Smoked Salmon Crêpes with Creamed Peas


Everybody will say how good this is--and nobody will know how good it is for you. If you happen to have leftovers, it's also great for breakfast or dessert. For an extra sweet touch, add chopped fresh pineapple or use pineapple juice instead of orange juice.

To parboil the potatoes, put them into a small pot, cover with 2 inches of salted water and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, but not completely cooked through since you'll finish them on the grill.

From The Whole Foods Market Cookbook, this salmon is as impressive in presentation as it is delicious.

Serve this rich and creamy dip - surprisingly dairy-free - alongside strawberries and grapes or sliced kiwis, bananas and pineapple for dipping.

Subtly sweet, toasted macadamia nuts take kale to new culinary heights in this easy side.

The season's quintessential dessert, a sweet biscuit topped with whipped cream and chopped strawberries. Or use any of summer's sweetest berries or peaches.

This boldly flavored casserole is an excellent way to use leftover turkey, but you can also purchase precooked skinless turkey or chicken breast to enjoy it any time. If you'd like you can bake it in ramekins for individual servings.

A favorite of Whole Foods Market® chefs, you can find a version of this recipe in our stores. This crowd-pleasing salad can be prepared up to a day ahead.

Matcha is a Japanese green tea. It is finely ground into a powder making it easy to dissolve for this alternative latte.


Crunchy hazelnuts and sweet dried apricots complement the savory flavor of shallots in this delicious fall stuffing. Make the recipe with cornbread if you prefer a sweeter stuffing, bread if you prefer a more savory one.

Serve these green beans on a large platter with lemon wedges on the side for squeezing over the top. They make a great side dish for holiday meals as well as roasted fish or grilled shrimp.

This tart sauce has a hint of spice that enriches the flavor of the cranberries. Serve with turkey and dressing or spoon it over ice cream, yogurt, pancakes or waffles.

This salad is a spin on classic ambrosia, using creamy coconut milk rather than sour cream or mayonnaise. Make this recipe with regular or light coconut milk.

Coating a pie crust in chocolate adds decadent flavor and helps keep the crust from getting soggy. This easy-to-make pie can be prepared ahead of time.

Make and frost this old-fashioned double-layer cake a day or two in advance, if you like. Simply keep it covered in the refrigerator until ready to serve and the tangy buttermilk and applesauce in the batter will help to keep the cake moist.

This no-cook recipe takes a shortcut by using precooked baby shrimp. Fresh mint and cilantro make this a refreshing meal for warm summer days.

Prepared teriyaki sauce makes a quick marinade for this pork tenderloin, accompanied by a salad of crisp cabbage, carrots and radishes.

This bright and simple pasta makes a complete meal alongside a green salad or a grilled chicken breast.