WFM Coffee & Juice Bar

Bulgur is cracked wheat that has been partially cooked. Most often used to make tabbouleh, a Middle Eastern salad featuring parsley, mint, garlic and lemon. 1 cup to 2-1/2 cups Simmer 20 minutes, fluff, let sit covered for 10 minutes. Or pour boiling water over bulgur, cover and let sit for 1 hour

Mango was made for salad, whether it’s sliced and dressed with lime juice and salt or mixed with black beans, avocado and fresh cilantro. Serve as a simple, refreshing side dish for grilled chicken or fish

Upgrade your mezze with bright, fresh Mediterranean flavors and bites

Lightly milled to retain all of the germ and at least 2/3 of the bran for a tender, slightly chewy texture and a mild flavor. Use in grain salads, soups, stews and chilis. Try barley as a stuffing for peppers, tomatoes or poultry. 1 cup to 3-1/2 cups Simmer 60 minutes

Combine these little lovelies with cumin, garlic and orange juice or toss them with olive oil, cilantro and chopped veggies for two incomparable salads

These smooth-textured beans are packed with nutty flavor. Add them to tomato-based soups like minestrone or toss with olive oil and black pepper for a satisfying side dish

Wheat berries cracked into small pieces. Use in casseroles, salad or as a stuffing. 1 cup to 2 cups Simmer 30 minutes; let stand covered 5 minutes

Since dried varieties aren't the only pasta available these days, we thought you should know more about your mouth-watering choices — Fresh, Frozen and Fast

Rich and hearty, a great alternative to oatmeal. Also used in savory dishes like pilaf or stuffing. 1 cup to 3 cups Start in cold water and then simmer for 1 to 1-1/2 hours

To avoid sticking to the bottom of the pot, this is usually the preferred method for cooking sticky rice. Soaked and drained rice is put in a special steaming basket or pan over a pot or wok of boiling water and cooked with steam alone

These little dark red beans are sweet and easy to digest. Splash them with tamari and barley malt or mix them with brown rice, scallions, mushrooms and celery for dynamite, protein-rich rice patties. (Or how about some ?)

Becomes sticky when cooked. Mix with corn, scallions and cooked pinto beans for a South-of-the-Border side dish. 1 cup to 3 cups Simmer 25-30 minutes. Do not salt until thoroughly cooked

Skip main navigation We know, we know. Cooking dried beans takes more time than opening a can, but you'll be richly rewarded with superior flavor and texture. They're a superb value too! Here's how

First things first; pronounce these beans "flah-joh-lay." This creamy heirloom bean is used in French country cuisine as a side dish for lamb and poultry. Their delicate flavor is enhanced by aromatic onions, celery, carrots, garlic, bay leaves and thyme. They're delicious in tomato sauces, too

On the search for soft, quick-cooking beans? Look no further. These creamy white, oval-shaped beans are ubiquitous in southeastern us states where they're a traditional New Year's dish. Toss them with yogurt vinaigrette, tomatoes and fresh parsley. (Mmmm, it doesn't get any better than .)

Ground yellow corn that cooks to a pudding-like consistency similar to polenta. The coarser the grind, the longer the cooking time. 1 cup to 4 cups Bring water to a boil (salt optional). Reduce heat slightly and slowly whisk in grits. Cook covered 15-20 minutes. Remove from heat and let stand 5 minutes

Mangoes are amazingly versatile, as they go with both sweet and savory foods. Some of our favorite recipes include

Unsweetened chocolate has a chalkier consistency, so it’s at its best when melted with other ingredients like butter and cream

These apples have a crunchy skin with a floral aroma. Best when uncooked and used in fresh preparations, like a smoothie or kale salad

A pink-hued cacao with an almost tart flavor with hints of raspberry and lemon. Browse ruby cacao

Kasha is whole-roasted buckwheat groats. Because buckwheat is not part of the wheat family, it can be eaten by many on a wheat-free diet. Cook with noodles, use as a stuffing for cabbage, or use in casseroles. 1 cup to 2 cups Simmer 20 minutes

Often called old-fashioned oats, rolled oats are groats that have been steamed, rolled and cut into flakes. Great as cereal or added raw to cookies, muffins, pancakes and granola. 1 cup to 2 cups Start in cold water and then simmer for 10-15 minutes

Chewier than rolled oats, steel-cut oats are groats cut into smaller pieces. A perfect hot cereal for coolweather breakfasts. 1 cup to 4 cups Start in cold water and then simmer for 30 minutes

Includes organic wheat, oats, barley, soybeans, buckwheat, wheat bran, corn and millet. 1 cup to 2-1/2 cups Bring water to a boil, add salt (optional), slowly add cereal, stirring constantly. Simmer 15 minutes, stirring occasionally

Cocoa powder results from the leftover part of the cacao fat after it has been removed from ground cacao nibs, which are then pressed into a cake and pulverized

Mango doesn’t stop at smoothies and salads — it’s also great for baking into cakes and breads. Try upside down cake, which is literally baked “upside down” in a pan to create a caramelized, irresistible top

A chocolate swaying toward the sweet end of the spectrum, semisweet is usually labeled as such when it contains around 60% chocolate liquor. Browse semisweet chocolate If you’ve got a sweeter tooth, and bittersweet chocolate tastes too intense to you, semisweet is your go-to for cookies, brownies and chocolate chip banana bread. Semisweet chocolate also works well when the base recipe isn’t very sweet, like with scones or quick bread

Crunchy, tart and juicy, this is the ultimate apple to pair with a classic applesauce. Toss in a few cinnamon sticks or ground cinnamon for extra flavor

If there was ever a perfect apple for snacking, this might be it. It’s fragrant, sweet and tart. Plus, its shatteringly crisp texture works well when used as a topping on open-faced sandwiches

Did you know that sour cream is simply cream that's been soured by harmless bacterial cultures, giving it a piquant flavor that's perfect for topping potatoes or cooked in cheesecake?

Here’s a fun surprise. Tea is a remarkably versatile secret ingredient in the kitchen, where it can add subtle herbaceous depth and richness to all kinds of dishes—from soups to sweets. Lapsang souchong lends mild smoky flavor to soups or stews. Some very dark black teas even have a chocolate finish that complements sweet sauces for pork or poultry. Try these ideas

Think there’s only green and black tea? Think again. Teas come in just about every color of the rainbow

Bring water (and salt, if using) to a boil, add grains and return to a boil. Stir, reduce heat so the water just simmers, cover the pot tightly, and simmer. Resist the urge to lift the cover — releasing steam will slow the cooking process

More ways to enjoy mangoes: Mangoes aren’t the only tropical fruits in our stores right now. Check out our to explore your options. Guide to Tropical Fruits

Agua fresca, Spanish for “fresh water,” is a simple blended drink that needs only fresh fruit and water, plus a little sweetener and citrus juice. What a way to enjoy mango on a hot summer day

Blending mango chunks into smoothies gives them a vibrant orange color and subtle sweetness. What fruits go best with mango? Bananas, citrus fruits and pineapple are always safe bets

These pink-red apples are crisp with a juicy flesh and a complex sweet-tart flavor. Well-suited for a fresh fall salad