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Whole Foods Chelsea · Good from Wed, Oct 14 through Tue, Oct 20

Colorful, Comforting Meals for Mid-October

This week brings stand-alone dishes featuring sirloin, squash, and kale, each with a twist on classic and Mediterranean flavors. Efficiency meets deliciousness as you work through the freshest sale finds.

Shopping list

* Not on sale. You may already have it; if not, grab it with the sale items.

This week's meals

Dinner

Serves 2 · 35 min

Grilled Beef Sirloin with Roasted Sweet Potatoes and Sautéed Kale

Made with: Beef Top Sirloin Steaks, Sweet Potatoes, Green, Red or Dino Kale, Garlic*

About $3.23 per serving

  1. Roast cubed sweet potatoes at 425°F tossed with olive oil, salt, and pepper for 25 minutes.
  2. Season beef sirloin with salt and pepper, grill or pan-sear to preferred doneness. Rest before slicing.
  3. Sauté chopped kale with minced garlic and a splash of olive oil until wilted. Serve all together.

Full recipe

Serves 2 · 30 min

Pan-Seared Salmon with Fingerling Potatoes and Lemon-Dressed Kale

Made with: Fresh Atlantic Salmon Fillets, Organic Bagged Fingerling or Baby Potatoes, 24 oz, Green, Red or Dino Kale, Lemon*

About $4.21 per serving

  1. Slice potatoes and roast at 425°F in olive oil, salt, and pepper 20-25 minutes.
  2. Sear salmon fillets in a skillet until golden and just cooked through, 3-4 mins per side.
  3. Toss chopped kale with lemon juice, a drizzle of olive oil, salt, and pepper. Plate with potatoes and salmon.

Full recipe

Serves 2 · 35 min

Roasted Winter Squash Pasta with Pesto and Toasted Walnuts

Made with: Winter Squashes, Pastas, Olive Oils and Olives, Fresh Pesto, 6.5 oz, Walnuts*

About $1.33 per serving

  1. Peel and chop winter squash, toss with olive oil, salt, and pepper, roast at 425°F for 25 min until golden.
  2. Boil pasta according to package directions, reserving a splash of cooking water.
  3. Mix pasta with roasted squash, fold in pesto and toasted walnuts, adding pasta water if needed for sauce.

Full recipe

Lunch

Serves 2 · 12 min

Kale, Avocado, and Pomegranate Salad with Lemon Vinaigrette

Made with: Green, Red or Dino Kale, Medium Hass Avocados, Pomegranates, Lemon*

About $4.60 per serving

  1. Remove kale stems, chop leaves, and rub with a bit of olive oil and salt.
  2. Top with sliced avocado and pomegranate arils.
  3. Whisk lemon juice, olive oil, salt, and pepper for vinaigrette and drizzle over salad.

Full recipe

Serves 2 · 10 min

Smoked Salmon and Cucumber Avocado Toast

Made with: Cold-Smoked Salmon, 4–8 oz, Mini Cucumbers, 16 oz, Medium Hass Avocados, Multigrain bread*, Lemon juice*

About $3.80 per serving

  1. Toast bread until crisp.
  2. Spread mashed avocado over toast, season with lemon juice and pepper.
  3. Top with sliced cucumber and smoked salmon.

Full recipe

Breakfast

Serves 2 · 7 min

Blueberry Greek Yogurt Parfaits with Honeycrisp Apples

Made with: Jumbo Blueberries, 9.8 oz, Single-Serve Greek Yogurts, Honeycrisp Apples, Granola*

About $6.84 per serving

  1. Dice apple. Layer Greek yogurt, blueberries, diced apple, and granola in glasses.
  2. Drizzle with honey to taste.
  3. Serve immediately.

Full recipe

* Not on sale. You may already have it; if not, grab it with the sale items.

See the full Whole Foods Chelsea ad

Good from Wed, Oct 14 through Tue, Oct 20. Sale prices as printed in the ad; cost per serving is an estimate.