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Maple-Glazed Rump Roast with Acorn Squash

The flavors of fall are captured with this delicious dish. Maple and thyme are the perfect pairing for both the beef and nutty acorn squash.   Ingredients: 1 Fleming Family Beef Rump Roast (6 to 8 pounds for this recipe) A Rump Roast from Fleming Family Beef would work very well. 1/2 cup pure maple syrup 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves 2 cloves garlic, minced 2 medium acorn squash, cut lengthwise in half, seeded Salt and pepper Cooking: Preheat oven to 350°F. Combine maple syrup, thyme and garlic in medium bowl. Reserve 1/4 cup for squash. Brush half of remaining syrup mixture onto all surfaces of beef roast. Reserve remaining for basting. Place roast, fat-side...

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Mayan Spice Chili

Today’s recipe is by Julie Bolejack of Chocolate for the Spirit. I was pleasantly surprised to learn that a world-renowned chocolatier lives within about half an hour of us. I was thrilled when she offered to make chili using our premium dry-aged Charolais ground beef. I can’t wait to try this recipe, myself. When I discovered Fleming Family Beef, I knew just what to make with this local ground beef. My Cocoa for the Spirit Mayan Spice Blend combines the warm, savory flavors usually associated with chili with the smooth, rich taste of my chocolate. Many people are surprised that many gourmet chili recipes include chocolate. You’ve probably enjoyed it as an ingredient and never realized it. Now, you can...

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