Cheesy Barley Stuffed Mushrooms
These mushrooms make a colorful appetizer or a delicious side dish to meat. Shop for hull-less barley, which contains more of the original whole grain…
Bulgur and Apple Salad
Cracked wheat is rich in fiber and protein and can be served as a breakfast cereal, or for lunch as this salad.
Beet and Grapefruit Cous Cous
Blanch cous cous by pouring hot water over the cous cous; mix in a dash of olive oil and some salt and pepper. Stir well,…
Pearl Barley and Wild Mushroom Pilaf
Pearl barley has a lovely feel about it, and makes a low-GI substitute for rice.
Mix all ingredients together. Pour into a 1" x 9" baking dish that has been sprayed with cooking spray. (I cook mine in a cast-iron…
Mix first 4 ingredients together in 32-cup Tupperware bowl. Make well in dry ingredients and add next 3 ingredients. Mix by hand until moist. Seal…
Peanut Butter Bars or Cookies
Heat oven to 350. Butter or Pam bottom of an 8½ x11 or small Jelly Roll pan. Add and mix all dry ingredients in a…
Nutty Maple and Vanilla Granola
Use the kind of nuts you prefer and serve the granola with milk or yogurt, fresh and dried fruit, and honey or maple syrup.
Quinoa Simmered with Fennel and Wild Mushrooms
Quinoa is packed with protein and combined with fennel and wild mushroom, it is sure to be your new favorite dish!
Awesome Apple Snack Cake
A perfect snack for after school — especially when made with fresh fall apples.
Combine first 7 ingredients; stir well. Combine remaining ingredients, stir well. Add to flour mixture, stirring until smooth. Spoon about 1/4 cup batter onto a…
Tugboat Lentil Soup
Rinse and pick over lentils for any small stones. In a Dutch oven or large stockpot, heat olive oil over medium high heat until hot…
Flaxseed Raisin Bread
Preheat oven to 350F. Lightly grease a 9 x 5-inch loaf pan. Place raisins in a large bowl. Pour water over top and and add…
Start the day off right with these hearty breakfast squares, brimming with oats, nuts and raisins.