Grilled Swordfish Sandwiches with Summer Succotash

Recipes

Make this veggie-filled black bean soup as zippy as you like with the addition of hot sauce to taste. Serve with a big green salad and whole grain tortillas for an easy meal.

Wheat berries are the mother grain from which pasta, bread and flour are derived. Little wheat berries pack a nutlike flavor and are pleasantly chewy. Use a crunchy, firm, sweet-tart apple (such as Granny Smith or Gala) for this salad. From The Whole Foods...

This is a super tasty way to get vegetables into the morning meal. Try substituting broccoli or asparagus for the spinach, add sausage or veggie sausage, or use warm whole wheat tortillas or naan in place of the pitas.

Here's proof that you can cook a crowd-friendly, budget-friendly lamb entree for your spring holiday meal. To ensure tender results, trim the lamb well, slice against the grain of the meat and be sure to follow the instructions for cooking in batches.

This baby spinach salad is dressed in raspberry vinaigrette and tossed with fresh strawberries, almonds and creamy goat cheese. What could be more simple and delightful?

Kids will love to help you make this healthy snack since it's fun to spread the nut butter and sprinkle the chocolate chips. No corer in the kitchen drawer? Slice the apples into rounds first then use a small cookie cutter to remove the core from the center of each...

A very simple and delicious fondue starring the complex flavor of Le Gruyère. For an alcohol-free version, substituting apple cider for the wine also produces a brilliant fondue.

This soup is quick to prepare and delicious, too. To spice it up, add chopped fresh chiles before serving. Inspired by Whole Planet Foundation® microcredit client recipes.

A satisfying entrée featuring the meaty flavor of portobello mushrooms. Ingredients with an asterisk (*) are available as Whole Foods Market Brands.

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These nachos are perfect for leftover barbecued meat of any kind, and the pickled chiles and fresh cilantro help balance out the rich flavors.

Taco seasoning and a splash of beer create a flavorful base for these nachos. Feel free to mix up the ingredients—substitute black beans for the pintos or use halved cherry tomatoes and fresh jalapeños in the pico.

This versatile dressing is great for salads and slaws, but also try it as a dip for veggies or a sandwich spread.

The colorful combination of beets, red grapefruit and mint is as delicious as it is healthy. Roasting your own beets is easy, but for a shortcut substitute 14 ounces of the precooked, vacuum-packed beets you can find in the refrigerated section of the produce...

The different colors and textures of the beans and lentils in this recipe produce a wonderfully satisfying salad. Bean salads tend to absorb flavors as they sit, so taste the salad before serving and add more vinegar or black pepper if necessary.

Hearty lentils offer meatless satisfaction in this reinterpretation of a childhood favorite. Serve on toasted whole wheat buns or use as a filling in corn tortillas. Either way, prepare to get a little messy!

This hearty bread pudding is quick to pull together and makes a delicious centerpiece for your brunch table. For easy entertaining, prepare this dish the night before and store the uncooked pudding in the refrigerator.

Collard greens are traditionally paired with smoked meats and braised low and slow for a rich, dark mess o’ greens. This meatless version preserves the deep, smoky flavor and meltingly soft texture with smoked paprika and a long braise.

This flavorful meal features some of our favorite wholesome ingredients: seaweed, salmon and whole grain brown rice. For a vegetarian version, try our Spicy Seaweed Salad with Brown...

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