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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.
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.
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.
We love the combo of spaghetti squash with our fresh sausage, ground in-house using the same meat that's in our case, following the same strict standards, including no antibiotics, ever! Top this recipe with grated parmesan cheese, if desired.
This gratin will convert those wary-of-green-vegetable eaters to greens lovers. A simple white sauce lightly coats Swiss chard leaves, and a topping of cheese and crisp breadcrumbs seals the deal.
Enjoy this treat with little guilt since the "fries" are baked and not actually deep fried. Baking at this high temperature requires a little extra attention but it will be worth it.
A medley of organic vegetables gives this wholesome stew loads of nutrients and a hearty broth. Chipotle peppers and flavorful Mexican seasonings add spice, while whole green beans and chunks of corn and squash make for a pleasing, colorful presentation.
In Kenya, this popular dish is eaten without utensils, with chapati (a variety of flatbread) or ugali (a type of cornmeal mush) used to scoop up bites instead. This recipe was inspired by a Whole Planet Foundation...
This variation on the classic Waldorf salad uses kale instead of lettuce and adds apple and walnuts to the dressing for a creamy consistency without using the typical mayonnaise base.
Thin chicken cutlets cook quickly and evenly, making this recipe a fast weeknight option. A pan sauce of lemon juice, white wine, capers and parsley adds vibrant flavor. Serve with a simple green salad or steamed vegetables.
Tofu works well in chili, absorbing flavors and mimicking the texture of meat. Add a small jalapeño pepper to spice it up a bit. Serve chili piping hot in bowls, over steamed brown rice, if you like.
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Topped with creamy goat milk Brie, juicy chicken burgers have never tasted better.
This simple and delicious pizza is fabulous hot from the oven as a main course, but works equally well as a room-temperature appetizer. Just cut the pie into 2-inch squares and serve. Garnish the pizza with fresh basil or oregano and a sprinkling of sea salt if you...
Whether for breakfast, dessert or a snack, parfaits are a scrumptious way to get fresh fruit and nuts into your day! Plus, they can go from casual to elegant simply by layering more carefully.
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.