Tag: dinner

  • PRODUCE RECIPE OF THE WEEK: LOCAL LETTUCE & ROASTED ASPARAGUS SALAD

    PRODUCE RECIPE OF THE WEEK: LOCAL LETTUCE & ROASTED ASPARAGUS SALAD

    On sale this week (6/10-6/16): Organic Asparagus $4.99 lb!

    In this week’s recipe, we use New York Grown Asparagus from our weekly produce specials and Oak Leaf Lettuce from our friends Dean and Emily at Cabbage Throw Farm in Asbury, NJ.

    Ingredients

    1 Pound Asparagus, clean and trimmed

    1/3 Cup Plus 1 Tablespoon Olive Oil

    1/2 Teaspoon Lemon Zest

    Salt and Pepper, to taste

    1 1/2 Tablespoon Lemon Juice

    1 Tablespoon Dijon Mustard

    1 Head Cabbage Throw Farm Oak Leaf Lettuce, picked and cleaned

    2 Ounces Parmesan Cheese, shaved

    Method

    1. Preheat oven to 450 degrees F. On a rimmed baking sheet, toss asparagus with 1 tablespoon of olive oil, the lemon zest, and season with salt and pepper. Roast asparagus for about 8 minutes, until just tender and the tips begin to turn brown.

    2. In a small bowl, whisk lemon juice with dijon mustard and the remaining 1/3 cup olive oil. Season with salt and pepper.

    3. In a large bowl, toss the lettuce with all but 2 tablespoons of homemade dressing. Arrange the salad on plates and top with the roasted asparagus and cheese.

    4. Drizzle remaining dressing over asparagus, serve, and enjoy!

    Before you enjoy your delicious local lettuce and roasted asparagus salad, 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

  • Stuffed Delicata Squash

    Stuffed Delicata Squash

    We love Delicata Squash because it’s SO easy to prepare. No peeling- just slice in half and scoop out the seeds. It cooks fast and tastes similar to sweet corn- so even people who aren’t squash fans will enjoy it!

    We choose to stuff it with savory mushrooms, Italian chicken sausage and top it with parmesan cheese.

    Stuffed Delicata Squash

    • 4 large delicata squash, ends cut off, sliced vertically and deseeded
    • 1 package of Bilinski’s Organic Mild Italian Chicken Sausage
    • ½ small onion, diced
    • 3/4 cup of  chopped Crimini Mushrooms
    • 2 garlic cloves, minced
    • 4 stalks of celery, minced
    • 6 tbsp. of Organic Valley shredded Parmesan Cheese
    • 1 teaspoon salt
    • your favorite fresh herbs to taste

     

    Preheat oven to 400°F. Brush the cut sides of the squash with oil and sprinkle with salt. Place face down on a large baking sheet. Bake until tender and browned on the edges, about 20 to 25 minutes.

    Meanwhile, in a large saute pan cook sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned.

    We used a food processor to chop the sausage and mushrooms to get a uniform texture.

    Add the onion and celery; cook until celery is soft, about 8 to 10 minutes. Add the mushrooms to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms are soft and cooked through.

    Divide (1/2 cup) between the squash, top with parmesan cheese and bake 10 minutes.