Main Dishes

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.

Rye berries have a nice, peppery flavor that complements the lamb. Vegetarians can use seitan in place of lamb and a vegetable stock, and cook just until the rye is tender.

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.

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.

This recipe has complex flavors – but is easier than it looks at first glance. Cook the fennel first (this can be done a day ahead), then the ribs and finaly the risotto-style whole grains.

Coconut oil is thought to have some interesting antimicrobial properties, plus, as a medium-chain fatty acid, it's digested without putting strain on the gall bladder. Or, you can ignore the health benefits – just enjoy the delicious coconut taste!

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!

This whole grain pasta dish goes perfectly with a white wine. Plus, the preparation is minimal and the whole dish should be ready in just 30 minutes. Quick and delicious!

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

Nothing is more appealing on a blustery day than a big serving of this ambrosial stew. It’s great for potlucks and outdoor get-togethers because it’s easily transportable and there is nothing to add.

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.

The rye berries are chewy and deeply nutty, the cabbage sweet, and the mustard perfectly pungent. Using a high-quality Dijon mustard is important; each grain becomes bathed an unctuous, deeply savory sauce. Great as a vegetarian, one-dish lunch or dinner, and as a side to roast pork.

Sprouted wheat flour makes wonderful fresh pasta – or you can buy sprouted flour pasta, ready-made. Either way, this recipe will remind you of how a delicious dish can be created with just a few fresh, whole ingredients.

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!

These delicious breakfast tartlets feature a creative "pie crust" made of brown rice, with a piquant, custardy filling.

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

Pizza just doesn't get any easier than this. Rye crispbread makes this perfect with a salad on hot summer nights.

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

This easy-to-make dish combines carrots, onions, garlic and fennel. Preparation and cooking time should only equal about half an hour, so you will have plenty of time to relax and enjoy the meal.

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.

This tart is the perfect way to celebrate the first tomatoes of summer! It's a wonderful meatless dish that highlights fresh garden or farmer's market ingredients. Try it as an appetizer or main dish. You can top the finished dish with additional basil for a pretty presentation.

Rich nutty whole grain linguine is the perfect companion for fresh heirloom tomatoes, basil, pistachios, and flavorful grated cheeses.

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.

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.

This gluten-free pancake recipe is very versatile. If you're on a dairy-free diet, you can leave out the milk, without substituting anything in its place – just adjust the water to provide the desired thickness of batter.

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.

This warm and satisfying breakfast recipe was created by Chef Eric Stein, Chef-Instructor at Johnson & Wales University College of Culinary Arts in Denver, CO.  When it was presented at The Fourth Annual Gluten-Free Culinary Summit West Edition in 2009, it wowed Summit participants with its light, smooth blend of flavors.

Here’s a special-occasion dish that is both delicious and pretty to look at — perfect for Sunday dinner or guests. Serve this with steamed baby carrots seasoned with a dash of cumin to complement the flavors of the chicken.

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.

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

Salting the tomatoes ahead of time releases flavor compounds buried deep inside – giving you rich flavor with less salt than if you add it at the table. Plus a bonus: you can then make this easy recipe in less than 15 minutes.

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.

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.

Sprouted Sweet Brown Rice perfectly complements this easy stir fry. Coconut oil adds extra flavor depth, but you can substitute any other neutral vegetable oil.

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.

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.

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.

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

This healthy main course is packed with nutrients including Omega 3s, protein, and fiber. The egg wash seals in the fish's juiciness, adding a rich buttery flavor that is irresistible. The wild rice crust is nutty and delicious. Ready in just 10 minutes. Enjoy it hot or cold.

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

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.

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

Craving Tex Mex with a delicious healthy twist? Try this recipe made with multigrain tortillas and reduced fat sour cream. We like to use a grill press while cooking the tortillas to seal them together, but placing a heavy pan on top of the tortillas as they cook presses them just as well.

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.

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.

This unusual cracker-like, protein-rich crust offers oats’ pleasing sweetness and amaranth’s hint of corn.

Scrumptious shells meet delicious vegetables for a dish that's tasty and nutritious.

This oatmeal bake is a must - keep the recipe on hand for chilly winter weekends. It's very easy to prepare the night before, just keep the dry and wet ingredients separate until ready to bake. You can use a variety of fruits, but the blueberry and peach is sure to please.

The typical dish of Savo in Eastern Finland, kalakukko (Finnish fish pie) is made of local small fishes (usually vendace or perch) baked for hours inside a dark rye bread.