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.  

If you look up the definition of a superfood, you’ll likely find something along the lines of “a nutrient-rich food considered especially beneficial for health and well-being.” This definition may sound vague. That’s because it is. There’s no official or regulated definition of a superfood. Even so, there are foods that rise to the top when it comes to the nutrients they offer. Superfoods can help you get the most nutrition bang per bite. They provide more fiber, vitamins, minerals and/or phytonutrients compared to other foods. Though you may initially think of exotic foods like açai, moringa, maca or goji berries, there are plenty of everyday superfoods in the produce section. Since it’s winter and the start of a brand new year, I thought I’d highlight a few of the season’s hottest superfoods

Cauliflower

This cruciferous vegetable has grown in popularity over the past few years. It’s packed with cancer-fighting compounds and is an excellent source of vitamin C. Enjoy cauliflower raw, simply roasted, in a stir-fry or puréed into soup. Jump on the “cauliflower rice” trend with ease by picking up a package of Sprouts Cauliflower Crumbles in the produce section next time you shop.

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Chicories

Haven’t heard of this one? Chicories are those bitter winter greens like endive and escarole or purple radicchio. They are a good source of vitamin C and may also help boost heart health. Use endive to scoop and serve a bread-free tuna or chickpea salad. Grill or sauté radicchio for a warm winter salad or toss it into vegetable soup.  

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Pomegranates

Pomegranates are one of the few foods that aren’t always easy to find. That’s not the case in the winter. They thrive in cooler temperatures from October to January. Pomegranates are known for their antioxidants. A beautiful, sweet-tart addition to greens, smoothies and winter fruit salads, pomegranates are an excellent source of fiber and vitamins C and K.

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Winter Squash

Though pumpkin gets all of the attention in the fall, it’s not the only gourd in the patch. Roast or purée an acorn, delicata, kabocha or butternut squash for some variety. Enjoy the different winter squashes prepared sweet, savory, curried or spicy. With a deep orange to yellow flesh, winter squash is bursting with vitamin A (as beta-carotene), vitamin C, potassium and fiber. Bonus: Roast or dry the seeds and enjoy a protein- and magnesium-rich snack or salad topper.

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Matcha

Though matcha is available anytime you want it, this green gold is a warm and comforting answer to cold temperatures. Regular green tea is a popular healthy brew. Matcha (a green tea powder) takes it to another level. Because you drink or eat the entire leaf, you get more. Chock full of polyphenols, matcha is lauded for its anti-aging properties. Importantly, it may help lower the risk of certain cancers and heart disease. Also, if you’re trying to stay focused on your goals this year, sip on this. Matcha is known to boost mental alertness too without the jitters you might get from other caffeinated drinks. This list is not at all comprehensive. It’s just a sampling of the many superfoods available at this time of year. Put one or all in the rotation for a super new year.

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About Marisa Moore

Helping People Eat Better One Morsel at a Time

Marisa Moore is a registered dietitian/nutritionist and owner of Marisa Moore Nutrition. Using a food first, mostly plant-based approach, Marisa helps people eat better one morsel at a time through group classes, writing and developing healthy recipes. She enjoys working as a consultant for small and large businesses including food and nutrition startups and being an ambassador for delicious food and a healthy lifestyle. A past spokesperson for the Academy of Nutrition & Dietetics, Marisa is a trusted food and nutrition expert and has appeared in most major media outlets including the Today Show, New York Times, Wall Street Journal, Washington Post and has had regular appearances on CNN. Marisa is a contributing editor for Food & Nutrition Magazine and U.S. News & World Report blogger. Before launching her consultancy, Marisa worked as an outpatient dietitian, the corporate nutritionist for a national bakery café restaurant and she managed the employee worksite nutrition program at the U.S. Centers for Disease Control and Prevention (CDC). Always ready for new passport stamps, Marisa loves to explore new countries but in her spare time you might find her cooking, dancing salsa or on a walk with her dog Biscuit. Learn more at marisamoore.com.