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Gabrielle Devenish says ...
Pattypan Sweeties with Heat Recipe by Gabrielle Devenish This is a perfect, pop-in your mouth canape to serve with your next grill out or Mexican night. It’s easy, cheap and pleases all diets (gluten free, soy free, vegan). Make a lot or a little – probably a lot, as they are addictive! Makes about 5 small bite appetizers (recipe is easily multiplied) 1 cups mini pattypan squash ¾ c. cooked quinoa 1 oz. Soy cheese 1 Tbsp. onion, brunoise (fine dice) 1 tsp. spicy dry rub (I like Schult’s Dry Rub, a Colorado product) Hot sauce or salsa to finish (I used Schultz’s Sweet Heat) Cilantro (opt. garnish) Hollow pattypans, reserve caps and innards. Briefly sweat the onion in small amount of olive oil; add the cooked quinoa and the dry rub, stir. Remove from heat, stir in soy cheese and squash innards. Stuff pattypans with mixture, pressing down firmly to get in as much as possible. Replace caps and roast in a 350-degree oven until squash is tender. Alternately, steam in microwave in a covered glass dish. Finish with a drizzle of hot sauce and a sprinkling of cilantro. Leftover filling can be re-heated and served as a side dish.
08/05/2010 1:30:14 PM CDT
Desiree Sheehan Palculict says ...
Tuscan Bruschetta: Mix drained Cannellini (white) beans in a bowl with a dash of olive oil, minced sun-dried tomatoes in oil, minced rosemary leaves, and dash of salt. Toast baguette slices under the broiler, rub the toasted slices with a half garlic clove, and top with the bean mixture. Garnish with a few whole rosemary leaves, or a few slivers sun-dried tomatoes, alternating on the platter (red and green looks nice for Christmas).
08/05/2010 3:13:57 PM CDT
Maraline Krey says ...
Raw Crunchers You will need: Fresh Sliced Apples (spray Lightly with lemon juice to maintain freshness), SunButter (yummy sunflower seed butter), and Ezekial 4.9 Sprouted (Flourless) Cereal (very crunchy) Adults Small Bites: Roll one end of Apple Slice in SunButter, then roll until Sunbutter is covered in Ezekial 4.9 Sprouted Cereal. Adults love the textures, taste and crunch! Kid Friendly Small Bites: Serving platter of apple slices with two bowls, 1 for SunButter (kids dip the end of apple in the Sunbutter), and 1 for Ezekial 4.9 Sprouted (kids roll the dipped apple in Ezekial 4.9) It's Crunchers! Very Adult and Kid Friendly! Enjoy! Maraline
08/05/2010 3:46:32 PM CDT
Jesica Varnis says ...
Chocolate Pecan Mini Tarts Crust 5 tablespoons butter, softened 4 ounces light cream cheese 1 cup all-purpose flour 1 tablespoon confectioners' sugar 1/8 teaspoon salt Filling 3/4 cup brown sugar 1/3 cup semisweet chocolate chips 1 large egg 1 teaspoon vanilla extract 1/8 teaspoon salt 2/3 cup chopped pecans Mix softened butter and cream cheese in a bowl until smooth. Blend in flour, a bit at a time, confectioners' sugar and 1/8 teaspoon salt. Form dough into a disk. Cover in plastic wrap; refrigerate at least 3 hours. If you're patience-challenged like me, you may want to pop the dough in the freezer for a half hour, then the refrigerator for another half hour to shorten the waiting time. Heat oven to 325°F. Divide dough into 12 balls; press into one 12-cup muffin tin, pushing dough up over edges. Refrigerate. Mix brown sugar, chocolate, egg, melted butter, vanilla and 1/8 teaspoon salt in a bowl until combined. Divide half the pecans among muffin cups; top with brown sugar mixture; sprinkle remaining pecans on top. Bake 20 minutes or until dough is lightly golden around edges. Let sit 5 minutes. Run tip of knife around cup edges to loosen. Remove when cool enough to handle; transfer to wire racks to cool completely.
08/05/2010 8:33:02 PM CDT
Regina Gessner says ...
Veal with Sauteed Kale: Believe it or not my 3 year old daughter had 3 helpings of this..It makes a great appetizer, side dish or even main dish. 1/2 cup + 2 Tbls extra virgin olive oil 6 large cloves of garlic 2 lb. veal shoulder (cut into 1/2" bite size cubes) 1/2 teaspoon sea salt 1/2 teaspoon fresh ground black pepper 6 cups of both purple and green kale washed and chopped coarsely Parmesan Reggiano Heat over medium heat in a large skillet or wok 1/2 cup of EVOO and add the garlic cloves. Saute the garlic being careful not to burn. When garlic is golden on both sides smash them with a fork to release their juices. Add the bite size veal and saute until no longer pink, approx 6-8 min. Season with salt and pepper. Using a slotted spoon move the veal and garlic to a bowl and set aside. With the juices still in the pan turn heat up high and add the kale (you should hear it sizzle, umm yummy!!!) Saute the kale until you see the juices evaporate, the kale will start to pick up the flavor of the veal, approx 7 min. Return the veal and garlic with any juices back to the pan, toss with the kale and add the remaining olive oil. Lower heat to simmer and cook for another 7 min. Serve in a decorative bowl with large shavings of Parmesan Reggiano, a loaf of Peasant bread and a bottle of Ruffino Chianti Classico Reserve 1994.
08/05/2010 9:24:36 PM CDT
Barbara Esposito says ...
PIQUILLO PEPPERS STUFFED WITH GOAT CHEESE............1/2 12oz jar of grilled piquillo peppers well drained(about 6 pepppers) 6oz. goat cheese, 1/2 cup chopped fresh spinach, S&P to taste, 2 cloves garlic chopped, virgin oil for drizzling..........Mix softened goat cheese,spinach,S&P together in small bowl. Gently stuff the peppers. Lay them in a baking dish and on each pepper sprinkle the chopped garlic and drizzle with the olive oil. Bake in a 350 degree oven for 7-10 minutes until the cheese softens. The grilled peppers have a smoky red flesh and are more delicate than a bell peper.. Very festive looking for the holidays because of their red color.
08/06/2010 7:51:02 AM CDT
Holly says ...
Cauliflower Bits rolled in a Curry Cream Cheese and Green Lentils Break up raw cauliflower florets into bite size pieces, making sure the cauliflower is dry so that the cream cheese will stick. Roll in light cream cheese to coat and then sprinkle each with a dash of Curry powder. Roll these in cooked Green Lentils that have been cooled and allowed to air dry. Lightly sprinkle with fine Sea Salt. I serve with toothpicks, but easy finger food, as well! Healthy, tasty....I think I'll make some now!!!
08/06/2010 10:18:00 AM CDT
Gina says ...
Stuffed Fresh Figs 12 fresh figs 12 cubes Manchego cheese 12 slices of priscuitto Cut cosswise slit in top of each fig. Stuff a small cube of Manchego cheese into the top of the fig. Wrap each fig with a slice of priscuitto. Place on a baking sheet and bake at 350 degrees for 6-8 minutes until priscuitto is brown.
08/06/2010 11:30:18 AM CDT
Jamie says ...
Sundried tomato goat cheese mousse on toast points. Blend goat cheese and sundried tomatoes in a food processor. Put filling into a piping bag with a fancy tip. Pipe mix onto toast points, top with a small sprig of chervil.
08/06/2010 2:39:51 PM CDT
Gretchen says ...
Mini caprese salad bites (makes 40): 20 cherry tomatoes 20 fresh basil leaves 10 small rounds of mozzarella cheese balsamic vinegar olive oil Place 1/2 tomato, 1/2 basil leaf, and 1/4 small round of mozzarella on a toothpick. Lay out on a tray and sprinkle with olive oil and balsamic. (Sprinkle with sea salt & pepper if desired). Can be served on tray or set around room in small bowls. (I suggest buying a basil plant at Whole Foods, instead of cut basil. The plant will last longer and can be used in many recipes)
08/07/2010 10:45:51 AM CDT
Cindy Myers says ...
These are sooo- easy but no one would guess how easy, and a hit with young and old! Pepperoni Puffs 3/4 cup flour 3/4 teaspoon baking powder 3/4 cup whole milk 1 egg, lightly beaten 4 ounces mozzarella cheese, shredded (about 1 cup) 4 ounces pepperoni, cut into small cubes (about 1 cup) 1/2 cup pizza sauce (tomato sauce with Italian seasoning, salt, pepper) or buy your favorite sauce 2 tablespoons finely chopped fresh basil Preheat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes. Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs with the pizza sauce for dipping.
08/07/2010 10:47:20 AM CDT
Jen T. says ...
Stuff dates with a small piece of chorizo and some goat cheese. Wrap a half slice of bacon around each one. Secure with a toothpick and bake at 400 for 20 minutes.
08/07/2010 8:38:39 PM CDT
Bobbie Watson says ...
Slice Zucchini into 1" rounds. Using melon ball scooper, make little "bowls" or "cups". (Use balls for salads, soups, sautes, breakfast tacos.) Brush bottoms with olive oil and place on baking sheet. Remove casing from your favorite WF fresh sausage (spicy!) and fill zucchini cups. Bake at 350 degrees until meat is no longer pink & zucchini is tender but not mushy. Remove from oven & sprinkle with parmesan cheese. Return to oven & broil until cheese has melted. Serve warm.
08/07/2010 11:20:11 PM CDT
Janet V. says ...
Tortilla Cups I love rich flavorful food for my parties. This is always a favorite and easy to make. Mix together: 1 cup Organic Valley raw sharp cheddar cheese, shredded 1 small can 4oz green chilies undrained or you can use fresh roasted green chilies 1/3 cup chopped black olives 1 cup organic horizon sour cream 1/4 cup chopped red onion Can be done a day ahead, refrigerate until ready Just before serving. Preheat oven to 350 degrees. Take 9 Whole Foods Market small tortillas any flavor (wheat, white, green chilie etc; cut each tortilla into 8 triangles. Using a mini muffin pan press 3 triangles evenly around in each cup overlapping them. They should stick up about an inch above the cup. Fill each one with the filling then bake for about 20 minutes until hot and crispy. Remove and serve with 365 salsa of choice. Makes 24.
08/09/2010 1:18:37 PM CDT
Jen says ...
Stir together Greek yogurt, crumbled feta cheese, lemon peel, chopped fresh Italian parsley, a drizzle of olive oil and a few grinds fresh black pepper. To serve, spoon on homemade pita chips or cucumber slices.
08/09/2010 2:05:13 PM 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
cat west says ...
cut cucumber into slices, add havarti cheese and a dash of mustard (your choice)....these are a favorite at our house!
08/09/2010 11:38:03 PM CDT
Rachel-Mom says ...
This affordable yummy Small Bites recipe is so fun to make. It will have you grinning from ear to ear when you taste it! Pillows of Joy-Lettuce wraps 1 Head of Butter Lettuce 1 Small tub of Humus 1 Avocado 1 Small slicer tomato 1 Small bunch of Chives Wash Butter lettuce and pat dry gently. Spread a small spoonful of humus on the leaves after they are dry. Dice Avocado & tomato, mix together gently and drain off any extra juice add salt & pepper. Place full half of a tea spoon of the mixture on the humus lettuce leaf. Carefully fold in sides and roll up leaf. Tie it up with the chives! And...Oh the joy !!!
08/10/2010 4:01:07 AM CDT
The Enchanted Cook says ...
Prosciutto Wrapped Asparagus Spears (grilled), Blue Cheese Stuffed Peppadews (cold), Bacon or Pancetta Wrapped Figs (grilled)
08/11/2010 9:08:23 AM CDT
Michelle Vicari says ...
I love this Bacon Egg Salad I make on Cucumber Slices: http://theworldaccordingtoeggface.blogspot.com/2010/04/bacon-egg-salad.html Super tasty & healthy!
08/11/2010 9:10:07 AM CDT
LeAnn Manes says ...
Reuben Bites Dark Rye Cocktail Bread topped with 1000-Island Dressing, Sauer Kraut, Swiss Cheese & turkey pastrami. Heat in 350 oven for 10 minutes.
08/11/2010 9:11:40 AM CDT
Meredith Hodge says ...
Buffalo Bites 2 chicken breasts, cooked and finely chopped 1/4 - 1/3 cup buffalo wing sauce prepackaged pizza dough 1 cup shredded mozzarella Roll out pizza dough to 1/8 inch thick and use pizza cutter to cut into 1 1/2 inch squares. Place squares in mini muffin tins and pierce bottoms with fork. Bake at 400 for 5 minutes until lightly browned. Mix together chicken and wing sauce and place 1 tsp of mixture in each pizza crust cup (helps to poke down puffed up dough before filling). (at this point they can be frozen for later use). Sprinkle with cheese to keep all the chicken from falling out and bake another 3-4 minutes to heat everything and melt the cheese. Serve with Ranch and Blue Cheese dressing.
08/11/2010 9:15:24 AM CDT
lisa washington says ...
For those who love RAW foods. My Middleastern Stuffed peppers You will need: 1 container of Whole Foods mini peppers(the yellow, orange and red ones) 1 half c of almonds 1 half c of sunflower seeds 1 half c of water 1/2 tbs of extra virgin olive oil. Spices; cumin, chili powder, tumeric, garlic powder dash cayenne pepper black pepper and sea salt. Parsely or Cilantro for garnish Slice in half, deseed and remove membrane In a blender combine half a cup of almonds and sunflower seeds with these spices, 1/2 tbs of cumin, chili powder, tumeric, garlic powder dash cayenne pepper black pepper and sea salt. Pulse the nuts for a couple of pulses into you have roughly chopped nuts. Add about a 1/2 cup water little at a time. Pulse until you the nuts look like a nice mixture of tune salad, if needed add more water if you want a more wet mixture. Place mixture in pepper halfs and add chopped cilantro or parsley.
08/11/2010 9:16:23 AM CDT
Paula says ...
Mini Cherry Cheese Cake By fishchicks and has no comments yet.(Edit) Mini Cheese Cakes Crust: 1 c. graham cracker crumbs 2 T. sugar 2 Tablespoon melted butter Combine the crumbs, sugar and margarine and press a tablespoonful into the bottom of each of six muffin cups that are lined with cupcake papers. I used an espresso press to press my crumbs, it works well. Bake at 325 degrees for 5 minutes. Filling: 1 8 ounce package of cream cheese, softened 1/4 cup sugar 1 1/2 t. lemon juice 1/4 t. vanilla 1 egg Combine the cream cheese, sugar, vanilla, lemon juice and peel, mixing at medium speed with an electric mixer until well blended. Blend in the egg and pour over crust, filling each cup 3/4 full. Bake at 325 degrees for 25 minutes. Allow to cool before removing from the pan. Chill and top with the your preferred topping before serving.
08/11/2010 9:17:04 AM CDT
Jessica Licciardello says ...
Vegetarian Stuffed Mushrooms Recipe Below serves 2 - 3 (I purchase all ingredients from Whole Foods Montclair) Ingredients: 10-12 loose White or Crimini mushrooms 1 Cup 365 Organic Italian Seasoned Breadcrumbs 1/2 package of 365 Firm Tofu 1 Green or Yellow Zucchini 2-3 Cloves of fresh Garlic 1/2 cup of butter or olive oil 2 Tbsp 365 Mediterranean Sea Salt 1 Tbsp Ground black pepper 1 pinch of Cayenne Pepper Preheat oven to 350 degrees. Wash and pull the stems out of the mushrooms Put the breadcrumbs in a mixing bowl Mash up the tofu, zucchini, and garlic, and 6 mushroom stems a food processor Add this to breadcrumbs, add the salt, pepper and cayenne spices, and add 1/4 cup of butter/olive oil. Use a spoon to fold and combine it all together, forming a paste consistency, almost like a dough. Prepare a baking pan with a drizzle of butter or olive oil on bottom. Use the spoon to over-stuff each mushroom and place it on the baking tray. You can really pack in the stuffing and let it overflow, you can pack it tight with your hands/spoon since the tofu really holds it together. Drizzle the top of the stuffed mushrooms with the remaining butter/olive oil. Put in the oven for 20-25 minutes at 350 degrees. Enjoy! A yummy, hearty, and inexpensive Vegetarian "bite"
08/11/2010 9:17:09 AM CDT

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