April 19, 2017 by Carolyn O'Neil

Coming Clean about Clean Eating

Squeaky Clean. Clean as a whistle. Making a clean cut and a clean getaway. Coming clean. The word clean conjures up a streamlined approach to cutting through the clutter, telling the truth, as well as simplifying and often sanitizing life. Clean eating has joined the contemporary nomenclature to describe healthier, more nutritious food choices. Perhaps meaning that a food product has fewer total ingredients, all natural ingredients and all the information you need to know where your food is coming from is revealed. Clean infers transparency.

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March 21, 2017 by Beer Girl

Beer Pairings for the Week of March 20th, 2017

Beer and fish-- if it’s battered that is a no brainer, but if it isn't how do you match a beer to a flaky fish which is just screaming for an acidic white wine? When it comes to fish, you need a beer with lots of fruit and a little hop bite, which brings us to our favorite beer to pair with fish. The farmhouse ale brings the sweet of wheat along with a nice dose of hop bitterness. For this dish of salmon, rice, and celery we suggest a farmhouse ale as the perfect accompaniment.

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March 08, 2017 by Beer Girl

Beer Pairings for the Week of March 6th, 2017

Nitrogenated beer-- what is it and why is that silly widget in the bottom of the can? Beer can either be carbonated or nitrogenated. Nitrogenated beer is softer in mouth feel and has a creamery head. Since the water in beer doesn't naturally adhere to water, it needs to be tricked, so in a nitrogen beer can there is a widget. That widget forces the beer and nitrogen together when the pressure drops from opening the can, producing nitrogenated beer. For this dish of herbed bistro filet, a nitrogenated beer’s soft mouth-feel will make the herbs taste more pronounced.

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February 28, 2017 by Beer Girl

Beer Pairings for the Week of February 27th, 2017

Nitrogenated beer-- what is it and why is that silly widget in the bottom of the can? Beer can either be carbonated or nitrogenated. Nitrogenated beer is softer in mouth feel and has a creamery head. Since the water in beer doesn't naturally adhere to water, it needs to be tricked, so in a nitrogen beer can there is a widget. That widget forces the beer and nitrogen together when the pressure drops from opening the can, producing nitrogenated beer. For this dish of herbed bistro filet, a nitrogenated beer’s soft mouth-feel will make the herbs taste more pronounced.

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February 08, 2017 by Beer Girl

Beer Pairings for the Week of February 6th, 2017

When you read three courses, the typical response is to do a pairing for each course. Sure you can do that. However, there is a different tact-- the opportunity to try one beer with three different foods. For this meal of a cheese plate, steak, and chocolate cake, we need a beer that can stand up to the challenges. We choose the Baltic Porter for this task with the malt bill of a porter but lagered with bottom feeding yeast. This combination produces a beer with chocolate and coffee notes that drinks amazingly clean. That cleanliness will make the cheese stand out while the coffee and chocolate flavors will pair nicely with the steak and chocolate cake proving beer is a versatile meal companion.

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February 08, 2017 by Melanie Aleman

Ingredient Spotlight: Paprika

Paprika is also packed with antioxidants and nutrients that have several health benefits. Even small amounts of paprika can provide you with a healthy dose of vitamins A, E, B-6, iron and capsaicin. Just one teaspoon has 37 percent of the daily recommended intake of vitamin A! These vitamins are crucial in preventing cellular damage and keeping your body functioning as it should. Capsaicin is the active ingredient in chili peppers that cause them to be spicy, and it has been shown to relax blood vessels and lower blood pressure. Capsaicin also has antibacterial and anti-inflammatory properties which makes it an ingredient often included in topical creams used for pain relief.

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February 08, 2017 by Beer Girl

Beer Pairings for the Week of February 13th, 2017

When you read three courses, the typical response is to do a pairing for each course. Sure you can do that. However, there is a different tact-- the opportunity to try one beer with three different foods. For this meal of a cheese plate, steak, and chocolate cake, we need a beer that can stand up to the challenges. We choose the Baltic Porter for this task with the malt bill of a porter but lagered with bottom feeding yeast. This combination produces a beer with chocolate and coffee notes that drinks amazingly clean. That cleanliness will make the cheese stand out while the coffee and chocolate flavors will pair nicely with the steak and chocolate cake proving beer is a versatile meal companion.

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January 25, 2017 by Beer Girl

Beer Pairings for the Week of January 23rd, 2017

Pizza and beer--a combination almost as famous as peanut butter and jelly. Normally one would think of a classic American macro adjunct lager; well, not us. This dish with the addition of arugula as a topping reminds us of eating pizza in Berlin. It was the first place we encountered salad on top of a pizza and I remember enjoying it with a hefeweizen. For this dish, we will recommend pairing it with an actual German hefe.

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January 11, 2017 by Beer Girl

Beer Pairings for the Week of January 9th, 2017

There are those who tell you the only beer to enjoy with a big game is American adjunct lager. Really, a beer brewed with corn to cut cost? If the game is important, we can do better than watery and sweet with a vague beer flavor. For this meal of wings, meatballs, chili, and cookies, you need a real crowd-pleasing beer. We humbly suggest the pilsner as a game day beer that can stand up to a variety of flavors and palates.

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January 03, 2017 by Beer Girl

Beer Pairings for the Week of January 2nd, 2017

There are those who tell you the only beer to enjoy with a big game is an American adjunct lager. Really, a beer brewed with corn to cut cost? If the game is important, we can do better than watery sweet with a vague beer flavor. For this meal of wings, meatballs, chili, and cookies, you need a real crowd-pleasing beer. We humbly suggest the pilsner as a game day beer that can stand up to a variety of flavors and palates.

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January 03, 2017 by Katie Kriner

Supplier Spotlight: Apex Food Company

Apex Food Company was cofounded in Apex, NC by two stay-at-home moms, Neha Avasthi and Anupama Singh, who followed their common passion- They both were foodies, and they both loved to entertain people by making unique meals. They were driven by “healthy eating”and “healthy cooking". Based on hundreds of years old recipes and honestly-picked ingredients, they created food that everyone loved, food that left people of every age group and ethnicity demanding more. The challenge to create unique, addictive foods while keeping “goodness at its peak” was met... And the Apex Food Company was founded.

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December 28, 2016 by Beer Girl

Beer Pairings for the Week of December 26th, 2016

A holiday meal with a hunk of beef? Well, sign us up. Big indulgent beef is perfect for a big indulgent Quadrupel. If you're going to drink a Quadrupel, there’s no better meal than Christmas dinner. Quads, as the cool kids call them, are sweet malty beers made even sweeter with the addition of caramelized beet sugar. The sugar helps the beer get even darker and, as a bonus, higher in alcohol content. A Quad will pair beautifully with the beef and the lovely sides that accompany this meal.

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December 21, 2016 by Katie Kriner

Menu Countdown: The Top Ten of 2016

We offer eight menus every week that showcase the freshest produce and highest quality meat with recipes designed to create exciting flavors and wholesome dinners, and while we stand behind each one, there are those that shine much brighter than others. Your feedback is welcomed and your voices have been heard! We now present to you: the top ten menus that recieved the highest accolades from our subscribers in 2016.

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December 21, 2016 by Sarah Pierre

Wine Pairings for the Week of December 19th, 2016

Australian Semillon/Sauvignon Blanc - Fish, mirepoix, and dill in a chowdah: may I have a glass of white wine please? Semillon, which tends to have a nice waxy texture, is going to provide the body and richness needed for the cream based soup and the Sauvignon Blanc will be the zesty palate cleansing counterpart. If you’re unable to find an Australian Semillon/Sauvignon Blanc, look for the same blend from France known as White Bordeaux. Suggestion: Cape Mentelle Wallcliffe Sauvignon Blanc Semillon, Margaret River, Australia

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December 21, 2016 by Hadi Irvani

Supplier Spotlight: Camellia Brand

Camellia is a trusted, family-owned New Orleans company that’s been offering the highest-quality beans since 1923. Their great-grandfather, Lucius Hamilton Hayward, founded the company to sell red beans in the old French Quarter Market in New Orleans, and since then they’ve expanded to offer beans, peas, and lentils to the world. Camellia's legumes are non-GMO, gluten-free, and meet the “Hayward Standard” – the name their growers gave their bean quality standard – which exceeds the top USDA requirements. New Orleanians are famous for their Red Beans & Rice, and they consistently reach for Camellia's beans to make them – as does Pableaux Johnson, the food lover behind our Red Beans & Rice meal kit containing Camellia Red Kidney Beans.

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December 21, 2016 by Beer Girl

Beer Pairings for the Week of December 19th, 2016

A holiday meal with a hunk of beef? Well, sign us up. Big indulgent beef is perfect for a big indulgent Quadrupel. If you're going to drink a Quadrupel, there’s no better meal than Christmas dinner. Quads, as the cool kids call them, are sweet malty beers made even sweeter with the addition of caramelized beet sugar. The sugar helps the beer get even darker and, as a bonus, higher in alcohol content. A Quad will pair beautifully with the beef and the lovely sides that accompany this meal.

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