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Dairy-Free Butternut Squash Soup with Toasted Pecans

Naturally sweet, you won't crave dessert after this warming soup. The easy preparation combines with the seasonal colors — orange squash and brown pecans — to make this a perfect dish for an autumn lunch. Delicious topped with Gruyére cheese. Serve with a salad and rustic, crusty bread.
Chicken Gumbo with Fresh Okra

Fresh okra is the seasonal star in this delicious rendition of chicken gumbo with a simple roux, but zucchini can be substituted with success if you prefer. For convenience, this can easily be made in a slow cooker. Add a fresh green salad and crusty, hot whole wheat rolls.
Chicken Soba Noodle Soup

Nourishing and delicious, savory and hearty — our full-bodied classic version of this time-honored soup adds a Japanese flair by featuring buckwheat soba noodles. Add the noodles just before serving to ensure a tender, not soggy, bite.
Cookoff-Winning Veggie Chili

This uniquely rich chili combines warm spices and chocolate — like a Mexican mole sauce with traditional vegetarian chili ingredients. Delicious with fresh corn-studded corn bread and maple butter and a crisp, light green salad. Serve garnished with sour cream and avocado slices, if desired. Veggie chilis cook much quicker than meat based ones. If you want to simmer this for a while, turn to low and add another cup of broth.
Lamb Chili

Enjoy tender lamb slowly simmered along with a variety of chile peppers and spices in this not so common chili version. Interestingly, lamb meat in chili dates back to the 1880's versions cooked by some of the San Antonio Chili Queens. Try substituting dark Mexican beer for the chicken stock, adding it once you've cooked all the spices in the pepper mixture. Let it reduce for a few minutes and continue with the recipe.
Chickpea Soup with Saffron and Mushroom-Almond Garnish

This soup offers a bevy of complementary flavors and textures: buttery fingerling potatoes, crunchy almonds, tender chickpeas, vibrant parsley and earthy mushrooms.
Spicy Beef Chili

Top this chili with chopped yellow onions, sour cream or shredded cheddar cheese. This is spicy, rich, and super-beefy, so be ready!
Chicken and Vegetable Curry Soup

Coconut and curry lend an exotic tropical flair to this quick and easy savory dish. Fresh green beans, bok choy and carrots add a tender-crisp bite to this Asian-inspired chicken soup. Serve with or over jasmine rice.
Seafood Chili Blanco

A unique and delicious twist on the standard white bean chili, this recipe combines shrimp, scallops and mahi-mahi with sautéed garlic, green and red peppers, jalapeños and white cannellini beans for a hearty, protein packed chili. Chipotle chilies add a smoky depth to the beer- and chicken-based broth without bringing too much spice. Serve over corn chips and garnish with a little cilantro.
Black-Eyed Pea and Collard Green Soup

This hearty soup combines two lucky foods, black-eyed peas and collard greens, with vegetables and smoky ham. Enjoy on New Year's Day, or any day, for a satisfying, warming meal. Serve with thick slices of toasted crusty bread. When reheating the soup, add additional broth if needed to obtain desired consistency.
Chipotle Veggie Stew

A medley of organic vegetables gives this wholesome stew loads of nutrients and a hearty broth. Chipotle peppers and flavorful Mexican seasonings add spice, while whole green beans and chunks of corn and squash make for a pleasing, colorful presentation.
Colorful Turkey Chili

Thanks to Lianne, a customer at our Oakville, CA store, for this flavorful turkey chili recipe that she updated from an original beef chili from her childhood. We added a little expeller-pressed canola oil to make browning the turkey easier and used all-natural and organic ingredients when possible. This recipe can easily be doubled and tastes even better the next day.
Chili Con Carne

Traditional Texas-style chili, made without beans. Offer all the toppings on the side for a buffet that's perfect for kickoff!
Tofu Chili

Tofu works well in chili, absorbing flavors and mimicking the texture of meat. Add a small jalapeño pepper to spice it up a bit. Serve chili piping hot in bowls, over steamed brown rice, if you like.
Quick Fish Chowder

Chose yukon gold, red or white potatoes to make this easy chowder. Serve it with soup crackers or hunks of crusty sourdough bread.
Quick Chicken and Potato Soup

Yellow finn potatoes are a terrific all-purpose potato with pale yellow flesh and a creamy, buttery texture when cooked.
Chipotle Black Bean Soup

The smoky, spicy almost chocolate-like flavor of this soup comes from chipotle chiles, an ingredient that is very popular in the Southwest. Chipotle chiles, which are smoked jalapeños, can be found dried, pickled or canned in thick adobo sauce. This recipe calls for unsweetened cocoa, which adds a warmth to the complex flavor of this soup. Enjoy it with corn bread to buffer the chiles. From The Whole Foods Market Cookbook
Cream of Leek Soup in Acorn Cups

Sweet baked acorn squash halves serve as bowls for this creamy leek soup flavored with rolled oats. Make sure to scoop out small spoonfuls of the squash with each bite of soup.
Hearty Spanish Bean Stew with Chorizo

This hearty bean stew has its roots near the region of Ribera del Duero (the Duero river) which runs through the heart of Castilla. Serve it with a full-bodied red wine, like our Penescal. A hint for the cook: to brown the smoked sausage, simply cook it in a large skillet over medium heat with a bit of olive oil until golden brown all over.
Pork Stew with Chorizo, White Beans and Leeks

Hearty comfort food at its most robust, this rustic meat-lover's stew, sometimes called Fabada, conjures up visions of rural old-European country life. In an updated version of this classic dish, we pair pork chops, bacon and chorizo with leeks and white beans. Great Northern and Navy beans are traditionally used, though Trout or European Soldier beans also work quite well in this deliciously satisfying recipe. Use your choice of canned or cooked dry beans. For a slightly less piquant stew, use fresh chorizo sausage rather than the dry, cured version, which is heavier on the seasonings.
Vegan Hoppin' John

A steaming bowl of this thick soup is said to bring good luck for the coming year, but you don't have to serve it only on your New Year's menu. Tempeh bacon and vegetables add depth of flavor to simple black-eyed peas and rice.
Autumn Lamb Stew

This stew is hearty, full of warm autumn root vegetables and tender lamb - perfect when paired with a heap of buttered egg noodles and a glass of Chianti. You can make your own lamb rub using the spices in this recipe or purchase packaged lamb dry rub in our meat department.
Orange Gazpacho

What a way to get your vegetables! Make sure to serve this ideal summer soup well-chilled.
Tempeh and Bell Pepper Chili

Tempeh is full of protein and flavor and makes for a great addition to juicy bell peppers, tender kidney beans and tangy tomato sauce in this hearty chili. Serve with a few tortilla chips on the side.
Creole Fish Stew

Combining classic Creole seasonings and a fragrant roux, this streamlined stew delivers the flavors of the famous seafood jambalaya served in New Orleans. Think of it as a standard model, which you can upgrade and embellish as you wish. Substitute any mild, white fish for the cod, such as monkfish, rockfish or halibut. Add clams or crawfish or even a bit of spicy sausage. Or serve as is with crusty bread and a fruity white wine. The rice is cooked right in, making it a complete meal.
Dashi

Dashi, a flavorful broth made with kombu and bonito flakes, is the essence of Japanese cooking. This recipe includes two versions: ichiban dashi, which is used as a base for clear soups, and niban dashi, which is often used to make thicker soups or dishes like Zaru Soba.
Golden Poppy Seed Soup

Mochi, a type of asian rice cake, will dissolve and thicken the soup if cooked too long, so make sure to simmer the soup only briefly after it's been added.
Winter Miso Soup

While unusual for many North Americans, miso soup often serves as a power breakfast in Japan. Miso is a high-protein fermented soy product with a salty flavor that can be very health-promoting. We call for aged, unpasteurized barley miso. Unpasteurized miso contains the beneficial Lactobacillus bacteria and other enzymes, which have been shown to aid in the digestion of food and to help create a healthy digestive system — a different and delicious way to jump start your day.
Autumn Bouillabaisse

This rich bouillabaisse proves that pumpkins aren't just for pies. Sugar Pie and Baby Bear pumpkins are cooking varieties with infinitely more flavor and better texture than carving pumpkins, which are not recommended. Ask a produce team member about the best cooking variety available in your Whole Foods Market. Butternut squash can be substituted for pumpkin if you wish.
Moroccan Spiced Chickpea and Lentil Soup

Ginger, turmeric, cinnamon and saffron infuse each spoonful of this savory soup — a hearty combination of lentils, chickpeas, fennel, onions and tomatoes. Pick up the spice profile with a dollop of Charmoula, a Moroccan condiment with garlic, cumin, cilantro and jalapeño. Great with a warm whole wheat pita and a simple salad on the side.
Vegetarian Three-Bean Chili

Kidney, black and navy beans make this chili a hearty version of the classic, full of vegetables, savory spices and fresh cilantro, too. Serve with a sprinkling of regular or dairy-free shredded cheese over the top, if you like.
Mediterranean Chickpea Stew

If you like, stir fresh herbs like oregano, parsley or mint into the cooked couscous before spooning this hearty chickpea stew over the top.
Cool Weather Miso Soup

In warmer weather, use lighter vegetables such as Chinese cabbage, fresh corn, radishes or green beans to make this soup. A lighter miso, such as low-salt chickpea miso, yields better warm-weather results, too.
Chilled Mango-Cherry Soup with Kiwi

Pleasantly sweet, slightly tart and a little spicy, this soup is an antioxidant powerhouse, especially if you thin it a bit with pomegranate juice--a unique and wonderfully refreshing addition. Makes the perfect starter for a summer meal or a savory, healthy snack.
Spanish Tomato and Cucumber Gazpacho

Gazpacho is a chilled Spanish soup that is best made in late summer when tomatoes are at their juiciest. Our version is creamy and bright red-orange. Serve ice cold.
Split Pea Soup with Jerusalem Artichokes

Jerusalem artichokes, also known as sunchokes, are somewhat like crunchy artichoke hearts. In fact, they belong to the tuber family and resemble small potatoes. Look for them in the produce department in the late fall and winter.
Roasted Garlic, Potato and Mushroom Soup

Serve this delicious soup with crusty bread and a glass of chilled Sauvignon Blanc, if you like.
Squash Stew with White Beans and Kale

In this recipe for a satisfying fall and winter stew, the parsley, thyme and bay leaves are tied into a bundle for easy removal from the pot later. Use this same method to flavor stocks and soups, too.
Lamb Stew with Spring Vegetables

This stew comes together easily, simmering on top of the stove for a couple of hours and giving you the time to take care of a few spring cleaning projects.
Shrimp and Fish in Aromatic Coconut Broth

Keep some shrimp and fish on hand in the freezer, and you can assemble this spicy, rich soup quickly. Vary the vegetables according to what's in season and what's in your fridge.
Butternut Squash Bisque with Ginger and Orange Zest

It seems butternut squash and carrots make a great couple: sweet soul-satisfying vegetables that compete with one another for beta-carotene content and a sweet, earthy flavor. Appetite-fulfilling without lots of calories, butternut squash makes a creamy soup that is comforting to eat. Try making croutons with cinnamon raisin bread for a unique garnish. From The Whole Foods Market Cookbook
Tuscan Lamb and Artichoke Stew

This traditional peasant dish is popular in northern Italy in the spring, where it's a favorite Italian Easter recipe, when lamb is at its most tender. Succulent lamb comes together with artichoke hearts, prosciutto, rosemary and sage for a savory main course. Delectable served over polenta, rice or pasta along with a fresh green salad. If you prefer, use 1 cup chicken broth in place of the wine in this recipe.
Southwest Tempeh Stew

Serve this rich stew over rice or your favorite cooked grain or pasta. You can also use it as a filling for vegetarian enchiladas.
Tropical Gazpacho

This tropical riff adds freshly chopped pineapple and mango along with pineapple juice to the tomatoes, cucumber, red and green bell peppers, red onion, cilantro and lime of the classic chilled soup. Gazpacho is a perfect way to beat the heat on the islands or anywhere.
Shiitake-Lemongrass Miso Soup

Colorful peppers, carrots and green onions add bright flavors to this miso soup. Earthy shiitake mushrooms and fragrant lemongrass provide the background aromas. Serve soup over cooked brown rice, if desired.
Hearty Lentil Soup

This robust stew-like soup makes a wonderful dinner served with potato latkes and applesauce on the side. Store leftovers in the refrigerator or freeze in containers for future use.
Oyster and Mushroom Soup with Herbed Toasts

Make an elegant soup of delicate oyster mushrooms paired with oyster mollusks, complemented by the fine anise flavor of fresh tarragon.
Chinese Chicken Noodle Soup

This soup can be assembled easily, provided you have a few Asian staples in your pantry. Serve with a tangy seaweed salad or marinated cucumber salad.
Spicy Corn Ragoût

Although this recipe is most delicious in the summer, when fresh corn is at its best, it can be made at other times of the year using thawed frozen corn, too.
Duck Chili

Duck is an excellent choice for chili since its sturdy flavor complements the savory zest of the seasonings. The red wine adds a depth of flavor, but you can replace it with chicken stock if you prefer. Garnish chili with sour cream and serve with a bowl of chips for scooping.
Buffalo Bill Chili

Using buffalo meat in chili reminds us that this is the quintessential food of the American West. For today's cook, buffalo is leaner than beef and provides a robust flavor that stands up well to the spices and chilies in this rustic chili. For variety, mix and match your favorite beans to enhance the appearance, or add another layer of flavor by substituting dark Mexican beer, such as Negra Modelo, for the beef stock.
White Bean Soup

A small handful of chopped herbs (rosemary, thyme and parsley are especially good) stirred into the finished soup will brighten its flavor. Cut the potatoes, carrots and celery into large chunks if you prefer a heartier texture and appearance.
Turkey Pumpkin Chili

Besides adding a sweet nutty flavor to dishes, pumpkin is a ready source of vitamin A, which boosts the nutrition content of this offbeat chili. Garnish each portion with a dollop of sour cream and chopped cilantro.
Bottle o' Beer Beef Stew with Fire-Roasted Tomatoes

Dark beer helps create a flavorful background for this beef and vegetable stew.
Pineapple Cucumber Gazpacho

Sweet-tart pineapple adds a nice balance to a classic gazpacho. A garnish of macadamia nuts lends body and richness to this fresh, cooling soup.
Chilled Cucumber and Avocado Soup

Cool, crisp cucumbers blend nicely with soy milk, creamy yogurt, vibrant avocados and tangy lime juice. Served in chilled bowls, this dairy-free summertime soup is a delightfully refreshing antidote to a warm evening. Use Haas avocados for the creamiest texture and vine-ripened tomatoes for just a hint of sweetness.
Quick Italian Spinach and Pasta Soup

This soup is simply made from pantry staples including vegetable broth, diced tomatoes, canned beans and dried pasta. Look to the freezer for some frozen spinach or other favorite vegetables to add. With a salad and bread, this makes a warming, healthful meal.
Roasted Vegetable Stew with White Beans

This hearty vegetable stew is packed with white beans, onions, carrots, parsnips and leeks and topped with crisp breadcrumbs for a warming, satisfying dish. Serve with a garlicky green salad to balance the sweet, rich flavors in the stew. Perfect for making ahead and freezing.
Vidalia Onion Soup

What could be better on a cold winter's day than hot onion soup? Carmelized Vidalia onions provide a savory sweet flavor, which is enhanced by a splash of sherry and balsamic vinegar. Garlic, soy sauce and crushed red pepper impart a tangy bite to this simply divine soup.
Classic Gazpacho

There's nothing like a cup of icy cold gazpacho for a perfectly refreshing summer lunch on a blistering hot day. (Truthfully, we love gazpacho on lukewarm days too!) Flavorful tomatoes are key here--don't attempt this recipe with unripe tomatoes.
Potato Soup with Sausage and Green Beans

Thanks to Cindy in Annapolis, Maryland, for sending us her favorite childhood recipe. Keep these ingredients on hand and you will be able to create an easy soup full of savory potatoes, sausage and green beans. The bay leaves add a nice depth of flavor. No accompaniment needed other than a loaf of crusty bread.
Miso Soup with Garlic and Ginger

Miso, typically made from fermented soybeans, is a powerful flavoring in soups. Its rich, salty flavor is highlighted best in miso soup, this version of which is made with a generous amount of ginger and garlic.
Beef and Bean Chili

This is good all-around beef chili, with just the right balance of spices and quick enough for a simple family dinner. If desired, lean ground turkey can be substituted for the beef. Serve in bowls topped with grated cheddar cheese and salsa fresca for a festive touch.
Spicy Vegetarian Chili

A colorful, satisfying bowl of chili that packs plenty of flavor — even for the most dedicated meat eaters.
Cold Grilled Heirloom Tomato Soup with Crab and Chives

Secret Ingredient: Heirloom Tomatoes Look for fragrant heirloom tomatoes, which come in a wide array of colors, in the produce department in late summer. That's when they're most plentiful and at their sweetest. To learn how to make this recipe, watch the Secret Ingredient cooking show.
Arugula Salad with Ginger-Thyme Vinaigrette

Spicy fresh ginger and garlic are at the base of this tasty salad. Top with shredded chicken or grilled tofu for a complete meal.
Asian Greens Salad with Ginger Miso Dressing

A hand-crafted dressing of ginger, miso, tahini (sesame paste) and lemon adds a creamy balance to organic baby spinach, mizuna, red and green Chard and red mustard greens. Tangy daikon radish, sweet carrots and crisp scallions complete this Asian delight.
Apple, Pear and Cucumber Salad

This crunchy, sweet and tangy salad mixes familiar fruits and veggies with a whole grain mustard dressing and apple cider vinegar. Serve this simple side dish with rich winter dishes like stews, paprikash or polenta.
Arugula Salad with Seared Scallops

Arugula and crisp Boston lettuce join roasted walnut oil, freshly sliced red radishes, white wine vinegar, minced shallot and sweet honey for a salad that accentuates the delicate flavor of fresh sea scallops. Pair with crusty bread and champagne or sparkling water.
Endive and Beet Salad with Walnut-Tarragon Vinaigrette

Whether you boil or roast the beets for this refreshing salad the results are delicious, so use whatever method works best in your kitchen. You'll find that tangy tarragon vinegar is a great match for crisp, bitter endive leaves in this side dish.
Carrot and Apple Bistro Salad

This simple fall salad is the perfect accompaniment for sandwiches or soups. Adjust the salad's tartness by using apples that best suit your taste. For a tart salad use Granny Smith apples. For a sweeter version use Pink Lady or Gala apples.
Brown Rice al Fresco Salad

Crisp carrots, cucumber, radishes and celery combine with fresh basil, mint and parsley in this honey-Dijon dressed rice salad. Served chilled or at room temperature, this versatile dish is perfect for al fresco dining alongside your choice of protein.
Texas Black-Eyed Pea Caviar

This salad of black-eyed peas and crunchy vegetables tossed in a light vinaigrette is a traditional New Year's dish yet suited to other meals as well. Spicy, zesty and colorful, the black-eyed peas in the salad may resemble caviar to some wishful eaters. Enjoy as a main dish with warm cornbread or serve as a side dish to complement pork chops or chicken.
Cauliflower and Edamame Salad

Thanks to our reader who sent in this recipe for a delightful vegetable salad. While mostly natural already, we reduced the olive oil a bit and called for fresh mushrooms and tomatoes instead of canned. Wine, red wine vinegar and a blend of herbs help create a sweet, yet tangy dish.
Chickpea Salad with Jicama and Carrots

Oriental seasoning, which is often a combination of sesame seeds, dried peppers, ginger and lemon, adds the perfect punch to this side dish. Experiment by using other dried seasoning mixes, such as Mediterranean seasoning, if you like. Spoon the finished salad over crisp lettuce leaves.
Zesty Adzuki Bean Salad

Bring this adzuki bean salad to a picnic as a new and nutritious alternative to potato or pasta salads.
Minty Melon Salad

Inspired by the chile-and salt-sprinkled pineapple found in the fresh fruit stalls of Mexico, this amazing melon salad is delightfully refreshing. Salt and tangy lime juice and spicy chili powder enhance the sweetness of fresh summer melon while fresh mint adds a cool finish.
Chickpea and Broccoli Salad with Flax-Tahini Dressing

Flax oil, rich in omega-3 fatty acids, lends nuttiness to the creamy dressing in this salad, perfect for summer and fall lunches and suppers.
Fruit Salad with Poppy Seed Dressing

Combining tropical papaya and kiwi with fresh berries and melon makes this fruit salad just right for a nutrient-rich dessert or a wonderful breakfast along with whole grain pancakes. The fat-free dressing of honeydew melon, citrus, honey, poppy seeds and a touch of ginger and cinnamon perfectly complements the sweet, fresh fruit.
Curried Chickpea Salad

Traditional Indian spices and flavors imbue this chickpea salad. Serve over mixed salad greens with pita chips for dinner. If you have any leftovers, spoon the salad into whole wheat pita bread and top with alfalfa sprouts or shredded lettuce for a tasty lunch.
Beet Salad with Arugula and Lemon Ginger Dressing

A simple salad with a lovely presentation that will make it look like it was twice the work! The nuttiness of arugula and the ginger bite of the dressing go exceedingly well with the rich, earthy flavor of the beets.
Asian Style Caesar Salad with Five-Spice Chicken

This salad deliciously blends the lemon and romaine of a traditional Caesar salad with the Asian tang of five-spice seasoning and wasabi powder. Tender soba(buckwheat) noodles pair well with the crunch of water chestnuts. For a complete meal, enjoy with hot, crusty Italian bread alongside.
Grilled Fig Salad

This wonderful salad incorporates all flavors: sweet, salty, pungent, and even a little sour. Perfect for a night when the grill is already fired up.
Wasabi Edamame Salad with Spicy Rice Noodles

Stir frying is a high-heat, quick-cooking method that preserves flavors and colors of foods. Many of the ingredients called for in this recipe are pantry staples if you frequently prepare Asian food, so don't be deterred by the somewhat long ingredient list.
Carrot Salad with Almond Butter Dressing

Enjoy the vibrant, sweet flavor of this inventive take on the common version of carrot and raisin salad. Almond butter combines with lime juice, tamari and agave nectar to coat the carrots, red bell pepper, cilantro and raisins. A delightfully different side for any summer outing.
Cranberry Quinoa Salad

Serve this sweet-tart salad alongside a leafy green salad, turkey, or grilled meats and chicken.
Ham and Barley Salad

This light salad entrée pairs smoked ham with crisp cabbage, savory green onions and sweet carrots in a salad base of whole grain barley. Mustard and shallots add depth and spice to the fresh vinaigrette dressing.
Grilled Corn and Tomato Salad

Anytime you have the grill warmed up, throw on some extra corn-on-the-cob to make this refreshing and easy summer side dish. It's a great complement to any outdoor party or barbecue.
Curried Couscous Salad with Tofu and Vegetables

This easy but hearty and healthful salad combines whole wheat couscous with carrots, peas, tofu, cilantro and coconut for a delicious mix of textures and flavors.
Autumn Harvest Vegetable Salad

Flavorful malt vinegar, made from malted barley, is a key ingredient in this rustic autumn side dish. Serve alongside roasted chicken or turkey, if desired.
Asian Tofu and Sprout Salad

This vibrant and refreshing salad gets its name from the pea green, sunflower and mung bean sprouts that are main ingredients. Toss it in the dressing just before serving so that the sprouts stay crisp.
Lemon Couscous Salad

Fresh crunchy cucumbers, carrots and green onions come alive with a twist of lemon juice and honey mustard. Couscous is perfect for kitchen newbies since this tiny pasta cooks by simply combining with hot water and then letting it rest for about ten minutes while it absorbs the water. Serve this quick and healthful couscous dish warm, cold or at room temperature. Add cubed tofu or tempeh for a vegetarian entrée.
Sweet Corn and Black Bean Salad

Simple to prepare, colorful and flavorful, this salad combines fresh sweet corn, tender black beans, crisp red peppers and zesty cilantro in a gentle olive oil and rice wine vinegar dressing.
Confetti Spring Salad

A lively mélange, this salad combines tender pasta shells, sweet crisp spring vegetables such as carrots, peas, broccoli and asparagus with the pleasing bite of fresh radishes and green onions. For a complete, healthy meal, add cubed, steamed tempeh.
Carrot Slaw

Crisp, fresh celery root adds a punch to this traditional carrot salad. Fold in raisins or sunflower seeds for added texture and color, if you like.
Indian Chickpea Salad

Chickpeas, also called garbanzo beans, are a staple in Indian cuisine. They're packed with protein, fiber and flavor and add great texture to any dish they're thrown into. Serve this spicy salad with wedges of whole wheat pita bread, if desired.
New England Lobster Salad

Typically enjoyed stuffed into a toasted and buttered roll, this salad can also be served piled high on tender Boston lettuce leaves or with sliced avocado.
Macaroni Salad

Enjoy this lighter, more healthful version of the conventional mayonnaise-laden macaroni salad. Made natural by using whole grain or gluten-free macaroni, a small amount of expeller pressed mayonnaise and raw apple cider vinegar, this delightful salad boasts a bit of crunch from the celery and shallots. Your choice of optional ingredients, such as cubed cheese or diced ham, can make this a signature dish.
Spring Pasta Salad with Escarole, Radishes and Peas

Escarole, fresh radishes and peas bring the simple joy of a new spring garden to this delectably satisfying pasta salad. Serve with a dry, crisp white wine and crusty bread for a light lunch or dinner.
Lentil and Vegetable Salad

Cold lentils mixed with colorful vegetables, a touch of lemon juice and olive oil make a refreshing side dish for the summer table.