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This colorful salad travels well for a nutritious and portable lunch.
Which came first, the chickpea or the egg? These rich and tangy deviled eggs with chickpeas (a.k.a. garbanzo beans) are inspired by hummus, yet have an irresistible appeal all their own.
To make this salad during times of the year when panettone isn't available, use cubed brioche or walnut-raisin bread instead.
Apples, onions, fennel and garlic combine with chicken thighs, herbs and wine for a savory and satisfying entrée. Serve over rice, accompanied by a simple fall greens salad for a complete meal.
With the traditional flavors of hummus – tahini, garlic and lemon juice – this butternut squash hummus is familiar in flavor, but surprisingly sweet and creamy.
In a modern twist on a game-day classic, cauliflower turns into the surprisingly creamy base for this white bean and chicken chili with mild poblano peppers. Serve sprinkled with sliced green onions and shredded mild cheddar or monterey jack.
Pull together this simple fruit crisp with your favorite summer berries and a couple of pantry staples. This recipe is a fun way to feature stone fruits, too. We love using a combination of nectarines and cherries.
Easy to make and fun to eat, this crispy wake-up-your-tastebuds tofu provides a delicious vegan version of traditional corn dogs. Sweet and hot mustard is the secret ingredient in the tangy, delicious coating.
Perfect for a picnic or back-porch supper, let family and friends reach for a platter of these drumsticks marinated in salsa and orange juice that can be served hot, room temperature or cold.
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We can't resist making huge batches of this great salad. Take liberties with the ingredients, as this recipe is best when prepared according to your own taste. If you prefer, cook the broccoli in boiling water until tender before adding it to the salad.
Serve this dish simply with toasted pita or spoon it over brown rice. It is a hearty, spicy meal to warm a cold winter's night.
Use a mix of green and black olives in this perfect lunchtime salad, which also makes a delicious condiment for pita sandwiches. Or spread a whole wheat tortilla with hummus and top with a generous spoonful of salad to make a fresh, crunchy wrap.
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.
These granola bars are not-too-sweet, crunchy, toasty and truly delicious -- a perfect addition to lunchboxes and snack packs.
An alternative to dairy-based creamy pies, this vegan version combines the rich flavors of coffee and chocolate. Serve topped with non-dairy topping or ice cream, or a handful of fresh berries.
Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
A wonderfully healthy alternative to the popular marshmallow-covered version of old. With cinnamon-flavored pecans and a subtle tang of citrus, it promises to be a new holiday favorite.
A simple batter bakes up into a light (and not too sweet) cake which is perfectly complemented by the buttery caramelized pineapple topping.