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Recipe Inspiration

All
Chicken
Gluten free
Paleo / Primal
Slow Cooker
Summer
Vegetarian
Slow Cooker Arroz Con Pollo
Slow Cooker Arroz Con Pollo
Oven-BBQ’d Chicken
Oven-BBQ’d Chicken
Slow Cooker Black Bean and Spinach Enchilada
Slow Cooker Black Bean and Spinach Enchilada
Pickled Shrimp
Pickled Shrimp
Slow Cooker Layered Vegetable Casserole
Slow Cooker Layered Vegetable Casserole
Beef and Broccoli Lo Mein
Beef and Broccoli Lo Mein
Sweet Potato and Ground Beef Burrito
Sweet Potato and Ground Beef Burrito
Slow Cooker Friday Night Chicken Wings
Slow Cooker Friday Night Chicken Wings
Coconut-Crusted Chicken Tenders
Coconut-Crusted Chicken Tenders
Chicken Chili Burgers
Chicken Chili Burgers
Grilled Chicken with Mango Salsa
Grilled Chicken with Mango Salsa
Chicken and Peaches
Chicken and Peaches

Michele Gholson

About Me

I created The Whole Meal with a vision of educating others in mealtime preparation focusing on delicious, healthy and simple recipes. To good food and a better life!

Blog Posts

Recent Posts

spanish style tapas shrimp and chorizo

Spanish Tapas-Style Shrimp and Chorizo

Serve with brown rice and sautéed green beans-

One day I will get to Spain, but in the meantime I can recreate some of my favorite tapas recipes that I love from local tapas restaurants. Shrimp and chorizo is one of them and my adaptation has become a family favorite, especially enjoyed outdoors on our patio on a balmy summer evening.

QUINOA WITH GAZPACHO AND RED BEANS

Quinoa with Gazpacho and Red Beans

I was looking for a vegetarian recipe that showcased the most common vegetables popping up in our gardens, farmer’s markets, and CSA’s this summer, but was filling enough to satisfy any carnivore’s appetite. Between the beans and the high-protein quinoa, this recipe fits the bill and is quite tasty too! I served this to relatives this summer, and both adults and kids went back for seconds!

cuban black beasn and rice

Cuban Black Beans and Rice

Served with Columbia Restaurant’s 1905 salad-

When I first moved to Tampa, Florida, I had never heard of black beans, let alone tasted them. A staple of Cuban food, black beans are very versatile and used almost everyday. Now I eat them on a regular basis, and this is my version of Moros Y Cristianos (Moors and Christians), by far my family’s favorite recipe for this humble bean.

The name of this dish refers to the wars between the Moors (blacks) and the Spaniards (whites). It is a reminder of the Spanish influence on Cuba.

The Columbia is a famous Spanish restaurant in Tampa. It is known for its flamingo dancers and authentic Spanish/Cuban cuisine; the 1905 salad being one of its specialties. This is my vegetarian version, as I have omitted the meat and changed out the iceberg to butter lettuces.

Grilled Salmon with Pineapple Salsa

Grilled Salmon with Pineapple Salsa

Serve with coconut rice and tropical coleslaw-

A really fresh piece of Alaskan salmon needs nothing more than a good seafood dry rub and a seasonal salsa on the side. Here I have paired Creole seafood seasoning with a sweet pineapple salsa and some tropical sides for a simply grilled salmon perfect for late spring and summertime dining.

End-of-Summer Shrimp and Green Bean Salad

End-of-Summer Shrimp and Green Bean Salad

Serve with skillet cornbread-

For most of us, the beginning of September marks a transition to a new season, even though temperature-wise it may still feel like summer. Our kids are back in school, most of the local summer fruit and vegetables easily found at most farmer’s markets are starting to dwindle, and we start to feel more grounded. What I love most about this recipe, besides being so darn good, is that it transitions our taste buds from summer’s abundance (the green beans and basil) to fall and winter’s sustaining comfort foods (cornbread). Transition and change is a good thing!

Grilled Salmon Salad

Grilled Salmon Salad

Serve with watermelon slices, French bread-

This was a surprise hit, considering my family does not prefer salmon. My oldest declared that “this doesn’t even taste like salmon” as she went back for seconds. It is truly a keep-the-heat-out-of-the-kitchen recipe as the salmon is grilled and tossed with fresh, crisp ingredients. Cool watermelon slices and a loaf of good quality bread round out a new way to eat salmon in the summer.

Maryland-Style Crab Cakes

Maryland-Style Crab Cakes

Serve with tomato and Corn Salad-

I am always tinkering with recreating a true Maryland-style crab cake and I finally found a healthy version that brings back memories of growing up in the greater Philadelphia area with access to Chesapeake Bay classics like crab cakes.

The distinct difference between most crab cakes and a Maryland-style one is the Old Bay seasoning, a staple in most Maryland households. I have lightened up the coastal seafood delicacy by broiling rather than pan frying in oil. I did not miss the original fried version and rather preferred this lighter one. My crab cake recipe got two thumbs up from my southern-raised husband who spent many a childhood summers on the Chesapeake and my daughter who does not typically like seafood.