Whole Story

The Official Whole Foods Market® Blog

Share Your Best Meal of The Week

Here's how this works: post your Best Meal of the Week in the comment section below so others can share in the scrumptiousness of your culinary genius. Remember, "best" is highly subjective: healthy, super quick, inexpensive, fabulously delicious - or a combination of all that and more. We're archiving all of the "Best Meal" posts so you can cruise through them whenever you are looking for some awesome ideas. Here are a few that struck a chord from last time around.

From Joyce, a reader:

Grilled Veg Tortellini It was one of those evenings where it's 7pm and no idea what's for dinner. My 17 year old son and I created a fantastic, tasty, inexpensive, beautiful dinner in 20 minutes! Here it is: store bought cheese tortellini with swiss chard (the red chard made it beautiful). We boiled the tortellini for less time than the instructions say, about 4 to 5 minutes. At the same time, we made a chiffonade of the swiss chard and sautéed it in olive oil with garlic, thinly sliced onion, salt and pepper. Added the drained tortellini along with freshly grated parmigiano reggiano, tossed and sautéed another minute or so. Served with freshly baked french bread (store bought refrigerated dough, which we popped in the oven first). He wasn't even hungry and he had 2 helpings, there were no leftovers! We'll be making this often.

For a recipe along these lines, try our Grilled Vegetables with Cheese Tortellini.

From Pete, a reader:

I pulled this one out of thin air: Cilantro and lime grilled chicken with a blond jalapeno sweet relish, served with summer squash medley. The chicken (I used half breasts w/ bone) marinated for about 15min in lime, cilantro, salt, pepper, coriander, a couple of drops of Tabasco. Then it was grilled. I roasted the blond pepper on the grill until it sweated, then I seeded and cleaned it, chopped it into a bowl with lime juice, cilantro, about a tsp of vinegar, and a tsp of sugar. The relish gave the chicken some very nice kick (sweet, sour, spice). The squash was a mixture of yellow, grey, and zucchini sautéed in a little olive oil with copped onions, garlic, lime and cilantro. I served it up with a South-West style salad (mixed greens, cucumber, red bell peppers, corn, and toasted tortilla chips). My wife was raving about it.

From Christine, a team member:

My best: Farmer's Market Soup. Really…soup on a sunny day? That's right. My best meal of the week was a magical recipe that my husband named "farmer's market soup." Hearty Greens SoupI followed my usual Saturday morning ritual of going hiking with the dog and then strolling through the open-air farmers' market. On this particular expedition, the kale was bountiful, the carrots exquisitely bright and the fragrant smell of the onion jumped out at me as if to say, "buy me and I will make you very happy, never mind the tears." Armed with fresh, organic produce, I arrived at home and pondered my endless culinary possibilities. I decided to take a risk and conjure up a one-pot hodgepodge recipe to incorporate all of my finds. Well, actually, I just made soup. But darn, it was delicious! I began with a chicken broth base (vegetable broth will do). Then, I sautéed my farmers' market masterpieces in some olive oil including kale, carrot, onion and corn. In the pot they went. On the side, I cubed and cooked a Yukon gold potato, a couple farm-fresh chicken sausages and even chucked in some turkey bacon. These got added to the pot along with fresh parsley from my garden. Yum - farmers' market soup! Next time, who knows what will turn up in my soup…okra in the summer or turnips in the winter? But one thing is for sure - local, in-season vegetables from the farmers' market always make the best meal and get the creative juices flowing!

Like this idea? Check out our recipe for Hearty Greens Soup for something similar. So what was your “best meal” this week?

Leave a reply

To provide feedback or ask a question about our company, a store or a product, please visit our Customer Service page.

For more information about posting comments to our blog, please see our Comment Posting Guidelines.



Hanna says …

Roasted red peppers, fresh mozzarella, dijon mustard, and toasted whole wheat bread. Absolutely delicious.

jerri says …

super easy super cheesy enchiladas http://www.cooking4carnivores.com/2009/04/super-easy-super-cheesy-enchiladas.html

Melissa says …

Shrimp Pasta My husband and I LOVE this recipe! I love the freshness and aroma that the lemon adds to this dish! It is delicious and still healthy! It is also a pretty simple recipe since it only has 9 ingredients. It makes a great lunch or dinner! We both love a lot of garlic, so if you're not a big fan, feel free to reduce the amount you put in your recipe. :) Ingredients: 2 tbsp olive oil 2 tbsp minced garlic 1 large tomato, diced (I like to de-seed mine too) 2 tbsp low-sodium, fat-free chicken broth About 1/2 pound shrimp Zest and juice of 1 lemon 2 tbsp basil leaves, chopped 4 ounces whole wheat pasta Pepper to taste Heat oil in pan and add garlic. Saute for several minutes until lightly browned. Add chicken broth and tomatoes. Simmer for 5 to 10 minutes or until tender. Cook pasta per package directions. Drain. Add shrimp to pan and cook for several more minutes, or until shrimp are opaque. Add lemon zest and juice, pepper, and basil. Toss shrimp mixture with cooked pasta. Enjoy!

bakerbert says …

Double Corn Pancakes: 2 lg. eggs 1 14.75 oz. can creamed corn 1/3 cup Canola oil or 1/3 cup applesauce 1 cup cornmeal mix Beat together the eggs, corn, and oil or applesauce. Add the cornmeal mix and stir until just mixed. Heat to medium a griddle that has been sparyed with cooking oil. Proceed as one would with any pancake.

Peggy Weet says …

Loved the recipes for Apr. 9 Especially liked the Farmer's Market Soup by Christine. There is no end to what can be done with FRESH vegetables. The soup sounds yummy! Thank you! Peggy

jamiealex says …

Broiled tilapia on a bed of sauteed spinach; salsa of champagne mango, kiwi, shallot, jalapeno, and lime juice; steamed new potatoes with a little butter and parsley.

Kara says …

Breakfast is sometimes hard to find time for when you are trying to rush out the door, but it is so important to have a healthy and nutritious start so you can handle the day's demands. Here is a muffin recipe that I adapted from Nava Atlas's Vegetarian Cookbook. It's whole grain, low-fat, and low sugar, vegan, and absolutely delicious! Make them the night before (if your short on morning time) and pair with some fruit for a balanced meal! 2 cups whole wheat pastry flour 2 Tablespoons wheat germ 2 teaspoons baking powder 1 teaspoon baking soda 1/3 cup natural granulated sugar (can use honey or agave nectar) 6 oz strawberry soy yogurt (or 1 cup vanilla soy yogurt and decrease soymilk) 2/3 cup soymilk 1 tsp vanilla 1 Cup raspberries (I use frozen) 1/4 Cup shredded unsweetened coconut 1. Preheat oven to 350 F. 2. Combine dry ingredients 3. Mix in liquid ingredients 4. Add raspberries and mix 5. Spray muffin tin or use liners, and bake for 20 to 25 minutes until tops are golden brown and muffins pass the toothpick test. When cool enough to handle, transfer muffins to a cooling rack. 6. Serve warm or at room temp. Enjoy!

Kara says …

Oops! I forgot an ingredient! make sure to put in 2 Tablespoons oil (the recipe calls for safflower, but I just use canola)

Kara says …

need's some salt too! 1/2 teaspoon

Janice Newton says …

While participating at a Farmer's Market in Ponte Vedra, FL, I went shopping for dinner at the market (Can you get any fresher than that!?!). I purchased cherry tomatoes Vidalia onions, basil and fresh sour dough bread baked that morning. When I got home I whipped up the following tasty sandwiches for dinner. Farmer's Market Tomato & Cheese Panini 1 pt cherry tomatoes 1 Vidalia onion Sour Dough French Bread (nice wide loaf) Brie EVOO Good Balsamic Vinegar (I used 365 Organic from Whole Foods) Preheat oven 200. Slow-roast the halved tomatoes and onions sprinkled with EVOO and balsamic vinegar. This slow roasting gives the tomatoes and onions an intense sweetness that I promise; once you try this you will never want to eat a cold slice of tomato again. This could take 2 hours but well worth the wait. When the vegetables are done, sprinkle some chopped fresh basil. Add salt & pepper to taste. I added the salt after the roasting to prevent the tomatoes from weeping in the pan. (Happy tomatoes taste much better after all:) Brush the bread inside and out with more EVOO. Fill the split bread with brie and the roasted vegetable mixture. Grill in a Panini grill or use stove-top method (press the sandwich with a small heavy skillet on top of the sandwich in a larger skillet). Cook until the brie is melted...YUMMM, fresh and life is good!