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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.
Cold lentils mixed with colorful vegetables, a touch of lemon juice and olive oil make a refreshing side dish for the summer table.
Elevate your packed lunch with a refreshing salad of sliced Brie, crisp lettuce, juicy heirloom tomatoes and a squeeze or tart, fresh citrus as dressing.
Tiny, round green mung beans combine with brown rice for a satisfying pilaf easily served with almost any main dish. Try it with roasted turkey or grilled chicken breasts.
This chicken soup is based on the popular Thai dish tom yum gai. The broth is flavored by ginger, lemongrass and kaffir lime leaves. Make it as hot as you'd like by using or leaving out the chile peppers.
The Middle Eastern flatbread known as lavash makes a sturdy wrapper for these super-flavorful lunch rolls. You can replace the turkey bacon called for with avocado if you like, or simply leave it out.
Fresh summer cantaloupe and honeydew melons put a delightful spin on a classic fruit salad in this version that is deliciously creamy without cream!
Here's an oven-baked dish that's an easy solution for busy weeknights. The recipe is a great example of how to affordably enjoy some of the best fish on Earth-wild-caught salmon from a Marine Stewardship Council certified-sustainable fishery.
A very affordable crowd pleaser served with crackers, flatbread or pita chips.
If you prefer your popsicles to have a smoother texture, simply strain the strawberry puré through a fine sieve to remove the seeds first.
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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.
Savor the peak of asparagus season (from March to late June) with this delightful dish. Roasting fresh, green spears enhances their flavor and provides for a more tender texture. Mushrooms, lightly sautéed in olive oil and garlic, add a delicious, earthy flavor....
A nice change from the standard green salad, a reader sent us the recipe for this crunchy jicama side dish incorporating chopped cucumber, freshly squeezed lime juice and a dash of salt and spice. The longer the salad sits, the more flavorful it becomes.
Quorn is a delicious alternative protein and meat substitute, available in various flavors. If you like, use any meat-free cutlet as a substitute and use your favorite jarred or fresh pasta sauce, too.
These basic quesadillas come together quickly and adapt well to many variations. Add salsa, sautéed onions or peppers and diced red or white onion, if you like. Serve with a green salad for dinner or alone as a hearty after-school snack.
Trust us, you'll want to serve these tender, spicy braised greens with cornbread on the side so that you can crumble it into the bowl to soak up the "pot likker".
These granola bars are not-too-sweet, crunchy, toasty and truly delicious -- a perfect addition to lunchboxes and snack packs.
Everyone loves the soothing aroma of freshly baked oatmeal cookies, especially when they're made from scratch. With ingredients like rolled oats and toasted pecans, these delicious cookies are little morsels of wholesome goodness.