Comments on: Share Your Best Meal of The Week http://blog.wholefoodsmarket.com/2009/03/share-your-best-meal-of-the-week/ The Official Whole Foods Market Blog Tue, 14 Feb 2012 16:14:52 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Anne Mitchell http://blog.wholefoodsmarket.com/2009/03/share-your-best-meal-of-the-week/#comment-35747 Anne Mitchell Mon, 11 Jan 2010 19:26:26 +0000 http://blog.wholefoodsmarket.com/?p=1297#comment-35747 I am looking for a great recipe using TVP (textured vegetable protein) Anne I am looking for a great recipe using TVP (textured vegetable protein)
Anne

]]> By: Marianne http://blog.wholefoodsmarket.com/2009/03/share-your-best-meal-of-the-week/#comment-27966 Marianne Wed, 23 Sep 2009 22:05:16 +0000 http://blog.wholefoodsmarket.com/?p=1297#comment-27966 please create a print option for meal of the week. Thx please create a print option for meal of the week.
Thx

]]> By: Josh http://blog.wholefoodsmarket.com/2009/03/share-your-best-meal-of-the-week/#comment-13589 Josh Thu, 02 Apr 2009 19:28:31 +0000 http://blog.wholefoodsmarket.com/?p=1297#comment-13589 The best meal I had all week was a garlic and rosemary beer can chicken. You take a whole chicken, small enough to fit in your grill with the lid closed, and rub it with olive oil and whatever spices you want. I like to stuff some onions, garlic, and rosemary inside of the chicken. Next, you take a beer can half full of beer and put some garlic and rosemary in it. You slide that can into the bottom of the chicken so it can sit upright on the grill. Put the chicken with the beer in it over indirect medium heat with the lid closed. It should take about 2 hours to cook, but it's well worth the wait! Bon Appetit The best meal I had all week was a garlic and rosemary beer can chicken. You take a whole chicken, small enough to fit in your grill with the lid closed, and rub it with olive oil and whatever spices you want. I like to stuff some onions, garlic, and rosemary inside of the chicken. Next, you take a beer can half full of beer and put some garlic and rosemary in it. You slide that can into the bottom of the chicken so it can sit upright on the grill. Put the chicken with the beer in it over indirect medium heat with the lid closed. It should take about 2 hours to cook, but it’s well worth the wait! Bon Appetit

]]> By: Kris http://blog.wholefoodsmarket.com/2009/03/share-your-best-meal-of-the-week/#comment-13538 Kris Tue, 31 Mar 2009 21:59:25 +0000 http://blog.wholefoodsmarket.com/?p=1297#comment-13538 My favorite- and go to meal- is a variation on roast chicken. I cook a chicken in a dutch oven at 400 for an hour. (Rinsed, salt, pepper, garlic in cavity, or onion). At the same time, I roast veggies- sam 1 hour, same 400! Too easy- and great leftovers. My favorite- and go to meal- is a variation on roast chicken. I cook a chicken in a dutch oven at 400 for an hour. (Rinsed, salt, pepper, garlic in cavity, or onion). At the same time, I roast veggies- sam 1 hour, same 400! Too easy- and great leftovers.

]]> By: Mabel http://blog.wholefoodsmarket.com/2009/03/share-your-best-meal-of-the-week/#comment-13514 Mabel Tue, 31 Mar 2009 00:05:29 +0000 http://blog.wholefoodsmarket.com/?p=1297#comment-13514 Recently I have had lots of work that demand all my time. I was tired of having sandwiches and I was craving for something warm and flavorful. There were not many things on my fridge either so I had to make use of what was left there. A beautiful bunch of red swiss chard, a pair of carrots. In 1 Tbsp of olive oil I sauteed a finely diced shallot and added the carrots in small slices (not very thin) after few minutes (medium temperature) I added the rind of an orange that was around, and I had on the freezer ginger that I grinded over the pan (not sure of the amount but I like it a lot!) then I added the swiss chard in small pieces and the juice of half the orange I used for the rind and I mixed, sauteed for another 2-3 minutes, salt and pepper. When i was in the middle of the preparation I thought that some carbs might make this nice and the fastest thing I found was whole wheat cous cous... I served a bed of couscous covered with my legumes and some sliced almonds I found on the pantry. It was very tasty, fast (less than 10 min) and very, very, satisfying. Recently I have had lots of work that demand all my time. I was tired of having sandwiches and I was craving for something warm and flavorful. There were not many things on my fridge either so I had to make use of what was left there. A beautiful bunch of red swiss chard, a pair of carrots.

In 1 Tbsp of olive oil I sauteed a finely diced shallot and added the carrots in small slices (not very thin) after few minutes (medium temperature) I added the rind of an orange that was around, and I had on the freezer ginger that I grinded over the pan (not sure of the amount but I like it a lot!) then I added the swiss chard in small pieces and the juice of half the orange I used for the rind and I mixed, sauteed for another 2-3 minutes, salt and pepper.
When i was in the middle of the preparation I thought that some carbs might make this nice and the fastest thing I found was whole wheat cous cous…
I served a bed of couscous covered with my legumes and some sliced almonds I found on the pantry.
It was very tasty, fast (less than 10 min) and very, very, satisfying.

]]> By: Carly http://blog.wholefoodsmarket.com/2009/03/share-your-best-meal-of-the-week/#comment-13503 Carly Mon, 30 Mar 2009 16:23:05 +0000 http://blog.wholefoodsmarket.com/?p=1297#comment-13503 I had made pea soup, and tossed the leftovers w/ WW pasta, fresh mozzarella cheese and black olives. It was delicious! I had made pea soup, and tossed the leftovers w/ WW pasta, fresh mozzarella cheese and black olives. It was delicious!

]]> By: Cindy http://blog.wholefoodsmarket.com/2009/03/share-your-best-meal-of-the-week/#comment-13471 Cindy Sun, 29 Mar 2009 14:47:58 +0000 http://blog.wholefoodsmarket.com/?p=1297#comment-13471 For a super quick and easy meal, I like baked quesadillas. Simply take whole wheat tortillas put shredded cheese of your choice on half of each tortilla, include small amounts of other ingredients like black beans, chicken, shrimp, carmelized onions, red peppers or jalapenos. You can use whatever you have as leftovers tht sounds good. Just keep it to small amounts so you don't over power the tortilla. Fold the tortilla in half and place on a cookie sheet. Place in oven at 350 degrees until cheese is melted and tortilla is slightly golden. Top with sour cream and salsa. Using low fat cheese makes this a very healthy dish. For a super quick and easy meal, I like baked quesadillas. Simply take whole wheat tortillas put shredded cheese of your choice on half of each tortilla, include small amounts of other ingredients like black beans, chicken, shrimp, carmelized onions, red peppers or jalapenos. You can use whatever you have as leftovers tht sounds good. Just keep it to small amounts so you don’t over power the tortilla. Fold the tortilla in half and place on a cookie sheet. Place in oven at 350 degrees until cheese is melted and tortilla is slightly golden. Top with sour cream and salsa. Using low fat cheese makes this a very healthy dish.

]]> By: Amy http://blog.wholefoodsmarket.com/2009/03/share-your-best-meal-of-the-week/#comment-13453 Amy Sat, 28 Mar 2009 15:22:07 +0000 http://blog.wholefoodsmarket.com/?p=1297#comment-13453 We've had freezing rain, and a bug going around that's knocked me off my feet. Consequently, I needed super easy comfort food. I found it in the form of tomato soup, into which I mixed O-shaped pasta. By starting with a 32-ounce tetra pack of soup, I was able to pour one serving at a time, keeping the rest in the fridge. I also prepared enough pasta for several servings, so that I could add it to soup as needed. (Sometimes I switched to chicken broth with pasta!). That was my best meal and I had it about four times. We’ve had freezing rain, and a bug going around that’s knocked me off my feet. Consequently, I needed super easy comfort food. I found it in the form of tomato soup, into which I mixed O-shaped pasta.

By starting with a 32-ounce tetra pack of soup, I was able to pour one serving at a time, keeping the rest in the fridge. I also prepared enough pasta for several servings, so that I could add it to soup as needed. (Sometimes I switched to chicken broth with pasta!).

That was my best meal and I had it about four times.

]]> By: Whole Foods Answers the Call « Savoir Flair http://blog.wholefoodsmarket.com/2009/03/share-your-best-meal-of-the-week/#comment-13447 Whole Foods Answers the Call « Savoir Flair Sat, 28 Mar 2009 11:59:02 +0000 http://blog.wholefoodsmarket.com/?p=1297#comment-13447 [...] started on Twitter a few weeks ago (@jgswanson) and found Whole Foods (@wholefoods) and their blog, The Whole Story, has a feature called “Share your Best Meal of the Week.” Good inspiration there, [...] [...] started on Twitter a few weeks ago (@jgswanson) and found Whole Foods (@wholefoods) and their blog, The Whole Story, has a feature called “Share your Best Meal of the Week.” Good inspiration there, [...]

]]> By: roosto http://blog.wholefoodsmarket.com/2009/03/share-your-best-meal-of-the-week/#comment-13436 roosto Fri, 27 Mar 2009 18:23:45 +0000 http://blog.wholefoodsmarket.com/?p=1297#comment-13436 Our best meal this week, so far at least-one can always be optimistic for more to come, right?-was not a very original one, but it was quite tasty. We had a super tasty Sword Fish sample at the Fresh Pond WFM while shopping there on Sunday. They used Garlic Olive Oil & <a href="https://www.dennymikes.com/catalog/product_info.php?cPath=24&products_id=41" rel="nofollow">DennyMike's Fintastic rub</a>. We figured we could roll our own garlic olive oil, but picked up the rub, which comes in a nice ready to repurpose tin (reusable containers are often the tipping point factor in our decision to buy products), and ~1.75lbs of sword fish from the seafood counter. Before prepping the potatoes I pressed 3 cloves of garlic and put that into ~1/4 cup of olive oil, for our garlic olive oil. I made some roasted potatoes to go along with the sword fish. Just cut up ~1.5 lbs of red potatoes, a couple small onions cut along the center into crescents, some thyme, oregano, salt & pepper, and 3-4 cloves of pressed garlic put it all into a greased roasting pan (we greased with saved bacon drippings) & stirred it all up well with . The taters take about 45 minutes to cook in 375 oven, stirring 'em up every 10-15. The garlic stewed in the olive oil for ~45 min. After I had cut the sword fish into ~2" cubes they got tossed with a very healthy Tbsp of the DennyMike's Fintastic and the garlic olive oil. We cooked the sword fish in the oven too, in a small, shallow roasting pan with parchment paper, about 6 min then flip over and another 6 min. The meal was super tasty and we had enough for a nommy leftover dinner for 1 later in the week. Our best meal this week, so far at least-one can always be optimistic for more to come, right?-was not a very original one, but it was quite tasty. We had a super tasty Sword Fish sample at the Fresh Pond WFM while shopping there on Sunday. They used Garlic Olive Oil & DennyMike’s Fintastic rub. We figured we could roll our own garlic olive oil, but picked up the rub, which comes in a nice ready to repurpose tin (reusable containers are often the tipping point factor in our decision to buy products), and ~1.75lbs of sword fish from the seafood counter.

Before prepping the potatoes I pressed 3 cloves of garlic and put that into ~1/4 cup of olive oil, for our garlic olive oil. I made some roasted potatoes to go along with the sword fish. Just cut up ~1.5 lbs of red potatoes, a couple small onions cut along the center into crescents, some thyme, oregano, salt & pepper, and 3-4 cloves of pressed garlic put it all into a greased roasting pan (we greased with saved bacon drippings) & stirred it all up well with . The taters take about 45 minutes to cook in 375 oven, stirring ‘em up every 10-15.

The garlic stewed in the olive oil for ~45 min. After I had cut the sword fish into ~2″ cubes they got tossed with a very healthy Tbsp of the DennyMike’s Fintastic and the garlic olive oil. We cooked the sword fish in the oven too, in a small, shallow roasting pan with parchment paper, about 6 min then flip over and another 6 min. The meal was super tasty and we had enough for a nommy leftover dinner for 1 later in the week.

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