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Opal is no ordinary apple! This bright-yellow apple features a distinctive crunchy texture and sweet, tangy flavor. However, the most incredible, unique and natural feature of this non-GMO apple is that it doesn’t brown—making it perfect for lunchboxes, salads, baking and, well, just about any other apple recipe you can think of.
One important difference, that can’t be seen or tasted, is a portion of Opal Apple sales goes to nonprofits through its Youth Make a Difference Initiative grants. These grants are available to youth-led nonprofit initiatives surrounding food security and politics, nutrition, agriculture and education.
Hurry and get some Opal Apples now because they are only available from October through June. To learn about Opal Apples, where you can find them and the causes they support, visit Opal Apple’s website
and like Opal Apple’s Facebook
Opal® Apple Slaw with Cabbage
For the slaw:
- 2 Opal® apples, julienned
- 2 cups Cabbage, finely shredded
- 1 Carrot, julienned
- 2 Green onions, sliced thinly
For the creamy maple Dijon dressing:
- 3 Tbsp. Greek yogurt
- 2 Tbsp. Cider vinegar
- 2 tsp. Maple syrup
- 2 tsp. Dijon mustard
- 2 tsp. Dijon mustard
- 1 sm. clove Garlic, minced
- Salt and pepper, to taste
- Mix the apples, cabbage, carrot and green onions and toss in the mixture of the yogurt, cider vinegar, maple syrup, Dijon mustard, garlic, salt and pepper.
- Option: Replace the Greek yogurt with 2 tablespoons of oil for lactose-free version.
- Tip: Use a mandoline to quickly shred the cabbage and slice the apples and carrots thinly in one direction and use a knife to slice thinly in the other direction.
This recipe was developed by Closet Cooking
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, Opal Apple’s Twitter
, Opal Apple’s Instagram
and Opal Apple’s Pinterest
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When selecting pears, gently press your thumb at the neck to test for ripeness: the more give you feel, the riper the pear is. Store at room temperature until they reach optimal ripeness, then refrigerate. Here are some of the pears you will find in Sprouts stores this fall:
Sweet and juicy with a hint of citrus. Best eaten raw.
Sweet and juicy with a smooth skin. Great in salads and desserts.
Signature variety with a delicate skin, sweet taste and juicy bite. Great for snacking, canning or baking.
Crisp and sweet. Good choice for baking or poaching because they keep their shape.
Buttery and exceptionally sweet. Favorite in holiday gift baskets and elegant desserts.
Crisp and tangy. Pairs well with cheese.
Bite-size, crunchy and ultra-sweet. Excellent for children’s snacks, pickling or garnish.
Sweet with a subtle floral aroma. Perfect for snacking, salads, or any fresh use that shows off its crimson skin.
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Spread the matcha LOVE®
this Valentine’s Day and gift your special someone something that will keep them grounded no matter where the day takes them. Matcha is Japanese green tea leaves that are steamed, dried and finely-ground into a tea powder. The natural caffeine and L-theanine found in matcha takes effect throughout the day, giving you the extra “boost” you need to tackle your daily tasks and stay focused while doing so.
Offering versatile products that can be effortlessly incorporated into any hectic schedule, matcha LOVE’s Culinary Matcha is perfect for creating savory dishes, baked treats or even a tasty matcha smoothie. For those who seek to celebrate the traditional way, the brand offers ceremonial-grade tea powders that give a modern take on an ancient ritual. And, if you’re on-the-go, matcha can also be found in ready-to-drink formats like bottles and shots for quick, yet gentle boosts of energy.
Melt your Valentine’s heart and taste buds by whipping up a delicious matcha latte—perfect to be shared as a couple or for dipping with matcha-glazed biscotti!
and follow on matcha LOVE®’s Twitter
, matcha LOVE®’s Instagram
and matcha LOVE®’s Facebook
for more information on all things matcha!
- 3/4 cup Unsweetened almond milk or soy milk
- 1 tsp of matcha LOVE® Culinary Matcha Powder
- 1/4 cup Hot water
- Agave nectar
- Add the almond or soy milk to a small pot over medium heat and bring to a simmer.
- Place 1 teaspoon of matcha LOVE® Culinary Matcha powder in a heatproof cup. Slowly whisk in 1/4 cup boiling water, then the milk, tipping cup slightly to help create more foam. Sweeten with agave syrup to desired sweetness.
For the Biscotti
- 1/2 cup Vegetable oil
- 3 lg. Eggs
- 1 cup Granulated sugar
- 3 1/4 cups All-purpose flour
- 1 Tbsp. Baking powder
- 1 pinch Salt
For the Matcha Glaze
- 1 1/2 tsp. Matcha powder
- 3 Tbsp. Hot water
- 2 tsp. Corn syrup
- 1 3/4 cup Sifted powdered sugar
- Preheat your oven to 375°F. Line a 13×9-inch baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the oil, eggs, and sugar until the sugar has dissolved. In a separate bowl, whisk together the flour, baking powder and salt. Pour the flour mixture into the oil mixture and stir until just combined.
- Pick up the dough and roll it into a ball. Place the ball on the lined cookie sheet and use the palms of both hands to roll it out into a cylinder as long as the baking sheet. Use your hands to press the dough down to 1/2-inch thickness.
- Bake for 25–30 minutes, rotating the sheet pans halfway through, until the dough is lightly browned. Cool on a rack for 10 minutes, or until it is cool enough to handle. Slice the dough crosswise into 1/2” slices. Place the slices cut-side up back on the cookie sheets and bake for another 7–10 minutes per side, until golden brown around the edges.* Cool the biscotti on a rack.
- To prepare the glaze, whisk the matcha powder and hot water together in a medium bowl until entirely combined. Stir in the corn syrup, followed by the sifted powdered sugar. Let stand for a few minutes to cool and thicken.
- Either drizzle the glaze over cooled biscotti, or dunk the cookies right into the glaze. Let stand for 15 minutes to allow the glaze to harden. Store in an airtight container for up to 1 week.
The biscotti will harden a bit after it comes out of the oven, so it’s okay if it still feels a little soft in the middle.
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Stay healthy this summer with sun-smart lifestyle choices! Applying natural sunscreen is important but it shouldn’t be your only protection from the sun. Be sure to practice these helpful sun safety precautions courtesy of our partners at the Environmental Working Group.
How to Prevent Sunburn
Check your skin regularly for new moles that are tender or growing. Ask your primary care doctor how often you should see a dermatologist.
The best defenses against getting too much harmful UV radiation are protective clothing, shade and timing.
Here’s a checklist:
- Don’t get burned – Red, sore, blistered or peeling skin means far too much sun—and raises your skin cancer risk.
- Wear clothes – Shirts, hats, shorts and pants provide the best protection from UV ray—and they don’t coat your skin with goop.
- Find shade—or make it – Picnic under a tree, read beneath an umbrella, take a canopy to the beach. Keep infants in the shade, as they lack the tanning pigments known as melanin to protect their skin.
- Plan around the sun – Go outdoors in early morning or late afternoon, when the sun is lower. UV radiation peaks at midday.
- Sunglasses aren’t just a fashion accessory – Good shades protect your eyes from UV radiation that causes cataracts.
Got Your Vitamin D?
Many people don’t get enough vitamin D, a hormone manufactured by the skin in the presence of sunlight. Your doctor can test your level and recommend supplements if you are low in this vital nutrient.
How to Repel Bugs, Naturally
Being outdoors is always more enjoyable when we’re not fending off mosquitos, and other biting and stinging insects. Reaching for bug repellant is a great idea, and if you want chemical-free options, we’ve got your back, (legs and arms). Natural plant-based alternatives are a great way to go. They feature essential oils like citronella and lemongrass among others. These fragrant oils smell good to us—but keep bugs at bay—so you can enjoy your next outdoor adventure.
Sun Care Source: http://www.ewg.org/sunsafety/tips-how-to-pick-a-good-sunscreen.php
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What’s not to love about mashed potatoes? They’re creamy, buttery and have been a holiday staple for as long as you can remember. However, they’re usually loaded with milk and butter, making this seasonal favorite not so diet-friendly. If you’re trying to save a few calories, these three mashed options make a great addition to your plate. Go ahead and help yourself to seconds, or even thirds!
Parsnip and Carrot Mash:
- 1/2 lb. Parsnips, peeled
- 2–3 med. Carrots, peeled
- 2 Tbsp. Olive oil
- 4 Tbsp. Fresh thyme
- Salt and pepper, to taste
- Bring a large pot of water to boil over medium-high heat. Dice the parsnips and carrots and add to the boiling water. Boil for 15 minutes, or until tender.
- Drain the parsnips and carrots and place in a food processor along with the olive oil, fresh thyme leaves, salt and pepper.
- Pulse until desired texture. Enjoy!
Butternut Squash and Sage Mash:
- 1 lb. Butternut squash, cubed
- 2–3 cloves Garlic
- 1/3 cup Fat-free sour cream
- 3 Tbsp. Butter
- 3/4 tsp. Garlic powder
- 1 tsp. Sage
- Salt and pepper, to taste
- Bring a large pot of water to a boil. Add cubed butternut squash to the boiling water. Boil until tender.
- Remove squash and place in a large bowl. Add the butter and mix with a potato masher until butter has melted. Continue mashing as you add the rest of the ingredients until texture is smooth and fluffy. Enjoy!
White Bean and Pesto Mash:
- 2 cans White northern beans, drained
- 1/2 cup Vegetable stock
- 1/3 cup Parmesan, finely grated
- 1 1/2 Tbsp. Basil pesto
- Pepper, to taste
- Olive oil (optional)
- Add the drained beans to a saucepan with the vegetable stock. Simmer over medium heat for about 5–10 minutes, or until the beans are very soft. Mash with a potato masher until desired texture.
- Add the Parmesan, pesto and pepper and mix until well combined.
- Serve with a drizzle of olive oil to keep from drying out. Enjoy!
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That’s right! Our very own selection of Sprouts Brand pumpkin items are back—a little earlier this year and with even more delectable options than ever before! From sweetly-spiced pumpkin butters, cookies and gelato, to savory salsas, soups and sauces—Sprouts Brand has something delicious in store for every pumpkin craving.
Learn more about Sprouts pumpkin products
and learn how to make Pumpkin Pop Tarts
- Crumble our classic Pumpkin Spiced Snaps over a scoop of Pumpkin Cinnamon Ice Cream.
- Dip into sweet ‘n spicy Pumpkin Spice Salsa with crunchy Pumpkin Seed Tortilla Chips.
- Start your morning right with a cup of Pumpkin Spice Tea and a bowl of Pumpkin Spice Hot Cereal or Toasted Pumpkin Loops.
- Get a kick out of snacking on Pumpkin Kale Chips, followed by Pumpkin Spice Sparkling Soda.
- Warm up to a bowl of pipin’ hot Pumpkin Soup sprinkled with bulk pepitas.
- Dunk the new Pumpkin Dippers in a cup of Pumpkin Spice Coffee.
- Make fall-flavored meals and marinades with Pumpkin Molasses BBQ, Pumpkin Pasta Sauce or Pumpkin Vinaigrette.
- Get cookin’ with Organic or Regular Canned Pumpkin.
Let Them Eat Pumpkin!
Go beyond pie to satisfy your sweetly spiced cravings with Sprouts’ decadent pumpkin cinnamon ice cream and four delectable varieties of Sprouts pumpkin cookies.
Put some pumpkin pep in your step with the most important meal of the day! Sprouts has you covered from maple pumpkin butter and aromatic coffees to cereal, granola and applesauce. We’ll make sure you get your fill of this favorite fall flavor.
Love it, or your money back!
In addition to our irresistible pumpkin products, you’ll find so much more to love from Sprouts Brand when you stroll the aisles. Whether you’re shopping for everyday essentials or looking to try something new, Sprouts Brand offers a wide selection of high-quality natural and organic grocery items. In fact, some of our most popular items include domestic honey, extra virgin olive oil Honeycrisp apple juice, coconut water, kale lasagna and old fashioned snaps and wafers.
The best part? You can try them all risk-free with our money-back guarantee.
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Spring is here and it’s the perfect time to think about feeling your best! In combination with a healthy lifestyle, herbal supplements can complement your mind-body balance.
This season, get ready to feel revitalized, invigorated and energized! Carving out a little time for yourself will go a long way in making you feel blissful. You’ll find interesting tidbits about cinnamon, holy basil, kava kava, maca and olive leaf below.
Our vitamin aisles are stocked with a variety of herbal supplements and our friendly vitamin experts are always there to help guide you.
Cinnamon has a rich history of use in supporting digestion, acting as a local stimulant and antiseptic and has been present in traditional medicine for thousands of years.
Video Description: Our Sprouts Vitamin Manager shares the herb that sparks their Botanical Bliss, Cinnamon.
- Supports a healthy response to stress*
- Promotes blood circulation throughout the body*
- Helps to maintain blood sugar metabolism*
Described as “the incomparable one,” holy basil has been used for more than 3,000 years.
Video Description: Our Sprouts Vitamin Manager shares the herb that sparks their Botanical Bliss, Holy Basil.
- Supports a healthy response to stress*
- Nourishes the mind and promotes mental clarity*
- Supports vitality as an adaptogenic herb*
Kava kava is a root found in the South Pacific islands. Its history of use by islanders is significant and it’s long-since been understood to be calming and relaxing.
Video Description: Our Sprouts Vitamin Manager shares the herb that sparks their Botanical Bliss, Kava kava.
- Supports a feeling of calmness and relaxation*
- Helps achieve emotional balance*
- Promotes deep and restful sleep*
For centuries, maca has been used as a caffeine-free, plant-based performance enhancer to help reduce stress and increase energy.
Video Description: Our Sprouts Vitamin Manager shares the herb that sparks their Botanical Bliss, Maca.
- Helps balance the body’s ability to cope and adapt to stress*
- Improves physical endurance and mental stamina*
- Supports natural hormone balance in the body*
The olive leaf has a rich history dating back over 3,000 years.
Video Description: Our Sprouts Vitamin Manager shares the herb that sparks their Botanical Bliss, Olive Leaf.
- Promotes immune vitality and is suitable for both long- and short-term use*
- Contains antioxidants that protect the body from free radical damage*
- Supports healthy inflammatory response*
*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.
Share article Fall Oven Recipes—3 Ways on:
Hosting a Halloween gathering? Mix up a batch of cocktails in advance so you can spend time with party guests. These three fall festive cocktails will get everyone in the Halloween spirit:
Witches’ Brew (Mulled Wine)
I don’t remember a year when I didn’t love Halloween. Each year I dress up and meet with friends for good food, drinks and a dance party. Whether you host or attend a Halloween party, this recipe will keep everyone in the spirit with fall flavors and haunting hues.
From The Fond Life
- 1 Bottle Merlot or Cabernet
- 2 cups Sprouts Apple Juice or Cider
- 2 med. Oranges
- Juice of 1 lemon + 1 tsp. zest
- 10 whole Cloves
- 10 Cardamom pods
- 4 Cinnamon sticks, plus extra for garnish
- 1 whole nutmeg
- Press 10 cloves into one of the oranges. Juice remaining orange and one lemon, zesting 1 tsp. of the rind and set aside.
- Break up cinnamon into two-inch pieces. Wrap cinnamon, cardamom pods and nutmeg in cheese cloth.
- Combine wine, Sprouts Apple Juice, whole orange with inserted cloves, orange juice, lemon juice and lemon zest in a pot. Twist your spices in cheesecloth and submerge lightly into the mixture, using the pot’s lid to secure the spices in place. Alternately you can tie the spices with twine and throw the whole thing in.
- Bring to a light boil, reduce heat and let simmer for 10–15 minutes.
- Let cool slightly and remove spice bag and whole orange.
- Serve with additional cinnamon stick and orange peel if desired.
Pumpkin Pie Cider Fizz
This pumpkin pie cider fizz is the perfect way to celebrate the first day of fall (or autumn as I like to call it) and the many more to come. It’s sweet, flavorful and fun—and would make a great Thanksgiving cocktail too! Did I mention it’s only four simple ingredients?!
From Nosh and Nourish
- 2 Tbsp. Sprouts Maple Pumpkin Butter
- 1 Tbsp. Unsweetened cashew milk
- 2 Tbsp. Vodka (optional)
- 1 16.9-oz. bottle Sprouts Sparkling Pumpkin Spiced Apple Cider (one bottle makes three cocktails)
- Combine the pumpkin butter and cashew milk in an 8 ounce glass. Stir until thoroughly mixed.
- Add in vodka. (Note: if you want to make it a mocktail, just leave out the vodka! It’s still delish.)
- Top with Sparkling Pumpkin Spiced Apple Cider.
- Stir with a tall spoon.
- Serve immediately.
For a sugared rim:
- Combine 1 tablespoon coconut sugar and 1 teaspoon pumpkin pie spice in a small dish.
- Rub an apple slice along the rim of the glass.
- Dip the glass upside down into the sugar mixture.
Pumpkin Spiced Apple Cider with Rum Cocktail
As we head into fall, it’s not quite cold enough for warm cocktails but the change in season does call for something new. While bourbon is often associated with apple cider cocktails, this delicious drink with rum, Sprouts Pumpkin Apple Cider and a cinnamon simple syrup is perfect for those crisp days and cooler nights. Perfect for game day or in front of a fire; the hint of cinnamon makes it extra special and warm. Recipe makes two cocktails.
From Creative Culinary
For the Cinnamon Simple Syrup:
- 1/2 cup Granulated sugar
- 3/4 cup Water
- 2 Cinnamon sticks
For the Cocktail:
- 4 oz. Sprouts Pumpkin Spiced Apple Cider, chilled
- 3 oz. Dark rum
- 1 oz. Cinnamon simple syrup
- 5 oz. Fresh lemon juice
- Ginger ale, chilled
- Make the Cinnamon Simple Syrup—combine the granulated sugar and water in a medium saucepan and heat on medium until the sugar dissolves. Add the cinnamon sticks and simmer for 10 minutes. Remove the cinnamon sticks and cool the syrup to room temperature.
- Chill two large lowball glasses.
- Combine Sprouts Pumpkin Apple Cider, dark rum, cinnamon simple syrup and lemon juice in a cocktail shaker filled with ice. Shake several times until container is ice cold.
- Fill the chilled glasses with ice, pour the mixture into the glasses, top with ginger ale and gently stir. Garnish with a cinnamon stick and serve.
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The cooler temperatures call for gathering with loved ones and enjoying warm and cozy dishes. Turn up the heat in the kitchen and try these three hearty dishes:
Creamy Baked Pasta
As the weather gets cold and crisp, many people start to crave warm and hearty dishes. The squash adds a touch of fall flavor while the fresh veggies and broth-based sauce keep the pasta light and fresh.
From The Fond Life
- 1 lb. Sprouts Rigatoni
- 1 lb. Hot Italian sausage
- Butternut squash, skin removed and diced into 1/4-inch cubes
- 10 Asparagus stalks, cut into 1-inch pieces
- 2 cloves Garlic, minced
- 1/2 tsp. Red pepper flakes (optional)
- Sliced mushrooms
- 1 Anchovy, minced (optional)
- Heavy cream
- 1 cup Sprouts Organic Chicken Broth
- 1/2 Lemon, juiced
- 1/2 cup Romano cheese, grated
- 1/2 cup Parmesan cheese, grated
- Preheat oven to 400°F and bring a large pot of salted water to a boil.
- Line a baking dish with foil. Place diced butternut squash on dish and coat lightly with olive oil. Bake 15 minutes, until just fork tender.
- Cook sausage in a heavy skillet over medium heat until brown and slightly crispy. Set aside.
- When water is boiling, add pasta and cook for 5 minutes. Drain pasta and place back in warm pot.
- Add diced butternut squash, asparagus, chopped onion, garlic, red pepper flakes, mushrooms and anchovy to pasta. Mix well and pour mixture into a baking dish.
- Pour heavy cream, broth and lemon juice over pasta, give it a good stir and top with Italian sausage and cheese.
- Cover with foil or lid and bake at 400°F for 30 minutes.
- Uncover and broil until cheese is brown and bubbly.
- Remove from oven and let sit, lightly covered for 2–3 minutes before serving.
Thanksgiving Quinoa & Sweet Potato Casserole
This festive casserole has all the flavors of Thanksgiving: fresh sage, sweet potatoes, cranberry relish and nourishing broth … and is completely gluten-free, dairy-free and vegan, so it is perfect to accommodate a large group of people with different dietary needs.
From Nosh and Nourish
- 16 oz. Frozen fire-roasted sweet potatoes
- 1/2 Red pepper, cut into chunks
- 2 Tbsp. Extra-virgin olive oil + 3 Tbsp. Water
- 1 cup Chopped walnuts
- 2 cups Organic quinoa, cooked
- 1 13.5-oz. can of Sprouts Coconut Milk
- 1/4 cup Cranberry sauce
- 1 cup Veggie broth, or sub chicken broth
- 1 tsp. Fresh chopped sage
- 1/2 tsp. Dried thyme
- 1/2 tsp. Sea salt
- 1/2 tsp. Black pepper
- 1/2 tsp. Onion powder
- Preheat oven to 375°F.
- In a large skillet, over medium heat, combine the olive oil, water, frozen sweet potato chunks and red pepper. Cover and cook for 12 minutes or until all of the water is gone and potatoes are softened. Stir periodically.
- In a large mixing bowl, combine all other ingredients: walnuts through onion powder.
- Grease a large casserole dish with either coconut oil or non-stick spray.
- Transfer the potatoes and peppers to the casserole dish, lining the bottom evenly.
- Pour the quinoa/walnut mixture over the top.
- Cover with aluminum foil and bake for 30 minutes. After 30 minutes, take the casserole out of the oven and stir the contents thoroughly. Put the casserole back into the oven (uncovered) for an additional 30 minutes.
- When it’s done cooking, it should not be soupy and the top should be lightly browned.
- Serve with additional fresh sage and/or cranberry relish.
Sliders are a great option for hungry guests! Made with Sprouts Hawaiian Sweet Dinner Rolls and topped with freshly cut deli meats and sliced cheeses, they are the perfect cross between a traditional deli sandwich and finger food. Serve with Sprouts Organic Steak Fries and you’re sure to see some smiling faces!
From Mama Harris’ Kitchen
- 1 Tbsp. Extra-virgin olive oil
- 8 oz. Sliced baby bella mushrooms
- Salt and pepper
- 1/2 tsp. Worcestershire sauce
- 1/2 cup Light mayonnaise
- 1 Tbsp. Sprouts Horseradish Mustard
- 2 tsp. Sprouts Basil Pesto with Quinoa
- 12 count pkg. Sprouts Hawaiian Sweet Dinner Rolls
- 4 slices Sprouts Pastrami
- 4 slices Sprouts Black Forest Ham
- 4 slices Sprouts Roast Beef
- 5 slices Sprouts Sliced Swiss cheese
- 5 slices Sprouts Monterey Jack cheese
- 1 cup Sprouts Baby Spinach, shredded
- 1/4 cup Sprouts Organic Spicy Sprouts
- 4 Tbsp. Butter
- 5 cloves Garlic, minced
- 1 tsp. Parmesan cheese
- 1 tsp. Dried parsley
- Preheat your oven to 350°F.
- Add the olive oil to a medium sauté pan, then add the mushrooms. Once the mushrooms begin to brown and soften, season with salt, pepper and Worcestershire sauce. Mushrooms will be fragrant and soft, remove from heat and place in bowl to cool.
- Combine the mayonnaise, horseradish mustard and basil pesto with quinoa and mix well.
- Keep the rolls connected and cut them in half with a serrated knife to create a top and a bottom portion. Don’t tear them apart individually.
- Line a 9×13-inch dish with foil and place the bottom portion of the rolls in the middle of the pan.
- Spread the mayonnaise mixture across the top of the bottom half of the rolls. Layer the meats on top, then the cheese. Tear the fifth slice of cheese in half to allow all of the cheese to lie flat across the sliders.
- Top with spinach, mushrooms then sprouts. Replace the tops of the rolls.
- Melt the butter in a microwave-safe dish, then add the minced garlic, Parmesan, parsley and salt. Mix well and brush along the tops of the rolls.
- Cover the dish with another layer of foil and bake in the preheated oven for 20 minutes.
- Remove the top layer of foil and bake another 3–4 minutes, until the bread is golden on top.
- Remove from dish, cut into individual sliders and serve immediately. Enjoy!
Grilling season is here! With nice weather, it’s the perfect time to head outdoors and share unique and fun meals with friends and family. Summer barbecues and outdoor dinners are known to feature yummy dishes with that one-of-a-kind smoky flavor. While you can never go wrong with classic cuts of meat, sometimes it’s fun to give your go-to barbecue meal a refresh.
Fire up the grill and get ready to try something new!
While we all know that we should be getting our daily dose of nutrient-dense produce, there’s no need to feel limited by the same old salads! Throwing peak-season veggies on the grill isn’t just a kind gesture to vegetarians at barbecues, but something everyone can enjoy. Discover the best vegetables to grill in summer
Sweeten it up! Fruits like peaches and plums can be sliced in half and laid directly on the grill for about 2–3 minutes. Top with ice cream and cinnamon for a sweet treat or drizzle with balsamic vinegar for something savory!
How to Cook Pizza on the Grill
No outdoor brick oven? No problem. Learn how to make crustless pizza
with a few healthy updates.
If the crust is your favorite part of the pizza, try using premade dough and a few simple tips for a fresh take on this culinary classic. Using premade dough, brush both sides with olive oil. Prep your grill and place the dough on the grates. Cook until the top of the dough begins to bubble and the underside is lightly brown. Flip the crust to lightly brown the other side and add your favorite toppings. Continue to heat for 2–3 minutes until cheese is melted. Enjoy!
Classic Grill-Out Offerings
If you’re someone who stands by the belief that all great grill-outs start by picking and offering perfect cuts of meat, we’ve got you covered. Learn about the best cuts of meat for brisket, prime rib and more!