Recipes

“Our big push right now is to get our product into shelf-stable bottles,” says Agnew, who uses one of their top sellers in this recipe.

Jayne Nolting cobbled together this hearty dish that plays equally well as a side or main course. Plus, a video demonstration by Plum’s executive chef Jeremiah Clark.

One “Absinthe Shrugged,” coming right up.

When these twin sisters launched Just Pop In 10 years ago in a tiny Broad Ripple storefront, the beckoning scent nearly stopped traffic.

Sonja and Alex Overhiser spend a lot of time in their kitchen, creating whole-food recipes that jibe with their all-natural, “flexitarian” (modified vegetarian) lifestyle.

In this perfect marriage of flavors and textures, cream cheese cuts the bite of jalapeño, bacon adds crunch, and honey brings the sweetness.

Try this adapted Mexican recipe using Indiana corn—smothered in mayo, crumbly cheese, cayenne pepper, and lime.

For those who dream of taking the plunge, a guide to buying your Indiana lake home. Plus, a primer on renting, for those just testing the waters—featuring Wawasee, Monroe, Michigan, Tippecanoe, Patoka, and more.

Michael Gray of Plat 99 shares a simple idea for a frozen grown-up treat—made with Indiana bourbon.

Mint Condition: This hardy herb—which grows rampantly all over Indiana—can add a refreshing flavor to springtime meals.

From The Libertine to Recess and Oakleys to Bluebeard, Korean to Latin and sushi to steak, our critics choose the cream of Indy’s dining crop.

INGREDIENTS

Alex and Sonja Overhiser are 30-year-old professionals in Indy, a graphic designer and a technical writer/partner, respectively, at the same small company. They are also voracious food bloggers, and now authors by way of their new culinary tome, Green Mango Cafe & Bakery: Cooking for a Better Tomorrow, available online (sans shipping charge) and, soon, at a couple of farmers market signings (see dates below). This husband-and-wife team was inspired by a week-long trip to a just-opened cafe in Cambodia in March 2012 to write their book. All proceeds go to the Center for Global Impact (CGI), headquartered in Greenwood. They gave us peek inside their recipe files.

Those bright–orange banks of jack-be-little pumpkins spotted at farmers markets can be much more than teeny decorations—they make the perfect vessel for nutty, autumnal pumpkin soup. Here, executive chef Edsel C. Secrest from Peterson’s (7690 E. 96th St., Fishers, 317-598-8863) shares a simple at-home recipe that takes advantage of fall’s fleeting flavors.