Recipes, tips, and inspiration for a healthier holiday season
Sharing Table Our
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Sharing Our Table Recipes, tips, and inspiration for a healthier holiday season
Food is a unifying force, and during the holidays, it’s at the top of our gratitude lists. While it’s easy to get caught up in what’s broken within our food systems, it can also be a beautiful time to reflect on what’s working—and who’s putting in that work. At Thrive Market, we champion farmers, brands, and thought leaders who do just that: work to make our food better, both for us and for the planet. We hear stories of hope, stories of resilience, stories about soil, and stories about regeneration. We hear stories from members from all over the country—from all different backgrounds—who use Thrive Market to access healthy groceries. After a long year of these conversations, we feel incredibly proud to witness this work.
We want you to feel proud, too.
You fought for a better food future by considering where your food comes from. You made a meal for your family, even when time was short. You invited people in and made them feel welcome, which is the best thing we all can do for one another. In this zine, you’ll find recipes, hosting tips, and ways to learn even more about food. Our team created these pages with joy, and we’re so honored to be Sharing Our Table with you.
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MEMORABLE MEALS
With quality you trust at prices you love, organic pantry staples from Thrive Market Goods shine throughout the recipes you’ll find in these pages.
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More wish lists for less waste
Rather than buying something just for the sake of giving a gift, encourage loved ones to make lists of the things they really want and need.
No-waste gift wrapping Scarves and handkerchiefs tie up into bundles, and magazines and newspapers make charming gift wrap. You can also save and reuse your Thrive Market box and packing paper to wrap your gifts!
Make holiday memories—not holiday waste—with these thoughtful tips. A MORE SUSTAINABLE HOLIDAY SEASON
Support a cause
Thrift seasonal decor
If you’re gathering with a group of like-minded loved ones, a holiday party is a great time to pool your resources (like canned food, gently used warm winter coats, or pet food) to donate to a good cause.
Did you know that most thrift stores rotate what’s in store by the season? They’ll be stocked with treasures waiting to be discovered.
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Bring a large, wide pot or saucepan to medium-low heat. Add 2 tablespoons of olive oil, butter, and bay leaf. Add the diced onion, diced fennel, and remaining garlic, then stir with a wooden spoon to combine. Add a good pinch of salt. Cook for about 8 minutes, until vegetables are soft and translucent, not browned. Add the arborio rice to the veggies and stir to combine, slightly toasting the rice, roughly 3 minutes.
WILD SHRIMP & FENNEL RISOTTO GLUTEN-FREE Have guests coming to town? This fragrant, creamy risotto is a cozy, extra-special welcome meal for a group. It’s made with traditional arborio rice, which is naturally gluten-free, and blended with quinoa for added texture. Any seafood cut into bite-sized pieces works—or skip the seafood and use veggie broth to make it vegetarian. Yield: 4-6 servings
Add the wine. Keep heat on medium-low, stirring until it’s absorbed, 2-3 minutes.
Active Time: 50 minutes Total Time: 50 minutes
Add about ½ cup of the warm broth to the rice, continuously stirring until all the liquid is absorbed. Keep repeating by adding ½ cup broth at a time. After about 3-4 ladles worth of broth, or 10-12 minutes, add the quinoa and stir to combine. Continue with adding ½ cup broth at a time, waiting until liquid is nearly absorbed before adding another. This should take about another 15 minutes. After the grains and veggies cook for 25 minutes, add the last of the broth to the rice mixture, turn the heat off, and cover the pot. While the risotto is resting, cook the shrimp. Heat a large skillet or sauté pan over medium- high heat, then add the marinated shrimp and a good pinch of salt. Sear, stirring a few times until opaque through the center and pink on the outside, roughly 3 minutes. Check on the risotto. The rice should be cooked through, chewy, and still holding its shape in a loose and creamy sauce (neither too liquidy nor stiff). Add a touch more water if needed. Turn the risotto heat back to medium. Add in the shrimp, mascarpone, Parmesan, lemon zest, and lemon juice. Stir to combine fully. Serve topped with additional grated Parmesan, fresh cracked pepper, reserved fennel fronds, and extra lemon wedge if desired.
1 16-oz carton Thrive Market Chicken Bone Broth (or any broth) 2 ½ cups water ¾ cup yellow onion , finely diced, with outer skin scraps reserved (about ½ of large onion) ¾ cup fennel , finely diced, with outer layer, stalks, and fronds reserved (about 1 medium-large fennel bulb) 4-5 cloves garlic , minced and divided 4 tbsp Thrive Market EVOO , divided 2 tbsp butter (or non-dairy butter of choice) 1 Thrive Market Bay Leaf 1 cup arborio rice ½ cup dry white wine ⅓ cup Thrive Market White Quinoa , rinsed 1 lb Thrive Market Wild-Caught Shrimp , defrosted, pat dry, and cut into thirds ¼ cup mascarpone ¼ cup Parmesan , grated, plus more for garnish 1 large lemon , zested and juiced Thrive Market Sea Salt and Pepper , to taste In a medium pot, add the broth, water, onion scraps, outer layer of fennel, and fennel stalks (save the fronds for garnish). Bring to a simmer, then keep heated, just under a simmer.
In a small bowl, add the shrimp, 2 cloves worth of minced garlic, and 2 tablespoons olive oil.
Mix to combine and set aside.
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Thrive Market Organic Chicken Bone Broth
Thrive Market Wild-Caught Shrimp
Thrive Market Regeneratively Grown White Quinoa
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Tahini Carrot Cake SOOM FAMILY RECIPE Soom is known for its premium tahini, a creamy spread made from sesame seeds and a classic ingredient in Middle Eastern and Mediterranean dishes. It was in a small town on the Mediterranean where Soom co-founders Amy, Jackie, and Shelby first tried this cake from Jackie’s mother-in-law, Rachella, who used tahini as the secret ingredient to a rich, moist, and slightly nutty carrot cake. That one piece of cake started the Soom brand, and now you can try this treat for yourself. Yield: 8 servings Active Time: 1 hour Total Time: 90 minutes For the batter: Thrive Market Avocado Oil Spray , for greasing 4 large eggs 1 ½ cups lightly packed Thrive Market Light Brown Sugar ¾ cup Thrive Market Grapeseed Oil (or other mild oil) ¾ cup tahini 1 ¼ cups whole-wheat pastry flour 1 tbsp Thrive Market Ground Cinnamon 1 tsp Thrive Market Ground Allspice 1 tsp Thrive Market Baking Soda ½ tsp baking powder ½ tsp Thrive Market Fine Sea Salt 7 medium carrots , peeled and shredded (about 2 ½ cups) 1 ½ cups chopped Thrive Market Walnuts (optional) For the frosting: ½ cup unsalted butter , at room temperature, cut into small pieces 1 8-oz package cream cheese , at room temperature ½ cup tahini
Preheat oven to 350° F and grease two 8-inch round cake pans.
In a large bowl or stand mixer, beat the eggs and brown sugar until completely combined and thick. Beat in the oil, a bit at a time, then beat in the tahini.
Mix the flour, cinnamon, allspice, baking soda, baking powder, and salt in a separate bowl until combined.
Add a third of the flour mixture to the tahini mixture, stirring to combine. Add half of the carrots and mix well. Add half of the remaining flour mixture, then the remaining carrots, and then the rest of the flour mixture, stirring between each addition to combine. Stir in the walnuts if using. Divide the batter evenly between the prepared cake pans and bake on the middle rack of the oven until a skewer inserted in the center comes out clean, about 35 minutes. Cool in the pans for 15 minutes. Remove the cakes, then transfer to wire racks to cool completely.
While the cakes are baking, beat the butter, cream cheese, and tahini in a large bowl or stand mixer until smooth. Add the powdered sugar and mix until just smooth.
If the frosting is too soft to spread, chill in the refrigerator for about 10 minutes.
Set one cake layer on a serving plate. Top with a third of the frosting and 2 tablespoons of the mixed sesame seeds.
Add the next cake layer and frost the sides and top with the remaining frosting. Top with the remaining sesame seeds (it’s fine if some fall down the sides).
If the cake seems at all wobbly, refrigerate until the icing firms and the cake feels sturdy. Cut into wedges and serve.
2 cups Thrive Market Powdered Sugar ½ cup black and white sesame seeds
Store in an airtight container in the refrigerator for up to one week.
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Soom Premium Tahini
Thrive Market Organic Ground Cinnamon
Thrive Market Organic Powdered Sugar
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Give Back— But Better
Note: Products will be illustrated to feature actual brand packaging from a mix of OB and third-party products as recommended by Merch.
HOW YOU CAN MAKE YOUR DONATIONS GO FURTHER AT THE FOOD PANTRY
Scan to shop & donate
Donating foods to a food pantry is a noble cause, but often, these organizations receive items that are spoiled, damaged, or lacking in essential nutrients. If your holiday plans involve donating to those experiencing food insecurity, here are some of the most requested goods that help to provide both nourishment and a sense of dignity to the individuals and families who visit.
Tip: Add these items to your next Thrive Market order, ship it straight to your door, and you’ll have everything you need to make a drop-off.
6. Coffee While coffee may not seem essential in a nutritional sense, it’s a meaningful comfort item that helps to provide dignity and routine during uncertain times. Donate economy-sized containers of coffee that last longer than smaller bags. 7. Canned Meat & Seafood Protein is often one of the most difficult foods for food- insecure individuals to access, so shelf-stable cans are extremely valuable for creating balanced meals. Donate a variety of canned proteins, such as tuna, chicken, and salmon. 8. Canned Fruits & Vegetables These provide essential vitamins and minerals, even when fresh produce isn’t accessible. Look for fruit packed in juice (not syrup) and low- sodium vegetables. 9. Rice Rice is inexpensive, shelf-stable, and pairs easily with beans, vegetables, or canned proteins, making it one of the most versatile donations. Donate both white and brown rice so that individuals can choose their preference. 10. Pet Food Donating dog and cat food helps ensure that beloved pets are cared for without taking away from a family’s limited grocery budget. Donate protein-first dog and cat foods when possible.
1. Nut Butters Shelf-stable, nutritionally dense items like nut butters are always needed at food pantries. Consider donating almond, peanut, or cashew butters without extra sugars. 2. Baby Formula Baby formula is one of the most urgently needed items in a food pantry: It’s expensive and essential for many families with infants, but also tightly regulated, so families can’t easily substitute for another product like regular cow’s milk. Donate a few different brands and types to reach as many families as possible. 3. Pasta & Pasta Sauce Dried pastas and canned or jarred sauces make filling, easy dinners that can be customized with whatever a family has on hand. Look for pastas made with whole wheat for added fiber, or chickpea flour for extra protein. 4. Spices Spices help families make meals tastier and more enjoyable, and that’s especially important during times of food insecurity. Donate a variety of multipurpose spices and spice blends, like salt, pepper, garlic powder, and taco seasoning. 5. Flour You may not think to donate pantry staples, but flour offers flexibility for cooking, baking, and making nutritious meals at home. Whole-grain or unbleached options can also provide extra fiber and nutrients.
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One of our favorite parts of working at Thrive Market is that we love talking about food. We love food so much that we will, at times, clash over certain topics: What sandwich bread is best? Should olives be allowed on a charcuterie board? The diversity of opinions and our passion for those opinions create a kind of chaos that feels familial and fun. This holiday season, we are celebrating our differences by baking and sharing some of our favorite cookies with each other. WE AGREE ON ONE THING: COOKIES
Alex’s PB&J Linzers Yield: 16 cookies Active Time: 40 minutes Total Time: 1 hour 30 minutes 10 tbsp butter , cold and cubed ¾ cup Thrive Market Cane Sugar 2 cups all-purpose flour ¼ cup Thrive Market Peanut Butter 1 egg
Matthew’s Molasses Krinkles
Yield: 16 cookies Active Time: 30 minutes Total Time: 1 hour 10 minutes
¾ cup soft shortening (or butter) 1 cup Thrive Market Brown Sugar 1 egg ¼ cup molasses 2 ¼ cups flour 2 tsp Thrive Market Baking Soda ¼ tsp Thrive Market Sea Salt ½ tsp Thrive Market Ground Cloves 1 tsp Thrive Market Ground Cinnamon 1 tsp Thrive Market Ground Ginger ¼ cup Thrive Market Turbinado Sugar
½ tsp Thrive Market Vanilla Extract 3 tbsp Thrive Market Turbinado Sugar ½ cup Thrive Market Raspberry Fruit Spread
Add butter, sugar, flour, and a pinch of salt to a food processor and pulse a few times until the mixture resembles wet sand.
Add peanut butter, egg, and vanilla to the food processor and pulse a few more times until a soft dough forms. Split the dough in two, wrap it in plastic, and chill for 30 minutes. Once chilled, place one half of the dough between two sheets of parchment and roll ¼-inch thick. Roll out the remaining dough, then sprinkle on turbinado sugar and press it into the surface firmly. Place both sheets into the freezer for 15 minutes, until firm.
Using a stand mixer or an electric hand mixer, beat the butter, brown sugar, egg, and molasses together.
Sift in the flour, baking soda, salt, cloves, cinnamon, and ginger into the wet ingredients. Mix until just combined. Chill the dough for 30 minutes. When you’re ready to bake, preheat the oven to 375° F. Roll the dough into walnut-sized balls and dip them in turbinado sugar. Place sugar side up 3 inches apart on a parchment-lined baking sheet. Sprinkle each cookie with two to three drops of water to produce cracks. Bake until the cookies have set and spread, about 10-12 minutes.
Preheat the oven to 350° F. Line two baking sheets with parchment and set aside.
Cut both dough layers into cookies using a 2- or 3-inch cookie cutter. Cut a center window out of half of the cookies using a circle cutter. If you don’t have one, a piping tip or a bottle cap work, too. Place cut cookies on baking sheets at least 1 inch apart. Bake for 12 to 14 minutes, until just beginning to brown. Remove from oven and cool completely. To serve, place about ½ teaspoon of jam on one of the bottom cookies, then sandwich on a top piece. The jam should poke through!
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Jeff’s Matcha Cloud Cookies
Brittany’s Brown Butter Oat Cookies
Yield: 15 cookies Active Time: 30 minutes Total Time: 1 hour 10 minutes
Yield: 14 cookies Active Time: 20 minutes Total Time: 55 minutes
1 ¾ cups all-purpose flour ½ tsp Thrive Market Baking Soda ½ tsp baking powder ½ tsp kosher salt 2 tbsp Thrive Market Culinary Matcha ¾ cup Thrive Market Cane Sugar 8 tbsp butter , melted 1 egg 1 tsp Thrive Market Vanilla Extract
8 tbsp unsalted butter ¾ cup Thrive Market Coconut Sugar 1 large egg , at room temperature 1 tsp Thrive Market Vanilla Extract 1 ⅓ cup Thrive Market Coconut Flour , lightly packed
1 cup Thrive Market Rolled Oats ½ tsp Thrive Market Baking Soda ¼ tsp kosher salt ½ cup semisweet chocolate wafers Thrive Market Sea Salt
For the cream-top icing: 200g mascarpone ½ cup heavy cream
Make the brown butter. In a small pan, heat 6 tablespoons of the butter over a medium-low flame. As the butter melts, it should begin bubbling, then slowly frying. Continuously move the butter solids around using a spatula. The brown butter is ready when the smell is nutty but not burnt and the solids are golden brown. Take the pan off the heat and stir in the rest of the butter. Let the butter cool down before proceeding.
½ cup Thrive Market Powdered Sugar 2 tsp Thrive Market Vanilla Extract ½ tsp flaky salt
Begin with the dry ingredients. Thoroughly whisk together the flour, baking soda, baking powder, salt, and matcha in a large mixing bowl.
In a separate bowl, beat the sugar, butter, egg, and vanilla extract until the entire mixture is light and fluffy.
Preheat the oven to 350° F and line a baking sheet with parchment paper.
Fold the wet ingredients into the dry until just combined. Chill the cookies in the fridge for 30 minutes.
Pour the butter into a large bowl and add the coconut sugar, egg, and vanilla. Whisk until the mixture lightens in color and is completely smooth. To the wet mix, stir in the coconut flour, oats, baking soda, and salt until evenly combined. Form into 2 tablespoon-sized balls, then place them in the freezer to chill and firm up. Bake for 10-12 minutes until the edges begin to look toasty and brown. Let the cookies cool for at least 15 minutes before serving. While the cookies cool, make the drizzle: Microwave the chocolate wafers in a small bowl, 30 seconds at a time, mixing between intervals. The drizzle is ready when the chocolate is loose and shiny. Dip a spoon in the melted chocolate, then drizzle the cookies from above.
While the cookies firm up in the fridge, make the cream- top icing. To a bowl, add the mascarpone cheese, heavy cream, powdered sugar, vanilla, and salt, and whisk. The icing is ready when the mixture has thickened, its folds resembling stiff peaks. This can be done by hand, using a traditional whisk, but an electric hand mixer or a stand mixer on medium will make this part a breeze. When you’re ready to bake, preheat the oven to 350° F. Use a small spoon to scoop, roll, and gently flatten each cookie on a parchment paper-lined baking sheet. Bake for 12 minutes. Let them cool fully on a wire rack. Pipe or spoon the icing over the cookies and dust with a little extra matcha to serve.
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Thrive Market Organic Pure Vanilla Extract
Thrive Market Organic Culinary Matcha
Thrive Market Organic Coconut Flour
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Homemade Pie: You Can Do It! Thanks to these trusty, stress-free tips from Alexander Roberts, Thrive Market's resident baking pro & food stylist @alexanderbakes
Let’s be real: Baking a pie can be stress inducing, which is why many choose to buy one instead. Pies have been made for thousands of years, originally with thick, inedible crusts that were meant to protect the ingredients sealed inside of them while cooking directly on a hot fire. Later, they became a means of food preservation, still protecting their fillings from the elements and preventing spoilage. Modern pies are much more fun, with creative flavor combinations and fancy toppings ranging from meringue to whipped cream or a scoop of ice cream. Experience is the best teacher, and I promise you after making a pie or two, you’ll be better informed for future bakes. In the meantime, I can share with you a few tips and some pie advice from years of baking experience. Want an easy option? Try a crumb crust. Crushed graham crackers and melted butter with a little extra sugar make a perfect crust for a lot of pies. Pumpkin pies and cheesecakes especially! You can also make these cookie crumb crusts pretty quickly, since they’re not as difficult
Baking an apple pie? Be generous with the apples. Really pack them in, because as they bake they will lose a lot of volume. If your recipe calls for the apples to be pre-cooked (usually a good idea), make sure to cool the cooked filling completely before adding it to your pie shell. Underbaking is more common than overbaking. An underbaked pie will not fully set: It will be a bit too wet and the bottom crust will be gummy. With fruit pies and all-butter pie crusts, I encourage you to push the bake further, let things get a little browner. The flavor will be better and so will the texture! Bake pies a day ahead of your meal. The single most important thing I learned making pies professionally: Give the pie time to cool and set up and it will be much easier to slice. You can warm it up again before serving if you want, but trying to cut a pie an hour after baking will usually end up pretty messy. I bake my pies the day before and cover them loosely with plastic wrap. Fruit pies can stay out at room temperature for one to two days. Pumpkin pies or anything else with eggs should be refrigerated.
as an all-butter crust and don’t require chill time or rolling out.
Making your own dough? Do it a day (or two or three!) ahead. It’ll be absolutely fine in the fridge or freezer, and it gives the dough time to rest, making it easier to roll out. Splitting things up over a few days also makes the task a little less daunting.
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Thrive Market Organic Pumpkin
Thrive Market Non-Stick Parchment Paper
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Cozy, comforting, and packed with veggies, this simple soup is the perfect winter warmer from Ella Mills, bestselling author and founder of the plant-based company Deliciously Ella. “If you don’t have mushrooms or broccoli, simply swap for any other quick-cook veg—green beans, sugar snap peas, beansprouts, peppers, or cherry tomatoes would all work well.” –Ella Mills
Yield: 2 servings Active Time: 30 minutes Total Time: 45 minutes
For the curry paste: 2 shallots , peeled and quartered 2 large cloves garlic , peeled Small knob of ginger , peeled and roughly chopped 1 lemongrass stalk , outer leaves removed and chopped (optional) Small handful of cilantro leaves, divided 1 tsp Thrive Market Crushed Red Pepper 1 tsp Thrive Market Curry Powder ½ tsp Thrive Market Sea Salt For the noodles: 2 tbsp Thrive Market EVOO 1 can Thrive Market Coconut Milk 3 ⅓ cups Thrive Market Vegetable Broth ½ tsp Thrive Market Maple Syrup 1 10-oz block firm tofu , drained and cut into ½-inch cubes 1 ½ cups chestnut mushrooms , quartered 2 cups broccoli , sliced 5 oz rice noodles 2 limes , 1 juiced and 1 halved and cut into wedges
1-2 red chiles , thinly sliced (optional) Pinch of Thrive Market Sea Salt
Make the curry paste. Add all ingredients to a food processor and blitz until smooth. Add a splash of water to loosen, if needed.
Make the noodles. Warm the oil in a large saucepan set over medium-low heat and add the curry paste. Cook for 10-15 minutes, stirring frequently, until fragrant. Pour in the coconut milk, vegetable stock, and maple syrup, followed by the tofu and mushrooms. Bring to a simmer, then cover with a lid and cook for 15 minutes, until the vegetables are tender. Add the broccoli and noodles, then pop the lid back on and cook for another 4-5 minutes, until the broccoli and noodles are just cooked. Stir in the lime juice and season to taste with salt.
Divide the soup between bowls, scatter over the cilantro leaves, sliced chile, and serve with a wedge of lime.
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Thrive Market Regeneratively Grown Organic Coconut Milk
Thrive Market Organic Curry Powder
Thrive Market Organic Extra Virgin Olive Oil
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THE BEST GIFTS COME FROM YOUR KITCHEN Candles and gift cards are fine, but there’s just something about a
homemade gift that hits differently. These edible DIY delights check all the right boxes—quick to make, surprisingly impressive, and easy on your budget—so you can give something that feels extra special without any extra stress.
Head to pg. 38 for the recipes!
Hokey Pokey Honeycomb A deceptively simple way to feel like a fancy confectioner.
Maple Rosemary Cashews Comes with the added bonus of making your home smell amazing.
Chocolate Peppermint Protein Balls Perfect for the friend who’s balancing burpees and holiday treats.
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Samosas Three Ways SARA’S KID-FRIENDLY Thrive Market Senior Creative Director Sara grew up in the Bay Area, where she spent many nights at her parents’ Indian-Pakistani restaurants in San Francisco. To this day, one of her family’s traditions after a holiday is to make their favorite Indian and Pakistani foods like samosas, stuffed and fried savory pastries eaten as a snack in many South Asian countries. After all that holiday cooking, Sara’s family came up with a simple hack to speed up the process: They use regular tortillas instead of homemade pastry dough. It’s so easy that kids can help out with the cooking, and they’ll want to when they see the sweet, chocolate samosa that’s always a hit on Sara’s table.
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Yield: 24 samosas Active Time: 30 minutes Total Time: 45 minutes
Add the potatoes and boil until soft, about 15 to 20 minutes. Drain and transfer to a bowl and mash, slowly stirring in milk or cream if you like until you reach your desired consistency. In a pan, heat the oil over medium heat and sauté the onion for 2-3 minutes, until lightly caramelized. Add chopped chiles, garlic, ginger, tomato paste, and spices and cook for another minute. Take the mixture off the stove and mix quickly with potatoes and peas. While the mixture is cooling, slice the tortillas in half. Make a simple paste out of equal parts flour and water to use to seal the tortillas. Take a spoonful of the potato and pea mixture and place in the center of a tortilla, then wrap each side so it’s in the shape of a triangle, using the paste to keep the layers together. Do not over stuff!
For the wrappers: 3 packs tortillas All-purpose flour Water
For the classic samosas: 2-3 cups leftover mashed potatoes (or 4-6 Yukon Gold potatoes , peeled and chopped) 2 tbsp Thrive Market EVOO , plus more for basting 1 medium yellow onion , finely chopped 1-2 green chiles , seeded and finely chopped 1 tbsp garlic , grated or minced 1 tbsp ginger , grated or minced 1 tbsp Thrive Market Tomato Paste 1 tsp each Thrive Market Ground Turmeric, Ground Cumin, Ground Coriander, and Garam Masala 1 lemon ⅔ cup frozen peas For the turkey samosas: 2-3 cups pulled turkey or chicken (holiday leftovers work well!) Leftover stuffing and/or cranberry sauce (optional)
Use the paste once more to seal the outside edges of the folded samosa, then place on the baking sheet.
Once all samosas are stuffed and on the baking sheet, use a small amount of melted ghee or oil to baste the samosas before placing them in the oven.
For the chocolate samosas: 2 medium-sized chocolate bars , milk or dark Whipped cream (optional)
Bake for 12-14 minutes.
To make the turkey samosas: Repeat the same process with turkey and stuffing. Cranberry sauce makes a great chutney!
Preheat oven to 400° F.
To make the chocolate samosas: Repeat the same process with a square or two of chocolate inside. The chocolate will melt during baking. Whipped cream makes a great dip!
Set aside a bowl of leftover mashed potatoes or make your own: Over high heat, bring a large pot of water to a boil.
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TABLESCAPING
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LEVEL UP YOUR TABLE Adding taller elements, like cake stands and tapered candles, creates a dynamic look and helps the table feel less cluttered.
GATHER YOUR DINNERWARE
Assemble items necessary to set the table, like cutlery, dinner plates, and glasses. Once these are set, fill the rest of the table with serving platters and decor.
CHOOSE A FOUNDATION A tablecloth or runner sets the tone for a special event. Tip: Choose longer dimensions so the material waterfalls off the table.
PERSONALIZE THE SETTINGS Add personal touches like handwritten name cards or small floral accents on each plate to make guests feel special.
DECORATE WITH ORGANIC MATERIALS Take a note from Mother Nature. Incorporate in-season fruits and flowers, or forage leafy branches from your yard.
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Nothing signals the holiday season quite like the scent of winter citrus, warming spices, and fragrant herbs drifting through your home. Simmer pots capture one of the most nostalgic parts of the season and are a natural alternative to conventional candles and air fresheners, using simple ingredients you may already have on hand. Simmer pots are as simple as they sound, just a mix of herbs, spices, and produce gently heated in water to release their natural fragrance. Try combinations like orange, rosemary, and cinnamon for a classic holiday blend, or lemon, thyme, and vanilla for something lighter. Pro tip: Peels and rinds of fruits are often the most aromatic, making simmer pots a way to make the most of leftover ingredients. Keep an eye on the water level and top it off as it evaporates— the fragrance can last for hours and even be saved to refresh over several days. Once you’ve finished simmering, let the mixture cool before straining or storing it in the fridge to reuse within a couple of days. You can even prep simmer pot “kits” in advance by drying your ingredients or layering them in jars for easy gifting. FRUITY SPICY SIMMER POTS MAKE THE PERFECT DIY HOME FRAGRANCE HERBY
,
,
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When it comes to hosting, a little intentional planning goes a long way in making the gathering itself feel smooth and effortless. When your space is intuitive and guest-friendly, you can spend less time managing details and more time enjoying the moment. Hosting doesn’t have to mean doing everything yourself. Ask for help where you can—someone to refill the ice bucket, another to take coats, and one to keep the playlist going. Don’t forget that the point of holiday gatherings is celebrating and enjoying time with loved ones. Nothing sets the mood for a party like a host who’s genuinely enjoying themselves. Your loved ones will certainly prefer your presence over perfection! Setting Scene the
Serve a variety of beverages for every type of guest. (Tip: Find tons of new non-alcoholic options and functional beverages of all kinds at Thrive Market!)
Pre-chill drinks before guests arrive.
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Set up self-serve stations for drinks or snacks so guests can help themselves without needing directions all night.
Set out coloring supplies to keep kids occupied.
Serve some simple kids ’ snacks to avoid
pre-dinner meltdowns.
Cover a table with butcher paper to encourage little artists to draw.
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If little ones are joining, a kids’ corner gives them freedom to play while adults mingle.
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GINGERBREAD COOKIES LOW- SUGAR
Equal parts spicy and sweet, a gingerbread cookie is just one of those foods that encapsulates the holidays in a single bite. If you’re planning a day of holiday baking but also hoping to cut down on sugar, this revamped recipe offers the same nostalgic flavor, but with organic molasses and a sugar replacement in place of the usual white sugar.
Yield: About 3 dozen cookies Active Time: 20 minutes Total Time: 1.5 hours
For the cookies: 6 tbsp butter or Thrive Market Ghee , room temperature 6 tbsp Thrive Market Virgin Coconut Oil , room temperature ½ cup sugar replacement (like monkfruit) ¾ cup molasses 2 tsp ginger , grated 2 tsp Thrive Market Ground Cinnamon ½ tsp Thrive Market Ground Allspice ¼ tsp Thrive Market Ground Cloves ¼ tsp Thrive Market Ground Nutmeg 1 tsp Thrive Market Sea Salt ¼ tsp Thrive Market Ground Black Pepper 1 large egg 3 ⅔ cups all-purpose flour 1 ¼ tsp baking powder ½ tsp Thrive Market Baking Soda For the icing: 1 cup Thrive Market Powdered Sugar 1 tbsp milk, Thrive Market Almond or Oat Beverage, or water 1 tsp Thrive Market Vanilla Extract
In the bowl of a stand mixer, beat butter, coconut oil, sugar substitute, and molasses until creamy and uniform. Add ginger, spices, salt, and pepper and mix to combine.
Beat in egg, scraping mixture from sides of the bowl.
Add flour, baking powder, and baking soda and mix until combined. Dough will be sticky. Cover with plastic wrap and chill for at least an hour.
Preheat oven to 350° F. Line two baking sheets with parchment paper.
Remove dough from the fridge and roll out to ¼ inch thick, using flour to keep dough from sticking to the rolling pin. Dip cookie cutters in flour before punching out shapes. Space cookies out on baking sheets and bake for 10 minutes. Remove from the oven and allow to cool completely on a wire rack before icing. When ready to ice, combine all ingredients in a bowl, whisking together until the consistency is smooth and there are no lumps. Note: If you want thicker icing for piping, use less liquid or add more powdered sugar until you reach your desired consistency.
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Thrive Market Regeneratively Grown Organic Coconut Oil
Lakanto Monkfruit Sweetener
Thrive Market Organic Almond Beverage
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Happy, Healthy Holidays From Our Table to Yours From festive finds to everyday favorites, we’re always launching new products to keep the good stuff coming year-round.
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GAME TIME
FIND THE HIDDEN CONNECTIONS Arrange the 16 words into four groups of four that have a shared theme or link. (There’s only one right way to group them all!)
SNICKER DOODLE
ALARM CLOCK
ANGEL
OATMEAL
SHORT BREAD
BELL
GARBAGE
TELEPHONE
TINNITUS
TINSEL
TIN
ORNAMENT
GINGER BREAD
POPCORN
SUPER
SUGAR
Round up your favorite people and pick a reader. The reader asks for words (“Give me a noun!”) without showing the story and fills in the blanks. When it’s done, read it aloud and enjoy the chaos. MY HOLIDAY COOKING CALAMITY
(plural noun)
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Take a coloring break between cookie batches.
Maple Rosemary Cashews
Hokey Pokey Honeycomb Giftable Treats Recipes
Yield: 2 giftable servings Active Time: 10 minutes Total Time: 20 minutes
Yield: 1 giftable serving Active Time: 20 minutes Total Time: 2 hours
1 tbsp melted butter or Thrive Market Coconut Oil ¼ cup Thrive Market Maple Syrup 1 tbsp Thrive Market Brown Sugar ¼ tsp Thrive Market Cayenne Pepper 1 tsp Thrive Market Sea Salt
4 tbsp Thrive Market Maple Syrup ½ cup Thrive Market Cane Sugar 2 tsp Thrive Market Baking Soda ½ cup chopped Thrive Market Almonds or nut of choice
½ tsp Thrive Market Black Pepper 1 tbsp fresh rosemary , finely chopped 2 ½ cups Thrive Market Cashews
Line a baking sheet with parchment paper.
Preheat oven to 370° F.
In a saucepan over a low flame, combine syrup and sugar and stir until combined. Bring to a boil and let the mixture simmer for 2 to 3 minutes, or until it turns brown and shiny. (Tip: Don’t stir once it’s boiling, as the sugar will begin to crystallize.)
Combine all ingredients except the cashews in a bowl.
Add the nuts and toss to combine.
Spread the coated nuts on a baking sheet and roast for 10 minutes.
Quickly add the baking soda and whisk until the mixture foams and expands.
Fudgey Chocolate Truffles
Pour out the sugar mixture onto the prepared baking sheet and spread it out. Top with almonds or nuts of choice and let it cool. Once it hardens, smash the honeycomb into smaller pieces. Honeycomb makes a great topping on ice cream, yogurt, or eaten as-is.
Yield: 12 truffles Active Time: 30 minutes Total Time: 2 hours
1 bag Thrive Market Brownie Mix 2 heaping tbsp hazelnut spread 1 cup Thrive Market Dark Chocolate Chips 1 tbsp Thrive Market Coconut Oil Melted white chocolate , crushed Thrive Market Candy Canes , and flaky salt for toppings
Chocolate Peppermint Protein Balls
Yield: 12 protein balls Active Time: 10 minutes Total Time: 12 hours
Bake the brownie mix according to the package instructions. Set aside to cool.
⅓ cup Thrive Market Cacao Powder ¼ cup Thrive Market Maple Syrup ¼ cup Thrive Market Cashew Butter ¼ cup Thrive Market Whey Protein Powder ¼ tsp Thrive Market Peppermint Extract For the optional chocolate candy cane coating: ¼ cup Thrive Market Mini Chocolate Chips 1 tsp Thrive Market Coconut Oil Thrive Market Candy Canes , crushed
Crumble the cooled brownies into a large bowl, then add in the hazelnut spread. Stir the mixture until a thick dough starts to form, then roll into approximately 12 bite-sized balls. In a bowl, microwave the dark chocolate chips and coconut oil in 15-second increments, stirring between each interval, until fully melted.
Dip the truffles into the melted chocolate.
Mix all ingredients well to combine.
Top the truffles as desired.
Roll into 12 balls.
Allow to chill in the refrigerator for a few hours or overnight.
If you’re making the coating, heat chocolate chips with coconut oil in the microwave in 30-second intervals, stirring in between, until melted. Drop the protein balls in the chocolate to coat, then place on a parchment-lined sheet to solidify. Top with crushed candy canes.
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Acknowledgements Our creative team worked together to bring this zine to life—a gift to you, our members, just in time for the holiday season. Like all the best recipes, each person brought something vibrant and essential to the table.
Design Jeffrey Chan, Natalia Rehman, Garrin Yabuta
Photography Elisha Knight, Brittany Moser, Matthew Schulert
Writing Lina Kamb, Jon Kim, Laura Levin, Adrienne Lotto, Amy Roberts Osni, Alexander Roberts
Editing Laura Levin, Amy Roberts Osni
Recipe Development & Food Styling Becky Brown, Jeffrey Chan, Aubrey Devin, Jaclyn Horvitz, Lina Kamb, Ella Mills, Brittany Moser, Alexander Roberts, Matthew Schulert, Sara Khwaja Williams, Amy Zitelman, Shelby Zitelman
Art Direction Jeffrey Chan, Elisha Knight, Matthew Schulert
Production Jon Kim, Angie Valle
Creative Direction Sara Khwaja Williams
ANSWER KEY: Find the Hidden Connections
Things That Ring: ALARM CLOCK, BELL, TELEPHONE, TINNITUS Classic Tree Decorations: ANGEL, ORNAMENT, POPCORN, TINSEL Types of Cookies: OATMEAL, SHORTBREAD, SNICKERDOODLE, SUGAR Man: GARBAGE, GINGERBREAD, SUPER, TIN
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Designed with you in mind. This zine was printed on 100% recycled paper and you can recycle it right back.
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