‘Tis the season to transform your home and kitchen into holiday mode. In my case, it’s a traditional shift in color palette to warmer tones and richer flavors; it’s the subtle fragrance of winter greenery; and it’s the excuse to throw seasonal gatherings much more frequently.

And as a new-ish homeowner with a soon-to-be husband, I realize this holiday season provides an unparalleled opportunity to create new traditions while continuing older family ones.

Whole Foods Market has given me the floor to share those traditions—also known as a trad“dish”—and take it one step further than simple recipe development and grocery shopping. This year, Whole Foods isn’t only your one-stop shop to deck out the dinner table. The store wants to celebrate the joy and love of your holiday traditions through a #MyHolidayTradish site of collected recipes and traditions.

So, what’s your Holiday Tradish? From Thanksgiving to New Years, I’ll share #MyHolidayTradish throughout the following few months on Instagram and the blog.

Join me in sharing yours with the hashtag #MyHolidayTradish. Whole Foods Market customers will have a chance to win groceries for a year for you and a friend (yes, you can nominate someone to share the gift with you!) by participating in the #MyHolidayTradish contest. Enter here.

Here’s to continuing old traditions and creating new ones.

This post is brought to you by Whole Foods Market. Thank you for being supportive of my sponsors.

Stuffing Panzanella
Makes 4 servings

2 cups leftover stuffing, torn into bite-size pieces
1/4 cup fresh grapefruit juice
2 tablespoons red wine vinegar
1 teaspoon honey
1 small radicchio, torn into pieces
1 sweet-tart apple, halved and thinly sliced
1 small beet, peeled and thinly sliced
Kosher salt
Olive oil (for drizzling)

1. Preheat oven to 400 degrees. Toast stuffing on a parchment-lined baking sheet until crisp and brown, about 30 minutes.

2. Meanwhile, whisk grapefruit juice, vinegar and honey in a large bowl. Add radicchio, apple, and beet, season with salt. Toss to combine. Drizzle salad with oil and add stuffing croutons; toss again to combine. Serve at room temperature.

Inspired by Bon Appetît Magazine