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Chicken Pozole Rojo

Las mañanitas a la Virgen de Guadalupe, or the Feast of Our Lady of Guadalupe falls on December 12th each year, commemorating the appearance of Mary to a Mexican peasant farmer named Juan Diego in 1531. The appearance of our Lady of Guadalupe and the events that followed were largely responsible for uniting the Aztec Indian community with the Christian Hispanics of Mexico, thus making Our Lady a powerful image of cultural solidarity. It has also become an important day for Mexican Americans to celebrate their religious and cultural identity.

Each year, in the days leading up to the celebration of Our Lady of Guadalupe’s apparition on December 12, over five million pilgrims from across Mexico, the US, and the rest of Latin America flood the streets that lead to Mexico City’s Basilica of Our Lady of Guadalupe. This event represents the largest pilgrimage in Latin America and the feast that follows is arguably one of the best displays of the country’s cuisine. Whether celebrating in Mexico City or abroad, tortas, tacos, gorditas, carnitas, tamales, atole, and pozole are common fare to commemorate this special occasion. 

With this in mind, our Weekly Sale from December 8th – 14th features a lineup of ingredients that honor the food traditions of this cultural holiday and this authentic Chicken Pozole Rojo recipe will help you pull it together!

The Sunshine

Looking for festive drinks for your holiday gatherings? Our weekly sale from December 1st – 7th features locally crafted Bitter Bubble seltzers and when we reached out to our friends at Bitter Bubble to ask them to share their favorite holiday-worthy cocktail recipes they were more than happy to share a few that were passed along from their favorite local restaurants. This one comes from the folks at EB Strongs Prime Steakhouse in Burlington, VT. 

The Americano

Looking for festive drinks for your holiday gatherings? Our weekly sale from December 1st – 7th features locally crafted Bitter Bubble seltzers and when we reached out to our friends at Bitter Bubble to ask them to share their favorite holiday-worthy cocktail recipes they were more than happy to share a few that were passed along from their favorite local restaurants. This one comes from the folks at Hen of the Wood. 

Honey Pistachio Brittle

Whether you’re a seasoned pro at candy-making or this is your very first foray, we think you’ll find success with this super simple Pistachio Brittle recipe. It skips the corn syrup in favor of local raw honey. You’ll find organic pistachios featured in our Weekly Sale from November 26th – 30th, so it’s a perfect time to whip up a big batch. If you manage to summon the restraint needed to avoid eating it all yourself, we happen to think it packages up beautifully for an edible holiday gift. Just be sure to store it in a cool, dry place to keep it crisp!

Turkey Roasting 101

Roasting a turkey can be a bit intimidating, especially if it’s your first time or you’re entertaining a houseful of hungry guests! We hope that this handy guide will help you through the steps with sanity intact.

Crispy Roasted Brussels Sprouts

If you’re looking for a Brussels sprouts recipe to convert those who’ve sworn off this cruciferous vegetable at your Thanksgiving table, this one’s for you. The crispy caramelized sweetness of sprouts and shallots is beautifully balanced by the bright acidity of lemon juice and Worcestershire. It’s also simple to pull together, taking about 35 minutes from start to finish. You’ll find Brussels sprouts featured in our weekly sale from November 17th – 23rd, just in time for your holiday feast. If you’re not feeding a crowd, feel free to half the recipe and use one sheet pan.  

Maple Candied Sweet Potatoes

Looking for a simple, crowd-pleasing sweet potato side dish for your Thanksgiving spread? Look no further! You’ll find local, organic sweet potatoes from Laughing Child Farm featured in our Weekly Sale from November 17th – 23rd, just in time for the big feast!

Herbed Mashed Potatoes

Making mashed potatoes can be as simple as whipping together two or three ingredients, but for Thanksgiving, it feels right to give your spuds some special treatment. This herbed mashed potato recipe does just that, by first steeping milk and cream with savory herbs and garlic to bring this classic recipe to new heights. You’ll find local, organic gold potatoes in our weekly sale from November 10th – 16th, giving you time to taste-test this recipe in advance of your holiday feast. 

Fresh Pumpkin Pie

Looking for a pumpkin pie recipe using fresh, wholesome ingredients? Look no further! You will not need your can opener for this one!  The bit of extra time it takes to prepare this pie is well worth the effort, as you’ll truly be able to savor the roasted flavor of your pumpkin and the sweetness of pure Vermont maple syrup. Ready-to-bake 9-inch pie shells are featured in the Weekly sale from November 10th – 16th, saving you some prep time. And, of course, you’re welcome to sub in canned pumpkin, which is also featured in the Weekly Sale! Also, if pumpkin isn’t your thing, feel free to swap it with roasted butternut squash or roasted sweet potatoes. Either way, we have a feeling this will become your new go-to pie for the holidays!

Fall Harvest Salad

This salad is bursting with the flavors and colors of fall! It’s simple to pull together and you’ll find many of the ingredients featured in our weekly sale from November 3rd – 9th! Enjoy it as a side salad, or bulk it up with a cup of cooked quinoa and serve it as your main course. Either way, we think you’ll love the flavors and textures of this delicious dish!