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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.
This fresh winter salad is marinated in tangy citrus vinaigrette and topped with roasted cashews. Serve as a side dish or spoon over salad greens for a light main course.
Transform leftover stuffing into these delicious stuffing cakes. They're easy to pull together the day after a big holiday feast. Mix in leftover mashed potatoes or sweet potatoes if you like, using 1 egg for every 2 cups leftovers.
Crunchy jicama and bright, tender beets are the perfect duo in this bright salad. When in season, substitute blood oranges or grapefruit when for the oranges. If you're in a hurry, skip the marinating time for the beets.
Serve this colorful slaw at summer cookouts alongside your favorite grilled foods.
Complete your Thai Tofu Crunch lunchbox by adding a soy yogurt cup, dried mangos or dried apricots, gingersnaps, and juice or sparkling water.
Who can resist a traditional hot Cuban sandwich with thinly sliced meats, pickles and melted cheese on perfectly pan-toasted bread? Our version is not quite traditional, but definitely delicious -- try piling on baby spinach, sliced red onion and roasted red...
Sturdy collard leaves make excellent nutrient-dense wrappers for a tasty mixture of aduki beans, bell pepper and brown rice.
Serve this salad with chicken, fish, grilled tofu or simply on its own to wow a crowd. With tomatoes, corn, chives, basil and black beans, it packs a healthy dose of antioxidants.
Whole wheat pasta and flour gives this hearty macaroni and cheese a pleasant nuttiness.
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These granola bars are not-too-sweet, crunchy, toasty and truly delicious -- a perfect addition to lunchboxes and snack packs.
Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
Cold lentils mixed with colorful vegetables, a touch of lemon juice and olive oil make a refreshing side dish for the summer table.
Packed with dried fruits and nuts, these bars make a great snack when you're on the go.
Our slightly savory version of the holiday favorite starts with a homemade cornbread mix and highlights the natural sweetness of corn.
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.
Waste not, want not! Make excellent use of leftover bread in this Tuscan favorite, often called Panzanella.
Look for the best asparagus in the springtime. And brush the prosciutto with a bit of Dijon mustard for extra tanginess, if you like.