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cooking.nytimes.com
This Irish soda bread is inspired by a classic, made with white flour and currants, called “spotty dog.” My whole wheat version proved to be the perfect home for some particularly luscious golden raisins and walnuts that I get from a vendor at my farmers’ market
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This tangy, lemony toasted bread salad is very refreshing on a hot summer's day!
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These spicy crackers are great with a salad, dips, or chili!
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Spicy wheat bran muffins with grated carrots. It is unbelievable moist, and has the best flavor!
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At her takeout shop in Istanbul, Kantin Dükkan, Semsa Denizsel tops her pizzas with ground lamb (flavored with sweet sun-dried tomatoes and a little spicy red pepper), but you can substitute ground beef instead.
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This pesto pita pizza topped with feta cheese, Kalamata olives, and tomatoes is a Mediterranean-inspired version of pizza. Try making a naan-based pizza too!
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Whole wheat couscous, kale, cannellini beans, and almonds make a hearty vegetarian meal even meat-eaters will enjoy.
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These open-face burgers are zesty and full of flavor combining mushrooms, bacon, and balsamic vinegar with ground beef. My boyfriend is an Italian chef and a meat lover, and he was taken away by the taste!
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The crust for this mixed fruit tart is made with tons of heart-healthy almond meal, making it a delicious and feel-good dessert.
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Bocconcini are just bite-size morsels of fresh mozzarella. Look for them at specialty food stores and Italian markets, as well as many supermarkets; they're usually packaged in water or whey for freshness.
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Spinach, sun-dried tomato, and feta cheese are scrambled with eggs and wrapped in a warm tortilla to produce this delicious breakfast wrap.
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Whole wheat bread and oats steep in milk, then bake together with bananas, raisins and brown sugar for a sweet, wholesome dessert.