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Nondairy milk and cashews combine to create a creamy sauce for kale or your favorite leafy greens.
A Better Breakfast Pita Pocket
This is a super tasty way to get vegetables into the morning meal and you can change it up to suit your taste. Try substituting broccoli or asparagus for the spinach; add sausage or veggie sausage; use warm whole wheat tortillas or naan in place of the pitas.
This fall dessert focuses on the flavors of fresh apples rather than baked. Make this pie a few hours before you're planning to serve it as the filling needs some time to soften.
Top this hearty breakfast favorite with any dried or fresh fruit and sweeten with honey, agave nectar or turbinado sugar, if you like. For added flavor and texture, sprinkle ground flaxseed or wheat germ over the top just before serving.
Acorn Squash with Cranberry Apple Quinoa
This recipe combines favorite fall vegetables with one of our favorite gluten-free grains. Use both white and red quinoa for a rich autumnal color.
This interesting, not-too-sweet cake is representative of traditional Asian desserts, which tend to be less sweet than those from other cultures. Sweetened adzuki beans are a customary filling for baked goods of this kind. Use your choice of canned or cooked dry beans. Mochi sweet rice flour can be substituted to make the recipe truer to its origins.
Agave nectar, an alternative sweetener made from the agave plant, sweetens this take on classic key lime pie. Be sure to chill this pie overnight so that its creamy custard sets.
Aged Balsamic Vinaigrette with Dijon
Secret Ingredient: Aged Balsamic Vinegar This simple vinaigrette makes a tasty marinade for chicken, pork or vegetables. To learn how to make this recipe, watch the Secret Ingredient cooking show.
Ale-Braised Baby Bok Choy with English Cheddar
This delicious and speedy side dish pairs bok choy with tangy cheddar and rich walnuts. Serve it alongside roast pork or poultry, or pair it with brown rice and baked tofu for a very satisfying vegetarian meal.
Ale-Braised Bratwurst with German Potato Salad
Bratwurst can be made from chicken, pork, turkey, veal or even buffalo, but pork and veal are the traditional choice. Typically spiced with warm flavors such as nutmeg and ginger, this German sausage pairs well with classic German-style potato salad.
Something between pico de gallo and Insalata Caprese, this fresh, flavorful dip might become your new summer favorite. Use fresh oregano or marjoram in place of some of the parsley, if you like.
The grilled vegetables appearing in this salad have a sweet, smoky flavor that complements the lime juice. The exotic spices that flavor this salad are commonly used in the North African spice mixture called dersa, which is the Algerian equivalent of curry powder. This makes a great entree salad and may also be used as a sandwich filling. From The Whole Foods Market Cookbook.
All Natural Better-Than-Boxed Beef Stroganoff
Kids love it and it's easy to make in minutes, but you're concerned about the preservatives and other not-so-natural ingredients listed on the back of its box. Sound familiar? The kind customer who sent us her request for a natural version of a popular "out-of-the-box meal" said, "Help! My family loves beef stroganoff. Could you give me a healthy alternative?" Yes, we sure can, and thanks for asking.
This almond-rich pie crust is just right for making chocolate or banana cream pies. Spiced pumpkin pie is a perfect match for it, too.
All-Natural Honey Mustard Salad Dressing
This easy-to-make salad dressing has a sweet and slightly tangy flavor. Experiment by trying different vinegars and mustards. A mild honey such as clover or orange blossom works best in this recipe. Toss dressing with salad greens or serve as a dipping sauce with chicken, fried mozzarella or potatoes.
Thanks to Monika who shops in Madison, New Jersey, for this toothsome dessert filled with the delicate flavor of pears. We made it natural by replacing the butter with expeller-pressed oil and applesauce, substituting whole wheat pastry flour for half of the white flour and reducing the sugar content by half with natural brown cane sugar.
All-Natural Taco Seasoning Mix
This seasoning mix is the secret behind terrific tacos, whatever the filling — ground beef, chicken, turkey or sautéed veggies. Use it in any recipe that calls for taco seasoning. Our favorite? Try these Turkey Tacos.
A rich mixture that's not too sweet but just enough to be enjoyed as a warm after-dinner treat.
Almond Crusted Salmon with Caramelized Onions and Basil
Almond meal, made from ground blanched almonds, forms the nutty topping on this baked salmon with slowly caramelized sweet onions and fresh basil spooned over the top. Serve this dish as a main course along with roasted or mashed potatoes, steamed vegetables and a green salad.
Tofu combines with almond butter, cinnamon and almond milk in this tasty egg- and dairy-free version of a well-loved classic. This toast browns best when using a non-stick cooking surface. Serve with a dollop of soy vanilla yogurt topped with fresh sliced strawberries for a scrumptious start to your day.
Almond-Crusted Goat Cheese over Mixed Greens
Warm goat cheese, toasted almonds and cool greens combine for an easy and satisfying luncheon or light dinner.
All manner of dried fruits are delicious in this recipe. Try adding a handful of sliced dried apricots, dried cranberries or raisins to this filling morning mix. It's equally good eaten out-of-hand as a snack.
You'll appreciate the rich flavor in this banana bread thanks to nutty amaranth flour.
Amaranth Hot Cereal with Cherries and Walnuts
Looking for a new hot breakfast cereal to add to your repertoire? Give amaranth a try. Its nutty flavor is delicious with warm spices, maple syrup, cherries and walnuts.
Amaranth, which is rich in calcium and protein, lends added texture to these honey-sweetened, raisin-studded corn muffins. Substitute dried cranberries or sultanas for the raisins, if you like, and enjoy them warm with a bit of butter.
Anasazi Beans and Rice with Kielbasa
Make a classic favorite (red beans and rice) with colorful burgundy-and-white Anasazi beans. Slightly smaller than pinto beans, they cook much faster and soak up the other flavors in this hearty dish.
Add a few slices of avocado to the salad for extra texture or serve alongside grilled mangoes or pineapple, if you like. Hints of ancho chile from the steak's marinade will impart a mild heat to the sweet balsamic vinaigrette on the greens. Have a little steak leftover? Use it to make Steak and Guacamole Quesadillas.
Ancient Grain Stuffed Red Bell Peppers
Impressive, yet simple with whole grains and arame, a mild sea vegetable. Feel free to add more herbs or top with toasted sesame seeds.
Although this salad calls for many ingredients, most of them can be found prepared and ready to use. No heating of the kitchen required for this salad that offers something for every taste. Serve with crusty bread and a crisp white wine.
Serve these bright, flavorful appetizers before an Italian meal. They can be made up to 3 hours in advance and you can simply halve the recipe to feed a smaller crowd.
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