Dinners | Kretschmer Wheat Germ
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Thai Vegetable Curry with Wheat Germ

Thai Vegetable Curry with Wheat Germ

Nutrition Facts

Serving Size: 1 cup (389g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 190
Calories From Fat 80
  • % Daily Value
  • Total Fat 15g 23%
  • Saturated Fat 4g 20%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 1g
  • Cholesterol 0mg 0%
  • Sodium 450mg 19%
  • Potassium 540mg 15%
  • Total Carbohydrate 25g 8%
  • Dietary Fiber 6g 24%
  • Sugars 12g
  • Protein 5g
  • Vitamin A 140% Vitamin C 110%
  • Calcium 6% Iron 15%
  • Vitamin E 15% Thiamin 10%
  • Folate 20% Phosphorus 10%
  • Magnesium 10% Zinc 8%

If you want to break out of your recipe routine, try this Asian-inspired coconut curry dish that’s filled with vegetables. To make it a complete meal, serve with some grilled tofu, shrimp or chicken over rice.

Serves 4

1 tablespoon vegetable oil

1 tablespoon red curry paste

1 fresh or dried Thai red chili pepper (optional)

3 green onions, finely chopped

1-inch piece ginger, peeled and minced

2 cloves garlic, minced

1 cup thinly sliced carrots

1 medium red bell pepper, thinly sliced

3 small eggplants cut into 1-inch cubes (about 4 cups)

2 tablespoons minced lemongrass

1 cup light coconut milk

1 cup low-sodium vegetable broth

5 basil leaves, thinly sliced

2 tablespoons fish sauce

4 teaspoons brown sugar

3 teaspoons lime juice

2 cups fresh baby spinach

1/4 cup Kretschmer Original Toasted Wheat Germ

1/2 cup finely chopped cilantro, plus more for garnish

1/4 cup chopped peanuts, for garnish

Lime wedges, to serve with curry

In heavy-bottomed 10-inch skillet, heat vegetable oil over medium heat until shimmering. Add red curry paste and chili pepper and stir until fragrant, about 1 minute. Add green onions, ginger and garlic and cook until softened, stirring occasionally to prevent burning, 2 to 3 minutes.

Add carrots, red bell pepper, eggplant and lemongrass and cook until slightly softened, 8 to 10 minutes. Pour in coconut milk and vegetable broth and bring to a simmer. Add basil, cover and simmer for about 10 minutes on medium heat, or until eggplant is soft and translucent.

While curry cooks, combine fish sauce, brown sugar and lime juice in small bowl.

Stir spinach into curry and cook until wilted. Add fish sauce mixture and wheat germ to skillet and stir to combine. Remove from heat and stir in cilantro. Serve over rice and garnish with cilantro, chopped peanuts and lime wedges.

Recipe Type: 

Onion Soup with Gruyere Toasts and Wheat Germ

Onion Soup with Gruyere Toasts and Wheat Germ

Nutrition Facts

Serving Size: About 1 cup soup (462g)
Servings Per Recipe: 5
Amount Per Serving:
Calories 420
Calories From Fat 130
  • % Daily Value
  • Total Fat 14g 22%
  • Saturated Fat 7g 35%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 5g
  • Cholesterol 30mg 10%
  • Sodium 650mg 27%
  • Potassium 520mg 15%
  • Total Carbohydrate 53g 18%
  • Dietary Fiber 6g 24%
  • Sugars 9g
  • Protein 20g
  • Vitamin A 6% Vitamin C 25%
  • Calcium 30% Iron 20%
  • Vitamin E 10% Thiamin 15%
  • Folate 20% Phosphorus 30%
  • Magnesium 10% Zinc 15%

Homemade onion soup is especially delicious on a cold winter's night. Serve it as a dinner party first course or with a mixed green salad for a weeknight light supper.

Serves 5

1 tablespoon unsalted butter

1 tablespoon olive oil

1 pound yellow onion, peeled, halved and thinly sliced lengthwise (2 to 3 medium)

1 pound sweet onion, peeled, halved and thinly sliced lengthwise (2 to 3 medium)

4 sprigs fresh thyme

3 tablespoons medium sherry

4 cups reduced-sodium beef broth

1/4 teaspoon salt

1/2 teaspoon black pepper

1/4 cup Kretschmer Original Toasted Wheat Germ, divided

8 (1/2-inch-thick) diagonal baguette slices

4 ounces Gruyere, Comte or Emmental cheese, thinly sliced

Special equipment: 4 (8- to 10-ounce) flameproof soup crocks or ramekins


Melt butter and olive oil in a 4-quart heavy stock pot over medium heat. Add onions and thyme and cook, stirring occasionally, until onions are very soft and deep golden brown, about 45 minutes.

Stir in sherry, beef broth, salt and pepper. Bring to a boil, then lower heat and simmer uncovered, stirring occasionally, 30 minutes.

While soup simmers, move oven rack to middle position and preheat oven to 350° F. On large baking sheet, arrange bread in a single layer and toast, turning once, until completely dry and golden, 8 to 10 minutes.

Remove bread from oven and preheat broiler. Place crocks or ramekins in a shallow baking pan. Discard thyme stems from soup, stir in wheat germ and ladle soup into crocks. Place 2 pieces of toasted bread on soup in each bowl and evenly sprinkle Gruyere over toast.

Transfer baking dish with crocks to oven and broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes. Serve immediately.

Note: You can prepare soup ahead of time, up until after thyme is removed. When ready to serve, remove from refrigerator, reheat soup until piping hot, stir in wheat germ and proceed with remaining directions.

Spinach Lasagna with Wheat Germ

Spinach Lasagna with Wheat Germ

Nutrition Facts

Serving Size: 1/8 of the pan or 1 piece (413g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 480
Calories From Fat 140
  • % Daily Value
  • Total Fat 16g 25%
  • Saturated Fat 7g 35%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 60mg 20%
  • Sodium 910mg 38%
  • Potassium 240mg 7%
  • Total Carbohydrate 61g 20%
  • Dietary Fiber 8g 32%
  • Sugars 12g
  • Protein 23g
  • Vitamin A 70% Vitamin C 60%
  • Calcium 20% Iron 30%
  • Vitamin E 15% Thiamin 30%
  • Folate 35% Phosphorus 25%
  • Magnesium 15% Zinc 15%

Delicious, full of flavor and not overly cheesy, this spinach lasagna is packed with essential vitamins and minerals from the veggies and wheat germ. If you happen to have leftovers, freeze servings individually in plastic containers or eat it over the next few days.

Serves 8

12 lasagna noodles

2 tablespoons plus 2 teaspoons olive oil, divided

4 cloves garlic, peeled, sliced and divided

1 pound fresh baby spinach

2 small onions, peeled and chopped (about 1 cup)

2 28-ounce cans crushed tomatoes with basil

2 teaspoons dried oregano

1/2 teaspoon salt

1 pound part-skim ricotta cheese

1/2 cup Kretschmer Original Toasted Wheat Germ

1 egg

Pinch of nutmeg (optional)

6 ounces shredded fresh mozzarella

Preheat oven to 350° F. Cook lasagna noodles according to package instructions. Drain and rinse under cold water. Set aside until ready to use.

In large pot, heat 2 teaspoons olive oil and half of sliced garlic cloves over medium-low heat. Cook for about 1 minute, stirring occasionally to prevent garlic from burning. Add spinach and cook until just wilted, about 1 minute. Remove spinach and garlic from pan and set aside until cool; once cool, roughly chop.

In the same pot, heat remaining 2 tablespoons olive oil over medium heat. Add onion and remaining sliced garlic cloves and cook for about 10 minutes, stirring often (don’t allow garlic to burn). Add crushed tomatoes, oregano and salt; increase heat to medium high and bring to a boil. Reduce heat to medium and simmer for 30 minutes, stirring occasionally, until sauce has thickened. (Note: You may need to adjust heat to a lower temperature if tomatoes are reducing too quickly and sauce continues to boil.)

While sauce cooks, stir together ricotta cheese, wheat germ, egg and nutmeg (if using) in large bowl.

Assemble lasagna by spreading 1 1/4 cups sauce onto the bottom of a 9 x 13-inch baking dish. Overlap 3 noodles on top of sauce to cover bottom of pan. Spread 1/3 of ricotta mixture evenly over noodles, then 1/3 of spinach on top of ricotta. Cover with 1 1/4 cups of tomato sauce and layer 3 more noodles on top. Repeat process two more times. Sprinkle mozzarella cheese over top layer of noodles. Save any leftover sauce to serve with lasagna, or store in a sealable plastic container up to 1 week in the refrigerator or up to 1 month in the freezer.

Transfer lasagna to oven and bake 35 to 40 minutes or until cooked through and mozzarella is melted. Remove from oven and place on a wire rack to cool for 15 minutes before serving.

Recipe Type: 

Turkey Pot Pie with Wheat Germ Crust

Turkey Pot Pie with Wheat Germ Crust

Nutrition Facts

Serving Size: 1 pie (459g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 510
Calories From Fat 190
  • % Daily Value
  • Total Fat 21g 32%
  • Saturated Fat 6g 30%
  • Trans Fat 0g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 10g
  • Cholesterol 65mg 22%
  • Sodium 450mg 19%
  • Potassium 740mg 21%
  • Total Carbohydrate 49g 16%
  • Dietary Fiber 6g 24%
  • Sugars 8g
  • Protein 30g
  • Vitamin A 130% Vitamin C 15%
  • Calcium 15% Iron 25%
  • Vitamin E 35% Thiamin 40%
  • Folate 45% Phosphorus 40%
  • Magnesium 25% Zinc 25%

You no longer need to search the freezer aisle when you’re craving a turkey pot pie. Use leftover turkey to create this healthier homemade version with a tasty wheat germ crust.

Serves 4

Filling

2 teaspoons olive oil

1 small onion, chopped (about 1/2 cup)

2 stalks celery, chopped

2 large carrots, peeled and chopped

2 cups sliced cremini mushrooms

1 tablespoon fresh chopped thyme

3 tablespoons flour

1 tablespoon Kretschmer Original Toasted Wheat Germ

1 cup low-fat (1 percent) milk

2 cups low-sodium chicken broth

2 cups shredded cooked turkey

1/4 teaspoon salt

1/2 teaspoon pepper

1/2 cup frozen peas, thawed

Crust

1 cup all-purpose flour

1/2 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon salt

2 tablespoons cold unsalted butter, cut into small pieces

2 tablespoons canola oil

4 to 5 tablespoons ice water

1 tablespoon olive oil

Special equipment: Four 5-inch diameter aluminum pie pans


Preheat oven to 400° F.

To prepare filling, heat 2 teaspoons olive oil in 4-quart pot over medium heat. Add onion, celery, carrots, mushrooms and thyme and cook until tender, about 5 minutes.

In small bowl mix together flour and wheat germ. Gradually whisk in milk to prevent lumps from forming. Add milk mixture to vegetables along with chicken broth, turkey, salt and pepper. Bring to a boil, reduce heat and simmer 10 minutes until thickened. Stir in peas and divide mixture into 4 pie pans.

To prepare crust, mix flour and wheat germ in large bowl. Using your fingertips or a pastry blender, mix canola oil and butter into the flour until very small crumbs form. Stir in water, a tablespoon at a time, until dough holds together.

Pat dough into a disk, then cut into 4 equal pieces. Roll each piece of dough between two pieces of waxed paper or parchment to create a 7-inch diameter disk. Cut a few slits in the top of each rolled out piece of dough and top each filled pie plate with the dough, folding the edges under and crimping using your thumb and index finger. Place pans onto a baking sheet and bake for 30 minutes until crust is golden. Remove from oven and brush crust with olive oil before serving.

Recipe Type: 

Slow Cooker Beef Stew with Wheat Germ

Slow Cooker Beef Stew with Wheat Germ

Nutrition Facts

Serving Size: About 1 1/2 cups (508g)
Servings Per Recipe: 6
Amount Per Serving:
Calories 350
Calories From Fat 70
  • % Daily Value
  • Total Fat 8g 12%
  • Saturated Fat 2g 10%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 75mg 25%
  • Sodium 550mg 23%
  • Potassium 1150mg 33%
  • Total Carbohydrate 31g 10%
  • Dietary Fiber 6g 24%
  • Sugars 9g
  • Protein 30g
  • Vitamin A 350% Vitamin C 40%
  • Calcium 8% Iron 25%
  • Vitamin E 15% Thiamin 20%
  • Folate 25% Phosphorus 35%
  • Magnesium 20% Zinc 50%

When temperatures start to drop, there’s nothing more satisfying than a good old-fashioned beef stew. Made in the slow cooker, this recipe is nearly effortless and full of flavor. The addition of wheat germ makes this stew heartier and perfect to fill a ravenous stomach.

Serves 6

1 tablespoon canola oil

6 tablespoons Kretschmer Original Toasted Wheat Germ, divided

2 tablespoons all-purpose flour

1 1/2 pounds beef chuck stew meat, trimmed of visible fat, cut into 2-inch squares

3 ribs celery, chopped

10 carrots, peeled and cut into 1/2-inch slices

12 small new potatoes, halved (about 3/4 pound)

1 cup red wine

1 14-ounce can chopped tomatoes with juice

2 cups low-sodium chicken broth

2 bay leaves

1 teaspoon Italian seasoning or favorite seasoning

1/2 teaspoon salt

1/2 teaspoon pepper

Heat oil in large skillet over medium-high heat.

Combine 2 tablespoons wheat germ and flour in bowl. Coat meat in mixture, shaking off any excess. Add meat to pan and brown on all sides, 8 to 10 minutes.

Once browned, place meat in 3-quart slow cooker and add the remaining ingredients. Stir to combine. Cover and cook on high for about 4 hours or until meat is tender.

Reduce heat to low and continue to cook 2 more hours or until stew has reduced and sauce has thickened. Just before serving, stir in remaining 4 tablespoons wheat germ. Ladle into bowls and serve immediately.

Recipe Type: 

Pork Cutlets with Apple, Rosemary and Wheat Germ

Pork Cutlets with Apple, Rosemary and Wheat Germ

Nutrition Facts

Serving Size: 1 pork chop and 3 tablespoons sauce (321g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 360
Calories From Fat 120
  • % Daily Value
  • Total Fat 14g 22%
  • Saturated Fat 4g 20%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 7g
  • Cholesterol 115mg 38%
  • Sodium 500mg 21%
  • Potassium 640mg 18%
  • Total Carbohydrate 27g 9%
  • Dietary Fiber 2g 8%
  • Sugars 9g
  • Protein 31g
  • Vitamin A 4% Vitamin C 30%
  • Calcium 4% Iron 10%
  • Vitamin E 15% Thiamin 50%
  • Folate 15% Phosphorus 40%
  • Magnesium 15% Zinc 20%

Wheat germ-coated pork cutlets are topped with a delicious savory and sweet apple-infused sauce to create a perfect weeknight main course that’s special enough to serve for guests.

Serves 4

Pork

1 tablespoon olive oil

1 pound pork loin, cut into 4 4-ounce slices

1/4 cup Kretschmer Original Toasted Wheat Germ

1 egg, lightly beaten

3/4 cup panko crumbs

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon oregano


Sauce

2 teaspoons olive oil

2 tablespoons chopped shallots

1/2 cup sliced mushrooms

2 small branches rosemary

1/8 teaspoon pepper

1 cup boiling water

1 package Alpine Spiced Apple Cider

1 cup low-sodium chicken broth

1 teaspoon flour

2 teaspoons unsalted butter, divided

2 teaspoons Dijon mustard

1/2 medium apple, cut into thin slices


To prepare pork, preheat oven to 425° F. Line a baking sheet with foil and brush with 1 tablespoon olive oil. Using three separate bowls, place wheat germ in one, egg in another and combine panko with salt, pepper and oregano in the last.

Working with one piece of pork at a time, dip pork slices in wheat germ to coat evenly. Then coat pork with egg and finally with the panko mixture. Place on prepared baking sheet. Repeat process with remaining pork, discarding any leftover dip ingredients. Transfer baking sheet to oven and cook 30 minutes, turning pork over halfway through cooking, until pork is no longer pink on the inside and the crust is crispy. Remove from oven, cover and set aside.

While pork is in the oven, prepare sauce by heating 2 teaspoons olive oil in a 10-inch skillet over medium-high heat until shimmering. Add shallots and mushrooms and saute for 2 to 3 minutes until mushrooms are softened. Add rosemary and pepper and saute 30 seconds more.

Dissolve apple cider in boiling water and add to skillet along with chicken broth. Bring to boil over medium-high heat and simmer 8 to 10 minutes until mixture has reduced by about half.

While mixture reduces, add flour to small bowl. Remove a large spoonful of liquid from skillet and whisk it gradually into the flour to make a slurry. Once the skillet mixture has reduced, discard rosemary branches and slowly whisk slurry into the skillet, adding in 1 1/2 teaspoons unsalted butter and mustard after slurry is thoroughly combined. Bring sauce back to boil and simmer about 5 minutes until sauce has thickened. (You should have about 3/4 cup sauce.)

Melt remaining 1 1/2 teaspoons butter in small skillet over medium heat. Add apples and saute, stirring often, about 5 minutes until apples are lightly browned and softened.

To serve, top each slice of pork with about 3 tablespoons shallot and mushroom sauce and 1/4 of the sliced apples.

Kretschmer Wheat Germ Oven-Fried Chicken

Kretschmer Wheat Germ Oven-Fried Chicken

Nutrition Facts

Serving Size: 1 piece (169g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 280
Calories From Fat 90
  • % Daily Value
  • Total Fat 10g 15%
  • Saturated Fat 2g 10%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 4.5g
  • Cholesterol 150mg 50%
  • Sodium 370mg 15%
  • Potassium 450mg 13%
  • Total Carbohydrate 17g 6%
  • Dietary Fiber 2g 8%
  • Sugars 3g
  • Protein 27g
  • Vitamin A 8% Vitamin C 6%
  • Calcium 4% Iron 35%
  • Vitamin E 20% Thiamin 25%
  • Folate 30% Phosphorus 35%
  • Vitamin B6 35% Zinc 25%

Here’s a crispy, crunchy oven-fried chicken recipe that won’t leave your guests feeling liked they missed out on the real thing. We've double-dipped it—first in wheat germ and then in crushed corn flakes—to give it that nice, crunchy outside that makes traditional fried chicken irresistible.

Makes 8 pieces

2 tablespoon vegetable or canola oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika

1/4 to 1/2 teaspoon cayenne pepper

1/2 cup low-fat buttermilk

3/4 cup Kretschmer Original Toasted Wheat Germ

2 eggs, lightly beaten

4 cups corn flakes, crushed

4 large chicken legs, skin removed (about 1 pound)

4 boneless, skinless chicken thighs (about 1 pound)

Place rack in upper third of oven. Preheat oven to 350° F. Oil a baking sheet with sides.

In shallow bowl, mix together salt, pepper, paprika, cayenne and wheat germ. Pour buttermilk, whisked eggs and corn flakes into three separate shallow bowls (4 bowls total).

Taking one piece of chicken at a time, dip it first into the buttermilk, then wheat germ, then egg and finally the corn flake crumbs, patting with your fingers to make the crumbs adhere. Place pieces on prepared baking sheet.

Bake until chicken is crisp and golden, 40 to 45 minutes. Serve immediately or at room temperature.

Zucchini, Gruyere and Wheat Germ Quiche

Zucchini, Gruyere and Wheat Germ Quiche

Nutrition Facts

Serving Size: 1 slice (1/8 of quiche) (155g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 240
Calories From Fat 110
  • % Daily Value
  • Total Fat 12g 18%
  • Saturated Fat 4.5g 23%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 5g
  • Cholesterol 85mg 25%
  • Sodium 240mg 10%
  • Potassium 350mg 10%
  • Total Carbohydrate 21g 7%
  • Dietary Fiber 2g 8%
  • Sugars 6g
  • Protein 11g
  • Vitamin A 10% Vitamin C 15%
  • Calcium 20% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 20% Phosphorus 25%
  • Magnesium 10% Zinc 10%

Making your own crust may seem daunting, but follow these easy directions and you’ll have a delicious brunch dish everyone can enjoy. We’ve added a nutty flavor to the crust by using wheat germ and lightened the filling by using fat-free evaporated milk instead of heavy cream.

Serves 8

Crust:

1 cup all-purpose flour

1/3 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon salt

2 tablespoons unsalted butter

2 tablespoons canola oil

3 to 4 tablespoons ice water


Filling:

1 teaspoon olive oil

1/2 cup chopped leeks, white and light green parts only

1 large zucchini, sliced into half-moons, about 2 3/4 cups

1 tablespoon chopped fresh thyme

2 tablespoons Kretschmer Original Toasted Wheat Germ, divided

3 large eggs

3/4 cup 1 percent milk

3/4 cup fat-free evaporated milk

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

3/4 cup shredded Gruyere cheese (2 1/4 ounces)


To prepare crust, position rack in lower third of oven; preheat to 400° F.

Stir flour, wheat germ and 1/4 teaspoon salt in medium bowl. Add butter and oil and stir to make a crumbly mixture. Using 1 tablespoon at a time, gradually stir in ice water just until the dough holds together on its own when pinched. Knead the dough in the bowl a few times to help it come together. Press the dough into a disk.

Place dough between two sheets of parchment or wax paper and roll into a 10-inch circle. Remove the top sheet and invert dough into a 9-inch pie pan. Remove remaining paper and patch any tears in dough. Fold edges under at the rim and crimp with a fork or press to reduce shrinking.

Loosely line dough with a piece of foil or parchment paper and fill evenly with pie weights or dried beans. Bake for 7 minutes. Remove the foil or paper and weights and continue baking just until lightly browned, 7 minutes more. (The crust will not be fully baked.) Let cool. Reduce oven temperature to 350° F.

To prepare filling, add olive oil to large skillet. Heat over medium-high heat, add leeks and cook for 2 minutes until softened. Add zucchini and cook for an additional 7 minutes, stirring often so it doesn't burn. Remove from heat, stir in 1 tablespoon wheat germ and thyme and let cool.

Meanwhile, whisk eggs well in a large bowl. Add milk, evaporated milk, salt and pepper and stir to combine.

Once crust is cool, spread zucchini mixture over crust, pour egg mixture over the top and sprinkle with cheese and remaining 1 tablespoon wheat germ. Bake quiche until knife inserted in center comes out clean, 35 to 40 minutes. Transfer to a wire rack and cool for at least 15 minutes before serving.

Salmon with Lemon, Dill and Wheat Germ Sauce

Salmon with Lemon, Dill and Wheat Germ Sauce

Nutrition Facts

Serving Size: 1 piece of fish with 2 tablespoons sauce
Servings Per Recipe: 4
Amount Per Serving:
Calories 210
Calories From Fat 210
  • % Daily Value
  • Total Fat 10g 15%
  • Saturated Fat 1.5g 8%
  • Trans Fat 0g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 4g
  • Cholesterol 65mg 22%
  • Sodium 120mg 5%
  • Potassium 580mg 17%
  • Total Carbohydrate 3g 1%
  • Dietary Fiber 0g 0%
  • Sugars 1g
  • Protein 25g
  • Vitamin A 2% Vitamin C 2%
  • Calcium 4% Iron 6%
  • Vitamin E 4% Thiamin 20%
  • Folate 10% Phosphorus 25%
  • Magnesium 10% Zinc 6%

This sauce can be served hot or cold. Use it as a cool dipping sauce for grilled salmon or top salmon with it before broiling.

Serves 4

1/2 cup 2 percent plain Greek yogurt

1 teaspoon fresh lemon juice

2 teaspoons Dijon mustard

1 1/2 tablespoons chopped fresh dill

1/4 teaspoon finely chopped garlic

1 tablespoon Kretschmer Original Toasted Wheat Germ

4 4-ounce fresh salmon filets

2 teaspoons vegetable oil, for grill or baking sheet

To make sauce, mix yogurt, lemon juice, mustard, dill, garlic and wheat germ in a bowl until thoroughly combined. Refrigerate until ready to use.

Meanwhile, to grill salmon either on the barbecue or in a grill pan, heat grill or pan until very hot. Brush grill or pan with vegetable oil. Brush both sides of salmon with thin coat of oil. Place fish skin side down on grill, reduce heat to medium, cover and cook without moving until skin side is brown, well marked and crisp, 3 to 5 minutes. (Try lifting fish gently with spatula after 3 minutes; if it doesn’t cleanly lift off, continue to cook, checking often, until it releases.) Flip fish and cook, covered, until centers of fillets are opaque, 2 to 6 minutes longer. Serve with prepared yogurt sauce on the side.

To broil salmon, preheat broiler. Line baking sheet with foil and lightly grease with oil. Place salmon filets on baking sheet. Evenly spread 2 tablespoons sauce over each piece of fish. Broil for 5 to 7 minutes or until desired doneness.

Note: When broiling, if the sauce is browning too fast and fish is not cooked through, move the baking sheet to the lowest rack in the oven to finish cooking the fish.

Homemade Basil Pesto with Wheat Germ

Homemade Basil Pesto with Wheat Germ

Nutrition Facts

Serving Size: 1 cup pasta with sauce (86g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 340
Calories From Fat 120
  • % Daily Value
  • Total Fat 13g 20%
  • Saturated Fat 2g 10%
  • Trans Fat 0g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 8g
  • Cholesterol 0mg 0%
  • Sodium 190mg 8%
  • Potassium 210mg 6%
  • Total Carbohydrate 44g 15%
  • Dietary Fiber 3g 12%
  • Sugars 2g
  • Protein 10g
  • Vitamin A 10% Vitamin C 4%
  • Calcium 6% Iron 15%
  • Vitamin E 15% Thiamin 35%
  • Folate 40% Phosphorus 15%
  • Magnesium 15% Zinc 10%

Welcome summer with this simple but delicious homemade pesto with fragrant basil. We’ve added wheat germ to boost nutrients and flavor and create a heartier pesto.

Makes 3/4 cup

1 pound pasta of choice

2 cups packed basil leaves

2 tablespoons pine nuts

6 tablespoons olive oil

1/4 cup Kretschmer Original Toasted Wheat Germ

1/4 cup freshly grated Parmigiano-Reggiano cheese

1/2 teaspoon salt

Cook pasta according to package instructions, reserving 1/3 cup water from pot.

While pasta cooks, place basil, wheat germ, Parmigiano-Reggiano, pine nuts and olive oil in the food processor. Process until smooth.

Transfer pesto to large bowl. Add pasta and gently toss together, adding pasta water as needed. Season with salt and serve immediately.

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