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'Tis the season! The holidays will be here before you know it. Make it easy on yourself this year and let us do the cooking. Check our link in bio (Holiday Ordering) to place your order online. ❤️

Everything you love about pumpkin spice—in a muffin! Feast your eyes on that sweet, crunchy, streusel topping 😍 Can't wait to try @thebakefeed's Pumpkin Spice Muffins with Pecan Streusel. Link in bio (Recipes We Love) 🧡

Meet the Founders: Theo Lee, Mike Kim and @chefchrisoh of KPOP Foods ✨⁠ ⁠ "Theo, Chris, and I grew up in different parts of the world, but shared a similar story: fond memories of family gatherings where hours were spent cooking, laughing, and eating. In Korean culture, an important and fundamental relationship exists between food, and family, friends & fun. Anyone who has gone to Korean BBQ has probably seen and experienced this first hand. ⁠ ⁠ We started KPOP Foods because we’re passionate about Korean food and people. Using Theo’s grandma's original secret recipe for gochujang, we launched this company to invite people to discover and enjoy Korean food and flavors through our line of sauces and seaweed snacks." To learn more about KPOP and their journey, see our link in bio (Meet the Founder).

Large. Organic. Avocados. 10 for $10. ‘Nuff said. 💚🥑 Today thru 11/30.

Love leftovers? Us too! This Turkey and Wild Rice Soup might be even better for the soul than chicken soup. See below for the surprisingly simple recipe! 🍲 Turkey and Wild Rice Soup Prep 20 min Cook 30 mins Total 50 mins INGREDIENTS 2 tablespoons olive oil 2 lb cooked turkey, roughly chopped into cubes 2 tablespoons butter 1 large onion, chopped 1 large carrot, chopped into 1-inch thick discs 1 stalk celery, chopped 2 cups white button mushrooms, sliced 4 shallot cloves, minced 3 tablespoons all-purpose flour 2 cups heavy cream 1 cup wild rice 5 cups low sodium chicken broth 1 bay leaf 1 tablespoon fresh thyme, chopped 1 teaspoon dried marjoram 1 tablespoon fresh rosemary, chopped 2 tablespoons fresh parsley fresh, chopped (optional) salt and pepper, to taste DIRECTIONS Melt butter over medium heat in a 6 Quart Dutch Oven. Add onions, mushrooms, carrots, celery, and shallots and stir until soft. Then, mix in flour and slowly stir in heavy cream, wild rice, and chicken broth. Once combined, add bay leaf for aromatic effect. Switch to high heat until the soup reaches a boil. Then, reduce heat to medium-low and cover. Cook for 30 minutes, or until the rice is fully cooked. Remove the bay leaf and stir the herbs into the pot. Add salt and pepper to taste and garnish with parsley, if desired. Serve and enjoy.

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