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!

• 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!

Gourd Morning

Love it, or your money back!

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!

Produce

How to Cook Pizza on the Grill

Classic Pizza

Classic Grill-Out Offerings

White Chicken Chili

Ingredients:

• 1 lg. Sweet onion (Vidalia is great), finely chopped
• 2 Tbsp. Coconut oil or avocado oil
• 1 lb. Sprouts Old Tyme Butcher Shop Organic Chicken Breasts, cut into bite-sized chunks
• 2 tsp. Ground cumin
• 1 tsp. Ground coriander
• 1 1/2 tsp. Garlic powder
• 1 1/2 tsp. Onion powder
• 3/4 tsp. Sea salt
• 2 15.5-oz. cans of Sprouts Organic Great Northern Beans (low-sodium)
• 2 4-oz. cans Sprouts Diced Green Chiles (mild or hot depending your tastes)
• 2 cups Sprouts Organic Chicken Stock (low-sodium)
• 2 Tbsp. Cornstarch (or flour/starch of your choice for thickening)—mixed with 4 Tbsp. of broth from the soup pot to make a slurry
• 1 13.5-oz. can Sprouts Organic Full-Fat Coconut Milk (or heavy cream)
• 3 Tbsp. Fresh cilantro, finely chopped
• 1 Tbsp. Fresh lime juice

Instructions:

1. Peel your onion and chop finely.
2. In a large soup pot, heat 2 Tbsp. of coconut oil or avocado oil over medium heat and add onions.
3. While your onions are cooking, cut your chicken breasts into bite-sized chunks.
4. When your onions are golden brown and soft, add the chicken to the pan and continue to sauté until the chicken is golden brown and close to done.
5. Stir in your cumin, coriander, garlic powder, onion powder and sea salt.
6. Add your beans, green chiles and chicken stock and stir.
7. Reduce heat to medium-low and simmer for 20–30 minutes.
8. Make a slurry with your cornstarch and approximately 4 tablespoons of hot broth from the soup pot and then pour the slurry in. Stir well.
9. Add the coconut milk, fresh cilantro and lime juice and cook for 5 minutes.
10. Remove from heat and serve with extra cilantro, sliced avocado, sour cream, shredded cheese, tortilla chips or whatever your heart desires. This soup tastes great right after making, but it tastes even better the next day! It also freezes and reheats nicely.

Autumn Harvest Chili

Ingredients:

• 2 cups Sprouts Super Greens
• 1 Tbsp. Minced garlic
• 1 Bell pepper, diced
• 1 Apple, diced (I use Gala)
• 1 lb. Ground beef (optional, omit to keep vegetarian)
• 1 Tbsp. Montreal Steak Seasoning (or sub salt & pepper)
• 29 oz. Sprouts Organic Diced Tomatoes (~two 14.5-oz. cans)
• 1/3 cup Canned butternut squash (or sub pumpkin)
• 30 oz. Black-eyed peas, drained & rinsed
• 15 oz. Sprouts Organic Chickpeas, drained & rinsed
• 64 oz. Sprouts Chicken Stock (or sub vegetable broth to keep vegetarian)
• 2 1/2 Tbsp. Sprouts Chile Powder
• 1 Tbsp. Molasses
• 1 Tbsp. Honey
• 15 oz. Organic sweet kernel corn

Instructions:

1. Dice the greens, bell pepper and apple. In a large stockpot over medium heat, sauté these veggies with the minced garlic for approximately 5 minutes until the bell pepper is softened.
2. OPTIONAL (if using meat), remove the sautéed vegetables from the stockpot and place them in a container to save for later. Put the ground beef into the stockpot over medium heat and cook until all the meat is browned, approximately 5 minutes.
3. Add the sautéed veggies that you set aside and all the remaining ingredients.
4. Turn the heat up to medium-high and let it simmer for 30 minutes.
5. Serve warm with cornbread (optional).

Slow Cooker Vegetarian Chili

Ingredients:

• 2 Tbsp. Extra-virgin olive oil
• 4 cloves Garlic, minced
• 1 Celery, chopped
• 1 lg. Onion, finely chopped
• 1 Green bell pepper, chopped
• 1 Red bell pepper, chopped
• 2 Jalapeños, finely chopped plus more to sprinkle on the top
• 1/2 cup Quinoa
• 1 can Sprouts Black Beans
• 1 28-oz. can Sprouts Crushed Tomatoes
• 1 can Sprouts Red Kidney Beans
• 1 12-oz. Bottle beer (strong, dark beer works well)
• 2 Tbsp. Sprouts Chile Seasoning
• 1 Tbsp. Ground cumin
• 1 Tbsp. Smoked paprika
• 1 tsp. Cayenne pepper
• 1 Tbsp. Brown sugar
• Juice of 1 lg. lemon
• Salt and pepper, to taste
• 1 Bay leaf
• 1 tsp. Red chile flakes
• Cheese, avocado, sour cream/Greek yogurt, cilantro, to serve

1. In a pan over medium-high heat, heat the olive oil. Add the garlic and sauté for a few seconds.
2. Add the celery and onions and cook until onions are translucent.
3. Add the bell peppers, and jalapeños and cook for a few more minutes.
4. Add the cooked veggies to the crockpot along with the beans, quinoa, tomatoes, beer, seasoning, cumin, chile flakes and bay leaf.
5. Cook on high for 4 hours.
6. Serve with cheese, avocado, cilantro, jalapeños and crackers or bread.
7. The chili actually gets better the next day, so it is a great dish to make ahead.

Almonds

WALNUTS

Why We Love Them:

MEDJOOL DATES

PISTACHIOS

DRIED CRANBERRIES

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