White Out Bake: From White Flour to Whole Grain Pastries
Pastry chef Kim Boyce abandons white flour after an on table trial with 10 grain mix. She shares how whole grain flours like buckwheat rye and spelt add flavor not nutrition in Good to the Grain. Her guide recommends starting with barley or rye and offers a multigrain waffle recipe.
MENTIONED IN THIS ARTICLE
Kim Boyce
Los Angeles
Wolfgang Puck
Nancy Silverton
Boyce
Stewart, Tabori & Chang
Whole grain flour substitution and waffle cookie guide
The article explains starting with partial whole grain flour in baking, swapping gradually from half cup to a full cup, and adjusting moisture with yogurt, purees, or sweeteners. It includes a multigrain mix and a waffle cookie recipe with 274 calories per serving and 20 g carbs.
Roast asparagus side dish and storage tips
A spring vegetable guide explains asparagus peak season March to July and tips on selecting sturdy green spears. It covers storage, freezing, and a simple 8 to 10 minute roasted preparation with olive oil salt pepper and optional balsamic.
MENTIONED IN THIS ARTICLE
Michigan
Asparagus Egg White Scramble with Sun-Dried Tomato
A quick skillet dish cooks asparagus mushrooms onion garlic and spinach before adding egg whites basil and sun-dried tomatoes. Crumbled for 1 cup servings, it delivers about 60 calories and 6 grams protein with low fat and sodium.
MENTIONED IN THIS ARTICLE
Emma
Garden Egg Scramble Adds Asparagus Sun-Dried Tomatoes
Chrissy Kadleck shares a light nutritious Garden Egg Scramble featuring asparagus sun-dried tomatoes and basil. The dish aims for quick 15 minute cook time with about 60 calories per 1 cup serving and uses egg whites for a lean protein boost.
MENTIONED IN THIS ARTICLE
Chrissy Kadleck
Chronicle Garden
Also Mentioned on This Page
McClatchy
Chrissy Kadlock
The
Chronicle-Telegram
Farms & Foods of
Ohio
Marilou Suszko
Ck’s
Ckadlock
Chroniclet.com
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