Today I am reaping a few rewards of my yesterday's venture to Whole Foods Market. Note that I shopped there just after 10 a.m., before the heat-of-the day began ;o)I usually shop for my groceries at Kroger, but for special foods I shop at Whole Foods. At WF I can get very fresh and extremely good fruits, vegetables, and meats. They offer many organic fruits and vegetables, a variety of great world-cheeses, and a wonderful deli section which offers exoticly cooked vegetables and some meats (no, not deli-sandwich meats).I usually begin my shopping in the fruit/vegetable section. My purchases existed of:Two wonderful portobello mushrooms, quite large, I might add. I grill these, one at a time (coating with a butter/olive oil mixture), and substitute for a meat; very heathly and filling. So I get two main course meals from these.A fresh bunch of cilantro. It's a toss-up whether cilantro or Asian sweet-basil (which I grow in a container outdoors) is my favorite herb. So many cooking uses for both, or just to be added fresh to dishes.A really nice, sweet and ripe canteloupe: I peel this and cut up for storing in fridge - ready to eat for breakfast or a refreshing afternoon snack. Can last me for nearly a week.
Lastly in the fruit area, I got some organic, deep-red, juicy and sweet whole strawberries. I leave them whole until ready to add to breakfast canteloupe, or for a late-night snack. These are Driscoll's brand strawberries, and so delicious! Ofttimes I dip the freshly washed strawberry into granulated sugar...delightful :o)
A bag of about 20 organic red-skinned potatoes; these are the small sized potatoes - about the size of a silver dollar - and have such a creamy flavor. I can make a meal of these cooked with fresh green beans! They are also great for making potato salad, with a canola-oil mayo/sour-cream dressing. Yum!
Next purchase was a skinless/boneless chicken breast. I can make two good meals from this one breast, plus a hardy chicken broth (with small pieces of chicken and chopped cilantro) that yields three cups of broth.
In the meat department, I also purchased four skinless/boneless chicken thighs. I bake these in the oven with oil (bottom of baking dish), chopped garlic clove, adding the salted and peppered thighs, then cover the whole with an undiluted can of Campbell's Mushroom Soup. Cover with foil, and bake in oven, and you have a great dish to go with cooked Basmati Rice! I get two filling meals from this dish.
I've already had a canteloupe/strawberry breakfast, a bowl of chicken broth for lunch, and will have a chicken salad sandwich with potato salad for evening meal.
What better meals can one find for the hot summer days?
If you were close-by, I'd invite you over for a meal with me...maybe. LOL
So, until my steak-substituted, grilled portobello meal...ta ta...
Oh, BTW, you can fill the "veined" side of mushroom with feta cheese, top with a garlic/herb/butter bread crumb, and broil in the oven for a super-duper portobello; serve with a green salad! Another YUM!