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Polenta Stuffed Grilled Onions with Tomato Basil Coulis
Vegetarians won’t feel left out from the barbecue loop when polenta-stuffed onions are tossed on the grill. Chef Essig’s recipe turns out a hearty entree packed with flavor.
Golden syrup and brown sugar add a deeper note of sweetness than ordinary sugar and corn syrup could provide.
Gingerbread Cookie Dough
Brown sugar and molasses pair nicely with spicy ginger in these gingerbread cookies.
Golden Syrup Gingerbread
Golden syrup and brown sugar complement the sharp ginger in this gingerbread.
Honey Almond Banana Cake
Make a healthful dessert by using brown sugar, honey and banana puree to sweeten this cake. Mixing almond flour with white flour is another way to kick up the nutrients.
Honey Wheat Bread
Add a slightly sweet flavor to wheat bread by incorporating malt syrup.
Peach, Blueberry and Maple Grunt (Dumplings)
Have an abundance of peaches? These simple dumplings are a great way to use excess fruit and they contain almost no sugar.
Pistachio Whoopie Pies
Pistachio pudding mix and confectioners sugar sweeten up this nutty treat.
Vegan Mango Quinoa Salad
Fresh mango and honey add a sweet note to this otherwise savory quinoa salad. It would make a great addition to a vegan or vegetarian station.
Grain salads are taking off. Combine farro, roasted beets, fresh greens, goat cheese and orange for a unique salad bursting with flavor.
Southwest Fruit Salad
Lime, cilantro and agave add Southwest flair to this fruit-and-grain salad.
Barley and Wild Rice Pilaf with Pomegranate Seeds
Barley adds variety to this wild rice pilaf while pomegranate seeds and a cruch and pop of flavor.
Wheat Berry Salad with Red Fruit
This chilled fruit and wheat berry salad is sure to be a standout at any potluck or barbecue.
St. Patrick’s Day Green Leaf Clover Griddle Cakes
Green, shamrock-shaped pancakes for breakfast make a fun start to St. Patrick’s Day. Mint and basil go into the batter, adding the signature color.
Green Oats and Ham
Oatmeal is a typical Irish breakfast food, but here it’s given a savory spin by combining the cooked oats with sauteed ham, garlic, kale and spinach.
Greek Quinoa Salad
Chef Hollie Green of Novato Unified School District turns quinoa into a vibrant greek salad that fits nutrition regs and students of all ages can enjoy.
Butternut Squash and Kamut Jambalaya
This vegetarian take on jambalaya replaces traditional proteins with tempeh and butternut squash, while replacing rice with the ancient grain kamut.
Southwest Energy Burger
There's no lack of flavor in this vegetarian burger, featuring kidney beans, black beans, quinoa and a variety of herbs and spices. Serve it on a wheat roll...
Hot Honey Churros
Churros are typically thought of as a cinnamon-sugar-coated pastry. However, this take uses a honey-chili sauce to add a sweet and savory kick.
Buckwheat Pesto Risotto with Goat Cheese and Trout Caviar
In this twist on a classic dish, chef Masanti substitutes the ancient grain buckwheat for rice in the risotto, which adds nutrients as well as a deeper, nuttier flavor.
Polenta with Brown Butter and Oyster Mushrooms
Instead of cornmeal, Chef Jaeckle uses local grits for his polenta to give it a more rustic texture and appearance. If oyster mushrooms are not available, shiitakes, maitakes or portobellos can be substituted.
The foundation is savory rice porridge, cooked here in pork stock, and the toppings including crispy shallots and garlic, soft-cooked eggs and scallions.
Pear, Squash and Wheat Berry Salad
Pulled Pork and Brussels Sprout Grits
Spicy Barley Bowl with Fennel and Bacon
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