For orders that write “small business Sunday” in the order notes on Sunday 11-26-23 or Monday 11-27-23 we’ll be offering the following special promotions. For EVERY group of FOUR bottles you buy that are either 8.4oz or 12.7oz (mix & matching sizes is ok) we’ll add THREE 3oz travel bottles of your choice.
As always, we’ll be putting in the two free 1.6oz sample bottles with your order for the standard mail order special. Those two sample bottles ARE the mail order special. This promotion is not combine-able with any other existing promotions (all our SOS Free friends, don’t ask for the two freebies twice! There’s never more than 2 free 1.6oz samples with any order). Now, as usual, there are certain restrictions for the Free Bottles: We do NOT offer samples of any Tres Classique flavors, Truffle Oil, Saigon Cinnamon, or our Dipping Vinaigrette.
Here’s how you tell us what you’d like for the free 3oz Travel Bottles and two 1.6oz sample bottles: When you have all the bottles you want to purchase in the shopping cart, go to the Checkout page. At the very bottom of the Checkout page after you fill in the rest of the information is a box called “Order Notes.” In that box type: “Small Business Sunday” and then tell us what the three travel bottle flavors should be as well as the two 1.6oz sample flavors for the regular mail order promotion. PayPal users: Be careful to go to the Order Notes box BEFORE proceeding to PayPal. If you put in your PayPal info in using the yellow pay with PayPal express checkout button, you will not be able to go back to the Order Notes box and you’ll have to email us your freebie requests.
IMPORTANT: Your order note should be visible on the email you receive after placing your order. If the order notes section there is blank in your email, then it’s blank for us and you need to reply back to that email with the message you had meant to leave so we can add it manually and make sure you get what you wanted. The most common causes of the order note getting “lost” are leaving the checkout page, changing tabs on mobile, refreshing the page, or auto-filling after having typed and your auto-fill deleting the box contents. The safest way to make sure your note stays is to enter it last during checkout, and then immediately proceed to payment.
2 med Spaghetti Squash (or sub any type of pasta for faster meal prep)
1 jar of Marinara Sauce
Preheat the oven to 400*. Cut both squash in half lengthwise and scoop out seeds and any stringy bits. Set seeds aside for later. Place squash cut sides down on a baking sheet that is covered with a piece of parchment paper or a silicone baking mat. Bake in the oven for 45-75 minutes, depending on the size of the squash halves. Test doneness every 15 minutes starting at 45 minutes by piercing the back of the largest squash with a fork, it should slide in easily.
While the squash is cooking, dice the tempeh into small cubes. Mix together equal parts Blazin Habanero Balsamic and Smoked Hickory Balsamic in a small dish, thin with a little water. Toss the tempeh in the balsamic mixture to evenly coat, then air-fry pieces for 20 minutes at 400*. [The tempeh could also be baked in the oven, the airfryer gives it a nice crisp texture that I prefer.] Reserve the remaining marinade.
Clean the squash seeds discarding any of the stringy bits leftover from the spaghetti squash. Once cleaned, toss the seeds in the leftover tempeh marinade and allow the seeds to sit until the squash is out of the oven.
Warm the marinara on the stovetop. Once the squash is done cooking, remove from the oven and reduce the oven temperature to the lowest temperature (100*-150* is fine). Use a fork to fluff up the “spaghetti” strands, remove from the skin and plate it. Top with marinara and tempeh cubes.
Spread the seeds on a baking sheet that is covered with a piece of parchment paper or a silicone baking mat and bake at 100*-150* for 1-3 hours. Shake or stir the seeds every 30-45 minutes so they cook evenly and don’t stick together. Check for doneness at 1h, 30 minutes by eating one, the seeds should be nice and crunchy. Enjoy!
1 small honey nut squash, peeled, seeded and 1/2 inch cubes
2 tsp pumpkin spice balsamic
Preheat oven to 400 degrees. On a parchment lined baking sheet place the squash cubes and sprinkle them with the pumpkin spice balsamic. Stir to coat. Bake 22 to 30 minutes , or until tender and slightly browned.
In a Dutch oven add onions and jalapeños. Sauté over medium heat until softened.
Add remaining ingredients to onions, except for the coconut milk and squash cubes. Simmer on low for 20 minutes.
Stir in the coconut milk and squash cubes. Let simmer briefly just to warm the squash.
Combine the walnuts, oats, raisins, almond butter and cinnamon in a food processor. Pulse to a crumbly texture.
Stuff the mixture into core of the apples
Drizzle with the Autumn Apple Balsamic
Arrange the apples in a baking dish. Pour 1/2 cup of water around them. Cover and bake until tender, about 50 minutes.
Serve warm. Drizzle additional Autumn Apple to taste. Enjoy!
A simple and sweet, SOS-free, apple based treat that is good for you!
There are many types of firm apples suitable for this recipe. Some examples are Gala, Jonathan, Jonagold, Honey Crisp, Braeburn, Granny Smith and Golden Delicious. A good tasting apple is key to this tasty desert!
Add the onion, garlic, ginger, spinach and 1 Tbsp Apple Autumn Balsamic to a heat-safe covered casserole. Microwave on high 3-5 minutes until nicely wilted.
Plate, drizzle on the remaining balsamic and sprinkle on the feta.
Add the onion, garlic, ginger and 1 Tbsp Autumn Apple Balsamic to a pot large enough to hold the spinach. Dry sauté on medium heat until the aromatics become fragrant, about 2 minutes. Add a small splash of water as/if needed to keep things from sticking.
Add the spinach, cover tightly and cook until nicely wilted, about 3-5 minutes.
Plate, drizzle on the remaining balsamic and sprinkle on the feta. Enjoy!
Add all the ingredients, except the coconut to a food processor and process for a couple of minutes or until the mixture is well combined. Taste to make sure the mixture is sweet enough for you. Just add an extra date or two if you prefer it sweeter.
Use a small cookie scoop to scoop out 2 tablespoons of the mixture and roll it into balls. You can roll the balls in the Coconut Balsamic, shredded coconut, chia seeds or hemp seeds or just skip this step if desired.
Serve them right away or chill for 30 minutes before serving. Store the bites in the refrigerator for 5 days or in the freezer for up to 3 months. Thaw at room temperature for 15 minutes before serving.
Perfect little flavor bombs to pack in your snack bag when hitting the hiking trail!
Mix all ingredients together and serve on top of Beef Steak tomatoes or a salad or eat as a sandwich.
Another option is to cut your Red Pepper in half length wise and fill with the chicken salad mixture.
“my husband eats the standard American diet (he’s a meat eater). He wanted a chicken salad so I made an alternative one which is different from the traditional recipe that requires mayonnaise and grapes. Here is the recipe I made. I did leave out the avocado as my husband is not a fan of it and I did cut up the red pepper and mix it in the salad.”