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224 Comments

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Jay says ...
Polenta Squares are a great affordable app! First make the polenta: 1 1/2 cups polenta 1 1/2 teaspoons salt 2 cups water 1 quart 365 chicken broth 1. Preheat the oven to 350 degrees. Combine the polenta, water and salt in a 2-quart baking dish, and stir together. Place dish in the oven and bake about 30 minutes one hour. Remove from the oven, stir and continue to bake for 20 minutes. Remove from the oven, and stir again and continue to bake for 10 to 20 minutes, until stiff. Remove from the oven and allow to cool, then cover and chill for one hour or more. Cut polenta into 16 squares. Here are two ways to top the polenta squares: #1 -polenta squares -8 marinated mozzarella balls, halved -1 cup 365 organic tomato sauce (Italian herb) Preheat broiler. Set broiler to high. Grease a baking sheet and place polenta squares on the baking sheet. Top with a dollop of marinara and half a mozzarella ball. Broil about 5 minutes until polenta is warm and cheese is melted. #2 -3-4 oz blue cheese, sliced extra thin -honey, to taste -1 pear, sliced thin Preheat broiler to high. Grease a Baking sheet heavily. Place polenta squares on baking sheet. Top each with a slice of cheese and a slice of pear. Drizzle desired amount of honey over the top. Broil for about five minutes until polenta is warm and cheese is melted.
08/01/2010 12:47:07 PM CDT
Jessica says ...
Crispy rice paper rolls filled with brie and fresh herbs. Slice or make them bite size and serve with 365 everyday value organic raspberry vinaigrette dressing or a fresh raspberry coulis. This recipe is great for vegetarian and gluten free party guests.
08/01/2010 12:47:22 PM CDT
Jay says ...
edit* in step number one add water AND BROTH to polenta*
08/01/2010 12:49:13 PM CDT
Chrissy says ...
Assemble prosciutto and brie slices between bread Brush the outside of sandwich in egg wash and milk Pan fry both sides in butter Cut each sandwich in quarters Serve with a toothpick in each quarter to hold together
08/01/2010 7:44:20 PM CDT
Melissa Dunstatter says ...
Spicey Cauliflower Pancake with Curry Dip Mix Take one head of cauliflower boil for 10 minutes till tender. Drain and pat dry. Put cauliflower, 2 eggs, 1/2 cup of bread crumbs, 1/4 tbsp of each of parsley, garlic, cayenne pepper, and onion and mixx till you make a batter. Heat olive oil and wait till oil is hot. Place batter into hot oil and flat mix to make a cauliflower pancake. Mix 2 tbsp of curry powder, 1/4 teaspoon of organic sugar and plain yogurt to ceate dip for cauliflower pancakes.
08/01/2010 8:42:53 PM CDT
Mandy says ...
Mini Bacon and Cheese Quiches 36 wonton wrappers 1 onion, finely chopped 1 cup egg substitute 1 1/2 cup evaporated milk 1/2 cup shredded cheddar 4 slices of bacon, crumbled Preheat oven to 350. Coat muffin cups with cooking spray. Gently press 1 wrapper in each cup. In a small skillet, stir fry the onion until tender. Set aside. In a large mixing bowl whisk egg substitute, milk and cheese. Stir in bacon and onion. Fill each wrapper with about 1 generous tablespoon of mixture. Bake until edges are set and brown, about 20 minutes.
08/02/2010 1:05:28 AM CDT
Melissa Dunstatter says ...
Figs Stuffed with Blue Cheese & Drizzle With Honey & Fresh Lavender Fresh Figs Blue Cheese Honey Fresh Lavender Take figs and make a cut in the center of the fig to stuff the blue cheese. Then roast figs on 375 degrees on a baking sheet till figs are tender for about 8 to 10 minutes. Then drizzle figs with blue cheese with honey and sprinkle with lavender. This is a party in your mouth. You family and friends will be in heaven.
08/02/2010 7:49:21 AM CDT
Beth McDonald says ...
Baked Parmesan Tomatoes 4 - 6 servings INGREDIENTS 4 tomatoes, halved horizontally 1/4 cup freshly grated parmesan cheese 1 teaspoon chopped fresh oregano 1/4 teaspoon salt Freshly ground pepper to taste 4 teaspoons extra-virgin olive oil DIRECTIONS Preheat oven to 450 degrees F. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.
08/02/2010 9:00:37 AM CDT
Lauren says ...
My favorite new snack takes only minutes to make and is genuinely tasty and healthy! I use one whole-wheat pita and cut it into fourths. I then tear apart the fourths in order to have eight separate pita triangles. Next I lightly brush each triangle with all-natural olive oil, garlic and chili flakes and lightly toast them in a conventional oven making them into a pita "chip". I them top each pita triangle with a dollop of hummus and sometimes red pepper and/or olives when I'm feeling more adventurous. So YUM!!
08/03/2010 3:32:35 AM CDT
Annie says ...
Cheesy Roasted Chickpeas 1 12 oz can of chickpeas (preferably organic) 2 1/2 Tbs. Nutritional yeast 2 Tbs. Olive oil Salt Pepper Preheat oven to 425 degrees. Drain the chickpeas and dry thoroughly. Drizzle with two tablespoons of olive oil and stir to coat. Toss in nutritional yeast, and salt and pepper to taste. Roast in the oven for 34-45 minutes, stirring every 15 minutes.
08/09/2010 7:29:51 PM CDT
Jim Fulmer says ...
Smoked Salmon Bites: This is a cheap and very easy recipe that works great at parties and pot lucks. - Smoked Salmon (thinly sliced) - Cream cheese spread - Capers - Chives (chopped) Spread a thin layer of cream cheese spread onto a slice of smoked salmon. I've used both plain and veggie spread and both are delicious. Sprinkle with chives and capers. Roll the salmon and slice into bites. Be sure and use a very sharp knife to make clean cuts. If you are using plain cream cheese spread try jacking it up with some lemon rind. Serve on toothpicks or as finger food.
08/03/2010 9:52:12 AM CDT
Maura Vaughn says ...
These bites are easy to make, look beautiful and taste delicious 1 container of 365 Cream Cheese Spread 1 jar of Earth and Vine Red Pepper and Ancho Chili jam I box of Finn Crisp Original Crackers Marin Gourmet Aubergine Spread Spread cream cheese on half a Finn Crisp Add a tiny dollop of Aubergine Spread Top with a tiny dollop of red Pepper and Ancho Chili jam Enjoy!
08/03/2010 1:57:48 PM CDT
Lauren says ...
Simple, refreshly, very healthy! Dressing: 4 oz Westbrae Natural Stoneground Mustard + 1-2 tbsp Cold Pressed EVOO + 1 packet Stevia Cucumber slices, spread with the honey mustard sauce and topped with sunflower sprouts
08/03/2010 3:09:34 PM CDT
Lauren says ...
Simple, and healthy, but rich and creamy Zucchini sliced into medallions topped with a slice scoop of ripe avocado, 1/2 a cherry tomato (optional), and dressed up with a sun-dried tomato pesto sauce. Pesto: 1/4 cup fresh Basil 1-2 tbsp garlic infused evoo (from WF) 2 tbsp water 4 soaked sun dried tomatoes Drizzle over your avocado/zucchini slices Sea Salt to taste!!
08/03/2010 3:13:06 PM CDT
Fran Clinton says ...
365 Deviled Eggs- A low cost and healthy Deviled egg alternative. * Hard Boiled eggs * Whole Foods Red Pepper Hummus * Chopped fresh chives- finely diced or paprika Cut hard boiled eggs in half and remove yolks. Place red pepper hummus in a pastry bag and fill egg halfs with hummus. Granish with fresh chopped chives or sprinkle with parika.
08/03/2010 9:28:37 PM CDT
Virginia says ...
Hummus "deviled" eggs. Instead of using egg yolk to fill the egg halves, I like to use spicy hummus. Another small bite I love is English cucumbers topped with cottage cheese and a small piece of roasted bell pepper or fresh dill.
08/03/2010 11:14:23 PM CDT
Leslie Cerkoney says ...
Black Olive & Cream Cheese Penguins: INGREDIENTS: Black Olives - 1 Can Queen Size and 1 Can Small Size (Pitted) Cream Cheese - 1 Package Carrot Chips - 1 Bag OR Carrots - 1 Bunch Pimentos - 1 Can* Toothpicks - 1 Box *Optional DIRECTIONS: Rinse and drain both cans of olives and pimentos. Let the cream cheese come to room tempurature so it is easier to work with. Stuff the queen sized black olives with the cream cheese and cut a slit in one side of the olive (the body of the penguin). Cut the carrots/carrot chips into triangles (the penguin's beaks). Cut a slit into the small black olives (the penguin's head)and insert the beak into the olive. Cut the carrots/carrot chips also into penquin feet (whichever way you want). After both olives are finished, stack the head on top of the body and attach them to the feet by securing with a toothpick. (*OPTIONAL)If you want to make scarfs for the penguins, just wrap a pimento around the neck. If it has trouble sticking use a dab of cream cheese to hold. Once finished, put the penguins on a flat tray with a small layer of cream cheese on the bottom of the tray to help the penguins stay upright. Plus it gives the illusion of the penguins maching on snow. I know that this recipe is long and time consuming, but the finished product is well worth it and your guests will be talking about it all evening. ENJOY!
08/04/2010 1:19:44 PM CDT
Bridget Mulhern says ...
Jalapeno & Cheddar Poppers Ingredients: 18 large jalapeño peppers 1 1/4 cups finely grated sharp cheddar cheese 3/4 cup chopped corn kernels 2 Tbs. minced green onion, white and green portions Kosher salt and freshly ground pepper, to taste Directions: Cut 1/4 inch off the top of each jalapeño pepper; reserve the tops. Using a pepper corer or a thin knife, hollow out the centers of the peppers, removing the seeds and ribs; do not cut through the flesh. Prepare a grill for indirect grilling over medium-high heat. In a bowl, stir together the cheese, corn and green onion, and season with salt and pepper. Stuff the center of each pepper with 1 to 2 Tbs. of the cheese mixture, filling to within 1/8 inch of the top of the pepper. Place the filled peppers upright in a jalapeño pepper roaster and set the cut tops back on top of the peppers. Place the pepper roaster on the grill over indirect heat and cover the grill. Roast until the peppers are tender and the cheese is melted, about 25 minutes. Transfer the jalapeño poppers to a platter and serve immediately. Makes 18 jalapeño poppers.
08/04/2010 2:43:13 PM CDT
Ava Romero says ...
katie's deviled eggs 1 dozen hard boiled eggs ¼ lb. cooked crumbled bacon or panchetta 1 stalk celery chopped 1 clove garlic minced 2 tsp. each cayenne, paprika, chili powder salt and pepper to taste cut eggs in half, place yolks in a separte bowl, add ingridents blend with ½ cup light mayonnaise and 1 tsp. mustard. Fill eggs and serve! tip you can also use Vegan mayo!
08/04/2010 6:18:47 PM CDT
Pasadena Rolls says ...
Flour or wheat tortillas 3 oz Cream cheese 2 T Basil pesto sauce provolone cheese slices tomato, sliced thin ripe avocado, sliced thin mix together the cream cheese and the pesto until blended. spread a thin layer completely over a flour tortilla (soften them up in the microwave if not pliable) Layer provolone cheese slices, avocado and tomato. Roll tightly. Continue until cream cheese mixture is finished. Cut off end and discard (or eat) and slice the rolls into 1/2 inch slices. Arrange on platter. Not only do they taste great but the colors (red, green and white) are perfect for the holidays!
08/04/2010 6:20:19 PM CDT
Jim D says ...
50c or less. Hmm! 4 oz of crumbled feta cheese 4 ounces of fresh baby spinach 1 tsp of dill 1 medium onion 1 tbsp extra virgin olive oil 4 ounces of egg substitute 1 baguette sliced Saute onion in olive oil for three minutes. Add dill and spinach stirring and simmering for two minutes. Toast baguette slices lightly. Add egg substitute and feta cheese and simmer until the mixture is firm. Spoon the ingredients on top of the toasted bread. Makes about 12-15 "small bites" suitable for four people for breakfast or lunch along with generous servings of fresh fruit. For those looking for a boost in cholesterol, go ahead and use fresh eggs.
08/04/2010 6:51:18 PM CDT
nicky polis says ...
Wild Mushrooms on Polenta Rounds Servings: 8 Preparation Time: 25 min Cooking Time: 18 min Ingredients 1 prepared polenta log, sliced into 16 rounds olive oil (for greasing pan) 8 tsp grated Parmesan cheese, divided (Parmigiano Reggiano recommended) 2 tsp olive oil 1/4 pound(s) mushroom(s), shiitake caps and Baby Bellas, sliced 1 tsp rosemary, fresh, chopped 1/4 tsp table salt 1/4 tsp black pepper, freshly ground 3 Tbsp 1/3 less-fat cream cheese 1/4 cup water 2 Tbsp parsley, fresh, chopped (for garnish) Instructions Preheat oven to 450ºF. Line a baking sheet with nonstick foil (for easy clean-up) or oil pan Arrange polenta on pan in a single layer. Lightly coat polenta with oil and sprinkle each with 1/4 teaspoon of cheese; bake until cheese is lightly browned, about 15 to 18 minutes. While polenta rounds bake, prepare mushroom topping. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook until softened, stirring occasionally, about 7 minutes. Stir in rosemary, salt and pepper; cook about 1 minute. Stir cream cheese and water into skillet; cook over low heat until cream cheese melts and mixture looks creamy, about 2 to 3 minutes. To assemble, place about 2 tablespoons of mushroom mixture onto each polenta round. Sprinkle each round with 1/4 teaspoon cheese; sprinkle with parsley to garnish. Yields 2 polenta rounds per serving. (adapted from a Weight Watches Recipe)
08/04/2010 7:00:12 PM CDT
Christina Galvan says ...
South of the Border Small Bites Spoon 1/2T of homemade or storebought guacamole onto a tortilla chip (round yellow corn preferred). Sprinkle black beans & diced mango on top & lightly press into guacamole. Drizzle with sour cream mixed with lime juice (to taste) & sprinkle with finely diced cilantro.
08/04/2010 7:09:47 PM CDT
Jacqueline Scheele says ...
Smoked Salmon Chips Use black pepper flavored chip as a base for the small bite. Dollop each chip with fat-free greek yogurt. Top with tsp. of minced smoked salmon and sprinkle with chopped chives. You can mix and match the chip flavors and toppings for a wide variety of combinations...consider sweet potato, beet or malt vinegar chips with sour cream or creme fraiche. Smoked turkey bits, small shrimp or minced ham are good alternatives. Try chopped cilantro, green onions or flat leaf parsley. The combos are endless!
08/04/2010 7:10:44 PM CDT
catherine cram says ...
Simple but amazing! Your taste buds will pop and thank you! A hearty Blue Cheese chunk Actual Honeycomb chunk with dripping honey attached A nice sourdough bread cut in smaller pieces or sliced apple, pear, fig or all four for variety (one each) Set the blue cheese on top of your choice and then set the dripping honeycomb on top of the blue cheese. If you want to heat it up on the bread or fig first then put it under a broiler and watch carefully. Don't close oven door. Wait until it sizzles and browns a bit. Serve with a cabernet sauvignon or if it is a brunch then serve with champagne. Cheers!
08/04/2010 7:27:35 PM CDT

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