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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.
A colorful, satisfying bowl of chili that packs plenty of flavor — even for the most dedicated meat eaters.
This pasta dish will soon become a family favorite. In a hurry? Use a cup of thawed frozen spinach instead of fresh; just be sure to squeeze it well to remove any excess water. Serve with garlic bread and a fresh salad for a complete meal.
This dish will soon be a family favorite for casual suppers in the late summer and early fall. Use shiitake mushrooms in place of the cremini mushrooms, if you like.
Garnish this delicious combination of summer vegetables and Italian sausage with sprigs of fresh basil and lemon wedges to squeeze over the top, if you like.
This is a burger that requires a ravenous appetite and begs to be eaten in generous mouthfuls, each including all of the different components. Recipe courtesy of the cooks at food52.com.
Rich nuts and sweet dates make a tasty topping for mixed berries in this no-cook version of berry crisp.
This wonderfully aromatic chicken dish is short on prep and big on flavor. It's also a great dish to make ahead the day before and reheat -- it's even tastier after the flavors meld. Serve with rice and a green salad.
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.
Chickpea stews with flavors similar to this one are often made in Ethiopia using ground roasted chickpeas or even split peas. Here, the method is simplified but the stew's sweet, fragrant spice mixture, which Ethiopians call berbere, remains.
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Silken tofu lightens up this Greek dip, traditionally made with a hefty dose of olive oil. Smooth and creamy, it's perfect for accompanying raw veggies, whole grain pita wedges or crackers.
This coffee- and chocolate-laced favorite is reimagined for a quick and delightful version with vanilla bean ice cream, angel food cake and freshly brewed coffee.
This refreshing cold soup mixes sweet melon with garden favorites, cucumber and onion for a sweetened spin on traditional tomato-based gazpacho.
This kid-friendly treat puts a whole new spin on breakfast. Perfect for little hands to assemble themselves!
Swordfish is rich and firm, making it a perfect choice for grilling. Tossing shredded cabbage with the same savory dressing used to baste the fish keeps preparation to a minimum.
Take advantage of ripe melon to create this refreshing fruit salsa with subtle heat from a hint of jalapeño. Serve atop grilled meats or tossed into lettuce salads.
Rich, meaty swordfish steak cooks up meltingly tender under a blanket of flavorful vegetables and tangy capers.
Searing green beans in a dry wok gives them a mild smoky flavor; you can get the same blistered effect with a large cast-iron skillet if you don't have a wok.
Marinating salmon in yogurt and then cooking it on a covered grill produces tandoori-style salmon with a delightfully silky texture. We recommend marinating overnight to really allow the yogurt and Sriracha to penetrate the fish, but one or more hours will do if...