, you may be running low on easy meals and snacks to get through the next few days. We’ve got your survival guide right here! 

Transform boredom snacking into healthy snacking with these Greene Grape picks. Matt’s Munchies and Effie’s Homemade Oat Cakes are better-for-you snacks that’ll satisfy the whole family. These whole grain peanut butter pretzels from Good Health will keep midday munchies on the healthier side, too. 

A favorite of Greene Grape owner Amy Bennett, our macaroni & cheese is made fresh in our kitchens with four cheeses, making it flavorful and rich. Pair it with our turkey meatballs or fried chicken for a big thumbs up at the dinner table! (Getting them to eat vegetables is on you, though.) 

For something hands-on to get everyone involved—and make dinner even easier—go old school and make homemade French bread pizza. All it takes is a baguette, your favorite tomato sauce, our house made mozzarella, and sliced molinari pepperoni (or steamed broccoli), combined into bubbling goodness. If time is so scarce you might owe Father Time a few minutes, pop some frozen Roberta’s pizza into the oven instead. 

No one wants to get sent to bed without dessert! Treat the kids—and yourself—with a bite-size take on ice cream with Bubbie’s Mochi, in four yummy flavors. For the family members less inclined toward dairy, Goodpop’s organic freezer pops will indulge any sweet tooth with all-natural fruit flavors.  

Carla Bueno-SandersLunchbox Hero: Easy Kid-Friendly Meals
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She Can Do It: Food by Women

It’s no secret that Greene Grape Provisions is a woman-forward company. We’re woman-owned, and we employ women every level throughout the store from General Manager to cashier. This week, as we enter Women’s History Month and approach International Women’s Day, we’d like to celebrate not only the women inside our company, but also the woman-made products we carry.

Annie’s Ginger Elixir has been on our shelves for just a few years now, but we feel like we can’t remember a time without them! This spicy drink is a go-to whenever sniffles and aches arise, but it’s not just for special occasions, either. The perfect blend of ginger, honey, lemon, hibiscus and berries, its sweet kick is refreshing in any season. Annie herself is a Fort Greene resident, and a Greene Grape customer herself! 

No yogurt has ever been as rich and decadent as White Moustache, in our humble opinion. Homa Dashtaki brings old world Persian flavors and techniques to our modern world, packaged up in iconic glass jars in Red Hook. (We’ve even reused those jars for our house made candles in the past!) Using milk from a Hudson Valley co-op of family farms, these yogurts—and labneh, and whey—are an everyday delicacy we reach for again and again. 

MOMO dressing is a staple of the produce department, despite being in a bottle. That’s because it’s as fresh as the fruits and veggies that surround it! Made by Masaki and Yukimi Momose, MOMO is made with fresh local produce whenever possible, by a small team that still sells weekly at Brooklyn farmers markets. You may even recognize Yukimi from her tastings at our store! 

The early bird might get the worm, but Early Bird Granola gets one better, and that’s being a Greene Grape favorite year after year. Nekisia Davis keeps her Brooklyn roots by operating out of a Red Hook kitchen, but her ambitions aren’t limited to just one borough. She took her small-batch granola from being a side hustle for her day job managing a famous Brooklyn pizzeria to being an international sensation. Her flavors speak for themselves—simple but well-developed, with only a handful of ingredients. 

SD Sauce brings the heat and flavor, earning its reputation as one of the best hot sauces in our store. Sutta Saraphum grew up in Thailand, learning to cook both at her mother’s side and in some of Thailand’s most popular restaurants. When she came to the US, however, she couldn’t find her favorite Nam Jim dipping sauce. Frustrated by “ethnic aisle” sauces full of vinegar and preservatives, Sutta began making her own from scratch with straightforward, fresh ingredients. This made for such bold flavors that in 2015 Sutta began bottling her “spicy delicious” (SD!) sauce, and it’s been a hit ever since. 

We’ve only just scratched the surface of the woman-made products Provisions carries, but we hope you love them as much as we do! 

Carla Bueno-SandersShe Can Do It: Food by Women
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We’re On A Roll: House Made Sushi

Greene Grape is the best place in Fort Greene to score lunch on the fly, whether picking up a Greene Plate Special or grabbing your favorite sandwich in our deli case. We’re known for our tasty housemade prepared foods, from mac and cheese to salmon cakes. This week, we’re extremely proud to debut our house made sushi: 6 fresh delicious rolls designed by Chef Andrew Werblin! 

You can look forward to a revolving selection of fresh-made rolls like classic spicy tuna, smoked salmon Philadelphia crunch, and vegan avocado cucumber. The rolls feature ingredients we make in house, like our smoked salmon and pickled ginger. Even the rice is cooked fresh every morning! Chef Andrew wanted our sushi selection to match the quality and flavor of the rest of our menu. 

The fish and seafood is sourced from Greenpoint Fish & Lobster Co., a local Brooklyn purveyor that puts ethical, responsible fishermen and other suppliers in the spotlight. Sound familiar? That’s because Greenpoint Fish & Lobster Co. also supplies our fish counter! 

So stop by and grab some sushi from the prepared foods case across from our deli. Chef Andrew would love your feedback, so give us a shoutout on Instagram, Facebook or Twitter, and we’ll pass the message along.

Carla Bueno-SandersWe’re On A Roll: House Made Sushi
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Nom Nom Nomz: Soup Anytime, Almost Anywhere

While we’ve hyped up our house made soups in the past, as well as West African Egunsi soups, there’s a third option to warm you up without having to have the stock pot simmering all day. Nomz soups, in four delicious pan-Asian varieties, have all the flavor you’re looking for, with none of the work.

Founders Tony and Cat wanted to hark back to their parents’ savory Asian soups, often made in large, family-size batches with leftovers frozen for later. They also wanted a healthier option for fellow busy New Yorkers than greasy fast food or watching produce wilt in the back of the fridge. So they launched Nomz, crafted from traditional Asian recipes, with authentic flavors including Chinese chicken shiitake and Korean brisket radish, using clean ingredients like organic chicken and local mushrooms, and no preservatives ever.

Stock up on Nomz at home for those nights when stepping in front of the stove is just a little more than you can handle, or stash some in the freezer at work; just make sure they’re clearly labeled, because everyone will want some!

Follow Nomz on Instagram: @eatnomz

Carla Bueno-SandersNom Nom Nomz: Soup Anytime, Almost Anywhere
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The Only Comfort Food That Matters: A Macaroni & Cheese Recipe

When it comes to comfort food, everyone’s got their top five, but no one can disagree: Mac and cheese reigns supreme. There’s something about even the basest combination of pasta and saucy cheese that makes it as satisfying to cook as it is to eat. Because it’s such a blank canvas, it means everyone also has their own take on how to put together this classic dish.

This week, in the spirit of staying home and keeping cozy, we’re offering a recipe that’s a collaboration between our Beer Buyer, Brian Cullen, and our own Carla Bueno. Plymouth Hot Pepper Cheddar provides a strong base with a nice kick, while Aarewasser brings a buttery, raclette-style richness that will deepen all your flavors.

Brian recommends the Greenhouse Pils from Evil Twin Brewing NYC to pair with this mac. This super crisp, light yet flavorful German-style pilsner balances perfectly against the dense, savory richness of the king of comfort food.

Ingredients:

1 lb (or 500g) macaroni pasta
1/2 lb Plymouth Hot Pepper Cheddar, coarsely grated
1/2 lb Aarewasser, chopped into small pieces
1 cup heavy cream
1 cup buttermilk
3 tbsp cultured butter
2 tbsp all-purpose flour
1/2 tsp paprika
1/2 tsp dry mustard
1/2 tsp ground sage
Salt & pepper to taste
2-4 cloves of garlic, chopped finely
1 bunch scallions, chopped
1/4 cup panko breadcrumbs

Let’s Get Cooking!

  1. Preheat oven to 350°F. Butter or otherwise grease a 9×13 baking pan and set aside.
  2. In a large pot, bring salted boiling water to a boil, and cook your pasta of choice according to package directions. Drain and set aside.
  3. While the pasta is cooking, melt 2 tbsp butter in large sauté pan on medium-high heat. Cook garlic in butter for no longer than 30 seconds, then add flour and whisk to create your roux. Reduce temperature to medium-low.
  4. Begin pouring heavy cream in small quantities into your roux, whisking as you go to create your bechamel. Refrain from pouring until previous pour has fully combined with the roux.
  5. Repeat with buttermilk. Remember, you don’t need to rush this!
  6. Once your bechamel is complete, add salt, pepper, paprika, mustard, and sage. Let simmer while you chop your scallions.
  7. Add that cheese into your bechamel! Set a small amount of cheddar aside, equivalent to about 1/8 cup.
  8. Once the cheese is fully incorporated, add your cooked pasta and chopped scallions, mixing well.
  9. Pour the entire contents of the sauté pan into your 9×13 greased baking pan.
  10. In a small skillet, melt remaining tbsp of butter and add your breadcrumbs, toasting and coating them. Combine with remaining cheddar and quickly spread the mixture across the top of the macaroni and cheese.
  11. Place baking pan in oven for 30 minutes until breadcrumb topping is crispy, then allow to cool before serving. Don’t forget the beer!
Carla Bueno-SandersThe Only Comfort Food That Matters: A Macaroni & Cheese Recipe
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A Valentine Of Any Flavor

Valentine’s Day doesn’t have to be a greeting card company holiday! Throw out those narrow definitions of who gets to be your Valentine, and choose whoever you like—including yourself. Likewise, Valentine treats don’t always have to be sweet, and we’re leaning into our salty side, too. This Valentine’s Day, we’re continuing our tradition of sourcing our collection from small, often local producers. No mass-produced chocolates in a heart-shaped box here!

For the Valentine who appreciates artistry and detail, these hand-painted chocolate roses from Maggie Louise Confections are sure to spark inspiration. Hailing from Austin, TX—considered by many to be one of Brooklyn’s unofficial sister cities—Maggie Louise Confections was founded by a New Yorker far from home, and each chocolate piece is crafted with singular care.

These Sweeter Cards dark chocolate bars are the perfect edible alternative to a greeting card. Each bar, filled with pockets of salted caramel, is made with Fair Trade Certified™ ingredients, like the cane sugar in their caramel. Small batches of caramel in copper kettles, stirred by hand, ensure the highest quality for the best expression of your sweetest feelings.

The Upper West Side’s own Treat House has stocked our shelves with their whimsical crispy rice treats! Bright pops of color bring the nostalgia, making it a perfect small gift for the Valentine you’ve known since back in the day.

Of course, we’ve also got plenty of classic Brooklyn favorites, like Fine & Raw, Eat Chic, and Raaka! Whatever flavor of feelings you indulge in this weekend—sweet, salty, and everything in between—we’re sure to have just the treats you and yours are craving. Shop our Valentine’s Day collection here!

Carla Bueno-SandersA Valentine Of Any Flavor
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Who Doesn’t Love a Cheesy Romance?

Romeo and Juliet, Bert and Ernie, wine and cheese — true love cannot be denied. Some pairings are just meant to be. This Valentine’s Day, whether you’re spending time with a special someone, painting the town red with the squad, or fabulously flying solo, we’ve got some ideas for wine and cheese pairings that anyone can fall in love with. Check ‘em out:

Cheese: Manchego (Sheep) & Vermont Creamery Cremont (Cow, Goat)
Red: Chateau Cambon Beaujolais 2018
White: O.P.P. Pinot Gris 2018

Why It Works: Buttery, sweet, and nutty Manchego meshes just as seamlessly seamlessly with the ripe red and black fruit flavors of this biodynamic Beaujolais from one of the region’s finest producers as it does with this pear, apple, and almond notes of the Pinot Gris.

Cheese: Drunken Goat (Goat) & L’Amuse Gouda (Cow)
Red: De Forville Barbera d’Asti “Cascina Buc” 2017
White: Aubuisieres Vouvray Cuvée de Silex 2018

Why It Works: Wine and cheese pairings are often about contrast, and the mild sweetness of the Drunken Goat contrasts with the savory flavor and the supple tannins of the Barbera d’Asti while the Gouda’s notes of burnt caramel and nuttiness snap and crackle against the red and black fruit. The Vouvray’s crisp acidity and mineral core adds lift to the creamy Drunken Goat cheese, while the tart and ripe orchard fruit adds zip to the Gouda.

Cheese: Plymouth Black Truffle Cheese (Cow)
Red: Mas Menut Priorat 2016
Sparkling: Baron Albert Champagne NV

Why It Works: The Plymouth Black Truffle cheese is luscious and mellow, yet earthy and powerful — it’s a flavor that just cries out for something bold or bubbly. The Priorat is bold, full of wild strawberries and rich soil, and the classic Champagne is vibrant and textured, the perfect match for this richly flavored cheeses.

Looking to make these cheesy dreams a romantic reality? Visit our cheese counter for a custom cheese board, or check out our easy guide and build your own with local delivery!

Mike FunkWho Doesn’t Love a Cheesy Romance?
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Celebrating Black Tastemakers

We’re pleased to give a shout-out to some of our favorite vendors and tastemakers during Black history month—and all year round.

It’s Poppin’

We wrote about Smooth Pops when they debuted in our store this past summer, and they’ve been a hit ever since, selling daily even now in winter. Movitza Simmons is a New York mom who wanted wholesome summer snacks for her then-infant son. Disappointed by the preservative-loaded selection available to her, she set out to make her own. Now they make a delicious, whole-fruit treat for all ages! Just ask her son—he’s still Smooth Pops’ official taster.

Follow Smooth Pops on Instagram: @iluvsmoothpops

Vegan Vibes

If you’re a little too chilly to have a frozen treat right now, no worries. West African soups are an easy grab at Provisions! Egunsi’s vegan soups are a modern take on classic West African flavors. Founder ‘Yemisi Awosan’s hope is that not only will these soups bring her West African heritage the visibility it deserves, they’ll also inspire people to try their own hand at West African recipes.

Follow Egunsi Foods on Instagram: @egunsifoods

As for other producers in our store, we’d like to highlight Spicegrove’s spicy hibiscus drink, a mainstay in our beverage case. Its blend of spices and fruit make it as perfect for cooling off as it is for warming up, and it makes a great mixer too! As for Miss Marjorie’s plaintain chips, well, there’s never enough that can be said. Miss Marjorie’s plaintain chips—long-cut, steel drum plaintain chips—are a signature snack from the Seattle restaurant, and certainly a favorite amongst Provisions staff. We also stock fresh pecans, grown in Georgia by a grassroots organization, New Communities, that works to empower Black farmers and bring justice to the growing community.

Follow Spicegrove on Instagram: @spicegroveroselle
Follow Miss Marjorie’s on Instagram: @marjorieseattle
Read about New Communities here

To discover even more inspiring Black food personalities and emerging brands, follow @blackfoodfolks, a groundbreaking new organization founded by Colleen Vincent,
Director, Culinary Community Initiatives The James Beard Foundation @ms_collycol and noted photographer Clay Williams @ultraclay.

Carla Bueno-SandersCelebrating Black Tastemakers
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Chill Vibes Only: Frozen Treats with a Twist

While the record-breaking heatwave has abated, it’s still hot enough out to drive New Yorkers outside. Plenty of folks will be reveling in this weekend’s round of Summer Streets in Manhattan, or taking a good stretch with yoga in Fort Greene Park. Others might be looking to take it easier with a refreshing class at the Annex. Whether you need to cool off after a good workout or looking to chill out in the heat, we’ve got some fresh takes on classic frozen treats you’ll want to check out!

There’s no doubt that freezer pops are a summer staple, with their brightly-colored tubes cooling off kids and adults alike for generations. Those same bright colors, however, usually come from being loaded with artificial colors and stabilizers. Founded by a New York mom who wanted simple, wholesome summer treats for her six month old son, Smooth Pops bring all the nostalgia of freezer pops without all the baggage. Each small-batch variety blends whole fruit into delicious combinations full of bright flavor, and ingredients are seasonally sourced from local farmers whenever possible.

While Smooth Pops are brand new to our freezer, we’d like to shine the spotlight on another frozen treat that has been a Greene Grape mainstay since the brand’s debut in 2016. Noona’s ice cream is a uniquely Asian-American indulgence, with flavors ranging ranging from traditional black sesame to new twists like toasted rice and turmeric honeycomb. With local milk and organic ingredients, as well as non-dairy versions of some of their most popular flavors, Noona’s is truly a cut above!

Carla Bueno-SandersChill Vibes Only: Frozen Treats with a Twist
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