Side Dishes | Kretschmer Wheat Germ
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Side Dishes

Deviled Eggs with Wheat Germ

Deviled Eggs with Wheat Germ

Nutrition Facts

Serving Size: 2 egg halves (61g)
Servings Per Recipe: 5
Amount Per Serving:
Calories 90
Calories From Fat 60
  • % Daily Value
  • Total Fat 6g 9%
  • Saturated Fat 1.5g 8%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 2g
  • Cholesterol 185mg 62%
  • Sodium 160mg 7%
  • Potassium 85mg 2%
  • Total Carbohydrate 3g 1%
  • Dietary Fiber 0g 0%
  • Sugars 1g
  • Protein 7g
  • Vitamin A 8% Vitamin C 0%
  • Calcium 2% Iron 6%
  • Vitamin E 4% Thiamin 2%
  • Folate 8% Phosphorus 10%
  • Magnesium 2% Zinc 6%

Deviled eggs aren’t just for special occasions. They make a great snack or an easy party appetizer. The added wheat germ gives them extra texture and nutrition.

Makes 10 deviled egg halves

5 eggs

1 tablespoon salt

2 tablespoons light mayonnaise

1 tablespoon sweet relish

1/2 teaspoon Dijon mustard

1 tablespoon Kretschmer Original Toasted Wheat Germ

Paprika, for garnish

Place eggs in small pot and cover with an inch of cold water. Add 1 tablespoon salt and bring to a boil; cover, reduce heat to low and cook eggs for 1 more minute. Turn heat off and leave pot covered on hot burner allowing eggs to sit for 15 minutes. Run eggs under very cold water for 5 minutes to stop additional cooking.

Once eggs are cold, remove shells and rinse eggs under cold water again before slicing in half lengthwise. Remove yolks and place in a bowl. Add mayonnaise, relish, mustard and wheat germ. Stir to combine well.

Using a pastry bag, spoon or small sealable bag with the corner cut off, fill egg white centers with yolk mixture. Garnish eggs with paprika. Serve immediately or carefully cover with plastic wrap and refrigerate until ready to serve.

Potato Gratin with Wheat Germ

Potato Gratin with Wheat Germ

Nutrition Facts

Serving Size: 1/6 of pan (194g)
Servings Per Recipe: 6
Amount Per Serving:
Calories 190
Calories From Fat 50
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 2g 10%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2g
  • Cholesterol 10mg 3%
  • Sodium 170mg 7%
  • Potassium 520mg 15%
  • Total Carbohydrate 29g 10%
  • Dietary Fiber 3g 12%
  • Sugars 5g
  • Protein 7g
  • Vitamin A 4% Vitamin C 15%
  • Calcium 15% Iron 4%
  • Vitamin E 10% Thiamin 15%
  • Folate 15% Phosphorus 15%
  • Magnesium 10% Zinc 8%

This dish tastes decadent but is much lighter than typical gratins. Topped with sautéed onions, wheat germ and sharp cheddar cheese, our potato gratin will leave you feeling quite satisfied.

Serves 6

1 1/2 pounds potatoes, peeled and thinly sliced

1 1/2 cups 1 percent milk

1 large garlic clove, sliced

1/4 teaspoon salt, divided

1 tablespoon olive oil, divided

1 small onion, sliced into thin rings

1/3 cup shredded sharp cheddar cheese

1/3 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon black pepper

Preheat oven to 400° F. In 2-quart pot, bring potato slices, milk, garlic and 1/8 teaspoon salt to boil. Reduce heat to low and simmer gently for 5 minutes or until potatoes soften.

Lightly grease 8-inch square baking dish with 1 teaspoon olive oil. Pour potato and milk mixture into pan and bake for 45 minutes until most of the milk is absorbed and edges are slightly browned.

While potatoes are cooking, heat remaining 2 teaspoons olive oil in medium skillet. Add onions and saute about 8 minutes until softened and lightly browned. Set aside until potatoes are cooked.

Stir pepper, remaining 1/8 teaspoon salt and wheat germ into onions. Top potatoes with onion mixture and sprinkle with cheese. Place pan back in oven for 10 minutes or until cheese is melted and topping is lightly browned. Turn broiler on and broil potatoes for 3 to 5 minutes to finish melting the cheese and create a crispy top, watching carefully so it doesn’t burn. Remove from oven and let gratin sit for 5 minutes before serving.

Recipe Type: 

Whole Wheat Cloverleaf Dinner Rolls with Wheat Germ

Whole Wheat Cloverleaf Dinner Rolls with Wheat Germ

Nutrition Facts

Serving Size: 1 roll (52g)
Servings Per Recipe: 18
Amount Per Serving:
Calories 160
Calories From Fat 60
  • % Daily Value
  • Total Fat 7g 11%
  • Saturated Fat 2g 10%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3.5g
  • Cholesterol 15mg 5%
  • Sodium 140mg 6%
  • Potassium 95mg 3%
  • Total Carbohydrate 20g 7%
  • Dietary Fiber 3g 12%
  • Sugars 4g
  • Protein 5g
  • Vitamin A 2% Vitamin C 0%
  • Calcium 2% Iron 6%
  • Vitamin E 10% Thiamin 8%
  • Folate 10% Phosphorus 6%
  • Magnesium 4% Zinc 6%

Perfect for your holiday table or Sunday dinner, these rolls are fun to make and fun to eat — they’re even good for you!

Makes 18 rolls

3 tablespoons warm water (105°-115° F)

1/4-ounce package active dry yeast (2 1/2 teaspoons)

3 tablespoons honey, divided

3 tablespoons unsalted butter

5 tablespoons olive oil, divided, plus additional for greasing the bowl

1 cup fat-free milk

1 cup Kretschmer Original Toasted Wheat Germ

2 1/2 cups white whole wheat flour, plus additional for kneading dough

1 teaspoon salt

1 large egg, lightly beaten

Stir together warm water, yeast and 1 tablespoon honey in small bowl until yeast is dissolved; let stand until foamy, about 5 minutes.

In large mixing bowl, combine wheat germ, white whole wheat flour and salt with a rubber spatula. Mix in yeast mixture and butter mixture just until combined and a moist, sticky dough forms. Turn dough out onto a lightly floured surface and knead, using additional white whole wheat flour as needed, until dough is smooth and elastic, about 10 minutes. Form dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap and place in a draft-free place at room temperature until dough doubles in size, about 1 hour.

Coat 18 muffin cups with the remaining 2 tablespoons of olive oil.

Turn out dough onto a hard surface and divide evenly into thirds. Roll each piece of dough into an 18-inch long rope. Using a sharp knife, cut each rope crosswise into 18 1-inch pieces, rolling each piece into a ball. Place 3 balls side-by-side into each greased muffin cup forming a triangle. Cover muffin cups loosely with a kitchen towel and allow the rolls to rise until almost doubled in bulk, 30 to 40 minutes.

While rolls rise, put oven rack in middle position and preheat oven to 400° F. Just before baking, brush rolls lightly with egg. Bake until golden, about 12 minutes.

Recipe Type: 

Summer Quinoa and Wheat Germ Salad

Summer Quinoa and Wheat Germ Salad

Nutrition Facts

Serving Size: 1 cup (205g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 290
Calories From Fat 150
  • % Daily Value
  • Total Fat 17g 26%
  • Saturated Fat 4.5g 23%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 9g
  • Cholesterol 15mg 5%
  • Sodium 340mg 14%
  • Potassium 410mg 12%
  • Total Carbohydrate 27g 9%
  • Dietary Fiber 4g 16%
  • Sugars 4g
  • Protein 9g
  • Vitamin A 20% Vitamin C 25%
  • Calcium 15% Iron 15%
  • Vitamin E 20% Thiamin 15%
  • Folate 25% Phosphorus 25%
  • Magnesium 25% Zinc 15%

Make this delicious summer salad for a light lunch or dinner side dish. Since quinoa is a complete protein, you don’t need to add an animal protein (like chicken, fish or beef) to make it a balanced meal. 

Makes 3/4 cup

Dressing

1/4 cup lemon juice

1 1/2 teaspoons lemon zest

1/3 cup basil leaves, thinly sliced

3 tablespoons olive oil

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1 1/2 teaspoons Dijon mustard

Salad 

2/3 cup quinoa 

2 cups packed baby arugula

1 cup chopped tomato

1/2 cup crumbled feta cheese

1/4 cup Kretschmer Original Toasted Wheat Germ

To prepare dressing, combine all ingredients in a small bowl and mix vigorously until combined. Set aside.

Prepare quinoa according to package directions. (Some quinoa is pre-rinsed, while others need to be rinsed to remove the powdery residue. Check the label.) Cool to room temperature.

To make salad, lightly toss cooled quinoa, arugula, tomato, feta and wheat germ in a large bowl until thoroughly combined. Pour vinaigrette over salad and mix to evenly coat. Serve immediately or transfer to a sealable plastic container and chill until ready to serve. 

Potato Pancakes with Kretschmer Wheat Germ

Wheat Germ and Potato Pancakes

Nutrition Facts

Serving Size: 5 pancakes (149g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 260
Calories From Fat 140
  • % Daily Value
  • Total Fat 15g 23%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 10g
  • Cholesterol 45mg 15%
  • Sodium 310mg 13%
  • Potassium 0mg 0%
  • Total Carbohydrate 25g 8%
  • Dietary Fiber 3g 12%
  • Sugars 2g
  • Protein 5g
  • Vitamin A 2% Vitamin C 15%
  • Calcium 2% Iron 6%
  • Vitamin E 20% Thiamin 15%
  • Folate 15% Phosphorus 10%
  • Magnesium 10% Zinc 8%

Potato pancakes aren’t just for special occasions. Make them as a side dish at dinner or for brunch on the weekend. Try serving them with smoked salmon and Greek yogurt for a savory dish, or go more traditional, pairing them with yogurt, apple sauce or even some maple syrup.

Serves 4

1/4 cup olive oil

1 pound baking potatoes, such as Idaho, peeled and shredded with a box grater or food processor (about 3 small)

4 tablespoons Kretschmer Original Toasted Wheat Germ

1/2 small onion, peeled and finely shredded

1/2 teaspoon salt

1/4 teaspoon pepper

1 egg, lightly beaten

Preheat oven to 450° F. On each of two rimmed nonstick baking sheets, brush 2 tablespoons olive oil to evenly coat.

In large bowl mix together shredded potatoes, wheat germ, onion, salt and pepper. Add egg and stir until well combined. Scoop a generous tablespoon of pancake mixture and place on cookie sheet. Gently flatten pancakes with the palm of your hand.

Bake in preheated oven 18 to 20 minutes, rotating trays and flipping pancakes over with a thin spatula halfway through baking time. Remove pancakes once golden brown and crispy. Serve warm. 

Lentil Salad with Kretschmer Wheat Germ

Lentil Salad with Kretschmer Wheat Germ

Nutrition Facts

Serving Size: 1 Cup (166g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 300
Calories From Fat 110
  • % Daily Value
  • Total Fat 12g 18%
  • Saturated Fat 4g 20%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 6g
  • Cholesterol 15mg 5%
  • Sodium 530mg 22%
  • Potassium 660mg 19%
  • Total Carbohydrate 36g 12%
  • Dietary Fiber 9g 36%
  • Sugars 5g
  • Protein 15g
  • Vitamin A 110% Vitamin C 30%
  • Calcium 15% Iron 20%
  • Vitamin E 15% Thiamin 10%
  • Folate 15% Phosphorus 10%
  • Magnesium 8% Zinc 8%

If you’re looking to add more meatless dishes to your repertoire, here’s one that will satisfy even the meat lovers in your family. The wheat germ adds texture and flavor and boosts the nutrients.

Serves 4 (About 1 cup each)

1 cup French green lentils or black Beluga lentils

1 bay leaf

1/2 onion, peeled and halved

2 tablespoons extra-virgin olive oil

1/4 cup fresh lemon juice

1 cup shredded carrots

3 tablespoons chopped red onion

3 tablespoons chopped parsley

1 cup halved red and yellow cherry tomatoes

1/4 salt, or to taste

1/4 teaspoon pepper, or to taste

1/2 cup crumbled feta cheese

3 tablespoons Kretschmer Original Toasted Wheat Germ

Rinse lentils and pick out any stones. In medium saucepan cover lentils with water by 3 inches, add bay leaf and onion and bring to boil. Reduce to simmer and cook until lentils are tender, adding more water if necessary, about 30 minutes. Drain and discard onion and bay leaf.

Place lentils in large bowl and add all ingredients except cheese and wheat germ. Mix well.

Gently stir in cheese and wheat germ. Serve immediately or refrigerate and bring back to room temperature before serving. 

Baked Clams with Wheat Germ

Baked Clams with Wheat Germ

Nutrition Facts

Serving Size: 3 clams (125g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 90
Calories From Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2.5g
  • Cholesterol 10mg 3%
  • Sodium 270mg 11%
  • Potassium 90mg 3%
  • Total Carbohydrate 4g 1%
  • Dietary Fiber 1g 4%
  • Sugars 1g
  • Protein 6g
  • Vitamin A 2% Vitamin C 0%
  • Calcium 4% Iron 6%
  • Vitamin E 15% Thiamin 6%
  • Folate 10% Phosphorus 10%
  • Magnesium 6% Zinc 6%

Nothing beats a homemade baked clam. We’ve left the clam whole and substituted wheat germ for the bread crumbs. You’ll see how delicious and nutritious they are.

Makes 12 baked clams

1 teaspoon chopped fresh oregano

1 clove garlic, finely chopped

2 tablespoons Parmesan cheese

1/4 cup Kretschmer Original Toasted Wheat Germ

1/8 teaspoon salt

1 tablespoon olive oil

1 dozen small raw clams

Fresh lemon juice, to taste

  1. Turn on broiler. Line sheet pan with foil. Stir together oregano, garlic, Parmesan cheese, wheat germ and salt. Stir in olive oil. Set aside.
  2. Meanwhile steam clams in pot with about 1/4 inch water in bottom until they open. (Discard any that do not open and do not overcook.) Once clams are cool enough to handle, remove top shells; loosen clam from the shell (but do not remove) with small spoon. 
  3. Spoon wheat germ mixture onto each clam. Squeeze fresh lemon juice to taste over clams. Place clams under broiler until lightly browned and crispy, 2 to 3 minutes.

Asian Lemon Ginger Salad with Wheat Germ Dressing

Asian Lemon Ginger Salad with Wheat Germ Dressing

Nutrition Facts

Serving Size: (125g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 110
Calories From Fat 70
  • % Daily Value
  • Total Fat 7g 11%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 0mg 0%
  • Sodium 240mg 10%
  • Potassium 270mg 8%
  • Total Carbohydrate 10g 3%
  • Dietary Fiber 2g 8%
  • Sugars 5g
  • Protein 3g
  • Vitamin A 2% Vitamin C 35%
  • Calcium 2% Iron 4%
  • Vitamin E 8% Thiamin 8%
  • Folate 15% Phosphorus 8%
  • Magnesium 6% Zinc 8%

This colorful spinach salad has a secret ingredient—wheat germ—adding a nutty flavor without all the calories you find in nuts. Add some shrimp or grilled chicken and brown rice, and you have a meal.

Makes 4 Servings

Dressing

1 tablespoon Dijon mustard

1/4 teaspoon freshly grated ginger

1/2 teaspoon lemon zest

2 tablespoons freshly squeezed lemon juice

1 tablespoon honey

1 tablespoon sesame oil

Pinch of salt

Fresh pepper, to taste

1 tablespoon Kretschmer Original Toasted Wheat Germ

Salad

2 teaspoons sesame oil

1 garlic clove, finely chopped

4 ounces shitake mushrooms, stems removed and caps sliced

1/2 cup snow peas

4 cups baby spinach

1 orange, peeled and sectioned

1 small Kirby cucumber, peeled and diced

2 tablespoons sliced red onion

2 tablespoons Kretschmer Original Toasted Wheat Germ

Pinch of salt

Fresh pepper, to taste

To make dressing, in small bowl whisk together mustard, ginger, lemon zest, lemon juice and honey. Whisk in sesame oil, salt and pepper. Add wheat germ and whisk until well combined.

To make salad, heat sesame oil in small skillet over medium heat. Add garlic and mushrooms and saute 1 to 2 minutes until mushrooms are soft. Add snow peas and cook until bright green and softened, about 1 more minute. Set aside and let cool.

In large bowl add spinach, orange sections, cucumber, red onion and wheat germ. Add cooled mushrooms and snow peas; season with salt and pepper. Stir dressing and add to salad; toss well and serve immediately.

Buttermilk Cornbread

Buttermilk Cornbread

Nutrition Facts

Serving Size: 4x2-inch serving (91g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 210
Calories From Fat 70
  • % Daily Value
  • Total Fat 8g 12%
  • Saturated Fat 1.5g 8%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 4.5g
  • Cholesterol 50mg 17%
  • Sodium 310mg 13%
  • Total Carbohydrate 27g 9%
  • Dietary Fiber 2g 8%
  • Sugars 6g
  • Protein 7g
  • Vitamin A 2% Vitamin C 0%
  • Calcium 10% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 20% Phosphorus 20%
  • Magnesium 10% Zinc 10%

Make this quick and easy cornbread recipe while your chili is cooking on the stovetop. It’s so rich and tasty, it doesn’t even need butter.

Serves 8

1 cup cornmeal

1/2 cup Kretschmer Honey Crunch Wheat Germ

1/2 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon sugar

2 eggs

3 tablespoons olive oil

1 1/4 cups buttermilk

1.) Preheat oven to 425° F. Grease 8 x 8-inch pan.

2.) Combine cornmeal, wheat germ, flour, baking powder, baking soda, salt and sugar in large bowl.

3.) In separate bowl mix eggs, oil and buttermilk. Stir egg mixture into dry ingredients, combining quickly so you don’t over mix. Pour into prepared pan.

4.) Bake about 30 minutes, until top is lightly browned and a toothpick inserted into center comes out clean. Serve warm.

 

Makes 8 servings

Prosciutto, Fig and Wheat Germ Stuffing

Prosciutto, Fig and Wheat Germ Stuffing

Nutrition Facts

Serving Size: About 1 cup (199g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 200
Calories From Fat 70
  • % Daily Value
  • Total Fat 7g 11%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4g
  • Cholesterol 5mg 2%
  • Sodium 450mg 19%
  • Total Carbohydrate 27g 9%
  • Dietary Fiber 5g 20%
  • Sugars 9g
  • Protein 9g
  • Vitamin A 2% Vitamin C 10%
  • Calcium 6% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 20% Phosphorus 20%
  • Magnesium 15% Zinc 15%

Serves 8

Stuffing can be a caloric nightmare if you aren’t careful. This version, with a variety of onions, dried figs, prosciutto and wheat germ, doesn’t compromise taste. It’s bursting with flavor, but won’t load up the calories on that special day.

  • 3 tablespoons olive oil
  • 1 large sweet onion, chopped (about 1 1/2 cups)
  • 3 cloves garlic, chopped
  • 1/2 cup shallots, chopped
  • 3 stalks celery, diced
  • 1 pound cremini mushrooms, sliced
  • 7 slices 100 percent whole wheat bread, toasted and cut into 1-inch cubes
  • 1/2 cup Kretschmer Original Toasted Wheat Germ
  • 1 tablespoon fresh thyme leaves
  • 3 fresh sage leaves, chopped
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 Granny Smith apple, cored chopped
  • 6 dried figs, chopped (about 1/4 cup)
  • 3/4 cup low sodium chicken broth
  • 2 tablespoons parsley, chopped
  • 2 ounces thinly sliced prosciutto, cut into thin strips

1. Preheat oven to 350° F. Heat large sauté pan. Add olive oil and when heated add onion, garlic, shallots and celery. Cook on medium high, stirring often, 5 minutes or until vegetables are softened. Add mushrooms and cook 5 more minutes. Stir in thyme and sage. Add salt and pepper to taste.

2. In a 13 x 9 x 2-inch oven-proof pan, add bread. Stir in onion and mushroom mixture, wheat germ, apples and figs until evenly distributed in pan. Pour chicken broth evenly over the top.

3. Sprinkle parsley and prosciutto strips on top. Bake uncovered 45 minutes.

Recipe Type: 

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