Mango Butter

Recipes

Turnips and kohlrabi easily lend themselves to a quick braise, for a unique and filling side dish. Stirring in a small amount of yogurt just before serving adds a creaminess and body to the braising liquid.

Enjoy the bold flavors of this classic American sandwich with a meatless twist, using tempeh instead of corned beef.

Make this easy vegan caramel to satisfy your craving for a sweet treat. Use as a dip for apple slices, combine with cashew cream for a frosting or spread the sauce on warm pancakes for a delicious...

A combination of vegetables and beef broth make this Bolivian-inspired quinoa soup a tasty and satisfying meal. Inspired by Whole Planet Foundation® microcredit client recipes.

This rich and unusual fish soup from Ecuador is thickened by a combination of green plantains and peanuts. Inspired by Whole Planet Foundation® microcredit client recipes.

These crêpe-like "bowls" are a popular street food in Sri Lanka. Made from rice flour and coconut milk, the crisp hoppers form edible bowls for simply cooked eggs.

Inspired by the Chilean casserole pastel de choclo, this dish combines spiced beef and tender onions and is topped with a creamy corn and basil mixture. Inspired by Whole Planet Foundation® ...

Inspired by a dish in Senegal often made with chicken, this recipe uses tender fish fillets that are topped with a lemony carrot and onion mixture.

These Ecuadoran-inspired green pancakes flavored with a hint of cilantro are a perfect complement to a savory meal. Inspired by Whole Planet Foundation® microcredit client recipes.

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Sweet and tart fruit, bitter greens, tangy cheese and luscious candied pecans all come together in perfect harmony. A crowd-pleasing dish that's great for fall family gatherings.

From The Whole Foods Market Cookbook, this salmon is as impressive in presentation as it is delicious.

These savory crisps are simple and irresistible, made from just two ingredients. If you like spice, add a pinch of cayenne, espelette or freshly cracked black pepper to the mixture before baking. Serve on the side of any crisp green salad or bowl of soup.

Using whole grain macaroni, a small amount of expeller-pressed mayonnaise and raw apple cider vinegar, this lighter version of the classic macaroni salad boasts a bit of crunch from the celery and shallots.

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 refreshing ceviche, best served very cold, is quick to make because the shrimp are boiled first. If you like your food a bit spicy, leave the seeds in the jalapeño.

Creamy peanut butter and salty tamari anchor this hearty tofu-udon dish. The silky noodles, sauce and cabbage accented with color from the carrots and radishes make for a satisfying meal when served warm, at room temperature or even chilled.

Light and flaky, halibut is an ideal choice for a simple summer dinner. Here halibut steaks are marinated in a watermelon-raspberry vinaigrette, quickly grilled, and then topped with refreshingly tart watermelon salsa.

Packed with dried fruits and nuts, these bars make a great snack when you're on the go.

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