Whole Story

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We Need Your Best Meal of The Week

By Paige Brady, March 12, 2009  |  Meet the Blogger  |  More Posts by Paige Brady
Amy read our last "Best Meal of the Week" post and commented: "...I'd LOVE to keep these ideas and know they're coming on a bi-weekly basis! I'm often food-inspired by what I see and smell in the Whole Foods produce section to make a quick/easy/healthy dinner, and I'm sure I'm not the only one." Definitely not the only one! I've been inspired by several of the recipes featured here and we do plan to have this "Best Meal of the Week" post about every couple of weeks. So, join the fun by sending in your best meal of the week and get inspired by this week's features.

From Kate, a team member:

Kale over Polenta I used to only make polenta from scratch and since it's not hard - just frequent stirring for about 30 minutes - I hadn't tried out the pre-cooked, ready-to-use polenta (it comes in a tube or roll) until recently. Now that I've tried it, I will always keep some in the pantry for quick weeknight meals. Just slice the polenta into rounds, brown in a skillet or broil in the oven, and top with whatever you fancy. This week I cooked tomatoes, both canned and sun dried, with onions, garlic, kale and chard and spooned this over some browned polenta rounds. I grated some Parmesan over the veggies, and dinner was ready. Pre-cooked polenta can also be sliced and arranged in a baking dish, topped with pizza fixings or cooked veggies, and baked until piping hot. If you want some specific recipe ideas, here are the recipes that started me on the ready-to-use polenta kick: Kale, Mushroom and Tomatoes over Pan-Fried Polenta Slices Pepperoni Pizza Polenta Bake

From Barry, a team member:

I call this the lunch-time pantry workout... 1 can tuna, teaspoon of mayo, 1/4-1/2 can of garbanzo beans, whole wheat pasta or rice, artichoke hearts (canned, from the olive bar or fresh), salt, pepper, EEOV, chopped parsley... combine ingredients and call it a healthy, fast, affordable lunch. Pair with crisp white if it's a weekend lunch.

From Alisa, a reader:

Potato Miso Soup My favorite meal of the week is on my personal blog, OneFrugalFoodie.com. It is a Creamy Potato Miso Soup that is smooth and rich like a chowder, but is completely dairy-free. It comes out beautifully every time and the miso adds a wonderfully unique flavor. I pair it with crumbled won ton crisps or crusty bread for a very filling, yet healthy meal. I recommend organic potatoes, since they are high on the pesticide list. Send your "best meal of the week" for next time! Just fill in the comment box below.

 

18 Comments

Comments

D. Watson says ...
Speaking of Polenta...I tried the "Kale, Mushroom and Tomato Saute with Pan-fried Polenta" on the Whole Foods website...and it is incredibly wonderful!
03/12/2009 7:23:56 PM CDT
Patrick says ...
I call this "Spaghetti a scapolo" (Bachelor Spaghetti) and although a little on the strange side can be quite healthy. mix in a bowl with hands: 1 cup pre-made spaghetti - refrigerated (I typically use whole grain noodles with just sauteed mushrooms, garlic, onion, & tomato. Adding a little tofu or meat is also fine.) 1/2 cup parmesan or mozzarella cheese 1 egg white Shape into a ball and roll in bread crumbs, once ball is coated flatten it out a bit and fry or bake it. Sounds a bit ridiculous I know. My grandmother'd throttle me if she knew what I was doing to Italian cooking but this recipe's pretty fun and equally delicious.
03/13/2009 4:15:38 AM CDT
Jill says ...
This week I had bison burgers twice. Usually I'm lazy and just form the burger into a patty and slap it on the Foreman grill, but this time I added a tablespoon of steak sauce and a little bit of black salt to the meat. Tasty!
03/13/2009 10:31:10 AM CDT
the808swede says ...
Onion Soup. 8-10 Medium Onions 2 Leeks 1 Celery Stalk Chop all of the above. Add to large stockpot with butter and olive oil. Sweat the veggies for ~ 1.5 hours over medium heat, stirring every 20-25 minutes. Should be golden brown by this time. Add 2 cups of dry white wine, scraping any goodness of the bottom of your pan with a wooden spoon. Add a bit of sweet vermouth (preferably Noilly Prat). Add homemade chicken and beef stock, about 2-3 quarts total, and fresh chopped thyme. Simmer for ~ 30 minutes. You know the rest - grated gruyere on a slice of toasted bread floated on top. Takes a lot of time, but very delicious.
03/13/2009 10:33:52 AM CDT
Cheryl says ...
It's hard to pick just one meal -- there are several I like. But if it can only be one, it would have to be Salmon with Spicy Apricot Sauce. Grill or broil about 1 pound of fresh salmon for about 12 minutes (6 on each side), brushing with glaze the last 4 minutes. Use 1/4 cup of glaze for basting and reserve the rest for a dipping sauce. Glaze: 1 1/2 cups apricot nectar 1/3 cups snipped dried apricots 2 tbs honey 2 tbs reduced-sodium soy sauce 1 tbs grated fresh ginger 2 cloves garlic, minced 1/2 tsp ground cinnamon 1/8 - 1/4 tsp cayenne pepper (I use 1/4 because I like it a bit spicier) Bring ingredients to a boil then reduce heat and simmer for 20 minutes or until the mixture is thickened and reduced by about half. Stir occasionally.
03/13/2009 10:34:49 AM CDT
Michael Hoffman says ...
My best meal this weak was chile-lime marinated grilled flank steak tacos with onions and cilantro. I bought all of hte ingredients at WF, and posted the recipe <a>here</a>!
03/13/2009 10:36:19 AM CDT
Mimi says ...
I bought all the ingredients for this meal at Whole Foods. Baingan Bharta (using this recipe http://allrecipes.com/Recipe/Baingan-Bharta-Eggplant-Curry/Detail.aspx) Fresh strawberries Spicy pickle Garlic naan bread Yum!
03/13/2009 10:36:21 AM CDT
Michael Hoffman says ...
Not sure that HTML worked. Here's the link to the recipe: http://consumed-i-this.tumblr.com/post/85367165/taco-night-flank-steak-lime-spices-chiles
03/13/2009 10:37:32 AM CDT
tammy says ...
Tilipia grilled with Cannellini beans, roma tomatoes and basil.
03/13/2009 10:40:35 AM CDT
Marisa says ...
Patrick- love your left over spaghetti idea! SO creative and sounds delish! My easy meal of the week- Light Salmon Pasta 2 cups whole grain gemelli pasta 1/4 cup chopped red, green or yellow peppers (or all three!) 1/4 cup chopped yellow onion 1/4 cup either broccoli or zucchini 1 small piece grilled salmon steak 1 small clove of garlic chopped 1 tbsp premade pesto 2 tbsp extra virgin olive oil 1/2 tsp sea salt 1/2 tsp ground peppercorn 1 tbsp feta cheese bring pasta to a rolling boil. sautee chopped veggies over medium heat with salt and peppercorn and a drizzle of EVOO for 5 min. lightly grill salmon to your preference. cut salmon into bite size chunks. drain pasta. add in veggies, salmon, pesto and garlic. mix well. add 2 tbsp extra virgin Olive Oil sprinkle with feta and enjoy makes enough for two servings. refrigerates well for lunch tomorrow :)
03/13/2009 10:41:34 AM CDT
Samantha Rufo says ...
Here's a simple, fast and healthy lunch. Portobello Pizza I N G R E D I E N T S 1 teaspoon extra virgin olive oil 1 clove garlic, minced 2 of Whole Foods monstrous portobello mushroom caps Pinch salt Pinch freshly ground black pepper 12 ounces Soya Kaas Mozzarella Style Cheese Alternative, sliced or shredded 10 fresh basil leaves 2 fresh heirloom (if you can get them) tomatoes, sliced, roasted, or grilled I N S T R U C T I O N S Combine the oil and garlic in a small bowl and rub the mushroom caps on all sides with the mixture. Place the caps, top side down, on an oiled baking sheet. Season with the salt and pepper. Arrange the cheese, basil, and tomato slices alternately on top of the mushrooms. Bake at 450 degrees F until the cheese melts, about 3-5 minutes.
03/13/2009 10:50:57 AM CDT
Louise Ross says ...
I love this easy meal I made for a couple of friends. It presents so well, tastes fab and for those on a budget, it's really economical. http://tinyurl.com/cjshqc Potato Latkes with Baked Salmon and Apple Sauce 1) Cut up a couple of apples (you can peel them or not) and put into saucepan with a little water. Simmer for about 15 mins, or until apples are soft. Squish apples with a fork, then set aside. 2) Grate 2 big russet potatoes in a bowl; with hands squeeze potatoes of liquid, then drain liquid. Add two eggs to bowl, stirring in with fork, add couple spoons of flour (rice/wheat, rye), enough to bind potatoes. 3) Meanwhile, put one fillet of salmon in oven @350 (WFs frozen salmon packet include 2 fillets for $8.99). Bake about 15 mins or until salmon is cooked to your preference: rare/med/well done. 4) While salmon is cooking, heat olive oil in pan, drop heaping spoons of potato/egg/flour mix into pan and shape with spoon, patting the top and sides. Cook over med heat, browning the latkes on both sides. When sufficiently browned, remove latkes and put on plate lined with paper towel (towel will soak up excess oil). Cover with foil until you've browned all the latkes. 6) If you're uncertain about whether the latkes are cooked all the way through, cut one open and test it. If it's not properly cooked, once you've pan fried all the potato mix you can continue to cook the latkes in the oven. 7) To serve: put one or 2 latkes on each plate, top with bits of baked salmon (you only using one fillet so slice it into 3 portions), pop a spoon of apple sauce on the salmon and if you've any parsley or green garnish on hand, top the lot with a sprig. Et Voila!
03/13/2009 10:53:13 AM CDT
Rochelle - RoRofusion says ...
This is my husbands favorite dish. I love it because it is only four ingredients and you can stir, dump and shove it in the oven. My kind of recipe! Elegant Chicken INGREDIENTS 3-4 skinless, boneless chicken breast halves 1 can whole cranberry sauce 1 packet dry onion soup mix 8 oz. French or Catalina dressing (can use low cal) INSTRUCTIONS 1. Cut chicken into bite sized pieces and place in a lightly greased 9x13 inch baking pan 2. Combine cranberry sauce, dry onion soup mix, and salad dressing 3. Pour over chicken and bake at 350 degrees for 1 hour. Serve over white rice with fresh cut green beans.
03/13/2009 1:31:44 PM CDT
Desiree says ...
I made a bolognese sauce with what I had left in my fridge and staples. I'm really proud of myself for doing being able to use the produce in my fridge before it goes bad--that was one of my resolutions this year. It was a beef bolognese, I had a pound of ground beef that I browned, added celery, carrots, onion, garlic, threw in some white wine &amp; herbs, threw in some tomatoes, let that cook for a little while and then added some creminis that would have gone bad had I not used them!!--and viola! Dinner. It is so good that sometimes I just eat it on toast. :)
03/13/2009 12:20:10 PM CDT
Allbeehive says ...
My best meal this week was Whole Foods teriyaki salmon, roasted cauliflower, and wild rice. Though I can't wait to try the Polenta because Kale is my new favorite vegetable, pushing zucchini down a slot. Kale, where have you been my whole life?
03/13/2009 12:56:24 PM CDT
Meg says ...
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, http://meginthekitchen.blogspot.com. Enjoy! I know I can't wait to make it again.
03/13/2009 7:34:22 PM CDT
Tina says ...
My favorite meal was eggplant- spinach parm.
03/14/2009 8:28:05 AM CDT
Tina says ...
I made an awesome angle hair pasta with evoo, garlic, and cauliflower, topped with some seasoned breadcrumbs. It was simple and delicious.
03/15/2009 1:16:28 PM CDT