Inspired by Mona Talbott's recipe in the new Coco cookbook, a pounded walnut pesto with marjoram and parsley, tossedwith farro pasta and Pecorino cheese.

This olive oil flatbread is made from white whole wheat flour along with pepitas, sunflower, poppy, and mustard seeds. You can pull the dough out paper thin or leave it a bit thicker, serve it straight or bake it with toppings. Whatever you like, really.

Rustic orange-scented oat scones peppered with currants inspired by a recipe in Romney Steele's new Big Sur-based My Nepenthe cookbook.

A nice platter of greens and brown rice doused in a spicy-salty-sweet pineapple dressing flecked with seitan. It's good hot or at room temperature.

This is another favorite - I cook up lots of broccoli, then puree half of it into a pesto. The other half is cut into little florets. Toss the broccoli with some quinoa, sliced avocado and a drizzle of feisty chile pepper oil, and you've got a nice meal on your hands.

A peppery arugula pesto tossed with a bowl of plump, chewy wheat berries. The bite of the arugula is tamed by the creaminess of the pine nuts in the pesto, and the saltiness of the grated Parmesan and chopped Kalamata olive offsets the wheat berries nicely.

From the Big Sur Bakery cookbook, a seed-packed pocket bread recipe contributed by a good friend of the bakery. Sesame, sunflower, flax and poppy seeds, millet, oat bran, and a bit of beer impressively cram themselves into these delicious, hearty rolls.

A wheat berry salad recipe inspired by a crostini I tasted in Denver, Colorado made by chef Jennifer Jasinski of Rioja. It features whiskey-soaked golden raisins, adobo-kissed goat cheese, herbs, and toasted pine nuts are tossed with a bit of lettuce.

A colorful grain blend inspired by a recent trip to Japan. It features equal parts brown rice, red rice, and millet, plus some quinoa and amaranth.

Fried rice made with wild rice, a thin omelette cut into strips, a splash of soy sauce, tofu, and whatever seasonal greens you have on hand - peas, asparagus, pea shoots, spinach.

A perfect breakfast - thin slices of sautéed pears, ruby-hued cranberries, and plump, golden wheat berries are sweetened with generous dollops of maple-sweetened yogurt and finished with plenty of toasted pecans and a sprinkling of dried persimmons, ginger, and dates.

Toasted wild nori alongside cilantro, tofu, and plenty of wild rice. The dressing for this salad isn't shy - assertive notes of sesame, ginger, cayenne pepper and soy sauce work their way into the wild rice and tofu. Lots of flavor.

A chunky celery soup perfect for a winter day - celery, carrots, a potato, an onion, a bit of garlic, and some leftover wild rice.

Powder-kissed and pretty, these Swedish Rye cookies are perfect for holiday cookie enthusiasts who are after a not-too-sweet, shortbread-style butter cookie.

A jewel-inspired holiday salad recipe - mixed leafy salad greens, wild rice, toasted hazelnuts, dried figs and pluots, tossed with a simple ginger juice vinaigrette that I spiked with just a hint of jalapeno.

A remix of the mushroom casserole I loved as a kid. Brown rice, mushrooms, garlic, onions along side a bit of cottage cheese and sour cream and Parmesan for texture and creaminess.

A roasted pumpkin salad made with wild rice, tiny, caramelized red onions drizzled with a simple, honey-kissed, creamy sunflower seed dressing. A colorful harvest salad perfect for Fall festivities.

A one-skillet quinoa recipe - quinoa, corn, chopped kale and pan-toasted tofu tossed with a big dollop of pesto and finished off with a few roasted cherry tomatoes.

A simple, single pot mixed grain recipe inspired by a reader email from a grandmother of four - rice, oats, barley, and millet.

A delicious rice gratin recipe - a hearty casserole of baked rice flecked with spinach. The top bakes into a golden cheese crust made even better with a generous sprinkling of black olives, red onions, and toasted pine nuts.

A farro recipe I did for my sister's baby shower. Farro, a citrus dressing, roasted spring onions, yellow split peas, fresh peas, a bit of mixed salad greens, and a touch of goat cheese and chives.

Ottolenghi's beautiful red rice and quinoa recipe - a substantial, color-flecked platter showcasing citrus-dressed grains punctuated by pistachios, dried apricots, and arugula.

A stunning berry-studded breakfast quinoa with pecans and blackberries, sweetened with agave nectar or honey.

This is the farro salad I took to Jack's first birthday party. My favorite citrus Parmesan vinaigrette dressed a bowl of healthy salad greens, plump farro grains, crumbled goat cheese and almonds.

Not a traditional hotpot recipe, instead...a fast-cooking bulgur cooks in a light orange-juice accented broth. Plenty of chickpeas, tiny cauliflower pieces, onions, and greens add texture and substance to the hearty pot.

An unassuming yet satisfying little rice bowl recipe - simply a reasonable serving of chard-flecked whole grain rice topped with a poached egg.

A wonderful farro and roasted butternut squash recipe. Balsamic roasted butternut squash, deeply toasted walnuts, and nutty farro come together in this delicious recipe.

Indonesian red rice salad with boiled eggs and macadamias. Riveting to look at, with a wonderfully complex array of flavors and textures to enjoy.

Peter Reinhart's challah recipe creates a wonderful (and reasonably forgiving) dough that bakes into a tender, delicious version of the traditional Jewish celebration bread.

A bejeweled platter of bulgur wheat,chili roasted tomatoes, caramelized onions, spinach, and yogurt cheese. A perfect companion for grilled kabobs.

A big bowl of asparagus, sauteed garbanzos, chopped onions, toasted almonds, tossed with brown rice and drizzled with a bit of garlic-tahini dressing.

This quinoa recipe shows you how I might clean out my fridge - white quinoa, potatoes, onions, toasted nuts, and asparagus.

Couscous, apples, curry powder, butter, mint, toasted pine nuts and green onions are highlighted in this dynamic, colorful couscous recipe.

Fantastic Peter Reinhart inspired rustic, thin-ish crust pizza dough recipe - made from white whole wheat flour, yeast, olive oil, salt, and ice water.

An impromptu quinoa salad recipe made by tossing a quick tahini dressing with chickpeas, red onion, and cilantro.

Great party finger food. A thick slab of polenta is sliced into the shape of a french fry and baked off.

Favorite pancake recipe - tall stacks of golden butter-kissed pancakes with the best tasting blueberry maple syrup.

A good Mexican wedding cookie recipe results in a tender nutty, butter-based cookie topped with an extravagant blizzard of powdered sugar.

Dark chocolate cookie recipe, each cookie pumped full of lots of freshly ground espresso powder.

As promised, an all-natural Thin Mint recipe for you. No shortening, no trans-fats from partially hydrogenated vegetable oils - just good old-fashioned butter, cocoa, vanilla, sugar, chocolate, whole grain flour, and peppermint turned into delicious, thin minty goodness.

Perfect for the Thanksgiving table, butterhorns recipe creates a honey-wheat tasting, soft roll.

From Michael Ableman's book, Fields of Plenty, a rustic, homey, unfussy pear cake recipe that comes together in five minutes before baking.

A vegan macaroni and cheese recipe from Real Food Daily restaurant - cashew cheddar cheese, and spelt pasta.

An almond chocolate chip biscotti recipe made with whole grain flours, a minimally refined sweetener, and punctuated with oozy chocolate.

Michel Nischan's time-intensive (but rewarding!) butternut squash muffin recipe - butternut squash, spelt flour, apple juice, coriander, black peppercorns, cinnamon...

I ended up pulling this favorite cookie recipe off my site (for now) to include in Super Natural Cooking.

Rebecca Wood's perfect summertime quiche - creamy corn flavor hits your tongue first, the summer tomatoes burst next, and then you are hit with accents of slivered basil and scallions. Made in a tef flour crust.

Michele Cranston's Honey-toasted Fruit Muesli Recipe. Made from lots of oats, sunflower seeds, almonds, coconut, honey, dried fruit and seeds.

A delicious yeast-leavened waffle recipe featuring oats, buckwheat flour, and crystallized ginger. A denser, heartier, more nutritious waffle, they also take longer to cook than a standard waffle, so they might not be the best choice for a waffle bar get-together.

This recipe makes a warm, hearty, substantial Irish soda bread best served with a generous slab of salty butter on each slice.

This is a spinach mushroom quiche recipe that features no dairy, no eggs, and no butter. Sounds like it would lack something in the taste department, right? Wrong. It was delicious.

Soba noodles are tossed with a fiery ginger-sesame dressing and a generous dose of cucumbers, scallions, and pan-seared tofu - it's the sort of recipe you could serve anytime...