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School Lunches

ENTREES

125 RECIPES 1-10 >>

Beyond Wheat
You’ve seen them in the store, heard how healthy they are--even learned how to spell them so you can put them on your grocery list. But what can you actually cook with exotic grains? The answer is easy--just about anythin.

Persian Delights
As a chef and food stylist, I use a myriad of recipes that are inspired by cultures around the world. My kitchen can often be a virtual "melting pot" of different traditional foods.

Burritos Rancheros
These burritos taste great either warm or cold and are a creative way to enjoy the health benefits of eggs.

Vegetable Risotto
Nutrient-rich brown rice is the whole rice kernel with only its hull removed. It has a nutty flavour and is high in vitamins B and E, iron and amino acids (the building blocks of protein).

Rigatoni al Forno

Stuffed Squash with Endive
Baked squash is comfort food and this combination of colourful vegetables provides a bounty of healthful beta-carotene.

Stuffed Onions with Kamut
Onions are acknowledged for their healing properties while kamut, an ancient relative of modern durum wheat, is gaining popularity as a low-gluten grain that’s well tolerated by wheat-sensitive people.

Fennel Stuffed Cabbage
Red cabbage often has tougher leaves than white varieties because it takes longer to mature. Here the cabbage is gently braised until tender.

Onion Flan
This delicious fibre-rich flan comes with a whole grain flour crust and plenty of aromatic onions and herbs. Serves four to six.

Indonesian Vegan Rice
This dish is rich in fibre, carbohydrates, vitamins and trace elements. It keeps for several days if refrigerated and tastes good also if served at room temperature. You may serve the rice just like this or with your favourite tomato sauce. Serves six.

125 RECIPES 1-10 >>