Whole Story

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Poorna says ...
1 lb of Whole Food's Mock Chicken Salad (found in deli area) 15 slices of Whole Food's bread 1/4 cup Fat-free Whole Food mayonnaise 1 tsp chipotle or chili powder Salt to taste Remove crust and cut bread crosswise into 4 triangular pieces. Mix mayonnaise with chipotle/chili powder. Add salt to taste. Spread a thin layer of mayo-chipotle mixture on bread slices. Top off with Whole Food Mock Chicken Salad. This will amount to less than 35 cents per piece. Healthy, delicious and very accommodating to vegetarians and non-vegetarians alike!
09/30/2009 3:53:14 PM CDT
peggy p says ...
I always pick up the in- store value coupon booklet - who wouldn't want to save money??? Thanks
09/30/2009 3:53:16 PM CDT
Manny says ...
To the recipe above forget to add 1/2 cup of cilantro
09/30/2009 3:53:26 PM CDT
Amy Adamson says ...
I created a dip that my family and friends LOVE! Amy's Dip: 1 8 oz sour cream (regular, lite, fat free, organic...whatever suites you) 2 8 oz cream cheese 1.5 - 2 cup chunky salsa (again, any kind) 1 cup shredded cheese Sprinkle in some garlic powder and onion powder A dash of juice from the jalapeno jar Mix well, service with tortilla chips. They will want to lick the bowl!
09/30/2009 3:54:13 PM CDT
Sam says ...
Ingredients 1 small baking pumpkin or 1 butternut squash or 2 acorn squash, split in half and seeded 4 tablespoons EVOO - Extra Virgin Olive Oil Salt and ground black pepper 2 links cured chorizo, casing removed and finely chopped (about 1/2 cup) 5 to 6 sprigs thyme, leaves picked A few dashes hot sauce 2 teaspoons (about 2/3 palmful) regular or sweet smoked paprika A pinch ground cinnamon All-purpose flour, as needed for rolling out crust 2 packs prepared pie crusts, such as Pillsbury (the ones that aren't pressed into a pie plate) 2 eggs, beaten Preparation Preheat oven to 400ºF. Season cut side of pumpkin or squash with 1 tablespoon EVOO, salt and pepper. Place cut-side down onto a baking sheet and drizzle with another tablespoon EVOO. Transfer to the oven and roast until tender, 45-50 minutes and let cool. While the squash is roasting, place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Sauté chorizo until golden brown and crispy, 6-7 minutes. Remove to a paper towel-lined plate and cool. When cool enough to handle, scoop the pumpkin or squash flesh out of the skin and puree it in a food processor. Turn the puree out into a medium-size mixing bowl and combine it with the chorizo, thyme leaves, hot sauce, paprika, and cinnamon. Season lightly with salt and pepper and reserve. Lightly dust a work surface with flour and lay out one pie crust. Roll it out slightly so it's the thickness of a nickel. Cut into eight evenly sized triangles, just like you’d cut a pie. Transfer triangles to a baking sheet and repeat the rolling and cutting with the remaining pie crust. You should have 16 bottoms on a baking sheet and 16 tops when you're all done. Divide the filling among the triangles on the baking sheet leaving a little room at the edges to seal the pockets. Brush the edges of each triangle with egg wash then top each triangle with the remaining wedges of dough, pressing lightly around the perimeter to seal the filling inside. If you like, take a fork and lightly press the very ends of the tines into the border of each pocket to give it a fancy finish. Lightly brush each turnover with egg wash. Bake until crust is deep golden brown and crisp, about 20 minutes.
09/30/2009 3:54:15 PM CDT
Gail Schoppert says ...
Simple. Inexpensive. Go like wildfire at any seasonal party: Grandpa's Sausage Balls: One package (roll) of pork sausage (spicy if you like) One cup of baking mix. One cup of grated cheddar cheese. Mix by hand, using a little extra baking mix to keep the sausage from sticking. Form into 1 inch balls. Bake 10-12 minutes in a 425 degree oven. Drain on paper towels. THEN (or beforehand) make a simple dip of 1/2 apricot jam and 1/2 dijon mustard. Sounds crazy, but it is delicious. You can play with the proportions to get it to taste. Serve the sausage balls hot, using party toothpicks. I guarantee these will go over big. I make a double or triple batch for Thanksgiving or other holiday events and never bring any home.
09/30/2009 3:54:59 PM CDT
Maxyne Rose says ...
French Bread or dinner rolls Whole Foods (free range, hormone free) sausage (spicy optional) Garlic Whole Food (hormone free) mozzarella cheese (shredded) Marinara sauce Cook & Brown sausage Core out the top and inside of the french bread roll Place cooked sausage inside of the french roll Crush two or three cloves of garlic & sprinkle over sausage Place shredded mozzarella cheese on top Place in oven until the cheese is melted Cut 2 inch slices of sausage roll Place one slice onto a small dessert dish and ladle marinara sauce over top
09/30/2009 3:56:50 PM CDT
Cindy says ...
Goat Cheese with Sun-Dried Tomato Pesto ~ Spread layer of goat cheese and then layer of sun-dried tomato pesto on serving tray. Drizzle with olive oil and serve with crackers. Delicious and simple to make too!
09/30/2009 3:58:21 PM CDT
Marena says ...
My favorite appetizers bites are super yummy. Goat Cheese Toasts: Take a baguette slice diagonally, spread goat cheese on bread slices and put under broiler unill cheese just turns golden. Add some finely chopped walnuts and rosemary, heat some honey on the stove and drizzle on top of the toasts. Seems so fancy and really is incredible simple, tasty and relatively inexpensive.
09/30/2009 3:58:58 PM CDT
Michelle says ...
Vegetable Pizza PREP TIME - 30 Min COOK TIME - 30 Min READY IN - 1 Hr Original recipe yield 1 pizza INGREDIENTS (Nutrition) * 2 (8 ounce) packages refrigerated crescent rolls * 2 (8 ounce) packages cream cheese, softened * 1 cup mayonnaise * 1 (1 ounce) package dry Ranch-style dressing mix * 1 cup fresh broccoli, chopped * 1 cup chopped tomatoes * 1 cup chopped green bell pepper * 1 cup chopped cauliflower * 1 cup shredded carrots * 1 cup shredded Cheddar cheese What to Drink? Sauvignon Blanc DIRECTIONS 1. Preheat oven to 375 degrees F (190 degrees C). 2. Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust. 3. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet. 4. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.
09/30/2009 3:59:15 PM CDT
Jennifer Yuan says ...
Mom's Mushroom Pate ingredients: 4 T unsalted butter (room temperature) 8 ounces chopped white button mushrooms 1 1/2 t chopped garlic 1/4 C chopped scallions (white part only) 1/3 chicken broth (or vegetable broth for a vegetarian version) 4 ounces cream cheese (room temperature) salt and pepper to taste crackers 1. Melt 2 T butter in a saute pan. Add mushrooms and saute 2-3 minutes. 2. Add garlic and scallions and saute. 3. Add stock and cook 4-5 minutes on high heat until liquid has evaporated. Cool to room temp. 4. Combine remaining 2 T butter + cream cheese in a medium bowl. 5. Add mushroom mix, salt and pepper to butter/cream cheese mixture and stir to combine. 6. Chill, or serve at room temperature with crackers. Can be made 1 day in advance.
09/30/2009 3:59:19 PM CDT
Gina W says ...
Take as many hearts of romaine lettuce as you wish and spread them out nicely on a serving platter. Using a pastry bag or teaspoon, add a dollop of herbed goat or other herbed soft cheese in the "spoon" end of the lettuce leaf. Then sprinkle a little chopped roasted pistachio nuts on top of the cheese. It's an inexpensive, simple, yet elegant and very tasty small bite that can be taken to a casual dinner or a fancy holiday party.
09/30/2009 3:59:48 PM CDT
Karen Pearl says ...
Stuffed mushrooms needed: -one container of white mushroom caps or baby bellas (about 15 mushrooms) -one tablespoon lemon juice (I like 365 Organic) - @ 3 tablespoons Panko Japanese style organic bread crumbs -1 tablespoon 365 grated cheese -1 tablespoons of diced organic sweet onion -fresh garlic minced to prepare: carefully de stem mushrooms in a pyrex dish that has been sprayed with Spectrum Organic Olive Spray oil-spinkle a pinch of coarse kosher salt line the de stemmed mushroom caps. rinse all of the stems and chop finely along with sweet onion and minced garlic. mix in bread crumbs and parmesean cheese. then add lemon juice and add a small amount of melted 365 organic butter or olive oil-just enough to make the mixture meld together. add salt and pepper and if desired a tiny pinch of cayenne if you like spice, mix well and spoon generously into mushroom caps making sure each one is mounded high. sprinkle with dusting of Parmesean cheese and bake at 350 degrees until done.
09/30/2009 4:00:29 PM CDT
Cassandra King says ...
Hi simple and affordable small and sweet bite - peel one banana, leave whole - slice top of banana, lengthwise so that it creates a 'V" for entire length of banana, so do not slice all the way down - fill the "V" with organic raisins or dates, just dot them on - over the dates/raisins fill top the "V" with organic cashew or almond butter - now you have a whole banana filled w/raisins/butter mix - place filled banana in freezer for a few hours or overnight until the filling hardens - take out of fridge and slice banana into bite size pieces - for big group, fill and slice lots of pre-filled, frozen bananas - serve in a cool bowl! yummy
09/30/2009 4:00:41 PM CDT
Mackenzie says ...
Heres a yummy fav. That I always make when its freakishly cold. Little Bruchettas! ( with multiple flavors! ) Needed: Olive oil 1 yummy baguette A head of garlic ( peeled and chopped ) 2 Large tomatoes ( you can pretty much go diy on the kinds and style of tomato ) Fresh basil 2 cups shredded mozzarella cheese Dried or fresh Oregano/Basil for seasoning Also fresh parmigiana for taste ( A good quality aged parmi. gives the best results. Step 1: Slice baguette into 1/4-1/2 in. round disks. Brush sliced baguettes with olive oil, cover with garlic, tomatoes and mozzarella. Step 2: Turn oven on broiler or 450. Place baguettes on a large baking pan or pizza stone; remove when cheese is melted. Top with fresh basil, dried spices and fresh parmigiana. This is so yummy, I always eat this when I'm freezing and hungry!
09/30/2009 4:00:44 PM CDT
Jennifer says ...
My favorite holiday small bite to make is Bacon Wrapped Dates. So simple to make! 1 pkg dates, pitted 1 pkg bacon 1 bottle Maple Syrup. Toothpicks (soaked first) Pit the dates, wrap each one with a strip of bacon, I usually add a soaked toothpick to each to keep them from unraveling. Place on a cookie sheet, and drizzle with Maple Syrup. Cook in the oven at 350 degrees for about 15- 20 mins, or until bacon is done. So delicious!!!
09/30/2009 4:01:24 PM CDT
ben stern says ...
My idea of the perfect cheap small bite is the traditional "Pig in a blanket". It does not get any cheaper, tastier, or easier to prepare and clean than this, not to mention that this is a guaranteed crowd pleaser, and oh, so traditional for the holidays and entertaining. All you do is buy a package of your favorite hot dogs, cut them into about 1.5 inch pieces, and wrap them in ready made croissant dough (or biscuit dough, if you like a less sweet taste), place on a sheet of tin foil on a cookie sheet in the oven, and bake according to package instructions. In about 15 minutes from start to finish (including clean up), you have the ultimate cheap small bite. Serve with a variety of mustards for dipping. You can also substitute the hot dogs with ham, cheeses, or ham and cheese. No muss, no fuss, and no leftovers!
09/30/2009 4:02:51 PM CDT
Robin says ...
My easy shortcut appetizer is bruchetta. I buy one of the fresh baguettes. I cut the baguette into small rounds. Brush with olive oil and place on baking sheet to toast it. Meanwhile I open a can of diced tomatoes that have basil and garlic in it (often marked as "italian recipe" tomatoes). When the bread is slightly brown and crunchy, I spoon some of the tomatoes on the top and garnish with parmesean cheese. I can make it in 10 minutes, it is incredibly inexpensive, and everyone loves it.
09/30/2009 4:03:06 PM CDT
Catherine says ...
I take a spinach tortilla & toast it over the gas flame Then spread thinly with goat cheese Top it off with a skim layer of fig jam Cut it like a pizza into bite size pieces Each tortilla goes a long way Happy Eating!
09/30/2009 4:03:58 PM CDT
Kim says ...
I am a fan of spicy and simple. An appetizer that is a big hit at parties and always the first to go is the following: Take Jalapenos and cut them in half and remove the seeds. Mix together cream cheese and a bleu cheese (or a gorgonzola) and fill each half with the cheese, then wrap each jalapeno in a bacon strip and bake on 350 for about 20 minutes. They can be served on a platter with toothpicks.
09/30/2009 4:04:15 PM CDT
Kathy Skou says ...
This is one of my favorite app for guests, and it's SO EASY!! I use a jar of cranberry pepper jelly (available in the Cheese section), an 8oz bar of cream cheese and assorted 365 crackers. Soften the cream cheese a bit, then top with the cranberry pepper jelly, spreading all over the top and sides of the cream cheese. Put a spreading knife in and voila! Guests can spread it on their crackers. I always have to make 2, it goes that fast. Enjoy!
09/30/2009 4:04:31 PM CDT
Nancy Jonas says ...
My small bite offering is a new favorite: Sliced Prosciuto spread with boisin herb flavored cheese wrapped around approximately three blanched aspergus spears.
09/30/2009 4:04:45 PM CDT
Kelly Wells says ...
I like to make a very easy, inexpensive pretzel recipe when I have friends and family over. Simply take the following: - One 15 oz. bag of pretzels (I like regular, braided ones, but you can also use sticks) - One envelope dry ranch dressing - 2 tsp garlic salt - 1 tsp cayenne pepper - 1 tsp lemon pepper - 1/3 cup vegetable oil First place pretzels in a sealable plastic bag, then mix the remaining ingredients in a small bowl. After they are well mixed add them to the pretzels in the plastic bag, seal-up and shake (this is a great time to ask the kids to shake it up for you, as long as you have it well sealed up). Let this marinate at least an hour (the flavors get better the longer it sits, so overnight is perfect). Place in a festive bowl and serve!
09/30/2009 4:04:48 PM CDT
Denise Swayne says ...
Slice a very thin tip off of a cherry tomato so it will stand up. Scoop out a little of the inside then replace that with any kind of herbed cream cheese. People gobble these up and they are pretty arranged on greens.
09/30/2009 4:04:48 PM CDT
Judy says ...
3 oz of cream cheese covered with (green) jalopena jelly and 3 oz of cream cheese covered with red pepper jelly artfully arranged on a plate with crackers makes a festive holiday appetizer "bite."
09/30/2009 4:05:18 PM CDT

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