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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.
An Indian-inspired version of baked beans in which dates, coconut and spices give a rich and hearty flavor that intensifies during baking.
This recipe easily doubles to serve a crowd. Better yet, it reheats perfectly in the oven, so you won't be disappointed if you happen to have leftovers on hand.
To learn how to make this recipe, watch the Secret Ingredient cooking show.
The flavor of this slaw is reminiscent of Chicago-style hot dogs with the distinct taste of celery seed. Excellent on a dog or as a tangy side.
A very simple and delicious fondue starring the complex flavor of Le Gruyère. For an alcohol-free version, substituting apple cider for the wine also produces a brilliant fondue.
This is hearty, satisfying vegetarian fare that we've dished up in entrée-sized portions because all you need to make it a meal is a big green salad. Enjoy the flavors as you enjoy a very affordable meal!
A bright mixture of strawberries, kiwi and cucumber pairs nicely with the rich flavor of salmon.
These light kabobs are a perfect complement for summer salads or on top of a bed of couscous or quinoa pilaf.
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This is one of the most impressive and classic roasts; perfect for a crowd. Although we suggest that this recipe serves 16, those with large appetites may ask for seconds.
Once cooked, you can keep these deliciously sweet latkes in a 200°F oven for up to 1 hour. If you’d rather not use flour, you can substitute 1/4 cup matzo meal, and let the mixture sit at least 20 minutes before making the latkes.
This delicious duck is special enough for entertaining but easy enough for weeknights. We recommend Riesling for the sauce because it’s a wine that typically harmonizes with citrus, but you can use any not-too-dry white wine.
The sweet and savory flavors of caramelized onions, bacon and butternut squash make this rustic tart a winner. If you'd like to make it ahead you can refrigerate it whole or in portions and reheat it in a 300°F oven.
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.
Brightly flavored satsumas are the citrus base for this wonderful green bean dish, but you can substitute just about any citrus variety, such as clementines, tangerines or blood oranges.
This delectable, healthful smoothie is packed with vitamin A, potassium and fiber. Top each serving with some ground flaxseeds or a pinch of nutmeg if you like.
This sweet potato and tangy arugula salad just might become a new tradition for your holiday table.
This spicy blend is perfect for Jersey Boneless Short Rib steak, the new cut dreamed up by our 2012 Best Butcher Competition winner Armand Ferrante. Recipe provided courtesy of Chef Tim Byres, owner/chef of Smoke and Chicken Scratch restaurants in Dallas....