grains

At the mere mention the word "picnic," my ears perk up. So when I was flipping through Heather Christo's Generous Table and came across a menu plan for a lakeshore picnic, I knew I'd have to make at least one recipe from her spread. Add an early and bountiful cherry season to the mix — my local farmers market suddenly became overrun with them last week — and it was settled. Quinoa salad with cherries and feta would make it to my table, and soon.

Thankfully, Christo's palate is spot-on. Juicy cherries play off salty feta like old friends. Add grassy parsley, sharp minced shallot, and nutty toasted almonds to the mix, and the result is a hearty grain-based salad perfect for picnics, brown-bag lunches, or just because. As long as cherries keep finding their way into my farmers market tote, this delightful dish will be on my table.

Get the fast and fruity recipe.

Say hello to my go-to picnic and backyard barbecue dish: sesame-ginger soba noodle salad. Vibrantly flavored, full of crisp vegetables, and best served at room temperature — I'd argue it's actually tastier the second day — this noodle dish is perfectly tailored for outdoor entertaining (and is a standout brown-bag lunch option as well for similar reasons).

Don't be put off by the laundry list of ingredients; many are pantry staples or easy to source — try an Asian grocer or Amazon, or even sub sriracha for the chili oil if your supermarket doesn't stock it — and the actual prep for the salad is breezy, to say the least.

Get the recipe and toss together a heaping bowl of soba noodle salad.

Forget about defrosting that frozen veggie patty for dinner when your fresh, at-home version is waiting in a handful of ingredients you may already have. This quinoa-based recipe actually makes four fresh patties, so you can prepare for the week or use them as an excuse for a fiesta-themed dinner party.

As part of the Whole Foods Market Health Starts Here program, chefs like Chad Sarno aim to come up with plant-based recipes that make you feel just as good as they taste. This recipe is no exception to the principles of whole-foods eating: plant-strong, nutrient-dense, and healthy fats like the delicious sweet potatoes in store for you below. Scroll down to make this satisfying recipe tonight.

Part of celebrating Thanksgiving is enjoying traditions and favorite recipes, but you can always move things around to make more table real estate for new dishes. My sister and I love to introduce the whole family to unusual ingredients like millet, so last Thanksgiving, we made a new version of our favorite lentil and millet salad. Instead of tomatoes, this version of the salad is dazzled with ruby-red pomegranate seeds. My sister and I marveled at the pleased expressions on our family's faces as they munched the salad and even went back for seconds. In a sea of butter and cream, everyone agreed that it was nice to have something healthful and light on the plate.

The main ingredient in this recipe is the pseudograin millet, a small seed that becomes fluffy and chewable when cooked like a grain. It has a roasted, buttery popcorn flavor that is achieved by dry-roasting the seeds prior to cooking. Imagine how popcorn kernels, when exposed to high heat, pop open to reveal their melt-in-your-mouth interior; the same is true for millet.

Lovers of legumes will appreciate the starchy lentils, reminiscent of potatoes, dotted throughout the salad. With each bite, the pomegranate seeds burst and dress the salad in their tart juice, so there is no need to add any vinegar. Lemons, parsley, and green onions are simple ingredients that can be found at any grocery store, yet their flavors perk up the roasted flavor of the millet. I love to serve this salad on a bed of spinach, lightly dressed in olive oil and balsamic vinegar.

Make this side dish for your Thanksgiving.

Thanksgiving can be tough for the dairy- and meat-free bunch. While vegan friends and family members often know to arrive on the scene prepared, having something on your table they can already eat will make them feel both grateful and at ease. One healthy Thanksgiving side that both vegans and non-vegans will both enjoy is this warming wheat berry pilaf.

The nuttiness of protein-packed wheat berries plus autumnal spices like cardamom, cumin, and cinnamon, made my whole kitchen smell divine, and the flavor was perfect to complement other favorite Thanksgiving dishes. To save time on actual Thanksgiving Day, cook the wheat berries and chop the apricots and pistachios the night before. Ready to get cooking? Keep reading for this tasty vegan Thanksgiving side.

Cool Fall nights shouldn't mean storing up for the Winter. This salad is just as much healthy as it is tasty, and it is loaded with heart-healthy nutrients. All of the vegetables in this salad have disease-fighting capabilities, but the pomegranate seeds steal the show. In addition to fighting certain types of cancers and providing loads of vitamins, pomegranate seeds are known to help lower cholesterol, reduce the risk of stroke, and even aid in weight management. In some cultures it is known as the magic fruit. If you want something autumnal that still makes you feel energized, try this superfood salad and detox your body instantly.

Learn how to make this salad after the break!