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Contest for Small Bites

By Value Guru, July 24, 2010  |  Meet the Blogger  |  More Posts by Value Guru
You could win a $50 gift card for a 50¢ idea! Are you a fan of The Whole Deal in-store value guide? If so, here’s a sneak at what’s inside the special December issue we’re putting together. It will focus around giving, entertaining and shopping on a budget and feature recipes for amazing “small bites” party food that cost less than 50 cents per piece—many much less than that! Yes, yes, it seems awfully early to be talking holiday parties, but to be ready to inspire and assist you when the time comes we have to start Christmas in July, so to speak. Last year customers sent in so many delicious recipe ideas that we’re asking for your help again this time! Simply use the comments space below to share your own favorite value-focused “small bites” holiday recipe that costs less than 50 cents per piece. To ensure your idea gets consideration, make sure each small bite costs 50 cents or less and that all ingredients are available at Whole Foods Market. Think your favorite could be our favorite too? Put it in the comment section below! One lucky winner will receive a $50 gift card and have their recipe printed in the December issue of The Whole Deal. But, hurry up, the deadline to enter your recipe in the comment section is August 11th! Good luck…we can’t wait to get a taste of your ideas—whether savory or sweet. And, if you haven’t already, be sure to sign up for our e-newsletters. You’ll be among the first to hear about new recipes, specials, store events…and future contests.

 

224 Comments

Comments

Chrissy says ...
Cucumber slices with hummus, sprinkled with feta and a sliced olive.
07/24/2010 5:24:35 AM CDT
Evan Thomas says ...
Butternut squash crustini: Roast 2 butternut squash halves for 60 minutes at 350 or until tender. Remove from the oven and mash with 4oz or 1/2 a cup of butter until completely emulsified. Season with 1/2 teaspoon sea salt and 3/4 teaspoon cinnamon. Lightly broil fresh baguette slices to toast before serving, and add a dollop of the squash mash on each.
07/24/2010 8:31:18 AM CDT
Kay says ...
Savory: Cream cheese and bacon-stuffed cherry tomatoes on top of lettuce (like a mini BLT :o)) Sweet: Cake Pops: Any type of cake, crumbled and rolled with cream cheese into bite-size pops.
07/24/2010 8:36:46 AM CDT
Christine says ...
Quacamole & chips: 2 avacados, 365 hot sauce, 1/2 red onion and 365 blue corn chips. Feeds about 10 people.
07/24/2010 11:40:57 AM CDT
jo evans says ...
wrap up water chestnuts in cooked turkey bacon. stick with a toothpick. enjoy!
07/25/2010 10:42:19 PM CDT
Kim says ...
These little bites are economical and extreamly taste plus they won't add an inch to your waist or 1 point to your cholesterol levels! Veggie Stuffed Cherry Tomatoes: 1 container of cherry tomatoes 1 shredded carrot 1 finely chopped cucumber 1 finely chopped avocado 1/4-1/2 finely chopped red onion (you can use green onions as well) Approx 1/4 cup red wine or rice vinegar (this varies by your taste so start small and add as you taste it) sea salt to taste dash or two of pepper (you could use cayenne pepper for a kick and to speed up your metabolism) Cut the tops off from the tomatoes, scoop out the insides and throw it away. Cut up all the veggies into very small pieces approximately 1/4 inch big or smaller. Shred the carrot on the small shredding side of the grater. Place all the veggies into a bowl, add 1/2 the vinegar and the spices and mix. Taste the mix to see if you need more vinegar, salt or pepper and add until it reaches your tastes. Press the veggie mixture into the tomatoes and either serve right away or chill for up to an hour. If you are going to chill them mix a little lemon juice into the veggies before you stuff them in the tomatoes to prevent it all from browning. ENJOY! Click here to see pics and original recipe. http://www.theveggiegal.com/blog/?p=2780
07/26/2010 3:25:46 PM CDT
Kim says ...
Vegan Cream Cheese Scallions Rolled in Cheese Scallions (green onions) Vegan cream cheese Vegan cheese Clean your scallions, cut off the white roots at the end and if you want to you can cut some the top off since it won’t be eaten. Dry the scallions completely for the cream cheese will not stick to them. Scoop about a teaspoon of cream cheese into your fingers and roll it around the scallion, going up as high as you want and adding more if needed. Roll in your favorite vegan cheese and slightly squeeze to make it stick. That’s it! ENJOY! Click here for pics and original recipe: http://www.theveggiegal.com/blog/?p=3032
07/26/2010 3:27:51 PM CDT
Kim says ...
Store bought sushi is so expensive but when you make these at home you save a ton of $ plus they are vegan and good for you to boot! Add a little wasabi and soy sauce and your in heaven! Inside Out Vegan Sushi Roll serves:3 rolls=to approximately 18 pieces 1 serving Botan or other sushi Rice 3-halved Nori seaweed sheets 3 tablespoons of sesame seeds 1 cucumber, de-seeded and thinly sliced length wise 1 carrot thinly shredded in long strips 1 avocado, cut length wise 1 small bowl of water (for fingers) sushi mat (or you could just use plastic wrap along with strong fingers if you don’t have one) plastic wrap Dipping options: soy sauce wasabi hot mustard Cook rice according to the package directions and set aside with the lid on the pan. You will have some rice left over to use for other dishes or you can half the rice serving. While the rice is cooking wash, peel and de-seed the cucumber. Slice length wise into long thin strips. Wash, peel and either shred your carrot or thinly slice it into long strips. Cut the avocado length wise and slice into long thin strips. You can sprinkle the avocado with a little lemon juice to keep it from turning brown while you work. Place plastic wrap over your sushi mat (mat lines should be horizontal in front of you) to keep rice from sticking to it. Cut seaweed in half width wise and lay it shiny side down on the plastic. Scoop approximately 1/4 cup of warm rice out of the covered pan (recover to keep the rice moist) and place in the middle of the seaweed. Spread out to cover the sheet and keep it an even, thin layer. You will need to dip your fingers in the bowl of water periodically to keep the rice from sticking to your fingers while you spread it out. Sprinkle with 1 tablespoon of sesame seeds. Flip rice side over so the seaweed is facing up. Place 1-2 long slices of cucumber on the seaweed closest to you and about 1/4 inch of the edge. Add a small amount of carrot strands equal to the cucumber and a single layer of the avocado. Carefully begin rolling, applying pressure as you go until it is a complete rolled up but being careful not to get the saran wrap into the roll. Apply a little more pressure at the end to ensure it is tightly wrapped and then remove the saran wrap. Using a sharp knife cut into 6 even pieces, wetting the knife from your bowl of water between cuts so it does not stick and tear the seaweed. These can take a little bit of practice but are worth the work and once you get it you can whip them out pretty quickly. Serve with your choice of soy sauce and wasabi. ENJOY! Click here to see pics and original recipe http://www.theveggiegal.com/blog/?p=3000
07/26/2010 3:29:53 PM CDT
Kim says ...
Sesame Truffles Makes 18-20 balls 12 pitted dates 1 cup various nuts of your choice (I like to mix pecans, almonds and cashews) 1 Tablespoon liquid sweetener (I use agave nectar or maple syrup in a pinch) 1 1/2 teaspoons vanilla extract 3-4 Tablespoons toasted sesame seeds Optional topping : shredded, sweetened coconut Put all the ingredients except the sesame seeds or coconut into a large food processor and blend until pretty smooth or until it won’t mix anymore. You will have to stop periodically to push down the sides to get it all to mix together well. Wet your hands and scoop out enough mix to make a bite size ball, roll it in your wet hands and place on a large plate. Continue to roll all of the mix until it is gone, moistening your hands occasionally so they don’t get too sticky. Toast your sesame seeds in a non stick pan until slightly browned and pour onto a small plate. Roll your balls in the sesame seeds until well coated and place back onto your large plate. If you prefer the coconut then roll the balls in that and place back on your plate. These can be eaten right away or chilled in the fridge. ENJOY! http://www.theveggiegal.com/blog/?p=3837
07/26/2010 3:31:06 PM CDT
Kim says ...
These make such a beautiful center piece and they taste amazing and serve many on a budget! Roasted Pineapple 1 pineapple brown sugar or agave nectar sweetened coconut Preheat the oven on broil. Wash your pineapple, slice off the top and the bottom. Cut into 4 equal pieces length wise. Cut the pineapple close to the rind and then lift off to remove any of the little eyes left over. Remove the hard center core by slicing down each side slightly in a v cut and pull away from the pineapple. Place the fruit back onto the rind and slice into bite size pieces (as pictured). Sprinkle desired amount of brown sugar or agave nectar over the pineapple. If using brown sugar you may need to press it down a bit. Also the more brown sugar you use the more it will crystallize and makes a crunchy topping. Put the oven rack on the second from the top spot and broil until the pineapple is slightly browned. Add desired amount of coconut and broil for another minute or two, watching it closely so it does not burn. Remove from the oven, cool and ENJOY! http://www.theveggiegal.com/blog/?p=3760
07/26/2010 3:32:33 PM CDT
danielle says ...
Mini-pita pockets whole wheat o white (diameter of an 8 oz. cup) stuffed with hummus on one side and tabouleh on the other. Tabouleh Recipe: 1/2 cup bulghur 5-6 diced medium tomatoes (try to discard liquid and seeds from them before adding) 1.5 cups of chopped fresh parsley (don't use stems) 1 finely chopped medium onion 2 tbsp of fresh chopped mint 1 tbsp salt 1/2 tsp black pepper 5-6 tbsp lemon juice 5-6 tbsp extra virgin olive oil Directions: You have to soak the bulghur in cold water for a few hours to soften it. Use your hands to squeeze out the extra water from the bulghur. In a bowl, mix all the ingredients together, except for the salt, pepper, lemon juice, and olive oil. Drizzle the lemon juice, salt, pepper, and the olive oil over the top of the bowl and give it a light toss. Hummus Recipe: 1 15 oz. can of chickpeas 1 small 4-6 oz. jar of roasted red peppers 1 clove of garlic, minced 3 tbsp lemon juice 1.5 tbsp tahini 1/2 tsp of cayenne pepper 1/2 tsp of ground cumin 1/4 tsp of salt 1 tbsp chopped fresh parsley Directions: In a food processor or electric blender, puree the chickpeas, red peppers, garlic, cayenne, tahini, lemon juice, cumin, and salt until fluffy and smooth. Chill 1-2 hours before you serve. After you stuff your pita, sprinkle the hummus side with the fresh chopped parsley for color before serving. ENJOY!
07/27/2010 1:48:10 AM CDT
danielle says ...
Gourmet Pizza Slices This is a recipe that can be made with some organic ingredients and still be under 50 cents! Whole Foods Organic Pre-Baked Pizza Dough (white or wheat) Oraganic Pizza Sauce Organic Mozzarella Organic Feta cheese, crumbled and spread over pizza (optional) Yellow zucchini, cut in long oval slices Eggplant, cut in long oval slices Onion, sweet white or red, cut in rings Red Pepper, cut in long strips Cook to liking and cut into preferred serving sizes. Drizzle a bit of olive oil over pizza before serving. Enjoy!
07/27/2010 2:07:58 AM CDT
Brigitte says ...
Trim bases of cherry tomatoes so they stand upright and hallow out. Stuff a little cube of mozzarella in each one, garnish with a basil leaf and drizzle with olive oil and balsamic. Yum!
07/27/2010 9:13:17 AM CDT
Lisa says ...
Mushroom Bites Chop onion and mushroom Mix together with mayonnaise, freshly grated Parmesan cheese, salt, and pepper. Spoon mixture onto sliced baguette and bake until lightly browned, about 10-15 minutes at 350.
07/27/2010 9:16:18 AM CDT
Michelle says ...
Small bites: homemade humus: ground chick peas, garlic, roasted peppers, lemon juice, olive oil. Served w/ cucumbers, carrots etc, YUMMY!!
07/27/2010 9:18:12 AM CDT
Elizabeth says ...
Bacon-Wrapped Sage Apricots - Around each dried apricot (both conventional and organic work well), wrap one fresh sage leaf and half a slice of bacon (turkey and pork are both delicious). Skewer them with a small toothpick, drizzle with honey (or agave), and bake at 325 degrees for 10-15 minutes or until the bacon gets crispy. Such an easy crowd pleaser and full of sophisticated simplicity!
07/27/2010 9:19:26 AM CDT
dasha says ...
slice pineapple into 1 inch pieces, top with a cube of cheddar cheese, toothpick through the center...viola!
07/27/2010 9:21:11 AM CDT
Sarah says ...
Fish bites! - 2 pieces of halibut – or any white flaky fish, like Mahi Mahi - 1/2 head of iceberg lettuce or I like to use living lettuce - 2 Tbsp Olive Oil - juice of 1 lime - 2 Tbsp cilantro – chopped - 2 tsp chili powder or a little more if you like it spicy! - 1 jalapeno pepper – chopped - 1 tomato or 10 cherry tomatoes – chopped - 4 green onions – chopped - 1-2 avocados mashed or cubed Directions 1. In a small bowl mix olive oil, cilantro, chili powder, jalapeno and lime juice. Pour over fish and marinate for about 20 minutes or more. 2. You can either grill the fish or pan fry it – leave the marinate on the fish while you cook it. I pan-fried it in about 1 Tbsp of olive oil – about 5 min per side or until the fish is flaky (might be less depending on how thick your piece is). 3. While the fish is cooking, mix together the chopped tomato and green onion. 4. Once fish is finished cooking, flake it apart. Put the fish into the lettuce wraps and top with tomato/onion mixture and some avocado Yummy!
07/27/2010 9:21:26 AM CDT
amy nutt says ...
Salmon Cucumber Nibbles: 1 pkg smoked salmon, 2 cucumbers sliced 3cm thick, 1 pkg cream cheese (room temp), 3 scallions thinly sliced * mince salmon and and combine with cream cheese * top each slice of cucumber with cream cheese * sprinkle scallions on top
07/27/2010 9:22:27 AM CDT
Judy C says ...
Amazingly quick & delicious appetizer or side-dish! Sliced mozzarrella Sliced tomato Sliced avocado Garlic olive oil Parsely Place sliced tomato on platter, top with mozzarella & avocado. Drizzle olive oil & sprinkle parsely on them. Delicious!
07/27/2010 9:22:37 AM CDT
M says ...
Guacamole Ingredients: 2 medium ripe avocados 2 tablespoons lemon juice 2 tablespoons grated onion 2 small cloves garlic, crushed and minced 1/2 teaspoon salt 1/4 teaspoon pepper 1 small tomato, cored, seeds removed, diced 1 can (4 ounces) mild chopped green chile peppers, or to taste Cut avocados in half and remove seeds. The easiest way to remove the seed is to tap with a large sharp knife so it sticks into it. Twist the knife and the seed will lift out. Peel the halved avocados. Blend or press avocado through a sieve or use a food mill. Add remaining ingredients; mix to blend well. Cover and chill thoroughly. Makes about 1 1/2 cups. Serve with cut up veggies.
07/27/2010 9:23:46 AM CDT
Joe says ...
Spicy Garlic Roasted Chick Peas! http://www.dietitup.com/2010/05/snack-attack-garbanzo-style.html
07/27/2010 9:26:43 AM CDT
Kristine Socall says ...
Pour raspberry chipotle sauce (easy to make or buy a bottle) over cream cheese, serve with gourmet crackers.
07/27/2010 9:27:34 AM CDT
Dawn says ...
I make a mini-version of these. http://veg-am.blogspot.com/2007/11/making-leftovers-into-new-meal-spinach.html 1/4 of a corn tortilla brushed with oil and herbs, cooked into a little cup in a mini muffin tin. Fill with spinach hummus and top w/half a grape tomato. Serve cold or at room temp.
07/27/2010 9:28:47 AM CDT
Anne Sasko says ...
Stuff pitted dates with blue cheese; wrap each with a half slice of bacon and secure with a tootpick. Broil for 10 minutes, or until the bacon is done.
07/27/2010 9:31:38 AM CDT

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