This month marks 40 years since Bob Moore and his wife Charlee bought an abandoned Oregon mill and started producing whole grain products [2] – long before they were mainstream or trending [3]. Today, the company is a vocal supporter of whole grains, and a great source of cooking and recipe inspiration here at the Whole Grains Council. To celebrate this four-decade milestone, we’re sharing our five favorite whole grain recipes from Bob’s Red Mill.

1. Lemon-Mint Freekeh Salad [4]. This tabbouleh-inspired salad is fresh and zingy. It was so popular at our Whole Grains Conference [5] in 2014 (and again in 2018) that we had to get the recipe! With smoky freekeh [6], hearty chickpeas, and a brightness from lemon and mint, this recipe will quickly become one of your favorites, too. 
2. Whole Grain Power Bars [7]. Whether it’s breakfast or a snack, a wholesome power bar is one of the best ways to eat your grains when you’re on-the-go. This recipe offers a triple dose of whole grain goodness, with oats, quinoa [8], and whole wheat flour.
3.  Honey Whole Wheat Bread [9]. Is there anything better than a slice of warm, freshly-baked bread? With this simple recipe, you could be slicing up a delicious whole wheat loaf [10]in no time. 
4. Whole Grain Corn Muffins [11]. Fluffy, light, and just barely sweetened, these corn muffins are a crowd-pleaser. Be sure to use whole grain cornmeal along with the whole wheat pastry flour in this recipe. 
5. G [12]inger and Onion Whole Grains and Beans Soup [13]. With aromatic garlic and ginger, this hearty whole grain soup [14] is slightly spicy and perfectly warming. Enjoy a bowl on a cold winter’s day!

Happy 40th, Bob’s Red Mill [15]! Here’s to many more (whole grain-filled) years to come.