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Duck Sausage Rolls With a Twist from Full of Flavor

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Artichoke Hummus Wraps

(Vegetarian Times, June, 2002)

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Asian Coleslaw With Miso-Mustard Dressing

(Food & Wine, August, 2010)

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Barley and Lentil Soup with Swiss Chard

(Bon Appétit, February, 2005)

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On February 19, 2010, 4:42 pm spm said:

This is hearty, yet very quick and easy to make. With the combination of barley, Swiss chard, and lentils, there's a large amount of protein and fiber to fill you up.


Celery Root Bisque with Thyme Croutons

(Bon Appétit, November, 2005)

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Cumin-Scented Wheat Berry-Lentil Soup

(EatingWell, March/April, 2007)

Freshly squeezed lemon juice adds a bright note to this toothsome and hearty winter soup, perfect for a weeknight supper with a hunk of crusty bread. It freezes beautifully—you can keep individual portions in the freezer for healthy weekday lunches. For homemade vegetable broth, see Roasted Vegetable Stock at eatingwell.com.
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Express Lunch Plate

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Hot Crab Salad Sandwich

(Mercury News, April, 2008)

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Hot-And-Sour Pumpkin Soup

(Gourmet, October, 2001)

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Jícama, Radish, and Pickled Shallot Salad with Feta

(Fine Cooking, December/January, 2010)

Bright, zesty, and refreshing, this crunchy salad can be served over tacos, alongside black beans and rice, or eaten all on its own.
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Mixed Vegetable and Farro Soup

(Food & Wine, October, 2010)

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Moroccan Chickpea Chili

(Cooking Light, September, 2007)

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Mushroom, Corn, and Poblano Tacos

(Cooking Light, November, 2011)

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Penne with Wild Mushrooms

(Cooking Light, October, 2007)

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Pinto-Bean Mole Chili

(Gourmet, November, 2007)

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Potato, Corn, and Leek Chowder

(Cooking Light, August, 2006)

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Provençal Wheat Berry Salad with Shrimp and Mustard-Caper Vinaigrette

(Fine Cooking, August/September, 2010)

Halving the shrimp lengthwise makes a small amount seem more abundant. This salad is best the day it’s made, but it’s a tasty leftover, too. Just toss it with a little of the remaining vinaigrette and serve it warm or at room temperature, not cold.
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Spinach Salad With Citrus and Roasted Beets

(Food & Wine, March, 2011)

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Wheat Berry And Chickpea Salad With Olives And Feta Cheese

(Washington Post, January, 2006)

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Wheat Berry-Stuffed Winter Squash

(Cooking Light, January, 2001)

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