Sunbasket is proud to source the organic ingredients indicated below. On the rare
occasion we are unable to meet our organic promise, we'll put a note
in your bag.
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Prep the parsley; blend the smoothies
Strip the parsley leaves from the stems.
In a blender, combine the almond milk, maple syrup, mango, almonds, parsley, and 1 cup ice. Season lightly with salt and blend until smooth.
Serve the smoothies
Pour into glasses and serve.
1
Prep the ingredients
Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
Finely chop, press, or grate 1 teaspoon garlic.
Strip the basil leaves from the stems; coarsely chop the leaves.
2
Cook the chard and the eggs
In a medium frying pan over medium heat, warm 1 tablespoon butter or oil. Stir in the chard stems and garlic, season with salt, and cook until softened, 2 to 3 minutes. Add the tomatoes, chard leaves, half the basil, and ¼ cup water; season with salt and pepper. Cook until most of the liquid has evaporated, 2 to 3 minutes. With the back of a spoon, form 4 wells; crack an egg into each well. Cover and cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes.
Serve
Transfer to individual bowls and garnish with the remaining basil.