Title: Whole-Grain Mornings
Author: Megan Gordon
Format: e-ARC from NetGalley
I didn’t realize until I read the author’s biography, but I’m actually somewhat familiar with some of her online writing! Although I didn’t read her blog (A Sweet Spoonful), I am familiar with some of what she’s written for The Kitchn. She is also apparently the owner of Marge’s Granola. (I am apparently the only person who had never heard of Marge’s – I’m going to blame this on not living anywhere near one of her retailers.)
This is a nice cookbook with a pretty narrow focus – whole grain breakfast recipes. Although that might seem limiting, the author does a good job at giving a variety of sweet and savory recipes, many of which could be eaten for a quick and easy dinner. The book is arranged by seasons (Spring, Summer, Fall, Winter), plus a basics section with recipes for homemade yogurt, homemade nut milk, and homemade whole-grain pancake mix. The basics section also has a long list of ideas for toppings and stir ins – useful in a book that contains quite a few porridge/oatmeal recipes. I picked out a few recipes from each chapter just to give you an idea of the variety in this book
Spring: Oven-baked Asparagus, Pea, and Farro Frittata; Cherry Hazelnut Quinoa Bars; Strawberry Rhubarb Quick Jam
Summer: Vanilla and Cream Steel-cut Oats Porridge; Quick Breakfast Fried Rice; Dried Cherry Almond and Flax Muesli
Fall: Red Flannel Buckwheat Hash; Baked Pumpkin Risotto; Peanut Butter Crispy Brown Rice Bars
Winter: Hazelnut Cacao Nib Granola; Whole Grain Gingerbread; Friend Halloumi with Sun-dried Tomato and Roasted Red Pepper Couscous
Each chapter has sections for “Busy Weekdays”, “Slow Sundays”, “Brunch”, and “Spreads and Toppings”, which is a great way to subdivide breakfast recipes. This book also warmed my little librarian heart by including a bibliography for more information.
All in all, I thought this was a nice book for someone who is into whole grains (or wants to be), or for a public library’s collection (especially if you’re in an area that has a lot of foodies or health food fans). The recipes leans a little heavily on granolas and porridges, which is probably this book’s biggest weakness. (Although it’s also understandable given the subject matter.) Additionally, most recipes are vegetarian and many are vegan (or could become so with a substitute for honey or dairy products).