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Healthy Dinner Ideas

Southern-Style Pinto Beans

Cooking with dried beans is one of our favorite ways to make food dollars stretch a mile while still having a delicious, nutritious, protein-packed meal. These organic dried pinto beans are featured in the Southern Cuisine-themed weekly sale from February 25th – March 3rd, and when paired with a few simple ingredients and very minimal effort, you can transform them into a big, hearty meal that holds its own as a main dish or as a side. Make an extra-large pot and freeze your leftovers for a no-fuss meal on a busier night, or stash into lunch-sized portions for a quick pack-and-go lunch. This is the kind of meal that is almost better on the second and third days. The flavors just seem to get richer and more robust. Enjoy over rice and/or with a fresh wedge of skillet cornbread.

Sweet Potato Chickpea Buddha Bowl

This gluten-free, vegan dish is a snap to prepare and packed with healthy protein and veggies.  You’ll find many of the ingredients in our weekly sale from April 25th – May 1st and in 30 minutes or less, you’ll find yourself diving into a satisfying plant-based meal!

Southern-Style Pinto Beans

Cooking with dried beans is one of our favorite ways to make food dollars stretch a mile while still having a delicious, nutritious, protein-packed meal. These organic dried pinto beans are featured in the Southern Cuisine-themed weekly sale from March 28th – April 3rd, and when paired with a few simple ingredients and very minimal effort, you can transform them into a big, hearty meal that holds its own as a main dish or as a side. Make an extra large pot and freeze your leftovers for a no-fuss meal on a busier night, or stash into lunch-sized portions for a quick pack-and-go lunch. This is the kind of meal that is almost better on the second and third day. The flavors just seem to get richer and more robust. Enjoy over rice and/or with a fresh wedge of skillet cornbread.

Poke Bowl

A poke (POH-kay) bowl is a traditional Hawaiian dish that has become all the rage here on the mainland.  Poke means “to slice or cut” in Hawaiian and refers to chunks of raw, marinated fish — usually tuna — which is then tossed over rice and topped with vegetables and umami-packed sauces. If you can get your hands on some sushi-grade tuna, we certainly encourage you to give this recipe a try without searing the tuna. Our weekly sale from August 9th – 15th celebrates the poke bowl and features some wonderful yellowfin tuna steaks which are not sushi-grade, so please sear the tuna first. Not a tuna fan? Try cooked shrimp or crab meat! Want a vegetarian version? Try using tofu cubes! And feel free to get creative with the vegetables.

Red Lentil Soup

Red lentils make a perfect weeknight meal due to the fact that they’re de-husked and split, dramatically reducing their cooking time. Combine them with a few very simple ingredients, and you’ve got a quick, easy, nutritious dinner! They also happen to be featured in our weekly sale from May 10th – 16th, making this recipe a budget-friendly option. You can keep it simple by following the recipe as-is, or consider spicing it up a bit with a teaspoon of your favorite Indian or Italian spices. It’s the perfect guilt-free comfort food!

Szechuan Noodle Bowl

This simple, healthy dish will satisfy your takeout cravings but keep your budget in check! You’ll find most of the ingredients in our weekly sale display from April 12th – 18th.

Southern-Style Pinto Beans

Cooking with dried beans is one of our favorite ways to make food dollars stretch a mile while still having a delicious, nutritious, protein-packed meal. These organic dried pinto beans are featured in the weekly sale from January 11th – 17th, and when paired with a few simple ingredients and very minimal effort, you can transform them into a big, hearty pot of beans that holds its own as a main dish or as a side. This recipe calls for celery root, rather than celery stalks because celery root is in-season and available this time of year from local farms and is often a more affordable option than celery stalks. Make an extra large pot of these beautiful beans and freeze your leftovers for a no-fuss meal on a busier night, or stash into lunch-sized portions for a quick pack-and-go lunch. This is the kind of meal that is almost better on the second and third day. The flavors just seem to get richer and more robust. Enjoy over rice and/or with a fresh wedge of skillet cornbread.