Turkey, Rutabaga, and Barley Soup

Adapted from http://www.simplyrecipes.com/recipes/turkey_soup_with_lemon_and_barley/

3 Tbsp olive oil
1 medium onion, grated or minced
3 garlic cloves, minced
2 medium carrots, medium diced
1 medium rutabaga,peeled and medium diced
Salt and black pepper
1 tablespoon fresh ginger,finely grated (1-inch piece)
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
Lemon zest, minced (one lemon)
Juice of a lemon
(about 3 to 4 tablespoons)
4 cups turkey stock or chicken stock
2 cups water
3/4 cup hulled barley
2 cups chopped cooked turkey
(white or dark meat)
1/4 cup chopped parsley


  1. Place barley in a 4-quart saucepan along with six cups of water, bring to a boil, lower heat and simmer, covered for 40 minutes.
  2. Meanwhile, heat oil in 8-qt. soup pot over medium heat. Add onion and saute until softened, about 3 to 5 minutes.
  3. Add garlic, ginger, turmeric, cumin and 1 teaspoon of salt and saute for another 30 seconds. Add carrots and rutabaga and saute for 10 minutes.
  4. Add barley and stock and 2 cups of water and bring to a boil. Reduce heat and simmer, covered for 20 minutes.
  5. Add turkey and simmer until heated through, 3 to 4 minutes more. Add parsley, lemon juice, lemon zest, and pepper. Taste and add salt, if needed. Serve hot.

Millet Pilaf

2 teaspoons olive oil
1 cup millet (can also use 1 cup of long-grain brown rice)
¼ cup small diced onion
2 cups chicken stock
½ teaspoon dried thyme
1-2 teaspoons lemon juice


Brown the millet and onion well in a heavy sauce pot with a splash of oil over medium-high heat. Add the stock and thyme; cover and bake at 350⁰F for 30-35 minutes, until the millet is tender and all of the liquid is soaked up. Remove from oven, uncover and stir with lemon juice to taste right before service.
Top with a drizzle of toasted sesame oil, toasted sesame seeds or even hummus for a new twist if desired.

Roasted Vegetable Quinoa Salad

Adapted from Warm Quinoa Salad with Roasted Vegetables, http://www.chowhound.com/recipes

1 medium sweet potato, scrubbed, ½ inch dice
10 medium Brussels sprouts, trimmed and quartered
1 large carrot, scrubbed, ½ inch dice
1 medium parsnip, peeled, ½ inch dice
2 small turnips, peeled, ½ inch dice
3 tablespoons olive oil
1 teaspoon salt, plus more as needed
Freshly ground black pepper, plus more as needed
1 1/4 cups quinoa, any color or variety

1 bunch scallions, thinly sliced (white and light green parts only)
4 tablespoons olive oil
3 tablespoons combination of rice and white balsamic vinegar
2 tablespoons soy sauce
1 teaspoon toasted sesame oil


  1. Heat oven to 400°F and arrange a rack in the middle.
  2. Place the sweet potato, Brussels sprouts, carrot, parsnip, turnip, oil, salt and pepper in a large bowl and toss to combine. Transfer the vegetables to a baking sheet and arrange in an even layer. Set the bowl aside (no need to wipe it out).
  3. Roast the vegetables, stirring every 5 minutes, until they’re tender and cooked through, about 18 to 20 minutes. Meanwhile, cook the quinoa.
  4. Place the quinoa in a medium saucepan, cover with 2 ½ cups of cold water, season with salt, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, covered, about 15 minutes. Remove from heat and keep covered for 5 minutes. Meanwhile, make the dressing.

For the dressing and to assemble:

  1. Place all of the ingredients except the cilantro in the reserved bowl from the veggies and whisk to combine; set aside.
  2. When the quinoa is ready, add it to the bowl with the dressing. Add the roasted vegetables and toss to combine. Taste and season with salt and pepper as needed. Sprinkle with the cilantro (if using) and serve immediately or at room temperature.

Whole Grain Bread Pudding


2 eggs

1 cup milk

½ cup sugar

¾ teaspoon pure vanilla extract

1 cup (about 1 large slice) stale whole wheat bread, large diced

1 cup stale whole grain caraway rye bread, large diced

1 cup stale whole grain pumpernickel bread, large diced

¼ cup toasted chopped pecans

¼ cup dried cherries


Combine egg, milk, sugar and vanilla; beat well.

Combine all ingredients in a cake pan and bake uncovered at 350°F for 35 minutes or until egg is fully cooked in center.

Allow to cool slightly, uncovered, before serving. Serve with a small scoop of vanilla ice cream.

Corn Cakes


¾ cup yellow cornmeal

¾ cup whole wheat pastry flour

¾ teaspoon salt

½ teaspoon dried thyme (1 teaspoon fresh)

½  teaspoon baking soda

¼ teaspoon pepper

2 large eggs, lightly beaten

1 ½ cup buttermilk

1 cup frozen corn

½ red bell pepper, ½-inch dice

2 scallions, thinly sliced

1 cup sour cream


  1. Combine the cornmeal, flour, salt, thyme, baking soda, and pepper into a large mixing bowl.
  2. Combine the buttermilk and eggs into another mixing bowl.
  3. Stir the wet ingredients into the dry mixture until blended.
  4. Stir in the prepared vegetables.

Heat a skillet or griddle over medium heat, coat surface with a mixture of olive oil and butter. Using a ¼ cup measuring cup, pour batter onto hot skillet or griddle and cook just until bubbles appear on the surface and edges of the corn cake, 2-3 minutes. Flip the corn cake and cook for another 2 minutes. Repeat with the remaining batter.

Serve with sour cream and salsa.

Cranberry Tabbouleh

Image source: camillecooks.com

From Bill Lendway


1 cup bulgur

¼ cup dried cranberries

1 ¼ cup water

2 T chopped parsley

1 T chopped mint

2 T sliced green onion

1 T olive oil

½ lemon, juiced

½ orange, juiced

Pinch of cumin and black pepper


Bring water to boil; pour over bulgur and cranberries and allow to stand uncovered at room temperature for 1 hour. Chill, uncovered. Toss all remaining ingredients and serve on a bed of romaine, bibb or leaf lettuce.

Whole Grain Risotto

Image source: glutenfreejeni.blogspot.com


¾ cup onion, medium diced

1 ounce pancetta, fine diced

½ cup millet

½ cup quinoa

½ cup amaranth

1 cup white wine

2 ½ cups chicken or vegetable stock

2 Tablespoon olive oil

½ cup bleu cheese, crumbled


Warm the wine and stock—do not boil. Meanwhile, sauté the onion, millet and quinoa in the oil over medium-high heat until slightly browned, about 5 minutes.

Add the amaranth and the stock to the grains; reduce the heat to a simmer until all of the liquid is absorbed. Meanwhile, fry the pancetta until just crispy; set aside on a paper towel until service.

Adjust the consistency with more stock or water until the risotto is a proper consistency, thick enough to stand up when spooned into a dish, but still flow outward slightly on its own.

Add the bleu cheese, give the spoon 2-3 strokes, no more and serve garnished with the crisp pancetta on top.