In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.Set aside.
Remove the stems from the kale and tear the leaves into bite-sized pieces. Place the kale in a large bowl and toss with half of the dressing. Massage the kale with your hands for about 1 minute or until it becomes tender.
Fold in the arugula and spinach blend.
Divide the greens among serving plates or bowls. Top with sliced apple, candied pecans, and cheddar cheese crisps.
Serve immediately with the remaining dressing on the side.
This superfood kale salad is like getting to eat a whole bowl of guacamole without sharing—and without feeling guilty
Think of this recipe as the perfect canvas. You can enjoy the subtle nuttiness of sunflower seeds and hemp hearts. Add it to wraps or sandwiches that could use a boost. Top with your favorite protein for a more substantial meal. Grilled tofu will keep things plant-based. You can also add some grilled shrimp, cotija cheese, diced ripe mango, and a bit of your favorite salsa for a shrimp taco salad. The canvas can take anything you throw at it, so don’t sleep on this superfood kale salad!
Superfood Kale Salad
This superfood kale salad is full on savory goodness with nutritional yeast, seeds, and of course avocado. By massaging kale, you can overcome the sometimes-fibrous nature of this nutritional powerhouse.
Remove stems from kale and chop leaves into bite size pieces. Set aside.
In a large mixing bowl place avocado, garlic, olive oil, nutritional yeast, lemon juice, and salt. Fork through the mixture to mash avocado and to blend ingredients.
Add kale and mix thoroughly with both hands, massaging until kale is fully coated. Adjust seasoning to taste.
To serve, garnish with sunflower seeds and hemp hearts.
Piling into the car and hitting the open road presents both challenges and delights. When planning your on-the-road menu, choose dishes that pack well or that get better as leftovers. Dig out your cooler and read on—it’s time to hit the road!
Kale and Napa Cabbage Salad with Sumac Pickled Onions
Kale and Napa cabbage stand up for hours to the sweet and puckery dressing, and hearty farro will keep you going while on the road.
In small bowl, combine onion, vinegar, red pepper flakes, maple syrup, sumac, salt, and pepper, and set aside.
In large bowl, add 1 Tbsp olive oil and kale, and massage kale for a few minutes with your hands. Let stand for 20 minutes.
To assemble salad, toss kale, pickled onion dressing, and remaining olive oil with cabbage, mint, dates, and farro. Keep cool or refrigerate for up to 4 hours before enjoying.
Freeze-Ahead Breakfast Wraps
Make these wraps anytime and stick them in the freezer for your next excursion.
For wraps, in large skillet on medium-high, heat 1 Tbsp olive oil, add sweet potatoes, and cook for about 5 to 7 minutes, stirring occasionally. Once sweet potatoes are tender, pour into bowl and add sweet smoked paprika; stir through.
In the same skillet, add 1 Tbsp olive oil, shallots, and red bell pepper and cook on medium-low heat for 2 to 3 minutes, until soft and shallots are translucent. Scrape into bowl with sweet potatoes and add goat cheese and spinach leaves; stir to combine.
Wipe out skillet, add remaining 1 tsp olive oil, and heat on medium. Pour in beaten eggs and stir while cooking until you have a loose custard, approximately 3 minutes. Add vegetables from bowl into skillet and stir through to combine, being careful not to overcook eggs. Remove from heat.
Lay out tortillas, divide egg-vegetable mixture evenly among them, and wrap or roll. Allow to cool completely and pack for freezing.
To make ketchup, rub red bell pepper and tomatoes with olive oil, add to baking dish, then place under oven broiler. Turn pepper, broiling for 5 minutes on each side, until the whole pepper is blackened. Toss tomatoes occasionally and remove them in advance of the pepper if they’re getting too dark. They should be slightly charred. When pepper is black on all sides, remove from oven and place in paper bag to cool. Tomatoes can cool in baking dish.
Meanwhile, in food processor, pulse dates to chop. Once bell pepper is cool, remove and discard skin. In bowl of food processor, place pepper, tomatoes, and remaining ingredients and pulse until you have a sauce with a loose texture. Seal in container and refrigerate or freeze.
When it’s time to cook, thaw wraps and sauce in fridge or cooler for 8 hours or overnight. To cook wraps, warm on medium-hot grill for 5 to 7 minutes each side, until center of wrap is warm.
Vegetable and Cashew Salad Rolls with Peanut Sauce
Veggies and dip are a healthy road trip staple. Take them a step further in this recipe, inspired by Vietnamese-style salad rolls.
24cashewspulsed in food processor to pea-sized pieces
2medium carrotscut into matchsticks
1Cupbaby spinach leavesstems removed
Method
In small bowl, combine peanut butter, rice wine vinegar, sesame oil, and tamari. Add water, a little at a time, and mix slowly with a fork or spoon to gradually loosen the stiff peanut butter mixture. Once sauce is smooth, if you want a looser consistency, add more water, a teaspoon at a time. Once you’re happy with the consistency, add gingerroot, garlic, and red pepper flakes; mix through, and then pack into a sealable container.
To assemble rolls, first set out a clean cutting board for your workspace. Fill a wide, shallow bowl with hot (not boiling) water and, working quickly, soften one wrapper in water and lay it on your cutting board. Place 3 mint leaves and 3 radish slices on wrapper. Add lettuce, fill with cashews, a few slices of broccoli, and a few carrot matchsticks, and finally spinach. Roll tightly and repeat with remaining wrappers until you have 8 rolls.
Pack in a sealable container, keep cold, and eat within 24 hours with spicy peanut sauce.
We all know we should eat more leafy greens, but if you find yourself in a dark green rut (we’re looking at you, kale!), there’s a world of ways to make greens delicious. These recipes will help you diversify your greens by showing off each at its best, with substitutions for just about any leafy option.
Roasted Black Cod or Turbot with Bok Choy, Maple, and Miso
Both black cod and turbot have incredibly tender, buttery texture and rich flavor that pairs perfectly with miso and maple.
1poundskinless black cod or turbotcut into 4 pieces
4green onions, bottoms trimmedthe rest cut into 2 inch pieces
1poundmini bok choycut in half lengthwise
2teaspoonslime juice
Method
Preheat oven to 400°F.
In medium bowl, combine miso, water, maple syrup, vinegar, soy sauce, and 2 tsp sesame oil. Add fish and stir to coat. Refrigerate for 30 minutes.
Line 8 x 11 in (20 x 28 cm) baking or casserole dish with parchment paper. Spread with green onion pieces and bok choy, leaves turned inwards so they won’t burn as easily. Top with lime juice and remaining 1 tsp sesame oil.
Roast in preheated oven for 10 minutes. Stir greens and roast for 10 minutes more. Remove from oven and top with marinated fish and leftover marinade. Roast for 8 minutes, or until fish is almost flaking.
Enjoy!
Wraps with Thai Basil, Tempeh, and Peanut Sauce
These wraps are naturally gluten-free and can be extra crunchy, juicy, or savory depending on your wrapper choice.
2teaspoonsmaple syrup or organic palm sugarto taste
¼cupunsweetened, plain peanut butter powder(substitution: regular, unsweetened peanut butter, and skip the sesame oil)
Wraps
8ouncespackage of tempehcut into ¼ x 2 inch pieces
1bird's eye chili pepperthinly sliced (optional)
1red or yellow bell pepperjulienned
1cupjulienned cucumber or jicama
½cupjulienned (unpeeled) apple
½cupthai or holy basil leaves
½cupfresh mint leaves
1head lettuce or 1 bunch collard greens
Method
In medium pot, bring soy sauce, vinegar, water, sesame oil, ginger, and maple syrup to a boil. Remove from heat. Pour half into medium bowl and stir in peanut butter powder.
Return pot with remaining marinade to stove and add tempeh pieces. Reduce heat to medium-low, cover, and simmer for 10 minutes, turning tempeh frequently to braise evenly. Remove lid and cook until no liquid remains.
To assemble, place small amounts of tempeh and fillings in lettuce or collard leaves. Tuck in sides of leaves and roll up to seal, or leave open like tacos. Serve with peanut sauce.
Enjoy!
Cilantro Rice with Chicken and Mint Sauce
Inspired by Peruvian arroz con pollo, this dish blends an entire bunch of cilantro and spinach into a pot of rice, tinting it green.
½cuptightly packed cilantro leaves and stemsstems coarsely chopped
1cuptightly packed spinach leaves
1½cupshomemade or low-sodium chicken broth
1¼cupsalmond, soy, or other plant-based milk, or cow's milk
1teaspoonground cumin
1small hot green chili pepperoptional
1teaspoonsaltdivided
1teaspoonolive oil
1poundboneless, skinless chicken breasts or thighs
1onion or 2 shallotsminced
1garlic cloveminced
1½cupscooked long-grain brown ricewell rinsed and drained
Mint Sauce
2jalapeñosoptionally seeded
1cuptightly packed cilantro, stems and leavescoarsely chopped
1cuptightly packed mint leaves
1tablespoonfresh lime juice
2tablespoonsolive oil
2tablespoonstightly packed chopped green onion
¼teaspoonsalt
Method
In blender, blend 1/2 cup cilantro, spinach, broth, milk, cumin, chili pepper, and 1/2 tsp salt.
In wide-based saucepan or skillet with lid, heat olive oil over medium-high heat. Add chicken. Sprinkle with remaining 1/2 tsp salt. Cook for 2 to 3 minutes on each side, until browned. Remove to plate. When cool, cut into bite-sized pieces.
Add onion and garlic to pan. Cook for 3 minutes, stirring frequently. Add a little water to prevent sticking if necessary. Add rice and stir for 30 seconds to coat.
Add contents of blender along with reserved chicken. Stir and bring to boil. Cover, reduce heat to low, and cook for 20 minutes. Stir and cook for 5 minutes more if necessary. Remove from heat and leave covered, 10 minutes.
For mint sauce, in blender, blend all ingredients.
To serve, divide chicken and rice among plates and drizzle with mint sauce.
Enjoy!
Sauteed Rapini with Spaghetti, Garlic, Toasted Walnuts, and Anchovies
This combination of fish and walnuts is inspired by pasta dishes from Italy’s Amalfi Coast. (Don’t be scared off by the anchovies! It disappears into a rich, silken sauce infused with garlic and a hint of spice.)
1bunchrapinistems diced, leaves torn into small pieces
10anchovy fillets in oil
¼cupwalnut halves
¼cupfinely chopped fresh parsley
1tablespoonanchovy pasteoptional
Method
In large pot of water, cook pasta according to package directions until al dente. Drain, reserving 1/4 cup cooking water.
While pasta cooks, in large skillet, heat oil over medium heat. Add chili pepper, garlic, and rapini stems. Cook for 1 minute. Add anchovy fillets, breaking them up so they melt into the sauce. Add walnuts, rapini leaves, half of parsley, and 1/4 cup pasta cooking water. Cook for 2 minutes, adding more pasta water if too dry.
Add drained pasta to sauce along with anchovy paste, if using, and stir to combine. Remove from heat and discard garlic (or eat it!) and garnish with remaining parsley.
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.”
Quinoa & Kale Stem Pesto
Ingredients
1 cup Ancient Harvest quinoa, cooked according to package directions
2 cups water or vegetable broth
Sea salt
1/2 cup scallions (white part), chopped
3 kale stems
1 sweet potato
2/3 cup fresh basil leaves, chopped
3 tablespoons pine nuts (lightly toasted)
1/4 cup olive oil
Method
1. Place the quinoa in a small pot with the water or broth and pinch of sea salt. Bring to a boil over medium high heat. Once it boils cover it and let it simmer for 15 to 20 minutes on low heat. The quinoa should be nice and fluffy.
2. Chop the kale stems and place them in a pot with about an inch of water. Cook on medium high heat for 5 minutes or until nice and tender. When done, drain and set aside.
3. Peel the sweet potatoes. Dice them. Place the sweet potatoes in a small pot and almost cover them with water. Bring to a boil over high heat. Reduce the heat to simmer on medium for 10 to 15 minutes or until fork tender. When finished cooking, drain and set aside.
4. Make the pesto: In a food processor add the scallions, basil, 1 tablespoon of the pine nuts, olive oil, cooked kale stems and pinch of sea salt. Blend until you reach your desired consistency, either slightly chunky or totally smooth.
5. In a large bowl, place the cooked quinoa, remaining 2 tablespoons of the pine nuts, cooked sweet potato, and pesto. Mix together and serve. Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
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
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
