The Whole Foods Market Cookbook: A Guide to Natural Foods with 350 Recipes

Front Cover
Potter/Ten Speed/Harmony/Rodale, Jul 7, 2010 - Cooking - 464 pages
Who else but Whole Foods Market could create a cookbook so fresh, so appealing, so full of valuable information, and so perfect for the way we are all cooking and eating today? Bursting with winning recipes, healthful cooking advice, cheerful guidance through the new language of natural foods, wine and cheese information, and a comprehensive glossary, this is a “thank goodness it’s here” kind of cookbook.

The world’s largest natural and organic supermarket has created 350 contemporary recipes that are destined to become new classics. Whole Foods Market presents the most popular dishes from their prepared foods section, combined with brand-new recipes that showcase the wide variety of delicious ingredients available today. Far from “crunchy granola” fare, sophisticated recipes include Shrimp and Scallop Chalupas, Hazelnut Crusted Pork Loin, Thai-Style Green Curry Chicken, Griddled Sesame and Garlic Tofu with Wilted Bok Choy, Honey Jalapeño Barbecue Sauce, and Maple Butterscotch Macadamia Blondies. From meat and fish to tofu and vegetables, kid-friendly dishes to one-pot meals, the choices are dazzling, and with more than 200 of the recipes either vegetarian or vegan, the options are diverse.

But the recipes are just the beginning. Steve Petusevsky and Whole Foods Market Team Members shed light on the confusing world of natural foods, presenting interesting, accessible information and all kinds of helpful cooking advice. The Whole Foods Market Cookbook is as welcoming and fun as a trip to one of their stores. Find out the answers to questions such as:

How do I cook quinoa?
What are the different kinds of tofu, and how do I know which to buy?
How should I stock a great natural foods pantry?
What are good alternatives to wheat pasta?
What does “organic” mean?

A glossary with more than 150 definitions provides a great reference for all of the terms and ingredients that have been edging their way into our vocabularies and kitchens. With recipe bonuses, tips from the team, variations, sidebars, and 30 menu suggestions, this is the natural foods guide that so many of us have been waiting for.

What people are saying - Write a review

LibraryThing Review

User Review  - tjohnson_5 - LibraryThing

This cook book covers a wide variety of recipes (appetizers, soups, salads, entrees), many with ethnic flair. Many of the recipes take a considerable amount of time to make, but the resulting food is ... Read full review

Whole food Market CookBooK

User Review  - sweettangerine -

I really like this cookbook. Lots of Great Tips!! And very tasty recipes and you dont have to use salt. Sweet Potato Chili Soup was easy and didnt take long to cook and TASTE GREAT! The lemon bars are ... Read full review


Baked Falafel Balls
Garden of Eva Summer Rolls
Spicy Chickpea Patties with Cilantro Lime and Chilies
Grilled Marinated Artichoke Hearts
RaspberryStuffed Brie Wrapped in Phyllo
Crispy Garlic Tofu Bites
Fried Green Tomatoes
Hazelnut Crusted Pork Loin
CubanoStyle Pork Loin
Grilled Lemon Pepper RibEye Steaks
Pastel de Choclo
Carne Asada with Jalapeño Cilantro Pesto
Persian Lamb Roast à la GrandMère
Spicy Mac and Cheese
Tuscan Vegetable Sauté

Chili Cheese Tamales
Piquillo Peppers with Goat Cheese
Tomato Bruschetta
Fragrant GingerLime Chicken Fingers
Barbadian Chicken Fingers
Crunchy Sesame FiveSpice Chicken
Teriyaki Chicken Wings
Turkey Sage and Pine Nut Meatballs
Saté Chicken Skewers
Tandoori Stuffed Lettuce Leaf Cups
Asian Tuna Dumplings with Soy Dipping Sauce
Shrimp and Scallop Chalupas
Chicken Stock
Miso Broth
Roasted ThreeOnion Stock
TerraCotta Stock
Aromatic Broth
Chilled Greek Eggplant Soup
Sweet Potato Corn and Kale Chowder
Creole Rice and Bean Soup
Panang Green Pea Soup
White Bean and Swiss Chard Soup
Spicy Mung Bean Soup
Chipotle Black Bean Soup
Roasted Corn Poblano Chowder
Butternut Squash Bisque
TripleMushroom Bisque
Creamy Spinach Bisque
Carrot Ginger Soup
Country Vegetable Soup with Barley and Oats
Red Beans and Rice
French Onion Soup for Everyone
Hungarian Sweet n Sour Cabbage Soup
Miso Vegetable Chowder
The Chicken Soup
Spicy Chicken and Tortilla Soup
Chicken and Wild Rice Soup
Lentil Sausage and Rice Soup
Bahamian Conch Chowder
Sweet Potato Chili
Chunky Garden Vegetable Chili
Chili Blanco with Chicken
Bistro Bow Tie Salad
Moroccan Toasted Couscous with Spiced Honey Citrus Dressing
Lemon Capellini Salad
Smoked Mozzarella and Penne Salad
Chilled Linguine with Gorgonzola and Basil
Barley Primavera
Wild Rice with Pecans and Dried Cranberries
Wheat Berries with Green Chilies and Roasted Pumpkin Seeds
Thai Black Rice Salad
Quinoa Tabbouleh
Spinach Beet and Walnut Salad
Essential Sea Vegetable Salad
Its Alive Salad
Thai Cucumber Salad
Algerian Eggplant Salad
Chipotle Potato Salad
Japanese Kale Salad with Shiitake Mushrooms
SouthernStyle Power Slaw
Szechwan Slaw
Sonoma Chicken Salad
Blackened Chicken Salad
Cajun Spice
Enlightened Caesar Chicken Salad
Mediterranean Tuna Salad
Southwestern Calamari Salad
Portobello Mushroom Club
FireRoasted Vegetable and Hummus Club
Thai Vegetable Wrap
Mediterranean Vegetable Wrap
Santa Fe Vegetable Wrap
Green Chili Pistachio Mole Enchiladas
Tofu Reuben
Cape Cod Wrap
California High Roller
Jamaican Jerk Chicken Wrap
Smoked Turkey Cobb Wrap
Spinach and Pine Nut Quiche
Spicy Asian Flank Steak Submarine with Szechwan Slaw and Peanut Sauce
EightLayer Tortilla Pie
Jerk Chicken
TripleMushroom and Leek Strudel
Woodland Mushroom Quesadillas
Mushroom GoatCheese Quesadillas
Sweet Potato Quesadillas
Barbecue Lentils with Eggplant
Adzuki Bean Loaf
Chickpeas Florentine with Roasted Peppers
Yellow Split Peas with Fresh Dill and Crispy Garlic
White Bean and Kale Gratin with English Farmhouse Cheddar
Borracho Beans
Havana Black Beans
Warm Quinoa Salad with Shrimp and Asparagus
Quinoa Stuffed Peppers
Ancient Grain Pilaf
Cilantro Lime Rice
Wild Rice with Pecans and Cranberries
Orange Cashew Rice
Wheat Berry Waldorf Salad
Bow Tie Pasta with Kasha Caramelized Onions and Watercress
Spelt Penne with Peas and Walnuts
Fettuccine with Garlic Parsley and Parmesan
Orecchiette Pasta with Shiitake Mushrooms and Sugar Snap Peas
Orzo and Feta with LemonCaper Dressing and Kalamata Olives
Roasted Butternut Squash with Penne Pasta
PanSautéed Portobello Pasta with Roasted Garlic and SunDried Tomatoes
Whole Wheat Linguine with Broccoli
Potato Corn SemiSoufflé
Pumpkin Poblano Corn Pudding
Spring Couscous with Asparagus and Orange
Surf and Turf Pasta
Seitan Lasagna
Garlic Spinach Stellini Pasta
Spinach Mushroom Lasagna
Savory Tomato Pesto Polenta
Causa Limena with Tuna
Bow Ties with Smoked Salmon Asparagus and Spicy Pistachios
Southwest King Ranch Casserole
Pad Thai
Spinach Garlic and Rosemary Griddlecakes
Feel Your Oats Burgers
Couscous Cakes with Mint and Red Pepper
Portobello Burgers
Not Your Grandmothers Vegetable Latkes
Risotto Cakes
Quinoa Vegetable Cakes
Spicy Smashed Potato Patties
Millet and Yam Burgers
Teriyaki Turkey Burgers with Green Onion and Ginger
Cajun Seafood Cakes
Thai Fish Cakes
Greek Beef Meatballs
Kung Pao Tofu
Javanese Roasted Tofu with Pepper Rainbow
Imperial Orange Tofu
Griddled Sesame and Garlic Tofu with Wilted Bok Choy
Braised FiveSpice Tofu
Chicken Toscana with White Beans
WokSautéed Mizuna with Minced Chicken
Chicken Breast Piccata Florentine
Ligurian Chicken Breasts
Athenian Chicken RollUps
Chicken Breasts Stuffed with Goat Cheese and Roasted Red Pepper Tapenade
Pomegranate Glazed Chicken
Caramelized Onion Turkey Roulade
Firecracker Shrimp
Bay Scallops Dijon
Lime Seared Scallops over Baby Spinach
RedChiliRubbed Salmon
Broiled Tuna Stuffed with Spinach and SunDried Tomatoes
Pecan Cornmeal Dusted Catfish
Smoky Maple Baked Beans
Roast Eggplant with Orzo and Ricotta Pillows
Lentil and Mushroom Tagine
Mushroom Tofu Stroganoff
Harvest Vegetable Shepherds Piewith Orange Mashed Yam Crust
Chiles Rellenos Casserole
Turkey Picadillo
Chicken Pot Pie with Whole Wheat Crust
Chicken and Dumplings
ThaiStyle Green Curry Chicken
Tuna Noodle Casserole
Moroccan PanRoasted Seafood
Double Dumpling Beef Stew
Sausage and Multicolored Peppers with Basil
Garlic Creamed Spinach with Arugula
Vegan Creamed Spinach
Emerald Sesame Kale
Asian Braised Greens
Maple Glazed Carrots
PanRoasted Fennel
Mardi Gras Jicama Slaw
Sesame Sugar Snap Peas
Roasted Butternut Squash
Roasted Scarlet Peppers
Roasted Broccoli Medley
Crackling Cauliflower
SkilletRoasted Limas with Italian Herbs
Spicy Roasted Eggplant with Sesame and Honey
Spring Potato Salad with Tropical Herb Dressing
Golden Potato and Aubergine Salna
Apricot Glazed Sweet Potatoes
Versatile Mashed Potatoes
Parsnip Mashed Potatoes
Mashed Potatoes with Jalapeños and Cheddar
Anaheim Chili Mashed Potatoes
Orange Mashed Yams
Honey Jalapeño Barbecue Sauce
Tomatillo Sauce
Jamaican Jerk Sauce
Easy Mole Sauce
Imperial Orange Sauce
Adobo Sauce
RaisinOrange Sauce
Lemon Tahini Sauce
Creamy Peanut Sauce
Curry Coconut Peanut Sauce
Creole Remoulade Sauce
Soy Dipping Sauce
Thai Dipping Sauce
Spinach Artichoke Dip
Toasted Pepita Dip
Warm Herbed Goat Cheese Dip
Habanero Ale Cheese Dip
Super Bowl con Queso Dip
Black Bean Hummus
Red Pepper Hummus
Raspberry Vinaigrette
Kiwi and Satsuma Mandarin Orange Dressing
Tropical Herb Dressing
Tikka Salad Dressing
Miso Salad Dressing
Italian Herb Vinaigrette
Creamy Feta and Roasted Garlic Dressing
Feta Dill Dressing
Buttermilk Ranch Dressing
Deco Pink Beet Dressing
Enlightened Caesar Dressing
Roasted SesameHoney Dressing
Spicy Mexican Marinade
Jalapeño Cilantro Pesto
CranApple Raspberry Chutney
Onion Chutney
TomatilloChipotle Salsa
Pico de Gallo
Cucumber Raita
Apricot Ascension
Apple Berry Freeze
Chocolate Peanut Butter Twist
Mango Passion Montage
Cappuccino Snap
Just Squeezed Vegetable Cocktail
Ultra Refreshing Triple Citrus Limeade
Soothing Fresh Ginger Tea
Passion Potion
Bloody Mary Cocktail Mix
Fluffy Cottage Cheese Pancakes
Orange Glazed Sweet Potato Oven Fries
Tornato Clouds
Ginger Ale and Honey Braised Carrot Coins
Eat with Your Fingers Chinese Vegetable Garden
Three Dips and a Shrimp Stick
PotatoChipCrusted Fish Bites
Hand to Mouth Chicken Drumsticks
Olé Turkey Tacos
Ants on a Log
OpenFaced Apple Tahini Sandwich
Sparkling Orange Gelled Dessert
Chocolate Earth Balls
Peanut Butter Play Dough
Watermelon Spritzer with FreeForm Frozen Fruit
RumPainted Pineapple Orange Bundt Cake
Chocolate Angel Food Cake
Mixed Nut and Flax Seed Baklava
Cinnamon Streusel Coffee Cake with Dried Blueberries
The Nutcracker Sweet Cheesecake
Labor of Love Cheesecake
Nectarine Blueberry Johnnycake
Maple Baked Pears or Apples with Rolled Oat Crust
Strawberry Cobbler
Pumpkin Bread Pudding
Lemon Lime Bars
Maple Butterscotch Macadamia Blondies
Unbaked Brownies
Raspberry Espresso Pots de Crème
Fragrant Spiced Fuji Apple Pie
Pear Burritos
Silken Tofu Chocolate Mousse
Balsamic Berry Dessert Topping
Whole Foods Glossary
Menu Suggestions
Wine Recommendations
The Cheese Course
About Whole Foods Market
About the Coauthor

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Common terms and phrases

About the author (2010)

Whole Foods Market is the world’s leading retailer of natural and organic foods. Founded in 1980 in Austin, Texas, the company now operates more than 130 stores in the United States and Canada under the names of Whole Foods Market®, Bread & Circus®, Fresh Fields®, Harry’s Farmers Market®, Allegro Coffee Company®, and Wellspring®.

Steven Petusevsky, former chef for Whole Foods Market, is a graduate of the prestigious Culinary Institute of America, where he was awarded a fellowship and served as chef instructor. His articles have appeared in Cooking Light, Natural Health, Vegetarian Times, Self, and Fine Cooking, and he is a syndicated columnist for the Chicago Tribune news service, where his weekly column, “Vegetarian Today,” appears in hundreds of newspapers nationally.

Bibliographic information