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Super Quick Suppers! - Best Meal of the Week

Farfalle Sausage I don't know about you, but school is back in session and it's crazy time around here!   This is when "best meal" becomes the fastest meal I can get on the table that meets my personal requirements for keeping my family healthy and strong too!   Share your "best meal" in the comments below.   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 Kate, a team member:

Farfalle with Sausage, Tomatoes and Basil is simple and a great use for my garden basil! This pasta dish is very quick to assemble. Combines pantry staples with garden herbs, tomatoes and fresh sausage. Choose whatever sausage your family likes best for this.

From Marla, a team member:

We love "summer tacos," especially when it's too hot to cook: avocado, corn (sliced right off the cob), tomato, salsa and lime juice on a tortilla; sometimes we add sunflower sprouts or chopped peppers too. Once the chopping is done it's safe for even little kids to help make them. Great sides for this are pineapple or watermelon; raw carrots, broccoli or cauliflower and, of course, chips.

From Betsy, a team member:

Shrimp Stir Fry Shrimp stir fry with brown rice - I defrost some 365 Every Day Value frozen shrimp and frozen broccoli and then stir fry them with a little oil, soy sauce, ginger, garlic, red pepper and water chestnuts and serve with a side of brown rice. (365 Every Day Value frozen rice only takes minutes to heat up in the microwave!)

From Jessica, a team member:

Spring Spinach SaladOn days that I'm really tired but don't want to succumb to eating out, I like to make my "tortilla soup" salad. I get a bed of baby spinach (or any other greens I have on hand) and top it with chicken, grape tomatoes, corn, avocado and baked corn tortilla strips. Then, I make a lemon or lime vinaigrette dressing to go along with it.

From Paige, a team member:

My family likes pizza but flour crusts are a digestive problem for us. So last week I make individual "pizzas" using sprouted grain tortillas. They were delicious and simple. We topped the hearty tortillas with Muir Glen Pizza Sauce, grated mozzarella, fresh garden basil and a sprinkle of grated Parmesan. Grilled Veggie PizzasSome got anchovies and others got pepperoni. Any favorite toppings would work. Pop in the oven for about 10 minutes, until the cheese is melted and bubbly. We each ate two or three along with a large green salad. Everyone loved them! For a thicker crust, you can try the sprouted grain pita shells.

From Suzanne, a reader:

I learned this pasta dish in Catania, Sicily (Italy) and it is a great lower-fat alternative to Mac and Cheese. It can also be gluten-free depending on the pasta you use. One package TInkayada Brown Rice Pasta - spirals or penne. While the pasta is boiling in salted water on the stove, get a large mixing bowl and add: the grated rind of one lemon the juice of one half lemon (squeeze juice through the grater to filter seeds out) You can add more juice if you like it really lemony. One good-sized blob of mayonnaise or Vegenaise…I don't recommend fat-free mayo for this recipe, but reduced fat can be okay. (Maybe a half cup or a little more if you like it creamier). One can (or two) of drained, salted Tongol Tuna. Just mix this all together in the bowl lightly, so it makes a creamy, chunky Tuna sauce. Just before the pasta is done, add 1/2-1 cup of frozen baby peas to the water to thaw the peas and heat them through. Drain the pasta and peas in colander. No need to rinse, just give it a good shake to get all the excess water out. When the pasta is well drained, but still steaming HOT, pour it over the tuna mixture in the bowl and toss. Serve immediately. The adults can add some cayenne or black pepper to their serving. This is a lemony, savory, delicious dish. I have served it to many kids and they love it. Enjoy! Now it's your turn. Tell us what you've been eating this week!

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Cheryl says …

I made an awesome salad yesterday. Thinly slice a bunch of radishes, throw them in a bowl. Add a bit of chopped fresh dill to taste, some salt, some olive oil, and some chick peas. Squeeze half a lemon on top. Set it aside. Cook some brown rice, I used the 30 min kind, but the kind in the 90 sec package would be great. When it's done, cool it off some, add the radish salad. Stir to combine, taste for seasoning. Serve it over romaine. Very portable, can be eaten warm or cold, can hold its own on a buffet table, and can be adapted to your taste. The peppery radishes with some crunch are nice with the rice.

Debby says …

Margherita ciabatta sandwiches Slice a ciabatta loaf, spread with extra virgin olive oil and rub with a clove of roasted garlic, broil till just browning, remove. Add sliced roma tomatoes, fresh grated black pepper, drizzle of good balsamic vinegar, fresh basil leaves, sliced fresh mozzarella and top with fresh grated asiago. Return to a 450 deg. oven just to melt cheese and brown.

Liz says …

Black Bean Soup I make many variations, but this is the base, and it's SUPER easy. Especially since my b-day gift of a stick blender last year! My pantry always has several cans of black beans on hand. Simply take a can or two (more depending how many are eating). Rinse, strain, add a bit of water (or broth), some jarred jalepeno slices, and if you have it on hand some minced garlic, just a touch. Puree it all together and you have dinner. The amount of liquid that you add determines if the puree will become a soup, or a dip. I often heat the puree and eat it as a soup. Very filling, high protein, high fiber and low calorie. Add some sour cream on top if you like. I also use this puree as a spread on tortilla's topped with fresh veggies, or as the protein base for quick homemade nachos, and even as a topper for grilled chicken. It makes an excellent dip for chips and veggies as well. If you can't tell, I love black beans, they are my "go-to" food, and ready in minutes!

gina says …

I have been eating a LOT of eggs! Egg beeaters mixed with whole organic eggs, put into a pan, with some Swiss cheese and spices, all wrapped in a flour tortilla, so good! I also top this with plain yogurt and avocado, and sometimes add fresh spinach, perfection.

Rebecca says …

BBQ Shrimp Lettuce Wraps - 4 servings 4 Tbl Hoisin sauce 2 Tbl Marmalade Red pepper flakes (amount depends on personal taste) 1-2 Tbl Oil Salt and Pepper 1 lb peeled/deveined shrimp 1 head of butter lettuce Chopped cilantro Crushed peanuts Diced Cucumber Limes Mix marmalade, hoisin and red pepper flakes. Toss shrimp in oil and salt/pepper. Cook shrimp in a skillet until halfway done, turn to other side and add sauce mixture, simmer until finished. Wrap shrimp in lettuce cups, add cilantro, cucumber, peanuts and lime juice as desired. Use leftover sauce for dipping. Enjoy!

Scargosun says …

I made a quesadilla when we had that first fall feel evening. Also had a craving for stuffed peppers and made them last night with one today for lunch. :)

Sonja says …

Fresh Green Beans and Noodles: Make al dente Linguine noodles; drain and add 2-4 T. tamari to noodles. Chop 1 clove garlic, saute with 1/2 t crushed red pepper. Chop green beans into 2-inch pieces. Saute with garlic until crisp-tender. Meanwhile, toast 1 T. sesame seeds. Add beans to noodles, top with toasted sesame seeds. Takes literally 15 minutes to make but does not work with canned or frozen green beans - you must use fresh.

JudyB4 says …

I made the chicken sausages with kale a noodles- add some sweet basil pesto and it was wonderful.

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