Kamut Meatballs in an Herb-Laced Tomato Sauce

Okay, we'll admit it: this is a long recipe. But it's getting on toward winter in our part of the world, and we're hunkering down. The maple leaves are down; we've cut the squishy, frost-bit hostas out of the garden. We light fires after our dinner parties. So it's high time for comfort food!

Here's a traditional if over-the-top recipe for three-meat meatballs, laced with organic Kamut bulgur to add lots of whole-grain goodness to the mix. (More on that concept in the recipe.) The meatballs are roasted, then dropped into a rich sauce, stocked with veggies, tomatoes, and herbs.

We've had this dish two nights in a row. (It makes a lot but leftovers are a dream.) We'll bet you do, too!

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Kamut, Tuna, and White Bean Salad

Okay, we're excited. It's less a little over two months until our new book comes out: GRAIN MAINS. All whole grain main courses. And we mean whole grains. No desserts, no side dishes. And no flours, no pasta. Or if there is a whole grain flour in a recipe, there's a "true" whole grain in there as well. It's the first book of its kind--moving whole grains to the center of the plate for breakfast, lunch, and dinner. (To get your copy, click here for amazon, here for Barnes & Noble, or here for indepedent booksellers.)

To celebrate, we thought we'd blog a simple, whole-grain recipe that's something of a lunch standard in our house. It's made with KAMUT, an organic brand of ancient khorasan wheat--and surely one of our favorite whole grains on the market. Kamut has a nutty, chewy pop; it's mild and sweet as well, a perfect foil to the tuna in this whole-grain rendition of lunch.

So let's get to it.

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