Category: Produce Specials

  • 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

  • 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

  • PRODUCE RECIPE OF THE WEEK: PARMESAN ROASTED ASPARAGUS

    PRODUCE RECIPE OF THE WEEK: PARMESAN ROASTED ASPARAGUS

    On sale this week (3/18-3/24): Organic Asparagus $3.99 lb!

    Happy first day of spring!! To kick off the spring season, we have a FRESH recipe for you this week. Not only will it help you get into the spring season, but this recipe is packed with nutrients from organic asparagus. BONUS– we have imported Italian organic parmesan cheese in our meat and cheese case! Not only is it organic, but it is freshly grated by our own Chef Chris!

    Ingredients

    2 1/2 Pounds Fresh Asparagus

    2 Tablespoons Olive Oil

    1/2 Teaspoon Salt, or to taste

    1/4 Teaspoon Black Pepper, or to taste

    1/2 Cup Freshly Grated Parmesan (found in our meat and cheese case)

    2 Lemons, cut in slices for serving

    Method

    1. Preheat oven to 400 degrees F.

    2. Lay asparagus in single layer on sheet pan and drizzle with olive oil.

    3. Sprinkle salt and pepper (you can adjust amounts to your taste) over all asparagus.

    4. Roast for 15-20 minutes until tender.

    5. Take out of oven and add parmesan over top.

    6. Return to oven for another minute.

    7. Take out of oven, serve with lemon slices and enjoy!

    Before you enjoy your first day of spring parmesan roasted asparagus, 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: BRAISED GREEN CABBAGE

    PRODUCE RECIPE OF THE WEEK: BRAISED GREEN CABBAGE

    On sale this week (3/11-3/17): Organic Green Cabbage $0.99 lb!

    St. Patrick’s Day is literally right around the corner and we couldn’t be more excited! Not only do we have organic green cabbage on sale for $0.99 lb, but we also have antibiotic-free corned beef from Garrett Valley Farm! This recipe is perfect for your traditional St. Patrick’s Day meal with your family. BONUS– EPIC Bone Broth is also on sale for $5.29 each! DOUBLE BONUS– We are selling homemade Traditional and Gluten Free/Vegan Irish Soda Bread this Friday Evening (3/15), All Day Saturday (3/16) & Sunday (3/17)!

    Ingredients

    2 Tablespoons Melted Ghee (for coating baking dish) (we used Organic Valley Ghee)

    1 Head Green Cabbage

    1 Red or Yellow Onion, peeled and thickly sliced

    2 Large Carrots, peeled and cut in 1/4-inch coins

    1/4 Cup Bone Broth or Water (we used EPIC Bone Broth)

    1/4 Cup Melted Ghee (we used Organic Valley Ghee)

    Salt and Pepper

    Aged Balsamic Vinegar, to taste (we used O Aged Balsamic Vinegar)

    Method

    1. Preheat oven to 325 degrees F. Make sure rack is set in the middle.

    2. Coat baking dish with melted ghee.

    3. Cut the tough stem end of the cabbage and split into 6-8 wedges. You want to make sure to keep the core attached so the wedges stay intact after cooking (the core will become super tender during cooking as well).

    4. Lay the cabbage wedges in a single layer on the greased baking dish. Toss onions and carrots onto wedges and drizzle with bone broth and the melted ghee.

    5. Season well with salt and pepper. Cover tightly with foil and place in oven.

    6. Leave cabbage to cook (undisturbed) for 1 hour. After that hour, crack open the foil cover and flip over each wedge carefully. Reseal dish tightly and braise for another hour or until fork-tender.

    7. Remove cabbage to cool and store in fridge until you’re ready to enjoy (up to 4 days). When you’re ready to serve, bake cabbage in oven until browned (about 15 minutes) at 425 degrees F.

    8. Drizzle with aged balsamic vinegar, serve immediately, and enjoy!

    Before you enjoy your St. Patrick’s Day braised green cabbage, 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: Blood Orange Avocado Salsa

    Produce Recipe of the Week: Blood Orange Avocado Salsa

    On sale this week (3/4-3/10): Organic Blood Oranges 4 for $5 & Organic Avocados 4 for $5!

    When people first see this recipe, they think “wow, that’s definitely… different.” But let me tell you, this is one of the best homemade salsas that I have ever had. It’s refreshing yet it still gives a nice kick. Not only does it taste good to dip with tortilla chips, but it even tastes great in salmon tacos (and thankfully for you, we have fresh salmon in store). It’s a perfect reminder of what summer tastes like!

    Ingredients

    2 Blood Oranges

    2 Scallions (chopped)

    1 Jalapeno (minced; seeded too depending on your desired level of spice)

    2 Avocados (chopped)

    1/4 Cup Chopped Cilantro

    2 Tablespoons Fresh Lime Juice

    Salt (to taste)

    Method

    1. Using a sharp knife, slice the peel off of the blood oranges removing as much white pith as possible.

    2. Slice the peeled blood oranges into smaller pieces.

    3. In a medium bowl, mix together the avocado, scallions, jalapeno, cilantro, lime juice, and salt to taste,

    4. Add blood orange pieces to mixture and gently stir to combine.

    5. Serve immediately and enjoy!

    Before you enjoy your fresh blood orange 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: Maple Bacon Tempeh Brussels Sprouts

    Produce Recipe of the Week: Maple Bacon Tempeh Brussels Sprouts

    On sale this week (2/25-3/3): Organic Brussels Sprouts $2.49 lb!

    Brussels sprouts are one of those vegetables that give parents a hard time when feeding to their kids. Filled with lots of nutrients and antioxidants, brussels sprouts are essential for every diet. Check out this recipe that will make your kids ask for more!

    Ingredients

    2 lbs. Brussels Sprouts, trimmed and halved

    5 Tablespoons Avocado Oil

    1 Teaspoon Sea Salt

    2 Tablespoons Organic Maple Syrup

    2 Tablespoons Balsamic Vinegar

    1/2 Cup Dried Cranberries (Found in our Bulk Section)

    1 Package Lightlife Fakin’ Bacon Tempeh, Cut into 1/2″ Pieces

    Method

    1. Preheat oven to 400 degrees F.

    2. Toss brussels sprouts, 2 tablespoons of avocado oil and sea salt in large bowl. Spread onto large baking sheet.

    3. Bake until tender and caramelized (about 20-30 minutes).

    4. In large skillet, warm remaining 3 tablespoons avocado oil over high heat. Arrange tempeh in single layer and cook until browned and crisp (about 5-6 minutes). Make sure to stir tempeh occasionally.

    5. Add roasted brussels sprouts to skillet, pour in maple syrup and balsamic vinegar. Stir to coat brussels sprouts evenly and cook for an additional 3 minutes.

    6. Stir in cranberries, transfer to a serving bowl, and top with fresh ground black pepper to taste.

    7. Enjoy!

    Before you enjoy your delicious maple bacon tempeh brussels sprouts, 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: Salted Chocolate Strawberry Brownies

    Produce Recipe of the Week: Salted Chocolate Strawberry Brownies

    On sale this week (2/18-2/24): Organic Strawberries $5.99 each!

    Need a sweet treat to make your day even better? We got you. Check out this recipe for VEGAN & GLUTEN FREE Salted Chocolate Strawberry Brownies. BONUS– Alter Eco Deep Dark Sea Salt Organic Chocolate is on sale for the entire month of February as 2 for $5!

    Ingredients

    Brownies

    • 1 1/2 Cups Gluten Free Flour
    • 3 Tablespoons Fair Trade Cocoa Powder
    • 3/4 Cup Coconut Sugar
    • 1/2 Teaspoon Baking Powder
    • 2 Bars Alter Eco Deep Dark Sea Salt Organic Chocolate (chopped)
    • 1/2 Cup Coconut Oil
    • 2 Flax Eggs (2 tablespoons flaxseed + 6 tablespoons water)
    • 1/4 Cup Water
    • 1 Teaspoon Vanilla Extract

    Topping

    • 1 Bar Alter Eco Deep Dark Sea Salt Organic Chocolate (chopped)
    • 1 1/2 Tablespoons Coconut Oil
    • 1 Cup Fresh Strawberries (sliced)

    Method

    1. Preheat oven to 325 degrees F.

    2. In large bowl, combine flour, cocoa powder, sugar, and baking powder.

    3. In medium bowl, melt 2 chocolate bars in 10 second intervals in microwave (or in double boiler) and stir in coconut oil.

    4. Pour chocolate mixture into dry mixture, add flax eggs and vanilla extract. Stir until just combined. If mixture is too thick, add 1/4 cup water.

    5. Spread mixture into greased 8×8″ pan.

    6. Bake at 325F for 20 minutes or until knife inserted into center of pan comes out clean. Cool completely.

    7. Melt 1 bar of chocolate with coconut oil. Spread chocolate on brownies and top them with sliced strawberries. Place in fridge to fully harden.

    8. Slice, serve & enjoy!

    Before you enjoy your amazing salted chocolate strawberry brownies, 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

  • 7 Reasons Why You Need to Eat Cherries This Season

    7 Reasons Why You Need to Eat Cherries This Season

     

    1. Cherries are a smart sweet. They score low on the glycemic index for a fruit, keeping us fuller longer and helping curb our appetites.

     

    1. Cherries will help you snooze. They are a natural source of melatonin, a compound found in our bodies that helps us regulate healthy sleep cycles.

     

    1. Our ancestors have been chomping on cherries for years (and years).  Archaeologists discovered fossilized cherry pits in prehistoric caves. The earliest mention of them was in the year 300 BC!

     

    1. Cherries come in many varieties. There are over 1000 varieties, including our personal favorite at Basil Bandwagon: Rainier Cherries!

     

    1. Cherries combat inflammation. All varieties: dark, sweet, Rainier, etc. all lower uric acid, which is a key contributor to the inflammation that can make us feel stiff, achy, puffy and sore.

     

    1. Cherries are rich in anthocynanins. Say what, now? Anthocynanins are a class of flavonoids found in many fruits that give them their vibrant colors. The health benefits of them can be far-reaching: boosting cognitive performance, supporting liver health, optimizing vision, and more!

     

    1. Cherries are fun! In fact, cherry pit spitting contests are no joke! The world record for spitting was made during the International Cherry Pit-Spitting Championship in Eau Claire, Michigan, in 2004: 93 feet, 6.5 inches!!!

     

    Sources:

    http://mentalfloss.com/article/82858/13-sweet-facts-about-cherries

    http://www.lifeextension.com/magazine/2007/12/sf_cherries/page-01  

    http://www.naturallivingideas.com/7-reasons-to-eat-more-anthocyanins-and-top-foods/

    http://www.guinnessworldrecords.com/world-records/cherry-stone-spitting-greatest-distance

    https://en.wikipedia.org/wiki/Cherry_pit_spitting

     

     

     

     

     

  • Zucchini, Corn & Black Bean Tacos

    Zucchini, Corn & Black Bean Tacos

    Zucchini is a superhero when it comes to healthy eating. You can do SO much with it. This week’s video shows our favorite ways to prep it for maximum flavor.

    https://vimeo.com/206063032

    Once you have your zucchini cleaned and chopped- you have a world of possibilities. Here’s one of our favorite meatless recipes that easy to throw together and packs a LOT of flavor!

    Zucchini, Corn & Black Bean Tacos

     

    Ingredients:

     

    • 3 Tablespoons Oil
    • 2 Cups Frozen Corn
    • 1 Yellow Onion
    • 3 Cloves Garlic
    • 2 Red Peppers
    • 1 Jalapeno
    • 3 Medium Zucchini
    • 1 can Black Bean, rinsed
    • 1 Tablespoon Cilantro
    • Juice 1 Lime
    • 3/4 Cup of Full Fat Greek Yogurt
    • 8 Tortilla

     

    1. Heat 1/2 of the oil in a pan.
    2. Cook/caramelize Onion for 5 minutes.
    3. Add Garlic, cook for 1 min
    4. Add Red Peppers, cook for 5 minutes
    5. Add Zucchini and Corn and cook for 5 minutes
    6. Add Black Beans and Cilantro and cook for 3 minutes.
    7. Mix Lime Juice with Yogurt
    8. Toast tortillas if desired
    9. Spoon Zucchini, Corn and Black Bean mixture onto tortillas. Top with Lime/Yogurt mixture and add salsa of your choice.