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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.
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.
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.
Subtly sweet, toasted macadamia nuts take kale to new culinary heights in this easy side.
A reader shared this recipe for a very simple, fresh salad of bean sprouts with tomatoes, red onion, cooling cukes and zesty lime juice. Assemble just before serving.
This creamy, addictive condiment could taste so familiar it just might have you singing an old burger jingle. Try it with grilled meats and veggies, too.
This kid-friendly sandwich is a snap to make for busy moms and dads and it melts beautifully in a toaster oven, too. Grown-ups might like the sandwich layered with fresh tomatoes and pesto instead of marinara sauce.
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...
With a little blender and freezer magic, fresh raspberries, bananas and rich cashews make a sweet and flavorful "ice cream."
Vegetables soaked in a rich hummus marinade and then grilled make a superb topping for these tortilla pizzas, but you could also buy prepared grilled vegetables and just give them a sprinkling of balsamic vinegar.
Make a quick weeknight dinner with this simple pork recipe featuring a pan sauce made of shallots, white wine and sweet raspberries. Serve with steamed green vegetables or baked sweet potatoes.
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Serve these with something green to balance out the meal and remember that ketchup does not count as a vegetable!
This vibrantly colored stir-fry features shrimp with snow peas, sugar snap peas and green peas. The stir-frying goes quickly, so be sure to measure all of the ingredients before you start cooking. Serve with brown or white rice.
Whether you boil or roast the beets for this refreshing salad the results are delicious, so use whatever method works best in your kitchen. You'll find that tangy tarragon vinegar is a great match for crisp, bitter endive leaves in this side dish.
Tender lamb cooks slowly along with leeks, mushrooms, eggplant and potatoes in this ideal autumn dish. Cinnamon, turmeric, cumin, coriander and a touch of cayenne perfectly spice this Moroccan medley. Serve over cooked couscous or rice to absorb every drop of the...
Use seasonal berries for this refreshing salad, matching tangy goat cheese with sweet berries, roasted red onions, walnuts and tomatoes.
Pair these stuffed zucchini or eggplant with the chickpea salad for a complete meal or serve the zucchini alone as a side dish for grilled meats.
Let this sandwich sit for several hours for the flavors to meld and the oil to impart the bread with a delicious flavor.
A colorful and original variation on traditional chicken salad, this dish combines chicken and vegetables — crisp zucchini, grape tomatoes, baby spinach leaves and roasted peppers — with Kalamata olives and orzo pasta.
Try this delicious "pasta" made from strips of summer squash and zucchini tossed with tomatoes, olive oil and fresh basil and oregano for a dish packed with bright flavors.