Final November A Sales Flyer (10/29-11/11) (large print format)
Maple Roasted Winter Squash Recipe
It’s squash season! And that means decadent maple roasted winter squash complete with crumbled feta, walnut halves, and maple syrup.
It’s perfect as a side dish for hearty cold weather meals!
Maple Roasted Winter Squash (serves 6-8)
DIETARY: Vegetarian
TOTAL TIME: 1hr
5 pounds winter squash such as kabocha or butternut, seeded and cut into 1” pieces
1 medium red onion, chopped
1/2 cup walnut halves
1/3 cup avocado oil
1/3 cup maple syrup
1 teaspoon sea salt
1 teaspoon crushed red pepper flakes (or to taste)
½ cup crumbled feta
- Preheat oven to 400° F. Place winter squash, red onion, and walnut halves in a large mixing bowl.
- In a separate bowl, whisk together the avocado oil, maple syrup, salt, and crushed red pepper flakes. Pour mixture over squash and toss until well coated.
- Spread squash out on two parchment-lined baking pans in a single layer. Bake for 40 minutes or until squash is tender.
- Place squash in a serving vessel and sprinkle on crumbled feta.
Savory Onion and Squash Scones Recipe
Savory Onion and Squash Scones (makes 12)
DIETARY: Vegetarian
TOTAL TIME: 45 minutes
3 cups all-purpose flour
¾ cup shredded asiago cheese
1 tablespoon cane sugar
1 tablespoon baking powder
1 teaspoon sea salt
1 stick unsalted butter, cold
1 cup buttermilk, plus 2 tablespoons
1/3 cup squash puree
1 large egg
4 tablespoons chopped chives
Preheat oven to 350° F. Combine flour, cheese, sugar, baking powder, and sea salt in a large mixing bowl.
In a separate bowl, whisk together 1 cup buttermilk, squash puree, egg, and chives.
Cut butter into the dry mixture until it resembles coarse cornmeal. Stir in wet ingredients until just combined.
Turn dough onto a lightly floured surface, divide into two pieces and form each into 6-inch disks.
Cut each disk into 6 wedges and place on a baking sheet lined with parchment. Brush scone tops with remaining buttermilk and bake for 25 minutes or until edges are starting to turn golden.
Miso Corn Chowder Recipe
This miso corn chowder is the ultimate cozy meal to welcome fall!
Sweet corn, savory miso, and creamy goodness come together in a bowl that’s warm, comforting, and full of rich flavor.
Miso Corn Chowder (serves 4)
DIETARY: Plant-based
TOTAL TIME: 40 minutes
2 tablespoons olive oil
½ small yellow onion or 1 large shallot, minced
12 ounces red potatoes, ½” inch cubes
3-4 ears corn on the cob or 10 ounces frozen corn
3 cups miso broth*
½ cup canned coconut milk*
½ teaspoon sea salt
¼ teaspoon coarse ground black pepper
Salt and pepper to taste
Sliced chives or green onions, optional
Toasted sesame oil, optional
- Remove corn kernels from cobs and set aside.
- In a stock pot, heat oil over medium heat. Add onion and sauté for 3-5 minutes or until translucent.
- Add potatoes, corn kernels, cobs, and miso broth. Cover and bring to a gentle simmer. Cook until potatoes are tender. Remove cobs and discard.
- Stir in cream, salt, and black pepper. Carefully blend the soup to the desired texture in the pot with an immersion blender.
- Serve garnished with chives and a light drizzle of toasted sesame oil.
*If you cannot find miso broth, use vegetable broth or water with 2-3 tablespoons of miso. You can also use heavy cream in equal amounts for a vegetarian version.
October 2025 Sales Flyer A (9/24-10/14)
October A Sales Flyer (9/24-10/14) (larger print)
Chicken Nachos Recipe
These loaded chicken nachos are guaranteed to be a crowd-pleaser! Whether you’re hosting a game-day tailgate, planning a fun family dinner, or just craving something cheesy and satisfying, this recipe delivers big flavor.
Layered with seasoned chicken, melty cheese, and all your favorite toppings, they’re easy to customize and even easier to love.
Grab the recipe and get ready for everyone to ask for seconds (and thirds)!
Chicken Nachos (Serves 4)
TOTAL TIME: 20 minutes
1 pound ground chicken
1 packet Siete taco seasoning
1 5-7.5 oz bag Siete tortilla chips
2 large Roma tomatoes, seeded and chopped
1 15 oz can pinto beans, rinsed and drained
½ cup thinly sliced red onion
1 small jalapeno, thinly sliced
8-12 ounces shredded Mexican blend cheese
½ cup cilantro leaves
½ cup Sour cream
½ cup Salsa
- Cook ground chicken by following the spice packet instructions.
- To assemble nachos, place tortillas chips on a baking sheet then evenly distribute cooked chicken, tomatoes, beans, red onion, jalapeno, and cheese.
- Bake for 15 minutes at 375° F or until heated through and cheese has melted.
- Garnish nachos with cilantro and serve with sour cream and salsa.
Hoes Down Harvest Festival at Full Belly Farm – October 4, 2025
Over 30 years ago, the Full Belly Farm “Hoes Down Harvest Festival” was started to bring people out to the country and deepen their connection with food and land.
Today, Hoes Down is a festival fundraiser focused on educating people first-hand about the positive impacts of farming. At Hoes Down, guests experience activities like pruning trees, milking a cow, making compost and seasonal cooking. They eat local organic food and dance to the tunes of bluegrass and contra dance with one another. Attendees camp under the stars in their walnut orchard and wake up to a farm fresh breakfast.
Full Belly Farm invites you to join them in celebrating farming and rural living with your two feet in the soil!
Saturday, October 4, 2025
Know Your Farmer: Full Belly Farm
Did you know that organic farming practices can support healtheir soil, ecosystems, and communities?
This organic month, shop healthy produce grown right here in your community at The Natural Grocery Company stores!
We’re proud to partner with Full Belly Farm to bring you a wide variety of locally grown veg and other products like their jams, tea cakes and fresh flower bouquets. Each carrot, onion, or radish was grown sustainably on their organic farm! 🚜
“Full Belly Farm is a certified organic farm located in the beautiful Capay Valley of northern California. We are committed to fostering sustainability on all levels, from fertility in our soil and care for the environment, to stable employment for our farm workers. We strive to be good stewards of this farm, so that this generation and future generations may continue to be nourished by the healthy and vibrant food that we produce. Our farm has been certified organic since 1985, and we strive to continue to support local food systems and create a strong local food economy.”
Want to visit and learn more about Full Belly Farm? Attend their Annual Hoes Down Festival on October 4. Information and tickets available at
September 2025 Sales Flyer B (9/10-9/23)
September 2025 Sales Flyer B (9/10-9/23) (larger print format)
Kid’s Lunch Box Recipe
Kids Lunch Box
DIETARY: Traditional
TOTAL TIME: 30 minutes
For the Sandwiches:
1-2 slices sandwich bread
1 slice cheddar cheese
5 pepperoni slices
- Using a cookie cutter, cut out two bread shapes for the sandwich using one or two slices of bread depending on the size and shape of the cookie cutter.
- Assemble sandwich by layering the pepperoni and cheese between the slices of bread.
For the Vegetable Sticks:
1 small cucumber
1 small red bell pepper
1 medium carrot
- Slice vegetables into ¼ inch thick slices. Use various shaped cutters to cut out shapes.
- Thread veggies onto blunt end toothpicks to create mini veggie skewers. Alternatively, place veggie cut outs into small cups and arrange in bento box.
For the Pinwheels:
1 whole wheat flour tortilla, 8” round
¼ cup softened cream cheese, plain or flavored
- Spread cream cheese onto the tortilla and roll up. Chill in the refrigerator for 30 minutes then slice into ½” thick wheels.
Fruit and cheese sticks:
1 red apple
2 cheddar cheese slices, ¼” thick
- Slice apple into ¼ inch thick slices. Use various shaped cutters to cut out different shapes.
- Cut shapes out of the cheese slices.
- Thread fruit and cheese onto blunt end toothpicks to create mini fruit and cheese skewers. Alternatively, place cut outs into small cups and arrange in bento box.