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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.
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.
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.
This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children...
Brown rice is a nutritious whole grain that delivers fiber, protein and selenium. It is not another type of rice; it's the same as white rice without all the good stuff removed in processing.
The quinoa in this recipe gets baked in the oven so it doesn't need to be precooked. Instead, it settles into the bottom of the pan and creates a moist crust. Quinoa is a super grain—it contains all 8 essential amino acids—making it a complete protein.
Serve these hearty veggie burgers on whole grain buns with your favorite condiments. A great make-ahead recipe, instructions for freezing and cooking from frozen are included.
Enjoy this sweet and peppery beef with baked sweet potatoes or roasted broccoli. Leftover beef makes great roast beef sandwiches.
These tasty fajitas are deliciously quick to make. Splitting the chicken breasts ensures that they broil quickly. To split them, place on a cutting board and use a sharp knife to slice them evenly through while you apply slight pressure on top with the other...
This full-flavored soup uses potatoes and sourdough bread for creaminess without adding dairy. If desired, top with homemade sourdough croutons or finely chopped raw broccoli and cauliflower.
Share the love and a sweetheart steak on Valentine's Day with this recipe for two. While your steak rests, make the red wine sauce in the same skillet, capturing any flavor left behind. Thinly slice the steak to share and pour two glasses of wine! Serve with your...
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Miso adds savory depth of flavor to this recipe, an excellent side dish for any time of year. Transform it into a hearty vegan entrée by adding cubed baked tofu or tempeh.
Make your own irresistibly rich pastries by layering phyllo with nuts, brushing with butter and drizzling with spiced honey. Phyllo means "leaf" in Greek; the thinner-than-paper sheets easily dry out, so take care to work quickly and cover unused sheets with a damp...
A medley of herbs combine to make an intense green purée. A touch of butter and Parmesan soften the vivid herbal flavors and vegetables round out the dish. If you have leftover herb purée, toss it with cooked shrimp or chicken.
For those who like their brownies iced, these are the perfect brownies! Bittersweet chocolate makes them decadent and dark.
For garlic lovers, a braised dish like this one makes for the perfect, slow-cooked autumn and winter meal. Serve with a side of wilted spinach or kale, with even more garlic mixed in, if you like.
This variation on traditional hummus will add vibrant color and flavor to your holiday table. Rather than using chickpeas, this dip features lentils and sweet potatoes cooked with onions, garlic and spices and seasoned with white miso and lemon juice.
Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
Cranberries and pecans, two symbols of the fall harvest, work beautifully in these rich shortbread cookies. Serve them with strong black tea for an afternoon treat.
Cooked millet is a great breakfast alternative to oatmeal or cream of wheat. Here it's infused with cinnamon and cardamom and served with dates and sweet mandarin oranges.