Whole Story

The Official Whole Foods Market® Blog

 

224 Comments

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Ginger Carter Miller says ...
I had this at a friend's house last week and tried it immediately. I wanted to enter it here as I think it's perfect! BLT Tomsto Appetizer I box Cherry tomatoes (not grape) 20 per box at $4? I small head romaine lettuce finely chopped $1 5 slices cooked bacon, chopped fine $2 salt, pepper, and mayonnaise of your choice $1 Hollow out cherry tomatoes leaving a nice shell. Chop lettuce fine, add tomato pulp, crumble up bacon, and moisten with mayo of choice. Salt and pepper to taste. Stuff back into tomatoes. Chill and serve.
08/11/2010 12:48:02 PM CDT
jehan says ...
polenta topped with bruschetta: ==the night before== 1) grate 1 oz of parmesan, add a pinch of salt and pepper, and 1 TBSP butter 2) sweat some onions in some olive oil, add garlic, and saute until fragrant 3) add 2 cups chicken stock, and bring to a boil 4) into the boiling broth, whisk a few tablespoons of polenta at a time until 1/2 cup is whisked in (this prevents clumps) cook for ten minutes on low heat, whisking often 5) remove from heat, and stir in mixture from step one 6) pour onto wax-paper-lined cookie sheet, and store in fridge overnight ==the day of serving== 1) cut into squares, brush with seasoned extra virgin olive oil (evoo, salt, pepper, oregano, garlic), and pan fry until edges are brown 2) top with bruschetta (diced tomatoes, hand-shredded basil, finely chopped garlic, extra virgin olive oil, a dash of vinegar, and salt+pepper)
08/11/2010 12:52:31 PM CDT
Jill says ...
Take pepper jelly (with a little spice) and pour over fat-free cream cheese- serve with crackers! Yum!
08/11/2010 1:00:18 PM CDT
Galit says ...
Mini baguette with humus and eggplant A great combination of flavors and nutritious values! Ingredients: 1 eggplant 1 baguette pre-made (bought) humus 3 hard boiled eggs Canola oil salt,pepper Directions: Slice the eggplants thin and sprinkle them with salt. After about one hour, wipe the drops of water on the top of the eggplant and fry it in canola oil. The eggplants should be dark brown. Slice the baguette to 1 inch width pieces. Slice the eggs. Spread the Humus. Put the eggplant slice on top of the Humus Put the egg on top. Sprinkle with salt and pepper. Option: garnish with some chopped cilantro. Bon Apettite!
08/11/2010 1:03:12 PM CDT
Becca F. says ...
Fava-lafels with Yogurt Dipping Sauce * 2 pounds fresh fava beans, in their pods or 1 pound defrosted fava beans, skinned * 1/2 bunch fresh cilantro * 1 bunch fresh mint, or 3 Tbsp dried (split into 2 portions) * 1/2 tsp cayenne pepper * 1 tsp ground cumin * 1/2 tsp red chili flakes * 1 tsp sea salt * 1 lemon, zest and juiced * 1 tsp flour * vegetable oil (for frying) * Sea salt and freshly ground black pepper * 1/2 cup Greek yogurt * 1 tsp Honey * Extra-virgin olive oil DIRECTIONS: 1. If using fresh fava beans, shell and skin them. If using frozen, defrost them. 2. In a food processor, blend up the fava beans with cilantro, half of the mint, the remaining spices, and the lemon zest. 3. Add flour and pulse a bit longer, avoid making mix too dry. Dough should resemble falafel mix. 4. Heat oil in saucepan for frying. 5. Scoop about 1 cereal-spoon-full of the fava mix and roll into balls. Place on wax paper so they don't stick to everything they touch. 6. When done, and oil is hot enough, fry until crispy and brown. 7. In a small serving bowl, mix yogurt, lemon juice, and the rest of the mint (chop it first). Add honey, salt and pepper to taste. 8. Serve fava-lafels on a plate surrounding the yogurt.
08/11/2010 1:16:04 PM CDT
Nikki says ...
Crescent Brie and Raspberry Bites 1 tube refrigerated crescent rolls Il de France brie (I am not a brie snob, so choose what you wish) raspberry jam Preheat the oven to 350F. Grease a mini muffin pan. Unroll the crescent dough. Separate into 4 rectangles by pinching 2 triangles together. Slightly flatten out rectangles. Cut each rectangle into fourths, making 16 smaller rectangles. Arrange dough in the mini muffin pan, forming small cups. Cut brie into small pieces, about 1/2 - 1 teaspoon each. Put one piece of brie in each crescent cup. Top each with 1/2 - 1 teaspoon of raspberry jam. (Definitely do not overfill your cups, no matter how tempting.. they will runneth over!) Bake in preheated oven for about 10 minutes, until crescents are golden brown and cheese is bubbly. Remove from oven. Serve warm.
08/11/2010 1:37:34 PM CDT
Paula says ...
cut a baguette into thin (1/4-1/3 inch thick) slices and brush lightly with olive oil. toast until golden and crunchy. dice cherry tomatoes, scallions, kalamata olives. mix together. Add feta cheese crumbled and mix. place a small bitesized piece of shaved chicken, roast beef or turkey on the bread slice. then top with a spoonful of the veggie-cheese mix and voila, a tasty small bite. oh, and if you don't want baguette, use zucchini as the base
08/11/2010 1:43:10 PM CDT
Renee Vero says ...
for you sweet tooth: 365 mini wheat waffles, toasted and seperated blueberries 365 powered sugar creme fraiche Mix powdered sugar into creme fraiche until sweet to your taste. Place in fridge for 30 minutes. When ready to serve, dollop creme fraiche/sugar mixture on each section of the mini waffles and top with blueberries. Serve immediately. So yummy! (and easy!!)
08/11/2010 1:52:27 PM CDT
Maggie says ...
Pitted Dates Roasted salted Almonds 1 lb sliced prosciutto (cut to width of date) Stuff dates with almonds. Wrap in prosciutto. Broil on high until browned, turn and finish other side (be careful, the burn easy) They are fantastic!
08/11/2010 2:02:21 PM CDT
margaly patterson says ...
Spicy and Delightful Deviled Eggs Boil eight farm raised chicken eggs for four minutes. Peel shells off after eggs have cooled. Cut eggs in half and put yokes in a bowl. Add to the yokes: 2TBsp mayonaise( or soynaise) 1/2 TBsp black pepper 2tsp Spike Seasoning 1tsp salt 1 1/2 tsp agave sweetener 1 TBsp grain mustard 1/4 tsp cumin 1/4 tsp allspice 1/2 TBsp onion powder Mash yokes until creamy and put into egg whites. Dust lightly with cayenne pepper. Delicious!! Serves 8 or more.
08/11/2010 2:30:51 PM CDT
Anna Johnson says ...
Roasted Tomato Bites: Ingredients: Roma tomatoes olive oil salt, pepper your favorite cheese your favorite cracker Preheat the oven to 425. Cut the tomatoes in half and place them on a baking sheet. Season the tomatoes with salt and pepper and then drizzle olive oil on top. Roast the tomatoes for about 30 minutes or so until done. Place the tomato on top of the cracker and then place a slice of cheese on top of the tomato.
08/11/2010 2:43:01 PM CDT
Stoich91 says ...
Organic Chocolate dipped fruit pieces! :D
08/11/2010 3:27:28 PM CDT
Mindy Mashburn says ...
Dried Apricot and Blue Cheese Bites 40 dried apricots 4 oz. blue cheese 4 oz cream cheese 2-3 T cream 40 toasted, salted pecan halves Blend cheeses and cream in a food processor. Pipe this mixture on to apricots with a pastry bag with a large leaf tip. Press a pecan half on top of each apricot. Enjoy this sweet, salty, creamy combination all in one bite!
08/12/2010 6:52:36 PM CDT
Jeanine Uribe says ...
jicama spears, fresh sliced cucumber and your choice of fresh melon pieces (balled) with lemon juice and garlic salt...yummmmm! refreshing and light...cayenne pepper if you're feeling spicy
08/11/2010 3:52:47 PM CDT
susan says ...
Gruyere Gougères Amazing tasty holiday party snacks, easy to make, they are the perfect balance of lightness and substance. 1 stick (4 ounces) unsalted butter, cut into ½” pieces 1 cup (8 ounces) water 2/3 cup Grated Gruyere cheese (plus 1/3 cup to top Gourgeres before baking) 12 Chive’s, minced ¼ teaspoon freshly ground pepper ¼ teaspoon salt 1 cup (5 ounces) unbleached all-purpose flour 4 large eggs, plus another tablespoon or two if needed. 1.Preheat oven to 400 convection. 2.Cook the butter, water and salt in the medium saucepan over low heat, stirring from time to time with a wooden spoon so the butter melts evenly. When the butter has melted, increase the heat and bring to a boil. Immediately remove the pan from the heat and add the flour all at once. Beat vigorously with the wooden spoon until the dough comes together in a mass around the spoon. Place the pan back over the medium heat and continue to cook, beating, for another 5 - 10 minutes or so to dry out the dough – the pan will have a thick film of dough on the bottom. 3.Transfer the dough to the bowl of the stand mixer. Beat on medium speed for 1 minute to slightly cool the dough and develop gluten. In a medium bowl, beat the eggs together until you can’t distinguish the yellow from the white. With the mixer on medium, add the eggs a couple of tablespoons at a time, allowing each addition to blend completely into the dough before continuing. When all the eggs are incorporated, the mixture should be shiny and elastic and stick to the side of the bowl. It should also pass the “string test”: Place a bit of dough between your thumb and forefinger and pull them apart. The dough should form a stretchy string about 1 ½ to 2 inches long. If the dough has not reached this stage, beat another egg and continue adding it, a little at a time, until the dough is finished. 4.Add grated cheese, minced chives and pepper and stir into the mixture, until everything is well combined. 5.Pipe the pate choux: Spoon the dough into the pastry bag fitted with the ½ inch plain tip. Pipe the dough into 1/2” to ¾” high circles onto a lined sheetpan’s. 6.Top each puff with the remaining grated cheese. 7.Bake sheetpan’s of the puffs for 20 minutes, then reduce the oven temperature to 350, switch the sheets between racks and rotate the pans from front to back, and bake for 20 minutes longer. Reduce the temperature again, to 300 and bake 10 – 15 minutes longer (to dry out interior). The cream puffs should be a deep golden brown, with no bubbling moisture visible around the sides. Transfer to a rack to cool slightly. The best thing about this recipe, aside from being easy to make from ingredients one normally has on hand, or that are easily found in Whole Foods, the puffs are best served warm, and if making them in advance, you can simply pipe the gougères on baking sheets and cook right before your guests arrive, or reheat the baked cheese puffs in a low oven for 5-10 minutes before serving. Some folks like to fill them, or split them and sandwich a slice or dry-aged ham in there, although I prefer them just as they are.
08/11/2010 5:32:24 PM CDT
Vanitha Rao says ...
Onion Pakora Ingredients 3/4 Cup Garbanzo Flour 1/4 Cup Brown/White Rice Flour 1 Large Red Onion, finely chopped 2 tsp Chili Powder 1 tsp Salt 1/2 tbs Unsalted Butter 3 Cups Oil, for deep-frying Water as required Topping Tomato Ketchup Directions Mix all the ingredients and combine well using sufficient water to make a thick batter. Heat oil in a frying pan. Drop a tablespoonful of batter into the oil. Fry the pakoras until golden in color. Top pakoras with 1/4 tsp Tomato Ketchup.
08/11/2010 6:32:00 PM CDT
Katie Gorski says ...
greek inspired portabella bites: drizzle baby portabella mushrooms with olive oil, brush on minced garlic and fresh parsley, and bake on a cookie sheet until nice and juicy... add grated cucumber, salt, pepper, and garlic powder to plain greek yogurt, and let set for an hour or two before your party... when ready to serve spoon a little amount of the tzatki sauce on to the baby portaella mushrooms and add a small sprig of curly parsely for decoration... oh and don't forget to enjoy!
08/11/2010 9:11:08 PM CDT
Marina Lopez says ...
Roasted red & yellow bell peppers & soy cream cheese in a mixer. Use on endive or akmak crackers.
08/11/2010 9:45:24 PM CDT
Melissa K says ...
Vegetarian "Chicken" Salad on Endive Prep time: approximately 15 minutes Serves: approximately 30 Cost: approximately $0.35 per piece Ingredients: 1 bag of Quorn Chik'n Tenders, defrosted to room temperature 1 stalk of celery, finely chopped ~20 green grapes, quartered 1 cup low-fat mayonnaise Salt and pepper to taste 3-5 small endives, separated into individual leaves Directions: Combine Quorn, celery, grapes, mayo, salt and pepper in a bowl. Spoon bite-size portion of mixture onto individual endive leaves. Serve and enjoy!
08/12/2010 8:08:19 AM CDT
Joan Fonseca says ...
I cannot see my recipe submission here. They were pan rolls stuffed with leftovers. Could someone let me know what happened? Thanks Joan Fonseca
08/18/2010 2:27:45 PM CDT
Lucy Cromas says ...
Toasty Cheese Sandwich 1 slice whole wheat bread 1 slice fresh tomato 1 slice whole foods cheese Assemble and broil until cheese is melted. Excellante'
09/02/2010 2:43:00 PM CDT
billie says ...
do you have peppadews?
01/12/2011 1:43:19 PM CST
nicki says ...
this is so easy to make
03/12/2011 12:05:14 AM CST
Marylou Hansen says ...
Does anyone have an eggplant roll-up recipe? I ate a dish a couple weeks ago where the eggplant was sliced thin lengthwise and stuffed with pecorino parmesan (and olives)then rolled up, placed in baking dish and covered with marinara sauce. Sorry I am a lousy cook so if anyone could reply and tell me: should I broil or bake the eggplant before adding cheese mixture and rolling? what temperature should I bake this dish? Thanks in advance for any suggestions/help ☺
03/09/2011 11:13:11 AM CST

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