It was more than 21 years ago when the first Whole Foods Market store opened. Their mission has always been to “provide a more natural alternative to what we eat than the options the food supply chain was typically offering at the time.” Now have stores all over the United States and Canada. Now, they have a cookbook called, “The Whole Foods Market Cookbook.” Check out some of the recipes below.
Mizuna is a small, feathery, pointed green leaf in the mustard green family. It has a slightly bitter flavor and is often included in field green salad mixes. You may substitute watercress, baby spinach leaves, mustard greens or black kale (also called dinosaur kale). This variety of kale has dark, crinkly leaves and a crunchy texture. The mizuna leaves are added last and barely cooked. If you are using kale, add it a bit earlier so it will be tender. This dish takes on a smoky flavor when cooked in a wok. Serve with basmati rice or short grain brown rice.
Delicate chicken soaks in the flavor of fresh pureed aromatic herbs releasing intense flavor and aroma when sautéed. Pull the tender herb leaves from the oregano, tarragon, basil and rosemary stalks before pureeing. The parsley sprigs may be left whole. For best results marinate the chicken for at least two hours or overnight in the refrigerator. The cooking process only takes a few minutes. The natural starch of the white beans will lightly thicken the sauce. This dish can be enjoyed hot from the pan, room temperature or the day after cooking, served chilled. It also makes a flavorful sandwich filling stuffed into a loaf of semolina bread and drizzled with extra virgin olive oil.
Spicy and vibrantly flavored with a fiery almond pesto made from cilantro, jalapeòos and scallions. It’s a quick flash in the pan before you’re ready to enjoy this delicious shrimp dish. Try serving it with steamed basmati rice or Orange Cashew Rice (page xx).
An unfried-fried rice of sorts, made with golden quinoa and tender asparagus. The shrimp provide bounce to your bite. Try adding 1/2 pound of diced firm tofu for even more protein and texture. The chopped roasted cashews and herbs add color and flavor. The warm cooked grains lightly soften the scallions and parsley, releasing a fresh herbal fragrance and lively flavor. This is a fabulous spring dish.
Some dishes are just naturally uplifting and sunny, and this is one of those dishes. Everyone enjoys seeing a plate in front of them mounded with this colorful rice. The rice takes on a slightly sweet citrus flavor and creamsicle-like color. Roasted cashews add crunch, and bell peppers supply a sweet juicy bite. This looks spectacular next to bright emerald green kale or Mexican grilled chicken.
ORANGE CASHEW RICE The Whole Foods Market Cookbook
In a 2-quart sauce pot, bring the water, orange juice, orange peel spice, olive oil and salt to a boil and stir in the rice. Cover the sauce pot and simmer the rice for approximately 25-30 minutes or until the rice is cooked through and the liquid has totally evaporated.
Empty the orange rice in a large mixing bowl and add the roasted cashew pieces, the diced yellow and red bell peppers and scallions. Just before serving, season the rice with the salt and white pepper and add the drained mandarin orange segments to the rice, folding them in gently to prevent the oranges from breaking.
91237456057527771water1cup1 cup waterfreshorange juice1cup1 cup fresh orange juiceorange peel spice1teaspoon1 teaspoon orange peel spiceolive oil1tablespoon1 tablespoon olive oilSalt Salt to tasteraw basmati rice1cup1 cup raw basmati riceroasted cashew pieces0.5cup1/2 cup roasted cashew piecesyellow bell peppers0.25cup1/4 cup yellow bell peppersred bell peppers0.25cup1/4 cup red bell peppersscallions33 scallions, finely dicedsalt1teaspoon1 teaspoon saltWhite pepper White pepper to tasteorange segments8ounce1 8-ounce can mandarin orange segments, drained well
Recipes excerpted from “The Whole Foods Market Cookbook” by Steve Petusevsky. Copyright © 2002 by Crown Publishing, a division of Random House, Inc. Published by Crown Publishing. No part of this excerpt can be used without permission of the publisher.