Tag: march sales

  • 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