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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.
Serve as a side dish at any meal or as a main course with a green salad on the side. To make preparation a snap, use a mandolin to slice the potatoes.
This is one of the most impressive and classic roasts; perfect for a crowd. Although we suggest that this recipe serves 16, those with large appetites may ask for seconds.
Eye of round is an extremely lean beef roast and should not be overcooked. For best results, slice very thinly. Serve with a side of steamed green beans and mashed potatoes and keep leftovers for sandwiches.
Mango lends a sweet note to this colorful quinoa salad with a variety of flavors and textures. It's equally delicious served warm or chilled.
Freshly grated ginger gives this sweet carrot puree a hint of heat and flavor. For some crunch, add a garnish of toasted pumpkin or sunflower seeds.
Add a touch of elegance to your next outdoor gathering with these distinctively flavored grapes. Makes a superb appetizer or an impressive garnish for green salads topped with blue cheese dressing.
Cut these chewy marshmallow and corn flake cookies into other Halloween shapes, too. Be sure to enjoy the cookie trimmings as a treat!
Here's a simple, adaptable brine recipe that will give roasted turkey a terrific flavor base. This produces 1 gallon, which should be adequate to submerge a small turkey (up to 12 pounds) (or 2 chickens). Double the recipe for birds up to 20 pounds.
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Using whole grain macaroni, a small amount of expeller-pressed mayonnaise and raw apple cider vinegar, this lighter version of the classic macaroni salad boasts a bit of crunch from the celery and shallots.
Traditionally, smoked or fresh southern pork sausage, known as Andouille, is the centerpiece of this Cajun-inspired dish. Pinto beans, onions and green peppers get a kick from fire roasted tomatoes and green chiles in this deceptively simple yet filling meal.
Cold lentils mixed with colorful vegetables, a touch of lemon juice and olive oil make a refreshing side dish for the summer table.
Light and flaky, halibut is an ideal choice for a simple summer dinner. Here halibut steaks are marinated in a watermelon-raspberry vinaigrette, quickly grilled, and then topped with refreshingly tart watermelon salsa.
Serve these stuffed squash halves immediately or fill with the stuffing and refrigerate them, covered, one day in advance. Simply reheat them before serving.
Packed with dried fruits and nuts, these bars make a great snack when you're on the go.
This makes an excellent dip for carrot or celery sticks, or blanched green beans and asparagus. It easily doubles as a creamy salad dressing, too.
Our slightly savory version of the holiday favorite starts with a homemade cornbread mix and highlights the natural sweetness of corn.