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Ann W says ...
Salty Sweet Nutty Pretzel Bars ingredientamountunitcaloriefatcarbsugarsodiumfiberprotein Millet puffs1cup500140012 granola0.5cup2003 pretzels0.5cup110023039013 chocolate chips1cups70045907001010 oatmeal1cup 3006540051 peanuts0.5cup 45937.813.52.7310.55.418.9 mixed nuts0.5cup 40032.517.55325515 Brown rice syrup0.5cup44001086621000 butter1T10011 2759135.3320143.71235.527.449.9 Makes22bars 125.41 6.15 14.55 6.53 56.16 1.25 2.27 Pan I use is 12" x 7" (weird size), I cut into 20 or 22 bars sometimes I only use 3/4 C chocolate chips Always toast on cookie sheet at 350° oatmeal 10 minutes other cereals 5 minutes shredded coconut 4-5 minutes (but watch so not to burn) nuts 4-5 minutes (don't have to toast nuts if don't want to) after everything is toasted pour into large mixing bowl. melt butter with brown rice syrup (and peanut butter if using). mix with cereals and nuts. pour into greased pan and pat down. melt chocolate chips and spoon and spread on top of mixture. can also put chocolate chips in bowl and mix in with mixture rather than melting and spreading on top put in freezer for about 20 minutes then take out and cut into bars
08/11/2010 9:17:57 AM CDT
Jennifer Petersen says ...
"Knock Your Socks Off" Scone Bites Turkey filled mini-sandwiches Need: Small scones Turkey, thin slices or shaved KYSO Cranberry Spread Directions: Make Currant Cranberry scones or Angel Biscuit recipe; roll to 1/4", cut into 1" rounds and bake as per recipe directions. Cool and slice. KYSO Spread: 8 oz. Neuchatel Cheese 1/4 cup whole cranberry sauce 1 Tbs. orange zest 1 tsp. wasabi paste Blend all ingredients thoroughly. Spread scone rounds with Knock Your Socks Off Cranberry spread and fill with thinly sliced turkey. Can be stored in an upside-down rectangular cake carrier, lined with waxed paper, and will hold for several hours in refrigerator.
08/11/2010 9:22:20 AM CDT
Robyn Lynn says ...
"Blind Date" Almond Stuffed, Bacon Wrapped Dates: These wrapped up appy's go so fast, because no one expects the stuffed, sweet date surprise inside each one... Ingredients (there are ONLY 3!): Raw (or Roasted) Almonds Package Lean Bacon Large Pitted Dates Directions: 1) Put one almond piece into each pitted date, where the pit originally was. 2) Cut the bacon slices in half (or fourths to make it even leaner per "small bite"). Cut off any large pieces of mostly fat (do not use these to wrap with). 3) Wrap the stuffed dates with the cut bacon pieces and lay seam down on a baking sheet. (optional: soak plain wooden toothpicks in water and poke through the middle of each wrap; or these can be added for serving later, which allows the ability to use colorful or fancy picks if desired.) 4) Twenty minutes before party time, put the wraps in the oven at 375F until the bacon cooks and crisps a little. Cool a bit and serve. That's it! There are many variations, but this is one I have never seen, and it always gets lots of recipe inquiries..."What is IN this? It's delicious!" ENJOY!
08/11/2010 9:25:40 AM CDT
Jennifer Archambeault says ...
3 seedless cucumbers, sliced in 1/4" slices 1 container Sabra Red Pepper Hummus - or similar type 1 container Athenos Tomato and Basil Feta, crumbled 1 container pitted kalamata olives, diced Run a fork down the sides of each cucumber to create channels lengthwise. Chop the ends off of the cucumber and discard then slice cucumbers into 1/4" thick slice, stir hummus slightly to distribute red pepper, crumble feta if not already crumbled, dice olives. Place one cucumber slice, add a dollop of hummus, sprinkle feta and olives over the top. Refrigerate for 30 minutes to 1 hour to set before serving. This is the best one bite you'll ever put into your mouth
08/11/2010 9:28:05 AM CDT
Jessica says ...
Here's a savory small bite. Ingredients: Roma tomatoes Ricotta cheese Garlic Bread crumbs Olive oil Salt and pepper to taste Directions: Cut the tomatoes in half and seed them. Put a small pinch of salt inside each half and place them upside down on a towell to dry them out a little. Then take 1 heaping tablespoon or so of ricotta cheese for each half of the tomatoes. Add in 1-2 minced garlic cloves, salt, and pepper. Taste as you go and make it as mild or strong as you like. Fill each half with a heaping tablespoon of the ricotta mixture and then dip [cheese side down] in bread crumbs. I like panko, but you can use what you have. Put them on a cookie sheet and drizzle the tops with olive oil. Bake at 400 degrees for about 15 minutes.
08/11/2010 9:32:16 AM CDT
Marilyn June says ...
Mini Indian frybread with a choice of toppings: Honey, powder sugar, cinnamon, refried beans & cheddar cheese.
08/11/2010 9:34:11 AM CDT
Darcy Griffin says ...
Vegan Spinach Dip 1 pkg. 365 Organic spinach, thawed and drained 1 pkg. Vegan gourmet cream cheese 1 tsp. Garlic powder 1 1/2 tsp. Onion powder 1 1/2 tsp. Sea salt 1 tsp. Olive oil Place all ingrdients in a pot and mix while heating through until well blended. Serve on crackers. To garnish for a party, slice black olives and placce one slice on top of ea. cracker with spinach dip.
08/11/2010 9:34:40 AM CDT
Beth Supina says ...
Mini Tomato Slicers...Beautiful colors make this a must have holiday starter! Slice cherry tomatoes into two or three slices. Layer tomatoe with a small slices of motzarella cheese and small basil leaves. Simple... tomato, cheese, basil, tomatoe cheese, basil & secure with pick and serve as a finger food or arrange several on a mini plate, drizzle with olive oil and serve as as the app. for your meal.
08/11/2010 9:37:45 AM CDT
Rita says ...
Stuffed Prunes - yummy Ingredients: Equal mounts of stuffed prunes and plain walnut quarters ackage of organic cream cheese.
08/11/2010 9:45:46 AM CDT
Rita says ...
Stuffed Prunes – yummy Ingredients: Equal mounts of stuffed prunes and plain walnut quarters Package of organic cream cheese, sliced into 1/4 inch rectangles. 1 cup of apple juice (optional). Press cream cheese around each walnut quarter. Take each prune, cut lengthwise opening and stuff with cream cheese walnut. If prunes are too dry, soak them for 5 minutes in apple juice. Serve on flat platter - guests will definitely talk about this.
08/11/2010 9:52:05 AM CDT
Julie Celander says ...
Simple and Pretty Cheese Snack: Fill Celery Stalk with Cream Cheese. Sprinkle PAPRIKA over Cream Cheese. Cut Celery in bite-size squares and serve. :o)
08/11/2010 10:05:14 AM CDT
Rebecca Mitchell says ...
My small bites offering: Grilled Asparagus Spears Ingredients: Asparagus (around 50 spears or so) Boursin Cheese, room temperature Domestic Prosciutto Ham, thinly sliced (about a 1/2 pound) 1. Wash and trim woody ends off of asparagus 2. Cut stack of prosciutto in half, making two stacks of squares. 3. Take a square of prosciutto, add a little smear of Boursin. Wrap around the middle of an asparagus. 4. Dip the asparagus tip in Extra Virgin Olive Oil (so it won't burn on the grill). 5. Repeat until you've done all of the asparagus. 6. Grill the wrapped asparagus on medium high heat until the asparagus is cooked, but still crisp. 7. Prepare yourself for the onslaught of accolades and repeated requests to make it again.
08/11/2010 10:10:30 AM CDT
Brenda Will says ...
My favorite little small bite option is Rice crackers covered with Smoked Trout and cream cheese. Rice crackers for two reasons - Gluten Free and they hold up well. 1 tin of smoked trout drained 1 8 oz. package of low fat cream cheese (softened) 1 package of rice crackers Various toppings for decoration (diced peppers, pimentos, green onion, chives) Drain the oil from the trout, flake the fish and mix with cream cheese. Refrigerate for a few hours to chill (can be made the night before) Before serving, add a small dollop of cream cheese mixture to each cracker and top with various topping of your choice and serve. Yummy and inexpensive... they look nice on a serving tray.
08/11/2010 10:13:37 AM CDT
Mayra Scott says ...
Monfongo is made by mashing tostones (twice fried plantains) with garlic, olive oil, and chicarrones or bacon. 3 green plantains 1 tablespoon crushed garlic 1 tablespoon olive oil ½ lb. chicharrón or cooked bacon (crumbled) Vegetable oil for frying First make tostones . . . . Mix together the garlic olive oil and chicharron or bacon. Mash the tostones, a few at a time in the pilon (never use a food processor), adding a little bit of the garlic mixture. You will have to work a few slices at a time. When all done mix all the batches together for even distribution of seasoning. Add salt if needed. This is a side dish that needs to be served warm. Place a spoonful in a miniature cupcake pan to form into bite size servings. You can top with extra bacon bits, dab of chipotle mayo and serve.
08/11/2010 10:28:53 AM CDT
Hilary says ...
dried figs stuffed with cream cheese
08/11/2010 10:29:59 AM CDT
Ashley says ...
Here's a link to a recipe on my blog: http://ashleysvegancookbook.blogspot.com/2010/08/simple-veggie-sushi.html
08/11/2010 10:30:58 AM CDT
Phyllis Anne Isetts says ...
A nice refreshing appetizer that can be prepared year round, although Summer time is best! The tartness of the Endive with the savory salad is a sure hit! Quality ingredients, but quite affordable! Panzanella Endive Bites 2 cups day old Italian Bread - cut into approx. 1/2" squares 1 Zucchini - shredded and excess moisture drained 1/2 cup Grape Tomatoes - each cut in quarters 1/4 cup +/- 365 Organic Everyday Value Extra Virgin Olive Oil 2 tsp. 365 Everyday Value Aged Balsamic Vinegar of Modena 1 tsp. White Wine Vinegar 2 cloves Garlic - minced 2 Tblsp. Fresh Mozzarella - finely chopped 2 Tblsp. Fresh Basil chiffonade Salt and Pepper to taste 5-6 heads Belgian Endive, separated into leaves Mix bread, oil, vinegars, garlic, and salt and pepper in medium size glass bowl. Add more oil if necessary to ensure bread is moist, not squashed, but not overly oily either. Add Zucchini and lightly mix. Add Tomatoes, then Mozzarella, then Basil. Adjust salt and pepper to taste. Take about 2-3 tsp. of bread salad and put onto endive leave, making sure some Zucchini and Tomato are on top. Makes about 50 bites. Arrange Endive on a round or square platter in a circular design with a some Zucchini and Tomato slices in center as decoration.
08/11/2010 10:32:24 AM CDT
Fran Clinton says ...
365 Devil Eggs A healthy alternative to deviled eggs that you will want to eat 365 days and not just on holidays. Hard Boiled Eggs Whole Foods Red Pepper Hummus Fresh minced chives or paprika Sliced hard boiled eggs in half and remove yolks. In a pastry bag, fill eggs halves with red pepper hummus. Garnish with paprika or fresh minced chives.
08/11/2010 10:55:17 AM CDT
Maria Garcia says ...
Recipe is for: turkey bacon wrapped dates INGREDIENTS: turkey bacon dates DIRECTIONS: preheat oven to 400degrees, cut each strip of turkey bacon in half, wrap around 1 date, secure with toothpick...continue this process until you have desired amount of dates...bake in the oven at 400 degrees for 15-20 minutes until bacon cooked!
08/11/2010 10:59:11 AM CDT
Amity Riha says ...
Easy Eggplant Bites Use Japanese Eggplants and cut lengthwise. Sprinkle a little lime juice over them. Coat eggplant in olive oil Sprinkle your favorite cheese on top (I use parmesan cheese) Bake in 350 degrees until nice and brown cut into bite size pieces and serve immediately
08/11/2010 11:00:51 AM CDT
Karen says ...
I just bought all this at Whole Foods on Sunday and made them. Peppadews (red, small pepper from the olive bar) Herbed goat cheese (on recommendation from the cheesemonger in the specialty cheese section) Fresh basil (in produce) Toasted pignolis (aka. pine nuts in the nuts/grains section) Take a prepared peppadew, stuff with herbed goat cheese, add a sprig of basil (or chive if you prefer) and a couple of toasted pignoilis. The peppadew brings some nice sweet heat, the goat cheese cools it down and the pignoilis at just a little crunch.
08/11/2010 11:24:40 AM CDT
Deborah Mayne says ...
Jalapeno Bites 3 Cloves of Garlic minced 1 Lrg can water packed white Albacore 1/3 cup Lite Mayonaise 1/2 cup shredded cheddar (reserve a hand full to toss on top of finished stuffed peppers) Sea salt and fresh ground pepper to tast 1 lb. of Jalapeno peppers cut in half, seeded, and can be soaked in ice water over night to take out some of the heat. Mix first 5 ingredients together and stuff the Jalapeno halfs.
08/11/2010 11:27:07 AM CDT
Nancy says ...
Mini Pumpkin Pies Ingredients: 1 – refrigerated pre-made pie crust 4 oz cream cheese, room temperature 1/4 cup sugar 1/2 cup canned pumpkin 1 large egg 2 teaspoons vanilla 1-1/2 to 2 teaspoons pumpkin pie spice Makes 12 mini pies. Directions: 1. Preheat oven to 350F degrees. 2. Use 3″ cookie cutter to cut 12 rounds from the pie crust. (You may need to roll the dough out a bit.) 3. Press the dough rounds into alternating cups of a 24-cup mini muffin tray. (This is to prevent the pies from touching each other, but if you’re not adding decorative edging, you could double the recipe and make all 24 in one tray.) 4. In a medium bowl, beat one egg and brush top edges of pie crusts with egg mixture. Reserve remaining egg. 5. Add cream cheese, sugar, canned pumpkin, vanilla and pumpkin pie mix to bowl with egg mixture. Mix thoroughly. 6. Spoon mixture into each pie crust. 7. Bake for 15 to 20 minutes, or until filling has risen and crust is golden brown. 8. Remove pies from baking tray and place on a wire rack to cool. 9. After cooling, keep refrigerated until ready to enjoy. Serve with a tiny dollop of whipped cream.
08/11/2010 11:41:45 AM CDT
Nancy C says ...
Mozzarella-Stuffed Zucchini Boats Ingredients: * 3 medium-to-large-sized zucchini * 1 ball of mozzarella cheese * salt & pepper * 2 eggs * 3/4 cup of panko bread crumbs * 1/2 cup of grated parmesan cheese * olive oil * Marinara sauce for dipping Directions: 1. Slice ends off of zucchini, then cut zucchini into roughly 1-1/2" pieces. Split each piece lengthwise, then slice a thin strip off the rounded bottom of each piece to create a flat surface for the zucchini to rest on. 2. Using a melon baller or small spoon, scoop out the centers of each piece, making sure not to scoop too much of the flesh away. 3. Sprinkle zucchini boats with a good bit of salt and a crack of black pepper. Stuff the zucchini with pieces of mozzarella cheese, pressing it into the hollow. 4. In a small bowl, beat two eggs. In a separate small bowl, mix together the panko bread crumbs and grated parmesan. 5. Dip each zucchini boat in the egg wash until it is thoroughly coated, then transfer the zucchini to the panko mixture. Toss in the breadcrumbs until well-coated, pat the breadcrumbs onto the top, then transfer zucchini to a baking sheet that has been prepared with cooking spray. 6. Drizzle with olive oil, and bake at 400°F for 15 minutes. Broil for another 3-5 minutes until tops are browned. 7. Remove from oven and serve while hot with marinara sauce for dipping.
08/11/2010 11:50:23 AM CDT
jehan says ...
tomato disks, SUPER SIMPLE, super cute 1) take some roma tomatoes, cut the tops off, and drain the pulp (leave the 'walls' in 2) replace the drained pulp with the mixture described below (it's just basil pesto with some mozarella) 3) pack it in real good 4) cut tomatoes in to several slices, and arrange on serving dish 5) drizzle some olive oil, and add a pinch of salt+pepper on top basil pesto: 1) pulse some pine nuts in a food processor 2) add cloves of (roasted) garlic, and pulse some more 3) add some fresh grated parmesan and some basil 4) run food processor while adding extra virgin olive oil to proper consistency (not to thin, or else it wont pack right)! 5) mix salt, pepper, and shredded mozarella in to taste
08/11/2010 12:44:16 PM CDT

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