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We asked Molly Siegler, our culinary content editor, to share some of her favorite new recipes coming out of our test kitchen. Here’s one that’s has the super-fast convenience of boxed macaroni and cheese with a little extra nutritional oomph.
Want a genius tip for summer?
Keep a pitcher of one of these naturally flavored infused waters in your fridge all season long. It’s a healthier hydration choice than soda and so fancy you’ll feel like every sip is a special treat. Plus they’re a clever (and gorgeous!) way to use the trimmings from summer’s fresh fruits, veggies and herbs.
Here’s how easy they are to make.
Cucumber + Lemon + Parsley
To me, nothing signals the start of beach-and-barbecue season more than biting into an ice-cold slice of watermelon. Whether the sweet, juicy flesh is pink or yellow, with seeds or without, watermelon’s a perfectly refreshing antidote for a steamy day.
Summer celebrations often include platters of grilled meats, tiered cakes, ice cream treats, bowls of chips and dips, and heaping helpings of potato salad. While these seasonal classics are delightful, they’re not a longed-for sight if you’re vegan.
As a lover and avid reader of recipes and cookbooks, looking back over all the new recipes we created and served up this past year is a delicious treat. Here are 14 of my personal favorites from 2014.
If your group is like mine this Thanksgiving, it’s probably going to have a number of friends and family with special diets. As of right now I’m counting two vegetarians, someone who needs to watch their sodium, someone who prefers gluten-free dishes and someone (that would be me!) who hopes to keep their health goals in check. So here’s the challenge: Getting a meal on the table that has something for everyone but still hits the holiday flavor and comfort notes we know and love.
The most delicious foods are waiting for you this season, and we’re here to help you discover them. Through mid-November we’re featuring must-have information on the season’s best ingredients and dishes — winter squash, potatoes, Brussels sprouts, stuffing and pies! — to help you plan the tastiest celebrations and everyday meals.
This Thanksgiving, set tradition aside and grill your turkey! For those of you who live in warmer climates, this might not seem totally outrageous, but anyone who’s braved snow drifts before mashed potatoes, knows grilling beyond Labor Day isn’t commonplace. But hear me out…
There are a lot of things about summer that we love to savor — the sunshine, lazy days and pool time to name a few. But most of all, we wish we could bottle up those special vacations and the fresh flavors you discover along the way. So we asked some of our favorite food bloggers to do just that!
What to do when those perfumy peaches you bought for a hypothetical tart start feeling too squishy for baking? Don’t worry—we’ve got you covered. While there are endless ways to preserve summer fruit, we’ve collected a list of our favorite options. From fruit-infused vinegar to rhubarb-gin jam, you’ll be enjoying your summer fruits well into the next season.
Called a “culinary guru” by the New York Times, Dorie Greenspan is a James Beard and IACP award-winning author of 11 cookbooks, including bestsellers Baking with Julia, Baking from My Home to Yours and Around My French Table. Her latest book, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere, will be published October 2014. She’d love to hear about how your shortcakes turn out — and any of your baking adventures — at @doriegreenspan or www.doriegreenspan.com.
Cold-brewed coffee is all the rage and for good reason! It’s light and refreshing, an appealing alternative to hot coffee when the mercury rises. And it’s so darn easy and affordable to make!
Sure, we all feel comfortable around a grill and a hot dog/bun/chicken breast, but even the best of us starts doubting our skills when we start talking potatoes and romaine.
This summer, we’re thinking about grilling all our meals from brunch and lunch to dinner and dessert, so let’s calm your nerves and cover how to do side dishes.
Let’s explore the world of special ingredients together! We’ll do the research and make some mistakes in the kitchen so you don’t have to. Today, experiment with chia, the tiny but mighty seed from Central and South America.
Spring celebrations often mean a table loaded with eggs and ham and brisket, and while these seasonal classics are delightful, they’re not so great if you’re vegan.
Luckily spring is also bursting with fruits, vegetables and herbs that add a vibrant, fresh touch to any celebration. So whether you’re setting a vegan table or just love your veggies, these recipes make the most of springtime produce.
Half-eaten chocolate bunnies and untouched stale neon marshmallows are not signs of a successful Easter basket.
I love a good spring cleaning and as you might imagine, much of my ardor is focused on the kitchen. We’re starting to see the buds of a new season (well, most of us – in like a lion, out like a lamb, remember), but it’s still pretty chilly overall, so now feels like perfect time to scrounge around in your cabinets and get cooking.
After an informal office poll, I found these five (handy) troublemakers at the top of our list. For a new start, clean out your pantry, make something delicious, then head to the store for a refresh.
Want to bring a little bit o’ luck to your table? This time of year, green is literally popping up in the garden in the form of tender lettuces, sweet peas and the soldier-like asparagus standing tall.
Green foods are just what we need after a long, cold winter. Its freshness livens and invigorates the table. And who can resist the simple perfection of a pea?
Add some green to your meals with these emerald-hued recipes.
Growing up in Wisconsin, fish Fridays were a big deal. The fish was almost always beer-battered lake perch, which no one seemed to mind, especially if it came with French fries and slaw!
These days, I look to fish Fridays as a way to stretch my cooking fins and try different preparations and varieties of fish, as well as make dinner a bit healthier than those fried meals of the past. Baked, broiled and even grilled fish all have special flavors that should be celebrated.
Winter is finally shaking itself off, and in its place are the beautiful spring vegetables that we’ve been looking forward to. Tender, sweet and practically perfect all on their own, spring vegetables shine with only a little preparation. Of course, that doesn’t mean we can resist dressing them up a little every now and then!
Try our five favorite spring veggies in their best preparations, from raw to roasted.
It's that point in the season — seems like winter’s never going to end. But you don't have to suffer through cabin fever in the kitchen with dreary veggies prepared the same old way, every day. Brighten up! It's a great time to explore fresh ideas for enjoying peak-season winter vegetables.
Discover Panna, and discover the chef in you. Panna is the video cooking magazine where master chefs share their skills, techniques and more in step-by-step HD video recipes, guiding you to flawless results.
Dan Marek is the School Programs Educator for Whole Kids Foundation®. Prior to joining their team he was a Whole Foods Market® healthy eating specialist where he educated his community about healthy food.
Getting ready for Sunday’s big football game can be tricky if you are trying to keep things healthy. Greasy snacks can weigh you down and make you sluggish by half time. But we have some solutions that will keep your energy going until the trophy is handed to the winner.
January offers up a great opportunity for giving your kitchen routine a revamp. I’m working on eating plenty of salads, drinking lots of water and topping my morning oatmeal with fresh fruit, but I also pay close attention to cooking practices for an extra fresh start.
These four simple techniques will help you cut back on sodium and fat, reduce consumption of meat, bump your intake of veggies and stay cozy in the chilly winter months. Bonus!
Here’s how to tackle your new kitchen strategy:
If your blender gets a daily workout, bravo! Smoothies are an easy way to get fruit and veggie goodness into your diet during the winter. And they’re particularly good for those eating dairy-free – the satisfying creaminess of a well-blended smoothie can’t be beat!
Looking to shake things up? Experiment with these add-ins and fall in love with the slurp all over again.
The year 2013 was a good one! We’ve expanded the number of our Health Starts Here® recipes to over 400 and offered up more recipes for you to try as a whole.
Our readers seemed to like the idea of taking recipe standbys (fruit salads, burritos, grilled cheese sandwiches, spinach salads) and turning them up a notch.
We even had a winning Team Member dip from a produce department contest make waves!
For many Jewish families like mine, Christmas Day is a day for eating Chinese food and heading to the movies. But, I also had a friend who celebrated Christmas with his family every year by cooking a big meal inspired by the cuisine of another country (Thai one year, Argentinian the next) and watching old movies all day. I like the quirkiness of both customs.
It may seem unconventional, but Chinese take-out for Christmas is borderline traditional. Stay cozy and make your favorite take-out dishes at home.
The end of the year is the perfect time to do a pantry reset. In addition to stocking the refrigerator with all the veggies and fruit you can manage, filling your pantry with feel-good food will help you double down on your New Year’s resolutions.
It wouldn’t be the holidays without a little bit of sparkle – especially in our cocktails. From their animated appearance to their tongue-tickling bubbles, sparkling cocktails are made for celebrations. And with the right combinations of flavors and additions, such as liqueur infused with bitter orange, sugar cubes, or lemon twists, effervescent cocktails can appeal to everyone in the crowd (over 21, that is!).
One of the biggest holiday luxuries is the freedom to indulge in decadent feasts to our heart’s content. While your guests are waiting around for the main event, sometimes you need a small bite here and there to keep everyone feeling festive and bolster any cocktails being consumed. From sweet and savory walnuts to smoky, crunchy chickpeas, here are six easily prepared snacks to keep on hand this holiday season.
Ham vs. turkey. Gingerbread cookies vs. sugar cookies. There are plenty of debates centered on yuletide traditions. At my house, though, there’s no question: there will be eggnog.
Nog for Everyone
With lots of houseguests this month, my holiday motto is “Make some, buy some” so it’s Whole Foods Market® to the rescue. Not only is there organic traditional dairy eggnog, but there are also great non-dairy options to suit vegan or lactose intolerant celebrants.
The holiday season means that in addition to the regular busy schedule of school, extracurricular and volunteer activities, our family is adding on planning for parties, shopping for gifts, and looking for that perfect decoration to complete our Christmas tree.
After an exhausting day running around town, the last thing I want to think about is how long it’s going to take to get dinner ready.
My vote is to stock your baking pantry for practical needs (holiday brunches and cookie exchanges), but to do it with fun in mind. During the holiday baking sprint, call on favorite recipes then give them a seasonal spin. If a sugar cookie recipe never fails you, but you’re interested in a bit of a rev-up, these pantry staples can add a little excitement.
The holidays can be joyful and tasty, but they can also be the most stressful time of the year. Between entertaining at home and traveling to see friends and family – all while making sure your famed mashed potatoes survive the journey – there’s often very little room to enjoy the festivities.
This year, we’re helping you relax with six holiday recipes that can be prepped in your own kitchen and easily taken on the road. From rich gravy to sweet cranberry sauce to hearty cornbread, these dishes can be made in advance and warmed up when it’s time to feast.
It’s time to get your holiday bake on and the treat train won’t stop until the end of the year. If you’re sensitive to gluten or managing celiac disease, there’s no need to forego holiday pies, cookies, breads and muffins.
Gluten-free baking can seem like a pretty tough order, but it’s easier (and more delicious!) than you think.
Stephen, our VP of Purchasing in our South Region, got his passion for great food from his mother's love of homemade bread and his Nonna's manicotti lessons. While living in Zanzibar working on his dissertation research in African History, Stephen’s personal culinary explorations broadened. Even though the process did not yield a PhD or a career in academia it did imbue him with a passion for food in all its cultural and material forms.
While working as a food stylist a few years back, I prepared a Thanksgiving dinner for photos that we planned to take in the afternoon. I started cooking at a reasonable time in the morning, with no substantial prep the day before.
This year the first day of Hanukkah and Thanksgiving coincide; this won’t happen again for another 70,000 years, so buckle your seat belts.
I have my menorah at the ready and will carefully select all the burnished orange and red candles for the night. I may even attach some (non-flammable) turkey-like feathers to it to really get us in the mood, but I’m frankly feeling pretty excited about the opportunity to mix these delicious food traditions for one unforgettable feast.
There’s a chance to celebrate savings with every occasion – even a big meal like Thanksgiving.
It’s easy to get caught up in the whirlwind of turkey, stuffing, pie, rolls, and more pie. If you don’t have to worry about what you eat, planning the Thanksgiving meal is a breeze. But if you have food allergies, sensitivities or follow a special diet, or have guests who do, it can be a challenge finding foods that are suitable, yet still deliciously festive.
What ingredients do you need to prepare a delicious Hanukkah? Seasonal favorites, like root vegetables, hearty whole grains and a selection of proteins, are always important to have on hand this time of year. Beyond that, here are my top suggestions for outfitting your pantry.
Like all of the products we carry in our stores, these essentials meet our strict quality standards, which require no artificial preservatives, colors, flavors, sweeteners and hydrogenated fats.
When you think of your Thanksgiving spread, are green beans on the table? They are for a lot of us, too! Interestingly, green beans are a summer vegetable so who knows how they ended up as a holiday classic. Whether you opt for an updated version of the classic Thanksgiving-favorite Green Bean Casserole or choose to go a bit more outside the box with a Panko-Crusted Green Bean Casserole, chances are that green beans are on your menu.
Gravy is the linchpin of any celebrated Thanksgiving feast – it manages to tie all the meal elements together and is one of those special holiday things many of us rarely make outside of Thanksgiving.
Pour it over dressing, mashed potatoes and turkey, sop it up with a roll and be sure to save a little for your leftovers sandwich.
Thanksgiving is a holiday of indulgence. It’s a day of decadent pies, thick slices of turkey, rich gravies, loaded stuffings and all manner of potato-based sides. We fully support feasting on this day of thanks, but let’s be honest – sometimes your palate needs a little break from the heavy-hitters. Try adding one of these six salads to your Thanksgiving spread to offset your feast – and prepare for them to be the first to run out.
One of the biggest and most hotly anticipated meals of the year comes, thankfully (ha!), as the fall harvest season wraps up. Count on winter squash, fresh cranberries, Brussels sprouts, root veggies and a few tropical fruits for a truly special Thanksgiving feast. Skipping added oils, sweeteners and sodium also means you can focus on the flavors of the foods you love.
Perk up your plate with these flavorful, healthy holiday options.
It’s only the biggest meal of the season. The one people have waited all year for. A meal wrapped up in tradition and family and tied with a rosemary bow. No pressure, right?
This year I will be hosting my first ever Thanksgiving. I have a little notebook going with my menu plan and my brother-in-law is on cocktail-planning standby.
Here's how I'm stocking my pantry for success and you can, too.
I’m grateful for sound solutions for special diets. After hosting The Big Meal for more than five years with some vegan guests, here’s what I’ve learned.
There are a few approaches: the host offers a vegan main, a side and a dessert; vegan guests bring dishes and the host makes a couple too; or the entire meal can be vegan. Whichever strategy you choose, a vegan Thanksgiving is easier and tastier than you may think. I promise.
Recipes for Success
Here are a few tried-and-true vegan showstoppers and soon-to-be classics.
This holiday season, celebrate the full bounty of the produce world. Brussels sprouts are a perfect place to start. These cute little cabbage-look-a-likes are marvelous baked, roasted, steamed or pan-cooked.
Feeding a tween is like riding a rollercoaster. Some days it’s exhilarating: we’re intrepid explorers, discovering new flavors together! Other times it’s the pits: we’re stuck in a rut and we’re going to be eating mac and cheese for the rest of our lives!
My 10-year-old son is by turns adventurous and avoidant. He loves sushi but hates sandwiches. He’s into spicy foods but refuses to taste bananas or mashed potatoes. As a busy parent, I’ve developed a few strategies to help my temperamental tween try new things and get the nutrients he needs:
Cooking projects with children are slightly intimidating, but fear not – cooking with your kids doesn’t have to be chaotic or end with the ingredients splattered all over the counters and floor.
Done right, cooking with your little sous chefs can be a great source of fun in the kitchen! And in addition to creating something delicious together, it builds valuable life skills.
Whether rich and luxurious or simple and sustaining, soup is one of the most popular meals on the planet. It’s my go-to lunch three seasons of the year, often consisting of no more than a variety of leftovers from the fridge anchored by a flavorful broth and spiked with a shot of hot sauce. Delicious!
What ingredients make for an excellent soup? A selection of seasonal vegetables are always a hit, as are hearty whole grains and a variety of fresh (or leftover!) proteins. Beyond that, here are my top suggestions for outfitting your pantry.
Hosting a party — or séance — this Halloween? Hoping to serve palate-pleasing snacks to your ghosts and goblins without the scary prices? You’re not alone. (Bwahaha!)
For Lily Munsters and Daddy Draculas on the prowl for devilishly delicious recipes that don’t suck their savings dry, here are a few spook-tacular recipes that fit the bill:
Slow cookers, stews, one-pot meals – these are the foundation of easy, satisfying weeknight meals. I love throwing a bunch of yummy ingredients together and having a satisfying dinner. My favorite vegetarian and vegan one-pot dishes are filled with greens, beans and grains, and I often use frozen grains and veggies and canned beans to simplify preparation even further.
These 8 recipes will get you to dinnertime with plenty of leftovers for a week of envy-inducing lunches.
When fall arrives, I automatically start thinking about what meals I’m going to be creating in the slow cooker. It’s not just because of the cooler temperatures – the hustle and bustle of back-to-school routines and approaching holidays makes getting dinner on the table fast a priority.
Quick breads, biscuits and other no-yeast breads are a great way to round out a slow-cooker meal. They’re perfect for mopping up that last bit of broth in your bowl, and if you choose the right flavors, can be a wonderful complement to whatever has been bubbling away all day.
Oats can (and should!) be celebrated in so many recipes beyond oatmeal – from savory, creamy risottos to chewy granola bars and everything in between. Forget about that processed oatmeal of breakfasts past and embrace these five recipes that give hard-working oats the attention and treatment they rightly deserve.
Just in time for the cooler fall weather and to gear up for the holiday cookfest fast approaching, here's an encore presentation of Food52's Kitchen Basics originally published last year.
Living in Hawaii gave me a forever-love of Asian food, including a variety of Asian noodles perfect for all sorts of delicious dishes. Noodles are just as important to Asian cuisine as rice. In fact, Asian noodles are used abundantly in soups, stir-fries, salads and main dishes.
Halloween is a fun time to dress up and cavort with ghosts and goblins – and also to collect yummy treats, but you can feel pretty ghastly after too many pieces of candy. That’s why our favorite deliciously spooky Halloween treats include some feel-good elements, too. Scare-up fresh fruit, nuts and seeds and whole grains (I’m looking at you, popcorn!) for a frighteningly balanced holiday spread.
Weeknights often mean everyone tumbles into the house at 6:00 pm after work, practice, rehearsal and commuting. Or the family trickles in one at a time – heading home from one obligation and then heading out to another. Weeknight dinners are tricky.
Handle all these shifting schedules with easy make-ahead meals and all-in-one family-friendly casseroles that anyone can pop in the oven. We also love recipes that welcome substitutions – making last-minute dinners a breeze. Bonus points for meals that make even better leftovers!
When you learn to cook, you learn to save. So when you’re talking about getting the whole family cooking, too many cooks in the kitchen can actually be a good thing.
Get cooking with the classic comfort dish Baked Pasta. Our version is a one-dish supper with a few healthful updates and a lot of easy options for what you’re craving or for what your pantry holds.
My older son started kindergarten this fall, and despite my attempts at planning, it’s thrown a wrench in our eating habits. Finding time to cook between soccer practices, homework and tending to our newborn is tricky, and all too often we’ve relied on takeout. But now that we’ve settled into our school routine, it’s time to tackle the dinner table.
Fall is a great time to jump into the kitchen again – or for the first time – and we’ve got lots of easy, back-to-basics recipes to get you cooking.
Applesauce is really simple to make at home (here’s a basic Applesauce recipe).
Preparing a healthy meal for your family at the end of a long day might seem daunting. Factor in fickle taste buds, extreme opinions, and the ice cream fixations of a three-year old eater like my son’s, and I often just want to pour a glass of wine and order take-out around five o’clock.
Grab your mug; Sunday is National Coffee Day and we’re celebrating!
The Newest Coffee Shop
We’re obsessed with cookbooks and recipes, but knowing a few versatile dishes by heart makes cooking a lot more fun and can be priceless on busy nights. Here are some of our favorite go-to’s to get you started:
Broth, the kitchen workhorse that’s basically free:
During high school, I ate a peanut butter and honey sandwich on wheat bread, carrot sticks and an apple for lunch every day. Every single day for four years. (Don’t make fun!) I knew I would eat it and it would provide me the energy I needed to finish the day and head into practice after school. I will tell you though, this daily meal wasn’t inspiring, and I didn’t have a line of people clamoring to trade.
Zucchini bread is a long-time family favorite. So, why not beet bread? Beets are like the forgotten vegetable. I’m ready to change that. That’s right. I’m talking about a beet revolution.
To be perfectly honest, I’ve always been a little bit hesitant to cook beets. I think it’s because I didn’t know what to do with them until I came up with the idea of creating blueberry beet bread.
If you can jazz up a party with a theme, why not do the same thing at your dinner table? Beat taste-bud boredom and take-out temptation with theme nights!
Plan ahead and make a meal schedule that takes into account the types of foods your family loves, then get creative. By planning ahead, you’ll cut down on the six o’clock scramble and be less likely to turn to take-out or eating out.
Bonus: theme nights are a great way to introduce new foods and flavors using the comfort of a familiar dish.
Here are a few theme night examples to get you started:
Apples are the quintessential fall fruit. Perfectly perched on top of teachers’ desks and tucked into lunchboxes, apples are in their prime right now. Fall also brings with it a resurgent interest in baking. I’m finally feeling ready to return to the kitchen for a few cooking projects – whole baked apples, applesauce and even apple chips are on the list.
Cool weather, dark beer and hot sausage is all you need for a great Oktoberfest get together. While originally focused solely on beer, Oktoberfest now also celebrates one of the greatest foods ever created — sausage.
After school snacks are an essential part of a school year routine, and we find that snack time is so much easier and more fun when our school-goers have had a hand in preparing the treats.
From selecting the perfect apple to choosing grains, nuts and dried fruit in the bulk aisle and using little hands to form snack cookies or flip on the blender – kids love to get in on the shopping and cooking action, too.
Choose smart mini meals and nourishing treats that are packed with fruits, veggies, whole grains and healthy fats for a little boost until dinnertime.
Rosh Hashanah is a time to welcome a shift in the seasons while rejoicing in the New Year and reflecting on the year that has passed. Food is of utmost importance in Jewish tradition and is often used symbolically. Apples, honey and pomegranates symbolize a sweet and abundant New Year, while noodle kugel, brisket and stewed or roasted root vegetables with dried fruit (known as tzimmes) have become mainstays in many Jewish feasts.
Make sure to dip a slice of apple in honey, but plan on these picks for the rest of your Rosh Hashanah celebration.
Summer is ending and it’s time to get back into your routine. But there’s no need for lunches to be routine! Get inventive, make things from scratch and use what you have on hand.
Here are five tips for making a better packed lunch.
1. Sandwiches don’t have to be PB&J.
Hazy summer days are winding to a close but the intriguing season of heirloom tomatoes is just ramping up.
Beloved for their intense flavors and natural beauty, heirloom tomatoes are classic varieties that have been preserved for generations.
Slice up a pile of sweet pink Brandywines and mild and tangy Evergreens or experiment with spunky yellow Sun Golds and rich, winey Cherokee Purples. You really can’t go wrong.
Savor the last moments of summer with the season’s most striking produce gems. Here are ten ways to beautify your plate.
The season of back-to-school lunchboxes, chilly afternoons and new pencils is fast approaching, but there’s still time for an end of summer blowout. Celebrate all that late summer has to offer with a Labor Day meal that features the season’s best. Set up a burger bar and have plenty of fresh produce on hand for a memorable wrap party.
Here are our ten favorite dishes for your final summer hurrah:
Picking up a perfectly roasted and ready-to-eat chicken will make you feel like a true dinnertime hero. Rotisserie chicken is one of those instant meal savers that can be tailored to your family’s current cravings – tacos, soup, casseroles, salads and pot pies are all within reach.
Plums, cherries, peaches, nectarines, apricots…rock out to summer’s greatest hits: stone fruit. Here are five of our favorite tips for enjoying the season’s juiciest fruit for a song.
The bulk department can be a little intimidating for the uninitiated. When I first started shopping at Whole Foods Market®, all of the bins, item numbers, tiny writing utensils and the freeform, help yourself method made me a little nervous.
In some ways, Labor Day is the perfect long weekend: full of cookouts, trips to the pool, lazy afternoons, and, of course, plenty of good food. But depending on what part of the country you live in, you just might feel the first autumn crispness in the air. Once the weekend’s over, it’s full-force towards fall, which is all the more reason to celebrate the flavors of summer before it’s hat-and-scarf season. Make these crowd-pleasing, super-fresh dishes and hold on to summer as long as you can.
I’m a fairly new mom (my daughter is 18 months old), and so far my observations in the realm of babies and food are that: babies eat frequently throughout the day; babies are not known for their patience; babies tend to eat dinner much earlier than adults.
My family’s incredible summer (beach days and theme parks and road trips, oh my!) often didn’t translate to very wholesome meals (take-out and eating out and desserts, oh no!). Now that we’re getting back to our routine, balancing healthy choices, busy schedules and the kids’ taste preferences would seem like an impossible feat if it wasn’t for tiny victories.
Dining at your desk? Making school lunches for the little ones? Packing a meal to eat on-the-go? For lunching away from home, there’s no reason to be sandwiched between flavor and savings. Here are five of our favorite money-saving tips for bagging a better lunch.
Here’s a typical pre-kid meal scenario: my husband and I come home from working all day, crack open a cold one and meet in the kitchen to create a “quick-n-easy” meal inspired by whatever celebrity chef we happened to see on TV that week. Sounds ideal, right? Here’s the catch: it’s nine at night!
“How will we ever feed our (future) kids?” I groan over the oven-roasted rutabaga.
We all know meat and seafood love a good soak in flavorful marinade, but plant-based foods do, too.
Marinating requires a subtle balancing act that once achieved will catapult your basic vegetarian faves to new heights. Grab a few blocks of tofu, a slab of tempeh and all the produce you can manage and head to the kitchen for a little advanced preparation.
Save yourself from the kitchen’s heat with recipes that require no cooking at all. We’ve chosen summer dishes that are refreshing, easy to put together, and will keep you far, far away from a hot oven or stove. And they’ll pack up well, too. Make these dishes ahead of time, store them in your fridge, and then find a cool, shady spot to enjoy your meal.
I don’t know about you, but the summer heat definitely inspires me to find cooler things to eat. Anything to keep me out of a hot kitchen! Here are a few of our favorite no-cook meals.
Watch Healthy Eating Chef Chad make a simple marinade that you can use for your favorite lean protein, such as tofu, tempeh, seitan, chicken or pork. You’ll learn the basics and from there you can create your own flavorful combinations. After you’ve marinated, learn how to grill.
Picnics seem like such laid-back affairs until one day when you realize you’re -- by most accounts -- a grownup, and no longer want to eat soggy fried chicken that’s shrugged off its crust in the car ride over, potato salad that’s been mashed into oblivion with mayo, or bedraggled fruit salad that was made just a few too many days in advance. Just because you’re eating on a blanket and your food is literally lower to the ground doesn’t mean you have to lower your standards. Here are five surefire tips for planning a picnic menu.
When it comes to summer heat, only icy treats will do. In sun-blitzed Texas, give me slushies, ices, snow cones (raspas here in San Antonio) or a double scoop of mint chocolate chip. This time of year, I’m a popsicle-a-day kind of gal.
Whether sweet and chocolaty, delicate and creamy or bursting with ripe fruit, summer’s best desserts should come together with minimal heat and sweat. Keep a few versatile ingredients on hand and it’s easy to transform great fruits or simple ice creams or sorbets into celebrations. Here are my six top picks for indulging:
July and August bring us some of the best (and most sustainably-caught) fish for the grill. Call them “steak fish” if you will.
As a budget-minded mom, I’m always exploring ways to create healthier, organic meals for my young son as well as my husband. Treats and desserts have their place too — in moderation, of course. Here’s my take on a cookie that is organic and homemade. The recipe requires a few simple ingredients rolled into an entire afternoon of fun. In celebration of summer, these sugar cookies are shaped like our favorite sea creatures.
Swordfish is the kind of fish you want to have around in the summertime. Perfect for grill masters, it holds up beautifully over a flame and manages the coolest looking grill marks. Its robust texture and flavor are excellent with the concentrated punch of summer produce. In tacos, salads and alongside salsa as the main dish, swordfish is at its prime right now.
These are our favorite recipes for featuring this summertime great.
Don’t sweat summertime entertaining. Here are a few scrumptious ways to spend less time in the kitchen and more time enjoying the fruits of summer.
This Dip’s a Winner!
Putting on a great party is easier than ever when you have fireworks as a backdrop and summer produce to support the menu. Salads, spreads, dips and burgers make for festive Independence Day fare whether you pack them up for a picnic-style feast or cook out at home before the fireworks show. Here are our picks for a healthy and delicious Fourth of July.
Whether you stake your claim at the perfect fireworks-watching spot early or feast at home before heading to the show, you’ll need some quick-cooking, festive recipes to sustain you until sunset.
We love a classic cookout for the holiday with pasta salads, baked beans and burgers, but grilled marinated chicken is fun picnic fare (napkins necessary) and an iceberg wedge with blue cheese dressing lends a traditional, but super simple, vibe.
Here are our picks for a fun-loving Fourth. Don’t forget the popsicles!
My husband is a great dad. When we moved from a condo to a house a few years ago, one of the most important things in the search was a nice yard for our son to enjoy, and a place where he could grill with ease.
If the dad you’re celebrating on Father’s Day (hint: Sunday, June 16!) love to grill, give him what he really wants…something delicious to sear over the flames.
We tend to think of berries as a sweet beginning to mornings or a treat for the end of the day, but don’t limit yourself. When berry season is in full swing, tuck the fragrant fruit into baked goods, mash them with hot peppers for an invigorating sauce, blend them into soups and pair them with savory cheeses for an unexpected appetizer. Don’t forget to freeze a handful or two of whole berries from every batch (if you have any left!) for the ultimate smoothie addition.
Here are some of our favorite ways with summer berries.
A glorious dinner worthy of the greatest mother in the land (yours!) needn’t be heavy. Let spring produce and warmer weather dictate a seasonal spread fit for a queen. Ease up on animal protein and swap oils and sugars for healthful substitutes to celebrate naturally flavorful whole foods.
Treat your mother right with light and easy dinner dishes that will leave the whole family feeling great.
Hey mama. We think you’re pretty awesome and we want to show you just how much during Mom-O-Rama! Come celebrate your mom-ness with us this Thursday, May 9th from 10am to 1pm in all our US stores. There will be tasty samples and lots of treats you’ll love. Plus we’re giving away goodie bags to the first 50 moms to claim them during Mom-O-Rama.
I’ll never forget the first time I pulled a whole roasted chicken from the oven. Juicy and golden, it was a beautiful sight. I almost didn’t want to eat it (but I’m glad I did)!
Whole chickens are one of the most popular items at the meat counter, and options span free-range to organic to pasture-raised and more. So what makes pasture-raised different?
Pasture Makes Perfect
Though hailed as a precursor to summertime gatherings, Cinco de Mayo (May 5th) has its roots in independence. It’s the day Mexicans commemorate their 1862 defeat of the French army in the Battle of Puebla. This holiday is embraced as a delicious chance to celebrate Mexican culture and history.
Cover your bases with refreshing drinks, quick dips and sauces, versatile sides and salads, savory mains and spiced-up desserts.
Start the party right with festive sippables.
"Blanching," is a cooking technique that brightens the colors and enhances the textures of fresh vegetables, and also makes them easier to digest. It's perfectly suited for recipes where you want to maintain maximum freshness and flavor, but avoid eating raw produce.
From wearing green clothes to drinking green beer, everyone seems to be Irish on St. Patrick’s Day.
Why not take it one step further and eat green food, too?
Not only is it in the spirit of the day but eating green foods can be good for you too. How lucky! Here are some of our favorite green foods and recipes to inspire your menu on March 17th and beyond.
We embrace the lean, adaptable slab of brisket as a springtime favorite, but look to it year-round to inexpensively feed a crowd. You can go several ways with brisket – slow-cooked pot roast-style with root vegetables, smoked and slathered with barbecue sauce (burnt ends please!), blanketed in lemon slices and simply roasted. You really can’t go wrong with this versatile cut, but we here to make sure things go very right.
Easter falls on March 31 this year, which makes us wonder: Is it playing hard to get? It certainly seems so; we’ll have just dipped a toe into spring at that point, and that makes it difficult to plan a menu around late-spring staples -- strawberries, asparagus, artichokes, sweet English peas -- as we typically would. So back to the drawing board we went, swapping blushing berries for sweet citrus, diminutive peas for lanky leeks, and so on. You know what? This might be the best Easter menu yet.
When I was pregnant with my second child, I craved hardboiled eggs. At first, I ate them plain or with a sprinkle of sea salt flakes. Then I used them as a sandwich filling at breakfast or lunch. Finally I started making deviled eggs for one…well, technically two. My experimentations with deviled egg recipes ranged from using dry mustard to capers to bacon to chives. As many deviled eggs as I ate from one trimester to the next, I never did get sick of them.
Britney is the web editor at Kiwi magazine, a publication devoted to green and healthy living for families. She has previously written for Parents magazine and The Huffington Post.