Side Dishes | Kretschmer Wheat Germ
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Side Dishes

Roasted Vegetable Gratin

Roasted Vegetable Gratin

Nutrition Facts

Serving Size: 1 (210g)
Servings Per Recipe: 6
Amount Per Serving:
Calories 200
Calories From Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 3g 15%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 1g
  • Cholesterol 15mg 5%
  • Sodium 450mg 19%
  • Potasium 440mg 13%
  • Total Carbohydrate 28g 9%
  • Dietary Fiber 4g 16%
  • Sugars 5g
  • Protein 11g
  • Vitamin A 10% Vitamin C 40%
  • Calcium 10% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 20% Phosphorus 20%
  • Magnesium 15% Zinc 20%

Serves 6

This satisfying dish is great with zucchini, but don’t hesitate to use other kinds of vegetables you may have on hand.

  • 1 1/2 cups sliced unpeeled zucchini
  • 1 cup sliced mushrooms
  • 1/2 cup coarsely chopped onion
  • 1/2 cup chopped red bell pepper
  • 2 tablespoons balsamic vinegar
  • 1 3/4 cups water
  • 1/3 cup dried tomatoes (not packed in oil) snipped into small pieces
  • 1/2 teaspoon salt
  • 3/4 cup couscous, uncooked
  • 1/2 cup Kretschmer Original Toasted Wheat Germ, divided
  • 1 cup (4 ounces) crumbled feta cheese, divided
  • 3 egg whites, lightly beaten
  • 1 teaspoon dried basil or Italian seasoning blend

Heat oven to 425° F. Spray rimmed baking sheet and 9-inch pie plate or quiche dish with cooking spray.

In large bowl, combine zucchini, mushrooms, onion, pepper and vinegar; mix well. Arrange in single layer on baking sheet.

Bake 13 to 15 minutes or until vegetables are soft and lightly browned around the edges. Remove from oven; cool in pan on wire rack 5 minutes. Reduce oven temperature to 350° F.

In medium saucepan, bring water to a boil. Add dried tomatoes and salt; simmer 5 minutes, stirring occasionally. Stir in couscous. Remove from heat; cover and let stand 5 minutes.

Stir in 1/4 cup wheat germ; mix well. Spoon onto bottom and up sides of pie plate. Sprinkle with 1/2 cup cheese; top with the roasted vegetables. Pour egg over vegetables.

In small bowl, combine the remaining 1/4 cup wheat germ, 1/2 cup cheese and the basil; sprinkle evenly over vegetables.

Bake 20 to 25 minutes or until golden brown. Cut into wedges to serve.

Recipe Type: 

Crispy Cauliflower with a Twist

Crispy Cauliflower with a Twist

Nutrition Facts

Serving Size: about 1 cup (200g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 200
Calories From Fat 110
  • % Daily Value
  • Total Fat 12g 18%
  • Saturated Fat 2g 10%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 8g
  • Cholesterol 5mg 2%
  • Sodium 180mg 8%
  • Potasium 650mg 19%
  • Total Carbohydrate 18g 6%
  • Dietary Fiber 5g 20%
  • Sugars 8g
  • Protein 7g
  • Vitamin A 0% Vitamin C 140%
  • Calcium 8% Iron 8%
  • Vitamin E 20% Thiamin 10%
  • Folate 35% Phosphorus 15%
  • Magnesium 10% Zinc 10%

Serves 4

The Sicilians make a version of this dish with anchovies and capers. We’ve translated it deliciously with parmesan cheese, wheat germ and raisins.

  • 1 1/2 pounds or small head cauliflower
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 cloves garlic, finely chopped
  • 4 tablespoons Kretschmer Original Toasted Wheat Germ
  • 1/8 teaspoon salt
  • 3 tablespoons freshly grated parmesan
  • 3 tablespoons raisins
  • Freshly ground pepper, to taste

Preheat oven to 400° F. In medium bowl, toss cauliflower with 2 tablespoons olive oil. Place in 8-inch square baking dish and bake for 15 minutes.

Meanwhile in the same bowl, mix together the remaining tablespoon olive oil, garlic, Kretschmer Wheat Germ, salt, parmesan and raisins.

Once cauliflower has cooked for 15 minutes, stir and then sprinkle the crumb mixture evenly over the dish. Bake for 15 more minutes.

Let dish cool for 10 minutes. Add pepper to taste and serve.

Recipe Type: 

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