Category: Organic

  • PRODUCE RECIPE OF THE WEEK: SUMMER PEACH MANGO SALSA

    PRODUCE RECIPE OF THE WEEK: SUMMER PEACH MANGO SALSA

    On sale this week (6/17-6/23): Organic White Peaches $2.99 lb. and Organic Tommy Atkins Mangoes 4 for $5!

    This is the perfect summer addition to your table this season! Not only is it refreshing and simple to make, but it can be used with anything! Put it on tacos, use as a side, dip with chips, or even top off your local fish that you bought from your favorite local market, Basil Bandwagon!

    Ingredients

    2 Medium Tomatoes, chopped

    2 White Peaches, chopped

    1 Medium Red Onion, chopped

    1 Sweet Yellow Pepper, chopped

    1 Tommy Atkins Mango, chopped

    1 Jalapeño, seeded and chopped

    1 Lime, juiced

    1/2 Teaspoon Cilantro, chopped

    Method

    1. In a large bowl, combine all ingredients and mix.

    2. Serve with tortilla chips, fish, tacos, or rice, and enjoy!

    Before you enjoy your refreshing summer peach mango salsa, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek

  • PRODUCE RECIPE OF THE WEEK: BLUEBERRY HEMP VINAIGRETTE & LOCAL GREENS SALAD

    PRODUCE RECIPE OF THE WEEK: BLUEBERRY HEMP VINAIGRETTE & LOCAL GREENS SALAD

    On sale this week (6/3-6/9): Organic Blueberries (pint) $4.99 each!

    Happy Hemp History Week! To celebrate #ReturnOfThePlant, we decided to make a light and refreshing blueberry hemp vinaigrette to pair with our local greens salad. This vinaigrette is not only light, sweet, and refreshing, but it pairs perfectly with a veggie or fruit salad. So we thought, why not combine it with the AMAZING spring greens mix from our local Cabbage Throw Farm right here in Hunterdon County!

    BONUS SALE– Manitoba Harvest Shelled Hemp Hearts (7oz) bag is on sale this month for $6.29!

    Ingredients

    Vinaigrette

    -1/2 Cup Blueberries

    -1/2 Cup Shelled Hemp Seeds

    -1/2 Cup Water

    -4 Tablespoons Turbinado Sugar (or Agave Nectar)

    -2 Tablespoons Balsamic Vinegar

    -1/2 Teaspoon Salt

    Salad

    -5 Ounces Spring Mix (Buy Local! We used spring mix from Cabbage Throw Farm)

    -1 Cup Blueberries

    -3/4 Cup Pecans, chopped

    -4 Ounces Feta Cheese, chopped small or grated

    Method

    1. In a high speed blender, mix all vinaigrette ingredients together and blend to a smooth and creamy texture.

    2. In a large bowl, mix all salad ingredients together.

    3. Drizzle vinaigrette onto salad mix and enjoy!

    Before you enjoy your light and refreshing local greens salad with blueberry hemp vinaigrette, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek

  • Organic Mocha Mug Cake

    Organic Mocha Mug Cake

    On Sale This Month: One Village Coffee (Artist, Legend, & Decaf) for $11.99 each!

    One Village Coffee is a specialty coffee company that packages their fair trade and certified USDA organic coffee beans in a compostable bag! Their flavors range from light to dark roasted coffees, focusing on balance and sweetness. We all love to start our days with a large cup of joe but this decadent mocha mug recipe is a heavenly cup of deliciousness to end your day with.

    Ingredients

    3 Tablespoons Flour

    2 Tablespoons Sugar

    1 Tablespoon Baking Chocolate, chopped

    1/4 Teaspoon Baking Powder

    3/4 Tablespoon Coconut Oil (Basil Bandwagon Brand is on sale for 25% off!)

    1 Tablespoon Brewed One Village Coffee

    2 Tablespoons Milk

    1/4 Teaspoon Vanilla

    Method

    1. In a Basil Bandwagon ceramic mug, combine chopped chocolate and coconut oil. Microwave in 15 second intervals until fully melted.

    2. Add brewed coffee, milk, and vanilla into mug. Stir and microwave for additional 15 seconds (microwaved mixture should look like chocolate milk).

    3. Add sugar to hot mug and stir until sugar is completely dissolved.

    4. Add baking powder and flour and stir until there are no lumps.

    5. Microwave for 45-75 seconds.

    6. Let cool for 2 minutes and enjoy!

    Before you enjoy your decadent, organic mocha mug cake featuring One Village Coffee, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite organic market, Basil Bandwagon Natural Market! #basilbandwagon

    For more information about One Village Coffee, visit this link: https://www.onevillagecoffee.com/

  • Your Memorial Day BBQ in 1..2..3!

    Your Memorial Day BBQ in 1..2..3!

    Memorial Day is the start of BBQ season; and we have just what you need! Check out these awesome products that you need to stock up on for your party!

    Don’t forget- our store hours have changed for Memorial Day as both stores will be open from 9am-5pm with both cafes open from 9am-4pm!

    Refreshing Drinks

    Start off your Memorial Day with these healthy refreshments! Honest Tea is on sale all month long- and make sure you enter your name in our Honest Tea Bike Raffle in either store! If you’re looking for something bubbly and refreshing, try Waterloo’s sparkling water, Zevia’s zero calorie soda, or Brew Dr. Kombucha 4-pack cans. Have little ones coming to the party? Grab a box of Honest Kids organic fruit punch pouches.

    Get The Grill Going

    Hot dogs, hamburgers, and chicken are summer-time staples that every bbq needs. Check out Brooklyn hot dogs, Applegate Farm hot dogs, Dakota ground beef, and Farmer Focus chicken for your party today! Looking for plant-based options? Look no further as we have Hilary’s veggie burgers, Sunshine burgers, and Upton’s Naturals BBQ jackfruit.

    Snacks While You Wait

    Need something to snack on while your main course is cooking? Grab some chips and dips! LateJuly tortilla chips and salsa are the perfect pairing. Don’t like spicy? We also have chips from Good Health and Luke’s Organic, Cauliflower Pretzels by From the Ground Up, popcorn from Lesser Evil, and cheese puffs from Barbara’s! If you need more dip options, try the hummus or guacamole from Hope!

    Don’t Forget To Top It Off!

    Everybody has their secret ingredients to make the perfect meal. We have lots of options to top off your bbq sandwich!

    Delicious Desserts

    Whether you’re hosting the party or you need something to bring, desserts are the perfect treat that everyone will love. Simple Mills frosted cupcakes, DeeBee’s Organic freezer pops, and any form of ice cream like Alden’s, Good Pop, or So Delicious make the best treat to end the day!

    No matter what’s on your table this Memorial Day, let us know! Leave us a note, email us, or tell us in person! #basilbandwagoncares

  • PRODUCE RECIPE OF THE WEEK: ROASTED VIDALIA ONIONS

    PRODUCE RECIPE OF THE WEEK: ROASTED VIDALIA ONIONS

    On sale this week (5/6-5/12): Organic Vidalia Onions $1.29 lb!

    Grown near Vidalia, Georgia, Vidalia onions are considered the “worlds sweetest onion.” The sweetness comes from the soil in the area which is naturally low in sulfur. Roasting with olive oil (Napa Valley Organic Olive Oil is on sale this month for $9.99!) intensifies the sweetness and creates a versatile ingredient that stays fresh for several days in the refrigerator. Use them for pizza toppings, salads, sandwiches, sauces, salad dressings and more! It’s the perfect addition to your table this summer!

    Ingredients

    1 Tablespoon Olive Oil

    1 Tablespoon Unsalted Butter (for vegan option, double olive oil amount instead of butter)

    3 Pounds Vidalia Onions (about 5 or 6), slice in half from stem to root

    1 Teaspoon Sherry Vinegar or White Balsamic Vinegar

    1 Teaspoon Sea Salt

    1 Teaspoon Thyme, chopped

    1/2 Teaspoon Granulated Sugar (Optional)

    Method

    1. Heat oven to 400 degrees F.

    2. Place large skillet over medium-high heat for 30 seconds. Add in olive oil and unsalted butter.

    3. When butter foams or browns slightly, add onions with cut side up. Cook until onions are browned slightly (about 3 minutes).

    4. Flip them so cut sides are face down and place skillet in oven.

    5. Roast until onions are very tender and dark golden brown (about 50-60 minutes).

    6. Remove from oven and sprinkle with vinegar, salt, and thyme.

    7. Let cool to room temperature and then slice into thin strips.

    8. Pour any juices from pan over them and mix together.

    9. Add to any dish or use them as a side and enjoy!

    Before you enjoy your delicious roasted vidalia onions, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek

    For more ideas and photos of this recipe, check out: https://www.finecooking.com/recipe/roasted-vidalia-onions

  • Cinco De Mayo Salmon Tacos

    Cinco De Mayo Salmon Tacos

    Celebrate this weekend with Cinco De Mayo Salmon Tacos! Made with organic and local ingredients, your tacos will be the talk of the town.

    Ingredients

    2 Tablespoons Vegenaise

    1 Teaspoon Lime Juice

    2 Teaspoons Chipotle Chile Powder

    2 Teaspoons Orange Zest

    2 Teaspoons Sugar

    1 Pound Skinless Salmon Fillet, cut into 4 pieces

    1 Tablespoon Plus 1 Teaspoon Extra Virgin Olive Oil

    8 Corn Tortillas

    Salt

    1 Avocado, mashed

    Anita’s Mango Salsa

    1 Cup Finely Shredded Cabbage

    Method

    1. Preheat oven to 350 degrees F. In small bowl, whisk vegenaise with lime juice. In another small bowl, combine chipotle powder with orange zest and sugar.

    2. Rub each piece of salmon with 1 teaspoon of olive oil and then with the chipotle-orange zest mixture. Let stand for 5 minutes.

    3. Wrap tortillas in foil and bake for about 8 minutes, until they are softened and heated through.

    4. Meanwhile, heat a grill pan. Season salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.

    5. Gently break each piece of salmon in half. Spread mashed avocado on warm tortillas and top with salmon, mango salsa, and cabbage.

    6. Drizzle each taco with lime vegenaise and serve immediately. Enjoy!

    Before you enjoy your Cinco De Mayo salmon tacos, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek

    For more ideas and photos of this recipe, check out: https://www.foodandwine.com/recipes/chipotle-rubbed-salmon-tacos

  • Produce Recipe of the Week: Vegan Kale Pesto

    Produce Recipe of the Week: Vegan Kale Pesto

    On sale this week (4/8-4/14): Organic Green Kale $0.99 each!

    Who doesn’t love pesto?! Especially since it’s nice to have all year-round! Not only does it go well with pretty much EVERYTHING, but it’s very quick and easy to make. You can also freeze it in an ice cube tray and use them in future recipes to come!

    Ingredients

    2 Cups Kale, stemmed

    1 Cup Parsley, picked

    1 Cup Basil, picked

    1/4 Cup Raw Sunflower Seeds (we also have this in our bulk section!)

    3 Cloves Garlic

    3 Tablespoons Olive Oil

    1/4 Cup Nutritional Yeast (we also have this in our bulk section!)

    Salt, to taste

    Method

    1. If desired, toast sunflower seeds for 8 minutes at 325 degrees F. They will brown quickly so make sure you keep an eye on them.

    2. Add dry ingredients together into a food processor and puree. If herbs and kale do not fit together all at once, add these in batches.

    3. While pureeing greens after all have been added, drizzle in oil and lemon juice.

    4. Taste and season as desired.

    5. After 5 days, freeze in ice trays for convenience.

    6. Serve with pasta, bread, or any other ingredient to create a wonderful masterpiece, and enjoy!

    Before you enjoy your vegan kale pesto, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek

    For more ideas and photos of this recipe, check out:https://paleoglutenfree.com/recipes/instant-kale-pesto-to-die-for/

  • PRODUCE RECIPE OF THE WEEK: COLD SESAME NOODLES WITH BROCCOLI & KALE

    PRODUCE RECIPE OF THE WEEK: COLD SESAME NOODLES WITH BROCCOLI & KALE

    On sale this week (4/1-4/7): Organic Broccoli $2.99 each & Green Kale $1.99 each!

    Spring time is the perfect season for new and refreshing recipes, just like this one! BONUS– Not only is it healthy and organic, but there are more savings on top of our produce sales! Also on sale this month, Sky Valley Sriracha for $4.79 each and Lotus Foods Rice Ramen Packets (3oz.) for $1.29 each! DOUBLE BONUS– If you don’t want to buy the large bag of sesame seeds from Shiloh Farms, we also carry them in our bulk section; you can even use your own containers from home too!

    Ingredients

    1 Large Head of Broccoli, cut into large florets

    2 Garlic Cloves, 1 grated finely, 1 sliced thin

    1 1/2 Teaspoons Sriracha (we used Sky Valley)

    1 Tablespoon Plus 1/2 Cup Red Wine Vinegar (we used Napa Valley)

    3/4 Cup Avocado Oil (we used Spectrum)

    Salt

    Black Pepper

    3 Scallions, sliced thin

    1 3-inch Piece Ginger, peeled, cut into 1-inch matchsticks

    4 Cups Kale, chopped

    2 Packages (3oz.) Dried Ramen Noodles (we used Lotus Foods)

    Mint Leaves, torn

    Sesame Seeds, toasted (we used Shiloh Farms but they’re also in our bulk section)

    Method

    1. Preheat oven to 450 degrees F.

    2. Toss broccoli with grated garlic, sriracha, 1 tablespoon vinegar, and 1/4 cup avocado oil on rimmed baking sheet.

    3. Season with salt and pepper. Roast, toss occasionally, until tender and browned in spots (about 20-25 minutes).

    4. Mix scallions, ginger, sliced garlic, salt, pepper, and remaining 1/2 cup vinegar and 1/2 cup avocado oil in large bowl.

    5. Add kale and toss to coat thoroughly. Let sit at room temperature at least 15 minutes.

    6. Cook noodles according to package directions. Drain and rinse under cold water.

    7. Add noodles and warm broccoli to kale and toss to coat entirely.

    8. Divide among bowls and top with mint, sesame seeds, and more scallions.

    9. Enjoy!

    Before you enjoy your refreshing cold sesame noodles with broccoli & kale, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek

  • Natural Men’s Care for ALL Men!

    Natural Men’s Care for ALL Men!

    Natural men’s care is hard to come by- but we have some! We’ve “covered all your bases” (apologies for the baseball pun) with different options of beard care, total body care, hair care, and facial care. So to help “you guys,” we’ve picked a couple products from four of our men’s care line to make it a little easier to decide what to get yourself (or for the women reading this who want to make their man smell divine).

    Make your skin care a ritual, not an obligation!

    Attitude

    This brand is EWG verified which means it meets a very high standard. Environmental Working Group (EWG) has a website called Skin Deep where you can get a true rating of all the ingredients in your skin care. In essence, these products are very clean (physically and literally)!

    Badger

    The men’s care products from this company are not only rated well on SkinDeep.com but they work like magic! They cover everything from head-to-toe which is what every man needs!

    Indigo Bath & Body

    If you love beer, then here’s a brew for you! What’s cool about these soaps is not only are they made with beer but they can be used for your body, face and hair (“just don’t drink it”)!

    Olivina Men

    This line of men’s care is not only clean but they smell incredible! We carry a wide range of their products like their charcoal face scrub, foaming shave gel, shave cream, all-in-one body wash and more!

    Regardless of which product you use, make sure you tell us how much you’re in love with your product! Leave us a note, email us, or tell us in person! #basilbandwagoncares

  • PRODUCE RECIPE OF THE WEEK: BROCCOLI RABE & PROVOLONE GRINDERS

    PRODUCE RECIPE OF THE WEEK: BROCCOLI RABE & PROVOLONE GRINDERS

    On sale this week (3/25-3/31): Organic Broccoli Rabe $1.99 each!

    Are you craving a sandwich but are tired of the same meat and cheese sandwiches that you have everyday? Look no further! These hearty and delicious broccoli rabe and provolone grinders are not only filling but they are packed with lots of nutrients! BONUS– there are more savings that come with this recipe! Eden Cannellini Beans are on sale for $2.29 per can and Organic Valley Provolone Slices are on sale for $4.49 per pack; both until the end of March! DOUBLE BONUS– we have NEW hoagie, kaiser, & ciabatta rolls as well as loaves from Essential Baking Company! You can mix and match your new favorite sandwich on so many different breads!

    Ingredients

    White Bean Purée

    • 6 Tablespoons Olive Oil, divided
    • 3 Garlic Cloves, sliced thin
    • 1/2 Teaspoon Crushed Red Pepper Flakes
    • 1 Can Cannellini (white kidney) Beans With Liquid
    • Salt
    • Pepper

    Sandwiches

    • 4 Bunches Broccoli Rabe, trimmed ends
    • 1/2 Cup Olive Oil, divided
    • 1 Head of Garlic, peeled cloves and sliced thin
    • 1 1/2 Teaspoons Crushed Red Pepper Flakes
    • 3 Tablespoons Lemon Juice
    • 8 French rolls, split lengthwise
    • 8 oz Provolone, sliced thin
    • 1 Red Jalapeño, seeded, sliced very thin
    • Salt
    • Pepper

    Method

    White Bean Purée

    1. In small saucepan on medium-low heat, combine 3 tablespoons olive oil, garlic, and red pepper flakes.
    2. Cook, stirring frequently, until garlic starts to turn golden (about 4 minutes).
    3. Add cannellini beans with liquid and bring to simmer.
    4. Cook, stirring frequently, until liquid thickens (about 10 minutes).
    5. Transfer into food processor and add 3 tablespoons olive oil.
    6. Process until smooth and season with salt and pepper.

    Sandwiches

    1. In large pot of boiling salted water, cook broccoli rabe (1 bunch at a time) for 2 minutes.
    2. Transfer onto baking sheet and let cool.
    3. Squeeze dry and coarsely chop.
    4. In large pot over medium heat, add 1/4 cup olive oil, garlic, and red pepper flakes.
    5. Cook, while stirring frequently, until you can smell the garlic as it turns golden (about 2-3 minutes).
    6. Add broccoli rabe and cook (stirring frequently) until stems are just tender (about 4-5 minutes).
    7. Add remaining 1/4 cup oil and lemon juice, and season with salt and pepper.
    8. Spread on rimmed baking sheet and let cool.
    9. Preheat oven to 400 degrees F.
    10. Open rolls and arrange on baking sheets. Drizzle with oil, generously.
    11. Spread white bean purée on one half of each roll. Add broccoli rabe.
    12. Top with provolone cheese and jalapeño slices.
    13. Toast until cheese is melted (about 7-10 minutes).
    14. Top, slice and enjoy!

    Before you enjoy your hearty broccoli rabe & provolone grinders, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek