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Summer Stone Fruit Recipes
It wouldn’t be summer without stone fruit! Peaches, apricots and plums are all so sweet, so easy to prepare, and so in season now. The flavors make them perfect for both sweet and savory dishes. Check out these stone fruit recipes provided by our blogger friends.
Served with crispy potatoes and tender broccolini, these sweet pork chops will surely be a summer dinner hit. Recipe provided by our blogger friend, Emily, from Zen and Spice.
- 1 Tbsp. Sprouts Extra Virgin Olive Oil
- 5 Plums, peeled and diced
- 1/2 Yellow onion, diced
- 2 tsp. Garlic, minced
- 2 Tbsp. Brown sugar
- 1/4 cup Water
- 1/2 cup Red wine
- 2 sprigs Fresh rosemary
- 1/2 tsp. Salt
- 1 bag Sprouts Yellow Creamer Potatoes
- 1 Tbsp. Avocado oil
- Salt and pepper, to taste
- 2 bunches Broccolini
- 1 Tbsp. Butter
- 4 Boneless pork chops
- Preheat oven to 425°F.
- For the plum sauce: In a medium saucepan, combine the olive oil, plums, onion, garlic, brown sugar and water. Bring to a boil, then reduce heat and simmer for 15 minutes, until the fruit begins to soften. Add the red wine and rosemary before simmering for another 15 minutes, until reduced by half. Once finished, remove from heat and set aside.
- For the potatoes: slice the potatoes into quarters and toss in the avocado oil. Season with salt and pepper and spread out on a baking sheet. Bake for 15–20 minutes, until the potatoes are fork-tender.
- For the broccolini: Heat a skillet over medium heat and add the butter. Once melted, add the broccolini and stir fry until tender-crisp, about 5 minutes. Remove from heat and set aside.
- For the pork chops: Season the pork chops with salt and pepper on both sides. Heat a large skillet over medium-high heat and add the oil. Lay pork chops in the pan and sear for 3–4 minutes on one side.
- Turn the chops over, reduce heat to medium, and cook for another 4–5 minutes (until internal temperature reaches 135 degrees).
- Remove the pork chops and set on a plate. Cover tightly with foil and let rest for 5 more minutes.
- Serve the pork chops with a spoonful of plum sauce, and a side of potatoes and broccolini.
Sweet apricot glaze atop crispy chicken thighs make for an unforgettable meal. Recipe provided by our blogger friend, Cheryl, from 40 Aprons.
For the chicken:
For the apricot glaze:
- 1 Tbsp. Avocado oil
- 4 Bone-in, skin-on chicken thighs
- Salt, to taste
- 10 Fresh apricots, pitted and diced
- 1/2 cup Shallots, minced
- 2 Garlic cloves, minced
- 2 Tbsp. Dry white wine
- 2 Tbsp. Sprouts Organic Maple Syrup
- 1 cup Sprouts Organic Chicken Stock or Bone Broth
- 1 Tbsp. Fresh rosemary, minced
- 1 Tbsp. Sprouts Organic Extra Virgin Olive Oil
- Preheat oven to 375°F. Heat avocado oil in a large ovenproof skillet over medium heat. Sprinkle chicken thighs on both sides with salt. Carefully place them skin side down in skillet. Cook for 7–8 minutes or until the chicken releases easily from the pan and skin is golden.
- Flip chicken thighs so skin side is up and place in oven. Cook 15 minutes.
- Remove from oven and carefully transfer chicken to a plate; set aside. Pour oil into a heatproof bowl and set aside.
- Note: be careful to use a potholder or towel as you proceed with the recipe. The handle of the skillet will be very hot!
- Add 1 tablespoon of drippings to skillet and place over medium heat. Add the apricots and sauté for about 4–5 minutes until softened. Use these to plate with the chicken. Return skillet to stove.
- Add 1 tablespoon of drippings and shallots to skillet. Saute until softened, about 3 minutes. Continue, adding garlic and stirring constantly, about 30 seconds or until fragrant.
- Pour in white wine and stir with a wire whisk or wooden spoon to loosen browned bits. Bring to a boil before adding maple syrup, chicken stock, and fresh rosemary. Cook until reduced by half.
- Return chicken and apricots to skillet and use a spoon to coat chicken with sauce. Drizzle the extra virgin olive oil to finish. Serve over grains or starch of choice, like rice, quinoa, couscous, cauliflower rice or mashed potatoes.
Homemade pesto, freshly caramelized grilled apricots and crispy prosciutto are the perfect trio atop flatbread. Recipe provided by our blogger friend, Lauren, from Bon Appeteach.
- 4 Low-carb tortillas or flatbreads
- 2 Ripe apricots, halved and pitted
- 1 cup Freshly grated mozzarella
- 4 slices Prosciutto
- 1/4 cup Almonds
- 1/2 cup Fresh basil
- 1 Garlic clove
- 1/3 cup Parmesan cheese
- Oil, as needed
- Preheat your grill to medium heat and set it up for indirect cooking.
- In a food processor, combine the fresh basil, almonds, garlic, and parmesan cheese. Pulse a few times until it starts to break down and look crumbly. Slowly drizzle in the oil until a nice pesto paste forms.
- On your flatbread, place a few tablespoons of pesto across the top. Add the freshly grated mozzarella and tear up pieces of prosciutto to go over the top. Place the flatbreads on indirect heat and cook on the grill until crispy and the cheese has melted.
- While the flatbreads are cooking on direct heat, place the apricots cut side down across the grates. Cook for 2 minutes or so. You want the apricots to char slightly and caramelize. Remove from the heat when cooked and slice each half into 4 pieces.
- When the flatbreads are cooked and crispy, top each flatbread with 4 slices of apricot. Serve whole or cut into quarters to make it easier to share.
The salty and sweet combination with fresh peaches is a perfect addition to your breakfast lineup. The bonus is that this recipe only requires five ingredients. Recipe provided by our blogger friend, Mary Ellen, from Milk N Honey Nutrition.
- 5 slices Bacon
- 1 Tbsp. Maple syrup
- 2 Fresh peaches, peeled and sliced
- 2 cups Plain Greek yogurt
- 2/3 cup Granola
- Preheat your oven to 400°F. Line a rimmed baking sheet with aluminum foil. Place a baking rack inside the pan. Arrange bacon strips in a single layer on the baking rack.
- Using a basting brush, lightly brush the bacon with maple syrup. Bake for 15 minutes or until crispy.
- Remove the pan from the oven and let the bacon cool completely. Once cooled, crumble the bacon into small pieces and set aside.
- To assemble the parfaits: use 2 medium-sized Mason jars or glasses.
- For each jar, begin to layer your ingredients in the following order until the jar is full: peach slices, 3 tablespoons granola, 2–3 tablespoons crumbled bacon pieces, 1/2 cup Greek yogurt.
- Garnish with extra bacon, granola and peach slices on top.
- Note: If your peaches aren’t quite ripe yet, but you’re eager to make these parfaits, slice and peel your peaches and toss them in 1 tablespoon of brown or coconut sugar. Place them in a microwave-safe bowl, and cover. Heat for 90 seconds. This will release some of the juices and allow the peaches to soften.
These muffins are filled with juicy apricots and have a sweet oat streusel topping. They’re perfect to grab for an on-the-go breakfast. Recipe provided by our blogger friend, Lauren, at Laur Loves to Eat.
- 1 cup All-purpose flour
- 1 cup Rolled oats
- 1/2 tsp. Baking soda
- 2 tsp. Baking powder
- 1/2 tsp. Salt
- 1 cup Plain Greek yogurt
- 1 egg
- 1/2 cup Milk
- 1/4 cup Honey
- 1 cup Apricots, chopped
For the streusel:
- 1 Tbsp. Rolled oats
- 1 Tbsp. All-purpose flour
- 1/2 cup Brown sugar
- 2 Tbsp. Cold butter, cut into chunks
- Preheat the oven to 350°F and line a muffin tin with liners.
- In a large bowl, stir together the flour, oats, baking soda, baking powder and salt.
- In a separate bowl, stir together the Greek yogurt, egg, melted butter, milk and honey.
- Add the wet ingredients to the dry and stir until well combined. Fold in the apricots.
- For the streusel: combine oats, flour, brown sugar and butter in a small bowl. Mix by hand until a crumbly mixture forms.
- Fill each muffin liner three quarters of the way full and top with streusel.
- Bake for 20–25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Take full advantage of peach season by making sweet and easy-to-prep oatmeal. Each bite is topped with robust cinnamon crunch. Recipe provided by our blogger friend, Ericka, at Nibbles and Feasts.
- 1/4 cup Brown sugar
- 1/8 tsp. Salt
- 1/4 tsp. Ground cinnamon
- 1 Tbsp. Water
- 1/2 cup Pecans, halved
- Non-stick cooking spray
- 3 cups Old-fashioned rolled oats
- 2 tsp. Baking powder
- 1 tsp. Ground cinnamon
- 1/2 tsp. Ground nutmeg
- 1/2 tsp. Ground ginger
- 2 cups Milk of your choice
- 1/2 cup Maple syrup
- 2 Eggs, beaten
- 3 lg. Yellow peaches, chopped
- 1/3 cup Pecans, chopped
- Whipped cream
- Mint leaves, for garnish
- For pecans: Line a small tray with parchment paper. Set aside.
- Combine brown sugar, salt, cinnamon and water in a small pan. Heat over medium heat until sugar dissolves and begins to bubble. Stir in pecans, coating evenly and cook for 3 minutes.
- Remove from heat. Spread mixture on parchment paper-lined tray in a single layer. Let cool. Break to separate and set aside.
- For oatmeal: Preheat oven to 350°F. Spray an 9×13″ oven dish with non-stick olive oil spray. Set aside.
- Stir together oats, baking powder, cinnamon, nutmeg, ginger in a large bowl. Add in milk, maple syrup and eggs, stir until evenly distributed. Fold in peaches and pecans.
- Pour oat mixture into prepared oven dish, spreading with a spatula.Top with glazed pecans and bake for 40–42 minutes. Let cool, serve and garnish with whipped cream, fresh peach slices and mint leaves.
START A STONE FRUIT SHOPPING LIST ORDER STONE FRUIT FOR DELIVERY
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Three Cheers for Cherries!
Get the party started with sweet cherry flavor. Load up on 4th of July must-haves and celebrate with these colorful, patriotic eats from our blogger friends.
Edible flowers make the perfect toppers for toast you’ll cherry much enjoy! Recipe provided by our blogger friend, Diana, at Dining with Diana.
Finish this cool summer treat off with a graham cracker topping, then let the freezer do the hard work! Recipe provided by our blogger friend, Holly, from A Baker’s House
Tangy homemade dressing tops wild rice salad, with pops of crunchy pistachios and pickled cherries. Recipe provided by our blogger friend, Lisa, from Garlic & Zest
Layer creamy, no-bake cheesecake mousse with delicious cherry filling in small Mason jars for a perfect summer treat. Recipe provided by our blogger friend, Glory, at Glorious Treats
Naturally sweetened oat bars, perfect for packing in lunches or snacking on the go. Recipe provided by our blogger friend, Molly, at Spices in my DNA
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Veggie Lunch Recipes
We’re Livin’ on the Veg! Check out these four yummy veggie lunch recipes made with our favorite vegan alternatives from our friends at Field Roast, Gardein, and Daiya. They’re sure to keep you fueled all day, from breakfast to dinner.
Thick dressing packs the perfect punch to a nutrient-dense salad. More broccoli, please. Recipe provided by our blogger friend, Sashi, at Savory Spin
One bite and you’re hooked on these mini vegan pinwheels! Filled with Daiya dairy-free cheese and Sprouts Basil Pesto, they’re sure to be crowd pleasers. Recipe provided by our blogger friend, Kaylee, from Lemons and Basil
Tofu scrambles are the latest breakfast craze. This one in particular is made with Sprouts Soft Tofu and vegan Field Roast sausages! Recipe provided by our blogger friend, Ericka, at Nibbles and Feasts
Enjoy a fresh, crispy and protein-packed salad, made with Gardein Chick’n Tenders for a mixture of sweet and savory Asian-inspired zing. Recipe provided by our blogger friend, Toni, at Plant Based on a Budget
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Whether it’s the ultimate burger or the perfect steak, these tips from our experts in the Butcher Shop, will help ensure you wow friends and family, every time.
Tip 1. Starting
Before you heat up the grill, remove the meat from the fridge 20–60 minutes before cooking, this allows heat to evenly transfer throughout the meat while its cooking. Skipping this step means your meat will cook unevenly.
Tip 2. Seasoning
Naturally, personal tastes differ, but if you’re in doubt, going simple allows the meat to shine. Try seasoning both sides with freshly ground black pepper and coarse-grain Kosher or sea salt. A coarse salt will give you that bright salt crunch and flavor enhancement without too much sodium.
Tip 3. Searing
Searing the meat first—on high-high heat—locks in the flavors. Look for brown caramelization on both sides before. A cast-iron skillet is ideal for this step because it holds high heat and disperses it evenly.
Tip 4. Temperatures for Grilling Steak
Investing in a meat thermometer will help you cook your steak to perfection! The most important thing to remember about temperature is to pull your meat from the heat when it is 5°F cooler than you want it. For example, if you want a medium steak, pull it from the grill or the pan when it reaches 140°F. This is true for any steak, whether it’s ¾- or 3-inch thick.
- Rare: 130°F
- Medium-rare: 135°F
- Medium: 145°F
- Medium-well: 150°F
- Well-done: 160°F
Tip 5. Give It a REST
Tented or not—when you pull your meat from the heat, allow it to rest for at least 5 minutes. This allows the muscles to relax and the juices to flow out—that’s when you know it’s ready. Then for meaty magic, pour those juices over the steak and serve!
What If You Don’t Have a Grill?
Don’t let the lack of a grill stop you from creating steak perfection in your own kitchen. After searing and caramelizing the meat on both sides, you can turn the heat down and continue to cook in the skillet. Or you can put it on a broiling pan and cook it in the oven at 375°F. (If you don’t have a roasting pan, you can use a cooling rack on a cookie sheet to catch the drippings.) Whether pan or oven cooked, you’ll still want to test the doneness with a meat thermometer.
Because grass-fed beef is leaner than grain-fed beef, it has less fat and doesn’t retain its juices as much. This results in faster cooking times. Using your meat thermometer earlier than you think you need to can help.
Did you know?
Every Sprouts Butcher Shop has a trained butcher who’s happy to custom cut steaks to your favorite thickness or share their own great grilling tips. After all, they love meat as much as you do. And, if you need a specific cut for a special occasion, they can help with that too!
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Make your next fiesta the taco the town with these easy-to-make Cinco de Mayo recipes by our blogger friends!
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With Easter right around the corner, we are delighted to share these ham-tastic, tasty recipes from our blogger friends with you.
Spiced Baked Ham with Apple Chutney
A decadent blend of spices, perfectly paired with rich apple chutney. Recipe provided by our blogger friend, Andrea, from Beautiful Eats and Things.
- 10 lb. Butcher Shop Spiral-sliced Ham
- 2 Red apples, diced
- 1 sm. Onion, diced
- 1 Tbsp. Olive oil
- 1 cup Water
- 1/4 tsp. Sprouts Cayenne Pepper
- 1 tsp. Nutmeg
- Salt and pepper, to taste
- Preheat oven to 350°F. Remove ham from packaging, set glaze pack aside, and place ham in a large roasting pan. Place cloves along the outside of the ham; about 1 1/2-inches apart. Add about 1 inch of water to pan and cover loosely with foil. Bake for about 1 hour and 45 minutes, or 7–10 minutes per each pound.
- In a medium saucepan, heat oil on medium-high heat. Add diced apples and onions to saucepan and cook until onions are soft.
- Once apples are completely soft, remove from heat and add salt and pepper, to taste.
- When the ham is done cooking, make glaze according to the package instructions, spreading it on the outside of the ham. Turn oven up to 425°F and bake ham, uncovered, for about 10 minutes or until glaze starts to bubble.
- Serve with Apple Chutney and enjoy!
Maple Rosemary Glazed Ham
If you’re in the mood for sweet and savory, trade the glaze packet for an easy, two-ingredient maple rosemary glaze. Recipe provided by our blogger friend, Rebecca, at Nourish Nutrition Blog.
- 10 lb. Butcher Shop Spiral Sliced Ham
- 1/3 cup Maple syrup
- 3 Rosemary sprigs
- Preheat oven to 275°F. While oven is preheating, place ham in roasting pan, cut side down and cover with tin foil.
- Place in oven once preheated. Cook for 10–12 minutes per pound. When there are 45 minutes of cook time left, prepare glaze by pouring 1/3 cup maple syrup into sauce pan. Add 3 sprigs of rosemary. Heat over medium-low heat for 15 minutes.
- Remove ham from oven with about 30 minutes remaining on cooking time. Pour maple rosemary glaze over ham, brush it into each cut in the ham. Return to oven, uncovered. Cook for another 30 minutes.
- Remove from oven. Brush more glaze (from the bottom of the pan) onto ham, it will be watery, but that’s okay. Cover with foil again and let it rest for 15–20 minutes.
Baked Ham with Bourbon Orange Glaze
Elevate your ham by adding a homemade bourbon orange glaze! This is an amazing recipe that
looks fancy but is super simple to make. Recipe provided by our blogger friend, Erin, at Speckled Palate.
- 11 lb. Butcher Shop Spiral-sliced Ham
- 1 cup Orange juice
- 6 Tbsp. Honey
- 1/4 cup Honey Dijon mustard
- 1/4 cup Stone-ground mustard
- 1/4 cup Unsalted butter
- 1/2 cup Bourbon
- 2 Navel oranges, zested
- 1 1/2 tsp. Worcestershire sauce
- For the ham: preheat the oven to 350°F. On a large sheet pan lined with three layers of aluminum foil, which you will wrap the ham in.
- Remove the ham from its packaging, and remove the plastic from the bone end of the ham. Place the ham face down on the prepared, lined baking sheet.
- Cover loosely and completely with the foil, making sure the foil ends are crimped so juices don’t leak out of the foil.
- Once the ham is ready, bake for 100 minutes. (The package’s instructions say to bake the ham 7–10 minutes per pound, and that the internal temperature needs to reach 120°F, so if you have a smaller ham, be sure to calculate your time accordingly.)
- For the glaze: When the ham is almost done with its first bake, make the glaze in a saucepan. Combine the orange juice, honey, mustards, butter, bourbon, orange zest and Worcestershire sauce. Whisk until smooth.
- Cook over medium heat, stirring constantly, for 20–25 minutes, or until thick and bubbly. (Stirring constantly will ensure that it doesn’t burn, because if you’re not careful, it will.)
- When the ham has finished its first bake, remove from the oven and remove the foil from the top of the ham. Roll them down, crimping near the bottom, so the ham is exposed, but the foil still covers the bottom of the ham.
- Turn up the oven to 425°F. Brush the glaze over the uncovered ham, and place in the oven to bake for an additional hour. Every 15 minutes, remove the ham from the oven and liberally coat the ham in glaze.
- After brushing with the last of the glaze, bake an additional 30 minutes, or until the ham is caramelized. If any parts of the ham look like they’re at risk to burn, cover loosely with foil.
- Remove the ham from the oven, and let cool for 15 minutes. Carve and serve warm!
Tangy Glazed Ham
Chipotle and Dijon mustards team up to make this ham glaze with zip. Recipe provided by our blogger friend, Cheryl, at Pook’s Pantry.
- 10 lb. Butcher Shop Spiral-sliced Ham
- 4 Tbsp. Unsalted butter
- 1/2 cup Brown sugar, lightly packed
- 1/2 cup Honey
- 2 Tbsp. Sauce from chipotles en adobo
- 2 Tbsp. Whole-grain Dijon mustard
- 2 tsp. Minced garlic
- For the ham: Preheat oven to 325° F. Place ham, flat side down, on a rack inside of a roasting pan and add 1/2 cup water to the pan. Cover tightly with aluminum foil.
- Bake for 1 1/2 hours or until heated through.
- For the glaze: In a small sauce pot, combine butter, brown sugar, honey, sauce from chipotles, Dijon mustard and garlic. Whisk to combine.
- Heat until bubbling and sugar is dissolved. Remove from heat and set aside.
- When ham is heated through, remove it from the oven, take off the foil and raise oven temperature to 400°F.
- Brush half of the glaze on the ham and bake uncovered for 10 minutes. Brush remaining glaze on the ham and bake for another 10 minutes until glaze is caramelized. Let rest for 8–10 minutes before serving.
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We are now proud to carry air-chilled, organic chicken in all stores! With better flavor and texture, our organic air-chilled chicken is tender. The skin is crispy while keeping the chicken incredibly juicy. The air-chilling process is kind to the earth, saving thousands of gallons of water a day.
Easiest Roasted Chicken
Roasted over a bed of root vegetables for extra flavor, this recipe couldn’t be simpler or more foolproof. Recipe provided by our blogger friend, Molly, at Spices in my DNA.
- 3.5 lb. Organic Sprouts Whole Chicken
- 2 tsp. Sea salt
- 1 tsp. Ground black pepper
- 1 Lemon, halved
- Several sprigs of fresh thyme
- 1 cup Red potatoes, cubed
- 1 cup Sweet potatoes, peeled and cubed
- 1 cup Parsnips, cubed
- 1 cup Celery root, cubed
- 1 1/2 tsp. Olive oil
- 3/4 cup Chicken broth
- Preheat oven to 425°F. Rinse your chicken under cold water and dry very well with paper towels. You want the chicken to be as dry as possible so it develops a crispy crust!
- Season the inside of the cavity with a couple pinches of salt and pepper. Rub the outside of the chicken generously with the salt and pepper. Stuff the cavity with the halved lemon and thyme. I like to stuff in half of the lemon, a couple sprigs of thyme, the other half of the lemon, and then the remaining thyme.
- Truss the chicken using butcher’s twine. Check out this video on how to truss. Trussing will ensure your chicken cooks evenly.
- Place the root vegetables in a heavy, large, oven-safe skillet, like a cast iron. Alternately, you can use a shallow roasting pan or rimmed baking sheet. Toss the vegetables in the olive oil and a couple pinches of salt and pepper.
- Arrange vegetables in a single, even layer. Place the trussed chicken on top of the vegetables and pour the chicken broth over the vegetables. Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until outside of the chicken is golden brown and crispy, the meat feels firm when pressed, the juices run clear. If you have a thermometer, the meat near the inner thigh (between the leg and the breast, reads 165°F.
- Let chicken rest for 10–15 minutes or so before carving. This ensures a super juicy bird! At this point, I discard the root vegetables. They really serve just as a bed to roast the chicken on, and they provide a lot of flavor to the bird.
Slow Cooker Garlic Butter Chicken
Topped with a delicious and easy gravy, this recipe is low-carb and keto-friendly, with Paleo and Whole30® options. Note: You’ll also need aluminum foil, kitchen twine and a pastry brush. Recipe provided by our blogger friend, Cheryl Malik, at 40 Aprons.
- 1/4 cup Fresh parsley
- 3 Garlic cloves, peeled
- 4 Tbsp. Unsalted butter, softened
- 1+ tsp. Salt
- 1 Garlic head, sliced in half crosswise
- 3-4 lb. Sprouts Organic Whole Chicken, giblets removed
- 1 Tbsp. Avocado or olive oil
- 3 Tbsp. Cassava flour
- 1/2 cup Chicken stock
- For the garlic butter: In a food processor, combine parsley and garlic. Pulse until chopped. Add softened butter and salt and pulse until well combined. Scrape out of food processor into a bowl
- For the chicken: Place chicken on a cutting board and pat dry. Remove giblets if necessary. Loosen skin by inserting fingers between the skin and meat, breaking any membranes connecting the skin to the meat.
- Stuff garlic butter mixture evenly under skin. Working with 1–2 tablespoons at a time, stick a little mixture under the skin then spread out by pressing on top of the butter with your fingers under the skin or another hand on top of the skin. Repeat until all mixture is evenly used under skin over breast and legs.
- Place one half of the garlic inside the chicken cavity.
- Tie chicken legs together. Place a long piece of kitchen twine, about 3-feet long, on a surface. Place chicken in the center of the twine right at the top of the thigh. Take both pieces of twine in your hands and bring them down along the seam between the leg and breast. Loop twine inside the end of the leg and around, bringing both ends together and tying very tightly.
- Sprinkle chicken with a bit more salt. Create a foil rack and place in the bottom of the slow cooker. Twist a long piece of foil into a “rope” then shape into a circle, or ball up 3–4 pieces of foil and place in a triangle or square shape in the bottom of the slow cooker. Place remaining half of garlic head in bottom of slow cooker.
- Place chicken breast down on top of foil rack and cover. Cook on low heat 4–5 hours or until internal temperature registers 160°F.
- Remove ceramic cooker from heating element. Carefully flip the chicken from breast down to breast up. Brush the 1 tablespoon oil all over chicken skin and preheat broiler. Place ceramic cooker in oven about 10 inches from heating element. Watching carefully, broil until skin is evenly browned, then remove from oven.
- Remove chicken from cooker and place on a cutting board. Loosely tent with foil to rest. Replace cooker in slow cooker heating element and turn heat to high.
- For the gravy: Remove the garlic head from slow cooker. Sprinkle drippings with cassava flour and whisk well until smooth. Add in stock and cook 10–15 minutes. If the mixture does not thicken to your liking, transfer to a saucepan and cook a couple minutes over medium heat, whisking constantly.
- Carve chicken and serve with plenty of gravy.
Flavorful Instant Pot Whole Chicken
We love tasty chicken, and we especially love tasty chicken done in under an hour! Grab your instant pot multicooker and have dinner ready in a flash. *Note: for every pound add 6 minutes, for every half a pound add 3 minutes to total cooking time for whole chickens. Recipe provided by our blogger friend, Kate, from Root Revel.
- 3 lbs. Sprouts Organic Whole Chicken
- 1 Garlic head
- 1/2 Sweet onion
- 1/2 Lemon
- 1 bunch Thyme
- 1 bunch Rosemary
- 1 bunch Sage
- 2 Bay leaves
- 6 Tbsp. Butter
- 1 1/2 cups Chicken broth
- 2 Tbsp. Salted white-truffle ghee
- Liberally salt and pepper the inside of the chicken. Stuff chicken with 1 head garlic, cut in half crosswise, onion, lemon, thyme, rosemary, sage and bay leaves.
- Gently loosen the skin from the chicken breast, lifting it from the meat with your fingers and rub about 3 tablespoons of butter under it. Rub 3 more tablespoons of butter all over the chicken surface and season with salt and pepper.
- Add a trivet with handles to the instant pot and add chicken broth. Place the chicken on top of the trivet and cover with the lid, lock it, point valve to sealed, press high pressure and set the timer for 20 minutes.
- Let the pressure naturally release for 15 minutes, followed by a quick release of the remaining pressure. Remove the chicken and test temp to ensure it’s cooked to 165°F. and place it on a baking sheet, breast side up. Brush 2 tablespoons melted truffle ghee over top of chicken.
- Broil for 5–8 minutes, or until skin is golden-brown and crispy. Serve and enjoy!
Looking to for ways to get green this St. Patrick’s Day? These recipes from our blogger friends are straight from the pot of gold at the end of the rainbow!
You’ll be over the rainbow for this Avocado Hummus with homemade, shamrock-shaped tortilla chips! Recipe provided
by our blogger friend, Karman, at The Nutrition Adventure.
- 4 12-inch Whole wheat tortillas
- 1/4 cup Extra virgin olive oil
- 1 15.5-oz. can Great Northern beans
- 1 Avocado
- 1/4 cup Fresh cilantro leaves
- 1 lg. Garlic clove
- 1/2 Jalapeño, seeds and ribs removed
- 1/8 tsp. Salt
- Cooking spray
- Cayenne pepper, to taste
- Preheat oven to 350°F and line a 18×13-inch baking sheet with aluminum foil. Spray the foil with cooking spray.
- Use a shamrock-shaped cookie cutter, or a circle cookie cutter, to cut out tortilla chips. Place the cut tortillas on the baking sheet, being sure to not overlap. Spray the tortillas with cooking spray and sprinkle with kosher salt.
- Place baking sheet in the oven and bake for 10 minutes, turning the tortillas over half way through baking. Allow tortilla chips to cool thoroughly.
- While the tortilla chips are baking, prepare hummus by combining the olive oil, beans, avocado, cilantro, lime juice, garlic, jalapeno, cumin, salt, and cayenne pepper in a food processor or blender, processing until smooth. If more liquid is needed to make the hummus smooth, add 1 tablespoon of water at a time until desired consistency is achieved.
- Serve hummus with tortilla chips and fresh vegetables, if desired. Keep hummus in an air-tight container in the refrigerator for up to 2 days.
Celebrate St. Patrick’s Day with a creamy and decadent bowl of warm broccoli cheddar soup topped with shamrock-shaped croutons. Recipe provided by our blogger friend, Ericka, at Nibbles and Feasts.
- 2 Tbsp. Olive oil
1 1/2 cups White onion, chopped
- 2 Celery stalks, chopped
- 5 cups Broccoli florets, save a few for garnish
- 1 med. Yukon gold potato, chopped
- 4 cups Sprouts Vegetable Broth
- 1 1/2 tsp. Salt
- 1/2 tsp. Black pepper
- 1 cup Milk (2% or whole)
- 2 cups Cheddar cheese, grated
- 4 lg. Garlic cloves, minced
- 1 tsp. Dried oregano
- 1 tsp. Dried thyme, crumbled
- 1/2 tsp.Black pepper
- 1/2 cup Olive oil
- 6 slices Sourdough bread
- For the soup: Heat oil in a large saucepan. Add onion and cook for 5–7 minutes, until tender. Add garlic and cook for 1 minute.
- Add celery, broccoli and potato. Cook for 2 minutes and stir in vegetable broth, 1 teaspoon salt and pepper. Cover and simmer for 20 minutes or until potato is soft.
- Transfer to a blender and blend until smooth or blend with an immersion blender in the saucepan. If blended in a blender, return soup to saucepan, add milk and stir in cheese until it melts. Serve. Garnish with small broccoli florets and croutons.
- For croutons: Preheat oven to 350° F. Combine garlic, oregano, thyme, 1/2 teaspoon salt, pepper and oil in a small saucepan over low-medium heat. Bring to simmer for 5 minutes.
- Cut out bread with a 2-inch shamrock cookie cutter. Cut any remaining bread in cubes.
- Arrange shamrock cut-out bread and cubes in one layer on a baking sheet. Brush with oil mixture on all sides. Bake for 12-14 minutes until gold and crispy. Serve as soup topping.
Cookies and Cream Shamrock Cookies
These cookies can be cut into any shape, but they’re perfectly cute for St. Patrick’s Day in a simple shamrock shape. Topped with buttercream frosting, these cookies are flavorful and delicious. Recipe provided by our blogger friend, Glory, at Glorious Treats.
- 2 1/2 cups All-purpose flour
- 3/4 cup Chocolate sandwich cookie crumbs (about eight, filling included)
- 1 tsp. Baking powder
- 1/2 + 1/4 tsp. Salt
- 1 1/2 cups Unsalted butter
- 1 cup Sugar
- 1 Egg
- 1 1/2 tsp. Vanilla extract
- 2 oz. Cream cheese
- 2 cups Powdered sugar
- Natural green food coloring
- In a large bowl, add the crushed cookie crumbs to flour, then add baking powder and salt and set aside.
- In the bowl of an electric mixer, add 1 cup butter (cold, but cut into pieces) and blend until butter is smooth.
- Add sugar to the butter and blend until well-combined and fluffy.
- Add egg and 1 teaspoon vanilla to the sugar and butter mixture, blend until fully incorporated.
- With the mixer on low, slowly add the flour/crumb mixture. Blend until all ingredients are combined and the dough begins to pull away from the sides of the bowl.
- Remove dough and roll out on a lightly floured work surface, or roll out between two sheets of plastic wrap (and then no flour is needed). Roll dough to about 3/8″ thick. Cut out desired shapes and place on a baking sheet lined with parchment paper or silicone liner.
- Chill entire baking sheet of cookies (in the fridge) while you heat the oven to 350°F. Bake cookies for about 10 minutes, or until the tops no longer looks moist. Allow to cool a few minutes on the baking sheet, then move to a cooling rack. Cool completely before frosting.
- For the frosting: In the bowl of an electric mixer, beat 1/2 cup butter until smooth. Add cream cheese and continue to blend until fully smooth.
- Add 1 cup of powdered sugar and blend. Add 1/4 tsp. salt and 1/2 tsp. vanilla and continue to blend.
- Add second cup of powdered sugar and mix until smooth and fluffy. Add food coloring, as desired.
- Spread frosting onto fully cooled cookies, or add frosting to a piping bag and fill in the cookies with a tight zig-zag pattern (as shown).
Shamrock Spinach Pancakes
You’ll be surprised to find out these family-friendly pancakes don’t have an overwhelming taste of spinach and will make eating healthier breeze. Recipe provided by our blogger friend, Holly Baker, at A Bakers House.
Note: If you’d like to make shamrock-shaped pancakes, place a metal cookie cutter sprayed with baking spray on your heated pan. Fill with a thin layer of spinach pancake batter. Wait until bubbles form then remove the cookie cutter with tongs (the cookie cutter will be HOT!), flip the pancake and cook for an additional 30 seconds. Spray the cookie cutter again before using for the next pancake.
- 1 2/3 cups Gluten-free pancake mix
1 1/2 cups Water
- 1/2 cup Tightly packed fresh spinach leaves
- 1/2 cup Sprouts Organic Maple Syrup
- 2 Tbsp. Sprouts unsalted butter
- Baking Spray
- Heat a large pan or griddle over medium-high heat. Spray with baking spray.
- Pour batter onto the heated pan. Wait until bubbles start to form in the middle of the pancake, then flip and cook for another 30 seconds.
- Serve with butter and syrup.