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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.
The deep earthy flavor and meaty texture of cremini mushrooms is the base of this hearty recipe. Add the arugula to the hot pasta just before serving to preserve some of the leafy texture and punch of the greens.
Enjoy this savory dip, a mixture of delicious crab and artichokes in a creamy base, with crostini, pita chips, crackers or crudités.
This stew comes together easily, simmering on top of the stove for a couple of hours and giving you the time to take care of a few spring cleaning projects.
Try this colorful and flavorful shrimp and vegetable sauté over creamy coconut brown rice. There's plenty of time to chop, prep and cook shrimp and veggies while the rice cooks.
This colorful salad travels well for a nutritious and portable lunch.
Which came first, the chickpea or the egg? These rich and tangy deviled eggs with chickpeas (a.k.a. garbanzo beans) are inspired by hummus, yet have an irresistible appeal all their own.
To make this salad during times of the year when panettone isn't available, use cubed brioche or walnut-raisin bread instead.
Whether for breakfast, dessert or a snack, parfaits are a scrumptious way to get fresh fruit and nuts into your day! Plus, they can go from casual to elegant simply by layering more carefully.
Easy to make and fun to eat, this crispy wake-up-your-tastebuds tofu provides a delicious vegan version of traditional corn dogs. Sweet and hot mustard is the secret ingredient in the tangy, delicious coating.
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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.
Here's a great way to use leftover turkey or chicken and wild rice. Enlist help from the kids for rolling up the leaves.
Walnut oil gives a touch of elegance to this easy-to-prepare side dish that goes well with Spaghetti Aglio e Olio or other authentic Italian fare.
Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
Plantains are "cooking bananas" popular in tropical areas of Latin America. Traditionally served as a side dish with black beans, this recipe can also be used as a dessert with an exotic flair.
A simple garnish of cherry tomatoes and green onions lets the flavor of antioxidant-rich wild salmon stand on its own. Serve with a green salad.
Tofu works well in chili, absorbing flavors and mimicking the texture of meat. Add a small jalapeño pepper to spice it up a bit. Serve chili piping hot in bowls, over steamed brown rice, if you like.
This complete meal packs a protein punch thanks to the garbanzo beans and tuna. Serve with a glass of chilled white wine, if you like.