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Make-Ahead Meals

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.

Butternut Split Pea Soup

This healthy, hearty soup serves up the warm flavors and aromas of autumn that you’re likely craving as the days grow cooler. You’ll find many of the ingredients in our weekly sale from October 11th – 17th, making this a perfect budget-friendly dinner. It’s also vegan, gluten-free, soy-free, and nut-free, making it a great option for accommodating food allergies. Leftovers freeze well, so make an extra large pot and stash some away!

 

Ham & Cheese Breakfast Casserole

Are you searching for a fabulous casserole recipe to anchor your Mother’s Day brunch menu? We think you’ll love this one! It comes from one of our favorite go-to sources for recipes, thekitchn.com, and it is one of their most popular recipes ever posted. The author describes it as “…rich, eggy, and unbelievably, incredibly delicious. This is one to memorize, folks, and to pull out for in-laws and overnight guests. It may just be the very best brunch casserole I’ve ever made.” Its make-ahead nature adds to the appeal – you’re not up at the crack of dawn on brunch day and you get to enjoy the company of your brunch guests instead of slaving away in the kitchen. We think you’ll also love the layered presentation. It’s as pleasing to the eye as it is to the palate. Enjoy!

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.