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A refreshing, not-too-sweet fresh cherry and green-tea cocktail with crisp white wine and sparkling Italian soda. To gild the lily, add a splash of rum.
Raw spinach or kale leaves make a surprising pesto for this good-for-you pizza.
Pack this quick-and-easy salad for lunch or serve it as a side dish with an Asian meal. For a shortcut, pick up pre-cut veggies from the salad bar.
Serve this perfect frittata for one with a green salad on the side, if you like. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
Grilling summer vegetables gives them a smoky sophistication we don't often associate with zucchini and yellow squash. Pile the veggies on top of crisp whole wheat tortillas for an easy seasonal feast.
Although these luscious shortcakes are delicious topped with strawberries, you can use all manner of other fruits, too. Blueberries, raspberries, peaches and plums are particularly tasty substitutes.
The trick to a perfect presentation is lining your baking pan with well-greased parchment paper to ensure that none of the cake sticks.
This green salad is packed with colorful, crunchy vegetables and fruit, making it an excellent complement to chili and other south of the border entrées.
These cookies are a buttery and rich Hanukkah tradition. Fig preserves and pecans make the filling for these indulgent cookies. Serve with coffee or tea.
Traditional beef stews are cooked at low temperatures for long periods of time to tenderize tough cuts of beef. This recipe takes a shortcut by using a more tender cut of beef, reducing the overall cooking time and giving you a chance to get out of the kitchen.
Merguez sausages originated in North Africa and are typically made of lamb or beef and spiced with chiles that give the sausage its notable red color.
Layered with five different beans and aromatic dry ingredients, this “meal in a jar” is an affordable and impressive gift. Substitute other beans, such as colorful heirloom varieties, for any of those listed here (if they have similar cooking times).
Frangipane, an almond-flavored pastry cream, is matched with pears in this classic French tart.
Serve these savory sausage bites with a bowl of cranberry sauce for dipping, if you like. For a spicier version, omit the thyme and use red pepper flakes instead.
This light, fresh, no-cook appetizer can also be served in small romaine leaves or lettuce cups.
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Joe from Louisiana sent us this recipe for a walnut and chickpea dip brightened with fresh herbs and citrus juice. Think hummus, with the richness supplied by walnuts instead of sesame. Spread on crostini, toasted pita or rounds of English cucumber.
Miso, typically made from fermented soybeans, is a powerful flavoring in soups. Its rich, salty flavor is highlighted best in miso soup, this hearty version of which is made with a generous amount of ginger and garlic.
Tender lamb seasoned with cilantro, cinnamon, ginger and saffron joins chickpeas, dates, oranges and almonds in this classic Moroccan dish. "Tagine" refers to slowly simmered meat, fish and vegetable dishes that have both a sweet and savory flavor.
For an easy side dish that's a great match for this cheesy, baked eggplant parmesan, sauté broccoli rabe in a bit of olive oil with some chopped garlic and red pepper flakes, then finish with a squeeze of fresh lemon juice.
Prepare this salad ahead of time and serve chilled, if you like. Spoon into avocado halves and serve with whole wheat crackers for a refreshing lunch or dinner.
Take advantage of pears in season and try a new variety in this twist on a popular dish. A little sweet pear (or apple or dried fig) makes the dressing especially good.
This green salad is packed with colorful, crunchy vegetables and fruit, making it an excellent complement to chili and other south of the border entrées.
Few foods say "spring" better than mint. The color, texture and flavors of red bell pepper, green onions, pearled barley and fresh mint and basil makes this a consummate spring salad that stands well on its own or served on half an avocado or papaya.