I think one of the best things about hosting the Thanksgiving feast is having days of leftovers! Of course, I like leftovers; some people don’t. The trick can be taking the leftover ingredients and turning them into a new dish. In this podcast, we talk with nutritionist and natural foods chef Alana Sugar about using up all of that valuable food in new and interesting ways.

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Make sure to check out our holiday pages for great turkey leftover recipes. What’s your favorite way to eat up all that great food?

Good food brings family and friends together — especially at Thanksgiving. Are you thinking about how to share your table this year while not blowing your budget? In this podcast we talk to nutritionist and natural foods chef Alana Sugar to get ideas for feasting well without breaking the bank (‘cause those banks don’t need any help breaking about now!).

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Don’t forget to check out our huge collection of holiday recipes. Whether you are planning a traditional feast or want to venture outside the norm this Thanksgiving, we’ve got you covered. What dish do you absolutely have to have for it to be a perfect Thanksgiving? Let us know!

Pictured above: Italian Wedding Soup with Vegan Meatballs

With the change of the season, we start craving warm and nourishing soups and chili. Lucky for us, there are many ways to have a great meal like this without putting a strain on our wallets. They are great for feeding a crowd as well as freezing for a quick meal later. Listen in as nutritionist and natural foods chef Alana Sugar shares her tips for delicious soups and chili. Here are a few of our recipes to get you started. Got a favorite? Rate and comment!

• Italian Wedding Soup with Vegan Meatballs
• Slow Cooker Chickpea and Lentil Stew
• Vegetarian Chipotle Chili
• Cheddar, Corn and Potato Chowder
• Mexican-Style Chicken Lime Stew
• More Soups and Stews

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One of the simplest meals to prepare is pasta. For novices as well as experienced cooks, pasta opens the door to many value-focused meals. Listen in as nutritionist and natural foods chef Alana Sugar shares her tips for enjoying pasta on a budget. Here are a few of our favorite pasta recipes. What are yours?

• Spaghetti with Pecorino and Black Pepper
• Penne and Broccoli with Zesty Gorgonzola Sauce
• Spinach and Cheese Lasagna
• Spaghetti with Garlic and Olive Oil
• Capellini Pomodoro

Also, check out our Guide to Pasta for more information.

Everyone talks about beans being a great value source of protein, but not everyone knows how to get them on the table easily. In this podcast, we asked nutritionist and natural foods chef Alana Sugar to demystify the process of cooking dried beans. Listen in to find out how and if you want more details, check out our Beans 101.  Once your beans are cooked, you can freeze them and use in any recipe calling for canned beans.

Here are a few of our favorite bean-based recipes. What are yours?

• Refried Beans with Roasted Salsa and Monterey Jack
• Bread Salad with Pinto Beans and Queso Fresco
• White Bean Soup

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When we asked our customers to share their favorite tips for stretching their food budget, quite a few mentioned roasting a whole chicken and turning it into several meals. So in this podcast, we asked natural foods chef and nutritionist Alana Sugar to walk us through the steps of roasting a chicken. She also suggests delicious dishes to prepare with any leftover chicken.

What are your favorite dishes using leftover chicken? Here’s a nice roast chicken recipe and some options for leftovers:

• Home-Style Roasted Chicken with Vegetables
• Rotisserie Chicken Pot Pie
• Curried Coconut Chicken Salad
• Chicken Tostadas

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• Ultimate Grilled Cheese

• Shrimp, Corn & Red Pepper Sandwich

• Skirt Steak with Blue Gouda

• Cuban-Style Panini

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It’s August and it’s hot! I don’t know about you, but the heat definitely inspires me to find cooler things to eat. Anything to keep me out of a hot kitchen. In this podcast, I talk with chef Michele Di Pietro who shares her tips for eating well while beating the heat. Listen in and then share your favorite no-cook recipes.

Here are a few of our faves:
Shrimp and Cucumber Stuffed Avocados
Chipotle Chicken Salad
Pineapple Cucumber Gazpacho

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The New York Times ran an article Wednesday called “Slow Food USA Preps for Its Big Moment” about the Labor Day weekend Slow Food Nation event in San Francisco. An interesting read.

Hear more about issues surrounding our food supply in this podcast interview from last August with Slow Food founder Carlo Petrini centered around his book, Slow Food Nation: Why Our Food Should be Good, Clean, and Fair.

When the weather gets hot, I never want to heat up the kitchen by cooking a bunch of stuff. Using quick cooking couscous (really just rehydrating) is always a great solution. In this podcast, nutritionist and recipe developer Alana Sugar shares the scoop on couscous and how we can incorporate it into our menus. Listen in and then share your favorite couscous recipe or dish.

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