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Whole wheat pie crust made with a blend of whole wheat and white flour for a nutty, flaky pastry. A simple 5-ingredient dough that works for both filled pies and blind-baked shells.

Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.

Poached orange roughy topped with a spiced tomato-orange marmalade sauce with brandy, coriander, cinnamon, and cayenne. A light, elegant fish dish with sweet-heat complexity.

Garden Special is a big-batch vegetable relish with green tomatoes, lima beans, cabbage, corn, cucumbers, and peppers in a sweet brown sugar and vinegar brine.

Egg-free fruited French toast made with blended banana, orange juice, vanilla, and cinnamon on whole wheat bread. A vegan-friendly breakfast with natural sweetness.

Veal grillades and grits, a classic New Orleans Creole brunch dish. Flour-dusted veal steaks browned and baked in a rich tomato-pepper gravy, spooned over creamy grits.

San Juan County fry bread made with flour, baking powder, salt, and water. Kneaded until elastic, hand-stretched, and fried golden. Serve with stew, honey, or jam.

Homemade orecchiette pasta from semolina and all-purpose flour with just water and salt. An eggless Italian pasta shaped by hand into little ear shapes, no machine needed.

Vegan whole wheat zucchini banana bread sweetened only with banana, raisins, and grape juice concentrate. No added sugar, no oil, no eggs in this moist quick bread powered by fruit and cinnamon.

Italian barley soup slow-simmered for 3 hours with red wine, tomatoes, garlic, fresh herbs, and Parmesan. A thick, hearty vegetarian soup with deep, layered flavor from the long cook.

Grilled tofu kebabs marinated in tamari, rice vinegar, garlic, and oregano, threaded on skewers with fresh vegetables. Simple vegetarian grilling.

Creole seasoning blend with paprika, garlic powder, cayenne, oregano, thyme, onion powder, and black pepper. A versatile Cajun-Creole spice mix for everything from gumbo to grilled fish.

Marshmallow cream chocolate cake whips egg whites with marshmallow fluff and folds in cocoa for a virtually fat-free chocolate cake with a soft, almost angel-food crumb.

Cornmeal hoecake made with just cornmeal, water, and salt cooked on a hot greased griddle. A three-ingredient Southern flatbread with a crispy golden crust and soft cornmeal center.

For breakfast, use the crockpot to make this delicious oatmeal that your kids will love!

Curry-scented desk lunch: a no-cook Tupperware assembly of rice, frozen peas and spinach, canned chickpeas, and raisins with a dusting of curry powder. Microwaves in minutes and beats the sad vending machine.