Whole Story

The Official Whole Foods Market® Blog

 

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Danielle says ...
Tofu Caprese: A simple, vegan alternative to traditional caprese ad super cheap too! 1/2 block Whole Foods 365 Extra Firm tofu 1 bunch basil 2 tomatoes Salt, pepper Olive Oil Balsamic Vinegar Slice both the tofu and tomatoes Into 1/4 inch slices. On a large plate alternate slices of tomato, followed by tofu, followed by a basil slice until all the tofu and tomato is used.. Drizzle olive oil ad balsamic over the top, and sprinkle generously with salt and pepper. Store in the fridge if making in advance. Enjoy!!!
09/30/2009 3:14:46 PM CDT
Jackie G says ...
Marinated Mozzarella 1 container small mozzarella balls 1/4 cup of extra-virgin olive oil 1 teaspoon fresh thyme, chopped 1 teaspoon fresh oregano, chopped 1/4 teaspoon red-pepper flakes zest of 1 small lemon 1/2 teaspoon of kosher salt Drain the mozzarella balls. Mix all ingredients together and store in covered dish and refrigerate overnight. Try to stir occasionally. Remove from the fridge 30 minutes before serving.
09/30/2009 3:16:29 PM CDT
Beth Rockoff says ...
Easy to prepare in advance. cut into small squares while partially frozen for even sizes. Onion Torte 8 oz package grated sharp cheddar cheese 12 oz pkg frozen onions 3 cups Bisquick 2 cups milk 2 eggs 1 stick butter poppy seeds saute onions in 1/2 stick butter until browned combine Bisquick, milk, eggs Add onions and 1/2 of grated cheese pour into 9x12 pyrex pan or larger for smaller portions sprinkle rest of cheese on top drizzle remaining melted butter sprinkle w/ poppy seed bake 400 degrees 20 - 25 minutes may be frozen, but reheat covered w/ foil
09/30/2009 3:16:47 PM CDT
Judy Shreve says ...
Fig- bites Fresh black mission figs gorgonzola cheese pecan pieces Slice figs in half. Place a teaspoon of gorgonzola cheese on top of fig & top that with a few pecan pieces. Heat in a 350 degree oven until cheese melts -- about 5-10 minutes.
09/30/2009 3:16:48 PM CDT
Alex Schildkraut says ...
Fig-ure Friendly Holiday Cheer These are the perfect sweet start to any holiday party. Low in calories with protein, fiber and healthy fat, a few of these become a balanced meal on their own (and I bet you can't stick to just one...) 20 small fresh figs (I prefer black or turkish) 1/3 c skim milk ricotta 2 tbsps honey 1/4 c crushed walnuts 1. Trim the bottom of the figs so they stand up on their own 2. Quarter the fig (like you're drawing an'X' being careful not to cut all the way through.) 3. Fill each fig with a few tsps of ricotta 4. Drizzle with honey and walnuts and serve!
09/30/2009 3:18:49 PM CDT
Carol says ...
Quick and Easy Lemon-Herb Hummus on Brown Rice crackers. This is a real crowd pleaser - so you might want to double or triple the recipe! To a food processor or blender add: 1 can chickpeas, drained and rinsed 2 Tablespoons extra virgin olive oil 2 Tablespoons tahini (sesame seed paste) Zest and Juice from 1 organic lemon 1/2 teaspoon sea salt, or 1 teaspoon umeboshi vinegar, or to taste. Puree until creamy and smooth. Pulse in fresh parsley, cilantro, chives, scallions, oregano, mint, or thyme if desired. Serve on brown rice crackers - there are many delicious varieties to try including: tamari seaweed, vegetable, and black sesame.
09/30/2009 3:18:51 PM CDT
Faye says ...
I make onion toasts. I saute several thinly sliced onions in a mixture of butter and olive oil, salt and pepper them. Sometimes I add dried thyme or another herb to taste. When they are nice and soft and caramelizing, I add about a tablespoon or so of balsamic vinegar, and allow the liquid to cook off. I toast sliced baguette, and spoon some of the onion mix on top-tastes much fancier than it is, and is easy and inexpensive. Sometimes I add mushrooms to the saute as well.
09/30/2009 3:19:09 PM CDT
Jeanne says ...
1 large package cream cheese - softened finely chopped crystallized ginger (about 3 Tablespoons - more to taste) seedless green grapes, washed and dried finely chopped toasted pecans mix in the crystallized ginger with the cream cheese. Wrap this mixture around the grapes. Roll in toasted pecans. Refrigerate at least an hour.
09/30/2009 3:21:01 PM CDT
Holly O says ...
Candied Pecans and Almonds 1 lb pecan or almonds 2 egg whites 1/2 cup raw sugar 1 tablespoon cinammon powder In a large plastic bag combine nuts and egg whites - shake till all nuts are wet. Add sugar and cinnamon shake till all the nuts are covered. Bake in a 300 degree oven for 20 minutes, stir and turn all nuts then bake another 15 minutes. Remove and cool. These are the nuts that cost so much out at events and festivals and they are usually made with bad ingredients. You can do it with raw sugar, organic eggs and make a lb for about $7 or less depending on the price of the nuts. These would cost $20 a lb if purchased out and baking them makes the house smell FANTASTIC. Huge hit at parties and I am asked to make and bring these to everything. Very habit forming.
09/30/2009 3:21:18 PM CDT
Frank Dance says ...
Always a favorite in terms of ease of preparation and visual and gustatory appeal. 1 block of cream cheese topped with mango chutney. butter crackers.
09/30/2009 3:22:08 PM CDT
Erin Johnson says ...
My favorite recipie is to cut up a small bagette into 1/4 inch slices and put on baking pan. Sprinkle each with olive oil and put a small slice of gruyère cheese and green apple on top of each Bake in the oven at 350 degrees for 15 to 20 mins Voila, melt in your mouth gourmet goodness for pretty cheap!
09/30/2009 3:23:50 PM CDT
Jeannie Murphy says ...
Take pitted dates - open and add peanut butter (smooth or cruchy), had a piece of peacan then roll in sugar (red/green/white for the holidays) or melt white or dark chocolate, same as above minus the sugar - roll in chocolate, cool on wax paper. Enjoy - the kids really love to help make them, I'm not sure if they eat more than they make.
09/30/2009 3:26:19 PM CDT
Guen Sublette says ...
Stuffed Mushroom Canapes Serves 6 as a full meal; 10 as appetizers Box of extra-large shell pasta Splash of olive oil 3 T parmesan 1 T fresh parsley, chopped Stuffing 2 T olive oil 2 cloves garlic, chopped 1 onion, chopped fine 4 T fresh parsley, chopped 6 oz. mushrooms, chopped fine small can olives, chopped 8 oz cream cheese salt, pepper Boil pasta in water with splash of olive oil 10 minutes. Drain, rinse under cool water. Saute garlic and onion in olive oil several minutes until soft, then add remaining ingredients and mix well. Stuff each pasta shell with a spoon. Drizzle a bit more olive oil on top, then sprinkle with parmesan and some chopped parsley, broil in baking pan or sheet until golden -- 5 to 10 minutes.
09/30/2009 3:29:30 PM CDT
elaine fleisher says ...
I love bite size bits, and one of my faroite foods is filo dough stufed. this recipe is call Honey-glazed oinion and brie tarts. Use the mini fillo cups, 15 in package. Carmelize 1 pound oinions in melted butter, add 1 Tablespoon balsamic vinegar, 2 Tablespoon honey and 1 teaspoon salt. Stir and cook about one minute. When onions are beautiful beige about 20 minutes, put small amount in filo cup, on top put 1/2 inch piece of brie. Bake on baking sheet at 350*for 10 -12 minutes until cheese has melted. Arrange on plater and sprinkle with chopped herb. Evry stage can be done in advance. Finished pieces can be stored frozen in their plastic tray and taken out to bake at a later time. Maybe you should make a double batch, they go fast!
09/30/2009 3:29:34 PM CDT
Elissa says ...
I am a raw food vegan fan, so here is a delicious recipe for spicy nut pate. Soak any 2-3 cups of raw nuts or combination of nuts overnight in filtered water. In a blender, add the drained nuts with juice of two lemons, about a half cup of filtered water, a teaspoon of grey salt and half a teaspoon of honey if you have it, a few handfuls of cilantro or parsley, one or two raw garlic cloves to taste, a shallot or quarter onion, and tumeric, cumin, cinnamon and cayenne powder, also to taste (I use about 3/4 teaspoon each). If you have Bragg's or Ume Plum vinegar or Tamari soy, add a few shakes (optional). Blend until really smooth, taste and adjust for your taste (may want to add more liquid), then chill. I serve it in a festive bowl, next to pretty platter of romaine leaves, sliced cucumber, or zuccini. It goes nicely on any kind of cracker, including dehydrated raw seed crackers. Big hit at parties, and oh so healthful!
09/30/2009 3:30:21 PM CDT
Jennifer M. says ...
I like to layer a whole grain cracker with yogurt dip, then a cucumber slice, a little more dip, then top with half a pimento stuffed green olive.
09/30/2009 3:31:50 PM CDT
karla says ...
Spicy Italian Sausage Pineaple pieces, frozen or canned... Colby Cheese cubes Toothpicks Cut Sausages into slices then layer on toothpicks in this order Pineapple Sausage Cheese cube (cheese cube helps secure it on there) DELICIOUS combo of flavors! No sauce required just put out on a nice tray.. i also do a few with sweet italian sausage for the kids
09/30/2009 3:31:52 PM CDT
Sue Watson says ...
Stuffed Mushrooms... Makes app 24-36 button stuffed mushrooms, buy 2-3 cartons of button mushrooms, pulling stem out and mincing part of stem,(I use app 1/2-2/3 of the stem, all of it is too much for my taste) put to side, Brown spicy pork sausage, add in minced garlic cloves, minced mushrooms, minced onions, salt and pepper, add in velveeta cheese, mix, when cheese is melted and flavors melded, stuff mushroom caps, broil in oven. When cheese is bubbling over, ready. These can be prepared up to putting in oven, prior to guests arriving, as long as they are refrigerated.
09/30/2009 3:32:18 PM CDT
Jill says ...
My mother always made chopped liver on crackers for a holiday appetizer. Since I am a vegetarian, I have created a meatless version that looks and tastes just like mom's. Cook 1/3 pound of brown lentils until al dente and refrigerate. Boil 2 large eggs and refrigerate. Combine chilled lentils, chopped eggs, a small onion chopped (or less depending on your taste), and light mayo. Serve with crackers. Yummmm....
09/30/2009 3:32:33 PM CDT
Jennifer says ...
Sweet Pumpkin Spread 4 ounces Tofutti's Better Than Cream Cheese at room temperature 2 tbs brown sugar 2 tbs agave nectar 1/4 cup canned or cooked pumpkin 1/2 tsp pumpkin pie spice 1/4 tsp cinnamon 1/4 tsp vanilla extract apples graham crackers or pita crisps Combine Tofutti, sugar, agave in a food processor and blend until creamy. Add everything else and blend until thoroughly whipped. Chill for a minimum of 1 hour. Serve on apple slices, graham crackers, or pita crisps. Enjoy!
09/30/2009 3:35:09 PM CDT
Diana Lovejoy says ...
HOLIDAY YAM BITES Organic Baked yams Pineapple slices cut in fourths Organic Orange juice WF Organic Pumpkin Pie spice WF Organic salted Butter Organic Dried Cranberries Mix the yams, juice, butter, and spices to taste. Place mixture on top of pineapple. Put a couple of cranberries on top of mixture. Stick a toothpick in the center.
09/30/2009 3:35:29 PM CDT
Leigh Ann S. Garrett says ...
Jalepeno Poppers 4 jalapeno's (from your garden or Whole Foods!) Cream cheese Flour (whole-wheat or white) 1 egg and milk (for egg wash) seasoned bread crumbs (panko or italian) 1) Cut jalapeno's in half, dispose of ribs and seeds (you may want to wear rubber gloves when handling seeds) 2) Using spoon, scoop cream cheese into each side of jalapeno 3) Coat jalapeno in flour 4) Dip into egg wash 5) Coat into bread crumbs until completely covered 6) Fry in hot oil, preferably vegetable oil, until golden brown** 7) Serve w/ your favorite sauces; ranch or salsa for example. *Poppers can also be made in advance and frozen. **Can be baked instead at 450 degrees until golden brown.
09/30/2009 3:35:59 PM CDT
Jude Johnson-Shupe says ...
A few years ago I created an appetizer from what I had in stock in my fridge because of course I had forgotten a party I had been invited. Much to my surprise the appetizer which I christened pepperoni pinwheels were a rousing success. I used premade pizza dough rolled it out into a thin rectangle sprinkled it with garlic powder, dry italian herbs, and a fresh grated parmesean cheese. I layered pepperoni across the dough length wise and up. I rolled it like you would a cinnamon roll and sliced it into pinwheels. I baked them at 375 F. for 20 minutes and served them with marinara. They have become a household staple.
09/30/2009 3:37:13 PM CDT
Ashley says ...
Greek inspired Stuffed Mushrooms - Takes a while, but is a great party pleaser! Ingredients: 1 pound medium mushrooms, stems removed and cleaned 5 tablespoons melted butter ¼ cup lemon juice 8 oz crumbled, herbed feta cheese ½ cup Philadelphia Cream Cheese, room temperature ½ cup shredded parmesan cheese ½ cup minced green onions ¼ cup minced parsley 1 egg ½ cup crumbled Club Multi Grain Crackers 1 teaspoon garlic salt Preheat oven to 350 Combine melted butter and lemon juice. Brush onto caps inside and out. Combine remaining ingredients. Mound onto mushroom caps. Place on lightly greased cookie sheet and bake 10-12 minutes, broil a few seconds to brown. Serves 6-10.
09/30/2009 3:37:30 PM CDT
Judy says ...
Small Bites...This is real easy and quick, your favorite crackers, i like wheat thins (Low Fat) Top them with Cream Cheese (Low Fat), a slice of Lox, your favorite spice I use Spike (always) if you want a little green to go with that you can add a small basil leaf.. wa-la Put this on a christmas plate (leave for host)this is especially nice for taking over to family & friends for the holidays....
09/30/2009 3:37:37 PM CDT

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