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Fruit Salads
Berry Fruit




Blueberries, strawberries, and raspberries infused with orange liqueur.
Blackberry




Fresh blackberries tossed with lemon vinaigrette infused with fresh herbs.
Blueberry-Nectarine




Blueberries, sliced nectarines and chunks of pineapple tossed in freshly-squeezed orange juice.
Cantaloupe & Celery with Mint Vinaigrette




Thinly sliced cantaloupe and celery drizzled with mint vinaigrette.
Fruit with Honey-Lime Dressing


Fresh cantaloupe, honeydew, seedless grapes, watermelon and strawberries tossed in honey-lime dressing.
Melon




Diced cantaloupe, honeydew and watermelon.
Strawberry and Blueberry




Sliced strawberries and blueberries gently tossed until combined.
Watermelon



A fresh salad of watermelon, honeydew, cantaloupe and Vidalia onion, infused with lime juice, honey and fresh mint.
Green Salads
Asian




Crisp chunks of iceberg lettuce and romaine hearts tossed with grated carrot and sliced seedless cucumber. Finished with sliced avocado and a tangy sesame dressing.
Baby Spinach (Version One)




Baby spinach, Mandarin orange, and toasted slivered almond salad. Served with freshly prepared citrus vinaigrette.
Baby Spinach (Version Two)


Baby spinach, crumbled goat cheese (optional), dried blueberries and toasted pecans. Served with freshly prepared balsamic vinaigrette.
Baby Spinach (Version Three)


Baby spinach, crumbled goat cheese (optional), dried currants and toasted walnuts. Served with freshly prepared raspberry vinaigrette.
Baby Spinach (Version Four)


Baby spinach, crumbled goat cheese (optional), dried cranberries and toasted walnuts. Served with freshly prepared strawberry vinaigrette.
Mixed Green (Version One)


The freshest mixed greens tossed with honey-coated pecans and crumbled goat cheese (optional). Served with freshly prepared balsamic vinaigrette.
Mixed Green (Version Two)


The freshest mixed greens tossed with toasted walnuts, dried cranberries and crumbled goat cheese (optional). Served with freshly prepared strawberry vinaigrette.
Mixed Green (Version Three)


The freshest mixed greens tossed with toasted walnuts, dried currants and crumbled goat cheese (optional). Served with freshly prepared raspberry vinaigrette.
Mixed Green and Hearts of Romaine


Mixed green and hearts of romaine salad with Mandarin oranges, gorgonzola cheese, and walnuts. Served with freshly prepared raspberry vinaigrette.
Vegetable Salads
Beet




Coarsely grated raw beets tossed in freshly prepared sherry vinaigrette.
Beet with Plums & Goat Cheese


Roasted beet rounds tossed with diced plums and onion rings in white wine vinaigrette. Finished with crumbled goat cheese.
Broccoli




Blanched broccoli florets tossed in red wine vinaigrette.
Cabbage & Cashew




Shredded cabbage mixed with chopped roasted cashews, sliced onions, raisins and chopped parsley. Tossed in lemon-white wine vinaigrette.
Carrot & Chickpea




Toasted almonds pulsed to a chunky paste with fresh lemon juice, fresh cilantro, cumin, smoked paprika and extra virgin olive oil then tossed with chickpeas and grated carrot.
Chickpea and Grilled Vegetable




Chickpeas, grilled zucchini, roasted red bell peppers, chopped celery and artichoke hearts tossed in freshly prepared red wine vinaigrette.
Classic Israeli (Version One) 




Fresh diced roma tomato, cucumber and bell pepper tossed with freshly prepared lemon vinaigrette infused with chopped fresh parsley.
Corn with Basil and Tomatoes




Broiled corn kernels tossed with thinly sliced red onion, chopped tomatoes and fresh basil and thyme. Finished with freshly squeezed lime juice.
Edamame




Shelled edamame, corn kernels and baby green peas mixed with red onion, fresh herbs and freshly prepared red wine vinaigrette.
Garden Vegetable




Sliced green beans, chopped tomatoes, sliced cucumber, diced red bell pepper and fresh basil with freshly prepared red wine vinaigrette.
Grilled Mushroom


Fresh mixed mushroom medley grilled until tender then tossed with freshly prepared Champagne vinaigrette. Finished with Parmigiano-Reggiano (optional).
Macedonian




Broiled eggplant marinated in a blend of red wine, fresh lemon juice, extra virgin olive oil, red wine vinegar and spices then tossed with diced tomato, cucumber, red bell pepper and chopped parsley. Served plain or on a bed of baby spinach.
Marinated Chickpea




Chickpeas, chopped celery, red bell pepper and chopped olives marinated in a blend of distilled vinegar, extra virgin olive oil and fresh chopped oregano.
Morrocan-Style Carrot



Fresh grated carrot tossed with segmented oranges, honey, spices and fresh cilantro.
Grain Salads
Curried Millet




Cooked millet infused with a blend of cider vinegar, curry powder and cumin then tossed with chopped tomatoes, cucumber, green peas and toasted almonds.
Roasted Sweet Potato and Quinoa


Roasted sweet potatoes and broccoli tossed with diced red bell pepper and cucumber. Finished with freshly prepared lemon-honey vinaigrette.
Tabouli



A traditional Middle Eastern salad of finely chopped parsley and mint, diced tomatoes, green onions, bulgur wheat, extra virgin olive oil and fresh lemon juice.
Protein Salads
Bean and Corn




Black and kidney beans, corn kernels, red bell pepper and sliced black olives tossed in freshly prepared lemon vinaigrette.
Black Bean and Olive




Black beans tossed with chopped celery, sliced black and green olives, diced red bell peppers and fresh parsley. Dressed with freshly prepared white wine vinaigrette.
Mixed Bean




Black, red kidney, and cannellini beans tossed with corn kernels, diced red bell pepper and diced tomatoes. Finished with freshly prepared white wine vinaigrette infused with paprika, ground cumin and fresh cilantro.
Dressings
Asian Lime Vinaigrette




Balsamic Vinaigrette




Basil Vinaigrette




Citrus Vinaigrette




Grape Dressing




Oil & Balsamic




Olive-Avocado




Raspberry Vinaigrette




Red Wine Vinaigrette




Sake Vinaigrette



Sherry Vinaigrette




Strawberry Vinaigrette




Sun-Dried Tomato Vinaigrette



Tangy Sesame



White Wine Vinaigrette




Cold Soups
Andalusian Gazpacho



Chilled blended soup of tomato, roasted garlic paste, baguette, sherry vinegar, cumin, sugar and mild olive oil.
Avocado


Fresh avocado simmered in low-sodium vegetable broth infused with white wine until tender then blended with buttermilk (optional) until smooth. Served well chilled.
Cantaloupe Gazpacho




Chilled pureed cantaloupe and cucumber soup infused with olive oil and fresh mint.
Farmstand Gazpacho 




Diced cucumber, red bell pepper, red onion and blanched vine-ripened tomatoes coarsely chopped then blended with sherry vinegar, cumin and extra virgin olive oil. Finished to taste with Tabasco sauce and served well chilled.
Watermelon




Chilled pureed cantaloupe and cucumber soup infused with extra virgin olive oil and fresh mint.
Vegetable Soups
Bean and Vegetable



Red kidney beans, lima beans, and split peas steeped in a flavorful broth infused with chopped cabbage, carrots, celery, parsnips, onion, turnips and parsley. Finished with orzo pasta (optional).
Broccoli-Edamame




Chopped broccoli and edamame simmered in vegetable broth infused with ground nutmeg until tender, then processed until smooth.
Butternut Squash




Pureed soup of oven-roasted butternut squash blended with fresh onion, spices and a dash of maple syrup (optional).
Carrot Bisque




Chunks of carrot sauteed with minced ginger, curry powder and spices then braised in water until tender, processed until smooth, infused with a blend of coconut milk and lime juice. Finished with a coconut milk reduction.
Creamless Creamed Corn




Shiitakes cooked with shallots, garlic and freshly shucked and grated corn kernels.
Creamless Creamy Tomato




Chopped onion, minced garlic, and peeled tomatoes stewed in vegetable broth infused with a splash of Brandy and minced chives, simmered, then processed until smooth.
Curried Lentil




Lentils simmered with finely chopped onion, carrot and garlic until tender, infused with mild curry powder then blended with a puree of chickpeas, extra virgin olive oil and fresh lemon juice.
Goodness Greens




Mixed dark leafy greens (kale, collard greens, and Swiss chard) simmered in vegetable broth infused with leeks, garlic, carrot, celery, Yukon gold potatoes and spices, then processed until smooth.
Italian White Bean 




Cannellini beans simmered in vegetable broth infused with onion, carrot, celery, garlic and fresh herbs; coarsely blended and finished with fresh spinach, parsley and lemon juice.
Portuguese Vegetable Soup




Sauteed onions and cabbage simmered in vegetable broth with garlic, potatoes, turnips and herbs. Finished with baby spinach and dry white wine.
Potato Leek




Potatoes and leeks blended with celery, garlic, scallion, parsley and spices.
Roasted Autumn Vegetable




Roasted red onion, carrot, parsnip and butternut squash steeped in vegetable broth, then processed until smooth.
Spiced Butternut Squash




Pureed soup of oven-roasted butternut squash blended with fresh leek, celery, carrot, Granny Smith apple and spices.
Split Pea




Split peas simmered with onions, carrots, celery, garlic, bay leaf and fresh thyme until tender, then processed until smooth.
Vegetable




Vegetable broth infused with diced onion, carrot, celery, butternut squash, russet potato, chickpeas, diced tomatoes, corn kernels and fresh herbs.
Vegetable Stews
Black Bean Stew


A spicy stew of onion, garlic, red bell pepper, jalapeno, and assorted spices blended with tomato puree, vegetable stock and black beans. Finished with shredded Monterey jack cheese (optional) and chopped fresh cilantro.
Butternut Squash & Cauliflower Chowder 


Chunks of butternut squash and cauliflower florets simmered until tender in blend of vegetable broth and milk (optional) infused with bay leaf and fresh thyme. Finished with corn kernels and fresh lemon zest.
Moroccan-Style Vegetable Stew



Carrots, turnip, green onion, chickpeas and baby spinach simmered in a flavorful broth infused with white wine, ground cumin and coriander then finished with freshly chopped herbs, lemon juice and minced garlic.
San Francisco Black Bean and Corn Stew



Onions, carrot, celery and red bell pepper sweated in a mixture of dry sherry and extra virgin olive oil then simmered with black beans, sweet corn kernels and chopped tomatoes in vegetable broth infused with cumin, chili powder, oregano, fresh cilantro and a dash of honey.
Legumes, Grains & Pulses
Dal




Lentils stewed with onions, garlic, jalapeno, cumin, diced tomatoes and a generous amount of freshly ground garam masala for smooth heat.
Curries
Curried Cauliflower with Kale



Cauliflower florets steeped in coconut milk infused with onion, garlic, fresh ginger, coconut aminos, turmeric, sliced mushrooms and chopped kale.
Curried Chickpeas and Kale




A blend of chickpeas, chopped tomatoes, chopped onions, chopped kale and minced garlic steeped in vegetable broth infused with cumin, curry powder, ground ginger and coriander.
Green Lentil Curry




Green lentils, green beans, chopped kale and sliced carrot steeped in water infused with turmeric, fresh cilantro and a spice paste including minced ginger and garlic, ground coriander and cumin, tomato paste and toasted cumin seeds.
Pumpkin & Cashew Curry




Chunks of sugar pumpkin (or butternut squash) sauteed with onion, garlic, ginger, cashews and spices; then steeped in a curry-infused coconut milk broth.
Spiced Tomato Chickpeas




Chickpeas stewed in tomato sauce infused with toasted cumin, coriander, ginger and cinnamon; finished with freshly chopped parsley and mint.
Vegetable Green Curry




A medley of fresh mixed vegetables and baby corn in a creamy coconut milk curry spiced with chili peppers, green curry paste, kaffir lime leaves and Thai basil.
Vegetable Red Curry




A medley of fresh mixed vegetables and baby corn in a creamy coconut milk curry spiced with chili peppers, red curry paste, kaffir lime leaves and Thai basil.
Vegetables
Asparagus, Artichoke & Mushroom Saute




Sliced asparagus, mushrooms and artichoke hearts sauteed with garlic then tossed with grape tomatoes and freshly prepared tarragon vinaigrette.
Vegetable Napoleon




Finely chopped roasted mushroom duxelles between alternating layers of roasted butternut squash, eggplant, tomato and Portobello mushroom.
Zucchini Kofte




Grated zucchini blended with fresh herbs and mashed chickpeas then rolled into balls and pan-fried to a golden brown.
Please see Sides and Sauces pages for additional Whole Foods Plant-Based options.