“Take a break from meat and serve these easy wraps at your next get together. They’re full of protein and flavor and low in fat. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.”
Per serving (about 9oz/253g-wt.): 250 calories (100 from fat), 12g total fat, 1.5g saturated fat, 0mg cholesterol, 700mg sodium, 21g total carbohydrate (5g dietary fiber, 7g sugar), 15g protein
- canola oil*
- finely chopped yellow onion
- finely chopped zucchini
- chopped carrot
- finely chopped mint
- chopped green onions
- butter lettuce
- Lime wedges
“Welcome spring—or vegetarian guests—to your table with this delicious main-course recipe that is destined to become a favorite for family and feasts alike. For killer veggie burgers, serve any leftover slices on toasted whole wheat buns with lettuce and spicy mustard.”
Per serving (about 6oz/172g-wt.): 170 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 200mg sodium, 28g total carbohydrate (6g dietary fiber, 4g sugar), 8g protein
- frozen green peas
- cooked quinoa
- rolled oats
- Salt and ground black pepper to taste
- chopped fresh parsley and/or 1 tablespoon minced fresh thyme
“Fresh spring fruits and veggies deserve respect and good company. This simple salad takes care of both and can add a wow factor to any meal. Feeling fancy? Drop the raw sliced asparagus into ice water for a minute or two and it will curl into ribbons. In a hurry? Cut the asparagus into thin coins instead. In the dressing, the avocado provides its natural healthy fats for smooth and creamy results. Nobody will know it’s a health-promoting, no-oil-added dressing!”
Per serving (about 11oz/307g-wt.): 120 calories (35 from fat), 4g total fat, 0.5g saturated fat, 0mg cholesterol, 310mg sodium, 20g total carbohydrate (7g dietary fiber, 11g sugar), 4g protein
- orange juice
- Salt and ground black pepper to taste
- spring greens or mesclun mix
- sliced fresh strawberries
- For the dressing:
- freshly squeezed lime juice
- seasoned rice wine vinegar
- Salt to taste
- cayenne
- Asian sesame oil or walnut oil
- canola oil
- buttermilk
- For the salad:
- chopped cilantro
- sesame oil
- peanut oil
- minced ginger
- ketchup
- soy sauce
- Worcestershire sauce
Yield: One 9 × 5-inch loaf, about 15 slices
- salt
- ground ginger
- baking powder
- unbleached all-purpose flour
- whole wheat pastry flour
- plain low-fat yogurt
- packed light or dark brown sugar
- large eggs
- baking soda
- blackstrap molasses
- canola oil
This is a beautiful salad that keeps well for a few days in the refrigerator. For best results, make sure to shred the cabbage very thinly.
- minced fresh dill
- freshly squeezed lemon juice
- sherry vinegar or white wine vinegar
- finely chopped flat-leaf parsley
- minced fresh chives
- Dijon mustard
- Salt and freshly ground pepper to taste
The authentic version of this Greek vegetable dish calls for twice as much olive oil. I like the combination of kalamata olives, cauliflower and tomatoes. Serve it with whole grains, such as spelt, bulgur or barley.
- extra virgin olive oil
- Salt to taste
- chopped tomatoes
- bay leaf
- rosemary
- freshly ground pepper
- tomato paste dissolved in 1/2 cup water
- red wine
Many Greeks love giant white lima beans. This recipe is an adaptation of a dish prepared by the Greek chef Jim Botsacos for a Clean Monday celebration to benefit the Gennadius Library in Athens. Don’t soak the beans or they’ll fall while they cook. Mr. Botsacos serves this with skordalia.
- For the beans:
- dried large lima beans
- bay leaf
- Salt to taste
- fresh lemon juice
- extra virgin olive oil
- finely chopped celery
- finely chopped yellow or red bell pepper
- chopped fresh dill
- For the beets:
- red wine vinegar or sherry vinegar
- Salt to taste
- sugar
Vegetarian Dishes From a Greek Holiday
- tomato paste dissolved in 1/2 cup water
- bay leaf
- extra virgin olive oil