Quinoa Primavera with Chicken, Spring Peas and Asparagus
by Mara Fleishman, March 9th, 2009 | Permalink | Email this
Celebrate the first flavors of spring with a fresh and easy weeknight-friendly meal. Join host Scott Simons for this encore Secret Ingredient presentation featuring tips and tricks for making dinnertime effortless and more nutritious with this episode’s secret ingredient, quinoa. Quinoa is one of the world’s most ancient grains and brings versatility and nutty flavor to the table. It’s the only complete grain-based protein and is packed with eight essential amino acids. Buy it in bulk for eco-savings and be kind to your wallet and the world.
Windy City Wasabeans
by Mara Fleishman, March 2nd, 2009 | Permalink | Email this
Windy City Wasabeans [6:04m]:
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Have you always wanted to can your own vegetables, but weren’t sure how to begin? This week’s episode will inspire you to preserve this year’s harvest, so next year at this time you can enjoy the fruits (or vegetables) of your labor. Join Secret Ingredient host Charlotte Davis as she welcomes professional pickler Rick Field and learns the secrets for making spicy pickled green beans with a crispy crunch. Enjoy your handcrafted green beans in a zesty Niçoise salad, as a Bloody Mary garnish, wrapped in salami for an appetizer or chopped and mixed in tuna salad. Or pick up a jar of
Rick’s Picks ready-to-eat Windy City Wasabeans, available at most Whole Foods Markets.
Halibut with Roasted Tomato, Garlic and Olive Relish
by Mara Fleishman, February 23rd, 2009 | Permalink | Email this
Halibut with Roasted Tomato, Garlic and Olive Relish:
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Join Secret Ingredient host Scott Simons as he discovers the versatility, mild flavor and delicate texture found in Wild Alaskan Halibut. This week’s encore presentation showcases Whole Foods Market’s partnership with the Marine Stewardship Council, a win-win collaboration where we pool our resources to work together to promote sustainably harvested fish and seafood, keeping the ocean’s fish populations healthy for generations to come. Tune in to learn more and to see how a quick visit to our seafood department and olive bar results in a delicious entrée, perfect for any day of the week.
Saltimbocca alla Romana
by Mara Fleishman, February 16th, 2009 | Permalink | Email this
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Are you looking for a way to add gourmet flavors to everyday meals? If so, then this week’s episode of the Secret Ingredient is for you! Featuring Whole Foods Market’s 365 Everyday Value Extra Virgin Italian Olive Oil, our featured recipe is Saltimbocca alla Romana, a tender chicken breast layered with prosciutto and sage, sautéed and topped with a buttery white wine sauce.
While it might sound like a fancy Ferrari sport car kind of dish, it’s actually an easy laidback Vespa kind of recipe — one that’s ready in less than 30 minutes and perfect for weeknight suppers or weekend dinner parties. Join guest chef Michele Di Pietro as she shares her passion for bringing authentic Italian flavors to everyone’s table with her favorite saltimbocca recipe, which literally translates to “jump in your mouth.”
Get the Recipe: Saltimbocca alla Romana
Indian-style Chicken Curry with Muchi Curry Powder
by Mara Fleishman, February 9th, 2009 | Permalink | Email this
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Join us for this week’s encore presentation of the Secret Ingredient as Todd Coleman, Food Editor for Saveur magazine, shares his secret for making authentic Indian-style Chicken Curry at home. Discover how frying whole spices in ghee (called “tarka” or “tadka”) releases and intensifies their flavor and find out how prepared curry powders differ from one another and why Muchi Curry stands out from the rest. Get ready to toss your take-out menu, because one taste of Todd’s Chicken Curry and we’re pretty sure you won’t need it anymore!
Get the Recipe: Indian-style Chicken Curry with Muchi Curry Powder
Cuban Flat Iron Steak
by Mara Fleishman, February 2nd, 2009 | Permalink | Email this
Cuban Flat Iron Steak with Lime, Orange, Garlic, Cumin and Oregano [5:57m]:
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Do you have the winter culinary blahs? Are you tired of the same old soups, stews and crock pot delights? Bring a little sunshine into your kitchen with this week’s episode of the Secret Ingredient featuring Flat Iron Steak. We chose flat iron steaks—often compared to the texture and flavor of strip steaks— for their tenderness, meatiness and budget-friendly price.
Plus, remember our strict Quality Standards for meat:
- No antibiotics ever
- No added hormones
- Vegetarian diet
- Plant 3rd-party audited for food safety*
A quick marinade inspired by a traditional Cuban Mojo (not to be confused with the minty and limey mojito cocktail) infuses the steaks with citrus and garlic tenderizing the steaks and adding sunny flavor. One bite and we know you’ll get your mojo back!
Get the Recipe: Cuban-Style Flat Iron Steak
*Approved audit companies include Steritech, Silliker, NSF and AIB.
Shrimp Lettuce Wraps and Spring Rolls
by Mara Fleishman, January 26th, 2009 | Permalink | Email this
Shrimp Lettuce Wraps and Spring Rolls [9:50m]:
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Join us for this week’s encore presentation of the Secret Ingredient and discover two ways to enjoy Whole Catch Wild-Caught Key West Pink Shrimp. Tune in as Scott Simons prepares Vietnamese-inspired fresh spring rolls and crisp lettuce wraps — perfect for adding a breath of summer to winter get-togethers. Fresh, easy-to-make and enhanced with the incomparable sweetness, fresh flavor and firm texture found in Wild-Caught Key West Pink Shrimp, we hope you’ll enjoy these recipes as much as we do.
Garlic Roasted Fingerling Potatoes with Buttermilk Yogurt Herb Dressing
by Mara Fleishman, January 19th, 2009 | Permalink | Email this
Garlic Roasted Fingerling Potatoes with Buttermilk Yogurt Herb Dressing [5:28m]:
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Who doesn’t like potatoes? We haven’t heard of anyone and frankly we’d be surprised if we did— especially after watching this week’s episode featuring Fingerling Potatoes! Shaped like stubby fingers and packed with flavor, fingerling potatoes come in many varieties, including Russian Banana, French, Austrian Crescent and Ruby Crescent, and are grown using heritage seed potatoes resulting in earthy potato goodness and hearty texture. Join guest chef Lee Anne Wong, from the French Culinary Institute and Bravo’s Top Chef, as she shares her super-easy roasted fingerling potato recipe with a quick buttermilk yogurt herb dressing.
Get the Recipe: Garlic Roasted Fingerling Potatoes with Buttermilk Yogurt Herb Dressing
Stovetop-Smoked Salmon with Coriander-Mustard Rub
by Mara Fleishman, January 12th, 2009 | Permalink | Email this
Stovetop-Smoked Salmon with Coriander-Mustard Rub [5:53m]:
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If eating healthier within a budget tops your New Year’s resolutions, then this week’s Secret Ingredient episode is must see. The star of this week’s encore episode is Whole Foods Market’s farm-raised salmon. It’s an affordable alternative to wild-caught salmon, while still providing heart-smart omega-3s and rich salmon flavor. It’s also raised according to our strict standards with no antibiotics, added hormones or animal by-products. Join Scott Simons as he learns how to add a delicate smoky flavor to this prized catch without leaving the kitchen as guest chef Heather Ramsdell shares her easy weeknight recipe for Stovetop-Smoked Salmon with Coriander-Mustard Rub.
Fresh Mozzarella, Italian Sausage and Roasted Red Pepper Naan Bread Pizza
by Mara Fleishman, January 5th, 2009 | Permalink | Email this
Naan Bread Pizza [6:00m]:
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Happy New Year!
Join us as we ring in the New Year with our first secret ingredient of 2009: 365 Original, Whole Wheat and Garlic Tandoori Naan. Delicious paired with classic Indian curries, kabobs and masalas, naan also makes the perfect crust for bake-at-home pizzas. Watch as guest host Mark Law breaks tradition and turns Indian cuisine into an Italian favorite and tops hand-tossed, tandoor oven-fired naan with slow-simmered sauce, house made sausage, fresh mozzarella and roasted red peppers. At two bucks a pizza, it’s a dinner deal that can’t be beat.
Get the Recipe: Fresh Mozzarella, Italian Sausage and Roasted Red Pepper Naan Bread Pizza
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