Tag: recipe

  • 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/

  • 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: Salted Chocolate Strawberry Brownies

    Produce Recipe of the Week: Salted Chocolate Strawberry Brownies

    On sale this week (2/18-2/24): Organic Strawberries $5.99 each!

    Need a sweet treat to make your day even better? We got you. Check out this recipe for VEGAN & GLUTEN FREE Salted Chocolate Strawberry Brownies. BONUS– Alter Eco Deep Dark Sea Salt Organic Chocolate is on sale for the entire month of February as 2 for $5!

    Ingredients

    Brownies

    • 1 1/2 Cups Gluten Free Flour
    • 3 Tablespoons Fair Trade Cocoa Powder
    • 3/4 Cup Coconut Sugar
    • 1/2 Teaspoon Baking Powder
    • 2 Bars Alter Eco Deep Dark Sea Salt Organic Chocolate (chopped)
    • 1/2 Cup Coconut Oil
    • 2 Flax Eggs (2 tablespoons flaxseed + 6 tablespoons water)
    • 1/4 Cup Water
    • 1 Teaspoon Vanilla Extract

    Topping

    • 1 Bar Alter Eco Deep Dark Sea Salt Organic Chocolate (chopped)
    • 1 1/2 Tablespoons Coconut Oil
    • 1 Cup Fresh Strawberries (sliced)

    Method

    1. Preheat oven to 325 degrees F.

    2. In large bowl, combine flour, cocoa powder, sugar, and baking powder.

    3. In medium bowl, melt 2 chocolate bars in 10 second intervals in microwave (or in double boiler) and stir in coconut oil.

    4. Pour chocolate mixture into dry mixture, add flax eggs and vanilla extract. Stir until just combined. If mixture is too thick, add 1/4 cup water.

    5. Spread mixture into greased 8×8″ pan.

    6. Bake at 325F for 20 minutes or until knife inserted into center of pan comes out clean. Cool completely.

    7. Melt 1 bar of chocolate with coconut oil. Spread chocolate on brownies and top them with sliced strawberries. Place in fridge to fully harden.

    8. Slice, serve & enjoy!

    Before you enjoy your amazing salted chocolate strawberry brownies, 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: Buffalo Cauliflower

    Produce Recipe of the Week: Buffalo Cauliflower

    On sale this week (2/4-2/10): Organic Cauliflower $2.99 each!

    Can’t think of anything else to do with cauliflower other than roasting it? We got you covered! Try making some buffalo cauliflower- it’s super simple! Not only is it quick to make, but it’s delicious and healthy for you!

    Ingredients

    -Cauliflower

    -Cumin

    -Chili powder

    -Cilantro

    -Lime Juice

    -Black Pepper

    -Salt

    -Cayenne

    -Olive Oil

    -Sriracha

    -Lime (to garnish)

    Method:

    1. Preheat oven to 350 degrees F.

    2. Rinse and cut cauliflower into small florets.

    3. Mix olive oil, cumin, chili powder, cayenne, black pepper, and salt together in a bowl. Add cauliflower and mix until cauliflower is coated; spread onto a baking pan.

    4. Bake in the preheated oven until cauliflower is perfectly tender.

    5. Remove baking pan from oven and allow the cauliflower to slightly cool.

    6. Combine baked cauliflower, lime juice, cilantro, and sriracha together in a bowl.

    7. Garnish with lime slices and enjoy!

    Before you enjoy your delicious buffalo 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

  • Honeynut Squash Hash

    Honeynut Squash Hash

    We love Butternut squash, but if you haven’t tried it’s smaller cousin, Honeynut, you’re missing out. This smaller, sweeter variety is adorable.

    Just like last last week’s recipe, this one starts with roasted squash, but we added spicy mustard greens wilted with chopped onions and garlic. We topped it with a poached egg- perfect for anytime of day and full of nutrition!

    Honeynut Squash Hash

     

    2 Honeynut Squashes, cubed and roasted

    1 bunch of Mustard Greens

    1/2 Onion, minced

    2 cloves garlic, minced

    seasoning salt to taste

    4 eggs

     

    • Cook onion until transparent in oil, adding garlic just before finishing.
    • Remove stems from greens and tear or chop leaves. Add into onion/garlic mix until wilted
    • Season to taste
    • Poach eggs, and top hash
    • Garnish with fresh herbs, salt & pepper
  • Vietnamese Chicken Thighs with Papaya Salsa

    Vietnamese Chicken Thighs with Papaya Salsa

    Soft, sweet Papaya…we love them in smoothies, we love them in salads- but we REALLY love them mixed in with savory flavors. Vietnamese Chicken Thighs blend sweet and savory and are elevated with our favorite, simple Papaya Salsa. Check out this video to see how we like to prepare this fruit for one of our favorite recipes.

    https://vimeo.com/205087514

     

    Papaya Salsa

    Our salsa can be adjusted depending on the crowd you’re serving. The ingredients are simple and fragrant and you’ll find yourself sampling after each step as the flavors build!

    https://vimeo.com/205095005

     

     

    Vietnamese Chicken Thighs

     

    Free Bird Organic Chicken Thighs (Bone-in, with Skin)

    1 Lime- zest and Juice

    1 Jalapeno- seeded & minced

    3 Cloves of Garlic-minced

    2 Tablespoons Braggs Aminos

    1 Tablespoons Fish Sauce

    1 Tablespoons Brown Sugar

     

    Combine ingredients in a plastic bag. Add chicken thighs, press air out and refrigerate for 3 hours or overnight.

    Grill, pan sear or roast- your choice. Cook until thighs reach 165 degrees.

    Top with Papaya Salsa and enjoy!