Zucchini Hummus Recipe
2 zucchini (green or yellow), peeled and chopped
1/2 cup tahini
1/3 cup fresh lime or lemon juice
1/4 cup olive oil
4 cloves garlic, minced
1 teaspoon  sea salt
1/2 tablespoon ground cumin (and red pepper for spicy)

Blend until smooth on high in blender. Add more seasonings
and lemon/lime juice to taste! Try with Polenta chips,
sliced veggies, or as a spread on your favorite sandwich!
Perfect for a Sunday football party! ENJOY!

Mac and Goat Cheese
1/2 pound macaroni, or your favorite small shape (papperadelli makes fun
shapes the bean also has gluten free pasta)
2 tablespoons amish butter
2 tablespoons flour
2 cups milk
Salt and pepper to taste
1/3 cup grated Parmesan cheese
1/3 cup goat lady cheese
1 tablespoon olive oil
Topping:
1/3 cup grated Parmesan cheese
2 tablespoons Panko bread crumbs
1/4 teaspoon dried herbs
1/4 cup smoked round goat cheese cut in small pieces
Salt and pepper

-Bring a large pot of lightly salted water to boil. Add the pasta and cook
about 8 to 10 minutes, or until just tender, depending on the size of the
pasta. Drain.

Meanwhile, in a medium saucepan, melt the butter over low heat. When
the butter is melted and sizzling, stir in the flour to create a paste and cook
1 minute. Slowly add the milk, whisking to create a smooth sauce. Let
cook about 5 minutes or until thick enough to coat the back of a spoon.
Remove the pan from the heat and slowly add the grated Parmesan
and the goat cheese, whisking to create a smooth sauce. Season with salt
and pepper to taste.

Use the olive oil to grease the bottom of a medium size gratin or baking
dish, about 8 to10 inches long. Place the drained macaroni in the dish
and pour the cheese sauce on top, stirring gently to coat all the macaroni.
In a small bowl, make the topping. Mix the Parmesan, breadcrumbs,
herbs, and pepper. Spoon over the macaroni and top with the goat cheese
Preheat the oven to 350 degrees and bake for about 25 to 30 minutes,or
until the cheese is melted and bubbling and  the pasta is hot.  ENJOY!!!

Baked Brie with Honey
1 round of Chapel Hill creamery new moon brie
Local honey
1 apple sliced
Loaf of favorite GH bread (I like Dakota)
-Pre heat oven to 350. Place brie on cookie sheet and bake for 10-12 minutes.
When the brie is oozing out the sides, it is ready. Plate the brie and cover with
honey-serve with crusty bread and apple slices. ENJOY!!

Balsamic and Honey Dressing

½ cup balsamic vinegar

¼ cup Marcel’s Honey

2 garlic cloves, finely diced

1 tbs Italian seasoning and salt pepper to taste

¼ cup olive oil

Whisk together all the ingredients (or use a blender slowly adding oil) and mix until smooth! Serve over your favorite salad or use as a marinade for veggies or meats! ENJOY!

The Butter Bean Village Market
December 14, 2010
Weekly Newsletter and Recipe

Still in the store are yummy Indian River Fruit.  Soon these citrus treats will be out of season, don’t miss out!  Also be sure to check out the recipe of the week! We have fresh cut lettuce (from our garden), greens, and local tomatoes.  Also, Christmas trees are 10 dollars off this week.  The staff at the Bean would be happy to help put together a gift basket full of goodies for you!  Don’t know what to get for your loved one, a gift certificate is an easy yet great way to go!

Thank you all for your support and see you soon!

Happy Shopping!

The Bean

Recipes of the Week

Citrus Sangria

• 1 Bottle of white wine or red
• 2/3 cup sugar or local honey
• 3 navel or blood oranges sliced or fresh squeezed
• 1 grapefruit sliced
• 1 lemon sliced
• 1 lime sliced
• 1/2 liter ginger ale or club soda

Pour wine in the pitcher and squeeze the juice wedges from the orange, grapefruit, lemon and lime into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sweetener. Chill overnight. Add ginger ale or club soda just before serving.  Serve over ice! ENJOY!!

Blood Orange Sherry Vinaigrette

• 2 small blood oranges
• 1 medium shallot, minced
• 1 clove of garlic minced
• 2 tablespoons sherry vinegar
• Salt
• Freshly ground black pepper
• 1/4 to 1/2 cup extra virgin olive oil

Juice and strain the blood oranges. Measure 1/4 cup of juice. In a medium bowl, whisk the juice with the shallots and the sherry vinegar; season with salt and pepper to taste and let the mixture marinate for 10 minutes. Whisk in the olive oil to taste. Add more olive oil if the vinaigrette is too acidic for your palette. Adjust the seasoning to taste. Goes great with Bean fresh lettuce! Toss in some roasted beets and goat cheese!! ENJOY!!

The Butter Bean Market
December 1, 2010
Weekly Newsletter and Recipe

Hello everyone!  Hope you all had a wonderful Thanksgiving and some time spent with family and friends.  The mad dash to Christmas has begun!  Holiday shopping is well under way and the Bean is buzzing with energy from all the excitement! This weekend you guys need to come out to the Mooresville Craft Crawl this Saturday December 4th from 10-2.  Also at the Bean on Sunday the 5th is the Butter Bean’s Christmas Craft Festival!  There will be local artist and craftsmen, wine tasting (mulled wine) from Dennis Vineyards, music by Jeff Waters, Christmas Trees, and handmade ornaments!  It is going to be fun, so don’t miss it!

In the store today is Indian River Fruit, Local lettuce, greens, and local tomatoes.  Some great gift ideas: wine, jellies, jams, country ham, honey, soaps, candles, t-shirts, jewelry, coffee, teas and much more. The Bean really is the place to find unique gifts or even put together a lovely gift basket!

Beginning in January, the Bean is changing how we deliver newsletters to our many subscribers. The new system will be directly connected to our website and will notify you whenever a new newsletter or recipe comes out , as well as keep you all up with what’s going on with the Bean. This may also include specials only available to our online subscribers. It’s easy to subscribe, just go to our website at www.butterbeanmarket.com and from the welcome page, on the right, you will see ‘become a subscriber.’ Simply click on the Feedburner icon (the little flame) and you will be able to enter your email address. Once you have submitted your email address, you will receive an email verification in your email; just click on the link in that email and you’re done! If you do not receive the verification email it may be because its going into your spam email folder, be sure to check your spam and add us to your safe-sender list. We have done our best to get all our current subscribers on this new list, but many have not responded to the email verification email, so if you haven’t gotten it, check your spam folder and add the Butter Bean to your safe sender list or click that we are not spam, whichever the case may be.

Try out the soup recipe below to stay warm this week! See you all this weekend! Come get your tree today and get in the spirit!!

Thank you,

The Bean, December 1,2010

Butter Bean Soup Recipe

1 1/2 cups celery, finely chopped
1 cup carrots, finely chopped
3/4 cup onion, finely chopped
2 garlic cloves chopped
3 tbsp vegetable oil
3 tbsp all-purpose flour
4 cups water
2 cups butter beans (soaked overnight)
1 14 ounce can diced tomatoes
1 tsp basil
1/2 tsp salt
1/4 tsp pepper

Cover beans with fresh water and boil for 45-60 minutes.

In large pan, cook celery, carrots and onion in oil until soft. Add flour; cook and stir for 1 minute. Gradually add water, stirring until smooth.

Add beans and remaining ingredients; bring to a boil. Reduce heat; simmer for 30-35 minutes or until slightly thickened. ENJOY!!

November 21, 2010
Weekly Newsletter and Recipe

Gobble Gobble ya’ll!   It is that time! Hope you all are ready
and excited about Thanksgiving!  The Bean is still stocked with
all you need to finish up your turkey day shopping list!  This
Wednesday we will get Christmas trees and wreaths from
North Wilkesboro, NC.   This newsletter is your coupon to get
10 dollars off your tree purchase.  Print this letter and bring
it into the store when you come to get your tree!

This week we got in some new wines from Grove Winery and
Vineyard! Try there Merlot or Cabernet Franc with this week’s
recipe at your holiday party this year! We also have sweet
potatoes, blood and navel oranges, grapefruits, tangerines,
and fresh cut herbs and lettuce from our garden.  If you
haven’t already, now is the time to try out some NC
cheeses from the store. Great for an entertaining appetizer!
 
This Thanksgiving, we at the Bean are thankful for you guys
and all the support we have received from the community!
Stop by and see us and take care!

Sincerely,
The Bean

Mulled Wine Recipe

One bottle (750 mL) of red wine (Grove Cabernet Franc, Merlot,
or any other NC red)
One peeled and sliced orange (keep peel to add zest to taste
into cooking pot)
1/4 cup of brandy
8-10 cloves
2/3 cup local honey or sugar
3 cinnamon sticks
1 tsp fresh or 2 tsp ground ginger (allspice can be
substituted)
 
Combine all ingredients in either a large pot or a slow cooker.
Gently warm the ingredients on low to medium heat (avoid
boiling), for 20-25 minutes. Stir occasionally to make sure
that the honey or sugar has completely dissolved. When the
wine is steaming and the ingredients have been well blended
it is ready to serve. Ladle the mulled wine into mugs (leave
seasonings behind) and ENJOY!!

 November 14th, 2010

The Butter Bean Village Market
Weekly Newsletter
Hello everyone!  Hope you guys are happy and healthy!   Things at the Bean are business as usual.  Thank you all who came out to the Morrisville Craft Crawl and Rocky River Vineyard Fall Festival.  We had a blast at both!  Coming up on December 5th from 1-5pm is the Bean’s Christmas Show.  At this show there will be local artist and craftsmen, Christmas trees, one of a kind handmade Holiday decorations, and a special jolly old man will make a stop to see all the little ones! There will also be a wine tasting and samples of food from the store.  See you all there!

New in the store this week, Dutch Kettle jams and jellies made by the Amish folk from Hamptonville, NC.   There carrot jam was a hit at the Rocky River Vineyard Fall Festival.  The jam pairs perfectly with goat cheese and crackers or would make a wonderful marinade!  Yummy!  A great alternative this Thanksgiving for a turkey is a Poultry Junction whole chicken!  Get yours at the Bean and try out the recipe below!
The Bean will have extended hours for the holidays starting the weekend after Thanksgiving. We will be open on Sundays from 1-5pm for extra holiday shopping time! See you all soon!!
Thank you,
The Bean
 
Herb Roast Chicken Recipe
(Save for the holidays)
 
1 (3 pound) whole chicken, rinsed
salt and pepper to taste
¼ cup olive oil
  1 small onion, quartered
1 lemon sliced
5 garlic cloves chopped
¼ cup of thyme
1/4 cup chopped fresh rosemary
 
Preheat oven to 350 degrees F (175 degrees C).
Season chicken with salt and pepper to taste.  Rub under the skin with olive oil and garlic. Stuff with the onion, ½ the lemon slices, thyme, rosemary.  Top the chicken with drizzled olive oil and the rest of the lemon slices. Place chicken in a 9×13 inch baking dish or roasting dish.
Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird. ENJOY!!

To view all recipes, click RECIPES on the right ——>

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