Fresh Artistry, a new Indiana-based food delivery service, is redefining ready-to-cook meals. The new service delivers beef and poultry raised in Indiana, pre-mixed, pre-chopped fresh ingredients, and illustrated recipes so families can quickly prepare chef-grade meals at home.
“Customers want to eat well, but time is an issue. Unlike other meal delivery services, we are reducing as much preparation work as possible, while keeping the benefits of fresh cooking. That’s why we deliver pre-chopped and proportioned ingredients,” said Fresh Artistry founder Tom Blessing. “We’re focused on convenience.”
Chef Nick Carter, formerly with Black Swan Brewpub in Plainfield, IN and Wolfgang Puck Catering, designs a variety of recipes every week. Customers have a choice of chicken, beef, fish and vegetarian options. Moody Meats supplies the beef and poultry. Organic, locally grown produce is also sourced when possible.
Fresh Artistry offers weekly service or one time purchases. Customers can pause and restart delivery service at any time.
Pan Roasted Salmon with Apples, Potatoes & Parsnips
Start to Finish – 45 minutes
2 Salmon Fillets
7 oz. Diced Potatoes
7 oz. Diced Fuji Apples
7 oz. Diced Parsnips
1 cup Apple Cider Vinegar
2 cups Sliced Red Onion
Vegetable Bouillon Cube
Kosher Salt, Black Pepper, Extra Virgin Olive Oil
Defrost 2 Salmon Fillets in Microwave
Rinse all Vegetables
1. Preheat oven to 400 degrees.
2. Season the salmon with a light dusting of Kosher salt and black pepper.
3.Heat an oven-safe sauté pan over medium high heat.
Add ¾ of the oil and heat until shimmering.
4.Add salmon to the pan, orange side down first. Cook for 4-5 minutes, then gently turn the fillets over.
5.Place the pan into a preheated oven to finish cooking. Cook fish until it flakes easily and has an internal temperature of 145 degrees. (about 5-6 minutes)
6.Remove fish from the pan and set aside.
1.Remove stems and chop sage and thyme leaves.
2.Add cider, vegetable bouillon, and chopped herb leaves to the same sauté pan usedfor the salmon and scrape (deglaze) the bits off the bottom.
3.Boil the liquid until it thickens then add the butter and swirl the pan to slowly dissolve it into the sauce.
While boiling, move on to preparing the vegetables.
1.Dice red onions.
2.In a large bowl, toss onions, potatoes, apples, and parsnips with the remaining olive
oil, a pinch of Kosher salt and a pinch of black pepper
3. Place them on a cooking sheet in a 400 degree oven until the vegetables are tenderand browned (about 15-20 minutes -watch to ensure they don’t burn). The parsnips take the longest to cook, so taste a piece after 15 minutes to gauge tenderness.
Plate & Enjoy
Plate the roasted vegetables, top with salmon, and drizzle sauce over the top.
Peach-Chipotle Glazed Chicken with Smashed Potatoes
Start to Finish – 25 minutes
2 Amish Chicken Breasts
10 oz. New Potatoes
8 oz. Green Beans
2 Laughing Cow Cheese Wedges
4 Tbsp. Peach Preserves
2 oz Extra Virgin Olive Oil
1/2 Tsp. Chipotle Base
1/4 Tsp. Ground Cumin
2 Pats Butter
Defrost Chicken in Microwave
Rinse All Vegetables
Prepare Smashed Potatoes
1.Add a pinch of salt to a medium pan. Fill halfway with water and boil.
2.Add potatoes to the salted boiling water. Cook for 10-15 min. until tender.
3.Remove potatoes from pan to a bowl. Don’t pour out the water -you’ll use it later.
Smash potatoes with a fork, season lightly with Kosher salt and black pepper.
Add butter and Laughing Cow cheese. Stir
1.Lightly season Amish chicken breast with Kosher salt and black pepper. Add olive oilto a skillet and sauté chicken to 165 degree internal temperature.
2.Combine peach preserves and chipotle base in a microwaveable bowl. Heat in microwave at 15 second increments until the preserves melt and can easily be stirred with chipotle. Add the cumin.
3.Brush or spoon the chipotle peach glaze onto the chicken and cook for a shorttimelonger over low heat to meld flavors.
Wash skillet and mixing bowl here to reduce post-prep cleanup time
Prepare Green Beans
1. After potatoes are done cooking, add green beans to the same boiling water. Boil for 5 minutes.
Plate and Enjoy