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Share Your Best Meal of The Week

By Paige Brady, March 25, 2009  |  Meet the Blogger  |  More Posts by Paige Brady

Oh yeah, this ongoing Best Meal of the Week post is starting to rock. You posted some great recipe ideas on the last post and my meal planning has gotten a lot easier since we started this…thanks! (I assume that many of you are finding it helpful too!) Remember, "best" is highly subjective: healthy, super quick, inexpensive, fabulously delicious - or a combination of all that and more. Here are a few featured Best Meal ideas. Post yours in the comments below.

From Kate, a team member:

Kate\'s Best MealSunday was the most gorgeous day imaginable here in Austin. I spent all day gardening and before I knew it, 7 p.m. had arrived and I didn't have much of a dinner plan. Fortunately, I had two great staples in my pantry: canned garbanzo beans and tuna. With these ingredients, I knew I could figure out something tasty and quick when paired with a few other ingredients from the fridge. First I whisked up a quick vinaigrette of mustard, sherry vinegar and olive oil. Then I rinsed the beans and tossed them with halved cherry tomatoes, diced cucumber, parsley leaves from my garden and a drizzle of vinaigrette. I let that marinate while I washed and chopped romaine, tossed the leaves with more vinaigrette and piled them on plates. Next I arranged the beans and tomatoes all around the lettuce. I flaked the tuna over the salad and topped with a few leftover cooked asparagus spears. As soon as dinner was finished, I added canned beans and tuna to my shopping list-I wouldn't want to be caught without these in my pantry!

 

From Meg, a reader:

My best meal this week was the linguine with white clam sauce I made in literally 15 minutes one night after work. It uses two cans of clams with juice, a little white wine, butter, parsley, garlic, and spicy Italian sausage. I posted the recipe on my blog. Enjoy! I know I can't wait to make it again. (And here are a couple of recipes from the Whole Foods Market recipe pages if you want to avoid the sausage: Linguine with White Clam Sauce (with fresh clams) and Linguine with Red Clam Sauce.)

 

From Jaye, a team member:

Rotisserie Chicken I really like to cook once and eat about four times. It saves money and calories! My best meal this week was a combination of a go-to staple for me (roast chicken) and a green bean concoction I made up. To make the roast chicken, I buy a smallish chicken (2-3 pounds), rinse and pat dry completely and then coat with kosher salt (inside and out) and roast in a 450º oven for about 45 minutes or until a meat thermometer reaches 165º when inserted in the thigh. Remove it from the oven, tent with foil for about 10 minutes, then carve. Later, I can make quesadillas, tacos or salad with the leftovers. Meanwhile, I filled a three quart sauce pan with low-sodium chicken broth and water and cooked some 365 Organic Haricots Verts until just al dente. Then I cooked a piece of bacon in a smallish skillet and minced a shallot and two cloves of garlic. Took the bacon out, cooked the garlic and shallot for about two minutes, added the green beans and tossed around until all were a little crispy/blistered. Then I crumbled the bacon in it and served with the chicken. It sounds a lot worse for you than it is, I promise! I had some leftover baby creamer potatoes that I threw in the skillet with this. The leftovers could be used as part of a Salad Nicoise the next day too! So, what are you eating this week that is the "best?"

Category: Food & Recipes

 

64 Comments

Comments

Naomi says ...
It's a toss up between two dishes. I discovered both ideas on Epicurious.com and made a few little tweaks. The first was roasted chicken breasts with garbanzo beans, tomatoes and paprika, served with roasted potatoes and broccoli and rice pilaf. The second was roasted chicken breasts stuffed with herbed goat cheese, artichoke hearts and roasted red peppers. They were both so yummy that I'm still thinking about them and can't wait to make them again!
03/25/2009 11:13:16 AM CDT
Pam says ...
Chicken with steamed ORANGE and PURPLE cauliflower. I love the coloured cauliflower!
03/25/2009 11:13:37 AM CDT
Dana G says ...
So far this week it's been Chicken Chili. Even though it's springtime, the weather in Maryland is still a little crisp. The spices of the chili makes for a good evening warm up. Plus, the leftovers are always the best. I used canned roasted tomatoes this time and it really gave the chili great flavor. Saute 1 1/2 chicken breast diced with a little Chipotle Powder, Kosher Salt and freshly ground Pepper. Add in a can (approx. 14.5 oz) of Red Kidney Beans, can (approx 14.5 oz) of Roasted Tomatoes, and Chili Seasoning Mix (McCormick sells a good one, but use your favorite). Bring to a good simmer and cook about 20 minutes. Serve with low fat shredded cheddar. Delicious.
03/25/2009 12:21:21 PM CDT
Ron says ...
I LOVE eating baby back ribs. LOVE LOVE LOVE IT. I usually make them Chinese-style in two ways; one with dark + light soy sauce, and the other with Chinese vinegar (black) + brown sugar. But I tried a new way, a sweeter adaptation of the Korean-style ribs. This way of cooking keeps the ribs very moist so it’s not going to have that dried out taste when you devour it :P Recipe and picture here: http://ifyancanyoucan.wordpress.com/2009/03/22/hawaiian-style-kalbi-ribs/
03/25/2009 12:11:01 PM CDT
emily says ...
the best meal this week: was the one last night. 365 Organic Potato & Onion Pierogies, Wellshire Smoked Fresh Turkey Kielbasa with 1 caramelized onion and glazed carrots (butter, maple syrup & veg. stock). It was the first time we made this and it was so enjoyable!!
03/25/2009 11:15:49 AM CDT
tiddleywink says ...
It's only Wednesday morning, but my dinner tonight (and last night, and the night before, because even though I am a foodie, it is THAT good, but three nights is my limit) will be tagliatelle tossed with broccoli and a saffron cream sauce. Because I begin with a prepared sauce base (Dell' Alpe Five Cheese Sauce; I add white wine and saffron), my prep time is cut dramatically and the most arduous task becomes waiting for the water to boil.
03/25/2009 11:18:47 AM CDT
Louise Ross says ...
I posted this dish on my Market to Mouth blog and peeps have emailed saying they've tried it an love it. It's one of my favorites coz its so easy and tasty and colorful: Red Curry & Coconut Milk Shrimp 1) Chop an onion (or several spring onions) and toss in pan with olive oil and some garlic. Saute on med. heat till onion is transparent. 2) Add a teaspoon of Thai Kitchen Red Curry Paste (or more, depending on how hot you like your red curry). 3) Wash several leaves of red chard, trim woody stems off then chop into pieces. Add to pan, along with a handful of whole or halved, organic grape tomatoes. 4) Toss in an organic yellow bell pepper, or carrot -- for the color. 5) Add a half bag of thawed Whole Catch Pink Shrimp or the whole bag, depending on how 'shrimpy' you want to make this dish. Stir around and coat shrimp and veges with red curry paste and onions. 6) Pour over a can of 365-brand coconut milk and lightly simmer for about 10-15 mins. 7) A squeeze of lemon or lime finishes this off nicely, then ... 8) Spoon over boiled rice, or noodles, or even over toast if you can't be bothered cooking rice etc. 9) Serve topped with chopped cilantro.
03/25/2009 11:20:31 AM CDT
Pete says ...
I pulled this one out of thin air: Cilantro and lime grilled chicken with a blond jalapeno sweet relish, served with summer squash medley. The chicken (I used half breasts w/ bone) marinated for about 15min in lime,cilantro,salt,pepper,coriander, a couple of drops of Tabasco. Then it was grilled. I roasted the blond pepper on the grill until it sweated, then I seeded and cleaned it, chopped it into a bowl with lime juice, cilantro, about a tsp of vinegar, and a tsp of sugar. The relish gave the chicken some very nice kick (sweet,sour,spice). The squash was a mixture of yellow, grey, and zuchini sauteed in a little olive oil with copped onions, garlic, lime and cilantro. I served it up with a South-West style salad (mixed greens, cucumber, red bell peppers, corn, and toasted tortilla chips). My wife was raving about it.
03/25/2009 11:19:11 AM CDT
yvette matos says ...
Last night made homemade pepper steak, from scratch. Did not know what to cook so I decided to take a piece of sirloin steak cut it up and braided it with some puertorrican sofrito, carrots, red pepper and onions
03/25/2009 11:18:51 AM CDT
Paul says ...
I made a sunny side up egg for breakfast with a fully cooked yolk. It took an hour over low heat, and I didn't really know what I was doing, but up it came out perfect. The whites were great and the yolk was still perfectly formed and yellow. I should have taken a picture.
03/25/2009 11:21:56 AM CDT
Cara says ...
My best meal of this week was stuffed pork chops. I whipped it up for dinner last night and it was great! I take a couple of extra thick boneless pork chops and season them with salt and pepper. I dice about three strips of thick cut bacon and set it cooking in a heavy pan over medium-high heat. While the bacon is working I dice half an onion and mince two garlic cloves. I add the onion and garlic (after draining some of the bacon fat!) and let them cook. Meanwhile, I take a bag of cornbread stuffing mix and empty it into a big bowl with 3/4 cup chicken broth (I use the Central Market organic free-range broth). Then I add the bacon mixture to the stuffing mix and add some dried cranberries as well and mix it all up. I then cut a pocket into each of the pork chops and stuff them with the mixture. The leftover mixture (there will be quite a bit) can be put in a bag in the freezer and be used again). Now pre-heat your grill and grill up the chops! I had this with edamame and rolls for dinner last night and it was great!
03/25/2009 11:22:53 AM CDT
Nicole Maki says ...
When we became vegan last summer I had resigned myself to giving up some of our favorite foods. On Monday I wanted to have cabbage rolls, a traditional dish in our family, so I set myself to the task of making it vegan friendly. Surprisingly, the ground beef was easily replaced with meatless mushroom meatballs with tamari and garlic salt crumbled in the rice blend. The remaining ingredients were all vegetables and vegetable juice so the differences were minimal. When I took the casserole dish from the oven an hour later the whole family just smiled and said it smelled like home. It tasted terrific too.
03/25/2009 11:30:46 AM CDT
Deanna Peterson says ...
We are not fortunate enough to have a Whole Foods located near the town we live it, so we take frequent 100 mile Sunday drives to shop at the Walnut Creek Store. We were poking around on one beautiful pre-Spring day tired of the heavy comfort foods of winter. The store had a sample of freshly made salsa that had pineapple, red peppers, jalapenos, mango and cilantro as the ingredients. After one taste, we knew we had a start. Walked about 6 feet and the fish monger was bringing out a wonderful specimen of filet of halibut and we were caught...pardon the pun. We grabbed a french baguette, some spring greens for a salad and drove home. It took us all of about 15 minutes to prepare an incredible Sunday dinner that whispered the dreams of all things Spring to come. Whole Foods is ALWAYS worth the drive!
03/27/2009 10:27:54 AM CDT
Debra says ...
Here's a quick and nutritious chili that can be made in 30 minutes and has lots of fiber too! I use all organic ingredients as well. Black Bean Chili Ingredients 1 pound ground beef 2 (15-ounce) cans black beans 1 cup salsa 1 (8-ounce) can of tomato sauce 1 tablespoon chili seasoning Chopped green onions (optional) Sour cream (optional) Shredded cheddar cheese (optional) Preparation Start out by opening both cans of black beans. With a potato masher, mash one can of the black beans in a bowl. In a small, Dutch oven, over medium heat, add the ground beef; cook until browned, stirring to crumble. Drain the meat well. Add the remaining ingredients to the meat (black beans, salsa, tomato sauce and chili seasoning); bring to a boil. Reduce the heat, cover, and simmer for 25 minutes, stirring occasionally. Ladle chili into individual bowls, and garnish with shredded cheese, a spoonful of sour cream, and chopped onions, if desired. Yield: 4 servings (serving size: 1 1/2 cups)
03/27/2009 8:17:51 AM CDT
shannon says ...
Well, I don't have a name for it...We are eating low carb right now, so this was a good bet. It is baked fish with a nice mixture of ricotta, spinach, and marinated artichoke hearts put over it. Put the fish in a large baking dish. We use a local white fish, such as cod. Mix up 1 container of riccota cheese with frozen, but cooked cut leaf spinach, and a jar of marinated artichoke hearts. I also add garlic powder, salt & pepper, a little romano cheese. Just pour the whole mixutre over the fish and bake for aobut 45 minutes. Add more cheese to the top if you would like. The fish cooks nicely and stays mosit. The artichokes add some nice flavor and it's all good for you. I served some cut grape tomatoes with balsamic and olive oil on the side. That was the best this week, so far! I will be making a mixed green salad with steak and onions on it tonight. Looking foward to that too.
03/25/2009 11:49:58 AM CDT
Virginia says ...
I made a batch of my usual vegetarian chili but added green peppers and onions! I use black beans and kidney beans, TVP crumbles, diced green chilies, cumin, garlic, and chili powder. Next time I want to try baking a batch of cornbread in my cast iron skillet to accompany the chili!
03/25/2009 11:51:00 AM CDT
Ruth Smith says ...
One Pot Risotto! Made with organic vegetables from this week's CSA share and leftover Pork Roast from our CSA meat share. Diced garlic, onions, parsnips, cabbage, mushrooms,(any veggies will do-1-2cups or so) and leftover diced pork-sauteed in a large pot with a bit of olive oil. Throw in 1-2 cups of Risotto and stir. Add a splash of white wine-stir again. Add chicken stock 1 cup at a time, stir until absorbed. Repeat. Stir, and stir, did I mention you need to stir? When the risotto is finished it should be plump, soft, and a bit chewy. (Not crunchy). Fold in some grated parmigiano reggiano, crushed pepper to taste, and voila-you're done! 1 cup of veggies with 1 cup of rice yields approximately 4-6 servings.
03/25/2009 12:01:31 PM CDT
Carly says ...
I had made pea soup, and tossed the leftovers w/ WW pasta, fresh mozzarella cheese and black olives. It was delicious!
03/30/2009 11:23:05 AM CDT
Mabel says ...
Recently I have had lots of work that demand all my time. I was tired of having sandwiches and I was craving for something warm and flavorful. There were not many things on my fridge either so I had to make use of what was left there. A beautiful bunch of red swiss chard, a pair of carrots. In 1 Tbsp of olive oil I sauteed a finely diced shallot and added the carrots in small slices (not very thin) after few minutes (medium temperature) I added the rind of an orange that was around, and I had on the freezer ginger that I grinded over the pan (not sure of the amount but I like it a lot!) then I added the swiss chard in small pieces and the juice of half the orange I used for the rind and I mixed, sauteed for another 2-3 minutes, salt and pepper. When i was in the middle of the preparation I thought that some carbs might make this nice and the fastest thing I found was whole wheat cous cous... I served a bed of couscous covered with my legumes and some sliced almonds I found on the pantry. It was very tasty, fast (less than 10 min) and very, very, satisfying.
03/30/2009 7:05:29 PM CDT
Cindy says ...
For a super quick and easy meal, I like baked quesadillas. Simply take whole wheat tortillas put shredded cheese of your choice on half of each tortilla, include small amounts of other ingredients like black beans, chicken, shrimp, carmelized onions, red peppers or jalapenos. You can use whatever you have as leftovers tht sounds good. Just keep it to small amounts so you don't over power the tortilla. Fold the tortilla in half and place on a cookie sheet. Place in oven at 350 degrees until cheese is melted and tortilla is slightly golden. Top with sour cream and salsa. Using low fat cheese makes this a very healthy dish.
03/29/2009 9:47:58 AM CDT
Melissa says ...
Pan roasted pork tenderloin- cheap cut, 25 minutes. Garlic, rosemary and thyme, fantastic gravy with pan drippings, white wine and a little roux. Creamed cauliflower, to replace mashed potatoes. Sauteed collard greens with shallots and a small amount of pancetta. So good and quick.
03/25/2009 12:33:04 PM CDT
Stacey says ...
My best meal is generally the one I just ate, as long as it is still in my belly. Just now for lunch on this grey and threatening day in Dallas, I had delicious tomato basil soup with toasted ciabatta croutons. I emulate the expensive staple of a local "french themed cafe" for less than half the cost with a jar of MuirGlen tomato basil pasta sauce, 1/2 cup water and 1/2 cup Horizon Organic Half and Half. The croutons I just toasted up from some ciabatta rolls in a hot cast iron pan with some olive oil and garlic. Easy Easy Easy.
03/25/2009 12:48:26 PM CDT
Lani says ...
I found this recipe at the sweet fine day blog (created by the whimsy and spice people). Chicken and rice casserole...made it twice in one week. http://www.flotation9.net/sweetfineday/2009/03/17/brown-rice-and-chicken-casserole/
03/25/2009 12:56:27 PM CDT
dawn says ...
Late last night, (very early this morning) I had a hankering for something substantial & warm- more than a snack. I knew that there was a good amount of spinach in my crisper that needed to be eaten soon . I also remembered the portabello mushrooms patiently waiting for me in their paper bag on the back of the shelf hoping that I would not neglect them as I have so many of their reconstituted brethren. Although it might seem odd to embark on such an endeavor at 3:00am, I dare not to ignore the call of the culinary muse. If you want on your plate what I had in my belly, (or at least your version) here's what you should do: In an iron skillet, with a generous amount of olive oil (5-6 tbs) saute one medium (not too eye watering) Spanish onion, a large handful of sliced Baby Bella mushrooms, and 5-6 pitted dates each cut into 4-5 pieces. Turn heat low, & cover with an iron lid. When the onions are more or less transparent the mushrooms are very dark & very velvety, add to taste: (now this is where it's on you) sea salt, fresh cracked pepper, a hint of minced garlic, (which is crazy because I usually put all the garlic there is in everything that I make) & a few twists of fresh ginger. (I have ginger in a grinder. If you don't- sorry 'bout your luck. But try taking a steak knife & carefully scraping down the side of a hunk of ginger with it.) Put the lid back on.Turn off the heat. Go get a plate. Place several handfuls of spinach on a lovely plate. If you don't have a lovely plate, it's okay- the spinach will cover up it's lack of loveliness. Spoon your onion/mushroom/date concoction of wonderfulness on top of the spinach. (Don't forget all of that oil still in the pan.)Make it look pretty if those things are important to you. Lastly- (You HAVE to trust me on this one) Gently drizzle yellow mustard over the top. I thought that maybe some fancy mustard would be less gauche, but I did several taste tests- & this is what made the cake- or spinach salad, whatever. I believe that what you cook your food on/in is just as important as what you are actually cooking to achieve as close to a desired result as possible. Apparently, I was feeling a little anemic last night.
03/25/2009 1:25:44 PM CDT
Jessica says ...
My family's favorite meal in the last week was when I made a German lentil soup. Whole Foods will be happy to know all the ingredients were purchased at your store. It was a delicious mixture of beef stock, onions, carrots, celery, French lentils, red potatoes, leeks, kilbasa, parsley, bay leaf and garlic. Magnificent!
03/25/2009 1:35:11 PM CDT

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