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Our recipes celebrate natural, fresh ingredients and the pure enjoyment of food. As a company full of great cooks, we have a wealth of knowledge and creativity to draw from, and we are excited to provide you with a wide range of recipe types to suit different tastes and needs, whether you’re seeking quick and easy meals, health-conscious alternatives or something with a gourmet flair. Sure, we’re all about providing healthy, wholesome cooking ideas, but we’re also all about having fun and sharing our passion for good food with you.
Cranberry-Orange Braised Beef on Ciabatta
Makes 24 Pieces
1 piece (about 1 pound) London broil
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/4 cup 365 Everyday Value Organic Apple Cider Vinegar
1 (14-ounce) can 365 Everyday Value Organic Whole Berry Cranberry Sauce
Grated zest and juice of 1 orange, divided
1 loaf Whole Foods Market bakery Ciabatta bread, halved horizontally, cut into 24 squares, lightly toasted
1/2 cup Italian/flat-leaf parsley leaves
Preheat oven to 350°F. Season beef all over with salt and pepper. Heat oil in a medium oven-proof pot over medium-high heat. Add beef and cook, flipping once, until dark golden brown on both sides, 8 to 10 minutes; transfer to a plate. Add vinegar, cranberry sauce and orange juice to pot and bring to a boil, scraping up any browned bits. Return beef to pot, cover with foil, then lid and bake until falling-apart tender, about 2 hours, turning meat halfway through. Using two forks, shred beef and stir together with remaining liquid in the pot. Top each square of bread with some of the beef, garnish with zest and parsley and serve.
Per serving: 90 calories (15 from fat), 1.5g total fat, 0g saturated fat, 10mg cholesterol, 170mg sodium, 13g total carbohydrate (1g dietary fiber, 4g sugar), 5g protein
Spanish Pork Meatballs
Makes 20 bite-size meatballs
1/2 pound ground pork
1 clove garlic, minced
2 tablespoons finely chopped onion
1/4 cup breadcrumbs
1/4 teaspoon dried thyme
1 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon ground pepper
Canola or sunflower oil for frying
Flour for dusting
1 tablespoon olive oil
1 garlic clove, minced
2 tablespoons each chopped onion and piquillo pepper
3/4 cup chicken broth
For meatballs, combine ground pork, egg, garlic, onion, breadcrumbs, thyme, paprika, salt and pepper. Form into teaspoon-size balls (you should have about 20). Heat about 1/2 inch of oil in a heavy skillet. When hot but not smoking, dust meatballs with flour and brown evenly on all sides. Remove, drain and set aside.
For sauce, heat olive oil in another pan and sauté garlic, onion and peppers. Add chicken broth and cook 10 minutes. Add meatballs to sauce and cook for 10 minutes, turning often until sauce thickens and meatballs are cooked through.
Per serving: 230 calories (150 from fat), 17g total fat, 4.5g saturated fat, 11g protein, 8g total carbohydrate (1g dietary fiber, 1g sugar), 75mg cholesterol, 430mg sodium
Shitake Ragoût on Chèvre Crostini
Serves 8 as an appetizer
8 thin slices baguette
1 tablespoon butter, melted
1/4 teaspoon sea salt
4 ounces soft chèvre
2 tablespoons extra virgin olive oil
1 teaspoon garlic, finely chopped
1 tablespoon finely chopped shallots
4 teaspoons chopped fresh thyme, divided
2 cups shiitake mushrooms, julienned
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
1 tablespoon sherry vinegar
1/4 cup sherry wine
1/2 teaspoon cornstarch
1 tablespoon crème fraîche
For the crostini, preheat oven to 350°F. Brush baguette slices lightly with butter. Bake until toasted and lightly browned, 4 to 5 minutes per side. Lightly season with salt and spread with chèvre.
For the ragoût, heat olive oil in a sauté pan over medium heat. Add garlic and shallot and cook until translucent, 1 to 2 minutes. Do not let garlic brown. Add half of the thyme and all mushrooms. Season with salt and pepper. Let mushrooms cook over medium-high heat without excessive stirring so they will brown.
Once mushrooms are browned and tender, 5 to 7 minutes, add sherry vinegar and reduce until the pan is dry. Combine cornstarch in sherry wine, mix until dissolved and add to the pan. Cook until reduced or until there is very little liquid left in the pan.
Remove from heat and stir in crème fraîche. Taste and adjust seasoning with salt and pepper. Place a tablespoon of ragoût on each crostini and spread to cover the entire toast. Garnish with remaining chopped thyme and serve warm.
Per serving: 150 calories (80 from fat), 9g total fat, 4g saturated fat, 10mg cholesterol, 380mg sodium, 12g total carbohydrate (1g dietary fiber, 2g sugar), 4g protein
Cocoa Oat Truffles
Makes about 20 truffles
1 cup rolled oats
1 cup finely chopped pitted dates
1/4 cup unsweetened cocoa powder, divided
1/2 cup almond butter
2 teaspoons pure vanilla extract
Pinch ground nutmeg
Pinch ground cinnamon
Place oats in the bowl of a food processor and process until finely ground. Add dates, 2 tablespoons cocoa, almond butter, vanilla, nutmeg and cinnamon and process until finely ground and sticking together. Place remaining cocoa powder in a shallow bowl. Roll truffle mixture into balls about 2 teaspoons each, pressing firmly for mixture to stick together. Roll truffles in cocoa powder and chill until ready to serve.
Per serving (1 truffle): 90 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 11g total carbohydrate (2g dietary fiber, 6g sugar), 3g protein
Note: We’ve provided special diet and nutritional information for educational purposes. But remember – we’re cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.