Main Dishes

If you're a fan of broccoli rabe, this combination will appeal to you for a casual, lusty, supper. Kamut, with its mild, buttery taste makes a good foil for the intense flavors of sausage and broccoli rabe.

The nutty, sweet presence of wheat germ makes these pancakes special. Wheat germ is rich in the essential fats that make wheat so healthy, so buy raw wheat germ and keep it in the refrigerator or freezer.

Adding orange zest and raisins to salmon gives the finished dish its signature flavor - and the use of foil when broiling virtually eliminates clean-up!

The sweet flavor of spelt shines through in these simple pancakes. You can dress up these pancakes with fresh fruit, spices, or nuts, but we find the flavor of the grain is good enough to stand on its own.

Don't be fooled by the name of this dish - it may read "salad" but it's a full meal! Combining soft and chewy whole white weat with cockles, mussels, scallops, and tender fish like salmon and sea bass, this is a perfect seafood plate when you want a little of everything and simply can't choose.

You can serve these pancakes anytime – not just during the holidays. But it's great to have a special hot breakfast when the family is gathered around.

Although it might sound strange at first, adding bulgur to your hamburgers guarantees a unique texture and taste. Try this recipe with ground turkey or chicken, or try the Bulgur Meat Loaf variation included in the directions!

You can have home-made pizza with a whole grain crust on the table in twenty minutes, when you use whole grain pita bread for the crust. Kids love to "decorate" their own.

Whole grains have been a traditional breakfast food for centuries. Although most recipes use oats or wheat, this one gives brown rice its chance in the breakfast spotlight and includes a great variation for your leftovers from dinner the night before.

Chicken fingers are always a huge hit with kids. Grown-ups will love these too because the quinoa coating provides extra nutrition and crunch.

Chicharrones are a popular fried snack in Peru, and some chefs there are serving them with quinoa in the coating. This is a lighter version, using the technique of oven-frying to keep the coating from soaking up oil. I used red quinoa for a dramatic look, but regular quinoa will work just as well.

Known for its mild flavor and ability to adapt in any recipe, tilapia is the perfect fish to combine with roasted red peppers, chipotle salsa, and Parmesan cheese.

Spelt is an ancient, unhybridized form of wheat. I have found that wholegrain spelt flour functions very much like all purpose flour but offers you the bonus of the fiber-rich bran and nutritious germ. Leftover waffles may be refrigerated for up to 4 days or frozen for up to 3 months.