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
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
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
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
Local Spotlight: San Marzano Tomatoes from Lancaster Farm Fresh Cooperative!
Lancaster Farm Fresh Cooperative is a non-profit organic farmer’s cooperative of over 100 family farmers located in Lancaster County, Pennsylvania! They provide fresh, certified organic fruits, vegetables, and other farm fresh products!
It’s tomato season and we’re celebrating it with this flavorful tomato conserva! It’s the perfect addition to any dish where you want to add some rich flavor; like a caprese salad, pasta, soup, stew, or you can even use it as a condiment. These slow-roasted tomatoes can be refrigerated in an airtight container for up to 1 week or frozen for up to 2 months.
Ingredients
4 lb. Ripe San Marzano or Plum Tomatoes, cored and sliced crosswise 1/2 inch think
2 Medium Cloves Garlic, smashed and peeled
1/2 Cup Extra-Virgin Olive Oil
Kosher Salt & Freshly Ground Black Pepper
Method
1. Position racks in the upper and lower thirds of the oven and heat the over to 350 degrees F
2. Divide the tomatoes and garlic between two large rimmed baking sheets.
3. Drizzle oil over tomatoes and season with 1 teaspoon salt and several grinds of pepper. Gently toss the tomatoes to evenly coat with oil and spread in a single layer.
4. Put sheets in oven and lower heat to 225 degrees F. Slowly roast, rotating and switching sheets halfway through, until the tomatoes look like juicy sun-dried tomatoes, wrinkly and slightly browned in spots, 5-6 hours.
5. Let tomatoes cool for at least 10 minutes before serving or using.
NOTE: The conserva can be refrigerated in an airtight container for up to 1 week or frozen for up to 2 months.
Before you enjoy your flavorful tomato conserva, 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
