Happy Wheat Germ User: Kim Brunelli | Kretschmer Wheat Germ
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Happy Wheat Germ User: Kim Brunelli

Happy Wheat Germ User Kim Brunelli Kim Brunelli doesn’t discriminate when she cooks up delicious, healthy dishes in her household: Her beloved dog Britta dines on meals made with as much love and freshness as those she serves up on the human dining table!

We discovered Kim when we happened upon her creation for Flaxseed and Wheat Germ Dog Biscuits, but her culinary talents extend far beyond the canine variety. Kim has developed many recipes for her website and blog Rustic Garden Bistro—several of which she hopes to include in her own neighborhood bistro someday! We caught up with Kim recently to talk wheat germ, spoiled dogs and tantalizing recipes. 

What made you try wheat germ in your dog biscuits? 

I know it’s a healthy ingredient, and I’m always looking for a way to sneak nutritious ingredients into everything I make, both for me and my dogs.

You’ve got one spoiled puppy. What other homemade treats does she get to enjoy? 

All sorts of cookies, biscuits and regular meals! They are all seasonal. In the autumn we use butternut squash or pumpkin; in the spring we use peas.

Beyond canine treats, you are an avid recipe developer, using produce from your own Southern California suburban backyard garden. What do you enjoy growing and experimenting with most in your recipes? 

It changes all the time. Because I grow edibles, I’m always looking for a way to use an ingredient that I normally wouldn’t see in the markets. For example, I recently discovered a new crop of fennel sprouts (as a result of last summer’s blown seeds) growing out of my lawn, and wanted to test the theory that these sprouts were edible. On a whim, I threw them into a cream of chanterelle mushroom soup, and got my answer. It was delightfully different!

What kind of restaurant do you see yourself running someday? 

I think my hometown lacks an approachable locally owned neighborhood bistro that serves up good food in a cozy environment. A place that’s affordable enough for someone’s mid-week dinner, but nice enough for someone else’s first date. That’s the kind of bistro I’d like to have.

If you could bring only three of your original recipes with you to that restaurant, what would they be?

My Saison Diego Clams with San Marzano Tomatoes and Backyard Garden Leeks, Roasted Butternut Squash Puree with Butter Braised Sage Leaves and Ground Fennel Seed and Scrambled Egg Stack with Hash of Sweet Potato, Onions, Peppers, Mushrooms, Asparagus and Kale.

How do you incorporate wheat germ into your recipes or daily routine? 

I put it in my breakfast smoothies, pancakes, cereals and granola bars.

What is a new way you’d like to try wheat germ? 

I have this idea that I could use it as a crust for my seared crab cakes or herb-crusted chicken, but haven’t put that to the test just yet.

We’ve put it to the test! If you’d like to add wheat germ to your crab cakes, try our Maryland Wheat Germ Crab Cakes recipe. Check out our handy Kretschmer Wheat Germ Substitution Guide for other great ways to incorporate wheat germ into your recipes.