Showing results 1 - 20 of 231 for within Low Fat.
Tender young pumpkin stuffed with wild rice and cranberries makes for a fun and tasty dish. Serve as a light lunch or with an entrée of your choice, a fresh green salad, and a glass of dry rosé or white wine for a beautiful fall dinner.
Though parsnips resemble carrots they're never eaten raw. Here they reach their peak of flavor by being steamed, then roasted with tender, rich results.
This cardamom-scented braided loaf has been a holiday tradition for a Team Member's New England family since relatives brought the recipe back from a year in Finland. Serve the bread toasted and spread with butter alongside strong coffee on early winter mornings. This bread also freezes well. Wrap in plastic wrap and then foil for the best results.
In this tasty take on ratatouille, the classic French vegetable dish, fillets of grouper add protein, texture and flavor to an already vibrant combination of bell peppers, squash and tomatoes.
If you can boil water, then you can make this delicious snack. The secret is to not cook the shrimp too long.
The crisp potato crust on these fillets is easy to use on other fish fillets, too, like salmon or halibut.
If you prefer your vegetables on the tender side, steam them briefly before baking them with the tofu.
German-style mustard, a rich, spicy version of the condiment, adds just the right flavor to this picnic and barbecue favorite. Make this side dish ahead of time, but make sure to toss it well just before serving.
A bowl of ice cream will be much improved with a bit of this sweet pear compote spooned over the top. Or to prove that it's not just for dessert, try spreading some on a sandwich with roasted pork loin, crisp lettuce and Dijon mustard.
This simple-to-prepare dish features fresh clams and linguine in an aromatic white wine broth.
A clafouti tastes like a cross between a pancake and a custard and is easier to make than both. It can be thrown together at the last minute with readily available ingredients. Try with berries, sliced peaches, nectarines or apricots when in season.
Secret Ingredient: Lemongrass
Secret Ingredient: Chutneys and Fruit Sauces
The tropical flavors of this chutney complement ham beautifully. To learn how to make this recipe, watch the Secret Ingredient cooking show.
Secret Ingredient: Chutneys and Fruit Sauces
Spice this one up with more or less curry paste and crushed red pepper to your taste. To learn how to make this recipe, watch the Secret Ingredient cooking show.
Secret Ingredient: Preserve Kitchen Ware
Take advantage of the last days of summer and pack an eco-friendly picnic using Recycline's Preserve Kitchen Ware. Exclusive to Whole Foods Market, Preserve Kitchen is made from 100% recycled materials and makes the perfect container for this classic potato salad. To learn how to make this recipe, watch the Secret Ingredient cooking show.
This tart and tangy chutney works well with roasted turkey, chicken or pork loin. Or, spread over cream cheese, top with walnuts and serve with crackers for simple, yet impressive holiday appetizer. Package for gift giving with our downloadable gift tag.
Take a shortcut by using prepared bruschetta topping mixed with feta in this quick and elegant appetizer.
Sweet apricots and fresh tarragon add lively flavor to this colorful side dish.
When recipes tell you to "soak beans for 8 hours or overnight," it doesn't always have to be exact. We like to soak beans in the morning, go to work, then drain and rinse them when we come home. Then we simmer them in water while we go about our evening, store them, and enjoy our cooked beans the next day.
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