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.

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.

Warm mozzarella cheese oozes out of the center of these moist and delicious turkey burgers. You can top them with the smoky chipotle aioli, or with any of your favorite condiments.

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

I love the unusual combination of flavors in this one-dish meal. It's easyenough to make for a weeknight dinner and particularly colorful if made with red quinoa.

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.

Sweet potatoes are among the most nutrient dense foods in the world, loaded with fiber, vitamins, and antioxidants. Combined with the benefits of whole grain flour, the result is a very healthy breakfast that doesn't compromise on flavor.

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.

A golden layer of baked oats gives this chicken the crunchy deliciousness of fried chicken, but in a much healthier way. Added bonus: it's a lot less work than frying, since you simply bake the dish for a half hour while you do other things.

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!

A rich winter vegetarian meal, this recipe calls for semi-pearled farro. If you want all the whole grain goodness, look for whole grain farro instead, but remember to cook it a bit longer.

A slight sweet glaze from the marmalade balances nicely with the curried chicken on a bed of barley with colored pepper "confetti."

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.

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.

Barley replaces the usual rice in this stir-fry filled with spicy, fresh Thai flavors and plenty of chicken and vegetables.

Excellent with a green salad for lunch, or use smaller portabellas and serve as an appetizer. Skip the pancetta, if you prefer a great vegetarian dish.

Barley goes Italian with these bell peppers stuffed with ground turkey (or beef), barley and your favorite spaghetti sauce.

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.

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.

Meatloaf turns from mundane to marvelous, when you offer individual portions to each person in place of the usual slices.

A perfect Sunday Brunch dish, or make smaller for a passed hors-d'oeuvre.

Carbonara is traditionally made by tossing the pasta in bacon grease and heavy cream. By making this dish with turkey bacon, fat-free yogurt, and half-and-half, you still get those great carbonara flavors—my husband’s favorite—without tons of saturated fat.

Spelt is an ancient, unhybridized form of wheat. I have found that whole grain spelt flour functions very much like all purpose flour but offers you the bonus of the fiber-rich bran and nutritious germ. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

Yams and collards combine with teff, herbs, and spices, creating a beautiful mosaic pattern in this robust grain loaf. Serve as a side dish or as a vegetarian main dish.