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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.
Ground lamb, potatoes, dried currants and fresh oregano rolled in tender chard leaves create a modern twist on stuffed grape leaves.
This fun lunch is ideal for kids to help make since they can roll up the meat and cut ingredients with a table knife.
Spicy, sweet and tangy, the sauce would also be good with ham.
Turn everyone's favorite holiday drink into a rich (and amazingly simple) dessert. With just six ingredients, this pie comes together in minutes. Use a store-bought crust or make with your own personal favorite single crust recipe.
The parsley in these treats makes them a secret breath freshener for your pooch; substitute dried mint for half of the parsley, if you like.
The popular dish of chicken or tofu and veggies in a sweet and tangy sauce is simple using whole-grain chicken nuggets or pre-baked tofu or try our Easy Baked Tofu. Serve with brown rice.
Roasted sweet potatoes transform into a wonderfully sweet pie with subtle coconut flavor. The gingersnap crust is easy to make and adds an intense punch of flavor to each bite.
Pot roast delivers great flavor for an affordable price at about $2.40 per serving. Alter this recipe's cooking time to suit your needs, using the high-heat setting on your slow cooker to speed things up, if you like.
This wonderfully savory bread is terrific with soups and stews, with cheese, or just as a snack loaf. The mix couldn’t be easier both to put together and to mix up and bake. For a vegan version, you can substitute plain almondmilk for cow’s milk.
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A fool is a classic English dessert made by folding puréed fruit into whipped cream. In this recipe we add refreshing mint and tangy plain yogurt to balance the rich cream.
Cardamom and garam masala add subtle spice to split peas and sweet potatoes.
We love red snapper, but salmon, swordfish or tuna fillets work equally well in this recipe. If you'd like to make the salsa ahead, simply wait to add the avocado until serving time and store the salsa, covered, in the refrigerator.
These granola bars are not-too-sweet, crunchy, toasty and truly delicious -- a perfect addition to lunchboxes and snack packs.
In this unusual yet delightful pairing, thick-cut chops are soaked in a pear juice brine mixture, browned and then served with a piquant pear chutney. Enjoy this dish with spinach or green beans.
Take a break from meat and serve these easy wraps at your next get together. They're full of protein and flavor and low in fat.
The attractive contrast of mixed greens and orange melon is just a prelude to the refreshingly light flavor of this simple summer salad. Chewy dried cherries and crunchy toasted pecans add flair and texture to the smooth tofu and balsamic vinaigrette.
Sweet meets savory in this stunning salad. Dappled with goat's cheese and dark red roasted beets, this baby spinach side dish is lightly coated in a sherry walnut vinaigrette. Toasted walnuts add a tasty crunch and a burst of flavor.