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When you’ve got zero time to think about what’s for dinner, it’s our prepared meals to the rescue! Our heat-and-eat aisle offers everything from an enchilada verde bake and a squash harvest bowl to barbecue salmon and creamy rigatoni—all of which just require a quick trip to the oven or microwave. |
When a grower out in California ended up with more white sweet potatoes than they could find homes for, we swooped in so we could offer this extra-sweet steal. White sweet potatoes are a little starchier (and nuttier!) than orange ones, and at two for 99 cents, they’re practically begging you to make this roasted sweet potatoes with date butter recipe.
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Or should we say slurping? We’re embracing the arrival of cozy soup season with our spin on classic chicken noodle soup. With fresh ginger, garlic, scallions, and meaty and flavorful mushrooms, it’s a far cry from the canned soup we grew up on. Best of all, you can get all the ingredients with the tap of a button!
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We've got plenty of new plant-based bites in our store this week, including Unlimeat's vegan take on Korean kimbap, featuring veggies and "bulgogi" wrapped in seaweed and oats-studded rice. |
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• Unlimeat Plant-Based Bulgogi Kimbap
• Ghirardelli Peppermint Bark Mix-Ins
• NotCo Plant-Based Chocolate Milk
• Impossible Plant-Based Beef Taco Meal Makers |
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• Sweet Limes
• Odds & Ends Broken Pistachio Biscotti Pieces
• Jacobsen Salt Co. Pure Flake Sea Salt
• Brew Dr. Dark Cherry Vanilla Organic Kombucha
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