On sale this week (7/1-7/7): Organic Broccoli $1.99 each & Organic Red Grapes $2.49 lb!
This salad is the best addition to your table this 4th of July! It’s simple to make, healthy for you, and everyone will love it- plus you get all of the health benefits from the broccoli and grapes too!
Ingredients
Salad
1 Cup Bacon Bits
1/3 Cup Hemp Seeds
1 Large Head Broccoli, cut into bite-size pieces
1/3 Cup Red Onion, diced
1 Cup Seedless Red Grapes, halved
Dressing
1 Cup Mayonnaise
3 Tablespoons Apple Cider Vinegar
2 Tablespoons Sugar
Pepper, to taste
Method
1. In a medium bowl, whisk mayonnaise, vinegar, sugar, and pepper together.
2. In a large bowl, combine broccoli, onion, and grapes in a bowl.
3. Pour house-made dressing over broccoli salad mixture and toss to coat evenly.
4. Sprinkle bacon bits and hemp hearts over salad, mix well, and enjoy!
Before you enjoy your delicious broccoli and red grape 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
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
On sale this week (6/3-6/9): Organic Blueberries (pint) $4.99 each!
Happy Hemp History Week! To celebrate #ReturnOfThePlant, we decided to make a light and refreshing blueberry hemp vinaigrette to pair with our local greens salad. This vinaigrette is not only light, sweet, and refreshing, but it pairs perfectly with a veggie or fruit salad. So we thought, why not combine it with the AMAZING spring greens mix from our local Cabbage Throw Farm right here in Hunterdon County!
BONUS SALE– Manitoba Harvest Shelled Hemp Hearts (7oz) bag is on sale this month for $6.29!
Ingredients
Vinaigrette
-1/2 Cup Blueberries
-1/2 Cup Shelled Hemp Seeds
-1/2 Cup Water
-4 Tablespoons Turbinado Sugar (or Agave Nectar)
-2 Tablespoons Balsamic Vinegar
-1/2 Teaspoon Salt
Salad
-5 Ounces Spring Mix (Buy Local! We used spring mix from Cabbage Throw Farm)
-1 Cup Blueberries
-3/4 Cup Pecans, chopped
-4 Ounces Feta Cheese, chopped small or grated
Method
1. In a high speed blender, mix all vinaigrette ingredients together and blend to a smooth and creamy texture.
2. In a large bowl, mix all salad ingredients together.
3. Drizzle vinaigrette onto salad mix and enjoy!
Before you enjoy your light and refreshing local greens salad with blueberry hemp vinaigrette, 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 (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
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
MENU:
Arugula Beet Salad with Fennel
Spring Quinoa with Chickpeas
Spring Roasted Vegetables
Gluten Free Vegan Carrot Cake Cupcakes
https://vimeo.com/331080882
Arugula Beet Salad with Fennel
If you love salads this one is a winner! The combination of sweet beets with crunchy fennel and refreshing radicchio, combined with a lovely olive oil vinaigrette make it the perfect spring salad.
Ingredients
Salad:
3 Red Beets, boiled and peeled
1 Pink Lady Apple, cored and diced
1 Endive, core removed and sliced
1 Fennel Bulb, core removed and sliced
1 Head Radicchio, cored and sliced
1 Pack Baby Arugula (I love Olivia Organic pre-washed)
Dressing:
Juice of 1 Orange
1/4 Cup Olive Oil
1/4 Teaspoon Sea Salt
3 Tablespoons Apple Cider Vinegar
1 Tablespoon Maple Syrup
Optional: 1 teaspoon prepared mustard
Method
1. Peel beets and dice. Place all salad ingredients in a large salad bowl.
2. Separately, combine all salad dressing ingredients and whisk together.
3. When ready to serve, pour the dressing over the salad and toss.
https://vimeo.com/330827631
Spring Quinoa with Chickpeas
This is a light and lovely side dish to serve at your favorite gatherings!
Ingredients
5 Cups Cooked Quinoa (I love Ancient Harvest Traditional Quinoa)
4 Tablespoons Olive Oil
1 Leek, sliced thinly (just the white bottom part)
8 Ounces Shiitake Mushrooms, destemmed and sliced
1 Bunch Dandelion Greens, chopped (just the leafy part)
Water
13 Ounces Cooked Chickpeas (Jovial brand is great)
1 Generous Handful of Fresh Parsley, destemmed and chopped
2-3 Tablespoons Fresh Lemon Juice
1/2 Teaspoon Sea Salt
Optional: Black pepper and crushed red pepper flakes
Method
1. Place the quinoa in a large bowl and set aside.
2. In a large skillet, warm 1 tablespoon of the olive oil over medium heat. Add the leeks and cook for 5 minutes with a pinch of sea salt. If it starts to stick to the pan, add a small splash of water.
3. Add the shiitake mushrooms and cook for another 5 minutes. Add the dandelion greens and another pinch of sea salt and small amount of water if needed.
4. Cover and cook until the greens are tender but still bright green, or about 4 minutes. Remove the cover and take the pan off the heat.
5. To the cooked quinoa, add the chickpeas and parsley. Add the sautéed vegetables. Add remaining olive oil, lemon juice and sea salt. Serve warm.
https://vimeo.com/330175843
Spring Roasted Vegetables
What a nice combination of vegetables, just in time for Spring celebrations!
Ingredients
1/2 Medium Size Celery Root
8 Carrots
8 Ounces Baby Bella Mushrooms
1 Cup Brussels Spouts, sliced in half
10 Ounces Trimmed Green Beans
1-2 Tablespoons Avocado Oil
1 Teaspoon Sea Salt
1 Teaspoon Onion Powder
1 Teaspoon Minced Fresh Rosemary
Juice of 1 Lemon (1 teaspoon added before roasting, reserve the other teaspoon to add later)
Balsamic Glaze
Method
1. Preheat oven to 350 degrees F.
2. Thinly slice the carrots diagonally. Arrange on parchment paper-lined baking sheet. Remove the stems from the mushrooms. Cut into quarters and add to the baking sheet, along with the trimmed green beans and brussels sprouts. Peel and cut the celery root into cubes
3. Roast prepared vegetables in preheated oven for 25 to 30 minutes.
4. Add the remaining lemon juice to the roasted vegetables and drizzle with the balsamic glaze. Serve hot or leftovers go great on a salad.
https://vimeo.com/330162124
Gluten Free Vegan Carrot Cake Cupcakes
Ingredients
Dry:
2 Cups Gluten Free Flour (such as Bob’s Red Mill 1 to 1 Baking Mix)
2 Teaspoons Cinnamon
1/4 Teaspoon Nutmeg
1/4 Cup Brown Sugar
1/2 Teaspoon Sea Salt
1 1/2 Teaspoons Baking Powder
1 1/2 Teaspoons Baking Soda
Wet:
1/3 Cup Plant-Based Milk (i.e. coconut milk)
1/2 Cup Maple Syrup
1/2 Cup Avocado Oil
1 Tablespoon Apple Cider Vinegar
2 Tablespoons Applesauce
2 Teaspoons Vanilla Extract
2 Flax Eggs (Mix 2 tablespoons flax meal + 6 tablespoons water; let sit for 10 minutes)
Add:
1 Cup Coarsely Shredded Carrots
1/4 Cup Currants
Vegan Cream Cheese Frosting:
1 8-oz. Container Vegan Cream Cheese
1 Container Simple Mills Organic Vanilla Frosting
1/4 Cup Maple Syrup
1 Teaspoon Vanilla Extract
Method
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, whisk together flours, spices, brown sugar, sea salt, baking powder, and baking soda. Separately, combine the plant-based milk, maple syrup, avocado oil, apple cider vinegar, applesauce, vanilla extract and flax eggs. Whisk to blend.
3. Pour wet into dry ingredients and stir or whisk together to form a smooth batter. Add the carrots and currants. Mix well but do not overmix.
4. Line a muffin pan with unbleached muffin liners. Using and ice cream scoop, evenly distribute the cupcake batter among the 12 cups.
5. Bake at 350 degrees F. for 25 minutes. While the cupcakes are baking, prepare the frosting.
6. Place all frosting ingredients together in a food processor and process until smooth. Refrigerate for 30 minutes before frosting the cupcakes. Decorate top with optional nuts (walnuts or pecans).
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals that are affordable, full of nutrients, and simple to make at home!
Fresh, Sweet Satsuma Mandarins pair with Beets and Goat Cheese for this refreshing salad. It’s easy to put together and packs well for lunch!
We chose to use cooked beets from Love Beets. These little jewels make quick work of all kinds of recipes. Baby Romaine is soft and plays nice with all the bold flavors going on. We used our raw walnuts from our bulk section, and Raw Goat Feta from Mt. Sterling Co-Op Creamery.
No need to measure- it’s all up to your flavor preferences. Peel the mandarin, chop the beets, crumble the cheese and toss together. Top with the dressing of your choice- we like simple balsamic vinegar and oil.
It’s FALL and while it’s still warm enough to be comfortable outside, we have all things warm and comforting on the brain!
This month, we are featuring some of our favorite apple recipes that AREN’T pies! (don’t worry, we’ll share some pies soon enough). Apples are versatile and easy to work with, and they love being combined with almost anything!
