Antipasto Skewers with Balsamic Drizzle

INGREDIENTS

• Uncured Genoa Salami
• Mix of marinated olives (pick your favorites—blue cheese, garlic, or red-pepper stuffed work too)
• Cherry tomatoes
• Artichoke hearts
• Marinated mozzarella
• Cheese tortellini
• 4 Tbsp. Sprouts Fat-Free Zesty Italian Dressing & Marinade
• 1 bottle Balsamic vinegar
• Skewers

INSTRUCTIONS for SKEWERS

1. Cook the tortellini according to the instructions on the package.
2. Toss the cooked tortellini with Sprouts Fat-Free Zesty Italian Dressing & Marinade for extra flavor.
3. Assemble your skewers in whatever order you prefer, alternating ingredients. We recommend starting with something sturdy, like a cherry tomato, to create a firm base for the skewer.

INSTRUCTIONS for BALSAMIC REDUCTION

1. Pour the balsamic vinegar into a nonstick saucepan set over medium-high heat.
2. Bring the balsamic vinegar to a boil. Warning: the vinegar smell will be strong!
3. After it comes to a boil, reduce the heat to medium-low and stir occasionally while the balsamic vinegar simmers.
4. Continue to cook the vinegar until it has reduced by at least half—you want it to have the consistency of syrup.
5. Remove the pan from the heat and allow the vinegar to cool before using.
6. Drizzle the reduction over the skewers.

Picnic Salads

Nectarine, Feta and Basil Salad

INGREDIENTS

• 4 Nectarines (or more if desired, peaches would also work well in this dish)
• 1 pkg. Of your favorite feta
• 2 bunches Basil—Sprouts Basil is some of the best we’ve seen and smelled!

INSTRUCTIONS

1. Rinse the nectarines and cut them into bite-sized pieces.
2. Rinse the basil and chiffonade it into thin strips.
3. Place the cut nectarines and basil into a bowl.
4. Crumble the feta and sprinkle it over the nectarine and basil mixture.

Quinoa Caprese Salad

INGREDIENTS

• 1 cup of Quinoa
• 1 clove Garlic
• 1/4 cup Avocado oil
• 1 pkg. Mini mozzarella balls
• 1 1/2 cups Cherry tomatoes, rinsed and halved
• 1/2 cup Basil leaves, rinsed and sliced into bite-size pieces
• 1/2 cup Sprouts Balsamic Vinaigrette
• Salt and pepper, to taste

INSTRUCTIONS

1. In a saucepan, sauté a chopped clove of garlic in avocado oil on low-medium heat for 1–2 minutes.
2. Next, pour quinoa into the saucepan and toast for a minute. Stir to combine.
3. Cook quinoa according to package instructions; set aside.
4. In a large bowl, mix the mini mozzarella balls, cherry tomatoes and basil. Add salt and pepper to taste.
5. Add the cooked quinoa to the large bowl and stir to combine with the mozzarella, tomato and basil mixture.
6. Stir in the Sprouts Balsamic Vinaigrette and season with salt and pepper to taste, if needed.

Rustic Tuna Salad Sandwich with Herbed Goat Cheese and Olive Tapenade

INGREDIENTS

• 1 Tbsp. Dijon mustard
• 1 tsp. Organic honey
• 1/3 cup Avocado oil
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• 1/2 cup Olive tapenade
• 1/4 cup Parsley
• 1/4 cup Dill
• 1/4 cup Sprouts Balsamic Vinaigrette
• 1 pkg. of Herbed goat cheese
• 1 12-oz. can Tuna fillets in spring water, drained and flaked
• 1 12-oz. can Tuna fillets with oregano and olive oil, partially drained and flaked
• 1 14-oz. can Sprouts Organic Garbanzo Beans, drained and rinsed
• 1 pt. Cherry tomatoes, halved
• 1 loaf of Sprouts Italian Craft Bread (Country White Bâtard)

INSTRUCTIONS

1. Make the dressing: Whisk the Dijon mustard, honey, lemon zest and lemon juice in a medium bowl. Slowly whisk in the avocado oil until well blended. Whisk in the dill, parsley, 1/2 teaspoon salt, and pepper to taste.
2. Toss the tuna, chickpeas, 1/4 cup olive tapenade and tomatoes in the dressing in the same medium bowl. Next, add in the Sprouts Balsamic Vinaigrette. Taste and season according to your preference.
3. Cut the Italian loaf in half and toast in the oven at 400°F for 5 minutes on each side to give the bread extra crunch. Remove the bread from the oven and spread 1/4 cup olive tapenade on one half of the loaf and the herbed goat cheese on the other.
4. Scoop the tuna salad mixture onto the loaf half with the olive tapenade on it. Top with the half of bread slathered in goat cheese. Cut the massive sandwich into six smaller sandwiches.

Mango Moscato Berry Spritzer

INGREDIENTS

• 3/4 can of Passion Fruit La Croix
• 1 bottle of Santero Moscato & Mango (or a similar Moscato of your choosing)
• 1/2 cup Organic blueberries
• 1/2 cup Organic blackberries

INSTRUCTIONS

1. Pour the Moscato and Passion Fruit La Croix into a pitcher with ice cubes and stir gently.
2. Add the blueberries and blackberries to the pitcher and muddle with a large spoon.
3. Fill each cup with the Spritzer and muddled berry mixture.
4. Add a few blackberries and blueberries to each glass for garnish.

Meet Emily & Barbara

Fortuitous Foodies

Green Smoothie

Ingredients:

• 1/2 cup Parsley
• 2 cups Spinach
• 1 Lime, juiced
• 1 cup Pineapple
• 1 1/2 cups Water
• 1 serving Vega One French Vanilla

Directions:

1. Blend until smooth!

Blueberry Buttermilk Protein Waffles and Pancakes

Ingredients:

• 2 Tbsp. Apple cider vinegar
• 2 cups Unsweetened Silk Almondmilk
• 1 Tbsp. Ground flax seed
• 3 Tbsp. Water
• 2 cups All-purpose gluten-free flour (I used Bob’s Red Mill)
• 1/2 tsp. Baking powder
• 1/2 cup Vega One French Vanilla
• 1 cup Dried or frozen blueberries
• 1/2 Banana, mashed
• 1-2 Tbsp. Coconut oil, liquid
• 1 Tbsp. Sugar (omit if making pancakes)
• Optional toppings: maple syrup, blueberries and chopped walnuts

Directions:

1. Combine apple cider vinegar and almond milk, set aside (to make buttermilk).
2. Make a flaxseed “egg” by combining flaxseed and water. Stir and set aside.
3. Combine flour, baking powder and Vega One. If making waffles, add sugar now.
4. In a separate bowl, combine banana, flaxseed egg, buttermilk mixture, and coconut oil (1 tablespoon for pancakes, 2 tablespoons for waffles).
5. Mix wet into dry ingredients, until mostly combined, then fold in blueberries (if the batter appears too thick, add more almond milk 1 tablespoon at a time. if it’s too thin add 1 tablespoon of flour at a time).

For waffles:

1. Preheat waffle iron.
2. Lightly grease waffle iron with coconut oil.
3. Cook waffles as per waffle iron directions (will vary depending on waffle iron).

For pancakes:

1. Heat pan on medium heat.
2. Lightly grease pan with coconut oil.
3. Once hot, drop pancake batter onto pan.
4. Flip once batter is bubbly in the center, 3 minutes.
5. Cook until golden brown, approximately 3 minutes.

Mason Jar Oatmeal on the Go

Ingredients:

• 2 cups Rolled oats (or steel cut oats*)
• 2 cups Liquid (you can use all water, though a combination with non-dairy milk yields more creamy consistency)
• 1/2 tsp. Salt

Toppings:

Chocolate Lovers:

• 1 Tbsp. Vega Essentials Chocolate or Vega One Chocolate
• 1/2 sliced Banana
• 1 Tbsp. Peanut butter

Fruit & Nut:

• 1 Tbsp. Dried cherries + 2 Tbsp. Chopped roasted, salted almonds
• 1 Tbsp. Dried apricot or golden raisin + 2 Tbsp. Chopped raw walnuts
• 1/2 sliced Banana + 2 Tbsp. Chopped pecans
• 1/2 Apple, chopped + 2 Tbsp. Walnuts and pumpkin seeds

Directions:

1. Cook oats on the stove at medium-low heat until most liquid is dissolved and oats are soft.
2. Remove from heat while a bit of liquid still remains (the oats will continue to soak the liquid as they cool).
3. Divide oats into 4 containers and let cool with lids off.
4. Once cool, add mix-ins (or wait and do it before you eat) then seal the oatmeal and store in refrigerator.
5. When ready to eat, top oats with a splash of water or milk, stir and reheat in microwave. Add any additional toppings.
   • Chocolate Lovers: After reheating, stir into oatmeal 1 tablespoon Vega Essentials Chocolate or Vega One Chocolate (for a protein boost), and top with 1/2 sliced banana and 1 tablespoon peanut butter.
   • Fruit and Nut: Stir into oatmeal either while preparing or right before eating 1 tablespoon dried fruit and 2 tablespoons chopped nuts.

Additional notes:

• Leftover oats will last in refrigerator for up to 5 days.
• To save time, cook your oats in a slow cooker or rice cooker overnight, which lets you wake up to piping hot oatmeal in the morning. To do this, make sure you use steel-cut oats, and add 4 cups liquid for 1 cup of oats. Cook on low for 8 hours, and in the morning spoon out and top with your choice of toppings.

Ingredients:

• 2 bottles White wine
• 1/2 cup Berry-flavored vodka
• 1 cup Sprouts Sparkling Lemonade
• 1 cup Blueberries
• 1 cup Strawberries, hulled and sliced
• 1 cup Raspberries
• 1 1/2 cups Pineapple, sliced

Instructions:

1. Create stars out of the sliced pineapple using a star-shaped cookie cutter.
2. Combine all ingredients in a large punch bowl or pitcher and stir well.
3. Cover and refrigerate until ready to serve.
4. Serve over ice and enjoy!

Donut Holes

Ingredients:

• 2 cups Flour
• 2 Tbsp. Sugar
• 2 Tbsp. Baking powder
• 1 cup Milk
• 1/4 cup Butter
• 1 Egg
• Oil

Instructions:

Pumpkin Yogurt Dip

Ingredients:

• 1 can Pumpkin purée
• 1 cup Vanilla yogurt
• 1/4 cup Brown sugar
• 2 tsp. Cinnamon
• 1 tsp. Nutmeg

Instructions:

Creamy Toffee Dip

Ingredients:

• 1 cup Cream cheese
• 1/2 cup Brown sugar
• 1/2 cup Toffee, chopped
• 2 tsp. Cinnamon

Instructions:

Chocolate Batter Dip

Ingredients:

• 1 cup Cream cheese
• 1/2 cup Brown sugar
• 1/4 cup Cocoa
• 1 tsp. Vanilla

Instructions:

Green D’anjou:

Red D’anjou

Bartlett:

Bosc:

Comicle:

Forelle:

Seckel:

Starkrimson:

Parsnip and Carrot Mash:

Ingredients:

• 1/2 lb. Parsnips, peeled
• 2–3 med. Carrots, peeled
• 2 Tbsp. Olive oil
• 4 Tbsp. Fresh thyme
• Salt and pepper, to taste

Instructions:

1. 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.
2. Drain the parsnips and carrots and place in a food processor along with the olive oil, fresh thyme leaves, salt and pepper.
3. Pulse until desired texture. Enjoy!

Butternut Squash and Sage Mash:

Ingredients:

• 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

Instructions:

1. Bring a large pot of water to a boil. Add cubed butternut squash to the boiling water. Boil until tender.
2. 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:

Ingredients:

• 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)

1. 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.
2. Add the Parmesan, pesto and pepper and mix until well combined.
3. Serve with a drizzle of olive oil to keep from drying out. Enjoy!

Cinnamon

• Supports a healthy response to stress*
• Promotes blood circulation throughout the body*
• Helps to maintain blood sugar metabolism*

Holy Basil

• Supports a healthy response to stress*
• Nourishes the mind and promotes mental clarity*
• Supports vitality as an adaptogenic herb*

Kava Kava

• Supports a feeling of calmness and relaxation*
• Helps achieve emotional balance*
• Promotes deep and restful sleep*

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*

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*

Creamy Baked Pasta

Ingredients:

• 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

Instructions:

1. Preheat oven to 400°F and bring a large pot of salted water to a boil.
2. 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.
3. Cook sausage in a heavy skillet over medium heat until brown and slightly crispy. Set aside.
4. When water is boiling, add pasta and cook for 5 minutes. Drain pasta and place back in warm pot.
5. 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.
6. Pour heavy cream, broth and lemon juice over pasta, give it a good stir and top with Italian sausage and cheese.
7. Cover with foil or lid and bake at 400°F for 30 minutes.
8. Uncover and broil until cheese is brown and bubbly.
9. Remove from oven and let sit, lightly covered for 2–3 minutes before serving.

Thanksgiving Quinoa & Sweet Potato Casserole

Ingredients:

• 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

 Instructions:

1. Preheat oven to 375°F.
2. 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.
3. In a large mixing bowl, combine all other ingredients: walnuts through onion powder.
4. Grease a large casserole dish with either coconut oil or non-stick spray.
5. Transfer the potatoes and peppers to the casserole dish, lining the bottom evenly.
6. Pour the quinoa/walnut mixture over the top.
7. 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.
8. When it’s done cooking, it should not be soupy and the top should be lightly browned.
9. Serve with additional fresh sage and/or cranberry relish.

Deli-Sandwich-Style Sliders

Ingredients:

• 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
• Salt

1. Preheat your oven to 350°F.
2. 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.
3. Combine the mayonnaise, horseradish mustard and basil pesto with quinoa and mix well.
4. 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.
5. Line a 9×13-inch dish with foil and place the bottom portion of the rolls in the middle of the pan.
6. 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.
7. Top with spinach, mushrooms then sprouts. Replace the tops of the rolls.
8. 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.
9. Cover the dish with another layer of foil and bake in the preheated oven for 20 minutes.
10. Remove the top layer of foil and bake another 3–4 minutes, until the bread is golden on top.
11. Remove from dish, cut into individual sliders and serve immediately. Enjoy!