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In a nod to the corn-on-the-cob often served by street vendors in Mexico, sweet corn is brushed with a smoky chipotle spread before grilling, and then finished with crumbled cheese, cayenne and a squeeze of fresh lime juice.
This sophisticated grilled salad provides another delicious reason to make the most of cookout season. The creamy ginger and date dressing packs a spicy bite and is excellent when served with grilled meats and vegetables, too.
Cucumbers and tangy feta cheese make a refreshing accompaniment to garlicky grilled chicken. Chunks of firm fish such as swordfish or salmon can be substituted for the chicken if you like.
Pack this delicious alternative to mayonnaise-based potato salads with more veggies by doubling the amount of cabbage and carrots, if you like.
Use leftover compound butter tossed in pasta, spread on freshly baked biscuits or melted into a fresh vegetable sauté.
The secret to the "perfect" burger isn't in the seasoning; it's in the beef! At Whole Foods Market, our hamburger meat is ground fresh, butcher style in each store. We select only muscle meat and follow strict handling guidelines to ensure its quality. The best...
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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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.
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.