From the Publisher
“. . . this is a great compendium of information and recipes . . .”—Jacques Pépin, cookbook author, teacher, and pbs-tv cooking show host
“. . . this is a book to keep in the kitchen and use.”—Andrew Weil, M.D., author of The Healthy Kitchen and Eating Well for Optimum Health
“. . . a broad-reaching guide that will surely inspire many satisfying meals.”—Rick Bayless, chef, author, and PBS-TV host of Mexico: One Plate at a Time
“ This book spans the cultural hemisphere with simple, flavorful recipes that are also good for you because, remember, you are what you eat!”
—Ming Tsai, chef at Blue Ginger restaurant and author of Blue Ginger
The Whole Foods Market has been a pioneering natural-foods-oriented alternative supermarket since it opened in 1980, and their broadly appealing cookbook reflects a gourmet approach to healthy food. Appetizers such as the Spicy Chickpea Patties with Cilantro, Lime and Chilies and such soups as Sweet Potato, Corn and Kale Chowder have flavor kicks often missing from other health-conscious cookbooks. One-Pot Meals such as Spicy Mac and Cheese and Thai-Style Green Curry Chicken abound, along with hearty salads and sandwiches like the Mediterranean Tuna Salad and the Mushroom Goat-Cheese Quesadillas. Naturally, there are plenty of vegetarian and vegan recipes, such as Kung Pao Tofu and vegan French Onion Soup. Main courses such as Athenian Chicken Roll-Ups, Lime Seared Scallops over Baby Spinach and Firecracker Shrimp emphasize fish and white meats. Sauces and dips such as the low fat Buttermilk Ranch dressing and the Spinach Artichoke dip double as marinades or toppings. The uneven Cooking with Kids chapter is sandwiched between some great smoothie and drink recipes, and to cap it off there's a dessert chapter with Lemon Lime Bars and Unbaked Brownies. Recipes include nutritional information. A glossary and information panels throughout the book explain how to do everything from storing chilies to keeping vegetables from losing their color. This ambitious book is one of few that both vegetarians and omnivores keen on gourmet-quality organic foods will embrace. (Sept.) Copyright 2002 Cahners Business Information.
Whole Foods markets are part of a national chain of upscale organic groceries that also includes Bread & Circus, Fresh Fields, and other stores. This ambitious cookbook includes information on natural foods, menu suggestions, a brief wine guide, and a glossary, along with hundreds of recipes. Many of these are vegetarian or vegan, but there are also dishes made with meat, poultry, and fish. Some of the recipes have a "Silver Palate" feel (e.g., Raspberry-Stuffed Brie Wrapped in Phyllo, Sonoma Chicken Salad); others are more reminiscent of the early days of the health food movement (Millet and Yam Burgers). The prose is not exactly lyrical, to say the least, though someone on "the team" tried hard ("this potent soup has ardent New Englanders snubbing their taste buds at clam chowder"). The popularity of the markets ensures a good deal of demand.
Read an Excerpt
Orzo and Feta with Lemon-Caper Dressing and Kalamata Olives
Orzo are little rice-shaped pasta that appear in many authentic Greek dishes. In this recipe they absorb the citrus juice and olive oil just enough to balance the flavor of tart capers and strong Greek Kalamata olives. The Mediterranean taste of this salad is bright and lively. Orzo is cooked with turmeric in the water, which imparts a golden-yellow color to the small pasta. For an extra colorful dish, use Whole Foods Markets tricolor orzo. This is a great buffet dish because it tastes wonderful served at room temperature. Serve as a salad or warmed through for a side dish.
1 teaspoon turmeric
1 pound orzo
1/2 cup extra-virgin olive oil
1/4 teaspoon freshly ground white pepper
1 teaspoon salt
1/2 cup finely minced fresh parsley
1/8 cup lemon juice
1 tablespoon capers, drained
1/2 teaspoon sugar
1 cup julienned sun-dried tomatoes
1/2 cup pitted, roughly chopped Kalamata olives
1 cup crumbled feta cheese
Bring a large pot of salted water to a boil. Add the turmeric, and then add the orzo; cook for 10 to
15 minutes, until it is al dente. Drain the orzo, and rinse it in cold water. Set aside.
In a bowl large enough to hold the orzo, make a dressing by blending the olive oil, white pepper, salt, parsley, lemon juice, capers, and sugar. Add the cooked orzo to the dressing, and combine. Stir in the sun-dried tomatoes and olives. Carefully toss in the feta cheese, mixing lightly, so the feta stays in nice uniform pieces.
Per serving: calories 530; calories from fat 230; calories from saturated fat 60; protein 14 g; carbohydrate 61 g; total fat 26 g; saturated fat 6 g; cholesterol 20 mg; sodium 1,100 mg; 43% calories from fat
Red chili rub may be made with any favorite dried red chili peppers. This rub is extremely easy to make in a blender and may be kept in the refrigerator for weeks. Red chili paste is burgundy in color and has a chocolate-like, spicy aftertaste. It may be used on seafood, red meat, and poultry. You may also brush it on tofu or tempeh steaks before broiling them. Try roasting a whole unsliced side of salmon fillet, especially for gatherings. Place a line of thinly sliced limes down the center of the salmon before baking for an impressive presentation. Try a slice of chilled salmon on top of Caesar salad or field greens.
3 large dried red chili peppers
11/2 cups lightly packed light brown sugar
1 tablespoon lime juice
2 garlic cloves, minced (1 teaspoon)
1 teaspoon dried oregano, or
1 tablespoon fresh
1 tablespoon salt
3 pounds salmon fillet, cut into
2 limes, thinly sliced
1 tablespoon canola oil
Fresh cilantro sprigs for garnish
Soak the chili peppers in enough warm water to cover them for 30 minutes, until soft. When the peppers are soft, remove the stems and seeds. Place the chilies, brown sugar, lime juice, garlic, oregano, and salt in a blender, and purée until you have a pastelike consistency. If the mixture isn’t pastelike, add a little of the soaking liquid, 1 teaspoon at a time, until the desired consistency is reached.
Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Place the salmon fillets side by side, touching, so it looks like one whole side of salmon. Spread the purée evenly over the tops of the salmon to completely cover the fillets. Lay 2 overlapping slices of the lime on each portion of the salmon, lining up the lime slices so they make a strip down the center of the “whole” fillet. Lightly brush the lime slices with the canola oil. Bake the salmon uncovered for 25 to 30 minutes, until the salmon is golden brown and fully cooked through.
Carefully remove the salmon fillets to a serving platter, re-creating the “whole” shape. Serve hot from the oven, at room temperature, or chilled.
When ready to serve, garnish the “whole” fillet with fresh cilantro sprigs.
Per serving: calories 680; calories from fat 160; calories from saturated fat 35; protein 85 g; carbohydrate 40 g; total fat 18 g; saturated fat 4 g; cholesterol 195 mg; sodium 117
What People are saying about this
". . . this is a great compendium of information and recipes . . ."-Jacques Pépin, cookbook author, teacher, and PBS-TV cooking show host
". . . this is a book to keep in the kitchen and use."-Andrew Weil, M.D., author of The Healthy Kitchen and Eating Well for Optimum Health
". . . a broad-reaching guide that will surely inspire many satisfying meals."-Rick Bayless, chef, author, and PBS-TV host of Mexico: One Plate at a Time
"This book spans the cultural hemisphere with simple, flavorful recipes that are also good for you because, remember, you are what you eat!" -Ming Tsai, chef at Blue Ginger restaurant and author of Blue Ginger