Grilled Swordfish Sandwiches with Summer Succotash

Recipes

This date-worthy recipe proves that healthy budget meals aren't boring! As good as or better than a restaurant entree, it features salmon raised by our farmer partners committed to producing the most environmentally friendly farmed seafood.

Here's a terrific vegetarian main course that stars big, flavorful tomatoes in all their glory. We call for quinoa as a base for the stuffing, but you could substitute with 1 1/2 cups of just about any leftover cooked whole grain.

A classic party dish, this shrimp cocktail gets a verdant revamp with a spicy green onion- and sour cream-based dipping sauce. Make it with low-fat sour cream, if you like.

Cooking dried beans is low maintenance and a great value. Make sure to plan ahead and allow time for soaking the beans. Serve with hot sauce or salsa, if you like.

Spoon this hot chocolate mix into jars to give as gifts, or keep some on hand in your own pantry for chilly afternoons. For a burst of flavor, try steeping a bag of mint or almond tea in the mug along with the hot chocolate.

Delicious served immediately or the following day -- if it lasts that long.

Rich, crispy puff pastry makes an elegant wrapper for cocktail franks, and the easy sauce of cranberry and Dijon mustard is a wonderful seasonal accompaniment.

We're not supposed to have a favorite, but in our series of dairy-free "nice creams," this peach and banana combo, rich with both almond butter and almondmilk, might just be the standout, especially when summer peaches are extra sweet!

This generous batch of pilaf-style whole grains and braised greens, features a blend of white and red quinoa, millet and buckwheat. You can vary the flavor by serving it with hot sauce, grated parmesan or just lots of black pepper. Try it topped with a poached egg...

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Halved grape tomatoes and avocados join onions, parsley, cilantro, lemon juice, extra-virgin olive oil and sea salt in this perfect side dish or simple appetizer with tortilla chips. 

The nutty sweetness of butternut squash combined with sautéed shallots and almond butter makes a delicious and surprising topping for crostini. For a festive touch, top with toasted almonds. Substitute other winter squash, if you like.

Serve this pineapple, orange, kiwi and berry mix for breakfast, dessert or a snack. It makes for a great lunch or brunch side dish, too.

Secret Ingredient: Forbidden Rice

Cheddar cheese and sweet cranberries complement each other nicely in these little muffins, bringing sharp, sweet and tart flavors together in a single bite. A basket of these mini muffins looks tempting on the holiday brunch table.

The bright flavors of carrots matched with warm spices like cinnamon, cumin, coriander and paprika make a wonderful salad for any time of year. It's a perfect make-ahead dish to take to dinner parties, as the flavors are best if left to blend for an hour before...

Packed with vegetables, beans and pasta, this soup is a meal in itself. Serve with crusty bread and a green salad.

Lemony chicken thighs roasted with red onions, golden potatoes, thyme sprigs and chanterelle mushrooms make a pleasing early autumn dinner. If chanterelles aren't in season, substitute another wild mushroom or cremini.

Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

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