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In a nod to the corn-on-the-cob often served by street vendors in Mexico, sweet corn is brushed with a smoky chipotle spread before grilling, and then finished with crumbled cheese, cayenne and a squeeze of fresh lime juice.
This sophisticated grilled salad provides another delicious reason to make the most of cookout season. The creamy ginger and date dressing packs a spicy bite and is excellent when served with grilled meats and vegetables, too.
Cucumbers and tangy feta cheese make a refreshing accompaniment to garlicky grilled chicken. Chunks of firm fish such as swordfish or salmon can be substituted for the chicken if you like.
Pack this delicious alternative to mayonnaise-based potato salads with more veggies by doubling the amount of cabbage and carrots, if you like.
Use leftover compound butter tossed in pasta, spread on freshly baked biscuits or melted into a fresh vegetable sauté.
The secret to the "perfect" burger isn't in the seasoning; it's in the beef! At Whole Foods Market, our hamburger meat is ground fresh, butcher style in each store. We select only muscle meat and follow strict handling guidelines to ensure its quality. The best...
These versatile little cakes can be enjoyed as breakfast muffins, snacks or dessert. Frost with Maple Cream Cheese Frosting, if you like.
Spaghetti squash makes an excellent side dish or a fun substitute in thin noodle recipes, from Asian to Italian. It is loaded with nutrients, such as beta carotene and fiber, and is tender, with just a slight crunch.
Tiny red aduki beans deliver a low-fat source of protein and fiber while balancing the flavor of sweet potatoes and bitter greens.
To ensure the butter is cold enough, chill it in the freezer for a few minutes while you ready the rest of the ingredients.
Paired with a fresh green salad, this pasta makes a meal in less than 20 minutes. Feel free to substitute grilled wild caught salmon, available fresh in the summer months.
Savory and fluffy, these French-style soft scrambled eggs are the real deal.
This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children...
Brown rice is a nutritious whole grain that delivers fiber, protein and selenium. It is not another type of rice; it's the same as white rice without all the good stuff removed in processing.
Serve these hearty veggie burgers on whole grain buns with your favorite condiments. A great make-ahead recipe, instructions for freezing and cooking from frozen are included.
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Paired with a fresh green salad, this pasta makes a meal in less than 20 minutes. Feel free to substitute grilled wild caught salmon, available fresh in the summer months.
A robust mix of mushrooms serves as the filling for this rich quiche. Serve with a salad of seasonal greens.
During the warmer months we can't resist making huge batches of this great salad. Take liberties with the ingredients, as this recipe is best when prepared according to your own taste. If you prefer, cook the broccoli in boiling water until tender before adding it...
The combination of flavorful bison meat, creamy Gorgonzola and rich sun-dried tomatoes is sure to wow a crowd. Serve these burgers on buns with lettuce, red onion and tomatoes.
Crisp potatoes are the perfect vehicle for adding flavorful salt just before serving. In general, salt draws out moisture from potatoes, so don't salt them at the beginning of or during the cooking process since that will prevent potatoes from developing a crispy...
Leftover roasted chicken and turkey can be beautifully disguised in these enchiladas, which are topped with tangy prepared salsa verde. Thanks to canned enchilada sauce, this Mexican-inspired baked main course is easy to throw together even on busy a weeknight.
This luscious, fudgy cake is gluten-free delight -- a little goes a long way!
Toasted coconut, stir-fried tropical fruits and a touch of fresh ginger make a fine topping for ice cream.
Nutritious and flavorful, with added heat from a jalapeño, this recipe is an ideal choice for a quick evening meal. Dal is one of the principal foods of the Indian subcontinent where the term can be used to mean either an ingredient or the dish made from it.