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

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 Meat

Any 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-rubs

Marinades 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 Meats

The 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 Grilling

Up 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!  

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 Cob

Fresh 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 Asparagus

Asparagus 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 Potatoes

Yams 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 Peppers

Red 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.

Eggplant

Eggplant 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.

Radicchio

Ever 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 Cracks

Nothing 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.

1. 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.
2. 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.
3. 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:

1. 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.)
2. 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.
3. 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.

 

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” PARFAIT

How 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.

Ingredients:

• Freshly cut pineapple
• Sprouts Mandarin Oranges
• Whipping cream or vanilla Greek yogurt

Instructions:

1. Chop fresh pineapple into quarter-size pieces and layer in bottom of glass or tumbler.
2. Scoop and layer Sprouts Mandarin Oranges.
3. Dab a tablespoon of fresh whipping cream or a dollop of vanilla yogurt.

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APPLE MONSTER CHOMPERS

If 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.

Ingredients:

• Apples
• Yogurt-covered raisins
• Sprouts Smooth Peanut Butter

Instructions:

1. Slice apples.
2. Smear Sprouts Peanut Butter or almond butter onto apples.
3. Place and arrange yogurt covered raisins.

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HALLOWEEN POPCORN MIX

Turn 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!

Ingredients:

• 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

Instructions:

1. Mix popcorn with candy corn, peanuts, chocolate-covered raisins and sunflower seeds in a large bowl.
2. Melt yogurt and dark chocolate chips.
3. 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:

Salmon

High in protein and rich in omega-3 fatty acids, salmon offers a nutrient-rich dish that tastes great broiled, baked or grilled.

Peppers

Packed with B vitamins, vitamin C and immune-boosting carotenoids, peppers give your plate a punch of color. Plus, they’re packed with antioxidants and have anti-inflammatory benefits!

Citrus

Whether you prefer lemons, limes, oranges or grapefruits, citrus is a tasty way to load up on vitamin C. Citrus varietals also contain hesperidin, which may help reduce inflammation and improve circulation.

Leafy Greens

Dark leafy greens such as kale, spinach and Swiss chard are powerful sources of antioxidants, flavonoids, and vitamin C,—all of which have anti-inflammatory benefits, and may help to protect against cellular damage.

Grapes

The anthocyanin in purple and red grapes is what gives them their dark rich color, but did you know, it also gives grapes the anti-inflammatory and anti-aging benefits that keep you feeling great?

Berries

These sweet treats are packed with antioxidants, vitamin C and quercetin, which have anti-inflammatory benefits and help keep your immune system strong.