Whole Story

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Share Your Best Meal of The Week

By Paige Brady, July 30, 2009  |  Meet the Blogger  |  More Posts by Paige Brady

Looking for some great ideas for getting a good, simple meal on the table this week? These "Best Meals" from readers and team members are sure to help. Don't forget to share your "best meal" in the comments below. We're always inspired by what other people are cooking, right? Remember, "best" is highly subjective: healthy, super quick, inexpensive, fabulously delicious - or a combination of all that and more. Note: Images are of similar recipes from our website, not specifically the reader's best meal.

From Hannah, a reader:

My favorite meal this week was a really simple, tasty wrap! First, I sliced a zucchini with a carrot peeler into long, thin strips. Turkey Cucumber WrapThen I chopped up a red bell pepper. I sprinkled both with a little olive oil and crushed garlic and roasted in the toaster oven. Yanked out the zucchini before the red bell pepper, since it cooked much faster. Then I made a wrap with a tortilla. I filled it with the zucchini, red bell pepper, shredded lettuce, crumbled feta, and a handful of cranberries. Then a spritz of vinegar and oil on top. It actually surprised me how good it was! Here's another simple wrap recipe for Turkey and Cucumber with Ranch Dressing.

From Jennifer, a reader:

I threw this together in the rice cooker, and yum! I started with 1 cup quinoa and 2 cups water in the rice cooker, and started it up. Three Bean SaladWhisk together 1/4 c peanut sauce and 1/4 c roasted tomato salsa (blended style). Cut up 1 lb tofu in 1/2 inch cubes and 2 cups frozen green beans, and toss in salsa/peanut sauce mix. After about 10-15 minutes of the quinoa cooking, toss the tofu/green bean mix into the rice cooker, and let all of it finish cooking. When finished, mix together, and toss it in a bowl for a yummy, healthy, easy dinner! If you like Jennifer's quinoa and green bean medley, you may also like this Three Bean Salad with Quinoa that's received rave reviews.

From Evan Thomas, a reader:

My best meal of the week (and I have this quite a lot) has been a Whole Foods tuna burger on Whole Foods organic whole wheat sesame bun topped with smokey peach salsa and baby spinach. And on the side I add some Kettle Cooked Lightly salted potato chips.

From Nona, a team member:

Smoked Salmon It's been really, really hot here and summer salad for dinner seemed the right solution. Our store has an in-house seafood smoker, so I got two small pieces of smoked Atlantic salmon & bought an ear of chili lime roasted corn from prepared foods. When I got home I piled a plate full of fresh spinach greens, flaked the salmon, sprinkled on a little feta & the corn kernels cut from the cob. And at JUST the right moment, one of my facebook friends suggested some toasted pine nuts - whew I had some sitting on the counter. A lemon tarragon dressing was the perfect thing to bring it all together. Scrumptious!

Category: Food & Recipes




gina says ...
I'm all about the wraps! I have some turkey burgers in my refrigerator and I chopped one up and heated it up, then took out a whole wheat wrap, added some Swiss cheese and avocado slices, along with some marinated onions and mushrooms, then added the turkey to the wrap. It was, in one word, AMAZING!
07/30/2009 7:34:21 AM CDT
Susan Hurta says ...
Last night we had roasted red and yellow pepper soup with an avocado and cilantro garnish plus tostados with black soy beans, feta cheese, lettuce and tomatoes on spelt tortillas - mmm....simply delicious!
07/30/2009 12:08:15 PM CDT
Bob Kirksey says ...
We have Costa Rica Sweet Peppers that are crispy, averaging 115 millimeters in length and 50 milimeters in width. We are pulling 6 each day, stuffing them with ground meats (lamb, beef, pork - whatever is available through our local farmers) that are mixed with fresh herbs, pulverized freshy-picked tomato, and a little heavy cream ... salt and pepper to taste. We bake them until done, and plate with a medly of tomato, zucchini, basil and steamed corn kernals. We're not tired of it yet!
07/30/2009 1:22:07 PM CDT
cooking4carnivores says ...
nearly naked dreamy drummies - http://www.cooking4carnivores.com/2009/07/nearly-naked.html
07/30/2009 1:52:38 PM CDT
Katherine says ...
My favorite omelet: Egg whites, yellow onions (carmelized in olive oil first), fresh tomato (chopped and drained), Applegate Farms hand-tied maple ham (chopped), a tablespoon of pesto, a tablespoon of parmesean cheese, and a sprinkling of salt and pepper. Lightly browned on both sides. Delicious!
07/30/2009 2:32:38 PM CDT
Joanna says ...
Found some beautiful poblano peppers that I stuffed with a mixture of chicken, fava beans, tomatos, onions, garlic and all that good stuff. put these on top of a bed of sliced baby potatoes with a creamy cheese sauce also with onions, garlic and all that good stuff, and also with some Bolivian ground aji (red dried peppers, medium hot). Covered the pyrex and popped them into the oven - YUMMY We'll do it again soon!
07/30/2009 3:24:14 PM CDT
D. says ...
Havarti Grilled Cheese Sandwiches...yum! I made my own Garlic Butter (1 stick of unsalted butter, 1 clove crushed garlic, pinch of paprika, pinch of garlic salt, pinch of pepper, pinch of basil) and spread it on home-made wheat bread (with the Havarti cheese in between, of course.) Grill for a few minutes and serve with a thick slice of tomato on top.
07/30/2009 3:58:13 PM CDT
Josie says ...
Tomato Basil Sandwich Spread cilantro hummus on two thick slices of tomato basil bread, leaf lettuce, tomatoes, piquant red peppers, red onions, cucumber and feta cheese. Great sandwich and excellent with soup.
07/30/2009 6:43:25 PM CDT
Dee says ...
My best meal of the week uses the current fresh offerings in our community. Spicy Fresh Whole Wheat Linguine with Fresh Wild Halibut, Basil and Tomatoes. Marinate the 1 lb halibut, skin removed and in 1/4 inch slices with 2 Tb olive oil and 1/4 cup coarsely torn fresh basil. MEanwhile finely chop 1 small onion, 3 cloves of garlic and set aside. Chop 1 lb of heirloom or local raised tomatoes, seeded and set aside. Take 2 Tb of olive oil and heat in a dutch oven or heavy saucepan. Add 2 cloves of crushed garlic and 2 dried chilis de arbol (or other dried red chili pepper) to heated oil and saute for 3 minutes until garlic is browned and chili's have released their oil. Remove garlic and chilis and discard. Add onion and chopped garlic to the flavored oil and saute until onions are soft. Add 1 cup good white wine and tomatoes, bring to a boil and lower to a simmer. Put water on to boil for pasta. Simmer tomato mixture for 10 minutes. Taste and adjust seasonings. I needed to add 1 Tb of Italian tomato paste concentrate to balance the acidity along with fresh ground pepper and coarse sea salt. Add fresh linguine to boiling water. Add halibut and basil to the tomatoes. Cook fish for 5 minutes or until just translucent. Remove cooked linguine and add to fish with a ladle of pasta water. Toss well to coat. Serve at once with garnish of fresh basil, and shavings of fresh parmigiana reggiano. I served it for dinner with a mixed green salad and we drank the remainder of the Portuguese Fernão Pires Ribatejo I used in the sauce. Everyone raved. Dinner in 20 minutes with 2 pots and about $8 per person including the wine. Not bad at all.
07/30/2009 8:42:42 PM CDT
alex says ...
My best meal of the week was a Korean-inspired Salmon "Bulgogi" with Bok Choy and Mushrooms. Loved the combination of garlic, ginger, and chili in the fish marinade, especially over the vegetables. A fast, healthy and tasty treat! http://recessionrecip.es/2009/07/27/salmon-bulgogi-with-bok-choy-and-mushrooms/
07/31/2009 10:48:05 AM CDT
Pam Bruni-Holick says ...
I just finished my best meal of the week. I had two left over cooked ears of corn from last night so I made a quick corn salad. I cut the corn off the cobs and mixed with the juice and zest of 3 limes, chopped jalepeno to taste, a cup of grape tomatoes halved, 3 scallions sliced thin, 1 yellow bell pepper chopped, a TBL of Agave syrup, a TBl of EVOO and Fresh ground salt and pepper to taste. I added some chopped fresh basil and parsley as well. Then I grilled a piece of salmon with some pacific fusion/teriyaki glaze. Serve the corn salad over mesclun greens topped with the salmon. I made a quick dressing for the greens for added flavor, combine 1 tsp. dijon mustard, one tsp agave syrup and 1 TBL rice vinegar, whisk and drizzle over greens. I added more basil and parsley to finish. Absolutley delish and super easy on a hot summer night!
08/01/2009 6:23:23 PM CDT
mary jo ramm says ...
My favorite "go to" easy meal uses Whole Pantry Mixed Olive Bruschetta and chicken. I usually start by sauteing boneless, skinless chicken (breasts or thighs) cut into 1 inch cubes in a tablespoon of oil drained from the jar. After the chicken has browned, add one half jar of the bruschetta, one can of 365 organic diced tomatoes and simmer for about 10 to 15 minutes. Serve over brown rice, quinoa or pasta. Yum! You can substitute any variety of the Whole Pantry Bruschetta--sundried tomatoes and olives, mixed grilled vegetables or roasted red pepper and artichokes.
08/02/2009 11:31:03 AM CDT
Aga2009 says ...
Simple. Fast. Fragrant. My Cauliflower Soup. Heat up 8 cups of chicken broth, add one cut up cauliflower, a few carrots, some swiss chard, two leeks (cut up into discs), sauteed two slices of canadian bacon (cubed) and three cloves of garlic. Simmer until all is soft then bring to a boil for a minute. Next, add one cup of milk with three tablespoons of flour, cool down, follow by adding two egg yolks. Salt it. Sprinkle VERY generously with dill, croutons, and pepper. Serve with a piece of toasted bread, drizzled with some olive oil. I just gave away my secret for the benefit of humanity - ENJOY!
08/04/2009 7:29:12 PM CDT
Sarah @ Mum In Bloom says ...
My best meal this week was Lemon Lime Chili Chicken cooked in the slow cooker. Find my recipe and photos here http://muminbloom.blogspot.com/2009/07/recipe-lemon-lime-chili-chicken-slow.html
08/05/2009 1:04:46 PM CDT
Monet says ...
With a busy week ahead we opted for a crockpot meal of brown lentil chili that saves time and money. I started by sauteeing in a bit of 365 coconut oil, 1 yellow onion, 1 red bell pepper, two cloves garlic and two tbsp. chili powder for about five minutes or until veggies are tender. While that's cooking I pick and rinse 1 1/2 cups of brown lentils. Two cans of crushed tomatoes, 1/3 cup unsulphured molasses, 1 tsp allspice, two cups of water and a cup of apple juice round out the ingredients. All this is combined in a 4 qt. slow cooker on high for about 8 hours for a wonderful, allergen and meat free recipe that is fuss free and easy on the budget.
08/10/2009 1:28:45 PM CDT