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In a nod to the corn-on-the-cob often served by street vendors in Mexico, sweet corn is brushed with a smoky chipotle spread before grilling, and then finished with crumbled cheese, cayenne and a squeeze of fresh lime juice.
This sophisticated grilled salad provides another delicious reason to make the most of cookout season. The creamy ginger and date dressing packs a spicy bite and is excellent when served with grilled meats and vegetables, too.
Cucumbers and tangy feta cheese make a refreshing accompaniment to garlicky grilled chicken. Chunks of firm fish such as swordfish or salmon can be substituted for the chicken if you like.
Pack this delicious alternative to mayonnaise-based potato salads with more veggies by doubling the amount of cabbage and carrots, if you like.
Use leftover compound butter tossed in pasta, spread on freshly baked biscuits or melted into a fresh vegetable sauté.
The secret to the "perfect" burger isn't in the seasoning; it's in the beef! At Whole Foods Market, our hamburger meat is ground fresh, butcher style in each store. We select only muscle meat and follow strict handling guidelines to ensure its quality. The best...
To parboil the potatoes, put them into a small pot, cover with 2 inches of salted water and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, but not completely cooked through since you'll finish them on the grill.
This one-dish supper might be kid-friendly, but adults will find the whole wheat pasta, smoky Gouda cheese, veggie dogs and sweet peas irresistible, too.
This classic and versatile recipe is a perfect once-a- week meal. Serve the tender chicken along with the root vegetables and flavorful broth. Any leftover broth can be used within a few days or frozen to make stews, soups or sauces.
In this dish, pork tenderloin is served with sweet grilled pineapple and tender plantains. Simply add a green salad and steamed brown rice to make a complete lunch or dinner.
Serve this elegant cherry treat as a snack, dessert or appetizer, or as a fresh summer take on a weekday breakfast.
This simple, nourishing stew, githeri, originated with the Kikuyu tribe in Kenya. Today it is eaten throughout the country as a staple dish. Inspired by Whole Planet Foundation® microcredit client recipes...
Serve this rich and creamy dip - surprisingly dairy-free - alongside strawberries and grapes or sliced kiwis, bananas and pineapple for dipping.
This seasoned yogurt mixture featuring the flavors of traditional Tandoori chicken provides a savory taste that pairs wonderfully with your favorite fruit chutney.
Older kids can learn to make these themselves, and younger ones can be helpers. Remember to be careful with knives and sharp blender blades.
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Wheat berries are the mother grain from which pasta, bread and flour are derived. Little wheat berries pack a nutlike flavor and are pleasantly chewy. Use a crunchy, firm, sweet-tart apple (such as Granny Smith or Gala) for this salad. From The Whole Foods...
Buttery, warm plantains delicately spiced with cinnamon, brown sugar and nutmeg nestle under the frozen yogurt of your choice. Lightly toasted almonds, whipped cream and a dusting of cocoa powder finish off this tropical split.
Parsnips, which look a bit like cream-colored carrots, add flavor and texture to otherwise traditional mashed potatoes. Stir in a handful of chopped green onions or grated cheddar cheese before serving, if you like.
Enjoy this toothsome dessert filled with the delicate flavor of pears. We used applesauce and whole wheat pastry flour to moisten and add nutrients.
Cooking in a pouch, while fancy in appearance, works quite well for a quick weeknight meal. Simply pile vegetables and fish on a square of parchment or foil, seal and bake. The contents will steam and the flavors will blend. Serve with a mound of fluffy rice.
These vegan treats are perfect with a light spreading of fruit-sweetened raspberry jam instead of frosting.
This traditional Sicilian dish combines pasta, eggplant, tomatoes, olives and salty ricotta salata for a light summer meal. Serve with a green salad and a bottle of pinot grigio.