Tag: recipe

  • 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!

     

     

     

  • Produce Spotlight: Delicata Squash

    delicatablog

    While the world turns to the Pumpkin and Butternut Squash to fulfill it’s fall comfort needs, we offer a lesser-known alternative. The Delicata Squash looks like decor, and perhaps doesn’t reach the kitchen as often as it’s more traditional cousins, but theres good reason to try it!

    It’s considered a summertime squash, but you’ll still find it on the shelves into late fall. It shares some similarities with Zucchini and Summer Squash in that it’s skin is thin enough to be eaten our peeled with a vegetable peeler.

    Delicata squash has a similar flavor profile to Sweet Corn, and some say it’s similar to Pumpkin Pie. The texture is similar to Butternut, and some say it’s even creamier!

    Here’s how to make quick work of preparing it:

    •Pre-heat oven to 425 Degrees

    •Clean the squash by running under warm water and scrubbing gently with your hands.

    •Cut end pieces off, then slice the whole squash in half, lengthwise

    •Scoop out seeds with a spoon

    •Drizzle olive oil on bottom of baking sheet

    •Place squash halves face down on the baking sheet

    •Bake for 10 minutes, flip and bake 10 minutes more, or until skin can be pierced by a fork

    •Salt if desired, then enjoy!

  • Summer Vegetables: Grill-Ready and Delicious!

    Summer Vegetables: Grill-Ready and Delicious!

    Our local producers are bringing in the perfect vegetables for grilling:

    •Walla Walla Onion from Blooming Glen Farm

    •Zephyr Squash, Fennel, and Golden Zucchini from Sandbrook Meadow Farm

    •Paprika Peppers from Millwood Springs Farm.

    •Long Hot Frying Peppers from Zone 7

    •Purple Bell Peppers from Profeta Farms

     

    Here’s our method for getting the most flavor out of these beauties:

     

    • 2⁄3cup organic olive oil
    • 1⁄3cup balsamic vinegar
    • 1⁄4cup minced onion
    • 1tablespoon chopped fresh basil
    • 1teaspoon minced garlic
    • 1⁄2teaspoon kosher salt
    • 1⁄4teaspoon fresh ground black pepper
    1. Combine all ingredients and mix well.
    2. Marinade cut vegetables for 3 to 4 hours and then grill or brush marinade onto vegetables as you grill.
    3. Yield 1 cup marinade.

     

  • Strawberry Basil Shrub Recipe

    Strawberry Basil Shrub Recipe

    Warmer weather is coming. We are shifting from the heavy comforting flavors and textures of winter staples. The arrival of spring flowers makes us crave all things fresh, crisp and sweet. A Shrub is Colonial-era drink thats easy to make and even easier to fall in love with.

    The term “shrub” is comes from the Arabic word sharāb meaning “to drink”. The drink has been around for centuries to refresh and quench the thirst of warmer days. It’s simple to make. Mash fruit and sugar, then preserve in vinegar as a syrup. Add to sparkling water or use it instead of simple syrup in your favorite cocktail.

    Vinegar is a known preservative, but also as a cooling drink when diluted. Raw, unfiltered Apple Cider Vinegar is rich in enzymes and helps balance pH.

    Our version features honey instead of sugar. We used Strawberries and one of our favorite herbs which is, of course, basil.

    Ingredients:

    1 cup organic strawberries

    1 bunch of basil chopped

    1/2 cup honey

    3/4 cup cider vinegar

    1/2 cup water

    In a glass or plastic container with a lid, combine berries and honey. Add vinegar and water and stir gently until honey is dissolved and berries have begun to release juices, being careful not to mash berries. Cover and refrigerate overnight or up to 1 week.