Category: Produce Specials

  • Refreshing Watermelon Popsicles

    Refreshing Watermelon Popsicles

    On a hot summer day, nothing beats the sweet, juicy goodness of watermelon.

    Imagine that refreshing flavor transformed into a delightful frozen treat: watermelon popsicles! These vibrant and mouthwatering popsicles are incredibly easy to make and will keep you cool all summer long.

    Bursting with natural sweetness and hydration, they are perfect for both kids and adults alike.

    So let’s dive into this simple yet delicious recipe and get ready to savor the essence of summer in every bite.

    Nicole Catenaro

    Refreshing Watermelon Popsicles

    These delightful watermelon popsicles are a cool and healthy way to beat the summer heat. With just a few simple steps, you can enjoy the refreshing taste of watermelon popsicles! So gather your ingredients, get creative with your molds, and let the sweet flavors of this frozen treat transport you to a sunny paradise. Enjoy!
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    Ingredients Method

    Ingredients
      

    • 4 cups Fresh watermelon chunks (seedless)
    • 1 tablespoon Freshly squeezed lime juice
    • 1-2 tablespoons Honey or sweetener of choice (optional, adjust to taste)

    Method
     

    1. Start by cutting the watermelon into small chunks, removing any seeds if necessary. Ensure the watermelon is ripe and juicy for the best flavor.
    2. If you're using wooden popsicle sticks, soak them in water for about 10 minutes to prevent them from splintering during freezing.
    3. Place the watermelon chunks into a blender or food processor. Blend until you achieve a smooth and liquid consistency.
    4. Add the freshly squeezed lime juice to the watermelon puree. Lime juice enhances the overall flavor and adds a tangy kick.
    5. Taste the watermelon mixture and assess its sweetness. Depending on the natural sweetness of the watermelon, you may choose to add a little honey or sweetener of choice.
    6. If desired, gradually add the sweetener of your choice, blending again until well combined. Remember, watermelons are already sweet, so add sweeteners sparingly to maintain a balanced taste.
    7. Carefully pour the watermelon mixture into popsicle molds or small paper cups, leaving a little space at the top for expansion during freezing.
    8. Place the popsicles in the freezer and let them set for about 30 minutes to an hour, or until they become partially frozen.
    9. Once partially frozen, insert the popsicle sticks deeper into the molds or cups to secure them in place. This will help the sticks stand straight when the popsicles are fully frozen.
    10. Return the popsicles to the freezer and allow them to freeze completely for about 4-6 hours or overnight.
    11. When ready to enjoy, remove the popsicles from the molds or peel away the paper cups. If the popsicles don't easily release from the molds, run the bottom of the molds under warm water for a few seconds to loosen them.
    12. Serve the watermelon popsicles immediately and relish in the refreshing taste of summer. They are perfect for poolside lounging, backyard barbecues, or simply as a guilt-free dessert.
  • PRODUCE RECIPE OF THE WEEK: Vegan Southern Green Beans & Potatoes

    PRODUCE RECIPE OF THE WEEK: Vegan Southern Green Beans & Potatoes

    On sale this week (9/23-9/29): Organic Green Beans $1.49 lb!

    Are you missing some southern comfort food? You need to try this recipe today! It’s an easy dish that you can serve as a side or even an entree.

    Bonus- Pacific Vegetable Broths are on sale for $2.99 each until the end of this month!

    Ingredients

    1 Tablespoon Olive Oil

    1 Small Onion, chopped

    3 Cloves Garlic, minced

    1 Pound Fingerling Potatoes, cut into quarters or halves

    1 Teaspoon Liquid Aminos

    1 Teaspoon Smoked Paprika

    2 Cups Vegetable Broth, or 2 cups water plus 1 veggie bouillon cube

    1/4 Teaspoon Cayenne Pepper

    1 Teaspoon Salt, or to taste

    1 Tablespoon non-dairy butter, optional

    Method

    1. Heat oil in a large saucepan over medium-high. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 60 seconds stirring.

    2. Stir in potatoes, paprika, cayenne, liquid aminos, and vegetable broth.

    3. Bring to boil, cover saucepan and reduce to simmer and allow to cook for 10 minutes.

    4. Add green beans and cook for 15 more minutes or until tender. Stir in butter if preferred.

    5. Season with salt and pepper and enjoy!

    Before you enjoy your delicious vegan southern green beans and potatoes, 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 pictures of this recipe, click here: https://healthiersteps.com/recipe/vegan-southern-green-beans-and-potatoes/

  • PRODUCE RECIPE OF THE WEEK: Orzo Stuffed Tomatoes

    PRODUCE RECIPE OF THE WEEK: Orzo Stuffed Tomatoes

    On sale this week (9/16-9/22): Organic Cluster Tomatoes $1.99 lb!

    Don’t want summer to end? Are you sad it’s the end of tomato season in Jersey? Celebrate with this amazing recipe featuring our farm-to-market cafe’s orzo salad and organic tomatoes!

    Ingredients

    1 1/2 Cups Orzo Salad from Basil Bandwagon Cafe

    6 Tomatoes on the Vine

    Pinch of Parsley

    Shredded Cheese, optional

    Method

    1. Preheat oven to 350 degrees F.

    2. Cut tops off tomatoes and scoop out pulp.

    3. Warm orzo salad in microwave or stove top.

    4. Fill tomatoes with orzo salad and top with cheese if preferred. Bake for 15 minutes.

    5. Take out of oven, sprinkle with a little parsley and enjoy!

    Before you enjoy your incredible orzo stuffed tomatoes, 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: BAKED GRANNY SMITH APPLES

    PRODUCE RECIPE OF THE WEEK: BAKED GRANNY SMITH APPLES

    On sale this week (9/9-9/15): Organic Granny Smith Apples $1.99 lb!

    Fall is coming around the corner and what better way to celebrate than with baked apples! Luckily for us, Granny Smith apples are on sale this week. Plus, the aroma of this delicious dessert will get your entire house in the fall spirit! They can be served as a breakfast, sweet treat, and even dessert!

    Bonus- Coombs Family Farms Maple Syrup (12 oz bottle) is on sale this month for $7.99 each! Drizzle on top before serving & enjoy!

    Ingredients

    3 Large Granny Smith Apples

    3 Tablespoons Butter, melted

    3 Tablespoons Brown Sugar, unpacked

    3 Tablespoons All-Purpose or Gluten Free Flour

    6 Tablespoons Quick Oats (if making recipe gluten free, make sure your oats are too!)

    2 Pinches of Cinnamon, or to taste

    Method

    1. Preheat oven to 350 degrees F.

    2. Cut apples in half and remove core and seeds with small paring knife or spoon.

    3. In small bowl, combine butter, brown sugar, flour, oats, and cinnamon. Spoon on top of apple halves and sprinkle with cinnamon.

    4. Place on a cookie sheet and bake in oven for 30 minutes.

    5. Serve warm with scoop of ice cream or maple syrup if desired and enjoy!

    Before you enjoy your delightfully baked granny smith apples, 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: ROASTED BROCCOLI WITH PARMESAN CHEESE

    PRODUCE RECIPE OF THE WEEK: ROASTED BROCCOLI WITH PARMESAN CHEESE

    On sale this week (9/2-9/8): Organic Broccoli $2.49 each!

    Tis’ the season for roasting vegetables! The best part about roasting vegetables is that it’s quick and simple, you can use them as a side, or even as an entree. You can add all of your favorite autumn vegetables like butternut squash, pumpkin, sweet potatoes, and more!

    Bonus- Napa Valley Extra Virgin Olive Oil is on sale this month for $9.49 each!

    Ingredients

    1 1/2 Pounds Broccoli, cut into florets of even size

    3-4 Tablespoons Extra Virgin Olive Oil

    1 Tablespoon Fresh Lemon Juice (about half a lemon)

    Kosher Salt

    2-3 Garlic Cloves, minced

    Freshly Ground Black Pepper

    1/4 Cup Grated Parmesan Cheese, or to taste (try our Italian imported cheese!)

    Method

    1. Preheat oven to 425 degrees F.

    2. In a large bowl, toss broccoli and garlic with olive oil and lemon juice until lightly coated. Sprinkle salt and toss to coat.

    3. On a lined baking sheet (use olive oil, parchment paper, or aluminum foil), arrange the broccoli in a single layer.

    4. Roast for 16-20 minutes until cooked through (check by poking with a fork) and lightly browned. If you see some charring, don’t worry- those are the best parts!

    5. Put roasted broccoli back in large bowl and toss with freshly ground black pepper and grated parmesan.

    6. Serve immediately and enjoy!

    Before you enjoy your delicious roasted broccoli with imported parmesan, 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 pictures of this recipe, click here: https://www.simplyrecipes.com/recipes/roasted_broccoli/

  • PRODUCE RECIPE OF THE WEEK: CHOCOLATE RASPBERRY BARK

    PRODUCE RECIPE OF THE WEEK: CHOCOLATE RASPBERRY BARK

    On sale this week (8/26-9/1): Organic Raspberries $3.99 each!

    This quick and easy chocolate raspberry bark recipe is just what you need this school year! It’s the snack that every kid will want to trade their whole lunch for. The added benefit- you can enjoy it so many ways! Use as an edible decoration, eat it by itself, or add to your favorite dessert for a bonus treat.

    Bonus- Justin’s Almond Butter (16oz jar) is also on sale until the end of this month for $8.99 each!

    Ingredients

    3/4 Cup Cacao Butter

    1/4 Cup Maple Syrup

    1 lb. Dark Chocolate, chopped

    1/4 Cup Unsweetened Almond Milk

    2 Tablespoons Almond Butter (also found in our bulk section!)

    6 Ounces Raspberries

    Flaky Salt

    Method

    1. Line a baking pan with parchment paper.

    2. Combine cacao butter and maple syrup in small saucepan and warm over medium heat until completely melted.

    3. Add chocolate and stir until incorporated. Once combined, remove from heat.

    4. Add almond milk and nut butter into mixture and whisk until smooth and glossy.

    5. Pour chocolate mixture into prepared pan and spread into an even layer.

    6. Sprinkle with raspberries and flaky salt and freeze for about 1 hour or until set.

    7. Once set, take out of freezer and allow to come to room temperature.

    8. Break or cut chocolate bark into pieces and enjoy!

    Before you enjoy your quick and easy chocolate raspberry bark, 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 fun ideas and recipes like this one, click here: https://www.driscolls.com/recipes

  • PRODUCE RECIPE OF THE WEEK: Lemon Blueberry Loaf Cake

    PRODUCE RECIPE OF THE WEEK: Lemon Blueberry Loaf Cake

    On sale this week (8/5-8/11): Organic Lemons 5 for $5!

    Your perfect dessert is right here! Made with fresh blueberries and lemons, this light and tasty loaf cake will be the “talk of the dessert table.” We’ve made this recipe to be gluten free, dairy free, nut free, and soy free too!

    Bonus- Garden of Life’s Unflavored Collagen is on BOGO! Buy one, get one free while supplies last!

    Ingredients

    ½ Cup Granulated Sugar

    ½ Cup Dark or Light Brown Sugar

    1 Egg + 1 Egg White

    ½ Cup Melted Coconut Oil

    ¾ Cup Unsweetened Applesauce

    1 ½ Cup Gluten Free Flour or All-Purpose Flour (preferably Bob’s 1-to-1 GF flour)

    ½ Teaspoon Baking Powder

    ½ Teaspoon Baking Soda

    Pinch Salt

    ½ Cup Milk; any plant based or whole milk

    ½ Cup Fresh Blueberries

    Zest 1 Lemon

    3 Tablespoons Lemon Juice

    2 Teaspoons Vanilla

    2 Scoops Garden of Life Unflavored Collagen Peptides (BOGO for a limited time!)

    Method

    1. Beat together sugars and eggs. Add in oil and applesauce.

    2. In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.

    3. Add in milk, lemon zest, lemon juice, & vanilla to the egg/sugar mixture. Stir to combine.

    4. Add in dry ingredients & mix until fully incorporated.

    5. Fold in fresh blueberries.

    6. Grease and line a loaf pan (8”x4”) with parchment paper.

    7. Pour in batter and smooth out evenly.

    8. Bake @ 350 degrees F for 40-45 minutes until a toothpick inserted into the center of the cake comes out clean.

    9. Cool completely before slicing.

    10. Enjoy!

    Before you enjoy your perfect lemon blueberry loaf cake, 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: GRILLED APRICOTS WITH HONEY & RICOTTA

    PRODUCE RECIPE OF THE WEEK: GRILLED APRICOTS WITH HONEY & RICOTTA

    On sale this week (7/29-8/4): Organic Apricots $3.99 lb!

    This is a great light, sweet treat that’s simple to whip up! Use as an appetizer, dessert, or even breakfast!

    Ingredients

    6 Apricots

    1/2 Cup Ricotta (or more)

    Local Honey

    4-8 Basil Leaves

    Method

    1. Heat grill on high.

    2. Half and pit apricots.

    3. Once grill is hot, char and grill mark apricots, flip and grill another 30 seconds to warm through.

    4. Place three halves on plate and top with ricotta and drizzle with local honey.

    5. Garnish with basil leaves end enjoy!

    Additional Suggestions: along with honey, drizzle balsamic syrup on fruit; top with prosciutto; or serve with fresh baby greens (i.e. arugula).

    Before you enjoy your light and sweet grilled apricots with honey and ricotta, 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: MANGO AVOCADO SALSA

    PRODUCE RECIPE OF THE WEEK: MANGO AVOCADO SALSA

    On sale this week (7/22-7/28): Organic Tommy Atkins Mangoes 5 for $5!

    Salsa is the perfect snack, side, topping, or even small meal that you can have all year round! The best part is that you can mix and match different fruits and veggies to make your salsa catered to your cravings. With the hot weather we’ve been having lately, we were craving something light and refreshing- so check out our recipe below for our mango avocado salsa!

    Pair with our fresh North Atlantic salmon (available Thursdays-Sundays)!

    Ingredients

    1 Avocado, halved, pitted, peeled, and diced

    1 Ripe Tommy Atkins Mango, peeled, pitted, and diced

    4 Scallions, chopped

    1/4 Cup Cilantro, finely chopped

    1 Jalapeño, seeded and minced

    2 Tablespoons Fresh Lime Juice

    1 Tablespoon Extra-Virgin Olive Oil

    1/2 Teaspoon Coarse Salt

    Method

    1. In a large bowl, combine all ingredients.

    2. Serve with chips or top on fish and enjoy!

    Before you enjoy your refreshing mango avocado 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: STONE FRUIT SANGRIA

    PRODUCE RECIPE OF THE WEEK: STONE FRUIT SANGRIA

    On sale this week (7/15-7/21): Organic White Peaches & Nectarines $2.99 lb. & Red Cherries 5.49 lb.!

    Sangria is the drink you need to have all summer long! The taste of the incredible fresh, organic white peaches, white nectarines, plums, and red cherries mixed with the white wine and ginger ale are the perfect combination in each glass. Please note: this recipe does contain alcohol and is not sold at any Basil Bandwagon locations. Must be age 21 and over. Please drink responsibly.

    Ingredients

    1 White Peach, halved, pitted, and sliced into 1/2-inch wedges

    1 White Nectarine, halved, pitted, and sliced into 1/2-inch wedges

    1 Plum, halved, pitted, and sliced into 1/2-inch wedges

    16 Cherries, pitted

    4 Cups (32 ounces) Ginger Ale, chilled

    1 Bottle (750 ml) dry white wine

    Ice

    Method

    1. In a large pitcher, combine white peach, white nectarine, plum, cherries, and white wine together.

    2. Stir to combine and refrigerate 1 hour (or up to overnight).

    3. To serve, add ginger ale and ice.

    4. Enjoy!

    Before you enjoy your refreshing stone fruit sangria, 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