whole grains Archives - Jackie Newgent

herbed freekeh salad with avocado, pistachios and citrus vinaigrette

by Jackie Newgent | October 2, 2022 | 1 Comment

What am I eating right now? This herbed freekeh salad with avocado, pistachios and citrus vinaigrette. I’m absolutely hooked on it — it’s got so many bright flavors, contrasting textures, and yummy things going on. Another cool thing about it is that you can use this as a recipe template and make it hundreds of different ways so you can match the season or use up what you have on hand just by varying the grain and produce picks. But when in doubt, simply make this recipe as is … it’s awesome!

lemony herb farro salad with avocado & grilled zucchini

by Jackie Newgent | May 22, 2019 | 3 Comments

It’s the time of year for showers, picnics, and other fun gatherings. So, this is also the time of year I create a new salad to serve for these joyful occasions. So, what’s in my new salad? Well, it’s a farro salad. But it’s way beyond just that. It’s full of refreshing ingredients, intriguing textures, lots of nutrition, and pops of color. It’s totally not one of those salad afterthoughts … it’ll be the star of the plate!

vegan charred asparagus pasta salad

by Jackie Newgent | April 3, 2016 | 2 Comments

When asparagus is in season, you betcha I’m going to find a way to eat it in every way possible! Though I crave the springy green veggie in a creamy pasta, like fettuccine alfredo, that’s obviously not so calorie- or heart-friendly. This recipe is my better-for-you answer to an asparagus-pasta combination. I’ve gone the pasta salad route since it’s more seasonal to be served with the warmer weather to come. You can use your favorite pasta pick; I’ve chosen an organic red lentil rotini here since it’s super healthy! Plus I wanted an option to serve to my gluten-free friends. But best of all, I’ve grilled the asparagus for that extra special smoky flavor and crave-worthiness! Enjoy this Meatless Monday-style...

hipster hemp vegan sandwich

by Jackie Newgent | March 28, 2016 | 1 Comment

When ordering a vegetarian sandwich while dining out, quite often the main ingredient in it is cheese … or even three cheeses! That can certainly make it delicious. But if you’re anything like me, one of the reasons to choose a vegetarian sandwich is for fresh plant-based ingredients and a burst of healthfulness. But how do you get enough protein? Here’s my super simple (and tasty!) handmade pick that’s got a nice punch of protein. Since I live in the middle of Williamsburg, Brooklyn (aka “hipsterville”), I thought this vegan sandwich was deserving of a “hipster” title. That’s where it was brought to life, after all! It starts with seeded whole grain bread that you can enjoy fresh or grilled....

avocado toast with lemony arugula salad and egg

by Jackie Newgent | March 22, 2016 | 2 Comments

When I want something indulgent while dining out for brunch, my pick is eggs Florentine. But I try my best not to order it more than a few times a year. (Yep, it’s that rich!) So here’s my inspired homemade approach to this decadent dish! And it’s perfect timing since this month’s Recipe Redux theme is “7-Ingredient (or Less) Recipes”—and this is exactly that … 7-ingredients. First, I toast up whole grain bread. One of my favorites is Dave’s Killer 21 Whole Grains & Seeds Organic Bread—which I used here. It’s delicious, plus each slice provide 5 grams of fiber, 5 grams of protein, and is non-GMO! Then I top it with Hass avocado, a fresh lemon vinaigrette-dressed baby arugula...

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