6 Whole Foods Takeout Recipes You Can Make at Home
If you’ve ever been to a Whole Foods grocery store before, then you know how hard it is to walk out empty-handed. The grocery chain is famous for its commitment to natural and organic food products, offering an abundance of dining options to suit just about every diet type. Whether you’re checking out their prepared foods or ordering off the catering menu, it seems like this store always has an innovative and tantalizing selection of dishes on hand. Try imitating the wonderful tastes of Whole Foods takeout at home with any of these 6 recipes, each inspired by the store’s creative menu.
1. Quinoa Enchilada Casserole
One of Whole Foods’ most tempting offerings is its quinoa enchilada casserole, which fuses the hearty flavors of Mexican cooking with the protein- and fiber-rich grain quinoa. You can try making your own variation at home using this quinoa enchilada casserole recipe from Damn Delicious. This guiltless comfort food can be whipped up in just 40 minutes!
- 1 cup quinoa
- 1 (10-ounce) can mild enchilada sauce
- 1 (4.5-ounce) can chopped green chiles, drained
- ½ cup corn kernels, frozen, canned or roasted
- ½ cup canned black beans, drained and rinsed
- 2 tablespoons chopped fresh cilantro leaves
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Kosher salt and freshly ground black pepper, to taste
- ¾ cup shredded cheddar cheese, divided
- ¾ cup shredded mozzarella cheese, divided
- 1 avocado, halved, seeded, peeled and diced
- 1 Roma tomato, diced
Directions: In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside. Preheat oven to 375 degrees Fahrenheit. Lightly oil an 8-by-8-inch or 2-quart baking dish, or coat with nonstick spray.
In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper to taste. Stir in ½ cup cheddar cheese and ½ cup mozzarella cheese.
Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes. Serve immediately, garnished with avocado and tomato, if desired.
2. Italian Orzo Spinach Soup
In keeping with the store’s mission to nourish patrons with organic and natural ingredients, Whole Foods offers a simple, flavorsome take on Italian orzo, chicken, and spinach soup. You can produce a similarly satisfying vegetarian version in your home using Gimme Some Oven’s Italian orzo spinach soup recipe for tonight’s dinner. Ali from Gimme Some Oven says this dish is delicious as is, or “you can add chicken or sausage if you’d like.” The recipe makes about 4 to 6 servings and takes 30 minutes to complete.
- 2 tablespoons olive oil
- 1 small white onion, peeled and diced
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic, peeled and minced
- 6 cups chicken or vegetable stock
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1½ cups (about 8 ounces) whole wheat orzo pasta, or other whole wheat pasta
- ½ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- 4 cups loosely-packed spinach
- salt and black pepper
Directions: Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add chicken stock, tomatoes, orzo, thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.
Stir in the spinach and cook for 1 to 2 minutes until it is bright green and wilted. Season with salt and black pepper to taste (if needed). Serve warm.
3. Chickpea Puttanesca Over Creamy Polenta
Although piquant puttanesca sauce is typically served over pasta, Whole Foods amps up the dish’s health quotient by incorporating a fiber- and protein-rich chickpea base. Creamy, cheesy polenta makes a natural complement, offsetting the zesty flavors to culminate in a warming, picture-perfect dinner. Mountain Mama Cooks shares a similar recipe for chickpea puttanesca over creamy polenta, with each batch yielding 4 servings.
- ½ cup polenta
- 2 cups water
- ½ teaspoon kosher salt
- ½ cup Parmesan cheese
- 1 tablespoon butter
- 2 to 3 tablespoons half-and-half
- 3 tablespoons olive oil
- ½ cup finely chopped onion
- 2 to 3 cloves finely minced garlic
- 1 (14-ounce) can stewed tomatoes with basil, garlic and oregano
- 1 (14-ounce) can diced tomatoes
- ¼ cup pitted kalamata olives, quartered
- 2 tablespoons drained capers
- ½ teaspoon dried crushed basil
- ⅛ teaspoon dried crushed red pepper flakes
- 1 (14-ounce) can garbanzo beans
- Fresh basil (optional)
Directions: For the polenta: In a medium saucepan, bring water to a boil. Slowly stir in polenta and salt. Bring back to a boil and then immediately turn to low and let polenta simmer about 30 to 40 minutes. Add a tablespoon or two of water if polenta gets too thick.
Off heat, stir in Parmesan cheese, butter and half-and-half. Check for seasoning and add a pinch of salt if desired. Keep warm until ready to serve.
For Puttanesca Sauce: In a large pot, heat the olive oil over medium high heat. Add the onion and sauté until soft and lightly caramelized, about 5 minutes.
Add the kalamata olives and capers and cook an additional 2 to 3 minutes. Add garlic and cook 1 to 2 minutes more. Add both cans of tomatoes and simmer until the sauce is thickened and slightly reduced, about 20 minutes. Add garbanzo beans, and adjust seasoning to taste.
Divide polenta between 4 plates and top with puttanesca sauce. Garnish with basil if desired.
4. Smoked Sausage Alfredo Bake
Although many people interchange the words “healthy” and “organic” without thinking, let’s make one thing clear: The Whole Foods smoked sausage alfredo bake will not be shaving any inches off your waistline. That said, the dish’s rich, unforgettable flavors are a great means of enhancing your dinner recipe repertoire. In Let’s Dish Recipe’s similarly-inspired smoked sausage alfredo bake, boldly smoked sausage is draped in a mild, velvety blend of cream, cheese, butter, and broth, creating a soothing base for the dish. Meanwhile, cayenne and red pepper add just enough zing to keep your taste buds craving more. The recipe takes just 20 minutes to make and yields 6 servings.
- 16 ounces dry pasta
- 3 tablespoons butter
- 2 to 3 cloves garlic, minced
- 3 tablespoons flour
- 1 cup chicken broth
- 2 cups half-and-half
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon red pepper flakes
- ½ cup Parmesan cheese
- 2 cups mozzarella cheese, divided
- 1 to 2 tablespoons chopped fresh parsley
- 1 (12-ounce) fully cooked smoked sausage, any variety
Directions: Cook pasta according to package directions until just al dente; drain.
While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, 1 to 2 minutes. Stir in flour.
Whisk in chicken broth until smooth, then stir in half-and-half. Add salt, pepper, cayenne, and red pepper flakes and simmer until sauce is thickened, about 5 minutes.
Stir in Parmesan cheese and 1 cup of mozzarella until cheeses are melted and smooth. Slice sausage into ¼-inch pieces and add to the sauce, along with the chopped parsley and cooked pasta. Season with additional salt and pepper if needed.
Preheat broiler. Pour the pasta mixture into a lightly greased, 9-by-13-inch baking dish. Top with remaining mozzarella cheese. Broil for 2 to 3 minutes, or until cheese is bubbly and golden.
5. Salmon with Lemon Aioli
High-quality ingredients require only the slightest doctoring in the kitchen, and this point is perhaps best proven by Whole Foods’ tried-and-true presentation of salmon fillet with a light lemon aioli. A Bountiful Kitchen embraces the same approach with a simple recipe for salmon with lemon aioli, relying on light seasonings to bring out the best of fresh salmon’s flavors. The accompanying lemon aioli lends a subtle, citrusy finish, resulting is a tantalizing entrée that promises to satisfy every palate. The dish serves 4 to 6 people.
- Wild Salmon fillet, about 1½ pounds
- 1 fresh lemon
- Salt and pepper
- Cilantro or parsley for garnish
- ½ cup mayonnaise
- ¼ cup yogurt, plain
- 1 clove garlic, crushed
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon rind, grated
- fresh ground pepper and coarse seal salt to taste
Directions: For the salmon: Heat grill to medium high heat. Coat grill with non stick cooking spray.
Squeeze the juice of one lemon onto fish. Sprinkle generously with salt and pepper. Place fish on grill, skin side down.
Cover with lid of grill and cook for about 8 to 12 minutes. Do not turn over. Check to see if fish is done by using a fork and pulling apart the fish gently at the thickest part. If the fish flakes apart easily, and is not fleshy looking inside, it is done. Do not overcook. The fish should be done in no more than about 12 minutes. Using a large spatula, transfer the fish to a plate. Cover with foil until ready to serve. Garnish with fresh cilantro or parsley.
For the aioli: Mix all ingredients in a small bowl. Pass alongside fish, vegetables, chicken. If desired, spoon into a small plastic bag. Snip off small corner of bag, squeeze sauce onto fish in zigzag pattern.
6. Vegetable Lo Mein
Asian culinary influences play no small part in the Whole Foods recipe arsenal, and vegetable lo mein is one of the store’s classic go-to dishes in this respect. You’ll have a hard time returning to Asian takeout after you’ve tried this unbelievable vegetable lo mein recipe from The Woks Of Life, incorporating many of the same flavors as the Whole Foods original. Garlic, sesame, soy sauce, fermented rice wine, plus a variety of veggies combine to create a dish filled with complex and enjoyable flavors.
- 1 pound fresh white noodles or lo mein egg noodles
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar plus 1 teaspoon hot water to dissolve the sugar in
- Pinch of five spice powder (optional)
- 1 tablespoon oil
- 1 clove garlic, minced
- 1 cup sliced mushrooms
- 1 scallion, split at the thick parts and cut into 2-inch lengths
- 1 red, orange, or yellow bell pepper, julienned
- 1 small carrot, julienned
- 1 tablespoon Shaoxing wine
- Handful snow peas, trimmed
- Handful leafy greens (bok choy, choy sum, etc.)
Directions: Boil water in a large pot for the noodles. If using the lo mein egg noodles, you can skip this step, as those noodles do not require any pre-cooking. But if using fresh white noodles, you will have to boil them. Cook until al dente, drain, and rinse in cold water. Set aside.
In a small bowl, combine the soy sauces, sesame oil, dissolved sugar, and five spice powder if using. Heat oil in a wok over high heat and add the garlic, mushrooms, and the white parts of the scallions. Stir-fry for 30 seconds and add the peppers and carrots. Make sure the mix is is searing hot, then add Shaoxing (fermented rice) wine. Stir fry for another minute.
Next, add the snow peas and leafy greens to the wok and cook until the greens are just wilted. Then add noodles, making sure that they’re not stuck together or clumped when adding to the pan.
Pour sauce mixture over the noodles and stir-fry until the color of the noodles is uniform. Once everything is well combined, dish out the noodles and serve.