Tag: salsa

  • Fresh Corn and Black Bean Salsa

    Fresh Corn and Black Bean Salsa

    Fresh Corn and Black Bean Salsa

    It’s always a good idea to have a can of beans in the pantry. With a few fresh ingredients, canned black beans transform into a tasty fresh salsa. Perfect on its own, with some corn chips, or in your favorite taco.

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    Fresh Corn and Black Bean Salsa

    It’s always a good idea to have a can of beans in the pantry. With a few fresh ingredients, canned black beans transform into a tasty fresh salsa. Perfect on its own, with some corn chips, or in your favorite taco.
    Course Appetizer, Side Dish, Snack
    Keyword appetizer, salsa, side, snack
    Servings 4

    Ingredients

    • 1 cup organic sweet corn, fresh or frozen blanched 1 to 2 minutes
    • 15 ounces Eden Black Beans drained
    • 2 tablespoons red bell pepper diced
    • 1 clove garlic minced
    • 1 tablespoon lime juice freshly squeezed
    • ½ teaspoon ground cumin
    • ¼ cup onion diced
    • ½ teaspoon dried cilantro or dried parsley
    • ½ teaspoon sea salt
    • ½ cup green onions chopped
    • 1 tablespoon minced jalapeño or to taste

    Instructions

    • Mix all ingredients together and serve room temperature or chilled with your favorite organic corn chips.

    Recipe Provided by INFRA

  • Corn Salsa

    Corn Salsa

    Corn Salsa

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    Corn Salsa

    Course Appetizer, Side Dish
    Keyword appetizer, chips and dip, salsa, side

    Ingredients

    • 2 cups sweet corn (fresh, or frozen, thawed and drained)
    • 15 ounces black beans rinsed and drained
    • 2 medium tomatoes seeded and diced
    • ½ cup tomato sauce
    • ¼ cup minced green onions
    • ¼ cup chopped fresh cilantro
    • 1 tablespoon minced garlic
    • 2 teaspoons ground cumin
    • 1 teaspoon sea salt
    • ¼ teaspoon chili powder
    • Yellow corn tortilla chips

    Instructions

    • Combine all ingredients except tortilla chips in a large bowl.
    • Cover and refrigerate several hours to blend flavors.
    • Serve with tortilla chips.
    • Enjoy!

    Recipe Provided by UNFI Fresh

  • Stone Fruit Salsa

    Stone Fruit Salsa

    Stone Fruit Salsa

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    Stone Fruit Salsa

    Course Appetizer, Snack
    Keyword appetizer, chips and dip, fruit salsa, snack

    Ingredients

    • 6 cups chopped stone fruit: peaches, plums, nectarines, apricots or cherries
    • 3 tablespoons chopped fresh mint, reserve a few sprigs for garnish
    • 1 tablespoon chopped red onion or shallot or 2 minced green onions
    • 1 tablespoon finely chopped seeded jalapeño (or keep the seeds for more heat)
    • 1 tablespoon fresh lemon or lime juice
    • 2 tablespoons honey
    • ⅛ teaspoon salt

    Instructions

    • In a bowl, toss together chopped stone fruit, chopped mint, onion, jalapeño and salt.
    • Drizzle with lime juice and honey and stir gently.
    • Refrigerate covered for 30 minutes to 2 hours.
    • Garnish with mint.
    • Serve with regular or cinnamon tortilla chips.
    • Enjoy!

    Recipe Provided by UNFI Fresh

  • Cinco de Mayo with Christine Waltermyer

    Cinco de Mayo with Christine Waltermyer

    Cinco de Mayo

    with Christine Waltermyer

    Christine Waltermyer is a local and renowned 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 subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Happy Cinco de Mayo! Looking for some healthy plant-based alternatives for your favorite traditional holiday recipes? Check out two of our Cinco de Mayo favorites from Christine Waltermyer and The Natural Kitchen Cooking School below!

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    Fruit Salsa with Cinnamon Pita Chips

    Course Appetizer, Dessert, Snack
    Keyword appetizer, chips and dip, cinco de mayo, dessert, fruit salsa, pita chips, salsa, snack, summer
    Servings 4

    Ingredients

    • 16 oz ripe strawberries diced
    • ½ golden delicious apple diced
    • ½ granny smith apple diced
    • ½ any red variety red-skinned apple diced
    • 1 kiwi fruit peeled and diced
    • 8 oz red raspberries
    • 2 tablespoons pure maple syrup
    • pinch sea salt
    • ½ teaspoon pure vanilla extract
    • 2 tablespoons all-fruit strawberry jam
    • juice of ½ a lime
    • juice of a mandarin orange (or a few tablespoons fresh orange juice)

    Pita Chips

    • 4 whole grain pita pockets
    • avocado oil (spray or oil)
    • 4 teaspoons cinnamon
    • 4 tablespoons raw cane sugar

    Instructions

    • Preheat the oven to 350 degrees F.
    • In a large bowl, place all of the fruit. Add the maple syrup, sea salt, vanilla, jam, lime juice and orange juice. Stir gently.
    • Place the whole pita pockets on a baking sheet. Lightly spray or brush each one with a little avocado oil. Sprinkle each one with a tablespoon of raw cane sugar and a teaspoon of cinnamon. Cut each pita pocket into 4 pieces. Bake the pita chips in the preheated 350 degrees F. oven for 8 to 10 minutes. Cool for at least 15 minutes before serving them with the salsa.
    • Enjoy!
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    Vegan Enchilada Casserole

    Course Main Course
    Keyword casserole, cinco de mayo, enchilada, entree, vegan
    Servings 6

    Ingredients

    Carrot Sauce

    • 3 large carrots cut into big chunks
    • ¼ large red onion chopped (½ cup)
    • 1 teaspoon chopped red beet
    • water
    • sea salt
    • lime (½ lime, juiced) optional

    Casserole

    • 2 cloves garlic minced
    • 1 yellow onion diced
    • 1 medium zucchini cut into half moons
    • 1 cup black kalamata olives chopped
    • 16 oz crimini or button mushrooms de-stemmed and sliced
    • 2 teaspoons olive oil
    • 1 teaspoon ground cumin
    • ½ cup frozen corn kernels
    • chili powder or crushed red pepper optional
    • 26 oz cooked kidney beans
    • ½ cup vegan shredded cheese or cheese of your choice, for the top (plus extra if you want to add some in the layers)
    • 1 8-count pack cassava flour tortillas or other tortillas

    Instructions

    • Lightly oil a 9 x 13 glass casserole dish.
    • Make the sauce: In a medium saucepan, place the carrots, red onion and red beet. Add just enough water to almost cover the vegetables. Bring to a boil over medium high heat. Cover and reduce the heat to simmer on low for 20 minutes, or until the vegetables are fork-tender.
    • Once the vegetables are soft, place the cooked carrots, red onion and any remaining cooking liquid in a small blender. Add ½ teaspoon of the sea salt. You can also add a squeeze of fresh lime juice.
    • Preheat the oven to 400 degrees F.
    • In a large frypan, heat the olive oil over medium heat for a minute. Add the onion and garlic. Add a sprinkle of the sea salt to help the onions soften. Cook and stir for a few minutes. Add the mushrooms. Add another generous pinch or two of sea salt. Cover and cook for a few more minutes, or until the mushrooms soften. Add the zucchini, a little more salt, the corn kernels and the black olives. If you want to add spicy ingredients like chili powder or crushed red pepper, you can add that now.
    • In the prepared casserole, place about ½ cup of the carrot sauce on the bottom. Spread it around. Add a layer of tortillas, then top with ½ of the vegetables and ½ of the kidney beans. Feel free to add a little vegan cheese in the layers. Top with ½ cup of the sauce. Repeat the layers with another layer of tortillas, then the remaining beans and veggies, another ½ cup sauce, and another layer of tortillas. Spread with any remaining sauce.
    • Cover with foil. Bake for 15 minutes. Uncover the casserole and bake for another 8 minutes. Top with cheese and bake for another minute. Let the casserole cool for 5 minutes before slicing into squares. Serve with a side salad and guacamole.
    • Enjoy!

    Notes

    Note: If you want more sauce in this casserole, feel free to double the amount of sauce ingredients.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • 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