7 Fall-Ready Hatch Chile Recipes

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Hatch them while you can!

They’re back! Hatch green chiles are a popular fall treasure. Harvested only from the Hatch Valley in New Mexico, they add a distinct dosage of flavor and spice to both sweet and savory recipes. Try out seven of our newest hatch recipes from our blogger friends and see for yourself!

Hatch Green Chile Mini Chicken Nachos

1. Hatch Chile Bite-Size Chicken Nachos

Shredded chicken spiced with Hatch chile is piled on waffles fries, and served with a savory hatch salsa queso.

Recipe provided by our blogger friend, Megan, at Cake N Knife.

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  Hatch Chile Sausage Queso Fundido
 

2. Hatch Chile Sausage Queso Fundido

This cheesy dip pairs sweet corn, zucchini and our spicy Butcher Shop Hatch Chile Pork Sausage.

Recipe provided by our blogger friend, Billy, at Wit and Vinegar.

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  Mason Jar Hatch Chile Esquites

3. Mason Jar Hatch Chile Esquites

A flavorful Mexican bite-sized salad, made with roasted corn and Hatch chiles. Great for parties or gatherings of any kind!

Recipe provided by our blogger friend, Cheryl, from 40 Aprons.

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  Bacon-Wrapped Hatch Chile Poppers

4. Bacon-Wrapped Hatch Chile Poppers

Take hatch chile season to the next level with this easy-to-grill, low-carb, scrumptious appetizer. Warning, these are seriously addicting!

Recipe provided by our blogger friend, Lauren, from Bon Appeteach.

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  Guacamole and Shrimp Cucumber Bites

5. Guacamole and Shrimp Cucumber Bites

Crispy cucumber slices are topped with grilled shrimp and our Sprouts Hatch Chile Guacamole for a snack full of healthy fats and protein!

Recipe provided by our blogger friend, Nichole, from Casa de Crews.

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  Sweet & Spicy Shrimp

6. Sweet & Spicy Shrimp

Our Butcher Shop Hatch Chile Pork Sausage is paired with jumbo shrimp and a sweet chili dipping sauce to create these appetizing bites.

Recipe provided by our blogger friend, Tawnie, at Kroll’s Korner.

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  Mini Hatch Chile Cornbread Muffins

7. Mini Hatch Chile Cornbread Muffins

    These muffins are sweet with a hint of spice! Made with in-season hatch chiles, they’re flavorful on the inside with a golden crunch on the outside.

    Recipe provided by our blogger friend, Erin, from The Speckled Palate.

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Ready to find your new Hatch favorite?

START SHOPPING NOW at sprouts.com
 

Drink the Tropics

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Send your taste buds to the islands with these simple, refreshing tropical drinks. Combine, mix, serve and enjoy! Who knew a tropical getaway could be so easy?
Pineapple Drink Recipe

Pineapple Dream

COMBINE

  • 3 cups Pineapple juice
  • 1 cup Orange juice
  • 1 cup Coconut water
  • 2 cups Club soda
  • Pineapple slices and maraschino cherries, for garnish
  1. Mix all liquids in a pitcher. Garnish chilled glasses with pineapple slices and a maraschino cherry. Serves 4.
 
Dragon Fruit Drink Recipe

Dragon Delight

COMBINE

  • 1 Red-fleshed dragon fruit, roughly chopped into small pieces
  • 1 Ripe mango
  • 4 Fresh mint leaves
  • 4 oz. Pineapple juice
  • 1 handful Crushed ice
  • 1/3 cup Sparkling water
  1. Mix in a blender until smooth. Serve in a chilled glass, garnished with dragon fruit slice. Serves 2.
 
Passionfruit Drink Recipe

Island Refresher

COMBINE

  • 3 cups Passionfruit juice
  • 2 cups Coconut water
  • 1/2 cup Fresh lime juice (about 8 limes)
  • 2 cups Club soda or sparkling water
  • 1/2 Pineapple, cored and cut into spears
  1. In a pitcher, mix all the liquids. Pour into chilled glasses and garnish with pineapple spears. Serves 4.
 
Rambutan Breeze Spritzer

Rambutan Breeze

COMBINE

  • 1 Rambutan
  • 1 tsp. Sugar, or to taste
  • 1 oz. Water
  • 1 tsp. Lime juice
  • 1/4 tsp. Vanilla
  • 2 oz. Club soda
  1. Slice the rambutan around the middle and peel out the fruit. Add to blender with the other ingredients. Serve in chilled glasses.

Facebook Live: Savor Summer with Stone Fruit

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Savor Summer with Stone Fruit

Your summertime pit stop is here! Explore the summer’s sweetest stone fruit with these mouth-watering recipes by Joanna from Baked by Joanna

Plumcot Sangria Mocktail

A plumcot sangria mocktail that’s refreshing and light. The longer it chills in the fridge, the better it tastes!

INGREDIENTS:

  • 8 Plumcots (2 different varieties), pitted and sliced into wedges
  • 12 oz. Brewed Ginger Beer
  • 1 lg. Sparkling Lemon Mineral Water, plus extra to top off drink
  • 6 springs Mint Leaves, plus extra for garnish
  • Maple syrup (optional)
  • Cherries, pitted (optional)

INSTRUCTIONS:

  1. Fill a large pitcher with the sliced plumcots, ginger beer, sparkling lemon mineral water and mint leaves. Refrigerate for a minimum of 2 hours.
  2. When serving, add sweetness by adding a teaspoon of maple syrup (or more, depending on preference) to a glass before pouring in the sangria mocktail and spooning in pieces of the fruit. Top with a splash of sparkling lemon mineral water and garnish with a mint sprig.
  3. To keep the beverage cold, add frozen cherries.

Quick Plumcot Crumble 

This flavorful crumble is prepared on the stove and takes only minutes to complete, leaving you more time to savor!

INGREDIENTS:

  • 8 Plumcots (2 different varieties), peeled, pitted and sliced into wedges.
  • 1/3 cup Maple syrup
  • 1 tsp. All-purpose flour
  • 1 tsp. Cinnamon, ground
  • Sugar (optional)
  • 2 Tbsp. Butter, unsalted
  • 1 cup Rolled oats
  • 12 gingersnaps, chopped
  • 2/3 cup Pecans, chopped
  • 1/4 cup Pumpkin seeds, raw
  • Whipped cream (optional)

INSTRUCTIONS:

  1. In a pan on medium heat, add the plumcots (including juices) and 1 tablespoon of maple syrup. Cook until the juices come to a slow simmer and then stir in the flour and ground cinnamon. Cook until the sauce thickens. Taste and add sugar, if preferred. Remove from the heat and set aside.
  2. In a nonstick pan, cook the butter on medium-high heat until it browns. Add the oats, toasting until the oats have absorbed the butter and have turned slightly golden. Stir in the gingersnaps, pecans, pumpkin seeds and remainder of the maple syrup. Cook until the syrup looks absorbed and large clusters form. Transfer the mixture to a parchment-lined plate and allow to cool. Be careful not to break the clusters.
  3. Serve the plumcots with the oat crumble. Top with whipped cream.

Stone Fruit Grazing Board

An easy way to snack is to assemble a grazing board. Match stone fruits with nuts, spreads, cheese and crackers to satisfy both sweet and savory cravings.

INGREDIENTS:

  • Variety of stone fruit: plumcots, apricots, nectarines, cherries, etc.
  • Dark chocolate squares
  • Gingersnap or spiced cookies
  • Stone fruit preserves
  • Goat cheese
  • Maple syrup
  • Rosemary
  • Savory and sweet crackers
  • Variety of nuts and seeds
  • Tools: serving tray/board, parchment paper, cupcake liners and small bowls

INSTRUCTIONS:

  1. Line a serving tray/board with parchment paper.
  2. Add larger stone fruits making sure to spread out the colors on opposite ends.
  3. Tuck in cupcake liners with cookies and chocolate squares.
  4. Place in bowls filled with preserves.
  5. Flatten two cupcake liners to use as the base for the goat cheese. Spread into a circle and top with maple syrup and rosemary.
  6. Tuck in crackers along the edges.
  7. Fill remaining gaps with seeds, nuts, halved/sliced fruit and smaller stone fruits. To create a more organic look, sprinkle the seeds and nuts over other ingredients in close proximity.
Savor Summer with Stone Fruit

Your summertime pit stop is officially here! We had Baked by Joanna show us the summer’s sweetest stone fruit, and how to prepare them in mouth-watering recipes. We also gave away a $500 Sprouts gift card. Be sure to tune in next time!Recipe: http://bit.ly/2SnSEr5Official Rules: http://bit.ly/2XNp1oM

Posted by Sprouts Farmers Market on Friday, July 19, 2019

Summer Stone Fruit Recipes

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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.  

Pork Chops with Rosemary Plum Sauce and Roasted Veggies

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.

Pork Chops with Rosemary Plum Sauce and Roasted VeggiesIngredients:

  • 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

Directions:

  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Turn the chops over, reduce heat to medium, and cook for another 4–5 minutes (until internal temperature reaches 135 degrees).
  7. Remove the pork chops and set on a plate. Cover tightly with foil and let rest for 5 more minutes.
  8. Serve the pork chops with a spoonful of plum sauce, and a side of potatoes and broccolini.

Amazing Apricot Chicken

Sweet apricot glaze atop crispy chicken thighs make for an unforgettable meal. Recipe provided by our blogger friend, Cheryl, from 40 Aprons.

ApricotsApricot ChickenApricot Chicken on Rice

Ingredients:

For the chicken:
  • 1 Tbsp. Avocado oil
  • 4 Bone-in, skin-on chicken thighs
  • Salt, to taste
For the apricot glaze:
  • 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

Directions:

  1. 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.
  2. Flip chicken thighs so skin side is up and place in oven. Cook 15 minutes.
  3. Remove from oven and carefully transfer chicken to a plate; set aside. Pour oil into a heatproof bowl and set aside.
  4. Note: be careful to use a potholder or towel as you proceed with the recipe. The handle of the skillet will be very hot!
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Grilled Apricot & Pesto Prosciutto Flatbread

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.

Grilled Apricot & Pesto Prosciutto Flatbread

Ingredients:

  • 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

Directions:

  1. Preheat your grill to medium heat and set it up for indirect cooking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Peach Parfait with Maple Bacon Crumbles

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.

Peach Parfaits

Ingredients:

  • 5 slices Bacon
  • 1 Tbsp. Maple syrup
  • 2 Fresh peaches, peeled and sliced
  • 2 cups Plain Greek yogurt
  • 2/3 cup Granola

Directions:

  1. 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.
  2. Using a basting brush, lightly brush the bacon with maple syrup. Bake for 15 minutes or until crispy.
  3. Remove the pan from the oven and let the bacon cool completely. Once cooled, crumble the bacon into small pieces and set aside.
  4. To assemble the parfaits: use 2 medium-sized Mason jars or glasses.
  5. 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.
  6. Garnish with extra bacon, granola and peach slices on top.
  7. 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.

Apricot Oatmeal Muffins

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.

Apricot Muffins

Ingredients:

  • 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

Directions:

  1. Preheat the oven to 350°F and line a muffin tin with liners.
  2. In a large bowl, stir together the flour, oats, baking soda, baking powder and salt.
  3. In a separate bowl, stir together the Greek yogurt, egg, melted butter, milk and honey.
  4. Add the wet ingredients to the dry and stir until well combined. Fold in the apricots.
  5. For the streusel: combine oats, flour, brown sugar and butter in a small bowl. Mix by hand until a crumbly mixture forms.
  6. Fill each muffin liner three quarters of the way full and top with streusel.
  7. Bake for 20–25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Baked Peach Oatmeal with Glazed Pecans

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.

Baked Peach Oatmeal with Glazed PecansIngredients:

For pecans:
  • 1/4 cup Brown sugar
  • 1/8 tsp. Salt
  • 1/4 tsp. Ground cinnamon
  • 1 Tbsp. Water
  • 1/2 cup Pecans, halved
For oatmeal:
  • 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

Directions:

  1. For pecans: Line a small tray with parchment paper. Set aside.
  2. 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.
  3. Remove from heat. Spread mixture on parchment paper-lined tray in a single layer. Let cool. Break to separate and set aside.
  4. For oatmeal: Preheat oven to 350°F. Spray an 9×13″ oven dish with non-stick olive oil spray. Set aside.
  5. 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.
  6. 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

Cherries: A Daily Dose of Antioxidants

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Bowl of cherries Cherry season is upon us! Throughout the summer, the produce bins at Sprouts will be piled high with bags of the crimson beauties (and maybe some yellow-pink Rainiers, too) A popular seasonal favorite, we carry the best quality and variety of cherries—just for you! Aside from their sweet tang and portability, cherries also happen to have one of the highest levels of antioxidants of any fruit, about the same as blueberries. Antioxidants help to counter damage done to our cells by free radicals.

How to Pick the Best Cherries

How to Pick the Best Cherries When picking Bing cherries, look for large, firm fruit with a deep red-to-burgundy color. Rainier cherries should also be large and firm with yellow and red blushed skin. Brown spotting on Rainier cherries usually indicates higher sugar. Avoid cherries of any variety if the skin is soft or blemished or if they are sticky and leaking. While most of us know cherries as a snack or ingredient in pies, tarts and other desserts, (like this easy no-bake Cherry Cheesecake Mouse),their sweet tartness makes for a great addition to savory dishes, such as this Roasted Red Cherries & Red Onions recipe. Cherries are also delicious when pitted and dried, adding a delightful texture and flavor when added to salads. 

How to Pit a Cherry—the Easy Way

While it’s hard to find fault with cherries, the pesky pit can get in the way. You can purchase a pitter at kitchen specialty store or try this easy hack. To get started, you’ll need a drinking straw and favorite variety of cherries. Remove the stem and simply, press the straw through the base of the fruit and push the pit out—so easy!
Stemilt Hill Cherry Farm
Stemilt’s Dreamland farm near Wenatchee, Washington.

Stemilt: Our Cherry-growing Partner

Summertime is synonymous with sweet, fresh-picked cherries. Sunny, warm days, and Washington State’s perfect arid growing climate are among the many reasons we partner with the Mathison family—they’ve been farming cherries for over a century. Six generations of passion, persistence and innovation have made Stemilt a leading supplier of world-famous cherries. Each cherry is hand-picked, and the latest technology is used to deliver the freshest cherries available!  

A Responsible Choice

Since 1989, Stemilt has been committed to sustainability and regenerative agricultural practices. Their program, Responsible Choice®, focuses on organic farming, integrated pest management, reusable waste practices, solar energy and water conservation. Their goal is for all their team members and their families to live happy and healthy lives—enjoying the communities where they live, work and play.

Providing a Helping Hand

Stemilt is actively involved in giving back to their community. During the holidays, they give gifts to help foster kids in need. They also fund the construction of homeless shelters in their local community and have an internal program called Helping Hands that assists their team members in times of need.   
Stemilt Cherry Farmer at Harvest
Harvesttime with fourth-generation farmer, Kyle Mathison.

One-of-a-Kind Cherries

An exclusive provider, look for these three types of Stemilt cherries in our stores:
  • Kyle’s Pick® – Considered the best in the world, these reserved cherry varieties are harvested in central Washington and deliver dessert-like flavors.
  • A Half Mile Closer to the Moon® – Grown at 2,640 feet above sea level and higher, these dark-cherries are harvested late in the season for an incredibly juicy and aromatic experience.
  • Skylar Rays® – Firm, crunchy and especially sweet—these cherries are like biting into your favorite candy!

Father’s Day Gift Baskets

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Put a sparkle in Dad’s eye this Father’s Day by gifting him a customized basket that caters to his grilling, snacking, zen or fitness side. These baskets were put together with our favorite dads, grandpas, uncles and fathers-in-law in mind! Each product can be shopped at Sprouts.com.

Grill Master

This basket, made by our blogger friend, Andrea, from Beautiful Eats & Things, has everything Dad needs to make grilling a breeze! Perfectly put together with tasty BBQ sauce and cold beer, it will definitely be a gift he’ll never forget.

 Supplies

  • BBQ Brush Set
  • 5-piece Wooden Utensil Set
  • Beer of choice (Andrea used Elysian Space Dust IPA 6-pack beer)
  • Sprouts Greek Olive Oil
  • Sprouts Organic Bourbon BBQ Sauce
  • Sprouts Cayenne Pepper
  • The Spice Hunter Garlic Herb Sensation Grinder-Salt Free
  • Rib Rack Pork Marinade
  • Sprouts Coconut Rolls
  • Wire basket
  • Tissue paper

Directions

  1. Note: beer is best refrigerated before gifting.
  2. Line basket with tissue paper.
  3. Arrange items in order from largest to shortest in front to back order, starting with the utensil set. The smallest items, cayenne pepper and herb grinder, should be placed in front.

Brew’s and Bites

They say the way to a man’s heart is through his stomach—we couldn’t agree more! With this basket, you can personalize with Dad’s favorite snacks. We chose pork rinds, jerky and chocolate, but feel free to mix and match for a custom, flavorful and satisfying gift. Basket crafted by our blogger friend, Sarah, from Bug and Bookie Snack basket

Supplies

  • EPIC Pork Rinds
  • EPIC Steak and Beef Strips
  • Duke’s Smoked Sausage
  • Blue Moon beer
  • Wonderful Pistachios
  • Mixed nuts
  • Chocolate bar
  • Sprouts Organic Green Sriracha
  • Homeplate Honey and Peanut Butter
  • Country Archer beef jerky 
  • Wire basket
  • Crinkle paper

Directions

  1. Fill basket 1/3 of the way with crinkle paper and fill with various products.

Zen for Men

Let Dad unwind with relaxing bath products—he’ll really love the feeling after a soothing eucalyptus and citrus bubble bath. Bonus: the ocean sport body wash will have him feeling extra good. Basket put together by our blogger friend, Chrissy, from Chrissy Marie Blog.

Supplies

Zen for men
  • Jason Mens Ocean Sport Body Wash 
  • Sprouts Invigorating Body Lotion in Rosemary & Mint 
  • Sprouts Goat’s Milk Bar Soap 
  • Everyone Bubble Bath in Eucalyptus Citrus 
  • Every Man Jack Deodorant in Cedarwood 
  • Sprouts Epsom Salt 
  • Bull Dog Original Shave Gel in Aloe Green Tea 
  • Aura Cacia Mineral Bath in Tranquil Chamomile
  • Metal bucket
  • Crinkle paper

Directions

  1. Line the bottom of the bucket with crinkle paper. Place products in the bucket.

Fitness and Nutrition

Dad will be powering through his workouts, thanks to the supplements, vitamins, and fitness gear in this basket! Summer workouts will be a breeze. Basket put together by our blogger friend, Audrey, at The Audrey Reel. Fitness Favorites in duffle bag

Supplies

  • Ancient Nutrition Keto Protein in Chocolate 
  • Blender Bottle
  • Life Factory Glass Water Bottle
  • Nuun Hydration Energy Tablets in Cherry Limeade 
  • (3) Ultima Individual Electrolyte Replenishing Powder Pouches
  • (2) RX Bar Peanut Butter & Berries Protein Bars
  • (2) RX Bar Double Chocolate Protein Bars
  • Roasted Salted Mixed Nuts (found in the bulk section)
  • Planet Blue 100% UVA/UVB Protection Sport Sunglasses
  • Thinksport SPF 50+ Sunscreen 
  • Duffle bag

Directions

  1. Fill a duffle bag of your choice with Dad’s fitness favorites.

Great Summer Grilling Recipes

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Think Outside the Steak: Grilled Dessert & Grilled Dinner Ideas

While a steak is always great (we’ve got tips for grilling perfection if that’s what you’re craving!), why not grill up something different at your next gathering? With Sprouts Brands, grilling dinner and dessert has never been easier. Here are four recipes sure to be fast summer favorites!
Pineapple Upside-down Cake

Dessert First

It’s always nice to end on a sweet note, this grilled pineapple upside-down cake is so delicious, you might just decide to serve dessert first!  Plus, it’s grilled—keeping the usual oven heat from baking, outdoors. Pineapple Upside-down Cake Recipe (Grilled in a Skillet!)  
Grilled Caesar Salad

Fresh Take on a Classic

Summer and salads go hand-in-hand. In this simple recipe you’ll grill everything from the romaine to the baguette croutons. So easy, it’s sure to become a new fave. Grilled Caesar Salad with Bacon
Grilled Chicken Kebab

Light & Bright

No need to wait for the meat to marinate with this delightfully bright meal featuring The Butcher Shop at Sprouts’ Garlic Herb Marinated Chicken Breast and grilled lemon salsa. Garlic Chicken Kebab Recipe with Grilled Lemon Salsa    
Grilled Gyro Dogs

Knock It Outta the Ballpark

Hit a home run with this take on the traditional grill-out fare. Sprouts Spinach Feta Cheese Chicken Sausage is the star hitter when topped with fresh gyro toppings like tomato, cucumber, parsley, feta and the delicious tang of tzatziki sauce. Grilled Gyro Dogs

5 Easy Ideas for Throwing a Grad Party

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by Katie Sullivan Morford, RDN, founder of Mom’s Kitchen Handbook  Graduation party food ideasGraduation is nearly here. If you’ve got a high school, college or even grad student about to collect a diploma, festivities are in order. It can be tricky to plan and execute, since graduation season can feel overwhelmingly busy. Just know that there is no one-size-fits-all way to celebrate. Here are five fun graduation party food ideas—pick the right one for you and your graduate.

Backyard BBQ

With the weather warming up, move the party outdoors to minimize indoor chaos. It’s an ideal solution for more casual gatherings. Go with ribs, burgers and dogs, making sure you have a main dish option for vegetarians as well. Add a few favorite salads and a platter of fresh fruit, and your job is done.
  • Make It Special: For dessert, arrange a make-your-own-ice-cream-sandwich bar. Set out Bakery Cookie Trays from Sprouts, a tub of vanilla ice cream, and an ice cream scooper and let everyone get to it.

Open House

If you want to invite a lot of people without a lot of work, an open house is the way to go. It can be as straightforward as putting together a few simple appetizers and setting up a bar with your favorite drinks. With Sprouts, you can make it a little more substantial with no effort by ordering Pretzel Hoagie Platters along with a Fresh Vegetable and Hummus Tray.
  • Make It Special: Create a signature mocktail to serve the graduates, such as pineapple/orange juice blended with fresh strawberries served over ice with little paper umbrellas for added flair.

Sit-down Dinner

For something on the more intimate side, a sit-down dinner is a pretty sweet way to celebrate. Start off with an elegant Signature Cheese Tray from Sprouts. For the entree, side and salad, poll your graduate to find out their favorite dishes. If they’re off to college, these are the recipes they’re going to miss!
  • Make It Special: Put your graphic design skills to work by printing an official menu to put at each place setting. It will make the evening feel special and doubles as graduation memorabilia.

Brunch

Depending on the timing of graduation, doing brunch can be a lively way to celebrate. If you have a signature brunch recipe, now is the time to pull it out. If not, start by settling on one main dish, ideally something you can make ahead, such as an egg casserole or baked French toast. Fill in from there by adding a Fresh Fruit Trays and a European Bakery Tray from Sprouts. Make it extra pretty by arranging the fruit and baked goods on your best platters (nobody needs to know they didn’t come out of your own kitchen!).
  • Make It Special: Pick up flowers and balloons that are the colors of your graduate’s soon-to-be school. It won’t go unnoticed.

Potluck

If your budget is tight, consider joining forces with families of other graduates and host a potluck. Map out a game plan, dividing up main dishes, sides, salads, desserts and beverages so you have a nice balance on the table. Keep clean up easy (and eco-friendly) by using the compostable paper goods sold at Sprouts.
  • Make It Special: Gather or make a few silly props, masks, and signs, and set up a make-shift photo booth. If you can get your hands on an instant camera, everyone goes home with a memento from the day.

Instagram Story Giveaway

Take a peek at our Instagram Story on Wednesday, 5/8 for a chance to win Katie’s cookbook! No purchase necessary to enter or win. The giveaway is open to legal residents of the United States who are 18 years of age or older. Official rules.
Katie Sullivan Morford

Meet Our Food Blogger

Katie Sullivan Morford is a food writer, registered dietitian, and author of the recently published book PREP: The Essential College Cookbook. She has two other cookbooks, Rise & Shine: Better Breakfasts for Busy Mornings and Best Lunch Box Ever. Katie has written and developed recipes for a number of publications, including Real Simple, Family Circle, Parents, Self, the San Francisco Chronicle and the New York Times. She is also the voice behind the popular blog Mom’s Kitchen Handbook, which features recipes, nutrition advice, and weekly meal plans for busy families. Katie has an undergraduate degree in English literature along with a Master’s Degree in Clinical Nutrition from New York University. She lives in San Francisco with her husband and three daughters. Katie Sullivan Morford: Moms Kitchen Handbook

Peppers: Hot, Hotter, Hottest

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Chile Peppers

So Hot Right Now!

Loaded with nutrients like vitamins A, C and B9 (folic acid), peppers are also low-calorie and a good source of fiber. You can’t talk about peppers without talking about capsaicin, the chemical compound that provides the heat we experience when eating peppers. It can make you sweat, your eyes water and nose run. Capsaicin can also release a rush of endorphins—which is why some people love them! The hotness of a pepper is measured by the Scoville heat scale ranging from zero to 16 million SHU (Scoville heat units). For reference, bell peppers rank zero SHU and jalapeños weigh in at 2,500–8,000 SHU.

Types of Hot Peppers You’ll Find at Sprouts

Long Hots (100–1,000 SHU)
  • Sweet with a slight sizzle
  • Roast ‘em or pan fry with olive oil
  • Not as hot as a jalapeño
Anaheim Pepper (500–2,500 SHU)
  • Mild fruity sweetness with a touch of heat
  • Super versatile, try them in salsa or chiles rellenos
  • Usually green, when left on the vine to turn red, they’re called chile Colorado
Hungarian Wax Pepper(1,000–15,000 SHU)
  • Tangy, it looks like a banana pepper, but has more heat
  • Great tossed in a salad
  • Can be eaten raw
Jalapeño (2,500–8,000 SHU)
  • Perfect for those who like a little kick
  • A smoke-dried jalapeño is called a chipotle
  • Can be eaten raw and are perfect in pico de gallo
Habanero (100,000–350,000 SHU)
  • Fruity flavor with serious fire
  • Good for mixing with tropical flavors like mango in salsa
  • Range in color from yellows, to oranges and reds
Ghost Pepper (855,000–1,041,427 SHU)
  • Fruity and tropical, intensely hot
  • Whip up a BBQ sauce
  • 100 times hotter than a jalapeño
Dried Reaper (1,400,000–2,200,000 SHU)
  • Sweet and fruity with fiery heat
  • Mix into a hot salsa
  • A cross between a ghost pepper and a red habanero

What to Do If You’ve Eaten a Pepper That’s Too Hot

Your natural inclination after eating a pepper-shaped inferno will likely be to reach for water—after all, you feel like your mouth is on fire. This would be a rookie maneuver though. Capsaicin is an oil; and oil and water don’t mix. Drinking water will just spread the fire. Instead, try one of these remedies.
  • Water & vinegar mixed together, can be swished and spit out. This combination helps to break down the fats of the capsaicin, cooling your mouth.
  • Beer with a healthy squeeze of lime can have similar results as the water and vinegar combination (but you can drink this elixir!), with the added bonus that the carbonation has a cooling and soothing effect as well.
  • Dairy, because of the protein casein, can help to neutralize the heat as well. If you’ve made your dish too spicy, tone it down with a dollop of sour cream or plain Greek yogurt—it’ll make a world of difference.

TIP:

When you’re prepping and cooking peppers, always wear a pair of latex or nitrile gloves to keep the oils from getting on your hands. If you don’t have gloves? Don plastic bags while you chop and prep the hot peppers.


START YOUR SHOPPING LISTORDER FOR DELIVERY

Traditional Ham with a Twist

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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. Spiced Baked Ham with Apple Chutney

Ingredients

  • 10 lb. Butcher Shop Spiral-sliced Ham
  • Cloves
  • 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

Directions

  1. 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.
  2. In a medium saucepan, heat oil on medium-high heat. Add diced apples and onions to saucepan and cook until onions are soft.
  3. Once apples are completely soft, remove from heat and add salt and pepper, to taste.
  4. 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.
  5. 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.
Overhead of maple ham in pot

Ingredients

  • 10 lb. Butcher Shop Spiral Sliced Ham
  • 1/3 cup Maple syrup
  • 3 Rosemary sprigs

Maple ham on plateDirections

  1. Preheat oven to 275°F. While oven is preheating, place ham in roasting pan, cut side down and cover with tin foil.
  2. 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.
  3. 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.
  4. 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.  
Baked Ham with Bourbon Orange Glaze

Ingredients

 
  • 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

Directions

  1. 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.
  2. 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.
  3. Cover loosely and completely with the foil, making sure the foil ends are crimped so juices don’t leak out of the foil.
  4. 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.)
  5. 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.
  6. 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.)
  7. 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.
  8. 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.
  9. 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.
  10. 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.
Tangy glazed ham

Ingredients

  • 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

Directions

  1. 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.
  2. Bake for 1 1/2 hours or until heated through.
  3. For the glaze: In a small sauce pot, combine butter, brown sugar, honey, sauce from chipotles, Dijon mustard and garlic. Whisk to combine.
  4. Heat until bubbling and sugar is dissolved. Remove from heat and set aside.
  5. When ham is heated through, remove it from the oven, take off the foil and raise oven temperature to 400°F.
  6. 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.