Global Search
Recipes
These muffins offer an intriguing crunch, thanks to the toasted millet. Savor them warm from the oven, or freeze a batch to have on hand for holiday company. Serve these muffins warm with softened butter. Keep in mind that these muffins may be made in advance and...
Adding ground flax offers a healthful boost of omega 3s, fiber and protein.
Almond meal, made from ground blanched almonds, forms the nutty topping on this baked salmon with slowly caramelized sweet onions and fresh basil spooned over the top. Serve this dish as a main course along with roasted or mashed potatoes, steamed vegetables and a...
Tilapia's mild flavor is built on with a creamy topping that everyone will love and you will love how easy it is to put together! Round out your meal with roasted potatoes and a green salad.
Kids love making and eating these chocolate earth balls, a less fancy version of grown-up truffles. The best part? No baking required! From The Whole Foods Market Cookbook.
This dish will soon be a family favorite for casual suppers in the late summer and early fall. Use shiitake mushrooms in place of the cremini mushrooms, if you like.
We asked our Whole Story blog readers to submit their best holiday appetizer for less than 50 cents each piece. Here's our favorite, from Susan K., who got her recipe printed in The Whole Deal value guide and received a $50 gift card.
This variation on the classic Waldorf salad uses kale instead of lettuce and adds apple and walnuts to the dressing for a creamy consistency without using the typical mayonnaise base.
This is a burger that requires a ravenous appetite and begs to be eaten in generous mouthfuls, each including all of the different components. Recipe courtesy of the cooks at food52.com.
Pages
This one-dish family pasta meal with crisp-tender summer squash, creamy white beans and tangy dressing is a cinch to make. Also makes a fabulous picnic dish.
Fresh with juicy summer fruit and cooling mint, this juice-based gelatin fruit salad is a delicious throwback to childhood. Make it ahead for backyard barbeques, and feel free to substitute grapes or nectarines for the peaches and blueberries.
Equally ideal for picnics and lunchboxes, this spoonable sandwich spread is loaded with flavor and texture from ham, artichoke hearts and crunchy celery. For a smoother texture, roughly chop the ingredients and pulse together in the food processor.
Melt this concentrated compound butter over grilled steaks, toss it with flame-kissed veggies or freeze some for a burst of summer flavor in the winter months. Use very ripe, very red tomatoes for best color and flavor.
Coriander spiked basil-yogurt dressing classes up simple sliced tomatoes. Use a variety of tomato colors and sizes for most visual impact. You can make the dressing up to a day ahead, but slice and dress the tomatoes as close to serving time as possible.
Drink this thick and satisfying homemade tomato juice well chilled. Spiked with fresh lemon juice, celery seed and Tabasco, it's perfectly savory alone, or use it as the ideal base for a fresh Bloody Mary.
Turn the classic kids' sandwich into whole wheat muffins with a sweet center. We love these muffins with standard grape jelly and strawberry jam, but try plum and rhubarb, too. For a nut-free version, swap peanut butter for sunflower seed butter.
Our "fancy" version of an old favorite uses almond butter, dried cranberries, pumpkin seeds and grapes. Make your own tasty combos with pecan butter, sunflower seeds, diced dried apricots and grated apples.
Incorporate veggies in your first meal of the day with these mini frittatas. They're a perfect way to use up leftovers from last night's dinner and boost your family's breakfast nutrition. Easy to reheat, they also make a tasty afternoon snack.