Recipes

Eat Your Vegetables, Fort Greene!

By Produce Buyer, Nailah Griffin
Culturally, my gastronomic upbringing was in Caribbean and Southern fare, both of which can be very meat-centric cuisines. However, when I was about 10 years old, my mom decided to become a veggie-focused pescatrian, totally shifting the eating habits of our household. As a result, we learned newer, better ways to eat our favorite dishes sans meat. In honor of “Eat Your Vegetables” Day, and parents everywhere struggling to get their kids to eat veggies, I present a few of my childhood favorites!


Red Cabbage Coleslaw with Green Apples
1 ½ cup of shredded purple cabbage
1 large crisp green apple, thinly sliced
1 medium carrot, grated
½ medium red onion, diced
¼ cup mayo
1 tbsp apple cider vinegar
½ lemon
2 tsp honey
Salt/Pepper to taste

In a bowl, mix mayo, apple cider vinegar, honey, salt and pepper, and squeeze the lemon halve. Whisk until smooth. In another bowl, combine all the cabbage, apple, carrot, and onion. Pour sauce over the veggies and toss until evenly coated. Enjoy.


Bajan Style Rice
2 cups rice
6 cups water
1 vegetable bouillon cube
1 tbsp thyme
1 tbsp marjoram
1 tbsp chive, dried or freshly chopped
1 large tomato, diced
1 medium onion (or ½ large onion), diced

Boil the vegetable bouillon, diced onion, herbs, in 4 cups of water for about 15-20 minutes.
Then, add the rice, diced tomatoes and remaining water. Bring to a boil, then reduce to a simmer and cook until the water is absorbed and the rice is tender


5 Spice Tofu Stir Fry
1 package firm tofu, cubed
2 heads of broccoli, chopped
½ red pepper, diced
½ green pepper, diced
½ cup yellow onion, diced
2 cups of spinach
1 medium sized zucchini, diced
5 spice blend
Olive Oil, as desired

In a bowl, season diced firm tofu with 5 spice blend and set aside. In a skillet, heat about 2 tbsp of oil and, once hot, add the onions and peppers. Cook until onions are translucent, then add broccoli and cook for about 7 minutes. Next, stir in the zucchini and the tofu. Cook until all vegetables are bright but haven’t lost their crunch and then add in spinach. Lower the heat and cover the skillet, allowing it to sit for about 2-3 minutes. Remove top and stir until spinach is evenly dispersed.

Angela GelsoEat Your Vegetables, Fort Greene!
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Greatest Of All Time

In celebration of our month-long goat special at the Butcher’s counter, we’ve put together a seasonally inspired recipe comprised of ingredients that can all be found in our shop!

Braised Goat with Sunchoke Mashed Potatoes
This recipe serves up to 4 people

Braised Goat Ingredients:
2 lbs. of goat for braising (speak to your butcher for recommendations), allow to come to room temperature
Mire poix (2 large carrots, 1 large onion, 1 celery stalk)
1 bay leaf
5 large garlic cloves – smashed
1 sprig of rosemary
1 qt of GG housemade chicken stock
Salt & pepper – enough to liberally season the full cut of meat (5-10 minutes before cookin
Fresh parsley – optional for garnish

Instructions:

  1. Preheat your oven to 325°F.
  2. Heat a cast iron skillet, roasting pan or dutch oven until it is smoking hot on the stove top.
  3. Add 3 tablespoons of high heat oil of your choice (e.g. grapeseed oil or coconut oil).
  4. Brown the meat (already seasoned with salt and pepper).  Once you have a rich dark brown crust, remove and place to the side.
  5. Add the mire poix and rosemary, allow to sweat (approximately 8-10 minutes), stirring occasionally.
  6. Pour in chicken stock, allowing it to deglaze and reduce by one third.
  7. Nestle the meat into the braising liquid and cover (if you’re using a roasting pan or skillet, seal tightly with aluminum foil)
  8. Transfer into the oven.
  9. After 2 hours check for tenderness– should be fork tender. If not return to the oven and check periodically.
  10. Once tender, remove the meat and shred using two forks to pull apart the meat.
  11. Puree the braising liquid and veggies, using an immersion blender, or transferring to a food processor.
  12. Mix together the braised meat and pureed vegetables and place in a serving dish of your choice.
Sunchoke Mashed Potatoes Ingredients:

Salt, as needed
1 1/4 lbs sunchokes
1/2 lb Yukon Gold potatoes, cut into 2-inch chunks
1 Tbsp butter
Pepper, as needed

Instructions:

  1. Fill a large saucepan with salted water.
  2. Peel the sunchokes, then cut them into 1-in pieces. As you work, place the peeled sunchokes into the water to prevent browning.
  3. Add the potatoes to the saucepan and bring the mixture to a rolling boil.
  4. Reduce the heat to medium, and allow the sunchokes and potatoes to cook together until fork-tender, about 12 minutes.
  5. Remove the mixture from the heat and drain thoroughly. Transfer the vegetables to a food processor. Add the butter, then puree the mixture until smooth and free of lumps. (This can also be done by hand with a potato masher).
  6. Taste and season with salt and pepper, as desired. Hold warm or gently reheat before serving.

This dish pairs well with a sauteed green such as fresh spigarello and NY Shuk Harissa with preserved lemon!

Angela GelsoGreatest Of All Time
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How To Roast a Boston Butt

We checked in with our Head Butcher, Lena Diaz to see how she would go about roasting one of her favorite cuts – the Pork Butt a.k.a. Boston Butt. Her biggest tip is to allow the meat to roast slowly. With a recipe this simple, you don’t have to make a day of it, but you will enjoy the aromas from the morning until the time you finally get to dig in at night!

Ingredients:
One 8-10lb pork butt
Handful of toasted coriander seeds
Handful of toasted fennel seeds
4 cloves fresh garlic, pressed in a morter & pestle, or chopped finely
Ground Cinnamon
Garlic
Salt a generous amount, this is a large cut of meat after all!

Alternately- If you’d rather get more creative you can also just clean out your spice rack. Make sure to toast any whole spices to make the most out of their aromatic qualities and of course use plenty of salt to rub!

Directions:
The Night Before

1. Season your Roast
Rub the pork butt liberally with the toasted seeds, garlic, and salt. Add a dash of cinnamon all over the butt. Place the cut in a casserole dish and leave overnight.

Roasting Day
2. Remove roast from refrigerator and let it rest until it reaches room temp.
3. Preheat your oven to 250 degrees, about 15 minutes.
4. When both the oven and the roast are ready, place the casserole dish in the oven, uncovered.
5. Roast for approximately 8 hours, checking for tenderness periodically.
6. When the roast is fork tender you may remove it from the oven.
7. (Optional) If the roast needs a little extra color on the exterior, you can raise the oven temp to 450 degrees and let it roast for up to an additional 15 minutes.

Let it stand for a few minutes and then enjoy alongside roast vegetables and a glass of wine!

*Photo by Alberto Vargas 

Meg ChristmanHow To Roast a Boston Butt
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Summer Jams

Late Summer Jam
We all know that the best time to enjoy fresh berries and stone fruits is during the Summer months. But if you can spare enough of the season’s bounty to make this sweet and simple jam, you’ll be thanking yourself come Winter whilst enjoying a bite slathered on fresh toasted bread with butter.

Ingredients

-or-

  • 8 cups well mashed stone fruit (peach, nectarine or plum)
  • 2 tablespoons Pomona Universal Pectin + 2 tablespoons calcium water (following box directions)

-and-

  • ½ cup lemon or lime juice
  • 2 cups granulated sugar
  • Optional: 1 cinnamon stick or 1 vanilla bean, using the scraped out seeds, and the pod for added flavor

Directions

  1. Wash and rinse jars according to pectin package directions
  2. In a bowl whisk together the sugar and pectin to combine evenly
  3. In a deep sauce pan, combine the fruit, lemon juice and calcium water, and if using, the cinnamon or vanilla bean, and bring to a boil
  4. Add sugar and pectin mixture, stirring vigorously to dissolve pectin and return to a boil
  5. If using, remove and discard the cinnamon stick or vanilla bean pod
  6. Fill jars to ¼” from top, close lids, and boil according to pectin package directions
  • Enjoy jam within 1 year
  • Jam will keep for 3 weeks in the fridge once opened
Meg ChristmanSummer Jams
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Sofrito for the Season

Mixtures of stewed aromatic vegetables, herbs and spices are at the core of almost every type of cuisine. Sofrito is the Spanish version, usually consisting of peppers, onions and tomato. Luckily all of those veggies are in season right now and Provisions Produce Buyer, Jason Rivera, has put together a recipe for sofrito success. The idea behind this homestyle dish is to use whatever vegetables are available to create a flavorful, easy to eat, easy to digest meal.

(And remember, the word sofrito doesn’t have to limit your cooking. In the Fall you could just as easily be using fennel, carrots and onions instead of peppers, onions and tomatoes.)

Ingredients
Extra virgin olive oil (preferably really tasty stuff)
A few sweet peppers, diced (whatever looks pretty at the market)
A fat juicy onion, diced (look for fresh uncured onions at this time of year)
A ripe tomato diced (Brandywines work really well for this, I recommend a red tomato)
1 bay leaf
1 1/2 cups white wine
water or chicken stock
1/2 pound of green, yellow, purple or romano beans with the tough end trimmed
2 heirloom squash cut into 1/4 inch rounds (my favorite is the Romanesca)
1 ear corn cut from the cob
4 red radishes sliced into 1/4 inch rounds
10 fresh basil leaves
Salt and pepper to taste
Sherry vinegar to taste

1. Heat a pot, large enough to contain all of the ingredients. Add enough olive oil to generously coat the bottom of the pot. Throw the peppers and onions in there and cook them until they are soft without browning them. If it looks a little dry add more olive oil.
2. Add the tomatoes, bay leaf and white wine. Simmer this until all of the liquid evaporates.
3. At this point continue to cook the mixture until the oil separates out and the mixture starts to stick on the bottom. Be careful here, you don’t want burnt, just a little toasted. Stir very often.
4. Add the beans and cover with stock or water and simmer. It’s a good idea to take a wooden spoon and scrape all the tasty bits of the bottom of the pot.
5. Cook the beans until they are very soft and tender, and a lot of the liquid has evaporated. They will turn army green, and look overcooked, but they will also become sweet and soak up all of that sofrito liquid.
6. Stir in the squash, corn and radishes and remove from heat. At this point season with salt, pepper and vinegar.
7. This dish should be served just above room temperature with a piece of crusty bread to soak up the juices. Just before serving, stir in the basil leaves and a bit of fresh olive oil.

Enjoy!

Meg ChristmanSofrito for the Season
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The Mighty Burger

The Mighty Burger

The most quintessential item at any Fourth of July cookout, the burger is as classic as it gets, but not all burgers are made the same! Our whole animal butchers grind specific cuts of beef to create our All-Star line-up of burgers. Let us introduce you to the team!

Ribeye Cap: lean and satisfying
pair with: Wisconsin Sheep Dairy Co-op’s Blue Hills Bleu

Short Rib: extra juicy
pair with: Jasper Hills Clothbound Cheddar

La Ranchera: skirt steak burger with extra beefy flavor
pair with:a juicy pickle

Bacon Brisket: our most popular burger
enhance with:a sweet alpine cheese for extra melt factor!

Extra-Dry Aged Ribeye Cap: tender with highly concentrated flavor
pair with:
nothing

Meg ChristmanThe Mighty Burger
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#ProvisionsPix Instagram Contest!

For one week, March 24-31, snap a shot of your best RAMEN dish, for a chance to win a $10 PROVISIONS GIFT CARD, and have your photo featured on our web site!

How to play:

*Make a dish featuring SUN RAMEN NOODLES, and take a photo.

*Hashtag #ProvisionsPix and tag us at @GreeneGrape

*Hashtag the main ingredients so you can share your recipe! For example:

#provisionspix  @greenegrape #ramennoodles #miso #porkbelly #chickensausage #zucchini #lemongrass #eggplant #blacksesameseeds #duckegg

*Get the most “likes” by Monday, March 31, and you win – simple as that! Enter as many times as you like!

Need some inspiration? Start with our house made Pork Tonkotsu Broth or Chicken Broth, and then visit the butchers or our dairy cases for some proteins and eggs. Add in your favorite vegetables, and top it off with your favorite seeds and spices.

We’ll change the ingredient every month, so keep a look out for April’s #ProvisionsPix contest.

Greene Grape#ProvisionsPix Instagram Contest!
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This little piggy…

Pigs in a blanket are one of the most coveted hors d’ouvres at any party, and they’re one of the easiest to make, too! Thankfully Brooklyn Hot Dog Company makes their dogs a little thinner than your average pup, making them even easier to wrap! Grab a jar of your favorite dipping sauce – we like Anarchy in a Jar’s Beer Mustard,  Sunny Bang’s Probiotic Hot Sauce, and Sir Kensingtons Spiced Ketchup, and roll away!

Brooklyn’s Own Pigs in a Blanket

1 package Brooklyn Hot Dogs, any flavor
1 egg
1 14-ounce package Dufour frozen puff pastry, thawed until cold and just firm
1 T poppy seeds or grated parmigiano reggiano

Preheat oven to 350°F. Line two large baking sheets with parchment paper; set aside.

In a small bowl, whisk egg together with 1 tablespoon water to make an egg wash. Slice each hot dog into 4 even pieces, lengthwise. Cut puff pastry into about 24 triangles, each roughly 1 1/2 inches wide and 4 inches tall. Working with one at a time, arrange a cocktail frank across the wide end of a triangle of puff pastry and roll up snugly, sealing it with a dab of egg wash; transfer to baking sheet. (If puff pastry becomes too soft, chill it for 15 minutes.)

Brush the top of each wrapped cocktail frank with egg wash and sprinkle with poppy seeds or cheese. Bake until puffed and golden brown, 30 to 35 minutes.

 

Greene GrapeThis little piggy…
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Mama O’s Premium Kimchi Kit!

Are you looking for a way to spend some of that sweet Christmas dough from your Aunt?  You know you should pay your bills with it, but that’s not what Christmas money is for.  We suggest picking up one of Mama O’s Premium Kimchi Kits, now you can make yourself a big ol’ jar of kimchi for putting on just about anything.  The kit includes everything you need, minus the vegetables, to start fermenting your own Mama O’s.  Our good friend and founder of Mama O’s Kheedim has made a handy dandy instructional video to walk you through the steps for using your new kimchi kit!

Click here for the video! 

Greene GrapeMama O’s Premium Kimchi Kit!
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