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Share Your Best Meal of The Week

Oh yeah, this ongoing Best Meal of the Week post is starting to rock. You posted some great recipe ideas on the last post and my meal planning has gotten a lot easier since we started this…thanks! (I assume that many of you are finding it helpful too!) Remember, "best" is highly subjective: healthy, super quick, inexpensive, fabulously delicious - or a combination of all that and more. Here are a few featured Best Meal ideas. Post yours in the comments below.

From Kate, a team member:

Kate\'s Best MealSunday was the most gorgeous day imaginable here in Austin. I spent all day gardening and before I knew it, 7 p.m. had arrived and I didn't have much of a dinner plan. Fortunately, I had two great staples in my pantry: canned garbanzo beans and tuna. With these ingredients, I knew I could figure out something tasty and quick when paired with a few other ingredients from the fridge. First I whisked up a quick vinaigrette of mustard, sherry vinegar and olive oil. Then I rinsed the beans and tossed them with halved cherry tomatoes, diced cucumber, parsley leaves from my garden and a drizzle of vinaigrette. I let that marinate while I washed and chopped romaine, tossed the leaves with more vinaigrette and piled them on plates. Next I arranged the beans and tomatoes all around the lettuce. I flaked the tuna over the salad and topped with a few leftover cooked asparagus spears. As soon as dinner was finished, I added canned beans and tuna to my shopping list-I wouldn't want to be caught without these in my pantry!

 

From Meg, a reader:

My best meal this week was the linguine with white clam sauce I made in literally 15 minutes one night after work. It uses two cans of clams with juice, a little white wine, butter, parsley, garlic, and spicy Italian sausage. I posted the recipe on my blog. Enjoy! I know I can't wait to make it again. (And here are a couple of recipes from the Whole Foods Market recipe pages if you want to avoid the sausage: Linguine with White Clam Sauce (with fresh clams) and Linguine with Red Clam Sauce.)

 

From Jaye, a team member:

Rotisserie Chicken I really like to cook once and eat about four times. It saves money and calories! My best meal this week was a combination of a go-to staple for me (roast chicken) and a green bean concoction I made up. To make the roast chicken, I buy a smallish chicken (2-3 pounds), rinse and pat dry completely and then coat with kosher salt (inside and out) and roast in a 450º oven for about 45 minutes or until a meat thermometer reaches 165º when inserted in the thigh. Remove it from the oven, tent with foil for about 10 minutes, then carve. Later, I can make quesadillas, tacos or salad with the leftovers. Meanwhile, I filled a three quart sauce pan with low-sodium chicken broth and water and cooked some 365 Organic Haricots Verts until just al dente. Then I cooked a piece of bacon in a smallish skillet and minced a shallot and two cloves of garlic. Took the bacon out, cooked the garlic and shallot for about two minutes, added the green beans and tossed around until all were a little crispy/blistered. Then I crumbled the bacon in it and served with the chicken. It sounds a lot worse for you than it is, I promise! I had some leftover baby creamer potatoes that I threw in the skillet with this. The leftovers could be used as part of a Salad Nicoise the next day too! So, what are you eating this week that is the "best?"

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Comments

Joyce says …

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 sauteed it in olive oil with garlic, thinly sliced onion, salt and pepper. Added the drained tortellini along with freshly grated parmigiana reggiano, tossed and sauteed 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.

NtK says …

Best meal this week/Saturday night was a four course beast! Regnie 2006 Beaujolais Village Salad with mixed greens, mango, clementines and balsamic vinegar Matzo Ball Soup Chix Breast with lavendar, s/p, olive oil "Outrageous" dark chocolate brownies. 90% of ingredients from Whole Foods. Thank God!

Jose says …

In a pan already with olive oil I sauteed one small and garlic, then added a drained can of black beans followed by 1/2 cup of tomato sauce, cilantro, slide carrots, and cooked it for 20 minutes. In a frying pan I added to 2 onions and a head of garlic and when clear, I added about 1/2 lb chopped sirloin beef, 2 fresh tomatoes, paprika and woustershire sauce. While cooking the beef I prepared a fresh salad. I then served the beans and the beans on top of cooked brown rice. Delicious. Then flan for dessert.

Vicki says …

My favorite, quick meal is peppers and onions with sausage. As a side I'll make sauteed spinach too, I love this meal and it's a great way to load up on veggies. In a pan I lightly saute 2 or 3 cloves of garlic, 1 link of Italian flavored chicken sausage and let it brown, then I add in one onion cut into rings, give them a few minutes to begin carmelizing and then add one medium sized orange bell pepper, salt and pepper to taste. I cook this for about 8-10 minutes and then pop it on a plate and enjoy it!

Amy says …

We've had freezing rain, and a bug going around that's knocked me off my feet. Consequently, I needed super easy comfort food. I found it in the form of tomato soup, into which I mixed O-shaped pasta. By starting with a 32-ounce tetra pack of soup, I was able to pour one serving at a time, keeping the rest in the fridge. I also prepared enough pasta for several servings, so that I could add it to soup as needed. (Sometimes I switched to chicken broth with pasta!). That was my best meal and I had it about four times.

Cecily Hemphill says …

My kids and my man loved this meal, so it was definitely a winner. We had pan seared tilapia, roasted potatoes, and sauteed cabbage.The roasted potatoes are really easy, cut up some potatoes, put them in a casserole pan, season with garlic and pepper, toss with a drizzle of olive oil and cook for 45 minutes in oven at 400. For the fish,I season flour with garlic powder, coarse ground black pepper, and a pinch of salt. Lightly dredge the fish filets in the seasoned flour. Heat two tablespoons of olive oil (not extra-virgin it burns)in a nonstick pan, place the filets in the pan and cook for about 3 minutes on each side. I saute the cabbage in a skillet with 1 tablespoon butter until it is lightly wilted, this only takes about 7 minutes. Hope everyone enjoys!

Gail Dawson says …

Tilapia with Sauce Recipe Feel free to use any tender white fish fillet with this recipe, for example cod or red snapper. INGREDIENTS 1 Tbsp olive oil 1 small onion, cut into thin wedges 1 clove garlic, minced 1 cup sliced cremini or button mushrooms or canned, but fresh is preferred 1 can stewed tomatoes with green chiles, lime juice 1 Tbsp chopped fresh oregano or 1/2 teaspoon dried oregano, crushed 1/4 teaspoon salt, preferably sea salt 1/8 teaspoon freshly ground pepper 4 6-8 ounce tilapia fillets Optional capers to taste red pimientos, sliced METHOD 1 In a large skillet heat olive oil over medium high heat. Add the onions and cook until tender, about 2-3 minutes. Add the garlic and cook until fragrant, about a minute more. Add tomatoes, mushrooms, olives, oregano, salt, and pepper. Bring sauce to boiling. 2 Gently place the fish fillets in the pan and scoop some of the sauce over the fillets. Return to boiling. Reduce the heat and cover. Simmer for 8 to 10 minutes or until fish flakes easily when tested with a fork. With a wide spatula, lift fish from skillet to a serving dish. Spoon sauce over fish. Do not overcook! Serve with rice, and/or crusty bread. Serves 4. P.S.

Sam says …

Quick, healthy & tasty! Turkey bolognese over arugula Saute 1 lb of ground turkey for 5 minutes. Add 1 15 oz. can of tomato sauce and 1 5oz can of diced tomatoes. Add your favourite herbs (oregano, parsley, basil, garlic powder, red pepper flakes) and add as you like. Wash and thoroughly dry 1 large bunch of arugula. Poor turkey bolognese over arugula and tent with foil for 5 minutes to let the arugula wilt.

Janet says …

Vegetable Soup with Greens. I made this last night in a 3 quart Saladmaster pot. I used 4 of the larger fingerling potatoes, a large handful of baby carrots, half a yellow onion, and 3 stalks of celery, including the leaves, and sauted all that in a little olive oil. Then I added 1 can of diced tomatoes with seasonings, 1 can of kidney beans, half a can of garbanzo beans, drained, and 3 or 4 cloves of minced garlic. Then at the end, I added 3 or 4 large leaves of Swiss chard and a large handful of baby Arugula + dried parsley and basil. I had to add more water, and my pot was full. Finally, I added a few shakes of Mrs. Dash for extra seasoning. It was very good. I had a big bowl and packaged up 4 more for later. When I warm it up, I will add more greens.

roosto says …

Our best meal this week, so far at least-one can always be optimistic for more to come, right?-was not a very original one, but it was quite tasty. We had a super tasty Sword Fish sample at the Fresh Pond WFM while shopping there on Sunday. They used Garlic Olive Oil &amp; <a href="https://www.dennymikes.com/catalog/product_info.php?cPath=24&amp;products_id=41" rel="nofollow">DennyMike's Fintastic rub</a>. We figured we could roll our own garlic olive oil, but picked up the rub, which comes in a nice ready to repurpose tin (reusable containers are often the tipping point factor in our decision to buy products), and ~1.75lbs of sword fish from the seafood counter. Before prepping the potatoes I pressed 3 cloves of garlic and put that into ~1/4 cup of olive oil, for our garlic olive oil. I made some roasted potatoes to go along with the sword fish. Just cut up ~1.5 lbs of red potatoes, a couple small onions cut along the center into crescents, some thyme, oregano, salt &amp; pepper, and 3-4 cloves of pressed garlic put it all into a greased roasting pan (we greased with saved bacon drippings) &amp; stirred it all up well with . The taters take about 45 minutes to cook in 375 oven, stirring 'em up every 10-15. The garlic stewed in the olive oil for ~45 min. After I had cut the sword fish into ~2" cubes they got tossed with a very healthy Tbsp of the DennyMike's Fintastic and the garlic olive oil. We cooked the sword fish in the oven too, in a small, shallow roasting pan with parchment paper, about 6 min then flip over and another 6 min. The meal was super tasty and we had enough for a nommy leftover dinner for 1 later in the week.

Kris says …

My favorite- and go to meal- is a variation on roast chicken. I cook a chicken in a dutch oven at 400 for an hour. (Rinsed, salt, pepper, garlic in cavity, or onion). At the same time, I roast veggies- sam 1 hour, same 400! Too easy- and great leftovers.

Josh says …

The best meal I had all week was a garlic and rosemary beer can chicken. You take a whole chicken, small enough to fit in your grill with the lid closed, and rub it with olive oil and whatever spices you want. I like to stuff some onions, garlic, and rosemary inside of the chicken. Next, you take a beer can half full of beer and put some garlic and rosemary in it. You slide that can into the bottom of the chicken so it can sit upright on the grill. Put the chicken with the beer in it over indirect medium heat with the lid closed. It should take about 2 hours to cook, but it's well worth the wait! Bon Appetit

Marianne says …

please create a print option for meal of the week. Thx

Anne Mitchell says …

I am looking for a great recipe using TVP (textured vegetable protein) Anne

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