Category: Recipes

Celebrate National Kombucha Day with Health-Ade Kombucha Recipes!

ALL Health-Ade Kombucha on sale this month (1/1/2020-1/31/2020) 2 for $6!

Yields one small jar of dressing

INGREDIENTS

1/4 cup Health-Ade Blood Orange Carrot Ginger Kombucha

3/4 cup olive oil

1 teaspoon raw honey

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 clove garlic, finely minced

METHOD

1. Combine all ingredients in a small jar and whisk vigorously to combine.

2. Taste dressing and season with more salt and pepper, if desired.

3. Dressing will keep in an airtight jar in the refrigerator for up to five days.

Yields 4 servings

INGREDIENTS

1 bottle (1 pint) Health-Ade Cayenne Cleanse

Juice from 4 blood oranges, plus 1 sliced blood orange for garnish

1 cup carrots, peeled and chopped

Juice from 1/2 lemon plus zest for garnish

1 cup ice cubes

Cayenne pepper, for sprinkling

METHOD

1. Combine Cayenne Cleanse, orange juice, carrots, lemon juice, and ice into a high-powered blender. Blend on low, slowly increasing to high speed. Blend on high for 1 minute or until smooth consistency is reached.

2. Strain drink through a fine mesh sieve once or twice. Divide drink equally between 4 cocktail glasses. Pour over ice if desired.

3. Use a vegetable peeler to peel 4 long ribbons of lemon zest. Place 1 ribbon into each glass.

4. Slice remaining blood orange in wheels and place one face up in each glass.

5. Sprinkle a pinch of cayenne pepper into each glass. Enjoy cold. Refrigerate up to 2 days.

Yields 1 serving

INGREDIENTS

1/4 cup crystallized ginger, for rim

2 teaspoons sea salt, for rim

2 ounces grapefruit juice

1 ounce freshly squeezed lemon juice (from 1 large lemon)

4 ounces Health-Ade Ginger Lemon Kombucha

2 ounces club soda (optional)

Grapefruit wheel or wedge, for garnish

METHOD

1. Place candied ginger and sea salt in the bowl of a food processor. Give it a few good pulses, until ginger and salt are combined and powder-like.

2. Run a lemon wedge around the rim of a chilled highball glass. Dip glass in ginger-salt mixture to coat. Fill glass with a handful of ice cubes.

3. In a cocktail shaker, add grapefruit juice, lemon juice, Ginger Lemon Kombucha, and a handful of crushed ice. Very gently shake and strain into a prepared glass. Top with club soda if desired.

4. Garnish with a grapefruit wheel or wedge and serve.

Yields 2 servings

INGREDIENTS

1.5 cups diced mango (about 1 mango)

1 cup dried pineapple

1/2 cup cold water

1 cup Health-Ade Ginger Lemon Kombucha

2-3 ounces rum or vodka (optional)

METHOD

1. Add mango, pineapple, and water to a blender and blend until smooth.

2. Strain mixture through a mesh strainer, scraping with the back of a spatula to get all of the juice.

3. Mix fruit puree with kombucha and optional alcohol, and serve over ice.

4. Garnish with sliced pineapple and basil.

All recipes and information above are provided from INFRA and Health-Ade Kombucha.

Independent Natural Food Retailers Association (INFRA) is a purchasing cooperative owned and governed by independent natural and organic food retailers of all sizes working together to leverage our voice in the industry. They unite their members for the purpose of providing operational support, leveraging purchasing power, and engaging in shared marketing activities.

Working together is how we compete and differentiate ourselves in the marketplace, and gives us a higher chance of success. The level of integrity and commitment of the retailers who are INFRA members helps us shape a future together where we will be able to continue to bring high quality organic food to our individual communities, because we have a shared vision and commitment.

January 14, 2020
Homemade Salted Caramel Hot Chocolate featuring Lake Champlain Chocolate

Want to celebrate the new year with a sweet treat? This delicious homemade salted caramel hot chocolate featuring Lake Champlain filled chocolate is how we want to celebrate the end of a year and a decade! Simple and sweet- what else could we ask for?!

Ingredients

1 bar Lake Champlain caramel filled chocolate bar, chopped

1 cup almond milk, or more to taste

Marshmallows, optional

Method

1. In a saucepan, continuously stir almond milk over medium-low heat.

2. Add chocolate and continue to stir until chocolate is melted and well blended, about 5 minutes. Make sure you don’t boil your milk! Remove from heat and add more milk if desired.

3. Serve in a mug and add marshmallows if desired. Enjoy!

Before you enjoy your homemade salted caramel hot chocolate, 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 amazing recipes featuring Lake Champlain chocolates, visit: https://www.lakechamplainchocolates.com/recipes?p=3&product_list_limit=all

December 30, 2019
Winter Holiday Heroes with Christine Waltermyer

WINTER HOLIDAY HEROES

with Christine Waltermyer

Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”

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Immunity Soup

Keto Refrigerator Fudge

Pomegranate Sweet Potato Bruschetta

Loaded Sweet Potatoes

Immunity Soup

Serves 2-3

Ingredients

2 tablespoons olive oil

1 onion, diced (1 1/2 cups)

Sea salt

1 teaspoon fresh ginger root, peeled and minced

2-3 cloves garlic, minced

3/4 cup fresh maitake mushrooms, chopped

2 stalks celery, chopped

2 small carrots, chopped

1-inch piece kombu, soaked in cold water to cover for 10 minutes

4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)

2 bay leaves

4 cups vegetable broth* (recipe below: astragalus, kombu, veg scraps)

A pinch ground turmeric

2 cups chopped kale

1 13-oz. jar Jovial brand chickpeas, drained

2-3 tablespoons light colored miso (such as South River Chickpea miso)

Lotus Foods brown rice ramen noodles (2 cakes), cooked

Method

*If making vegetable broth from scratch, use the recipe below.

1. Heat a soup pot over medium heat. Add the olive oil. Add the onion and a pinch of sea salt. Cook and stir for 5 minutes.

2. Add the ginger and garlic. Cook and stir for another minute or two. Add the maitake mushrooms. Cook a few more minutes. Add the celery and carrot, and cook and stir for a few minutes.

3. Add the kombu (whole or chopped), thyme, bay leaves, and the vegetable broth. Bring to a boil then lower heat to simmer on low, covered, for about 20 minutes. Add the turmeric, chopped kale, and chickpeas. Cook a few more minutes.

4. Remove the bay leaves, thyme sprigs and kombu (if a whole piece). Place the miso in a small bowl and add a few tablespoons of water. Stir until diluted. Add this to the soup and stir. Add the cooked ramen noodles just before serving. Enjoy!

*Immune-Boosting Vegetable Broth Recipe*

1. In a large soup pot, place 4 cups leftover vegetable scraps (ends of carrots, ends of celery, cabbage hearts, kale stems, parsley stems, etc.) OR 2 whole carrots, 2 celery stalks, 1 handful parsley and 1 onion.

2. Add 1-2 teaspoons dried astragalus root, 2 bay leaves and a 2-inch piece of kombu sea vegetable.

3. Add 4 cups of water.

4. Bring to a boil, then lower heat to cook on low for 1 hour. Strain and use.

Keto Refrigerator Fudge

Serves 8

Ingredients

1/2 cup carob powder OR cocoa powder OR cacao powder

1/2 teaspoon Sweetleaf Sweet Drops liquid stevia – Vanilla Creme Flavor

1/2 cup virgin coconut oil, softened

1/2 cup sprouted almond butter

1/8 teaspoon sea salt

Topping:

2 tablespoons coconut oil, softened

2 tablespoons almond butter

Flaked sea salt (optional)

Method

1. Using a whisk, fork or electric hand mixer, combine the carob powder, liquid stevia, 1/2 cup coconut oil, 1/2 cup almond butter, and 1/8 teaspoon sea salt. Mix until smooth.

2. Spread the mixture evenly into a parchment paper-lined 8×4-inch loaf pan. In a small bowl, mix together the 2 tablespoons coconut oil with 2 tablespoons almond butter. You can add a drop or two of stevia sweetener if you life. Mix well, then drizzle onto the top of your fudge. Use a toothpick to swirl it around and make a marbled surface.

3. Chill for 1 to 2 hours. Top with some flaked sea salt. Slice, serve and enjoy!

Pomegranate Sweet Potato Bruschetta

Serves 8

Ingredients

1 16oz bag Caulipower Frozen Sweet PotaTOASTS (frozen Sweet Potato slices)

Sunflower seed “cheese” spread:

1/2 cup sunflower seeds

1/4 cup water

1/4 cup chopped scallions

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 – 1/2 teaspoon sea salt

1 tablespoon lemon juice

1 tablespoon miso

Garnish:

D’Vash sweet potato nectar

The seeds of 1 pomegranate

1/2 cup chopped walnuts

Fresh sprigs of thyme or rosemary

Method

1. Preheat oven to 350 degrees F. Spread the sweet potaTOASTS in an even layer on a parchment paper-lined baking sheet. Bake for 15 minutes. For more well done slices, brush with a little olive oil and bake 5 minutes longer.

2. Meanwhile, make the sunflower seed “cheese” spread. Place the sunflower seeds, water, scallions, garlic powder, onion powder, sea salt, lemon juice and miso in a food processor. Process until a spreadable consistency, stopping to scrape down the sides a few times. The consistency does not need to be perfectly smooth.

3. Remove the baked sweet potaTOASTS from the oven and let them cool to room temperature. Spread each one with a rounded tablespoon of the sunflower seed “cheese” spread. Top with some walnuts, pomegranate seeds, thyme sprigs and a drizzle of sweet potato nectar. Enjoy!

Loaded Sweet Potatoes

Serves 4

Ingredients

2 sweet potatoes or yams

Olive oil

One onion, diced

8 ounces mushrooms, sliced

2 cloves garlic, minced

Sea salt and pepper

White wine

1/2 teaspoon dried thyme

4 cups chopped kale

2 teaspoons maple syrup

1 teaspoon prepared mustard

1 teaspoon Worcestershire sauce

Squeeze of lemon juice or balsamic vinegar

Sauce:

1/4 cup sesame tahini

2 tablespoons apple cider vinegar

1 tablespoon maple syrup

A few pinches sea salt

3-5 tablespoons water

Garnish:

Fresh chives, chopped

Method

1. Preheat oven to 400 degrees F. Poke the sweet potatoes with a fork a few times. Place whole sweet potatoes or yams in a covered casserole or you can wrap the sweet potatoes individually with foil and place them on a baking sheet instead of a covered casserole. Place them in the oven and bake for 60 minutes, or until easily pierced with a fork. When finished remove from oven, keep covered and set aside.

2. Meanwhile, prepare sautéed vegetable topping. In a skillet, warm 1 tablespoon of the olive oil over medium heat. Add the diced onion and a pinch of salt, cook and stir for five minutes.

3. Add the mushrooms, garlic and thyme. If the onions are sticking to the pan, add a small splash of white wine. Cover and cook for five more minutes or until the mushrooms have softened. Add the kale and another splash of white wine. Cover and cook for five more minutes. Add remaining seasonings: maple syrup, mustard, lemon juice or balsamic vinegar, Worcestershire sauce and cook and stir for a few more minutes. Cook until the liquid has mostly evaporated.

4. To make the sauce, combine all ingredients in a small bowl and whisk well together. The consistency should be something like ketchup.

5. Slice the cooked sweet potatoes or yams in half lengthwise and evenly distribute the sautéed vegetables on top of each one. Drizzle with a couple tablespoons of the sauce and serve topped with chives. Enjoy!

Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals that are affordable, full of nutrients, and simple to make at home!

December 23, 2019
Fall Favorites with Christine Waltermyer

FALL FAVORITES

with Christine Waltermyer

Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”

MENU

Creamy Squash Apple Soup

Healthy Organic Pumpkin Pie with Einkorn Crust

Butternut Squash Ravioli

Paleo Pumpkin Pie

Creamy Squash Apple Soup

Serves 4

Ingredients

2 cups vegetable broth

1 onion, diced

1/2 teaspoon sea salt, or to taste

1 large butternut squash, peeled and cut into 1/2 inch chunks

13.5 oz can full fat coconut milk

2 apples, cored, peeled and chopped

1/4 teaspoon nutmeg

A few grinds of cracked black pepper

Apple cider

Toasted pumpkin seeds, to garnish

Method

1. Heat a soup pot over medium heat. Add a splash of vegetable broth.

2. Add the onion and add a pinch of sea salt. Cook and stir for 5 minutes.

3. Add the squash and apple and stir. Pour in the coconut milk.

4. Pour in the remaining vegetable broth, the black pepper, remaining sea salt, and nutmeg. Add enough apple cider to almost cover the squash and apples.

5. Increase the heat to high and bring to a boil. Reduce the heat to low, cover and cook for 20 minutes, or until the squash is fork-tender. Stir occasionally while cooking.

6. Shut off the heat. Using an immersion blender, carefully puree the soup.

7. Serve hot, garnished with toasted pumpkin seeds. Enjoy!

Healthy Organic Pumpkin Pie with Einkorn Crust

Serves 8

Ingredients

FILLING:

2 teaspoons pumpkin pie spice

2 tablespoons Einkorn flour or unbleached white flour

1/2 cup organic sugar

1/2 cup organic brown sugar

15 oz organic pumpkin puree

1 1/4 cup almond milk

1 whole egg, at room temperature

3 egg yolks, at room temperature

PIE CRUST:

1 1/2 cups Einkorn flour

8 tablespoons cold butter

1/2 teaspoon sea salt

1 tablespoon sugar

4 tablespoons ice cold water

Method

1. To make the filling, in a large bowl, whisk together the sugar and the pumpkin puree. Add the eggs and egg yolks, beating them into the pumpkin mixture. Then add almond milk, pumpkin pie spice and add the 2 tablespoons of flour. Mix well until smooth, blending in a blender or with an immersion blender if needed, to remove the little flour lumps.

2. Prepare the pie crust by putting the 1 1/2 cups flour in the food processor. Add the butter and sugar and blend it all together. Gradually add the ice water one teaspoon at a time as you blend. Once it forms a ball, prepare a cutting board by dusting it with flour. Transfer the dough to the board and form it into a flattened disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. (Chilled dough will give you a nice flaky pie crust.)

3. After 30 minutes of refrigeration, you can roll out your pie dough. You can either roll out the dough on a floured surface or between two sheets of parchment paper. If using the floured board method-first dust your board with flour and then unwrap the chilled dough and place it on the board. Using a rolling pin, roll out the dough large enough to cover your pie plate. Grease/oil a 9-inch pie plate. Place the rolled out circle of dough into the pie plate and add some crimping on the edges of the pie.

4. Pre-bake your pie crust for 10 minutes at 350 degrees F. After pre-baking, add the filling. Use a crust protector and bake for 60 minutes. Cool completely, then refrigerate for at least an hour (up to a couple of days) before serving. Enjoy!

Butternut Squash Ravioli

Serves 4

Ingredients

2 packs Rising Moon Butternut Squash Ravioli

Olive oil

1 pack of your favorite sausage (lots of great plant-based options out there!)

1 onion, diced

2 small bunches baby broccoli (or broccolini or broccoli rabe), steamed until tender

1/4 cup your favorite pesto

1 teaspoon minced garlic

Mirin rice wine or white wine

1 tablespoon currants

1/2 teaspoon sea salt

Black pepper to taste

1/4 cup toasted pine nuts

Method

1. Precook the ravioli according to package directions. Rinse and drain, then toss with a little olive oil and set aside. Slice the sausage on a diagonal and pan fry over medium heat in a little olive oil until lightly browned and crispy on the edges.

2. Add 1 Tablespoon olive oil to a pan over medium heat. Add the onion and pinch of sea salt. Cook for a few minutes then add the garlic. Add the baby broccoli. Add remaining sea salt and pepper. Add the sausage and cook for a few minutes. Add the ravioli and currants and cook a few more minutes. Add the pesto and stir gently to combine.

3. Serve topped with lightly toasted pine nuts. Enjoy!

Paleo Vegan Pumpkin Pie with a Keto Option

Makes one 8 or 9-inch pie

Ingredients

CRUST:

1 cup almond flour

2 tablespoons coconut flour

2/3 cup tapioca flour/starch (or arrowroot flour)

1 tablespoon coconut sugar or maple sugar

1/2 teaspoon baking powder

1/2 cup palm oil shortening

1/4 cup ice water

FILLING:

15 oz can pumpkin puree

2/3 cup full fat coconut milk (I love Native Forest Simple/No Guar)

1/2 cup maple syrup (KETO option: Instead of maple syrup, substitute 1/2 cup coconut milk + 1/2 teaspoon pure monk fruit sweetener or 1/2 teaspoon stevia leaf powder)

4 teaspoons olive oil (or a neutral oil such as avocado oil)

1 teaspoon vanilla extract

1-2 teaspoons pumpkin pie spice

1/2 teaspoon sea salt

1 1/2 teaspoons agar powder

3 tablespoons cornstarch

OPTIONAL WHIPPED TOPPING:

1 can Let’s Do Organic Heavy Coconut Cream, chilled overnight

1 tablespoon powdered sugar (KETO option: Substitute a pinch pure monk fruit powder or stevia leaf powder for the powdered sugar

TO SERVE:

ground nutmeg

Method

1. To make the pie crust, in a large bowl, whisk together the dry ingredients: almond flour, coconut flour, tapioca flour/starch, maple sugar, and baking powder. Cut in the shortening until incorporated. Gradually add the ice water, mix well without overmixing, then form into a flat disk. Wrap in parchment paper and chill in the refrigerator for 20 minutes.

2. To make the filling, in a large bowl or saucepan, combine all filling ingredients. Pre-cook the filling on the stovetop: warm over medium heat for 5-10 minutes, whisking often, until thick, smooth and creamy. (*SEE KETO OPTION ABOVE)

3. Preheat oven to 375 degrees F. Once the pie dough has chilled for 20 minutes, wipe your work surface with a damp sponge. Place a sheet of parchment paper on top. Unwrap your chilled pie dough and flip it onto the other piece of parchment paper. Roll it out to a thin circle of dough. Flip the dough onto an oiled pie plate. Chill again if necessary to easily remove the sheet of parchment from the pie dough, being careful as you work with it.

4. Moisten your fingers and crimp the edge of your pie crust. Bake the crust by itself for 10 minutes. Add the filling. Add a silicone pie crust protector and bake at 350 degrees f. for an additional 10-20 minutes. Cool separately and chill before serving with optional whipped topping below and a sprinkle of ground nutmeg.

5. To make the optional coconut whipped topping, scoop out the solidified solid fat from the top of the chilled coconut cream. Reserve the liquid part and place the coconut fat in a food processor. Add the powdered sugar. Blend until creamy and smooth, adding a small amount of the liquid from the can if needed to achieve the right consistency.

6. Enjoy!

Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals that are affordable, full of nutrients, and simple to make at home!

November 26, 2019
Dark Chocolate Caramel Shortbread Cookies
Dairy-Free, Gluten-Free, Soy-Free, & Vegan – *Contains Coconut*

Cocomels are the perfect sweet treat that you can eat straight out of the bag or add into any dessert- just in time for the holiday season! They are the perfect vegan, gluten-free, dairy-free, and soy-free candy.

BONUS SALES IN RECIPE: Coomb’s Maple Syrup $7.99; Wholesome Powdered Sugar $3.29; & Enjoy Life Chocolate Chips $4.29!
Ingredients

Shortbread Cookie:

1 Cup Butter
1/2 Cup Powdered Sugar
1/4 Cup Maple Syrup
1 Teaspoon Vanilla
2 1/4 Cup Flour
Salt

Caramel Layer:

2 3.5oz Bags of Cocomels, unwrapped (mix up the flavors!)
1 Tablespoon Milk

Chocolate Layer:

1 Cup Chocolate Chips
1 Teaspoon Coconut Oil
Method

A. To make the Shortbread Cookies:

Preheat oven to 350 degrees F.
In large bowl, mix butter until creamy. Then add maple syrup, vanilla, and powdered sugar and mix until smooth.
Add flour and salt and mix until a dough forms.
Transfer dough onto parchment paper and roll into 1/4″-1/2″ thick slab. Cut into circles (or your favorite cookie cutter shapes).
Spread cookies on parchment paper on sheet tray so that they are equally spaced. Use a fork to poke 3 sets of holes into the cookies to avoid bubbling.
Bake for 14 minutes. Cookies should be pretty firm and the edges should be slightly golden brown.
Move cookies to cooling rack.

B. To make the Caramel Layer:

Place unwrapped Cocomels in a microwave safe bowl with 1/2 tablespoon of milk.
Microwave in 20 second intervals, stirring after each time, until they are completely melted.
Allow caramel to sit for a little bit to thicken. Don’t wait too long or the caramel will be too hard to spread!
Using a spoon, spread the caramel mixture evenly over each cookie. Place in refrigerator for 5-10 minutes or until caramel is solid.

C. To make the Chocolate Layer:

While the caramel layer is setting up, melt chocolate chips and coconut oil in a microwave safe bowl for 30 second intervals, stirring after each time.
Remove the cookies from fridge and spoon chocolate evenly over the top of the cookies.
Return cookies to fridge for 10-15 minutes or until the chocolate layer is firm.

D. Once cookies are complete, ENJOY!
Before you enjoy your incredible Dark Chocolate Caramel Shortbread Cookies, 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 Cocomels, visit this link: https://jjssweets.com/

Adapted from: https://justwhatweeat.com/coconut-caramel-twix-cookies/
November 19, 2019
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/

September 23, 2019
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

September 17, 2019
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

September 10, 2019
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/

September 3, 2019
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

August 27, 2019