Rice & Grains

Whole wheat flour gives this brown sugar–oat topping a nutty flavor that perfectly complements the sweet-tart apples beneath.

You don't have to use a vegan chocolate to make this decadent tart—any bittersweet baking bar will be great. But if you want to go dairy-free, be sure to read the label.

This loaf is the perfect fall breakfast with warm coffee—lightly spiced, perfectly sweet and dense, but only in the best way that oats, nuts and shredded apple can be. Grate the apple on the large holes of a box grater down to just the core.

The glorious thing about delicata squash opposed to other autumn squash is that the skin is absolutely edible once roasted. The maple and spice here play off it's naturally sweet flavor.

This classic Spanish dish comes together in a snap when cooked on a baking sheet.

Puffed and pulverized wild rice is the new breadcrumb, coating any meaty white fish you like in a nutty, crispy exterior.

Skillet-toasting quinoa will add texture and flavor to a dish. I recommend using a nonstick skillet for this. If you use a standard skillet, the quinoa requires more attention and the skillet needs occasional scraping. The goal is for the quinoa to retain its tenderness but acquire a toasted exterior. You can cook the quinoa more or less, according to your taste preferences.

This California-style burger was tested numerous times to perfect and ensure that the patties are crisp, firm, tasty, and delicious. The combination of rolled oats, raw walnuts, chia seeds, and flaxseed meal will keep you totally full on protein and fiber. Top with delicious avocado slices, and you've got a veggie burger unlike any you've ever tasted! The patties will last up to a week, refrigerated.

This is one of those ingredient combinations that, like the Little Black Dress, always seems to be in style, and it's no wonder: earthy, sweet beets, sharp and creamy blue cheese, and bitter greens simply go together beautifully. Skillet-Toasted Quinoa provides additional texture and protein. Like Chimichurri, this vinaigrette's flavors grow more robust if allowed to sit at room temperature for at least 1 day.

Missing those fried fish tacos you had that one time at a shabby little beach restaurant in Southern California? Or the fish-and-chips from the chipper? Yeah, me too. The nice thing about this recipe is you can fry up a batch easily—no deep-fat fryer required. The batter is made with quinoa flour and gets added texture and crispness from toasted quinoa. Serve the fish as a main dish with whatever side you life, douse it in malt vinegar, or satisfy that California craving and use it to make tacos.

Don't obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial.

Mix up your summer sides with this bright grain salad tossed in an Asian-inspired vinaigrette.

This Asian-inspired recipe contains ground pork and a velvety peanut sauce (made with the very same peanut butter that you use to make PB&J sandwiches when no one's looking) accentuated with sharp ginger, lime juice, and fresh herbs. Wrapped up in crispy lettuce, these cups can be eaten like tacos.