827 wholemeal recipes

Savory corn and ham pancakes fold leftover leg ham, corn kernels, red bell pepper, and green onions into a whole-wheat batter, then pan-fry to golden alongside blistered cherry tomatoes.

A thick Kentucky-style burgoo loaded with chicken, beef shank, bacon, fresh corn, lima beans, okra, and tomatoes. Low and slow in a big Dutch oven for a crowd-feeding stew.

Cajun-spiced shrimp sautéed with white wine and smothered in a warm homemade remoulade loaded with horseradish, whole-grain mustard, and lemon juice. Served over angel hair pasta, this Louisiana-inspired dish brings the bayou to your table.

Soft scrambled eggs with green chiles and pepper jack cheese rolled in whole wheat tortillas, served with a smoky black bean and tomato salsa. Vegetarian breakfast in 30 minutes.

Four-B chili loads black beans, stout beer, broccoli, and peanut butter into a three-chili vegetarian chili with deep, roasty, unexpected flavor. Served over Spanish rice with warm corn tortillas.

Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.

Herb-seasoned beef meatballs simmered in homemade red sauce, loaded into hollowed-out hoagie rolls with melted mozzarella and Parmesan, then baked until bubbly and golden.

Whole wheat spaghetti with red lentils, sauteed spinach, and toasted pine nuts. A protein-packed vegetarian pasta dinner with lemon brightness and a hint of nutmeg.

Greek tomato soup with spaghetti, potatoes, and vegetables simmered in olive oil. A simple vegetarian one-pot meal with wholesome, rustic Mediterranean flavors.

Meatless chili mole with cocoa powder, two kinds of kidney beans, corn, and melted Jarlsberg cheese. The cocoa adds rich depth without any chocolate sweetness.

Julia's manicotti, shells stuffed with ricotta, mozzarella, Parmesan and Romano, baked in a slow-simmered wine-laced tomato sauce. A family-style Italian-American bake with deeply seasoned red sauce.