Whole Grain Recipes

Pounded Walnut Strozzapreti

Pounded Walnut Strozzapreti

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

Seeded Flatbread

Seeded Flatbread

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.

Orange and Oat Scones

Orange and Oat Scones

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

Pineapple Rice

Pineapple Rice

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.

Double Broccoli Quinoa

Double Broccoli Quinoa

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.

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Arugula Pesto Wheat Berries

Arugula Pesto Wheat Berries

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.

Big Sur Bakery Hide Bread

Big Sur Bakery Hide Bread

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.

Whiskey & Wheat Berry Salad

Whiskey & Wheat Berry Salad

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.

Tokyo Five Grain

Tokyo Five Grain

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.

Maple Syrup Scones

Maple Syrup Scones

Maple syrup scones sweetened with a hint of maple syrup. Big flakes of sugar meld into a sweet, crackly top crust, and the whole wheat pastry flour makes them beautifully tender.

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