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Contest for Small Bites

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.

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224 comments

Comments

Joey D says …

Slice some French or Italian bread into one inch slices. Brown one side for a couple of minutes in the broiler. When done; sprinkle some garlic powder to the un-browned side. Add a slice of Provolone Cheese and a slice of tomato. Sprinkle on fine basil and spritz with olive oil. Put it back in the broiler until cheese is melted Another spritz of olive oil and it’s done

Gina says …

I had these at a wedding and went home and experimented, they are super easy and you will get great comments about them. People think they are picking up wienies wrapped in bacon, but once they taste them, they are in love with them. Dates Wrapped with Bacon: Pull bacon to make it slightly longer, wrap a dried date, cut the bacon. This should be about 1/3 of the slice of bacon. I am able to wrap 3 dates with 1 slice of bacon, sometimes even 4. Place the bacon seam side down on a baking dish. Place in a 350 degree oven until the bacon looks crisp. When done place a toothpick in it and plate it. I've experimented and other great variations are slicing the date to make a little pocket and then stuff with a walnut, before wrapping. Another one that was good was stuffing with blue cheese, before you wrap the date.

Melissa says …

Sausage rolls: Ingredients: one package of frozen puff pastry 1lb. of your favorite sausage 1 egg 3tbsp. Water Thaw the puff pastry until it is pliable. Then cut each sheet evenly into 1x2 inch rectangles (approximately). Section thumb sized pieces from the sausage and place on one half of the puff pastry. Brush one of the 1 inch edges with raw egg and water mixture. Then fold the other 1 inch edge over to seal the pastry. Brush the top with egg. Bake at recommended time and tenperature as noted on puff pastry packaging. Tip: for more even baking only seal the 1 inch edges-leave the oter two sides open.

Jessica Estrada says …

1 pound cod, (or any lean white fish) diced in 1/2-inch cubes 2/3 cup fresh lemon juice (about 4), divided use 2/3 cup fresh lime juice (about 5), divided use 1 teaspoon salt, 1 medium tomato finely diced 1/2 medium sweet onion finely diced 1 fresh jalapeno or serrano chile pepper, seeded, deveined, and finely minced 1 Tablespoon finely chopped fresh cilantro Preparation: Combine fish, 1/3 cup lemon juice, 1/3 cup lime juice, 1/2 teaspoon salt. Marinate in refrigerator for 2 hours. Combine remaining 1/2 teaspoon salt, 1/3 cup lemon juice, 1/3 cup lime juice, tomato, onion, jalapeno chile, and cilantro. mix. Add to drained fish. Refrigerate 8 hours or overnight. Serve ceviche cold on crispy tortilla chips as a small bite snack. Garnish with a slice of avacado. Note: The acid in the citrus juice actually "cooks" the fish so no heat is necessary.

Melanie says …

So easy, sliced baguette, spread on local Texas goat cheese with some fig preserves on top and broiled until toasty and melty...

Jane Bragg says …

Take crackers..your choice.. I like a water cracker, spread with fig spread from Whole Foods and top with a slice of brie cheese. Amazing!!

Jared Cross says …

Tilapia Nuggets : Cut tilapia filet into bite sized pieces; coat with free range egg, coat with panko bread crumbs and deep fry until golden brown. I really like to use the curly toothpicks. This is what I like to take to my class for pot luck lunches...everyone likes it!

Andrea says …

Simple! Thread cherry tomatoes, rolled fresh basil leaves, & mozzarella on toothpicks, drizzle with olive oil & sprinkle with cracked black pepper...Voila!

Cyndi says …

Vegan Pesto Mushrooms Make pesto by creaming 2 cups of raw pine nuts in the blender or food processor (note: it is important to use a good appliance or you won't get the creaminess that gives the mouth feel of cheese). Add the juice of 2 limes and a bit of olive oil to move things along. If you want garlic, add peeled and coarsely chopped cloves early in the process. Add sea salt, black pepper, and other seasonings. I like cumin and chilpotle. Adjust seasonings to be balanced but slightly stronger than you want them to end up. Cut off and discard the ends (just an inch or two) of a bunch of flat leaf parsley and a bunch of cilantro. Wash well and drain. Remove 1 loosely packed cup of leaves and reserve. Put the rest of the herbs into the food processor or blender and blend until the mix turns green and there are no leaves or stems visible. Add more olive oil (use extra virgin only!) to taste, about 1/3 cup total (though you can do more or less as desired). Blend lightly. Turn the appliance off and add the reserved leaves. Pulse the mixture until they are chopped and integrated but are still recognizable. Wash a few dozen crimini mushrooms (do not use white here)and remove the caps (chop them and store in the fridge for future use). Place mushroom face down on an unoiled cookie sheet. Bake at 350*F for about 8 minutes (a bit less for small ones, more for big ones; you want them to be firm but to lose their raw feeling...or dehydrate for a fully raw dish). Fill the caps with pesto. Serve with the pesto at room temperature and the mushrooms either still slightly warm or at room temperature. Please feel free to call this a winter party dish, but not a "Christmas" one (or a "holiday" one when the only holiday you're counting is in late December).

liz gahm says …

Mix peanut butter with greek yogurt and honey to create a yummy dip for sliced fruit or cinnamon apple pita chips

KJ Toombs says …

My Husband's Favorite Need something simple. 40 mushroom caps 1/2 lb of chopped brisket/beef Grated Cheddar Cheese We serve Luling City Market BBQ Sauce on the side because it is my husbands favorite. Bake at 325 for 30 and serve. Simple, good, and easy.

Michaela Rosenthal says …

50 cent small bite party food: NEW POTATOES with BLACK OLIVE TAPENADE with ANCHOVIES Ingredients: 2 pounds very small (50 cent piece size) new white potaotes 1 (6 oz) jar olive tapenade 2 (boneless) anchovies (optional) 2 teaspoons fresh organic lemon juice 2 tablespoons freshly minced Italian parsley Directions: Boil potatoes until just tender. Cool until safe enough to handle then scoop a small hole out of every potato (I use a grapefruit spoon for this). In a bowl, smash together tapenade, anchovies ans lemon juice. Fill potatoes and sprinkle with parsley. Serves 12.

cat west says …

cut cucumber into slices, add havarti cheese and a dash of mustard (your choice)....these are a favorite at our house!

Debi says …

Sun Dried Tomato Bites Serves 6 12 Sun Dried Tomatoes 12 Basil Leaves (should be larger then the SDT) Goat Cheese Place 12 Sun Dried Tomatoes(SDT) upside down on a paper towel to absorb some of the oil. Spread 12 fresh basil leaves on a white plate Place Sun Dried Tomatoes(skin side down) on top of the basil Add a 1/4 tsp of goat cheese in the center of the tomato That's it...how easy is that...Enjoy!!! PS: You can use all sorts of cheese with this recipe...my favorite is the goat cheese... Yum!

Marliss Ghazey says …

Small Bites Involtini- grill thinly sliced zuchini and yellow squash. Spread cooled slices with ricotta cheese, a sundried tomato slice and a basil leaf. Roll up like a jelly roll. If you used large diameter squash-you may need to slice the roll. I like to make a platter-alternating the yellow and green rolls and top with a nice balsamic dressing (they are perfect for patries because they actually taste better if you make them ahead and let them soak in the balsamic. Serve room temp.

Kim says …

Sweet Potato Croquettes These are a tasty, economical and healthy treat! A yummy small bite that can easily be made Vegan. They are crispy and golden on the outside and smooth and creamy in the middle. My suggestion: make extra Mashed Sweet Potatoes one night and the next night use the leftovers for Sweet Potato Croquettes! 2 medium sweet potatoes (each potato = about 1 cup mashed) 1 tbsp. plus 1 tsp. butter or butter substitute (I use Smart Balance, which is Vegan) 1 tbsp. low-fat cream cheese or Vegan cream cheese 1 tsp. of either honey or brown sugar Dash of Nutmeg 1/2 tbsp. low-fat milk or soy milk 4 tbsp. whole wheat flour 2/3 cup Panko* Japanese bread crumbs 1/2 cup Canola oil 1) Peel sweet potatoes and cut into large chunks. 2) Heat kettle of water to boiling, add tsp of Smart Balance to water. Add sweet potato chunks and boil uncovered about 10 minutes or until fork tender. Please check the potatoes after about 5 minutes because cooking time will vary depending on how big the chunks are. 3) Drain sweet potatoes and return to the kettle you cooked them in. Add remaining ingredients and mash with a potato masher until creamy and smooth. 4) Refrigerate mashed sweet potatoes over night or a couple of hours. 5) Add flour to mashed sweet potatoes in medium-sized bowl and stir til blended. 6) Put Panko into small bowl. Heat Canola oil in large, deep frying pan on medium-high heat. 7) Form sweet potato dough into small balls, a little smaller than a golf ball. Roll each ball in the Panko. Place each ball into the hot oil. Fry a couple of minutes until golden brown, then turn with tongs and fry the opposite side. Continue turning until each part of ball is equally brown. 8) Remove to plate covered with paper towel to absorb any extra oil. Serve warm. *Use Panko rather than regular breadcrumbs because they give it a light crunchy coating on the outside. You can find this at your local Whole Foods store. http://www.vegetarianlight.com

Grace Alfieri says …

Eggplant involtini - makes 10 2 Eggplants sliced and grilled Goats cheese Basil leaves Extra virgin olive for drizzling Slice and then salt the eggplants for 30 mintues then rinse and brush eggplant slices with olive oil and grill. Cool the eggplants, spread goats cheese thinly on the eggplant slice and add a basil leaf. Roll them up and drizzle olive oil.

Cheri says …

Sweet and Crunchy Holiday Blues Terra Blue Potato Chips Crumbled Blue Cheese Honey Chopped Walnuts Sprinkle cheese over chips. Drizzle with honey. Sprinkle with chopped nuts.

Carrie says …

Zesty Cheese Balls - Mix together 4 oz. of fresh goat cheese and 4 oz. of cream cheese. Using a small melon baller, make small cheese balls. Chill. Chop equal parts fresh chives, basil, and parsley finely. Add the zest of one lemon and a pinch of coarsely-ground black pepper. Take cheese balls and roll in lemon/herb mixture. Serve alone or with crackers.

Barrie Sanchez says …

Bacon-Cheese Crostini with Almonds 1 French bread baguette (1 pound), cut into 36 slices 2 cups (8 ounces) shredded Monterey Jack cheese 2/3 cup mayonnaise 1/2 cup sliced almonds, toasted 6 bacon strips, cooked and crumbled 1 green onion, chopped Dash salt Additional toasted almonds, optional Directions Place bread slices on an ungreased baking sheet. Bake at 400° for 8-9 minutes or until lightly browned. Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion and salt. Spread over bread. Bake for 7 minutes or until cheese is melted. Sprinkle with additional almonds if desired. Serve warm. Yield: 3 dozen.

Lisa Herndon says …

Smoked Salmon Goat Cheese Nori Wraps Take a teaspoon of 365 smoked salmon and a tablespoon of chevre style goat cheese and place on half of a sheet of Nori seaweed - add sriracha for hint of spicy (optional) wrap and quick easy small bite that is gluten free :)

susantroche says …

So easy - Mediterranean Salad letuce wraps: Spread a spoonful of Whole Foods Mediterranean Salad in the middle of large lettuce leaves, such as Romaine and red lettuce. Gently roll them up and fold each end. People love this at a party, it is tasty and not messy to eat.

Elizabeth says …

Mexican Vaselote (street corn snack) 2 cans sweet corn 1 tablespoon butter 1/2 tbsp salt Drain corn well, heat a heavy bottomed skillet over high heat. When skillet is hot add corn. Cook stirring often until corn is lightly browned (if some pieces get a little charred this is good as it adds to the flavor!). When corn is light brown, add in butter and salt. Stir often until butter is melted. Remove from heat. Add Ins: Salt, Sour cream, Mayonnaise, Queso fresco, Lime juice, Chili powder, Tabasco sauce I would recommend that each person serve themselves so that they can add whichever ingredients in whatever quantity they would like. My favorite combination..... For each individual vaselote, put 1 spoonful of mayo or sour cream in the bottom of a small dish or glass. Top with one cup of corn. Top corn with more mayo/sour cream, queso fresco, chili powder and a bit of salsa and about 2 tsp of lime juice. Mix well. Top with a bit more queso and chili powder. Serve.

Elizabeth says …

Easy and versatile: Pita Crisps Two Ways Sweet 2 pitas cut into strips or triangles 4 tablespoon unsalted butter, melted 1/4 cup sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1 pinch salt Preheat the oven to 325 degrees F and line a cookie sheet with parchment paper. Put pita strips in a bowl with melted butter and toss to cover. Mix sugar, spices, and salt together. Add to pita strip mixture and toss to coat. Spread crisps out on the cookie sheet and bake in the center of the oven for 20-25 minutes, until sugar is carmalized, turning once half way through baking time. Savory 2 pitas ~1/4 cup olive oil A few sprigs rosemary Sprinkle of thyme Sprinkle of basil Coarse ground sea salt Preheat oven to 325 degrees and line a cookie sheet with parchment paper (sound familiar??). Brush pitas with olive oil. Cut pitas into strips or triangles. Spread out on the cookie sheet and season with rosemary, thyme, and basil. Sprinkle with salt. Bake for about 20 minutes, until light golden, turning once half way through baking time.

Erin from Long Island says …

every Xmas I make hummus with sundried tomatoes or red peppers and some green herb (varies with what else is served). It is always a hit! I have made corn tortillas (the herb that year was cilantro and the red came from bell peppers) as well as rosemary/thyme crackers (the green was parsley and the red was sundried tomatoes. I am sure if the red/green isnt your thing, black olives and purple basil would be awesome!

Traci Stites says …

Baby bagel halves, topped with a smear of cream cheese, slice of tomato, top with square of swiss cheese, salt and pepper. Bake in oven at 350 til cheese melts. YUMM

Jo says …

Slice a few crisp granny smith apples. Place about a 1/2 teaspoon of creamy goat cheese on each slice. Top with a sprinkle of finely chopped pistachios and candied ginger

Mary Barber says …

Pad Thai Shrimp Bites. 1 Pad thai kit 3.99 1lb U30 shrimp 7.00 (peel and steam) bean sprouts 1.50 (chop small) 2 limes 1.00 (make tiny wedges) 3sprigs cilantro .50 Makes 30 bites at .46 each Prepare thai kit as directed, minus garnishes. Peel and Steam shrimp in 1 cup of distilled water, 2 tablespoons tamari sauce, 2 cloves of garlic. * Wrap each shrimp with 2 of the pad thai seasoned noodles, continue until all shrimp are wrapped. * Arrange shrimp on a white platter, garnish with fresh bean sprouts (chopped up small) and very small slices of lime wedges. You may add a drop of spicy sesame oil if you have it stocked.

annegret lanyi says …

small piece of watermelon,top with a piece of tomato and a mint leaf, a little pepper. if you like you can ad a small piece of goatcheese. this is a great summer snack or party snack in this heat.

Mary Barber says …

Banana Pudding Bites: makes at least 35 or more at 12.65/.36 1 large box of vanilla pudding 1.99 1 pint of heavy cream 2.99 1 box of vanilla wafers 3.99 1 can of whip cream 2.99 2 bananas .69 Prepare pudding as directed, substitute cream for milk. Let sit over night in fridge to get really thick. Only prepare bites right before you are ready to serve. Place 1 tsp of pudding on each vanilla cookie flat side, add 1 slice of banana & top with a spray of whipped cream! Yummo

denise says …

Stuffed Dessert Dates: Split and pit medjool dates. Fill with almond butter (or other nut butter of choice). Add mini chocolate chips and/or crushed nuts (peanuts, cashews). Enjoy :)

Cooking4carnivores says …

These zucchini party tarts are tiny but delicious. Pretty easy to make and not expensive at all! http://www.cooking4carnivores.com/2009/06/zucchini-party-tarts.html

P.A Galligan says …

Bag of small bit size bagel crisps 2 bags smoked salmon 2 lbs tiny 1/16 dollop caper 1/2 jar whipped cream cheese 3 oz shred of scallions 1/2 piece set on deviled egg tray chill 15 min to set serve 20 40 for about 8 dollars

Chrissy says …

Soak spring roll wrappers for 1-2 minutes, dry on paper towel For each spring roll add: 1 cooked shrimp (sliced in half length way) 1 small bunch of fresh cilantro 1 small amount of sprouts A few julienned red pepper slices Assemble and roll into a tight eggroll Cut in half and serve with peanut sauce

Vicki McComas says …

Buy a bag of Kettle Krisp chips and take out all the nice big ones. Put a little dollop of Sour cream on each one and a of sliver of some of the salmon trim from the seafood case and a small piece of fresh dill. Put in mouth and enjoy. Some of the other thicker chips can be used in the same way as a base for mouth sized bites

Stefanie says …

I love to serve a veggie tree during the holidays. Cover a styrofoam cone with lettuce leaves. Stick tomatoes onto the lettuce with toothpicks to resemble ornaments and serve alongside ranch dip for dipping. So good and festive and the perfect holiday small bite.

Donna Caron says …

Summer Fruit appetizer 2lbs fresh strawberries 1 pint fresh blueberies or blackberries 1 small container low fat vanilla yogurt 1 small container low fat sour cream 1 tabelsoon agave or sweetner of choice soak & drain fruit: core strawberries and cut bottom off, so that strwberry stands up and is hollow in center. mix yogurt, sour cream and sweetner. dollop into center of each strawberry( I place in sandwich bag, cut off one corner and squeeze it into each strawberry. Place blueberry on top. ( you may substitute low fat whipped cream instead of half soour cream & yogurt.

Ashli says …

A great Christmas time mini dessert... 365 brownie mix, toffee chips, apple-diced, a little sugar and cinnamon, 365 whipped cream Prepare brownie mix and add toffee chips to batter, bake in mini muffin pan. Saute apple pieces with sugar and cinnamon. Once brownies are baked, top with sauteed apple pieces and add a dollop of whip cream next to each mini dessert... enjoy!

susan w says …

Nori Rolls with Almond Pate! In a food processor, blend some almonds, soy sauce, garlic, lemon and water until smooth and creamy. Then slather it on a piece of sushi nori, and layer on some sliced carrots, cucumbers and any other veggies you have lying around. Start at one end, roll it all up- then slice, and serve! EASY! Together, all my ingredients came out to $6.45--- I made enough rolls to cut up 15 bites! That's $0.43 a piece! WOOT! http://www.pranawellness.org/1/post/2010/06/nuts-for-nuts-part-2.html

Lisa Sands says …

Take pre-packaged phyllo tartlet shells. Bake until slightly gold (10 mins on low setting). Mix Mascarpone cheese and freshly whipped whipping cream with powdered sugar or sugar subsitute to taste. Fold together and scoop into shells. Top with fresh blueberry, raspberry or strawberry, drizzle with melted chocolate for dramatic effect.

Diana says …

i like it

Diana says …

my favorite recepy, in not necesarly december orianted, but its this: Whole milk plain yogurt, mix with it a little ginger syrup from Whole Foods, add cinamon, and flax seed, and you have a healthy , delicious , filling snack. And I guess you could eat it in December too.:)

Michael T. O'Brien says …

Bake Whole Foods herb garlic chicken sausage until about 85% done. Slice them on the diagonal and sauté with sweet red peppers cut to the same size as the sliced sausages. Place one slice of sausage, one slice of the pepper and a large blackberry together on a toothpick and serve.

Kyle Huber says …

Bacon Wrapped Dates If the bacon is thin, use a 1/2 slice for each portion. If the bacon is thick, use a 1/3 slice for each portion. Wrap bacon piece around a date. Put a toothpick through the bacon and date to hold. Place in a deep cookie sheet. Bake at 375 degrees for 10-15 minutes, then turn and continue backing for 10 minutes. Remove dates and place on a paper towel. In a small sauce pan, put 1/4 cup apple jelly and 2T soy sauce. Stir over low heat for 5 minutes. Use sauce for dipping or place the dates on a plate and drizzle with sauce.

Mary Adragna says …

Stuffed Mushroom Caps Take a pound of mushrooms. Remove stems and put aside. Wipe off tops. Rinse stems and mince stems. Add stems to 1/4 cup breadcrumbs, 1/4 Parmesan cheese, one small minced white onion, garlic power and mix well. Stuff mushroom caps with mixture. Set in baking dish. Drizzle lightly with olive oil. Bake at 425 until sizzling hot. Place small pieces of your favorite white cheese on top, I use provolone. put back in oven until cheese melts. Serve. These are great hot, warm or room temperature.

Dave says …

Ingredients: Container of fingerling potatoes, tub of sour cream, package of smoked salmon. Slice fingerling potatoes in half, the long way. Toss in sea salt and olive oil. Roast until done. Top w/ dollop of sour cream and piece of smoked salmon. Enjoy.

Beverly Ross says …

Norwegian Christmas Smoked-Salmon Pinwheels Here is a recipe my Norwegian husband enjoys making for guests -- maybe because he uses Norwegian smoked salmon! These look beautiful, taste divine, and give a luxurious sensation, while only costing about 35 cents each! They can be made several days ahead and refrigerated, but better hide them or they will disappear before company arrives! Ingredients: White flour rollups (flour tortillas), $2.49 One 16-oz. pkg. smoked Norwegian salmon, $19.99 Two 8-oz. pkgs. Kraft cream cheese, room temperature, $4.38 One bunch fresh organic dill, washed and coarsely chopped, $2.49 Cut salmon into small pieces and divide into four parts (for the four rollups). Spread the cream cheese on the tortillas, using 1/2 pikg. per tortilla. Strew the salmon pieces over the cream cheese. Sprinkle the dill over the salmon. Roll up, rather tightly, as if you were making a jelly roll. Tamp down each roll a bit, so it all sticks together and ingredients adhere. Slice horizontally, into about 22 slices per roll. Arrange on a lovely platter and decorate with more dill or other decoration. Watch your guests demolish them as they ooh and aah!

Jayne Ruesch says …

Ask bakery to slice a French baggette. Cover top of baggette with a thin layer of cream cheese. Top with two small basil leaves or one large one cut in half (both halves on one piece of bread. Top basil with sun dried tomato well drained and again cut in half if large. The reason I cut the basil and sun dried tomato in half is that this is usually a two bite treat and it is easier for your guests if pre-cut.

Kana Rolex says …

Make brownies replacing apple sauce with oil to make them low fat. Cut them into small squares about 2 inches by 2 inches. Place a raspberry on top to add fiber and color. What a treat.

Carmen Payton says …

Mini crackers and peanut butter sandwich dipped in chocolate.

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