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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.
This simple dish of baked fish topped with a fresh citrus-herb salt mixture can be easily prepared on a weeknight. Serve with brown or wild rice and a green salad.
A deliciously different take on white lasagna, with little (or no) cheese and big on veggies, here's a healthy, hearty and satisfying meal-in-one.
This soulful soup will give you an idea why kofta (made with spiced ground meat) is such a beloved dish in Turkey. In this recipe savory lamb meatballs are served with tender potatoes and a host of vegetables in a simple broth.
Tempeh is full of protein and flavor and makes for a great addition to juicy bell peppers, tender kidney beans and tangy tomato sauce in this hearty chili. Serve with a few tortilla chips on the side.
Garnish this thick, velvety soup with an extra dollop of sour cream and pinch of chopped fresh thyme, if you like.
Serve this over your favorite whole grain pasta. If you like spinach, try substituting 3 cups packed spinach leaves for the broccoli rabe.
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.
This recipe combines the tangy flavor of quick-pickled spinach with ground pork and is served over rice. The original version would use water spinach, but we substituted more widely available baby spinach.
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Perfect for chilly evenings, this satisfying one-pot meal marries tender whole wheat noodles with veggies, ground beef and a little melted cheese.
A small handful of chopped herbs (rosemary, thyme and parsley are especially good) stirred into the finished soup will brighten its flavor. Cut the potatoes, carrots and celery into large chunks if you prefer a heartier texture and appearance.
Sweet, salty and impressive on the plate, these Spanish-inspired stuffed dates are a cinch to prepare. They're most delicious when very hot, so try to get them to your guests as soon after they come out of the oven as possible.
Creamy havarti cheese is the perfect match for crisp spinach leaves and peppered turkey. Pack these rollups for your next picnic or barbeque.
Serve this salad with chicken, fish, grilled tofu or simply on its own to wow a crowd. With tomatoes, corn, chives, basil and black beans, it packs a healthy dose of antioxidants.
Sure, pasta salad is nothing new but the summertime flavor of grilled vegetables and our tender mozzarella make it a party favorite. Feel free to change it up with different veggies or dressings.
Next time you prepare boneless, skinless chicken breast for dinner, cook a couple extra and slice them into strips for an easy lunch. In this recipe, we take leftover chicken strips and quickly make a "buffalo wings" inspired healthy lunchbox that's sure to please...
This couscous recipe is full of fall flavors and can make a colorful addition to your Thanksgiving table. Roast the squash ahead of time and the dish will be ready in 15 minutes without taking up any precious oven space.