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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.
Use this vegan ricotta as a substitute for the traditional dairy version when you make lasagna, pizza or stuffed shells and manicotti.
Look no further than your pantry for the ingredients needed to assemble this quick weeknight recipe.
Tabbouleh salad is a beloved whole grain dish. As with traditional versions, this recipe uses fragrant mint and parsley to flavor the salad, which proves a great match for grilled salmon topped with fresh tomatoes and cucumbers.
Use leftover turkey (and perhaps green beans) from Thanksgiving to make this bright, spicy curry. Or substitute cubed, cooked chicken, tempeh or tofu. Ladle it over cooked brown rice or spaghetti squash and top with chopped cilantro if you wish.
This classic dessert works beautifully with sliced apples, apricots, plums or berries, too, so use whatever fruit is in season.
These light kabobs are a perfect complement for summer salads or on top of a bed of couscous or quinoa pilaf.
A hearty combination of mushrooms, greens, onions and beans makes a tasty filling for corn tortillas.
Serve this simple-to-assemble pork with wilted greens and rice pilaf. If the roast you purchase at the meat counter isn't already butterflied and tied, simply split the pork loin lengthwise, without cutting through it entirely, so that the roast opens like a book...
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Serve these flavorful, buttermilk-marinated chicken legs as a crunchy baked alternative to fried chicken. They're tasty straight out of the oven, or even served cold. For a spin on the breading, use toasted wheat cereal in place of half of the breadcrumbs.
Here’s a must for mac ‘n’ cheese lovers, rich and tender with a bit of nutritious winter squash puree (canned or frozen is convenient). Kids can help make them by fitting the muffin cups with paper liners, measuring the cheese and sprinkling the tops of the...
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.
Super simple homemade spinach hummus and colorful, fresh veggies make these wraps flavorful and satisfying.
This moist and delicious meatloaf lets the deep, rich flavor of turkey shine through. Shredded apple adds moisture and a light sweetness to the mix, and sage makes it irresistibly fragrant.
You can easily make a meal of this herb-and-garlic tomato soup paired with lightly crunchy toast liberally topped with creamy, rich avocado spread.