Fourth of July weekend isn’t complete without fireworks, barbecues and your favorite line-up of outdoor eats. Take your barbecue spread to the next level with a drink that your friends at Sprouts made with summertime in mind. This bright and bubbly punch will add a touch of sparkle to any weekend get-together. You’ll love how easy it is to mix up and your guests will appreciate the patriotic spirit from the sparklers on the street to the sparkle in their cup. Pair these simple ingredients together for a beverage that’s sure to be a new Fourth-of-July classic.

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!

*Make this a kid-friendly mocktail by leaving out the wine and swapping the berry-flavored vodka with cranberry juice!  

Donut Holes

Ingredients:

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

Instructions:

Fill an 8×12-inch wide frying pan with 1 inch of oil, put on medium-high heat. Whisk together milk, softened butter and egg. Incorporate dry ingredients into wet mixture and blend together to create a thick batter. Once the oil is heated, use a small scoop to drop balls of batter into the pan and cook for 2–3 minutes. Using tongs, turn donuts holes and cook for an additional 2–3 minutes, until golden brown. Transfer donut holes to a paper towel lined platter and let cool. Dust with granulated or powdered sugar or serve with seasonal dipping sauces.

Pumpkin Yogurt Dip

Ingredients:

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

Instructions:

Combine all ingredients and serve with fresh donut holes or ginger snaps.

Creamy Toffee Dip

Ingredients:

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

Instructions:

Coarsely chop toffee and combine with softened cream cheese, brown sugar and cinnamon. Stir until all ingredients are well incorporated and creamy. Serve with fresh donut holes or sliced apples.

Chocolate Batter Dip

Ingredients:

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

Instructions:

Combine all ingredients, stirring until well incorporated and creamy. Serve with fresh donut holes or berries.  

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:

Green D’anjou:

Sweet and juicy with a hint of citrus. Best eaten raw.

Red D’anjou

Sweet and juicy with a smooth skin. Great in salads and desserts.

Bartlett:

Signature variety with a delicate skin, sweet taste and juicy bite. Great for snacking, canning or baking.

Bosc:

Crisp and sweet. Good choice for baking or poaching because they keep their shape.

Comicle:

Buttery and exceptionally sweet. Favorite in holiday gift baskets and elegant desserts.

Forelle:

Crisp and tangy. Pairs well with cheese.

Seckel:

Bite-size, crunchy and ultra-sweet. Excellent for children’s snacks, pickling or garnish.

Starkrimson:

Sweet with a subtle floral aroma. Perfect for snacking, salads, or any fresh use that shows off its crimson skin.  

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:

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!

 

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 from scratch!

• 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.

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Gourd Morning

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.

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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.  

Start feeling your best the natural way! In combination with a healthy lifestyle, herbal supplements can be extremely helpful in balancing your mind and body from the inside-out. Get ready to feel revitalized, invigorated and energized! Carving out a little time for yourself will go a long way in achieving a balanced and healthy life. Learn how cinnamon, holy basil, kava kava, maca and olive leaf can bring bliss into your routine. Our vitamin department is stocked with a variety of herbal supplements and our friendly vitamin team members are always there to help guide you along the way.

Cinnamon

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.

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

Video Description: Our Sprouts Vitamin Manager shares the herb that sparks their Botanical Bliss, Cinnamon.

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Holy Basil

Described as “the incomparable one,” holy basil has been used for more than 3,000 years.

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

Video Description: Our Sprouts Vitamin Manager shares the herb that sparks their Botanical Bliss, Holy Basil.

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Kava Kava

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.

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

Video Description: Our Sprouts Vitamin Manager shares the herb that sparks their Botanical Bliss, Kava kava.

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Maca

For centuries, maca has been used as a caffeine-free, plant-based performance enhancer to help reduce stress and increase energy.

• 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*

Video Description: Our Sprouts Vitamin Manager shares the herb that sparks their Botanical Bliss, Maca.  

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Olive Leaf

The olive leaf has a rich history dating back over 3,000 years.

• 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*

Video Description: Our Sprouts Vitamin Manager shares the herb that sparks their Botanical Bliss, Olive Leaf.*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.

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

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.

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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

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.

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Deli-Sandwich-Style Sliders

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

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!

 

When it comes to cooking chili, there are so many different flavors, types and ingredients to use—with beans being a must. Don’t settle for the same-old chili recipe, try something new! We reached out to our well-known blogger friends to cook up their favorite recipes. Keep things toasty in cooler temps with these three fall chili recipes.

White Chicken Chili

This delicious spin on traditional chili will leave your taste buds craving more. Flavorful green chiles are paired with warm spices, white beans and sautéed chicken for a filling and hearty meal. From Delicious Obsessions

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.

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Autumn Harvest Chili

Even the pickiest eaters will love this warm fall favorite which features tons of veggies. With greens, bell pepper, chickpeas, butternut squash purée, tomatoes, apples, black-eyed peas and corn, it is a perfect better-for-you option when the weather gets cool. From Nosh and Nourish

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).

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Slow Cooker Vegetarian Chili

With fall here, there is nothing better than a good bowl of chili. With the addition of beer and letting the slow cooker do the work, this vegetarian version of chili with quinoa in it is a great option for any weeknight meal. Cooking the onions with the other veggies before adding into the slow cooker enhances the flavor of the chili. With any chili, the toppings are what makes it fun—so do not forget the cheese, avocados and cilantro. From Novice Housewife

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.

 

By Shanley Cox, Out To Eat When you’re on the hunt for hydration, sometimes plain old water doesn’t cut it. Try swapping your tired H₂0 with infused water for a boost of flavor and some added flair. Sprouts’ vast selection of fruit and herbs is a playground for infused water combinations. If you’re planning July 4th festivities, try Berry & Mint Infused Water. All you need is a few simple ingredients. The colors are perfect for Fourth of July celebrations and the flavor will keep you motivated to sip all summer and maintain that eight-glass-a-day routine. Simply combine one gallon of water with one cup of blackberries and strawberries and eight fresh mint sprigs. Stir everything together, then let the water chill in the fridge for at least one hour before drinking. (It’s best to drink within two days.) Still water can be substituted for sparkling water if you prefer. Visit Shanley’s full post and learn about other infused water combinations.            

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About Shanley Cox

Shanley Cox chronicles the culinary life of a hungry 20-nothing in Out To Eat. There she divulges the most delicious and unique dishes in Kansas City (and beyond). She’s on a mission to share the “good food news” and help others appreciate local restaurants, bars and businesses.