New Recipes from Whole Foods Market

Kale Salad

Tue, 10 Nov 2009 00:00:00 EST

The key to this salad is finely chopping the kale leaves.

Oven-Roasted Brussels Sprouts

Fri, 06 Nov 2009 00:00:00 EST

This simple preparation for Brussels sprouts yields delicious results.

Celery Root and Potato Gratin

Wed, 04 Nov 2009 00:00:00 EST

Thinly sliced celery root and Yukon gold potatoes, baked with milk and nutty Emmentaler cheese and topped with breadcrumbs, make a decadent side dish. Celery root adds the savory complexity to this otherwise classic potato gratin.

Swiss Chard with Shallots

Mon, 02 Nov 2009 00:00:00 EST

Serve this quick and easy side dish with roasted meats or vegetables.

Roasted Pumpkin Seeds

Fri, 30 Oct 2009 00:00:00 EST

Perfect for snack time, roasting your own pumpkin seeds is simple, tasty and fun. We give you a few options for spicing up these crunchy goodies, or feel free to make your own spice combinations.

Ham and Roasted Pear Crostini

Thu, 29 Oct 2009 00:00:00 EST

Though these small bites are perfectly tasty made with an ordinary French baguette, choose a whole wheat or seeded one for a bit more flavor.

Cranberry Cheddar Sausage Bites

Wed, 28 Oct 2009 00:00:00 EST

Serve these savory sausage bites with a bowl of cranberry sauce for dipping, if you like. For a spicier version, omit the thyme and use red pepper flakes instead.

Mini Potato-Carrot Pancakes with Festive Sour Cream

Tue, 27 Oct 2009 00:00:00 EST

Make these easy bites ahead, if you like. Once cooled, layer them between sheets of parchment paper in an airtight container then re-crisp on a lightly oiled baking sheet in a 400°F oven just before serving. There are three choices for flavoring the sour cream—spicy, savory or sweet and sour. Choose your favorite or reduce the amounts to make all three and offer a variety.

Blue Cheese and Pecan Stuffed Dates

Tue, 27 Oct 2009 00:00:00 EST

To ease the party rush, make the filling for these dates a few days in advance, keeping in mind that the flavor will get stronger over time. For a vegetarian version omit the bacon and sauté the onions in olive oil instead.

Chocolate-Covered Matzo Bark

Tue, 27 Oct 2009 00:00:00 EST

Make this easy sweet treat a day or two ahead. After the chocolate has set, simply store the matzo bark in an airtight container at room temperature until ready to serve.