Whole Foods Market magazine, Nov/Dec 2008
 

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!
Banana-Cornmeal Pancakes
  • 2 medium bananas
  • 2 oz. raisins
  • 2 oz. pecans or almonds
  • 12 oz. low-fat vanilla yogurt
  • 1 large egg
  • 8 oz. whole-wheat pastry flour
  • 3 oz. cornmeal
  • 1 oz. brown rice syrup
  • 1 oz. vegetable oil
  • 1/2 oz. baking powder
  • 1/2 oz. baking soda
Leftover Turkey Brunswick Stew
  • 1 large Idaho potato
  • 2 medium carrots
  • 1 medium onion
  • 4 small stalks celery
  • 2 cloves garlic
  • 2 sprigs fresh thyme
  • 24 oz. diced turkey
  • 1 28-oz. can diced tomatoes
  • 16 oz. low-sodium chicken or turkey broth
  • 8 oz. frozen corn
  • 8 oz. frozen shelled edamame or lima beans
  • 8 oz. frozen cut green beans
  • 1 oz. olive oil
Walnut-Scallion Stuffed Mushrooms
  • 24 medium white or button mushrooms
  • 8 cherry or grape tomatoes
  • 4 green onions
  • 2 oz. chopped walnuts
  • 1 clove garlic
  • 8 oz. dried stuffing mix or Italian-seasoned breadcrumbs
  • 1 oz. olive oil
  • low-sodium soy sauce
Homemade Turkey Stock
  • 4 whole peppercorns
  • 2 carrots
  • 1 onion
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 turkey carcass
  • 4 oz. white wine
Crispy Cornbread
  • 8 oz. low-fat yogurt
  • 4 oz. low-fat milk
  • 2 large eggs
  • 1/2 stick butter
  • 12 oz. flour
  • 12 oz. cornmeal
  • 2 oz. sugar
  • 1/2 oz. baking powder
  • baking soda
  • salt
Leek and Wild Rice Flans
  • 1 5-oz. bag baby arugula or watercress
  • 1 medium leek
  • ground nutmeg
  • paprika
  • hopped parsley
  • 16 oz. low-fat milk
  • 2 large eggs
  • 3 oz. grated Parmesan cheese
  • 16 oz. wild rice
  • 4 oz. balsamic vinaigrette
Chocolate-Hazelnut Cheesecake
  • 2 8-oz. pkgs. Neufchâtel cheese
  • 12 oz. low-fat plain yogurt
  • 8 oz. low-fat sour cream
  • 4 large eggs
  • 3 oz. butter or margarine
  • 1/2 oz.low-fat milk
  • 4 oz. chopped toasted hazelnuts
  • 4 oz. chocolate-hazelnut spread, such as Nutella
  • 24 graham crackers
  • 10 oz. sugar
  • vanilla extract
Spicy Stuffed Sweet Potatoes
  • 4 medium sweet potatoes
  • 2 red bell peppers
  • 1 oz. white onion
  • 1 oz. cilantro
  • ground cumin
  • 8 oz. sour cream
  • 4 oz. low-fat pepper Jack cheese
  • 1 oz. olive oil
  • 1 oz. lime juice
Ginger-Cranberry Butter
  • 1 orange
  • 1 1/2 oz candied ginger
  • 1 1/2 oz dried cranberries
  • ground cinnamon
  • ground cloves or allspice
  • 8 oz. European-style butter
  • 1 1/2 oz. orange juice
  • 1 1/2 oz. honey
Thai Spinach Cups
  • 12 large spinach leaves
  • 2 green onions
  • 1 cucumber
  • 1 small onion
  • 2 oz. roasted, unsalted peanuts
  • 1 12-oz. pkg. frozen soy crumbles
  • 8 oz. frozen corn
  • 1 1/2 oz. seasoned rice vinegar
  • 1/2 oz. olive oil
  • Thai red chili paste
Persian Spinach Soup with Lentils
  • 3 green onions
  • 2 medium onions
  • 2 oz. lentils
  • 1/2 oz. chopped mint
  • turmeric
  • 8 oz. plain nonfat yogurt
  • 10 oz. frozen chopped spinach
  • 24 oz. low-sodium vegetable broth
  • 2 oz. fettuccine
  • 1 oz. olive oil
Spanakopita Strudel
  • 1 small onion
  • 1 lemon
  • 2 leeks
  • 2 cloves garlic
  • ground nutmeg
  • 2 large eggs
  • 4 oz. low-fat feta cheese
  • 2 oz. grated Romano cheese
  • 2 10-oz. pkgs. frozen chopped spinach
  • 12 phyllo sheets
Cranberry-Cherry Lattice Pie
  • 24 oz. fresh cranberries
  • 8 oz. dried sweet cherries
  • 1 medium orange
  • refrigerated pastry for 2-crust pie
  • 12 oz. sugar
Upside-Down Apple-Cinnamon Pie
  • 8 medium sweet-tart apples
  • ground cinnamon
  • refrigerated pastry for 1-crust pie
  • 6 oz. sugar
  • 1/2 oz.lemon juice
Best of Both Worlds Potatoes Anna
  • 3 russet potatoes
  • 2 sweet potatoes
  • 1 medium leek
  • dried thyme leaves
  • 2 oz. grated Parmesan cheese
  • 2 oz. unsalted butter
  • salt
  • black pepper
Candied Ginger Pumpkin Pie
  • 2 oz. chopped candied ginger
  • 4 large eggs
  • 1 15-oz. can unsweetened pumpkin purée
  • 1 14-oz. can fat-free sweetened condensed milk
  • 1 9-inch graham cracker piecrust
Frozen Toffee Pie
  • 4 oz. dry-roasted peanuts
  • 1 qt. low-fat coffee ice cream
  • 1 1/2 oz. unsalted butter
  • 12 oz. nonfat chocolate syrup
  • 25 chocolate wafer cookies
Perfect Every Time Piecrust
  • 1 large egg
  • 1 stick butter
  • 12 oz. all-purpose flour
  • 1/2 oz. sugar
  • salt
Spinach and Blue Cheese Salad
  • 1 6-oz. bag baby spinach
  • 1 large apple
  • 1 shallot
  • 2 oz. sunflower seeds
  • 4 oz. blue cheese
  • 1 1/2 oz. olive oil
  • 1 oz. cider vinegar
  • 1/2 oz. Dijon mustard
  • 1/2 oz. honey
  • salt
  • black pepper
Roasted Vegetable Cornucopias
  • 16 oz. cauliflower florets
  • 16 oz. baby zucchini
  • 16 oz. baby pattypan squash
  • 12 purple pearl onions
  • 8 oz. baby carrots
  • 6 oz. cremini mushrooms
  • 1 large egg
  • 1 17.3-oz. pkg. prepared puff pastry
  • 2 oz. olive oil
  • 1 oz. fresh sage
  • 1 oz. fresh marjoram
  • 1/2 oz. fresh thyme
  • salt
  • black pepper
Golden Roasted Turkey
  • 2 carrots
  • 2 stalks celery
  • 2 onions
  • dried thyme leaves
  • 1/2 stick butter
  • 1 16-lb. turkey (14 to 16 lb.)
  • 16 oz. gluten-free chicken broth
  • 4 oz. white wine
  • Kosher salt
Vegetarian Holiday Gravy
  • 2 medium onions
  • 2 large carrots
  • 4 sun-dried tomatoes
  • 4 oz. white mushrooms
  • 3 cloves garlic
  • 2 sprigs fresh marjoram
  • 1 sprig fresh thyme
  • 1 oz. flour
  • 1 1/2 oz. olive oil
  • 4 oz. white wine
  • salt
  • black pepper
Garlicky Sautéed Brussels Sprouts
  • 1 lb. Brussels sprouts
  • 12 cloves garlic
  • 1 oz. olive oil
  • 1/2 oz. brown sugar
  • 1/2 oz. apple cider vinegar
  • salt
  • black pepper
 
 

 

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