Whole Wheat Spaghetti and Goat Cheese Crumble


July 25th 2014By Jamie Geller

My Whole Wheat Spaghetti (use angle hair if you can find it) and Goat Cheese Crumble is loaded with julienned sweet potatoes, red onions and zucchini (you can also cut the squash into paper thin coins if you like). Tossed with extra virgin olive oil, thyme, crushed garlic, chopped walnuts, and crumbled goat cheese it feels indulgent, it looks beautiful, its tastes decadent but is decidedly not a “bad girl” dish. To save time, use a mandoline to cut your vegetables. The vegetable slices will then be of equal thickness and cook uniformly.


Sweet and Sour Asian Noodles

Sweet and Sour Asian Noodles

July 6th 2011By Victoria Dwek

“The sauce was dark—so they (the family) didn’t even know they were eating whole wheat. And I forgot too!"


Farro Salad with Carrots, Peas, Tomatoes and Dill

farro salad

December 6th 2013By Ronnie Fein

Farro is brown, nutty-tasting, and toasty-flavored. Filling, like a starch. Full of nutrients and fiber. Satisfyingly chewy. Easy to cook and make as a side dish any night. If you’re cooking for two – as I do mostly these days – farro can be an especially good friend. I make a batch, use half as a side dish for one dinner and the other half for the next day’s salad or casserole.