New Recipes from Whole Foods Market

Pickled Watermelon Rind with Radishes

Mon, 06 Jul 2009 00:00:00 EST

For this recipe, make sure that traces of the pink fruit are gone from the watermelon rind then cut away and discard the green peel, too. What you’re left with are chunks of thick, white rind that definitely don’t deserve to be thrown away. Use this pickle as a condiment on sandwiches or serve as you would a chutney with grilled meats.

Cherry Salsa with Balsamic Vinegar and Basil

Wed, 01 Jul 2009 00:00:00 EST

Cherry salsa makes a sweet and spicy condiment for salmon, chicken or pork. For a milder salsa, remove all of the ribs and seeds from the jalapeño.

Zucchini Bread

Mon, 29 Jun 2009 00:00:00 EST

For a special treat or quick breakfast snack, toast slices of this fragrant quick bread and spread with apple butter or Neufchâtel cheese.

Mixed Fruit Smoothie

Fri, 26 Jun 2009 00:00:00 EST

Use any favorite fruits such as peaches, raspberries or bananas to make this creamy smoothie. If the fruit you choose is particularly sweet, omit the honey.

Fresh Pineapple Salsa

Thu, 25 Jun 2009 00:00:00 EST

Tropical flavors of pineapple and lime combine with red onion, cilantro and serrano pepper for a salsa that's great with grilled pork, skirt steak, shrimp or tofu. It's also delicious with corn chips or tacos. Make at least a half hour ahead of time to allow flavors to mingle.

Savory Honeydew and Almond Gazpacho

Wed, 24 Jun 2009 00:00:00 EST

For a smoother, more velvety texture, strain this soup through a fine sieve before serving. If you like, make the gazpacho a day or two in advance; just keep it well chilled until ready to serve.

Grilled Tomato and Broccoli Rabe Salad with Sourdough Breadcrumbs

Tue, 23 Jun 2009 00:00:00 EST

Halving thick broccoli rabe stems before grilling exposes them to more heat to ensure the stems get tender before their leaves burn. If you use wooden skewers to grill the tomatoes, be sure to soak them in water for 20 to 30 minutes before grilling.

Spiced Grilled Sweet Potatoes

Fri, 19 Jun 2009 00:00:00 EST

A simple spice rub makes a tasty complement to grilled sweet potatoes. Serve alongside grilled pork, chicken or other vegetables.

Grilled Pork Burgers with Savory Pickled Peaches

Thu, 18 Jun 2009 00:00:00 EST

Spoon leftover pickled peaches onto turkey or ham sandwiches or mix with cream cheese for a sweet and savory dip for crackers. Serve these pork burgers without the pitas, if you like.

Grilled Salmon Spread with Fennel and Chives

Wed, 17 Jun 2009 00:00:00 EST

Serve this creamy spread on grilled or toasted bread alongside grilled vegetables for a filling lunch or enjoy with crudités and crackers as the start to any summer meal. Use leftover salmon from making the and skip the first step all together.