This lentil stew is all about the plant-based protein, but if you want to add some meat, we won’t judge. You may not miss it though, considering this stew is packed with meaty chunks of pumpkin, rich chickpeas, and creamy lentils. Best of all, it’s completely gluten-free, and it’s easy to make vegan too – just swap the chicken broth for veggie stock and skip the yogurt!

Richly flavored with a blend of spices and freshly roasted butternut squash, this soup craves the dry acidity and fruit characteristics of a good rosé. We’ve used chicken broth in this version for protein and flavor, but you can easily use veggie broth instead for a healthy, vegan dinner or lunch.

Locally grown delicata squash is roasted with maple syrup and cinnamon, then topped with jewel-like pomegranate arils, dried cranberries, crunchy nuts and creamy goat cheese. A colorful fall side dish that’s as delicious as it is beautiful!

Now is the time to explore the possibilities of the bulk department! Break up with pre-packaged mixes and do it yourself!

Cozy up with Marghi’s Turkey Pumpkin Chili! Ground turkey and creamy pumpkin puree come together with cinnamon, oregano, cumin and chili powder for a hearty bowl full of warm fall flavor. Perfect for a crisp autumn evening!

Make Oliver’s your one-stop ramen-shop, and bring a taste of this Japanese classic to your kitchen tonight! We have everything you need to start making delicious, fresh ramen at home. This freshly made, quick and easy vegetarian ramen is packed with fresh vegetables, noodles, and authentic flavors, and it’s ready in just 15 minutes.