Millet and quinoa both provide a wealth of nutrients, which makes them a great choice for a hearty breakfast. This cereal offers a wonderful alternative to oatmeal. Leftovers can be pressed into muffin tins and cooled in the refrigerator. Remove the next day for a hand-held breakfast treat (can be enjoyed with nut butters, fruit jams, cream cheese or any other toppings you enjoy).
Toasted millet can be used to thicken soup instead of a roux — it creates a creamy base in this mushroom soup without using any dairy. Its earthy and nutty flavor adds complexity to the soup while adding a boost of vitamins and minerals.
A nice, bright change for a winter lunch, coconut-infused millet tossed with raisins and peanuts makes a great salad to serve with chicken satay, Asian turkey burgers or stir-fried tofu. You can also spoon it into Boston or Bibb lettuce leaves to make a wrap.
Cooked like polenta and presented like a French quenelle (an oval-shaped dumpling), this recipe has complex and complementary flavors to enhance stews, meats or other protein entrées.
Pairing tofu with sweet napa cabbage makes a wonderful and elegant vegetarian entrée. Feel free to omit the tofu altogether and just go with the veggies.
Apples and braised cabbage is the classic flavor pairing that inspired this salad. Traditional mayonnaise is replaced with poppy seed vinaigrette, which adds a great contrast of color and flavor. Full-fat yogurt is also a great substitute for mayo-based coleslaws.
Julienned savoy or napa cabbage is the perfect addition to any stir-fry. Add the cabbage at the beginning of the cooking for mellow flavor and texture — or toss in near the end to retain its crisp freshness.
In the fall, sweet and slightly caramelized baked squash is a real treat. Try topping it with fresh herbs and olive oil, or drizzle with cinnamon and maple syrup.
Baking fish in foil packages keeps it moist and steeps it in the flavors of any added ingredients. Drizzling olive oil over hot fish just before serving creates an amazing aroma and deepens the flavors of the fish, herbs and vegetables.
This French-style mayonnaise of garlic, olive oil and lemon is wonderful as a condiment with steamed or grilled vegetables, fish and soups, or as a spread when making sandwiches. Lasts for one week in a tightly sealed jar in the refrigerator.
Homemade turkey stock is a great base and perhaps the most important part of this wholesome soup. With its whole barley, carrots, celery, onion, kale, and chopped fresh parsley and cubed turkey meat, you have truly nurturing soup.
Serve this delicate yet deeply flavorful, and healthy gravy over sliced turkey, mashed potatoes — and all kinds of Thanksgiving leftovers.
With earthy ingredients like mushrooms, apples and wild rice, this is a richly flavored, healthier, and gluten-free alternative to packaged bread-cube stuffing.
Leftover turkey makes an excellent curry dish, especially when served with brown rice. If you don’t have all these spices on hand, don’t be shy about buying them (most are available in small quantities in the bulk-spice section of natural markets).
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