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Sometimes when I get home from work, the last thing I want to do is cook, but I still want a delicious, healthy meal. Summer is a great time to get creative in the kitchen with fresh produce and prepared foods at Whole Foods Market.
For an easy, versatile meal, I like to cut up a yellow squash and a zucchini squash (or grab a serving from the salad bar) and toss with lemon juice, salt, pepper and fresh herbs to taste (basil and oregano pair well for a light taste of summer). You can also peel the squash into ribbons using a vegetable peeler and top with shaved Parmesan cheese for a different texture reminiscent of pasta.
Starting with this, I’ll add a variety of items from Whole Foods Market’s salad bar or prepared foods to make an easy no-cook meal:
● goat cheese and grape tomatoes
● red onion and shredded chicken
● pre-cooked salmon and capers
My very favorite no-cook meal is sliced tomato, crumbled feta and capers. Drizzled with olive oil and balsamic vinegar, it’s filling and delicious. Want to make it heartier? Try a traditional Caprese salad (tomato, fresh mozzarella, basil and olive oil) and add a few slices of good salami from the deli.
For a variation on the Caprese, I like to cut up a container of cherry tomatoes and toss them with a drained container of fresh perlini mozzarella, chopped fresh basil, balsamic vinegar, olive oil and salt and pepper to taste. I will typically eat that for dinner, and save the leftovers in the fridge. The longer it sits, the more “dressing” it makes and it will keep for a couple of days. If I’m up for boiling water the next night, (trust me, sometimes it’s a stretch!), I’ll cook some pasta and top it with the leftover salad for a great summer pasta dish.
And, of course, don’t forget dessert! Did you know that you can find pre-reduced balsamic vinaigrette in many stores next to the vinegar? It makes a wonderful topping on sliced fresh peaches paired with a little goat cheese or on strawberries sliced on top of a scoop of vanilla ice cream.
Do you have any favorite no-cook summer favorites? Share them in the comments section.
There’s nothing greater than watching dreary winter turn into lush spring. Green is the word everywhere you turn, from the leaves on the trees to the asparagus in the garden. Pops of color explode around you from purple tulips to ripe, red strawberries. In case it’s not obvious, I love spring and a big part of that love is the fresh produce available this time of year.
I fell in love with seitan (say-tahn) at the Whole Foods Market Lamar store in Austin about two years ago. The Living Green venue makes vegan seitan gyros that are as good, if not better, than most of the gyros I’ve had in all of Austin (admittedly, we’re not known for our Greek food in this town).
Growing up, the minute it started getting cooler, my parents would whip up the first of many batches of vegetable soup. Their recipe is easy enough, but when cooking for one, I burn out on it pretty fast. That’s why I started doctoring up packaged soups — no waste and I easily add some variety to my soup options during the chilly months of winter.
As the dog days of summer come to an end and the air becomes crisp, it’s time for some great fall produce. Hard squash, leafy greens, cauliflower and fruits like apples, pears and pomegranates begin appearing in our stores and on our plates, and there are many ways to enjoy this bounty — even if you’re cooking for one person.
Leafy greens are a healthy, tasty addition to any dish. Throw a handful of spinach into hot pasta for some fiber and iron, or sauté some Swiss chard and sliced mushrooms to add into an omelet. You can find bulk greens in most produce departments, which makes it easy to buy just what you need for your meal.
I’m a big swimmer, especially in the summer. It’s a great way to unwind from a hard day at work, and I usually swim for at least an hour every evening. By the time I’m done, I’m ravenous and it’s late, so I turn to my trusty stash of summer vegetables for a delicious, simple dinner for one.
Don’t forget the okra! If you think the only way to eat okra is breaded and fried, or even boiled and slimy (although, I must admit, I like it that way), think again. For a couple of interesting ways to cook okra, slice and sauté in a little canola oil until just brown and crispy or slice it in half and grill it on each side until crispy. The “slime” disappears and you’re left with a unique, satisfying treat.
Watermelon can be savory too! A little chopped red onion and crumbled feta combine with cut watermelon to make an awesome salad. You can usually find all of the ingredients on your Whole Foods Market salad bar and toss them together yourself. Add a little freshly chopped mint if you have it on hand or in your garden for some extra zing.
It used to be that when I thought of bulk foods, I thought of one of those giant membership warehouses where I could buy a case of pretzels or a gross of cheese balls, but Whole Foods Market has changed that way of thinking for me. Now when I think of bulk foods, I think of buying only what I need of healthy foods like quinoa, brown rice, corn meal or raw nuts.
