Happy Cinco de Mayo! After a busy morning of baseball/softball we are getting ready for a fiesta with family and friends.
Homemade pulled pork nachos are the highlight of our Mexican feast and we couldn’t be more excited to dive into them later today. In case you missed it last week, be sure to check out my recipe below!
Cooking with Artichokes
Very excited about artichokes in my bin this week! I’d have to admit, I used to be so intimidated by artichokes. I didn’t know how to prepare or cook them—until I followed Ms. Julia Child’s advice from her lovely cookbook Mastering the Art of French Cooking: 50th Anniversary. Prepping them for boiling is quite simple!
Lay each artichoke on its side and cut off about an inch or so off the top, break off the small leaves near the base, and cut off all but an inch or so of the stem (or you can snap it off where it naturally breaks). Snip off the ends of the leaves all around the artichoke with scissors to rid it of any sharp points. Rinse it well under cold water. See, easy peasy!
Artichokes pair well with butter and Julia Child’s Artichokes with Lemon Butter is to die for!! Make sure you grab a roll of Hartzler’s butter to make this recipe. Spring time butter is the best!
Batch No. 2
Our favorite bison dogs are on super sale again this week! Grab yourself a couple packages, throw them on the grill, and top them with catsup and mustard from Batch No. 2. They are a new artisan at Green Bean from a popular, funky area of Indianapolis, Fountain Square.
Batch No. 2’s products do not contain any refined sugars. Instead, they use mineral rich molasses to lightly sweeten their products. We’ve enjoyed topping our bison dogs with their Curry Catsup and their Blackened Cajun Mustard. They give our bison dogs a little kick in the pants when it comes to flavor!
Josie’s Organic Cut Veggies
Another one of my favorite proteins in on super sale this week, too—Dominick’s Wild Caught Shrimp! There is nothing easier and screams warm weather cuisine like shrimp on the barbie! Just skewer them up and pop them on the grill.
Grilling season, to us, also means coleslaw season! My kids LOVE coleslaw! Yep, you heard it correctly, LOVE! It shocks people at restaurants when a 7 and 5-year-old ask for a side of coleslaw. Because of their love (and mine too), we make it a lot during the warmer months.
Vinegar based or mayonnaise based, my kids aren’t picky. I make my own mayonnaise from our local egg farmers and La Tourangelle’s Avocado Oil. Super easy and rich in heart healthy fats! The only downfall to making cole slaw is all the grating and chopping of veggies. It. Takes. Time!
Enter Josie’s Organic Cut Veggies for the win! HUGE time saver. And, certified organic! Their Broccoli Slaw is a mix of broccoli, carrots and red cabbage. Homemade mayo, chopped fresh herbs, broccoli slaw—boom! Coleslaw is made in a matter of minutes.
Another one of our favorite products from Josie’s Organic Cut Veggies are the green beans. They are already trimmed and ready to go! My kids’ favorite green bean recipe is blanched with a pinch of salt and lemon zest. We eat them like finger food—the way we eat French fries. It makes it more fun! And, you know what blanched green beans pair well with? Grilled shrimp and coleslaw or bison dogs and roasted potatoes—just sayin’.
Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth