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Tired of the same old soup? Tune in to this week’s encore episode of Secret Ingredient featuring a classic butternut squash soup recipe plus three variations–Apple-Gorgonzola-Almond, Thai-Inspired, and Southwestern–each made even more rich and flavorful with our very own secret ingredient: 365 Everyday Value Low-Sodium Organic Chicken Broth. Check out our quick garnishing tips for each recipe, guaranteed to “soup up” lunchtime or dinnertime.

Get the recipes: Classic Butternut Squash Soup and Variations

 Chicken Sausage and Cornbread Stuffing [5:05m]: Play Now | Download (2715)
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In preparation for Thanksgiving, we’ve put together a winner of a stuffing recipe using this week’s secret ingredient, Whole Foods Market Fresh Chicken Sausage. Made in-house with the finest cuts of chicken and a blend of herbs, spices and seasonings, our chicken sausage adds a special touch to our recipe for Southern-Style Chicken Sausage and Buttermilk Cornbread Stuffing. We’ve also included a recipe for Buttermilk Cornbread that’s perfect for our stuffing recipe and even better when paired with steaming bowls of chili or eaten on its own with a pat of butter and a drizzle of honey.

Get the Recipe: Southern-Style Chicken Sausage and Buttermilk Cornbread Stuffing

Get the Recipe: Buttermilk Cornbread

 Black Pepper-Crusted Salmon with Littleneck Clams and Chorizo [5:36m]: Play Now | Download (658)
 Black Pepper-Crusted Salmon with Littleneck Clams and Chorizo [5:36m]: Download (1777)

You probably have this week’s secret ingredient sitting in your pantry right now. It’s Old Bay Seasoning and for over 60 years its proprietary blend of spices, including celery salt, mustard, red pepper, black pepper, bay leaves, cloves, allspice, ginger, mace, cardamom, cinnamon and paprika has been the secret ingredient for adding that extra special zing to all types of seafood dishes. Most home cooks use it to flavor steamed shrimp, but this week’s encore presentation features a recipe from guest Chef Chris Schlesinger of the East Coast Grill where Old Bay Seasoning takes on a more flavorful and starring role.

Get the Recipe: Black Pepper-Crusted Salmon with Littleneck Clams and Chorizo

 Frascatelli Carbonara with Sweet Corn [6:32m]: Play Now | Download (947)
 Frascatelli Carbonara with Sweet Corn [6:32m]: Download (2629)

Think making pasta at home requires expensive equipment and hours of your time? Think again! This week’s Secret Ingredient episode features guest chef Michael Romano from Union Square Restaurant Group as he shares his secrets for making fresh pasta with creamy carbonara sauce in just 30 minutes. Michael also shows why choosing the right flour makes a difference when it comes to making perfect pasta.

Get the Recipe: Frascatelli Carbonara with Sweet Corn

 Earth University Bananas [6:24m]: Play Now | Download (2348)
 Earth University Bananas [6:24m]: Download (2744)

Who says banana bread needs to be a guilty pleasure? Try this banana bread that delivers moist banana goodness without extra fat and calories in this week’s encore presentation. Plus, we used EARTH University™ bananas grown in Costa Rica, a Whole Foods Market exclusive, that not only offer sweet banana flavor, but also support education, entrepreneurship, and sustainable agriculture in the developing world.

Get the Recipes: Banana Bread and Banana Bread Pancakes

 Chilaquiles: Play Now | Download (2421)
 Chilaquiles: Play Now | Download (1605)

Looking for a simple way to spice up breakfast? Join Todd Coleman, Saveur magazine’s food editor, as makes this south-of-the-border breakfast classic originally created to use up day-old tortillas.  Todd makes his own crisp chips using 365 Everyday Value® Organic Corn Tortillas which add rustic flavor and texture when tossed with roasted tomato sauce, sautéed chorizo and chipotle peppers en adobo. Easy to make and sure to please, this version of chilaquiles will add sizzle to any weekday breakfast or weekend brunch.

Get the Recipe: Chilaquiles

 Allegro Coffee: Play Now | Download (417)
 Allegro Coffee: Play Now | Download (1717)

Ever tried cooking with coffee? Chef Lou Lambert of Lamberts Downtown Barbecue in Austin, Texas, uses cofffee in one of his signature dishes. In this week’s encore presentation, he has adapted the recipe for his famous smoked, coffee-rubbed brisket for the home kitchen by roasting the brisket rather than smoking it. Easy to assemble and cook, this brisket packs amazing flavor and can be served warm or at room temperature.

Get the Recipe: Lou Lambert’s Coffee-Rubbed Brisket

 Grilled Eggplant with Cilantro Salad Verde [6:16m]: Play Now | Download (1722)
 Grilled Eggplant with Cilantro Salad Verde [6:16m]: Download (1434)

Savor summer’s bountiful harvest with guest Peter Hoffman, chef-owner of Savoy and Back Forty. Hoffman shares his passion for seasonal flavors and local produce in this recipe featuring the best of summer ingredients.

Get the Recipe: Grilled Eggplant with Cilantro Salsa Verde

 Lakeside Turkey Burgers [04:42m]: Play Now | Download (2778)
 Lakeside Turkey Burgers [04:42m]: Download (1226)

Stretch out the last days of summer—and your budget—with host Mark Law as he grills up some tasty turkey burgers for less than $3.00 per person. The secret ingredient? Lean ground turkey raised free range on a vegetarian diet without antibiotics and ground fresh daily.

Get the Recipe: Lakeside Turkey Burgers

 Classic Summertime Potato Salad: Play Now | Download (1999)
 Classic Summertime Potato Salad: Play Now | Download (1199)

Join Mark Law as he takes advantage of the last days of summer and packs an eco-friendly picnic using Recycline’s Preserve Kitchen Ware. Exclusive to Whole Foods Market, Preserve Kitchen is made from 100% recycled materials and makes the perfect container for Mark’s recipe for Classic Summertime Potato Salad.

Get the Recipe: Classic Summertime Potato Salad.