I think this one is the perfect level of sweetness for morning – tart, baked plums nestle into the soft fragrant cake; almost like a bread pudding. The Whole Wheat Pastry Flour and Multi Grain Cereal give it a pleasant granola-like texture, but without the crunch, if that makes sense. Every bite is just interesting. Read More »
I got ambitious in the early-summer heat wave and made these lightly crusty, half-whole-wheat buns studded with chunks of dill pickle and onion, and covered with sesame seeds. I think you’ll find they have a knack for enveloping a burger (and all its trimmings) with tender loving care, and they’ll make you want to eat every last bite—even if there’s more bun than burger. Now THAT’S saying something. Read More »
I do enjoy a BLT on a hot day. Crisp, salty, tender, fresh, hot and cold all at once . . . it’s a surprisingly complex combo, when you think about it. So here I present its classy relation–a BLT-inspired pasta salad where tender, springy Hodgson Mill Veggie Rotini Spirals set the stage for sweet bursts of caramelized cherry tomato, savory crispy prosciutto, and spicy arugula leaves, just barely wilted. Chunks of avocado (which in my house, we call ‘nature’s mayonnaise’) give the salad a creamy richness. Read More »
This salad starts with wholesome al dente Hodgson Mill Whole Wheat Spaghetti or Hodgson Mill Gluten-Free Spaghetti combined with crunchy slivers of chopped cabbage and carrots, crisp chunks of snow pea pods, green onions, fresh cilantro, and sesame seeds. Toss it all up with a fresh, clean dressing made with toasty sesame oil, soy sauce, and tangy vinegar. Yum. Read More »
This soup is beautiful. I don’t think there is another word for it. Clean, fresh, refreshing . . . those come close. I think it’s the combination of the aromatic, zingy ginger and the gentle but persistent heat of the chili flakes and green onions butting up against the fresh veggies and cilantro, the substantial Hodgson Mill Whole Wheat Egg Noodles, and lots of good-quality vegetable broth. The slices of sirloin steak on top are an enticing contrast, more of a tasty garnish than the main event. I think if you took any one piece of the equation away, it might all fall apart.
I know it might seem a little odd to use egg noodles in this soup; maybe you were expecting rice noodles, like a vietnamese pho. But I think white rice noodles are just filler. The combination of whole wheat and a touch of egg add just the right amount of body to the soup, which doesn’t otherwise have a lot of fat. I love biting into the soft noodles along with a slightly crisp carrot or slice of squash. These noodles are just as good in this slightly exotic dish as they are in a comforting chicken noodle soup. Read More »