If you’re fishing around for information on the seafood we sell, rest assured we’re navigating toward fully sustainable seafood departments. Our farmed seafood is raised responsibly, and we offer seafood from fisheries that are certified by the Marine Stewardship Council (MSC). We’ve also implemented a color-coded rating program that provides you with sustainability status information for all wild-caught seafood not certified by the MSC. This way, you can make fully informed choices.
 
After making your selection at the counter, try one of these simple suggestions at home:

• Season fish fillets with marinade or a spice rub and broil or bake at 450°F for about 10 minutes per inch of thickness. Serve with a squeeze of lemon alongside a salad and whole grains.

• Grill seafood steaks or fillets. If over ½” thick, turn the fish halfway through cooking, using the 10-minutes-per-inch rule. Pair grilled seafood with the bright flavor of salsa (you can find freshly­–prepared salsa in the produce department).

• Shrimp and large cubes of firm fish are perfect for kabobs. Place on skewers with quick-cooking fruits or veggies. Serve over wild rice.

• Small or thin fillets are well suited to pan sautéing. Heat a bit of marinade or oil in a heavy skillet and add the fish. Remove when it flakes easily and add some chopped greens or spinach to the pan along with a splash of vinegar or white wine for a quick side to serve with the fish.

• Simmer fillets or steaks in a bit of broth or seasoned liquid (try a blend of orange juice, soy sauce, ginger and garlic) and cook while covered. No need to turn, but do baste occasionally.

• Shrimp, scallops and diced fish fillets contribute depth of flavor to broths and soups without breaking the bank. Add seafood toward the end of cooking.

In addition, here are 10 of our favorite seafood dishes for fast delicious meals:





When you don’t even have time for simple dishes like those, try our new frozen prepared seafood entrées available in our US stores. You simply thaw the pre-marinated, seasoned or stuffed seafood (either overnight or while you are away during the day), cook and served with your favorite side.

What’s your go-to seafood dish for an easy and tasty meal?

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.

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!).

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!

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

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

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

• Ultimate Grilled Cheese

• Shrimp, Corn & Red Pepper Sandwich

• Skirt Steak with Blue Gouda

• Cuban-Style Panini

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

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.