Several years ago I was sitting in a café in Paris, France and after a long day of sightseeing was in the mood for a crisp, refreshing beer. I wanted something distinctly European and so I ordered a Leffe, which I was not so familiar with at the time. The waiter arrived with the signature chalice-shaped glass and I could hardly wait to grab the golden honeyed brew with slight frothy head from his tray. This lightly spiced Belgian ale was ever so sweet with a subtle caramel and clove aroma and wonderful creamy mouth feel - it totally “hit the spot”.

After a week of travel filled with breathtaking sights and many memorable meals I just couldn’t stop thinking about how delicious that beer was that afternoon. Two age-old questions were looming: was Leffe widely available in the US so that I could find it locally and would it taste as good as it did that afternoon in Paris?

The minute I came home I needed to find everything I could about the brewery and most importantly introduce friends to my new favorite beer. I was intrigued with the centuries of history that have contributed to this amazing elixir and was like a little kid whose thirst could only be quenched with information (and more Leffe). The brewing tradition of the Leffe beers dates back more than 700 years to the Abbey Notre-Dame de Leffe, founded in 1152 in the town of Dinant in Belgium. Today, the Abbey De Leffe Monks continue to have input into the production and marketing of the beer. In fact, the revenue from sales of Leffe continues to be the largest source of income for the Leffe Abbey allowing them to continue with their charitable endeavors.

So the next time you are in the mood for a beer do yourself a favor and try some Leffe Blonde. Look closely at the label on a bottle and you’ll see an image in the style of a stained-glass window with a picture of the church tower of the Abbey Notre-Dame de Leffe. Pop it open and pour it into your glass and let the aromas of warm spice and citrus transport you to your favorite European café on a warm afternoon. And remember, you’ll be honoring a centuries-old tradition that is symbolized by the Abbey of Notre-Dame de Leffe. And by the way, the answers to the questions I posed above are “Yes” and a resounding “YES”.

Burgers for All

Beef and Bulgur Burgers

Gorgonzola and Sun-Dried Tomato Buffalo Burgers

Grilled Pork Burgers

Lakeside Turkey Burgers

Perfect Burgers

Portobello and Pineapple Veggie Burgers

27 More Burger Recipes

Summer on a Stick

Grilled Caprese Salad

Grilled Chicken Kabobs

Grilled Tuna Kabobs with Peach and Mango Salsa

Kielbasa Apple Kabobs

Salmon Kabobs

Shrimp and Pineapple Kabobs

Veggie Kabobs

Bigger Cuts on the Grill

Cuban-Style Flat Iron Steak

Grilled Tempeh

Grilled Side of Salmon

Whole Grilled Chicken

Summery Sides

The Best Basic Potato Salad

Cabbage and Carrot Slaw

Classic Baked Beans

Grilled Corn Salad with Green Beans and Tomatoes

Refrigerator Pickled Slaw

Three-Bean Salad with Quinoa

Watermelon Salad with Tomatoes, Goat Cheese and Basil

Remember the Sweets

Grilled Bananas with Sweet Toppings

Ice Cream Sundae Pie

Rum Butter Glazed Grilled Peaches

Summer Berry Pie

Thirst-Quenching Quaffers

Sangria

Strawberry Watermelon Coolers

Watermelon Lemonade

Happy Grilling!

After a long winter (well, not so long in Austin, TX) there is nothing like the first time you fire up the grill and invite friends and family over to enjoy great food and wine. From sparkling wine and crisp aperitif-style whites that pair so well with appetizers and salads to well-balanced and hearty reds that complement a variety of grilled foods, our Summer Top 10 has something for every palate and pocketbook. Here are some of my favorites to uncork your summer!

V-Solo Verdelho

Are you craving a refreshing, aromatic and citrus-inspired wine (think Sauvignon Blanc) to sip on those long, hot afternoons? Or maybe something to go with your grilled seafood? Well, I have the wine for you. From the moment you take the first sip, this lip-smacker will transport you to northern Spain where these grapes are harvested. Take home a few bottles for your next tapas party!

Biokult Gruner Veltliner

I discovered Gruner Veltliner, or Gru-Vee as many people call it, several summers ago and I absolutely love the clean, crisp acidity in this wine. Gru-Vee grows almost exclusively in Austria and is so versatile for your summer entertaining. It makes a great aperitif for when your guests arrive or is a perfect match for both grilled seafood or Asian-inspired cuisine. Can you say teriyaki salmon burgers?

Escudo Rojo

Two words: grilled meat. This Bordeaux blend of Cabernet Franc, Cabernet Sauvignon and Carmenere from Chile is rich with black cherry aromas and just yearning to be paired with a perfectly grilled steak or a hearty hamburger. I also love this wine with any kind of BBQ, grilled sausages or even after dinner with cheese. Chile keeps bringing us amazing wine at such great values and this is a perfect example. Trust me, you will love this wine!

Penfolds Koonunga Hill Shiraz Cabernet

You may know the Penfolds brand, but I bet you didn’t know that this wine is available exclusively at Whole Foods Market. I take that back - it is available in some restaurants in Australia, but short of flying “Down Under” you’ll have to visit your local Whole Foods Market and pick up this gem. Ripe blueberry and black currant flavors mingle with notes of coffee and chocolate. This wine gives new meaning to “Bang For Your Buck!” Fire up some lamb chops or grilled chicken and this wine (and you) will be in heaven!

Summer zucchini season inspired Jill, one of our Whole Story readers, to request a healthier version of her mom’s zucchini bread recipe, since mom’s version used loads of vegetable oil.

Thanks for the opportunity to play around with this! We love zucchini bread too - one of summer’s best treats and an excellent way to use up an abundance of summer squash. Typical recipes do call for a lot of oil (a cup of oil in batter? Yuck!), so we cut back on that and made a few other improvements as well. Check out our Healthier Zucchini Bread recipe.

Here’s a rundown on how we updated this classic to improve the nutritional profile:

• Substituting whole wheat flour for enriched white flour adds fiber-you’ll get about 3 grams of fiber in each serving of our zucchini bread-as well as important vitamins and minerals.
• Applesauce is a naturally fat-free ingredient that can be substituted for oil in many baked good recipes-try it! It also contributes some vitamins and minerals, such as potassium and vitamin C, that traditionally would not be there.
• Yogurt, an excellent source of calcium, phosphorus, riboflavin (vitamin B2) and iodine, is another ingredient that can be substituted for some of the oil in baked good recipes-in this zucchini bread we added two tablespoons.
• Zucchini is the low-calorie, naturally fat-free secret ingredient and hidden vegetable in this recipe. The cup of zucchini used in the recipe contributes essential nutrients such as fiber, iron, phosphorus, potassium, calcium, vitamin C and magnesium.
• You can never go wrong with walnuts! Our recipe calls for 1/3 cup walnuts, adding protein, fiber, calcium, iron, magnesium, phosphorus, potassium, zinc and selenium. They are lower in saturated fats, higher in mono and polyunsaturated fatty acids, and an excellent source of omega-3 essential fatty acids in the form of alpha-linolenic (ALA).
• Per serving, when compared to a more traditional zucchini bread, (with more oil!), our recipe saves about 70 calories and 4 grams of fat while adding 2 grams of fiber.

Did you miss the link above? Check out our Healthier Zucchini Bread recipe now.

So, the next time your neighbor hands you some zucchini over the fence, you’ll be ready with this recipe. And try some of our other tips for improving the nutrition of your homemade baked goods.

Got a recipe that needs a natural makeover? Post it in the comments section below! If we select your recipe for a healthy makeover and publish the improved version on our website, we’ll send you a $25 Whole Foods Market gift card. We’re starting work on our holiday plans, so think ahead to some of your favorite seasonal recipes you’d like to see improved and let us know!

Send us your idea for a chance to win a $25 gift card!

I’m a blueberry lover and every spring my love affair gets a little more serious! Luckily, blueberries are packed with nutrition and I don’t have to moderate my affection for them.

These colorful fruits top the charts with antioxidants and have been shown to help with brain, eye and vascular health. Antioxidants are compounds that protect cells from free radical damage. Free radicals are highly reactive particles - induced by such things as cigarette smoking, sunlight and excessive exercise - that damage cells throughout the body by triggering oxidative reactions.

Not only are blueberries low in calories and high in fiber, they are packed with phytonutrients (plant compounds) that may promote healthy aging. In fact, preliminary studies focused on blueberry consumption have shown improved motor skills and a benefit in age-related short-term memory function. Blueberries may also provide other benefits such as supporting cardiovascular health and a healthy urinary tract.

Honestly, I don’t even need a health-related reason to eat blueberries. They are just so delicious! But if you need one more, they’re a low glycemic fruit, meaning that they raise blood sugar levels at a lower pace. Did I mention that they freeze well so you can enjoy them year-round?

While popping them in your mouth on their own is fabulous (although it will turn your fingers blue!), here are some fun ideas for adding blueberry indulgence to other dishes:

• Add fresh or frozen blueberries to a smoothie.
• Have a bowl for breakfast, snack, or dessert - plain, or topped with yogurt, granola, a little shaved chocolate, a few chopped roasted nuts or a small dollop of sour cream.
• Add them to any breakfast cereal; dried blueberries make a great raisin substitute for oatmeal or any cooked cereal.
• For a memorable blueberry breakfast, try this Blueberry Bake.
• Try blueberries in a green salad, like this one where they co-star with marcona almonds.
• Make tabouli or couscous salad and add some blueberries right along with your chopped veggies
• Turn blueberries into a simple, delicious blueberry pie.
• Add fresh or frozen blueberries to muffins and pancakes; add dried blueberries to scones, cookies and quick breads. I really love these blueberry spelt muffins.
• Puree blueberries with blueberry juice and freeze in popsicle molds.
• Cook blueberries with a little apple or blueberry juice and then use as a sauce for yogurt or ice cream. Here’s a good blueberry dessert sauce.
• For something different, why not try blueberry sauce over grilled chicken, turkey, or pork?
• Make sure blueberries are part of any fruit salad - great with chopped bananas and peaches.
• Spread peanut or almond butter on toast. Top with blueberries (press them down slightly to help them stay put).

When shopping for fresh blueberries, choose firm, dry berries that have a subtle, whitish bloom over a uniform blue-black color. The chalky bloom is a sign of freshness, not mold. Store in a covered container in the refrigerator; it’s best to eat them within a few days, but you can store them for up to a week. Don’t wash them until you are ready to eat. Washing before storing makes them more susceptible to spoiling. Here’s a bit more on selecting and storing fresh blueberries from our produce guide.

Are you a blueberry lover? Got a favorite blueberry recipe? I’d love to hear!

Steve Wanta and Phillip Sansone of the Whole Planet Foundation meet with women entrepreneurs of Peru who have benefited from microloans from the Whole Planet Foundation. In less than one year, working with Pro Mujer, The Whole Planet Foundation has provided loans to over 1200 woman. This capital has allowed these entrepreneurs to grow their businesses, provide for their families and plan for the future in ways that were previously unavailable.

Want to see David Matthews Band this summer? We’ve got you covered two ways:

Local tour stops: Check out the displays of the Big Whiskey and The Groogrux King CD in our stores and look for a chance to enter to win tickets to a local Dave Matthews Band Summer Tour 2009 stop! See your store for details.

Grand prize: Enter for your chance to meet Dave Matthews & see Dave Matthews Band perform live at the Outside Lands Music Festival in San Francisco, CA on August 28th - 30th. No purchase necessary for a chance to win an expense-paid trip for two including round-trip airfare, hotel and local ground transportation. Enter Now!

Curious about the food connection? Be sure to check out our Whole Story blog throughout the summer as we post dispatches from the road from the catering crew - including their trips to Whole Foods Market, what’s on the menu, and how the tour is going as it happens! You can check out some of the recipes from the road here.

Want a little taste of the music? Check out the latest from Dave Matthews Band.

Food and music always go together in our book. What’s your favorite way to mix food and music?

Tampons are a big part of the monthly female lexicon. American women spend about $2 billion on them annually and will use about 11,000 during their lifetimes. But they are a product that few people regularly discuss.

That dynamic needs to change: Tampons, which come into contact with some of the most sensitive tissue in a woman’s body, aren’t as straightforward as they seem.

Tampons are typically made from a variety of materials including conventional cotton, rayon or a blend of both fibers. Conventional cotton is one of the “dirtiest” crops in the modern world. According to the USDA, in 2003 U.S. cotton farmers applied an eye-popping 55 million pounds of pesticides to their fields. And global cotton production also uses high levels of pesticides.

Many of these agricultural toxins are classified as “extremely or highly hazardous” by the World Health Organization. In addition to polluting groundwater and soil, seven of the 15 most commonly-used cotton pesticides have been identified as possible human carcinogens by the EPA. (Others are known to damage the nervous system and are suspected of disrupting the body’s hormonal system.)

When we buy tampons made with conventional cotton, we contribute to these kinds of environmental pollution.

Rayon also needs further scrutiny. The wood pulp that forms a base material for most rayon is typically treated with chlorine-based bleach. This manufacturing process results in the creation of chlorinated toxins, which can accumulate in the environment over time.

Conventional tampons can also contain any number of other ingredients that women might not want to be intimate with. These include absorbency enhancers, synthetic deodorants and artificial fragrances. Add it all up and the term “feminine protection” becomes a bit of a misnomer.

An alternative is to use organic cotton tampons made from pure natural cotton that hasn’t been grown in a soup of pesticides. They don’t contain rayon or synthetic additives, and most have been manufactured using a chlorine-free process that doesn’t create chlorinated toxins. When you buy organic cotton tampons and pads, you make a statement that you want to make the world a safer, healthier place for you, your family and generations to come.

From Amanda:

I made WONDERFUL halibut kabobs for my in-laws. Serve with a box of couscous; it is yummy and quick!

2 lb cubed halibut (the seafood guys can cube it for you so you’re ready to go)

1 red pepper, cut into squares

Pineapple chunks, in produce section

Marinade

1/2 cup 365 Organic balsamic vinegar

1/4 cup Wild Oats Apricot preserves

1/4 cup 365 Greek Extra Virgin Olive Oil

Marinate for 4 hours, put on skewers, grill for 7 minutes. Serves 4.

Note: You can also try our Grilled Tuna Kabobs with Peach and Mango Salsa.

From Barry:

I call this my grilled veggie muffaletta. Thinly slice, season and grill eggplant on medium heat. Melt your favorite melting cheese (mozzarella is good) on one half of a ciabatta roll. Mince your favorite olives into a spreadable paste and place on the other half of bread. Layer with grilled eggplant, tomato, lettuce and any other condiments you like. Combine both sides and serve with chips, fruit salad or green salad.

From Nona:

I’m not sure how the planets are aligned, but something caused my mint to go CRAZY last week. I harvested an ENORMOUS bunch of mint, which meant that some homemade pesto was in order. It’s SOOOO easy. 1/2 cup of pine nuts, 3 garlic cloves, 2 tablespoons of feta, 2 tablespoons of parmesan, a big pinch of salt and a good grind of pepper whirred in the food processor until smooth. Add 2 cups of fresh mint leaves and a good squeeze of lemon juice. Whir some more. Drizzle in 1/3 cup of extra virgin olive oil.

I sautéed some of the frozen Whole Catch uncooked shrimp in a little olive oil and then tossed them in the mint pesto and served them atop a big green salad. The pesto is also good as a spread for sandwiches, tossed into pasta or served as a dip with hearty tortilla chips.

From Dana:

Last week I made chicken enchiladas with verde sauce and I love, love, love making this meal because it’s fast and delicious and totally NOT complicated! Plus, since I’m a single gal, this makes great leftovers. You use a rotisserie chicken, a jar of tomatillo sauce (I’m a huge fan of our 365 Everyday Value variety), a can of green chiles, a bag of shredded jack cheese, a couple of chopped tomatoes, a half of an onion, chopped, and some corn tortillas. Just shred up the chicken and mix in everything else, saving some of the sauce and the cheese for the top.

Scoop up the mixture into a tortilla, roll, throw into a baking dish, and line them up tightly side by side. The tortillas curl up better and don’t tear as much if you zap them in the microwave for about 15 seconds prior to stuffing them. Spread the rest of the sauce over the top and then the rest of the cheese as well. Bake them at 400 degrees for about 20 minutes. Voila! Easy AND cheesy! And I like to add sour cream and jalapeños for simultaneous heat up and cool down.

Note: Looking for a vegan version of enchiladas? Look no further than these superb Sweet Potato and Black Bean Enchiladas.

What have you been up to in the kitchen lately? Let us know. If you want to peruse more ideas, check out our Best Meal of the Week archives.