The clock is ticking…counting down to Thanksgiving Day! This is one of the most exciting times of the year in our stores. While we love the energy and excitement, we certainly don’t want our guests feeling stressed by it…or stretched in their pocketbooks! Here are some tips for getting the good stuff-and the basics-at the best prices possible. Our team members are dedicated to making sure you enjoy your shopping trip – ask them for help along your merry way!

1. Stay Calm. Maintain a cheerful, good mood and positive attitude so you don’t get stressed out and make bad decisions. (Should a little bottle of Rescue Remedy be your first stop in the store?)
2. Shop the Sales. More than 1000 items are on sale in our store right now. Look for the sale signs and save! Also, sign up for The Whole Deal e-newsletter for notification of the best specials.
3. Get Your Volume Discounts. Get discounted pricing on many items when you buy a full case or more than a certain amount at once. Details at Customer Service.
4. Go for 365 Everyday Value®. Our own brand helps you save on everyday basics and holiday needs. It’s the best and broadest selection of natural and organic products at the best prices.
5. Plan Your Menus. Create full menus and shopping lists for the meals you’ll need, especially when you’re expecting company so you don’t overshop when the time comes.
6. Don’t Underestimate Leftovers. When you plan your menus and make your shopping lists, shop for what you need to transform leftovers into another meal. Our holiday leftover guide has ideas.
7. Choose the Bird to Fit Your Budget. We offer turkeys-and beef and cheese and chocolate, etc, etc-in several varieties and we can point out the best deals for your needs.
8. Buy Some Baked Goods. Our bakery makes pumpkin pie and dinner rolls with the same wholesome ingredients you would use at home, so it might be worth buying time instead of buying all the ingredients to make these from scratch.



9. Be Well. Eat healthy, get enough sleep and exercise so you build a strong immune system and don’t waste time and money getting sick.
10. Take Advantage of Our Good Nature. Our Team Members are there for you. Don’t be shy! Let them help you make the holidays easy and affordable.

Got some favorite strategies of your own that make your holiday grocery shopping fun and affordable? Let us hear them!

Making a list and checking it twice… Santa’s not the only one doing that this year. As you plan your holiday festivities, you no doubt have a budget in mind and are crunching the numbers. You want to provide a nice spread for your guests but you have to live with yourself-and your bank account-when the party’s over.

Well, we’ve been making lists and checking them a whole lot more than twice to find the hits for our Top Holiday Wines. We tasted hundreds of wines and chose the best in their respective categories considering both quality and price. Every one of our selections comes in under $15 a bottle! That’s right, wines that’ll please your guests’ palates and your pocketbook. Here’s a sampling:

Pisato Montepulciano

Made with Organically Grown Grapes

For turkey and other rich poultry consider this affordable alternative to Chianti with soft tannins and hints of dried fruit. Bold ruby color and dry, silky fresh tomato notes complement Italian food.

Red Truck Zinfandel

Made with Organically Grown Grapes

Think of this bottle as an old friend in a snazzy new pair of shoes! A balanced, organic California wine, its brambly berries, cracked pepper and dark chocolate finish keep your attention, whether you’re eating pot roast or pasta.

Pepperwood Grove Pinot Noir

Warm cherry pie with vanilla ice cream and earthy oak dominate this bargain Chilean 2-pack from a brand you love. Enjoy a glass while you cook and still have enough for the table.

Marqués De Riscal Rueda Selección Especial

We bought all of this refreshing, full-bodied Spanish wine, but we’ll share! Old-world Verdejo comes alive in a straw-colored wine brimming with fruit and fennel. A huge value, serve as an aperitif or with tapas or roasted chicken.

What these and the rest of our Top Holiday Wines all have in common is that they represent the pinnacle of quality winemaking. So stock up and rest assured that you’re getting some of the best wine values in the marketplace this holiday season.

Explore more great tips, recipes and creative ideas for taking this holiday season to a new level of taste on our All Things Good holiday pages.

Tony Lucchesi the National Educator for Source Naturals joins us to talk about Wellness Formula. Twenty-five years ago, Wellness Formula pioneered the industry’s first wellness-immune category. Since then, millions have turned to Wellness at the first sign of immune symptoms.

How many of you have heard that on Thanksgiving Day? Not eating turkey on “Turkey Day” seems downright sacrilegious to some! Whether you prefer a vegetarian diet, simply don’t like turkey or are cooking for a few and don’t need a big bird, there are many delicious options for your Thanksgiving meal. Let’s give thanks for the possibilities!

The Wonder of the Harvest

Thanksgiving is a celebration of the fall harvest. Enjoy it fully with a range of plant-based entrées (along with some favorite sides). Delicious!

Baked Eggplant with Nutty Bulgur Stuffing

Savory Butternut Squash Pie with Hazelnuts

French Lentils in Puffed Pastry

Wild Mushroom Tart

Seafood for the Holidays

Did you know the pilgrims ate shrimp and other seafood at the first Thanksgiving? They lived on the Eastern seaboard, you know. Happy Shrimpsgiving!

• Roasted Salmon Stuffed with Spinach, Feta and Ricotta
• Seared Scallops with Blood Orange-Smoked Paprika Sauce
• Holiday Cioppino

Poultry That’s Not Turkey

When you are cooking for one, two or three, a large turkey can be more than you need. Roasting a turkey breast instead of a whole bird is one option, and here are some other poultry-based special entrée recipes:

• Baked Chicken with Pomegranate Glaze
• Braised Chicken with Fennel and Apples
• Cornish Game Hens with Cranberry-Orange Glaze

Pretend Turkey

Tofurkey is the vegetarian holiday staple. You’ll find it in the freezer isle in small and large sizes, and also in a meal kit that comes with dumplings, gravy, stuffing and even a veggie wishbone. Steaming Tofurkey makes it more tender, and baking in a bag seals in the juices. Also, frozen Quorn roast is a fast, affordable vegetarian entrée. For smaller portions, the Quorn tenders or cutlets are perfect.

Holiday Ham (and Pork)

With a large gathering, ham often heads the table right alongside a big turkey. Choose what you prefer or have some of both… we won’t tell.

• Cranberry and Apple Stuffed Roasted Pork



• Roasted Spiral-Sliced Ham with Maple and Orange Marmalade Glaze
• Roasted Pork Chops with Cornbread Stuffing

If you aren’t serving turkey, what will be on your Thanksgiving table?

I don’t know about you, but when I spend all morning in the kitchen preparing the Thanksgiving feast, I’m not that interested when the time comes to sit down and eat. My senses are completely overloaded from chopping, stirring and tasting and living in the wonderful aromas of the kitchen. I know, I know. I could make or purchase things ahead, or ask people to bring things or help-and I do to some extent-but my true enjoyment of that day is actually the cooking.

I also enjoy the day after Thanksgiving. I love eating the leftovers as I relax in front of a movie and recover from the day before. And I love that I love them, too, because I know that I’m not wasting any money by wasting food. And then, on Saturday, I transform the leftover turkey into one of my favorite dishes of all time, sopa de lima (lime soup). I have friends who’ve told me not to bother inviting them to Thanksgiving dinner, they’d rather come over for my sopa de lima on the weekend!

My tradition of making this soup began in the fall of 1991 when I was driving around the Yucatan peninsula with friends in a VW bug for three weeks, including Thanksgiving Day. We noticed sopa de lima-made with chicken-on almost every restaurant menu and made a point of trying each version we encountered. Most of those we tried were very brothy, with not much in the way of chicken, turkey or vegetable chunks. But that broth was incredibly delicious with its rich stock base, complex blend of herbs and spices and big lime presence. I’ve had similar “tortilla soup” in restaurants in the States that are also brothy, but less lime-heavy, and often have short chunks of corn on the cob and slices of avocado on top.

When we returned from our trip, I found myself craving that soup and just had to try recreating it. I wanted something heartier for the fall and winter, so my version ended up almost stew-like in consistency. And now I make it every year with the Thanksgiving turkey leftovers. (Sometimes I’ll make a quicker version using a rotisserie chicken and boxed broth. For years, my 9-year-old niece always requests it when I cook dinner for her family.)

In the photo is a similar recipe using chicken and while this Spicy Turkey Soup is also similar, here’s my way (no exact measurements, sorry-just go your own way!):

1. Remove all the meat from the turkey carcass, tearing into big shreds and reserve in the fridge.
2. Make stock from the carcass.
3. Sauté onion, garlic, carrots, celery, sometimes some bell pepper and always one or two minced jalapeño peppers, until onions are translucent.
4. Add chopped fresh tomatoes and sauté just 2 or 3 minutes more.
5. Add a good amount of chili powder, oregano and a pinch of ground clove. Stir to coat all ingredients thoroughly.
6. Add the turkey stock, bring to a boil, add the turkey, bring to a boil again, then reduce to a simmer and cook until carrots are just tender, only about the time it takes to squeeze all the limes and chop the cilantro in the next step.
7. Remove from heat and add a lot of fresh-squeezed lime juice-about 6-8 limes worth-and a bunch of cilantro, chopped.
8. Place a layer of tortilla chips in the bottom of each individual wide, shallow bowl, sprinkle on shredded Monterey Jack cheese and then ladle the soup over that so the hot soup melts the cheese onto the chips.

Well, now you know my guilty secret. My favorite parts of celebrating one of our country’s most popular holidays are hiding in the kitchen on THE day, eating leftovers in front of the TV the day after, and then the next day getting my taste buds outside the country! But, more importantly, you have another idea for how to use turkey leftovers. Why don’t you see if your favorite turkey leftovers recipe might convince my taste buds to stay Stateside…let’s hear it!

We put together some menu ideas to get you started.

Mix and match according to your tastes and favorites! Hungry for more recipes? Browse our full collection of holiday recipes.

Here are a few more ideas to kick off your menu planning:

• Print out or make copies of the recipes you’re preparing, then tape them to your cupboard for easy reference when you’re cooking.
• Make and post a timeline working out: what time dishes need to come out of the fridge, go into the oven, etc.
• Plan on offering some appetizers, especially ones that don’t require heating. This may keep folks out of the kitchen while you’re putting the final touches on everything. Pita Chips with Sweet Potato Mash and Smoked Almonds is a good choice.
  Or, enlist a helper to assemble Prosciutto, Brie and Apricot Wraps.
• Green vegetables should make several appearances on your menu. Here are a few of our favorites:
  Thanksgiving Green Salad

  Swiss Chard with Shallots

  Warm Millet Salad with Brussels Sprouts, Creamed Mushrooms and Sage

• Looking for a change from your usual mashed potatoes or candied sweet potatoes? Consider one of these variations:
  Creamy Mashed Potatoes and Parsnips

  Celery Root and Potato Gratin

  Roasted Sweet Potatoes with Macadamia Nuts

  Coconut Marshmallow Spiced Sweet Potatoes

• Fill the house with the irresistible welcoming aroma of freshly baked bread.
  Easy Whole Wheat Dinner Rolls

  Buttermilk Pull-Apart Rolls

  

• For the main dish, we have plenty of turkey recipes and vegetarian options, too:
  Roasted Sweet Potatoes with Tempeh
  Savory Butternut Squash Pie with Hazelnuts
  Wild Mushroom Tart
• Sweets that can be made ahead of time are the way to go for a Thanksgiving feast.
  Pumpkin Apple Pie
  Jasmine Tea Poached Pears
  Maple and Walnut Applesauce Cake
• Be sure to check out our collection of how-to videos for quick tips on roasting the turkey, carving, making perfect gravy and more.

Happy planning. Got your own secrets to success up your sleeve? Share!

Mark your calendars, set your alarms or just watch the clock. On November 19th, the third Thursday of November, this year’s Beaujolais Nouveau is released to the world.

This festive once-a-year party wine is made for anyone and everyone. Light and cherry-berry fruity, but not sweet, this is no serious swirling and sniffing wine – it’s all about gulping and swigging and washing down your holiday foods. Just take a hint from the cheerful label, exclusively designed for our fun-loving customers.

For such a light wine, there’s a pretty heavy back story with lots of rules: The grapes used to make Beaujolais Nouveau must come from the specific region or Appellation d’origine contrôlée known as Beaujolais, which is located north of Lyon in the eastern part of France. The grapes, by law, must be harvested by hand. The wine is then made using a process called whole berry fermentation, resulting in a wine that is fruity and low in tannins.

Beyond the rules, Beaujolais Nouveau provides the first taste of the year’s vintage quality and is really meant to be about celebration: of the harvest, of the first revenue from a year of hard labor, and of another year past and the approaching winter holidays.

Best enjoyed fresh, or before spring returns, Nouveau is a terrific compliment to the rich, earthy and spicy flavors that come across the holiday table. The crazy complex flavors of roasts, game, mushrooms, squash, root vegetables and flavorings such as sage, cinnamon, allspice, nutmeg, peppers and the like are perfectly complemented by Nouveau’s grapey flavor and refreshing acidity.

It’s a great wine to serve at holiday parties or to pair with your Thanksgiving meal. Coming off of favorable summer weather conditions, the 2009 Nouveau is sure to deliver that characteristic red berry fruitiness. So ring in your holiday season with the Beaujolais Nouveau in your glass!

Explore more great tips, recipes and creative ideas for taking this holiday season to a new level of taste on our All Things Good holiday pages.

I really enjoy the changing of the seasons. Growing up in Honolulu, there wasn’t a whole lot of difference in the weather between Christmas and the 4th of July. I’m not complaining by any means, but there is something so inspiring about each clear season. Once the cool air sets in, out come all my cookbooks and in comes new ideas for using all my old favorites.

Right now, I am focused on winter squash. These sweet, hearty favorites of our American ancestors are harvested each year from the late summer through the fall. They can be stored in a cool climate for months, allowing for great eating during the winter. The vibrant yellows and deep oranges of their flesh give you a hint that they’re packed with powerful carotenoids, including beta-carotene. Winter squash are also an excellent source of magnesium, potassium, vitamins C and A, and a good source of calcium.

Here are some of the more common winter squash along with delicious recipes to try:

• Acorn squash: Mildly sweet flesh makes it perfect for stuffing with all kinds of flavorful goodies – anything from whole grains to bread cubes, mushrooms and other cooked veggies. Here’s a hearty Winter Squash Stuffed with Lentil Pilaf.



• Butternut squash: Sweet and delicate, this versatile favorite makes incredible soup, although it is equally delicious diced and added to stews or baked, sautéed and simmered on its own. Here’s our Classic Butternut Squash Soup and you should also try this Roasted Butternut Squash with Sage and Cranberries.
• Delicata squash: Perfect for baking, it is moist, sweet and mild. Great simply with a little butter and sea salt.
• Hubbard squash: This is great baked, steamed or added to soups or stews like in this Squash Stew with White Beans and Kale.
• Kabocha squash: This deep green, somewhat pumpkin-shaped squash is an early season favorite. Just like with potatoes, you can eat the skin on this squash. Perfectly suited to baking, braising or steaming. I love it with caramelized onions! Try this nourishing Kabocha Squash and Spinach Soup.
• Spaghetti squash: When cooked, the flesh of this squash separates into strands, very much like spaghetti. Best cut in half and baked or steamed until just tender. Here’s a simple dish of Roasted Spaghetti Squash with Herbs and this Spicy Spaghetti Squash with Black Beans may be your next family dinner favorite.

If your recipe doesn’t provide specific cooking instructions, here are the basics for baking most types of winter squash:

• Preheat the oven to 350°F.
• Before cooking, wash the skin under running water.
• Cut the squash in half and remove the seeds and fibers.
• Place the squash face down on a lightly oiled baking dish. Cover with foil and bake until tender.
• You can also bake the squash whole, but be sure to pierce the skin with a sharp knife near the stem end so steam can escape during baking.
• Generally, 45 minutes to an hour is good, but some squash may require more or less time depending on their size. They are done when the flesh is tender and easily pierced.

Here are some of my favorite ways to add winter squash to your dishes:

• Heat and serve mashed with butter, cinnamon, honey or maple syrup
• Add cubes to your favorite soup or stew recipe
• Top spaghetti squash with olive oil, herbs and parmesan cheese; or toss with pesto or your favorite pasta sauce
• Stuff acorn squash with your favorite dressing recipe (cornbread is really delicious!)
• Roast cubes of winter squash with cubes of hearty apples (choose varieties that stand up well to heat, such as Granny Smith)
• Make pasta and top with roasted winter squash and pumpkin seeds, Asiago cheese and a little extra virgin olive oil
• Use mashed sweet squash (butternut, kabocha) for making “pumpkin” pie
• Add mashed squash to cookies, cakes, muffins and breads in place of puréed pumpkin.

Got a favorite recipe for winter squash? I would love to hear!