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Share Your Best Meal of The Week

Shrimp Boil I'm always looking for fresh meal ideas. Some excellent ones have come from this ongoing "Best Meal of the Week" post where we get to help each other figure out what's good for dinner. Remember, "best" is highly subjective: healthy, super quick, inexpensive, fabulously delicious - or a combination of all that and more. Post your "best" in the comments below. Here are a few tasty ideas from Whole Foods Market team members.

From Joe:

Shrimp BoilMy best meal of the last few weeks is the traditional shrimp boil. We had one on Mother's Day, another one two weeks ago at the beach, and yet another one this past weekend for my birthday. Why is it the "best?" Well, first off, it's utterly delicious. It's festive, summery and an alternative to grilling. It's cheap, since the only expensive part is the shrimp; the rest is just veggies and spices. It's healthy - low fat and veggie-packed, really just shrimp and veggies cooked in water. It's adaptable - you can throw in or leave out ingredients as you like, choose sausages based on preference, etc. And it's easy - instructions are basically "Boil water. Dump in stuff. Serve." It's my new favorite summer meal.

From Juan Pablo:

Here's a fun, healthy version of paella but using couscous (and it's vegetarian). You season the water you are going to use to cook the couscous with a pinch of saffron, salt, pepper, garlic and onion powder and olive oil. Then you add the couscous, cover it and let it sit. Once the couscous is done, you toss in cooked chickpeas, fresh blanched or frozen green peas and green beans. You can use chicken stock or vegetable stock as the base instead of water, too. It's colorful, tasty and easy to do! You can serve as a vegetarian entrée along with a salad.

From Anna:

Have you tried the air-chilled chicken yet? I'm a believer. I bought a few pounds when it was on sale last month and froze portions I would eat in one or two meals. Because it hasn't been injected with a fluid cocktail of salt and water (and whatnot), the texture of the meat when thawed is both smoother and more mouth-friendly. And leftovers are every bit as tender. At the end of the workday commute, I looked at my fridge and pantry options. Leftover tomatillo sauce. Two thawed air-chilled chicken breasts. Six small red potatoes. Part of an onion. Three garlic cloves. The garden still offered cilantro, basil, rosemary, and the heat-hardiest of the chard, spinach and kale. Using my toaster oven and a small covered skillet, in just over twenty minutes I sat down to a meal of broiled chicken breast with tomatillo sauce and chopped cilantro added during the last three minutes. I sprinkled the quartered red potatoes with cracked pepper and rosemary and sprayed them with olive oil before roasting along with the chicken. I rinsed the greens while the thin-sliced onion and garlic were flavoring the olive oil, and, after patting them dry, lightly sautéed for a few minutes. Once on the plate, a half of a small lime squeezed over the greens and the chicken added more flavor without resorting to the salt shaker. I had plenty for a delicious lunch the next day. Your turn! What was your "best" meal of the week? Comment below and we may feature your dish in the next edition of this post. Photos by Russell T. Clayton

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Alex says …

My best meal of the week was this incredible Charred Calamari Salad that we made. We got the whole baby calamari from Whole Foods and grilled it until it was charred and then put it over a bed of salad made up of avocados, cherry tomatoes, and sliced red onions with lemon juice and parsley. The perfect summer dinner! http://recessionrecip.es/2009/06/09/charred-calamari-salad/

Bethany N. says …

One of my favorites lately has been chicken with a mushroom sauce over fresh fettucine. I like to sear the outside of the chicken breast in a French skillet, giving the breasts a nice color and then tossing in a handful of chopped shallots, just cooking them together for a couple minutes. Separately I cook portabellos and white mushrooms, cut into bite sized chunks, in a tablespoon or so of butter, until they're soft and fragrant. Season them with sea salt & freshly ground pepper. Back to the chicken skillet, remove the breasts and let them rest, off of the heat. Add a cup of riesling to the pan with the shallots, add the mushrooms and stir until the the wine is cooked down. Add a half cup of heavy cream and a tablespoon of butter mixed well with a tablespoon of flour to the riesling and shallot mixture, whisking until you reach a good consistancy. Reduce heat and add the mushrooms and chicken breasts, cooking another 15 minutes or until breasts are cooked. Serve over al dente fettucine. Tweak the recipe to whatever is inexpensive at WF, some slices of red pepper or different mushrooms will add variety. Garnish with rosemary.

says …

Thanks, Paige! As an FYI, the photo credit goes to the very talented Austin-based photographer Russell T. Clayton.

HoneyBee says …

I am a new vegan (6 weeks) and I found a wonderful recipe for vegan fajitas: saute 4-6 portobello mushroom slices and 1/4 sliced onion in tablespoon of olive oil for about 3-5 minutes, add black pepper and 1/4 pack of store bought fajita seasoning (your favorite brand)along with 1/4 cup water; let simmer 5 minutes. Warm tortillas as you chop up tomatoes. Placed mushrooms & onions in warmed tortillas along with lettuce & tomatoes, wrap them up and a fantastic, quick meal is done!

cooking4carnivores says …

hands down the breakfast nachos i had on vacation in playa del carmen mexico. i have to figure out how to make these at home! http://www.cooking4carnivores.com/2009/06/breakfast-nachos.html

Sara Shadbolt says …

I live in British Columbia in Canada, where there is a big Punjabi East Indian component to the population. I have come to love East Indian food and recently acquired a GREAT cookbook called "Everyday Indian" by Bal Arneson, which I heard about on a local radio station talk show. I had to go out and buy a few extra spices, but it was worth it. I made one vegetarian dish which proved VERY popular at a (non-Indian) potluck - kidney bean and yam stew with oranges. The spices are delicious and not too hot. It's not exclusively vegetarian, there are several meat dishes in the book as well, but it does certainly widen anybody's vegetarian repertoire. The dishes are easy to make and Bal doesn't believe anyone should spend more than 25 minutes in the kitchen cooking up a meal. She has also adapted many East Indian dishes to use more healthy and organic ingredients. I would recommend it to anyone that wants to experiment with new tastes.