Fall is the season for warm and hearty meals packed full of fall flavors. While some love to cook, nobody enjoys cleaning up a mountain of dirty dishes after dinner. From soups and stews to tasty rice dishes, we’ve curated a list of one-pot meals that allow less time cleaning up the kitchen and more time enjoying fall with the family. Try these one-pot recipes: Vegan Succotash Tex-Mex Shakshuka Shrimp and White Bean Provencal Tomato Pumpkin Stew Curried Squash Soup One Pot Tomato Collard and White Bean Stew Vegetarian Chili Creamy Corn and Broccoli Chowder One Pot Organic Tomato Basil Pasta
There are some fruits that never disappear from store shelves. Year-round you can find apples, oranges, strawberries and bananas. However, the same can’t be said for apricots, which are available only for a limited time during the summer months. At their prime now, and ranging in color and size, the apricots at Sprouts will not disappoint when it comes to flavor. The sun has kissed their cheeks, giving them a rosy blush on their light orange skin. Once you bite into the flesh, you’ll officially experience the essence of summer. To the naked eye, the plain green budding flowers look unremarkable and spare. But our farmers’ discerning eyes can see palate-pleasing treasure hiding just beneath the surface. Sure enough, the flowers blossom and produce summer’s fragrant, juicy fruits several weeks later. They’re picked, packed, and shipped quickly to Sprouts—proving our commitment to farm-fresh produce, once again. Just in case you’re new to apricots, here’s how to pick, prepare, preserve and polish off summer’s precious fruit.
What to Look for:Like apples, apricots are available in many varieties. The Helena, Tri Gem, Honeyrich and Patterson varietals are usually firm with good flavor, while Robada and Goldbar apricots have higher sugar contents as indicated by their red blush skins. When choosing apricots, look for fruit with a vibrant orange color. They should be plump and fairly firm. Fresh apricots are fully ripe when they are soft to the touch.
How to Prepare Them:Because apricots are delicate in nature, they do not need to be peeled when eaten. After washing well, simply cut a fresh apricot along the seam and remove the seed (you’ll be able to separate it easily using your fingers).
Dish Them Up:Fresh apricots are a flavorful and nutritious snack on their own. They are also an excellent complement to sweet, soft cheeses and tasty additions to baked goods such as pies, cakes, muffins, breads and ice creams. As far as entrées go, apricots pair especially well with poultry and pork dishes. View the Seared Tempeh with Grilled Watermelon and Apricots.
Make Them Last:To keep apricots from over-ripening, you can store them in the refrigerator for up to a week. On the flip side, apricots that are slightly hard can be ripened in a paper bag for a couple of days. Fresh apricots can be frozen by halving and then placing them on a baking sheet until frozen. They can then be packed in plastic freezer bags.
Whether you are filling Easter baskets, lunch boxes or packing a picnic, there is always room for a sweet snack. And Surf Sweets candy is the best kind! Packed with delicious fruity flavors, Surf Sweets gummy candies and organic jelly beans have clean ingredients and are allergen friendly. Here are just a few reasons to love Surf Sweets:
- Made with organic fruit juice and organic sweeteners.
- Each candy serving has 100% daily value of vitamin C.
- Made without corn syrup.
- No artificial colors or flavors.
- Free of the top 10 food allergens.
- (Most importantly) Surf Sweets taste great!
The leaves are starting to change and there’s a crispness in the air. That can only mean one thing … fall is here! It also means that it’s time to dust off those cozy, family cookbooks and make sure you’re fully-stocked with all of your favorite holiday spices, like cinnamon, nutmeg and, of course, vanilla. With its sweet, velvety flavor, it is no wonder vanilla is the flavor most synonymous with the season. Whether you’re looking for vanilla beans or extract, Simply Organic® Vanilla is vegan-friendly, naturally gluten-free and comes from small farming villages in Madagascar—one of the world’s best vanilla-growing regions. Simply Organic Vanilla can add a rich, creamy, sweetness-enhancing flavor to all of your holiday recipes. Check out these mouth-watering, seasonal recipes to get you in the holiday mood:
Holiday Treats:Use Simply Organic Vanilla Extract to highlight the rich flavors of your baked goods. From cocoa to clove and ginger, vanilla is the perfect flavor to bring out the best in your desserts.
- Ginger Spice Cupcakes with Vanilla Cream Cheese Frosting – Moist cupcakes made with clove, ginger and cinnamon, paired with a rich and creamy vanilla frosting make for the perfect holiday dessert.
- Cinnamon Clove Pumpkin Pie – Turn your classic pumpkin pie into the talk of the town using sweet vanilla extract, cinnamon, cardamom, cloves and nutmeg. With a flaky, buttery crust and decadent filling, this pie is anything but ordinary.
Savory Bites:Be adventurous! Don’t limit vanilla to sweet recipes—it can also be used to intensify many savory dishes as well.
- Sweet & Savory Cinnamon Stuffed Squash – Caramelized apples with vanilla-glazed walnuts, pistachios and cranberries make the ultimate stuffing for festive acorn squash.
- Citrus & Vanilla Glazed Chicken – Made with fresh orange juice and sweet vanilla extract, this lively sauce makes the finest glaze for savory baked chicken.
Same Sweetness, No Alcohol:Simply Organic’s organic, non-alcoholic vanilla flavoring can be used as a one-for-one equivalent to vanilla extract.
- Vanilla Banana Pudding – Fresh bananas combined with the rich flavor of vanilla and sweet cinnamon make a refreshing after-dinner dessert. Top with crushed gingersnaps for the perfect amount of spice.
If you’re like us, as soon as the weather warms up, we get our grills fired up. It’s the perfect time to get your friends and family together while enjoying some smoky, saucy, messy-finger goodness. However, if you haven’t had a lot of experience using the grill, you may feel a little intimidated, but fear not! Follow these helpful tips to go from being a grillin’ rookie to a grillin’ guru in no time.
Start with Picking the Perfect Cuts of MeatAny great grill-out starts by picking the right cuts of meat. For a guaranteed flavorful and juicy experience, look no further than beef from the Butcher Shop at Sprouts. Available in USDA Choice and Prime grades, these must-haves are always fresh and never frozen. Ready to get your grill on? We recommend the following cuts of meats:
- Steaks – New York strip, rib-eye, top sirloin, filet mignon, T-bone or porterhouse
- Pork – Center-cut pork chops, boneless pork chops or pork tenderloin
- Chicken – Chicken breast or boneless, skinless chicken thighs
Tips for Marinades and Dry-rubsMarinades and dry rubs are a great way to add extra flavor to your grill-out, but it’s important that you use them properly. When grilling with marinades we recommend using chicken or veggies. For vinegar-based marinades, be sure to marinate your chicken for no longer than one hour—if you’re not careful, the vinegar can actually make the chicken tough as opposed to tender. For marinades that are oil-based, feel free to let the chicken sit overnight. When grilling with dry rubs, like our Butcher Shop dry rubs, we recommend using steaks or pork.
Grill Temperature for Chicken and MeatsThe easiest way to take the guesswork out of grilling is to use a meat thermometer—it also ensures your meats are cooked to perfection! Below are the appropriate internal grilling temperatures for your favorite meats:
- Chicken: 165°F
- Beef and Lamb: 125°F (rare), 130°–135°F (medium-rare), 135°–140°F (medium), 140°–150°F (medium-well), 155°F (well-done)
- Ground Beef or Lamb: 160°F
- Pork: 145°F (medium-rare), 150°F (medium), 160°F (well-done)
- Ground Pork: 160°F
Maple and Cedar Planks for GrillingUp your grilling game and pleasantly surprise your guests by infusing your favorite meats and veggies with the subtle, smoky flavors of maple and cedar by using our easy-to-use Sprouts Grilling Planks. Simply soak the grilling plank in water for at least one hour, place seasoned foods on the plank and set directly on grill or in the oven at 350°F. Then enjoy the fruits of your labor!
Since 1874, Wyman’s of Maine has been perfecting the science of fresh freezing fruit to maintain optimum flavor and nutritional benefits. Celebrate National Blueberry Month with Wyman’s Wild Blueberries or one of Wyman’s signature berry blends featuring Mother Nature’s leading antioxidant superfruit. Antioxidants prevent the oxidation of molecules in the body, which helps us fight disease. Grown on 10,000 acres of their own blueberry barrens and on other fields around the Northeast, Wyman’s Wild Blueberries are picked at the peak of flavor and healthy goodness, then fresh-frozen at harvest to keep them as nutritious as the moment they were picked. Wyman’s makes it easy to enjoy the taste and healthy goodness of these special little berries year-round, in convenient re-sealable bags. Fresh-frozen wild blueberries are perfect in cereal, smoothies, muffins, salads, desserts and more—no thawing required. Picked fresh and frozen in time. From our table to yours. Always Wyman’s of Maine.
Video Description: Learn more about Wyman’s of Maine. Details above.
Wild Blueberry SmoothieA Wild Blueberry Classic! Serves 2
- 6 oz. Wyman’s Frozen Wild Blueberries
- 6 oz. vanilla yogurt
- 1 Tbsp. honey
- 1/2 cup milk
Instructions:In a blender, combine all ingredients well at high speed. Serve and enjoy immediately Courtesy of the Wild Blueberry Association of North America.
The high heat and smoky flavors of a grill can work wonders on certain vegetables, including some that would surprise you. The trick is in the timing. And, like everything, a little bit of preparation goes a long way.
How to Grill Corn on the CobFresh corn grills beautifully, especially when the heat caramelizes the kernels instead of steaming them. There are a few different methods for grilling corn. Some people like to do it with the husks still on or to wrap them in aluminum foil. Others claim that soaking them works best (though Cook’s Illustrated founder Christopher Kimball insists he has tested this carefully and finds no flavor or texture difference). Our favorite method is to husk them fully, coat them lightly in oil or butter, and place them directly on the grill. Just make sure you turn them frequently!
Grilling AsparagusAsparagus is a favorite. Snap off the bottom end, marinate in olive oil, and add a little kosher salt and/or lemon zest. For perfection, cook 4 minutes on the grill, turning once, and they’re done.
More Great Vegetables for Grilling
Yams and Sweet PotatoesYams and sweet potatoes are superb on the grill when cut into 3/8-inch slices and skewered. But they’re pretty dense and can take about 10 minutes to cook through. Don’t worry about how dark they get on the outside, you can always peel off the outer layer with a fork. You want to make sure they are thoroughly cooked so you don’t end up with a hard, raw core.
Red PeppersRed peppers seem to take on a totally different flavor when they are grilled. Stem and seed them, then cut into julienne strips. Marinate these in oil and then place on a very hot grill using a grilling basket (see below) or skewers. Let the skin blacken just a bit.
EggplantEggplant also gets transformed by the grill, but since the water content is pretty high, you need to make sure you leave enough skin and flesh on it. Cut the eggplant crosswise into slices that are at least 1/2-inch thick; marinate with your favorite oil; then grill for about 12 minutes per side.
RadicchioEver try grilling radicchio? You’d think that a head of radicchio might shrivel up on the grill, but it actually holds up quite well. Slice it into length-wise quarters, apply the usual oil/salt marinade, and grill for about 5 minutes per side. A bonus: the slight charring along with the purplish-red color of the leaves looks gorgeous.
Summer Grilling Tips: Don’t Let it Slip Through the CracksNothing is worse than watching an expertly grilled onion browned on the edges and perfectly caramelized fall through the grill and land in a pile of ash. There are three or four good methods for keeping your veggies above the flames instead of in them.
- Buy a hinged grilling basket. You can find them in just about any kitchen accessory store, and there are plenty online as well. One real advantage to these baskets is that they are not being used to cook meat, so they tend to stay much cleaner than your regular grill top. That’s important when you are grilling vegetables because they are likely to stick, hence the surface must be extremely clean.
- Set wire cooling racks perpendicular to the direction of your regular grill surface. For example, the rack that is probably inside your toaster oven. By “cross-hatching” these, you reduce the hole space and can keep those veggies from taking a dive. Be sure to spray or oil your racks before using them, and to clean them off promptly when done.
- Use skewers. Wooden skewers are cheap and can be protected from the heat by soaking them before use. Metal skewers also work great, but conduct the heat and handle with tongs or oven mitts. Of course, getting the vegetables to stay on the skewers is no easy task. Skewers work well with peppers, mushrooms, small potatoes (like Yukon golds), zucchini or summer squash, and some onions. Don’t use skewers with cherry tomatoes or asparagus. It won’t end well.
A Few Other Tips:
- At Sprouts, we sell only natural hardwood charcoal. This helps to minimize the health risks associated with grilling meat, poultry and fish at high heat, and it works perfectly well for vegetables too. The irregular-size pieces seem to make it easier to start and maintain a fire too. (If you have a gas grill, of course, you’re way ahead of the game.)
- Since vegetables need high heat to cook correctly on a grill, avoid the common tendency to throw them on after you have removed your meat and are letting things cool down. You can cook them first, then wrap them in foil and throw them back on for two minutes just as you are removing the meat.
- Marinades that include fruit juices like orange or lemon may serve to reduce the risk of chemical reactions that can create potential carcinogens. Fifteen minutes of marinating is usually sufficient.
Prepping Thanksgiving dinner can be tough—especially when little ones are involved. Creating an entire Thanksgiving spread and getting your kiddos to eat this balanced meal is a feat to feel thankful for when achieved. Luckily, we’ve got a kid-approved snack that’s easy to make and fun to eat! Kids will love that these adorable turkey cups are just for them and you’ll love knowing this snack is packed full of good-for-you ingredients.
What you’ll need:
- Small cups
- A sheet of turkey cut-outs
- Bell peppers, carrots and celery
How to make ‘em:
- Cut out the turkeys and use double-sided tape to attach them to the cups.
- Slice your veggies into long, thin strips.
- Fill your cups with the desired amount of hummus and add sliced veggies.
Let’s face it, with October being one of the sweetest months of the year, many of us are probably going to over-indulge in some sugary confections. At Sprouts though, we’re always on the lookout for fresh, fun, and flavorful snacks, and this month was no exception. We thought, “What are some festive and healthy snacks we can make, incorporating fresh and natural ingredients that won’t cause a sugar overload?” Here are a couple of the “tricks” we came up with that also make for some pretty tasty treats your kids are sure to gobble right up:
“CANDY CORN” PARFAITHow cute are these? Inspired by those tiny yellow, orange and white candies that are ubiquitous with Halloween, this “Candy Corn” Parfait incorporates fresh fruit and just a dab of fresh whipped cream. Perfect for an after-dinner dessert or substitute the whipping cream with vanilla Greek yogurt and sprinkle on some granola for a tasty, healthy before-school breakfast.
- Freshly cut pineapple
- Sprouts Mandarin Oranges
- Whipping cream or vanilla Greek yogurt
- Chop fresh pineapple into quarter-size pieces and layer in bottom of glass or tumbler.
- Scoop and layer Sprouts Mandarin Oranges.
- Dab a tablespoon of fresh whipping cream or a dollop of vanilla yogurt.
APPLE MONSTER CHOMPERSIf you’ve got a kiddo who’s always starving when they get home from school, these Apple Monster Chompers are perfect! They’ve got the right amount of sweetness and some protein to fend-off hunger before dinner without ruining their appetite.
- Yogurt-covered raisins
- Sprouts Smooth Peanut Butter
- Slice apples.
- Smear Sprouts Peanut Butter or almond butter onto apples.
- Place and arrange yogurt covered raisins.
HALLOWEEN POPCORN MIXTurn a basic batch of popcorn into a bowl of Halloween fun by adding an array of sweet treats and chocolate drizzle. This munchable snack is perfect for parties, fall potlucks or put the popcorn mix in small bags and pass out to trick-or-treaters. It’s so good it’s scary!
- 4 cups Popcorn
- 1/2 cup Candy corn
- 1/2 cup Roasted, salted peanuts
- 1/4 cup Chocolate-covered raisins
- 1/4 cup Sunflower seeds
- 2 Tbsp. Drizzled yogurt chips
- 2 Tbsp. Drizzled dark chocolate chips
- Mix popcorn with candy corn, peanuts, chocolate-covered raisins and sunflower seeds in a large bowl.
- Melt yogurt and dark chocolate chips.
- Drizzle popcorn mix with melted chocolate and enjoy!
Spring is a beautiful season full of fresh, blossoming trees and new life. With this beauty comes allergies and post-winter colds. Instead of heading towards the medicine cabinet, try reaching for fresh foods that are full of beneficial nutrients to help get you through this spring season. Nutrient-rich and easy-to-eat, try these top seven seasonal wellness foods: