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Share Your Best Meal of The Week

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

Summer has officially arrived and just about everyone around here is looking for simple meals that don't heat up the kitchen…or the cook! Maybe some of the "best meals" below will inspire you. Share your "best" in the comments below. Remember, "best" is highly subjective: healthy, super quick, inexpensive, fabulously delicious - or a combination of all that and more.

From Amanda:

Halibut Fish Kabobs I made WONDERFUL halibut kabobs for my in-laws. Serve with a box of couscous; it is yummy and quick! 2 lb cubed halibut (the seafood guys can cube it for you so you're ready to go) 1 red pepper, cut into squares Pineapple chunks, in produce section Marinade 1/2 cup 365 Organic balsamic vinegar 1/4 cup Wild Oats Apricot preserves 1/4 cup 365 Greek Extra Virgin Olive Oil Marinate for 4 hours, put on skewers, grill for 7 minutes. Serves 4. Note: You can also try our Grilled Tuna Kabobs with Peach and Mango Salsa.

From Barry:

I call this my grilled veggie muffaletta. Thinly slice, season and grill eggplant on medium heat. Melt your favorite melting cheese (mozzarella is good) on one half of a ciabatta roll. Mince your favorite olives into a spreadable paste and place on the other half of bread. Layer with grilled eggplant, tomato, lettuce and any other condiments you like. Combine both sides and serve with chips, fruit salad or green salad.

From Nona:

Fresh Mint I'm not sure how the planets are aligned, but something caused my mint to go CRAZY last week. I harvested an ENORMOUS bunch of mint, which meant that some homemade pesto was in order. It's SOOOO easy. 1/2 cup of pine nuts, 3 garlic cloves, 2 tablespoons of feta, 2 tablespoons of parmesan, a big pinch of salt and a good grind of pepper whirred in the food processor until smooth. Add 2 cups of fresh mint leaves and a good squeeze of lemon juice. Whir some more. Drizzle in 1/3 cup of extra virgin olive oil. I sautéed some of the frozen Whole Catch uncooked shrimp in a little olive oil and then tossed them in the mint pesto and served them atop a big green salad. The pesto is also good as a spread for sandwiches, tossed into pasta or served as a dip with hearty tortilla chips.

From Dana:

Enchiladas Last week I made chicken enchiladas with verde sauce and I love, love, love making this meal because it's fast and delicious and totally NOT complicated! Plus, since I'm a single gal, this makes great leftovers. You use a rotisserie chicken, a jar of tomatillo sauce (I'm a huge fan of our 365 Everyday Value variety), a can of green chiles, a bag of shredded jack cheese, a couple of chopped tomatoes, a half of an onion, chopped, and some corn tortillas. Just shred up the chicken and mix in everything else, saving some of the sauce and the cheese for the top. Scoop up the mixture into a tortilla, roll, throw into a baking dish, and line them up tightly side by side. The tortillas curl up better and don't tear as much if you zap them in the microwave for about 15 seconds prior to stuffing them. Spread the rest of the sauce over the top and then the rest of the cheese as well. Bake them at 400 degrees for about 20 minutes. Voila! Easy AND cheesy! And I like to add sour cream and jalapeños for simultaneous heat up and cool down. Note: Looking for a vegan version of enchiladas? Look no further than these superb Sweet Potato and Black Bean Enchiladas. What have you been up to in the kitchen lately? Let us know. If you want to peruse more ideas, check out our Best Meal of the Week archives.

Category: Food & Recipes




Amy's Stocking Stuffers says ...
OK, I've never even eaten halibut and I still want to try that recipe! (I don't think we have a grill, though....)
06/25/2009 8:09:15 AM CDT
alex says ...
Wow, those enchiladas look good. I will definitely have to make them soon. My best meal of the week was this awesome Summer Garden Salad with Chili-Garlic Shrimp made using Whole Foods' Whole Catch frozen shrimp. I love having the shrimp in my fridge and bringing them out when I need to make a fast dinner. This salad was really filling and tasted great. http://recessionrecip.es/2009/06/23/a-week-of-salads-part-2-summer-garden-salad-with-chili-garlic-shrimp/
06/25/2009 8:56:04 AM CDT
Evan Thomas says ...
My best meal of the week(and I have this quite a lot) has been a Whole Foods tuna burger on Whole Foods organic whole wheat sesame bun topped with smokey peach salsa and baby spinach. And on the side I add some Kettle Cooked Lightly salted potato chips.
06/25/2009 10:19:10 AM CDT
Mama Mel says ...
Well, this past Sunday morning I made my husband a "Father's Day Frittata" for breakfast with a side of hashed browns. He loved it! I suppose that's been my best meal this week. I've been too busy to make anything else that is worthy of a post! :) Check out my recipe at http://mamamelloves1.blogspot.com/2009/06/fathers-day-frittata.html
06/25/2009 2:29:13 PM CDT
hannah says ...
My favorite meal that I made this week was a really simple, tasty wrap! First, I sliced a zucchini with a carrot peeler into long, thing strips. Then I chopped up a red bell pepper. I sprinkled both with a little olive oil and crushed garlic, and roasted in the toaster oven. Yanked out the zucchini before the red bell pepper,since it cooked much faster. Then I made a wrap with a tortilla. I filled it with the zucchini, red bell pepper, shredded lettuce, crumbled feta, and a handful of cranberries. Then a spritz of vinegar and oil on top. It actually surprised me how good it was!
06/25/2009 4:11:09 PM CDT
~M says ...
Those halibut kabobs look fabulous!
06/25/2009 10:44:25 PM CDT
cooking4carnivores says ...
actually the best meal i have made in awhile - spinach and sausage gnocchi (for vegetarians or carnivores) http://www.cooking4carnivores.com/2009/06/how-to-get-meat-and-potatoes-person-to.html
06/27/2009 10:52:15 PM CDT
Marla says ...
Experimenting with some vegan and vegetarian recipes lately, I came up with this delicious sandwich. I like it with a seedy bread such as Birdland or Seeduction, but it would probably work on anything, or even as a wrap. Takes only 5 minutes and is AMAZING. - Sliced raw mushrooms - Sliced avocado - Chopped bell pepper - Sliced red onion - Alfalfa sprouts - Grated carrot - Spicy mustard OR hummus - Swiss or Muenster cheese (optional) Especially yummy warmed in the oven for just a few minutes (microwave is ok but tends to soften the bread)
06/30/2009 11:39:47 AM CDT
Chris says ...
I discovered this jem while in Brazil. Chicken or Shrimp (your choice) Casa Nova Cut a whole pineapple from top to bottom and then gut it out to make a bowl. You will get two bowls. Steam enough rice for two people Cook enough shrimp or chicken for two people Make a roux sauce Cut pineapple guts into chunks Combine rice, meat, roux, and pineapples into the pineapple bowls. Top with cheddar cheese. Put in the oven for about 5 minutes at 350 or until cheese is melted and brown. Serve hot
07/02/2009 3:32:46 PM CDT
Jennifer Emerson says ...
I threw this together in the rice cooker, and yum! I started with 1 cup quinoa and 2 cups water in the rice cooker, and started it up. Whisk together 1/4 c peanut sauce and 1/4 c roasted tomato salsa (blended style). Cut up 1 lb tofu in 1/2 inch cubes and 2 cups frozen green beans, and toss in salsa/peanut sauce mix. After about 10-15 minutes of the quinoa cooking, toss the tofu/green bean mix into the rice cooker, and let all of it finish cooking. When finished, mix together, and toss it in a bowl for a yummy, healthy, easy dinner!
07/04/2009 1:04:52 PM CDT
Erika says ...
I always have shrimp in the freezer and can whip up a shrimp stir fry with either fresh veggies or some frozen French green beans. Just cook brown rice while putting everything together and your meal is complete! I love the 360 Brand hoisin sauce, it's great to add to a vegetable stir fry.
07/06/2009 12:26:33 PM CDT
Lyndsey says ...
Burrito bowl!!! Everything is from Whole Foods. Cook bison on the stove with a packet of taco seasoning. I then add black beans to the mix. After letting that simmer for a bit, I add in cooked brown rice. I like to at this point add a few shakes of hot sauce. On low heat and stirring often (not much liquid, you don't want it to burn) keep it on the stove for about 10 minutes... this allows the brown rice to take on the flavor of the taco seasoning and hot sauce. I like to chop up raw green cabbage (for the crunch factor!), tomatoes and red onion and mix it all together. Feel free to add cheese and/or sour cream. To keep it vegan free, forget the bison, cheese and sour cream.
07/06/2009 4:56:46 PM CDT
Lyndsey says ...
My favorite breakfast ever - my friends and family ask for it by its made-up name "garbage", everytime I have an overnight guest! I saute hashbrowns on the stove with extra virgin olive oil, basil and sea salt. My special touch is a few shakes of hot sauce (but make it often without for guests who don't like spicy so early in the morning)! Once the hashbrowns are half way done, I like to add cut up white or yellow onion. In the meantime cook two pieces of sausage (I prefer maple turkey, but to each their own) and scramble a few eggs. Once the hashbrown are done, place them in a bowl and begin cooking the scrambled eggs, place them in the bowl with the hashbrowns once fully cooked. Cut the sausage in bite size pieces, place them in the bowl as well. Mix it all up, get it, it looks like garbage! Some ask me to add cheese, cilantro, peppers, tomatoes, etc... and many enjoy topping it off with ketchup, salsa, etc... I personally enjoy as is, with hot sauce cooked with the hashbrowns... trust me on this!
07/06/2009 5:15:36 PM CDT
Greg in Seattle's Madison Park says ...
I just enjoyed one of the best-for-fast breakfasts (well, brunch). Made the Whole Foods' frozen chicken enchiladas (prefer to bake, but they'll handle the microwave). Topped with Alta Dena-brand cream fraiche, 1/2 of an incredible-tasting heirloom tomato, and an entire small peach. WOW! It'd only been improved without taking much more time by adding some of Rick Bayless' Frontera-brand Salsa Verde (adds color, a bit o' heat, and incredible taste).
06/29/2010 2:56:50 PM CDT