Whole Foods Market magazine,
    March/April 2009
 

This handy shopping list contains all the items needed to make the recipes in this issue. Just take it to your local Whole Foods Market for the ingredients!
slow-scrambled eggs
  • 1 lb. asparagus
  • 1 small red onion
  • 2 oz. unsalted butter
  • 8 large eggs
  • 2 bagels
grilled asparagus bruschetta with chèvre and tapenade
  • 1 lb. asparagus
  • 1 clove garlic
  • 4 oz. mild chèvre, such as Montrachet
  • 1 oz. olive oil
  • 4 slices Italian country bread
  • 1/2 oz. tapenade
  • 4 oz. black olives
broiled arctic char with citrus and herbs
  • 1 shallot
  • 4–6 oz. arctic char
  • 6 oz. 365 Organic Everyday Value Orange Juice
  • 1 oz. olive oil
  • dried tarragon
  • toasted almond slivers, optional
squash stuffed with lentil pilaf
  • 1 lb. small acorn or delicata squash
  • 1 oz. dried cranberries
  • 1/2 oz. chopped pecans
  • 1 box 365 Organic Everyday Value Rice & Lentil Pilaf
  • 1/2 oz. olive oil
whey protein breakfast blast
  • 1 banana
  • 4 oz. skim milk or nondairy milk
  • 6 oz. frozen 365 Organic Everyday Value Blueberries
  • 11/2 oz. 365 Organic Everyday Value Vanilla Flavor Whey Protein Powder
  • 1/2 oz. honey, optional
  • 1/2 oz. ground flaxseed
raspberry corn muffins
  • 8 oz. raspberries
  • 10 oz. buttermilk
  • 8 oz. cornmeal
  • 8 oz. whole-wheat flour
  • 1 oz. baking powder
  • 1/2 oz. baking soda
  • 4 oz. agave nectar
  • 2 oz. canola oil
wild mushroom, asparagus, and goat cheese frittata
  • 1 bunch asparagus
  • 8 oz. fresh wild mushrooms
  • 1 small leek
  • 4 large eggs
  • 8 egg whites
  • 4 oz. soft goat cheese
  • 1/2 oz. olive oil
  • salt
  • white pepper
meatball stroganoff
  • 16 oz. frozen whole-leaf spinach
  • 16 oz. frozen chopped onion
  • 12 oz. frozen beef or soy meatballs
  • 8 oz. reduced-fat sour cream
  • 12 oz. egg noodles
  • 1/2 oz. olive oil
blueberries and cream frozen yogurt
  • 24 oz. blueberries
  • fresh mint
  • 16 oz. low-fat Greek yogurt
  • 1/2 oz. vanilla extract
  • 3 oz. honey
coconut curry
  • 11/2 lb. frozen mixed Asian vegetables
  • 2 frozen boneless skinless cooked chicken breasts
  • 32 oz. frozen brown rice
  • 8 oz. reduced-fat coconut milk
  • 1/2 oz. green curry paste
  • 1 oz. teriyaki sauce
pesto penne with squash
  • 1 onion
  • 11/4 lb. frozen diced butternut squash
  • 6 oz. vegetable broth
  • 12 oz. whole-wheat penne
  • 2 oz. prepared pesto
black bean–avocado salad stacks
  • 1 cup cilantro
  • 1 cup fresh dill
  • 1 cup fresh basil
  • 1 avocado
  • 1 green onion
  • 1 stalk celery
  • 1 red bell pepper
  • 4 oz. frozen corn
  • 8 oz. canned black beans
  • 4 oz. diced hearts of palm
  • 1 oz. lemon juice
  • 1 oz. olive oil
  • 1/2 oz. whole-grain mustard
black bean–avocado chopped salad
  • 1 avocado
  • 2 green onions
  • 1 stalk celery
  • 1 red bell pepper
  • 1/2 cup cilantro
  • 1 oz. lemon juice
  • 1 oz. olive oil
  • 1/2 oz. whole-grain mustard
south indian stuffed peppers
  • 4 large red bell peppers
  • 1 small onion
  • 1 head green cabbage
  • 1 small sweet potato
  • 3 cloves garlic
  • 1/4 cup cilantro
  • 1 inch fresh ginger
  • 6 oz. plain soy yogurt
  • 8 oz. canned chickpeas
  • cumin seeds
  • ground coriander
  • salt
  • cayenne pepper
  • whole yellow mustard seeds
  • 4 oz. vegetable broth
  • 1/2 oz. garlic oil
  • 1 oz. chopped roasted cashews
  • 11/2 oz. raisins
  • 11/2 oz. prepared mango
  • chutney
curried vegetable sauté
  • 1 small onion
  • 1 head green cabbage
  • 1 small sweet potato
  • 1/4 cup cilantro
  • 1 inch fresh ginger
  • 3 cloves garlic
  • 8 oz. canned chickpeas
  • 8 oz. vegetable broth
  • curry powder
  • cayenne pepper
  • 1/2 oz. garlic oil
  • 1 oz. chopped roasted cashews
  • 11/2 oz. raisins
mushroom, white bean, and leek ragout
  • 1 lb. button mushrooms
  • 1 medium leek
  • 2 cloves garlic
  • 1/4 cup fresh parsley
  • fresh thyme
  • 1 15-oz. cans cannellini beans
  • 1 oz. garlic oil
  • 1 slice whole-grain bread
truffled wild mushrooms over whipped white beans
  • 1 medium leek
  • 1 lb. wild mushrooms
  • 1/4 cup fresh parsley
  • fresh thyme
  • 2 15-oz. can cannellini beans
  • 4 oz. vegetable broth
  • 1/2 oz. olive oil
  • 1/2 oz. truffle oil
cheese grits with chunky tomato sauce
  • 1 small onion
  • 32 oz. low-fat milk
  • 8 oz. shredded reduced-fat
  • Cheddar cheese
  • 1 15-oz. can diced Italian-style tomatoes
  • red pepper flakes
  • ground black pepper
  • 1/2 oz. garlic oil
  • 8 oz. yellow old-fashioned or quick grits
grits soufflés with tomato coulis
  • 1 small onion
  • 5.33 oz. asparagus
  • 24 oz. low-fat milk
  • 8 oz. shredded reduced-fat Cheddar cheese
  • 4 oz. aged Gouda cheese
  • 3 large egg whites
  • 1 large egg
  • 1 15-oz. can diced Italian-style tomatoes
  • red pepper flakes
  • 1/2 oz. garlic oil
  • 1/2 oz. baking powder
  • 8 oz. yellow old-fashioned or quick grits
 
Click here for a bonus dessert recipe from the Fresh From the Freezer story.

Honey, the world's oldest sweetener, is a treat for today's home cook. Click here for two great recipes using honey.
 

 

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