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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.
For an authentic taste to this classic Greek salad, also called Saláta Horiátiki, use Greek olive oil, Kalamata olives, sheep or goat's milk feta and fresh oregano.
Braising in flavorful ingredients is the secret to making lesser-known (and right-priced!) cuts of beef impressive. The beef can be cooked and shredded up to three days ahead and then gently reheated with a splash of water.
Coconut milk and garbanzo beans give this simple puréed carrot soup both body and unexpectedly rich flavor.
Beef coated in sesame, garlic and crushed red pepper has a rich flavor and nutty, spicy finish. Served atop spinach tossed in a simple citrus-miso dressing, this meal can be prepared in a snap. Pair with a side of steamed brown or white rice.
Enjoy a rich combination of chocolate and coconut with this simple fudge. No candy thermometer needed, this fudge comes together easily into a creamy and decadent treat. Keep refrigerated to maintain its shape.
Slightly sweeter than the canned variety you might be used to, green garbanzo beans have a fresh flavor similar to peas. Serve this extra-green guac with raw veggies and baked tortilla chips or baked whole grain pita chips.
Top the finished biryani with a fragrant mix of sliced jalapenos, tomato wedges, and chopped cilantro, if you like. This recipe was inspired by Whole Planet Foundation microcredit clients and their projects.
A hearty meal on its own, or a terrific opener to a vegan main course like our Celebration Lentil Loaf.
A basic bar recipe that yields ten naturally sweet, filling snacks for a pittance! Made primarily from dates they're dairy-free and low in fat and sodium, with no added sugar.
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This variation on traditional hummus will add vibrant color and flavor to your holiday table. Rather than using chickpeas, this dip features lentils and sweet potatoes cooked with onions, garlic and spices and seasoned with white miso and lemon juice.
Baba ghanouj, also called baba ghanoush, is a savory purée of eggplant flavored with tahini, lemon juice and fresh herbs. Eat it with wedges of whole wheat pita bread for dipping or spoon it over roasted meats and vegetables.
Cranberries and pecans, two symbols of the fall harvest, work beautifully in these rich shortbread cookies. Serve them with strong black tea for an afternoon treat.
Cooked millet is a great breakfast alternative to oatmeal or cream of wheat. Here it's infused with cinnamon and cardamom and served with dates and sweet mandarin oranges.
This Asian-inspired salad is easy and full of flavor, combining crunchy cashews with sweet oranges and baby corn. Ingredients with an asterisk (*) are available in the Whole Foods...
Cut this potato-based kugel into squares and serve as a side dish at brunch, lunch or dinner.
A flavorful sauce of tomatoes, tarragon and a touch of orange juice makes a delicate companion to cod. Serve with rice or pasta.
Banana Sundaes for breakfast? Well, it might not be exactly what you had in mind, but this power-packed "sundae" comes loaded with nuts and seeds for a filling and very yummy breakfast.
Make this rich custard pie in the summer, when fresh, plump blueberries are at their best. Change up the flavor by adding 1/4 teaspoon ground cinnamon or 1 teaspoon lemon zest.