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A refreshing, not-too-sweet fresh cherry and green-tea cocktail with crisp white wine and sparkling Italian soda. To gild the lily, add a splash of rum.
Raw spinach or kale leaves make a surprising pesto for this good-for-you pizza.
Pack this quick-and-easy salad for lunch or serve it as a side dish with an Asian meal. For a shortcut, pick up pre-cut veggies from the salad bar.
Serve this perfect frittata for one with a green salad on the side, if you like. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
Although these luscious shortcakes are delicious topped with strawberries, you can use all manner of other fruits, too. Blueberries, raspberries, peaches and plums are particularly tasty substitutes.
Grilling summer vegetables gives them a smoky sophistication we don't often associate with zucchini and yellow squash. Pile the veggies on top of crisp whole wheat tortillas for an easy seasonal feast.
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.
The quinoa in this recipe gets baked in the oven so it doesn't need to be precooked. Instead, it settles into the bottom of the pan and creates a moist crust. Quinoa is a super grain—it contains all 8 essential amino acids—making it a complete protein.
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.
Enjoy this sweet and peppery beef with baked sweet potatoes or roasted broccoli. Leftover beef makes great roast beef sandwiches.
These tasty fajitas are deliciously quick to make. Splitting the chicken breasts ensures that they broil quickly. To split them, place on a cutting board and use a sharp knife to slice them evenly through while you apply slight pressure on top with the other...
This full-flavored soup uses potatoes and sourdough bread for creaminess without adding dairy. If desired, top with homemade sourdough croutons or finely chopped raw broccoli and cauliflower.
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A medley of organic vegetables gives this wholesome stew loads of nutrients and a hearty broth. Chipotle peppers and flavorful Mexican seasonings add spice, while whole green beans and chunks of corn and squash make for a pleasing, colorful presentation.
A colorful, satisfying bowl of chili that packs plenty of flavor — even for the most dedicated meat eaters.
Fresh asparagus are a sure sign that spring is coming. This easy frittata makes a refreshingly light dinner or lunch. Or serve with biscuits or scones for brunch.
This robust stew-like soup makes a wonderful dinner served with potato latkes and applesauce on the side. Store leftovers in the refrigerator or freeze in containers for future use.
In this kid-friendly recipe, egg salad can be used instead of hummus, if you like.
Add a sweet and spicy Asian note to the holidays with this effortless chicken dish. The savory spice mixture seals in the natural juices and ensures superbly tender meat, and the honey butter glaze adds a delightful finishing touch.
Serve these stuffed squash halves immediately or fill with the stuffing and refrigerate them, covered, one day in advance. Simply reheat them before serving.
Looking to cut down on fat and calories? Cooking food in a packet is one of the best ways to keep the flavor locked in and cleanup couldn't be easier.