Tag: recipe

  • PRODUCE RECIPE OF THE WEEK: CAULIFLOWER SKEWERS

    PRODUCE RECIPE OF THE WEEK: CAULIFLOWER SKEWERS

    On sale this week (6/24-6/30): Organic Cauliflower $2.49 each!

    This is a basic recipe which is easy to build on. By adding different spices and flavor profiles to the marinade, the skewers can represent many traditions of flavor. Add fresh herbs for a Mediterranean flavor, smoked paprika for a Spanish theme or curry for Indian style. You can replace the lemon with lime and use cilantro and chili powder which can bring in Mexican flavors as well. You can serve the skewers with a variety of sides like beans, rice, corn, couscous, lentils or a simple green salad with fresh tomatoes.

    Ingredients

    1 Large Head Cauliflower, cut into large florets

    1 Tablespoon Lemon Juice

    3 Tablespoons Olive Oil or Avocado Oil

    Salt and Pepper

    Several Wooden, Bamboo or Metal Skewers (If using natural skewers, soak for 20 minutes in water)

    Method

    1. Preheat grill to create a hot and a warm zone.

    2. Thread cauliflower florets onto skewers, diving the cauliflower evenly among the skewers.

    3. Mix oil, lemon juice, salt and pepper to create a marinade and brush onto the skewers.

    4. Grill skewers until they have obtained a nice grilled appearance. Then move to the warm zone for finishing until cauliflower is tender.

    5. Serve and enjoy!

    Before you enjoy your cauliflower skewers, 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: SUMMER PEACH MANGO SALSA

    PRODUCE RECIPE OF THE WEEK: SUMMER PEACH MANGO SALSA

    On sale this week (6/17-6/23): Organic White Peaches $2.99 lb. and Organic Tommy Atkins Mangoes 4 for $5!

    This is the perfect summer addition to your table this season! Not only is it refreshing and simple to make, but it can be used with anything! Put it on tacos, use as a side, dip with chips, or even top off your local fish that you bought from your favorite local market, Basil Bandwagon!

    Ingredients

    2 Medium Tomatoes, chopped

    2 White Peaches, chopped

    1 Medium Red Onion, chopped

    1 Sweet Yellow Pepper, chopped

    1 Tommy Atkins Mango, chopped

    1 Jalapeño, seeded and chopped

    1 Lime, juiced

    1/2 Teaspoon Cilantro, chopped

    Method

    1. In a large bowl, combine all ingredients and mix.

    2. Serve with tortilla chips, fish, tacos, or rice, and enjoy!

    Before you enjoy your refreshing summer peach mango salsa, 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: 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

  • PRODUCE RECIPE OF THE WEEK: TOMATO-MANGO SALAD

    PRODUCE RECIPE OF THE WEEK: TOMATO-MANGO SALAD

    On sale this week (5/27-6/2): Organic Heirloom Tomatoes $3.99 lb. and Organic Mangoes 4 for $5!

    ‘Tis the season for salads! This simple, refreshing tomato-mango salad is not only healthy and light, but it’s the perfect addition to any summer party or bbq- or even just a side at the dinner table! What makes it special is the local basil leaves from Sandbrook Meadow Farm! Buy yours today and plant in your garden this spring.

    Ingredients

    2 Large Heirloom Tomatoes

    1 Large Ripe Mango

    1 1/2 Tablespoons Olive Oil

    1 Teaspoon Rice Wine Vinegar

    Pinch of Curry Powder

    6 Basil Leaves

    Salt and Pepper, to taste

    Method

    1. Core tomatoes and slice into 1″ cubes.

    2. Remove the mango from the pit and cut in 1″ cubes.

    3. Combine tomatoes and mangoes in a medium sized bowl.

    4. In a food processor, combine oil, basil leaves, curry powder, vinegar and seasoning. Puree until thoroughly blended.

    5. Drizzle the dressing over the mixed mango and tomato salad, top with additional chopped basil leaves (if desired) and enjoy!

    Before you enjoy your refreshing tomato-mango 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

  • Organic Mocha Mug Cake

    Organic Mocha Mug Cake

    On Sale This Month: One Village Coffee (Artist, Legend, & Decaf) for $11.99 each!

    One Village Coffee is a specialty coffee company that packages their fair trade and certified USDA organic coffee beans in a compostable bag! Their flavors range from light to dark roasted coffees, focusing on balance and sweetness. We all love to start our days with a large cup of joe but this decadent mocha mug recipe is a heavenly cup of deliciousness to end your day with.

    Ingredients

    3 Tablespoons Flour

    2 Tablespoons Sugar

    1 Tablespoon Baking Chocolate, chopped

    1/4 Teaspoon Baking Powder

    3/4 Tablespoon Coconut Oil (Basil Bandwagon Brand is on sale for 25% off!)

    1 Tablespoon Brewed One Village Coffee

    2 Tablespoons Milk

    1/4 Teaspoon Vanilla

    Method

    1. In a Basil Bandwagon ceramic mug, combine chopped chocolate and coconut oil. Microwave in 15 second intervals until fully melted.

    2. Add brewed coffee, milk, and vanilla into mug. Stir and microwave for additional 15 seconds (microwaved mixture should look like chocolate milk).

    3. Add sugar to hot mug and stir until sugar is completely dissolved.

    4. Add baking powder and flour and stir until there are no lumps.

    5. Microwave for 45-75 seconds.

    6. Let cool for 2 minutes and enjoy!

    Before you enjoy your decadent, organic mocha mug cake featuring One Village Coffee, 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 One Village Coffee, visit this link: https://www.onevillagecoffee.com/

  • Salted Caramel Rice Cereal Squares

    Salted Caramel Rice Cereal Squares

    Organic, Vegan, Gluten-Free, Dairy-Free, & Soy-Free

    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 summer picnics and barbecues! They are the perfect vegan, gluten-free, dairy-free, and soy-free candy. BONUS- they are on sale for the entire month of May!

    Ingredients

    1 10-Ounce Bag Dandies Marshmallows

    5 Cups Erewhon Crispy Brown Rice Cereal

    4 Tablespoons Basil Bandwagon Coconut Oil

    1 3.5-Ounce Bag Cocomels Sea Salt Coconut Milk Caramels

    Method

    1. Unwrap Cocomels and chop up into smaller pieces.

    2. In a large pot, combine coconut oil and marshmallows. Place on very low heat.

    3. Stir until fully broken down (about 7-8 minutes).

    4. Once fully melted, remove from heat and mix in cereal and chopped Cocomels. Stir until evenly coated with marshmallow mixture.

    5. Press mixture into a parchment lined 9×9 inch pan.

    6. Once cooled, cut into squares and enjoy!

    Before you enjoy your amazing salted caramel rice cereal squares, 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/

  • PRODUCE RECIPE OF THE WEEK: ROASTED VIDALIA ONIONS

    PRODUCE RECIPE OF THE WEEK: ROASTED VIDALIA ONIONS

    On sale this week (5/6-5/12): Organic Vidalia Onions $1.29 lb!

    Grown near Vidalia, Georgia, Vidalia onions are considered the “worlds sweetest onion.” The sweetness comes from the soil in the area which is naturally low in sulfur. Roasting with olive oil (Napa Valley Organic Olive Oil is on sale this month for $9.99!) intensifies the sweetness and creates a versatile ingredient that stays fresh for several days in the refrigerator. Use them for pizza toppings, salads, sandwiches, sauces, salad dressings and more! It’s the perfect addition to your table this summer!

    Ingredients

    1 Tablespoon Olive Oil

    1 Tablespoon Unsalted Butter (for vegan option, double olive oil amount instead of butter)

    3 Pounds Vidalia Onions (about 5 or 6), slice in half from stem to root

    1 Teaspoon Sherry Vinegar or White Balsamic Vinegar

    1 Teaspoon Sea Salt

    1 Teaspoon Thyme, chopped

    1/2 Teaspoon Granulated Sugar (Optional)

    Method

    1. Heat oven to 400 degrees F.

    2. Place large skillet over medium-high heat for 30 seconds. Add in olive oil and unsalted butter.

    3. When butter foams or browns slightly, add onions with cut side up. Cook until onions are browned slightly (about 3 minutes).

    4. Flip them so cut sides are face down and place skillet in oven.

    5. Roast until onions are very tender and dark golden brown (about 50-60 minutes).

    6. Remove from oven and sprinkle with vinegar, salt, and thyme.

    7. Let cool to room temperature and then slice into thin strips.

    8. Pour any juices from pan over them and mix together.

    9. Add to any dish or use them as a side and enjoy!

    Before you enjoy your delicious roasted vidalia onions, 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 photos of this recipe, check out: https://www.finecooking.com/recipe/roasted-vidalia-onions

  • Cinco De Mayo Salmon Tacos

    Cinco De Mayo Salmon Tacos

    Celebrate this weekend with Cinco De Mayo Salmon Tacos! Made with organic and local ingredients, your tacos will be the talk of the town.

    Ingredients

    2 Tablespoons Vegenaise

    1 Teaspoon Lime Juice

    2 Teaspoons Chipotle Chile Powder

    2 Teaspoons Orange Zest

    2 Teaspoons Sugar

    1 Pound Skinless Salmon Fillet, cut into 4 pieces

    1 Tablespoon Plus 1 Teaspoon Extra Virgin Olive Oil

    8 Corn Tortillas

    Salt

    1 Avocado, mashed

    Anita’s Mango Salsa

    1 Cup Finely Shredded Cabbage

    Method

    1. Preheat oven to 350 degrees F. In small bowl, whisk vegenaise with lime juice. In another small bowl, combine chipotle powder with orange zest and sugar.

    2. Rub each piece of salmon with 1 teaspoon of olive oil and then with the chipotle-orange zest mixture. Let stand for 5 minutes.

    3. Wrap tortillas in foil and bake for about 8 minutes, until they are softened and heated through.

    4. Meanwhile, heat a grill pan. Season salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.

    5. Gently break each piece of salmon in half. Spread mashed avocado on warm tortillas and top with salmon, mango salsa, and cabbage.

    6. Drizzle each taco with lime vegenaise and serve immediately. Enjoy!

    Before you enjoy your Cinco De Mayo salmon tacos, 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 photos of this recipe, check out: https://www.foodandwine.com/recipes/chipotle-rubbed-salmon-tacos

  • PRODUCE RECIPE OF THE WEEK: ROASTED WHOLE CAULIFLOWER

    PRODUCE RECIPE OF THE WEEK: ROASTED WHOLE CAULIFLOWER

    On sale this week (4/23-4/28): Organic Cauliflower $2.99 each!

    Roasted Whole Cauliflower is so simple that it’s crazy not to try it! You can make it as a whole dish or even just as a side- perfect to bring to all of the spring parties this year!

    Ingredients

    1 Large Cauliflower Head

    4 Tablespoons Butter, softened to room temperature

    2 Tablespoons Olive Oil

    Lemon, cut into wedges

    Coarse Sea Salt, for seasoning

    Method

    1. If needed, trim some leaves off cauliflower head, leaving most intact. Preheat oven to 350 degrees F.

    2. Fill large pot with salted water, enough to cover the cauliflower head and bring water to boil. Once boiling, place cauliflower head down in water. Bring back to a boil and cook for 6 minutes.

    3. Once done, transfer cauliflower to colander, place head down to drain and cool for 10 minutes.

    4. Mix softened butter and oil. Place cauliflower head up in baking tray and spread mixture over it. Season with sea salt.

    5. Roast cauliflower at 350 degrees F for 1.5 to 2 hours, basting several times. Take out of oven when cauliflower is golden brown and leaves are crisp.

    6. Serve with your favorite sauce, lemon wedges and enjoy!

    Before you enjoy your delicious roasted whole cauliflower, 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 photos of this recipe, check out: https://vegeyum.wordpress.com/2018/10/10/roasted-whole-cauliflower/

  • Produce Recipe of the Week: Vegan Kale Pesto

    Produce Recipe of the Week: Vegan Kale Pesto

    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

    For more ideas and photos of this recipe, check out:https://paleoglutenfree.com/recipes/instant-kale-pesto-to-die-for/