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Food

20 Wholesome Recipes

January 3, 2012

There's no rule that says eating with an eye towards nutrition can't also mean delicious meals. These recipes — which call for whole grains like quinoa and spelt, vitamin-rich ingredients like salmon and kale, and techniques like steaming and grilling — are among our favorites. They're not just good for you, they're flavorful and soulful, too.

See the RecipeBen Fink

See the RecipeBen Fink

See the RecipeAndré Baranowski

See the RecipeAndré Baranowski

JAPAN For thousands of years, Japanese cooks have used the fermented soybean paste called miso to preserve fish. Now that modern refrigeration is available, they turn to miso not for its preservative qualities but for the sweet and salty flavor it lends.André Baranowski

See the RecipeAndré Baranowski

Grilled Eggplant with Basil Vinaigrette — Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.Maxime Iattoni

This classic Israeli breakfast, a dish of Libyan origin, can be served as a main course for any meal of the day. See the Eggs Poached in Tomato Sauce recipe »Penny De Los Santos

White Bean and Tuna Salad
Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this dish. See this RecipeTodd Coleman

Steamed Fish with Ginger and Scallions (Ging Zheng Yu) — You can use a bamboo steamer instead of a wok or skillet to steam the fish for this simple Taiwanese favorite. For a Chinese New Year tradition, save some of the fish for the next day to represent an abundant year.Christie Johnston

Switch up your classic risotto with nutty spelt, sweet beets, and horseradish for that extra kick.Todd Coleman

Caramelized onions and kombu, an edible dried kelp commonly used in Japanese cooking, fortify the broth in this deeply-flavored dish. See the recipe for Spelt Spaghetti with Kombu and Onion Broth » Todd Coleman

Frijoles de la Olla (Stewed Beans With Pico de Gallo) — Leftovers from these soupy pinto beans can be used to stuff Gorditas Zacatecanas.Todd Coleman

Quinoa-Stuffed Pork Loin — Fill pork loin with a basil-scented quinoa stuffing made with grapes, pecans, and shallots.Anna Stockwell

Salmon in Bengali Mustard Sauce — For this recipe, skinless salmon filets are cooked in a spice-filled mustard sauce.Farideh Sadeghin

Winter Squash and Apple Soup — A garnish of fried mushrooms and a drizzle of spiced mint butter adds elegance to a simple pureed vegetable soup.Todd Coleman

German Barley Soup (Graupensuppe) — Klaus Weiler, the chef at Weinhaus Weiler in Oberwesel, Germany, shared the recipe for this classic barley soup. Garnished with sausage, it's substantial enough to make a meal in itself.Todd Coleman

Whole Roasted Branzino with Fennel and Onions — Onions and fennel provide a flavorful base for whole roasted fish.Todd Coleman

Raw Kale Salad with Lemon, Pecorino, and Currants — In this simple, elegant salad, the spicy flavor of thinly sliced raw kale is offset by creamy Pecorino cheese, bright lemon, and sweet-tart dried currants.Helen Rosner

Kale Tarts with Fennel and Olives — Kale and fennel lend a unique sweetness to these briny puff pastry tarts. They're perfect as appetizers, savory breakfasts, or as an accompaniment to a bowl of warm, wintry soup.MacKenzie Smith

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