The Persnickety Palate » whole grain

In the Trenches

| August 7, 2011


This year’s rendition of stuffed zucchini has a Mediterranean spin, with ground turkey, fresh herbs, feta cheese and wehani rice, plus an irresistible tomato sauce.

Whole Wheat Yogurt Sandwich Loaf

| June 12, 2011

A lovely soft bread, full of whole grains and yogurt, that makes great dinner rolls and slices up beautifully for sandwiches.

Kale Slaw

| August 17, 2010


Spins on two Italian-American chicken classics—slow-braised cacciatore and breaded chicken parm—with a side of raw kale slaw with apples and sunflower seeds in a sweet, tangy dressing.

Bread Alone

| July 15, 2010


The quintessential sourdough loaf (which I am hoping will come to taste more sour as my starter matures!).

The Traditional Foods Movement and Me

| July 5, 2010

A long discussion about my introduction to the traditional foods movement and an evaluation of my family’s own dietary choices as they relate to nourishment.

Multi-grain Tortillas

| July 3, 2010


A multi-grain variant of my homemade tortillas.

Roasted Apple Muffins with Buckwheat Caps

| June 25, 2010


My spiced apple muffins, made with roasted Fuji applesauce and a buckwheat crumb topping, are tender, flavorful, and not too sweet.

Mess o’ Greens Revisited

| June 18, 2010


A nutty quinoa-rosemary tart crust encloses a colorful, piquant filling of turnip greens. I paired this elegant vegetarian pastry with tangy-sweet barbecue pork, made with homemade sauce and redeemed from a disappointing grilled recipe.

Thin Wheats

| May 18, 2010

A homemade version of the popular Wheat Thin crackers, perfect for snacking.

Zippy Muffins

| January 27, 2009

Z-P (zucchini-prune) muffins are a big hit with my son, and his parents too! Tender shreds of zucchini add moisture to a spicy whole wheat muffin, while walnuts and prunes provide depth and textural interest.

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