Dinners | Kretschmer Wheat Germ
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Dinners

Stuffed Flounder with Lemon, Wheat Germ and Thyme Stuffing

KWG Stuffed Filet w/ Lemon, WG and Thyme Stuffing

Nutrition Facts

Serving Size: 1 piece of fish (219g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 250
Calories From Fat 90
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 1.5g 8%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 6g
  • Cholesterol 100mg 33%
  • Sodium 780mg 33%
  • Potassium 410mg 12%
  • Total Carbohydrate 12g 4%
  • Dietary Fiber 2g 8%
  • Sugars 2g
  • Protein 25g
  • Vitamin A 2% Vitamin C 10%
  • Calcium 8% Iron 8%
  • Vitamin E 20% Thiamin 10%
  • Folate 15% Phosphorus 50%
  • Magnesium 15% Zinc 10%

Simple yet elegant, this dish looks like it came out of a restaurant kitchen. Buy the freshest fish and wild shrimp, if possible, and serve with a roasted sweet potato and steamed vegetables.

Serves 4

2 tablespoons olive oil, divided

1 large shallot, peeled and chopped (about 1/3 cup)

1 clove garlic, peeled and finely chopped

4 ounces peeled shrimp, cut into 1/4-inch pieces

2 slices whole wheat bread, toasted, crusts removed and cut into 1/2-inch cubes

1 tablespoon fresh thyme leaves

1/8 teaspoon pepper

1/4 teaspoon salt plus additional, to taste

3 tablespoons Kretschmer Original Toasted Wheat Germ

1 teaspoon lemon zest

2 tablespoons freshly squeezed lemon juice

4 5-ounce pieces white fish such as flounder or sole

Garnish: lemon wedges and thyme

Preheat oven to 350° F. Prepare rimmed baking sheet by brushing 1 tablespoon olive oil evenly on pan with a pastry brush.

In 10-inch skillet over medium heat, heat 1 tablespoon olive oil. Add shallots and garlic and cook for 1 to 2 minutes until softened but not browned. Stir in shrimp and saute, stirring often, for another 2 minutes until shrimp turns pink and is just cooked.

Turn heat off and stir in bread cubes, thyme, pepper, salt, wheat germ and lemon zest. Pour lemon juice over bread crumb mixture and stir to combine. (If mixture does not hold together, add some water or additional lemon juice just until it stays together.) Lay fish flat on prepared baking sheet. Place 1/4 of stuffing mixture in the center of each piece of fish. Fold the left side of fish over the stuffing and then bring the right side up over the top to seal stuffing in. Repeat with remaining pieces of fish.

Bake for 10 to 12 minutes or until fish is opaque and flakes easily. Remove from oven and garnish with a lemon wedge and thyme sprig.

Recipe Type: 

Sweet and Sour Meatballs with Wheat Germ

Sweet and Sour Meatballs with Wheat Germ

Nutrition Facts

Serving Size 4 meatballs (363g)
Servings Per Recipe: 6
Amount Per Serving:
Calories 430
Calories From Fat 160
  • % Daily Value
  • Total Fat 17g 26%
  • Saturated Fat 6g 30%
  • Trans Fat 0.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 9g
  • Cholesterol 105mg 35%
  • Sodium 820mg 34%
  • Potassium 1120mg 32%
  • Total Carbohydrate 41g 14%
  • Dietary Fiber 5g 20%
  • Sugars 26g
  • Protein 28g
  • Vitamin A 15% Vitamin C 35%
  • Calcium 6% Iron 35%
  • Vitamin E 30% Thiamin 10%
  • Folate 20% Phosphorus 35%
  • Magnesium 20% Zinc 45%

Perfect for a crowd or small group, these meatballs come together in no time. You can make them ahead and store in the refrigerator or freezer until ready to serve. We prepare them with wheat germ instead of bread crumbs for an extra boost of vitamin E, folic acid and other nutrients.

6 main-dish servings (12 appetizer servings)

Meatballs

1 1/2 pounds lean ground beef

1 small onion, peeled and grated (about 2 tablespoons)

1 egg

1/3 cup Kretschmer Original Toasted Wheat Germ

2 teaspoons Dijon mustard

1/4 teaspoon black pepper

1 teaspoon dried parsley

Sauce

2 tablespoons olive oil

1 small onion, peeled and finely chopped (about 3/4 cup)

2 cloves garlic, peeled and finely chopped

28-ounce can tomato puree

1/4 cup brown sugar

1/2 can whole cranberry sauce

1 cup sauerkraut

2 tablespoons lemon juice

1 bay leaf, optional

Preheat oven to 375° F. Line a rimmed baking sheet with parchment.

To prepare the meatballs, in large bowl mix beef, onion, egg, wheat germ, mustard, pepper and parsley. Using 1/4-cup ice cream scoop or your hands, make 24 equal-size meatballs (about 1 inch in diameter). Place on prepared baking sheet and bake for 20 minutes.

While meatballs are cooking, prepare sauce. Heat olive oil in large pot over medium-high heat. Turn heat down to medium low, add onion and garlic and cook, stirring often, for 5 minutes until onion is caramelized. Turn heat up to medium, add tomato puree and cook for 10 minutes. Stir in brown sugar, cranberry sauce, sauerkraut, lemon juice and bay leaf.

Bring sauce to a boil, reduce heat to medium low and simmer for 20 minutes. Add cooked meatballs and heat for 10 minutes on low. Serve hot.

Mexican Black Bean and Wheat Germ Burgers with Fresh Tomato and Jalapeño Salsa

Mexican Black Bean and Wheat Germ Burgers with Fresh Tomato and Jalapeño Salsa

Nutrition Facts

Serving Size: 1 burger patty (271g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 290
Calories From Fat 120
  • Salsa
  • Total Fat 13g 20%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 7g
  • Cholesterol 45mg 15%
  • Sodium 550mg 23%
  • Potassium 620mg 18%
  • Total Carbohydrate 31g 10%
  • Dietary Fiber 9g 36%
  • Sugars 5g
  • Protein 12g
  • Vitamin A 30% Vitamin C 90%
  • Calcium 8% Iron 620%
  • Vitamin E 35% Thiamin 20%
  • Folate 30% Phosphorus 25%
  • Magnesium 25% Zinc 20%

This recipe, perfect for a meatless meal, will also appeal to the burger lovers in your family. Serve it in a bun and top it with your favorite fixings, such as cheese, avocado, onion and lettuce. Skip the ketchup and top with our fresh tomato and jalapeño salsa instead!

Serves 4

Salsa

1 cup chopped tomato (about 3 small plum tomatoes)

1 tablespoon fresh lime juice

1 green onion, chopped

1 tablespoon chopped fresh cilantro

1 teaspoon seeded, chopped jalapeño (use the seeds if you prefer spicy salsa)

1/8 teaspoon salt

Burgers

3 tablespoons canola oil, divided

1/2 cup finely diced red onion

3/4 cup finely diced red bell pepper

2 cloves garlic, finely chopped

2 tablespoons seeded, finely diced jalapeño

15.25-ounce can no-sodium-added black beans, drained, rinsed and divided

1 large egg

1/2 cup Kretschmer Original Toasted Wheat Germ

1/2 cup frozen corn, thawed

1/4 teaspoon Tabasco, or to taste

1 tablespoon chopped cilantro

2 teaspoons lime zest

1 tablespoon fresh lime juice

3/4 teaspoon salt

1/8 teaspoon pepper

To prepare salsa, mix tomatoes, lime juice, green onion, cilantro, jalapeño and salt in medium bowl. Stir, cover and refrigerate until ready to serve.

To prepare burgers, heat 1 tablespoon oil in large skillet over medium heat. Add onion, bell pepper, garlic and jalapeño and cook until softened, 4 to 6 minutes, stirring often. Remove from heat and place 1/4 of the mixture (about 1/4 cup) in food processor.

Add 1/2 of beans and egg to food processor. Process until smooth, 10 to 15 seconds.

In another large bowl, add remaining 1/2 can of beans, wheat germ, corn, Tabasco, cilantro, lime zest, lime juice, salt, pepper and remaining cooked vegetables. Stir in bean, vegetable and egg mixture from food processor. Mix until well combined.

Heat remaining 2 tablespoons oil in large skillet over medium heat. Shape bean and vegetable mixture into 4 patties. Place each burger in pan and cook 5 to 7 minutes on each side until browned and cooked through. Serve on a bun with salsa and desired fixings.

Baked Eggplant Parmesan with Wheat Germ

Baked Eggplant Parmesan with Wheat Germ

Nutrition Facts

Serving Size 1 square (346g)
Servings Per Container: 8
Amount Per Serving:
Calories 340
Calories From Fat 150
  • % Daily Value
  • Total Fat 16g 25%
  • Saturated Fat 6g 30%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 7g
  • Cholesterol 75mg 25%
  • Sodium 890mg 37%
  • Potassium 860mg 25%
  • Total Carbohydrate 32g 11%
  • Dietary Fiber 8g 32%
  • Sugars 12g
  • Protein 17g
  • Vitamin A 15% Vitamin C 30%
  • Calcium 30% Iron 20%
  • Vitamin E 25% Thiamin 25%
  • Folate 25% Phosphorus 30%
  • Magnesium 20% Zinc 20%

Eggplant parmesan, delicious as it is, is often packed with fat and calories. To make ours more nutritious, we bake the eggplant instead of fry it and add wheat germ to the breading. Make it a day ahead and enjoy it during the week-it gets better each day! Store what you can't finish in the freezer and reheat it in the microwave or the oven.

Makes 8 servings

2 pounds medium eggplant, cut crosswise into 1/4-inch-thick rounds (about 2 eggplants)

1 teaspoon salt

3 tablespoons olive oil, divided

1 small onion, peeled and chopped (about 3/4 cup

2 large garlic cloves, peeled and finely chopped

1 28-ounce can crushed tomatoes

1 14-ounce can crushed tomatoes

10 fresh basil leaves, torn into small pieces

2 large eggs

1 cup plain breadcrumbs

1/2 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon black pepper

2/3 cup Parmesan cheese

8 ounces shredded fresh mozzarella cheese

Preheat oven to 400° F.

Toss eggplant with 1 teaspoon salt in large bowl. Spread slices in single layer on two trays lined with paper towels and let sit for 30 minutes. (Eggplant will begin to release moisture.)

While eggplant drains, prepare sauce. Add 1 tablespoon olive oil to medium pot and heat over medium-high heat. Add onion and garlic and cook, stirring often, 3 to 5 minutes until onion is softened.

Add both cans of tomatoes and basil leaves to pot and bring to a boil. Reduce heat to medium low and simmer for 20 minutes. Turn heat off and let sauce sit until ready to use. (Sauce can be made up to three days in advance.)

Place 2 oven racks in middle of oven and preheat oven to 400° F.

Crack eggs into shallow bowl and whisk lightly. In another shallow bowl, mix together bread crumbs, wheat germ and pepper.

Prepare 2 rimmed baking sheets by brushing 1 tablespoon olive oil onto each pan.

Working with 1 slice at a time, dip eggplant in egg, letting excess drip off, and dredge in breadcrumb and wheat germ mixture until evenly coated. Transfer eggplant to baking sheet, arranging slices in a single layer.

Bake eggplant 30 minutes until golden brown, flipping eggplant and switching the upper and lower trays after 15 minutes. Remove from oven and set aside until cool enough to handle.

Reduce oven heat to 350° F. Spread 1 cup tomato sauce in bottom of an 11 x 7-inch rectangular baking dish. Arrange 1/3 of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with 1/3 of the mozzarella and 1/3 of the parmesan. Repeat layer twice, ending with cheese. Bake uncovered until cheese is melted and lightly brown and sauce and eggplant are hot, about 30 minutes.

Recipe Type: 

Tuna, Spinach, White Bean and Wheat Germ Wrap

Tuna, Spinach, White Bean and Wheat Germ Wrap

Nutrition Facts

Serving Size 1 wrap (262g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 380
Calories From Fat 140
  • % Daily Value
  • Total Fat 15g 23%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 8g
  • Cholesterol 25mg 8%
  • Sodium 940mg 39%
  • Potassium 260mg 7%
  • Total Carbohydrate 40g 13%
  • Dietary Fiber 8g 32%
  • Sugars 3g
  • Protein 23g
  • Vitamin A 15% Vitamin C 15%
  • Calcium 6% Iron 15%
  • Vitamin E 15% Thiamin 6%
  • Folate 10% Phosphorus 15%
  • Magnesium 10% Zinc 8%

For a change from the usual tuna salad with mayo, try this recipe made with olive oil, lemon and mustard—and wheat germ to boost the nutrients. Serve it in a wrap or with pita chips on the side. For an interesting twist, add diced avocado, sliced apple, chopped fresh herbs, toasted nuts, dried fruit or hot sauce.

Serves 4

2 5-ounce cans water-packed tuna, drained

1/2 15.5 ounce can white beans (Great Northern or cannellini), drained and rinsed well

1/4 cup finely chopped shallots

3/4 cup peeled, finely diced cucumber (about 1 small cucumber)

3 cups baby spinach leaves

3 tablespoons Kretschmer Original Toasted Wheat Germ

3 tablespoons extra-virgin olive oil

3 tablespoons Dijon mustard

3 tablespoons fresh lemon juice

Coarsely ground pepper to taste

4 8-inch whole wheat tortillas

Preheat oven to 350° F. In large mixing bowl, combine tuna, beans, shallots, cucum¬ber, spinach and wheat germ. Toss ingredients until well combined.

Stir in oil, mustard and lemon juice; mix well. Season with pepper.

Place tortillas on an ungreased cookie sheet and heat for 4 to 6 minutes until just warm but still soft. Divide tuna salad evenly among tortillas, fold and enjoy.

Black Rice with Shrimp, Mango and Wheat Germ

Black Rice with Shrimp, Mango and Wheat Germ

Nutrition Facts

Serving Size: 1 cup rice and 4 to 5 shrimp (317g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 320
Calories From Fat 60
  • % Daily Value
  • Total Fat 7g 11%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 145mg 15%
  • Sodium 720mg 30%
  • Potassium 230mg 7%
  • Total Carbohydrate 45g 15%
  • Dietary Fiber 5g 20%
  • Sugars 4g
  • Protein 22g
  • Vitamin A 8% Vitamin C 10%
  • Calcium 8% Iron 10%
  • Vitamin E 20% Thiamin 6%
  • Folate 15% Phosphorus 30%
  • Magnesium 10% Zinc 10%

Nutritious black rice, also known as purple rice or forbidden rice, typically turns deep purple when cooked. Its mild and nutty flavor pairs well with wheat germ. Shrimp, mango and cilantro top this colorful dish that’s as pretty as it is tasty.

Serves 4

2 cups low-sodium vegetable broth

1 cup black rice

3 tablespoons Kretschmer Original Toasted Wheat Germ

2 teaspoons canola oil

1 large garlic clove, sliced

1 1/2 teaspoons minced fresh ginger

2 green onions, sliced

1 pound medium shrimp, shells removed

1 teaspoon toasted sesame oil

2 teaspoons low-sodium soy sauce or tamari

1 tablespoon lime juice

4 teaspoons chopped cilantro

1/4 cup diced mango or more to taste

In medium saucepan over medium heat, bring vegetable broth and rice to a boil. Reduce heat to low, cover and simmer until rice is tender, about 30 minutes. Remove from heat, stir in wheat germ and set aside.

While rice cooks, pour oil into large skillet over medium-high heat. Add garlic, ginger, green onions and shrimp and saute, stirring frequently, until shrimp are cooked through and opaque, 4 to 5 minutes. Stir in sesame oil, soy sauce and lime juice and saute for another 30 seconds; remove from heat.

To serve, place 1 cup rice on each plate and spoon shrimp mixture over rice. Garnish each dish with cilantro and diced mango and serve.

Recipe Type: 

Huevos Rancheros with Wheat Germ

Huevos Rancheros with Wheat Germ

Nutrition Facts

Serving Size: Two tortillas with eggs and sauce (280g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 380
Calories From Fat 200
  • % Daily Value
  • Total Fat 22g 34%
  • Saturated Fat 7g 35%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 10g
  • Cholesterol 385mg 128%
  • Sodium 520mg 22%
  • Potassium 460mg 13%
  • Total Carbohydrate 25g 8%
  • Dietary Fiber 4g 16%
  • Sugars 6g
  • Protein 20g
  • Vitamin A 30% Vitamin C 30%
  • Calcium 20% Iron 15%
  • Vitamin E 20% Thiamin 10%
  • Folate 25% Phosphorus 30%
  • Magnesium 10% Zinc 15%

Try this delicious dish for breakfast, lunch or dinner. It’s a well-balanced meal that gets a boost of nutrients with wheat germ. For quicker meal-time prep, make the salsa in advance so it’s ready to add to your warm corn tortilla and egg.

Serves 4

6 plum tomatoes, quartered

1 jalapeno pepper, seeded and quartered

1 clove garlic

1 cup sliced white onion

2 tablespoons olive oil, divided

1/2 teaspoon salt

1/4 teaspoon pepper or more to taste

2 teaspoons red wine vinegar

8 teaspoons Kretschmer Original Toasted Wheat Germ

1/2 cup shredded Monterey Jack cheese

8 corn tortillas

8 eggs

Hot sauce, to taste

8 teaspoons chopped fresh cilantro, for garnish

8 lime wedges, for garnish

Preheat oven to 450° F. In large bowl, combine tomatoes, jalapeno, garlic and onion. Stir in 1 tablespoon olive oil, salt and pepper. Transfer to foil-lined baking sheet and bake for 20 minutes until vegetables have softened.

Remove vegetables from oven and spoon into food processor; add red wine vinegar and process until smooth or desired consistency. Transfer to bowl and set aside until ready to use. (Note: Salsa can be made up to 2 days ahead and warmed before moving on to the next steps.)

Reduce oven temperature to 350° F. Wrap corn tortillas in foil and warm in oven for about 3 minutes. Once warm, remove foil and place tortillas in a single layer on two baking sheets. On each tortilla, spread about 3 tablespoons salsa and sprinkle 1 teaspoon wheat germ and 1 tablespoon cheese. Place in oven until eggs are ready.

In large nonstick skillet, heat 1 1/2 teaspoons olive oil over medium-high heat. Depending on the size of your pan, crack in 2 to 4 eggs and cook for 1 to 2 minutes. Flip eggs and cook for an additional 1 to 2 minutes or until desired doneness. Remove eggs from heat. Take tortillas out of the oven and place an egg on top of each prepared tortilla. Repeat with remaining eggs. Serve immediately with hot sauce, cilantro and lime wedges.

Baked Ham with Wheat Germ Crust

Baked Ham with Wheat Germ Crust

Nutrition Facts

Serving Size: About 2 slices ham and 1 tablespoon sauce (166g)
Servings Per Recipe: 16
Amount Per Serving:
Calories 330
Calories From Fat 120
  • % Daily Value
  • Total Fat 14g 22%
  • Saturated Fat 4g 20%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 7g
  • Cholesterol 110mg 37%
  • Sodium 460mg 19%
  • Potassium 520mg 15%
  • Total Carbohydrate 14g 5%
  • Dietary Fiber 0g 0%
  • Sugars 11g
  • Protein 35g
  • Vitamin A 4% Vitamin C 6%
  • Calcium 2% Iron 10%
  • Vitamin E 8% Thiamin 60%
  • Folate 10% Phosphorus 35%
  • Magnesium 10% Zinc 30%

Perfect for a special dinner or brunch, this freshly baked ham is full of flavor and less salty than a typical pre-seasoned ham from the grocery store. Serve it with Whole Wheat Cloverleaf Dinner Rolls with Wheat Germ and use any leftovers for sandwiches.

Serves 16 to 20

Ham

8-pound fresh ham, excess fat trimmed

2 teaspoons kosher salt

2 teaspoons black pepper

5 fresh sage leaves

1/2 cup parsley (packed), large stems removed

2 cloves garlic, peeled

1/4 cup Kretschmer Original Toasted Wheat Germ

2 tablespoons olive oil

Sauce

1 tablespoon olive oil

1 shallot, peeled and finely chopped

1 cup low-sodium chicken broth

1/2 cup apple cider

2/3 cup brown sugar

6 tablespoons Dijon mustard

2 tablespoons balsamic vinegar

2 tablespoons Kretschmer Original Toasted Wheat Germ


Take ham out of refrigerator and bring to room temperature. Preheat oven to 500° F. Line a large rimmed baking sheet with foil. Rub ham with salt and pepper. Place ham on prepared baking sheet and put in oven. Reduce oven temperature to 325° F and bake for 2 hours, basting with pan juices every 30 minutes.

While ham is roasting, place sage leaves, parsley and garlic into food processor and process until finely chopped. Transfer to a bowl and stir in wheat germ and olive oil.

After 2 hours, remove ham from oven and pat wheat germ and herb mixture on top of ham. Put ham back in oven and bake for an additional 30 to 45 minutes or until a meat thermometer registers 160° F. Remove from oven, cover with foil and let rest 15 minutes before slicing.

While ham is baking, prepare the sauce. In medium saucepan, heat olive oil until shimmering. Add shallot and saute for about 1 minute, until slightly softened. Whisk in chicken broth, apple cider, brown sugar, mustard and vinegar and bring to a boil. Continue to boil for 30 minutes, until sauce thickens and reduces to about 1 cup. Stir in wheat germ.

To serve, place sliced ham on plate and spoon sauce over.

Note: The sauce can easily be doubled. After adding broth, cider, brown sugar, mustard and vinegar, boil for 45 minutes until reduced to 2 cups. Stir in wheat germ.

Recipe Type: 

Chicken Sausage, Caramelized Onion and Roasted Red Pepper Focaccia with Wheat Germ Crust

Chicken Sausage, Caramelized Onion and Roasted Red Pepper Focaccia with Wheat Germ Crust

Nutrition Facts

Serving Size: 1 slice (1/8 of pan) (199g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 400
Calories From Fat 130
  • % Daily Value
  • Total Fat 15g 23%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 7g
  • Cholesterol 20mg 7%
  • Sodium 630mg 26%
  • Potassium 170mg 5%
  • Total Carbohydrate 51g 17%
  • Dietary Fiber 3g 12%
  • Sugars 2g
  • Protein 15g
  • Vitamin A 8% Vitamin C 20%
  • Calcium 2% Iron 20%
  • Vitamin E 20% Thiamin 45%
  • Folate 40% Phosphorus 10%
  • Magnesium 10% Zinc 8%

Wheat germ focaccia out of the oven is absolutely delicious. You can switch up the toppings to incorporate your favorite vegetables or meats. Warm the leftovers up the next day for a midday snack.

Serves 8

1 3/4 cups warm water (105° F to 115° F)

2 teaspoons dry yeast

3 1/2 to 3 3/4 cups bread flour plus more for dusting dough

1/2 cup Kretschmer Original Toasted Wheat Germ

1 teaspoon salt

5 tablespoons plus 2 teaspoons olive oil, divided

2 small onions, peeled and sliced (about 2 cups)

1/2 pound lean chicken sausage, casings removed, cut into small pieces

1 cup jarred roasted red bell peppers, cut into strips

1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried rosemary

Freshly ground pepper, to taste

Place warm water in large bowl. Sprinkle in yeast and stir with fork. Let mixture stand until yeast dissolves, about 10 minutes. Stir in 1 tablespoon olive oil.

Add 3 cups flour, wheat germ and salt to yeast mixture and stir to blend (dough will be sticky). Once combined, turn dough onto a flat, floured surface and knead until smooth and elastic, adding 1 tablespoon of flour at a time if dough is sticky, about 10 minutes. Form dough into ball.

Grease separate large bowl with 2 teaspoons oil. Place dough into bowl, turning to coat. Cover with plastic wrap and let rise in warm, draft-free area until doubled in size, about 40 minutes. Punch down dough; knead back into a ball. Cover with plastic wrap and let rise again until doubled in size, about another 40 minutes.

While dough is rising the second time, heat 2 tablespoons oil in large skillet over high heat until shimmering. Reduce heat to medium, add onions and cook until softened and caramelized, about 10 minutes. Transfer onions to a bowl and set aside. Place skillet back onto the stove and add sausage, cooking over medium-high heat for 10 to 12 minutes or until meat is cooked, stirring often.

Preheat oven to 475° F. Coat 15 x 10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using your fingertips, press out dough to the edges pan. If dough is very sticky, dust your hands with flour to assist you. Evenly sprinkle onions, sausage, red peppers and chopped rosemary over dough, adding freshly ground pepper to taste. Set aside to allow dough to rise uncovered in warm area for 10 minutes.

Bake focaccia until brown and crusty, about 20 minutes. Remove from oven and brush with 1 tablespoon olive oil. Serve warm or at room temperature.

Recipe Type: 

Asparagus and Shallot Risotto with Wheat Germ

Asparagus and Shallot Risotto with Wheat Germ

Nutrition Facts

Serving Size: 1 cup (451g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 390
Calories From Fat 100
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 6g
  • Cholesterol 5mg 2%
  • Sodium 550mg 23%
  • Potassium 500mg 14%
  • Total Carbohydrate 61g 20%
  • Dietary Fiber 6g 24%
  • Sugars 8g
  • Protein 14g
  • Vitamin A 15% Vitamin C 15%
  • Calcium 15% Iron 20%
  • Vitamin E 20% Thiamin 20%
  • Folate 30% Phosphorus 15%
  • Magnesium 10% Zinc 10%

Get a delicious taste of spring with fresh asparagus. We’ve stirred in wheat germ for additional fiber and nutrients. Although best served immediately, this dish is also great heated up the next day.

Serves 4

1 pound large asparagus, cut into 1-inch pieces

2 tablespoons olive oil, divided

Freshly ground black pepper, to taste

3 1/2 cups low-sodium vegetable broth

1 cup chopped shallots

2 teaspoons finely chopped garlic

1 cup arborio rice

1/2 teaspoon salt

2 tablespoons white wine

1/4 cup Kretschmer Original Toasted Wheat Germ

1/4 cup shredded Parmesan cheese

Preheat oven to 450° F. In large bowl, toss together asparagus, 1 tablespoon olive oil and pepper to taste. Transfer to baking sheet and roast 10 to 15 minutes, stirring after 10 minutes, until asparagus is softened and bright green. Remove from oven and set aside.

While asparagus is roasting, bring vegetable stock to boil in medium pot over medium-high heat. Once boiling, reduce heat to low and simmer stock uncovered.

In another medium pot, heat remaining 1 tablespoon olive oil over medium-high heat. Add shallots and garlic and saute 3 to 5 minutes, being careful not to burn garlic, until shallots are translucent.

Add rice and saute 30 seconds. Add salt and 1/2 cup warm vegetable stock to pan and stir constantly until stock is completely absorbed. Repeat this process, adding 1/2 cup of stock each time until the rice is tender and all the stock has been absorbed, 15 to 20 minutes. (If broth is absorbing too quickly and rice is not becoming tender, reduce heat to low when adding broth.) Stir in wine with final addition of vegetable stock.

Once stock has been absorbed, gently stir in asparagus, wheat germ and Parmesan cheese. Serve immediately with more freshly ground black pepper.

Recipe Type: 

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