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The Official Whole Foods Market® Blog

Marinated Summer Squash Grilling Packs: Freshly Made

By Marie Guggedahl, May 2, 2016  |  Meet the Blogger  |  More Posts by Marie Guggedahl

Get the recipe: Marinated Summer Squash Grilling Packs 

From tracking down the perfect kitchen to making sure there are enough lemons to dress the set, Marie Guggedahl deems no detail too small when it comes to Whole Foods Market’s cooking series, Freshly Made. As the associate producer, it’s her job to make sure the shoots run smoothly, which sometimes means being head taste tester on set. We asked her to share one of her favorite new recipe videos coming out of the studio. 

I am not going to lie. Sometimes cooked zucchini and squash make me sad. I would much rather have them fresh, crisp...

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Hey Grill… You Are So Special

By Kara Chiles, May 1, 2016  |  Meet the Blogger  |  More Posts by Kara Chiles

Grilled Scallop Kabobs with Harissa-Herb Sauce

Get the Recipe: Grilled Scallop Kabobs with Harissa-Herb Sauce

As surely as spring turns to summer, stoves turn to grills. Editorial Director Kara Chiles prepares for things to get hot — in more ways than one.

The transition from winter to summer is fairly clear-cut: One moment you’re in a coat and the heater is warming your car. The next, Easter-egg...

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What to Make This Week

By Megan Myers, May 1, 2016  |  Meet the Blogger  |  More Posts by Megan Myers

Spring has sprung and with it all the fresh, vibrant produce of the season. Make the most of it by cooking at home! Plan ahead to make the task of putting dinner on the table stress-free.

Choose from family favorites, or pick a spin on a classic recipe to introduce new flavors and textures. It’s a great opportunity to find your new go-to recipe, which will make meal planning in weeks ahead that much easier!

To help you get started, we’ve collected seven recipes to get dinner on the table every night of the week.

Coconut-Curried Catfish


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Many Ways with Mung Beans

By Kathy K. Downie, RDN, April 30, 2016  |  Meet the Blogger  |  More Posts by Kathy K. Downie, RDN

Mung Beans

Even though mung bean sprouts are nothing new for Southeast Asian-inspired salads, soups and stir-fries, the actual tiny mung bean is having its moment. The little army-green legume and its derivatives have been used forever in Indian, Persian and Southeast Asian cuisines as satiating beans, sprouts and noodles. And the mung bean delivers not only a mild, savory flavor but also contributes a great fiber-filled addition to many entrées and sides with a host of flavor profiles besides curries or beef-and-vegetable noodles.

Nutrition Notes

Mung beans are the little legume with lots of nutrition. A one-half cup cooked portion contains just more than 100...

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Daily Dish: Friday

By Whole Story Editors, April 29, 2016  |  Meet the Blogger  |  More Posts by Whole Story Editors

Veggie and Grain Bowl

Photo Credit: @tanitotoro

Every day our plates get filled with news from the world of food. Here’s what our editors found most interesting today. ​

Extra Cheese, Please!

Cheese, how do we love thee? Let us count the ways. Nothing hits the spot quite like a bowl of mac and cheese, and we’re not only ones who think so — it’s the most popular cheese recipe in the country, according to the International Dairy Foods Association....

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