Side Dishes | Kretschmer Wheat Germ
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Side Dishes

Roasted Broccoli with Crispy Wheat Germ Topping

Roasted Broccoli with Crispy Wheat Germ Topping

Nutrition Facts

Serving Size: 1 cup
Servings Per Recipe: 4
Amount Per Serving:
Calories 190
Calories From Fat 130
  • % Daily Value
  • Total Fat 14g 22%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 8g
  • Cholesterol 0mg 0%
  • Sodium 160mg 7%
  • Potassium 470mg 13%
  • Total Carbohydrate 11g 4%
  • Dietary Fiber 5g 20%
  • Sugars 1g
  • Protein 6g
  • Vitamin A 70% Vitamin C 190%
  • Calcium 10% Iron 10%
  • Vitamin E 15% Thiamin 10%
  • Folate 30% Phosphorus 15%
  • Magnesium 15% Zinc 8%

Add some fun to your broccoli side dish with a crispy wheat germ topping. It's delicious hot out of the oven served with chicken, fish or beef and brown rice or potato.

Serves 4

1 pound broccoli florets

3 tablespoons olive oil, divided

1/8 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon garlic powder

1/4 cup Kretschmer Original Toasted Wheat Germ

2 tablespoons chopped walnuts

2 tablespoons grated Pecorino Romano cheese

4 tablespoons fresh lemon juice, divided

Preheat oven to 400° F.

Rinse broccoli and place in an 11 x 7-inch casserole dish. Drizzle 2 tablespoons olive oil on top along with salt, pepper and garlic powder. Toss until well coated.

Roast broccoli for 12 to15 minutes or until lightly browned. While broccoli cooks, combine wheat germ, remaining olive oil, walnuts, cheese and 2 tablespoons lemon juice.

Once broccoli is cooked, turn it over and sprinkle evenly with the wheat germ mixture. Bake for an additional 3 to 5 minutes until the top is toasted and brown. Top with remaining 2 tablespoons lemon juice and serve immediately.

Recipe Type: 

Sage, Sausage and Wheat Germ-Stuffed Mushrooms

Sage, Sausage and Wheat Germ-Stuffed Mushrooms

Nutrition Facts

Serving Size 1 mushroom (30g)
Servings Per Recipe: 24
Amount Per Serving:
Calories 25
Calories From Fat 10
  • % Daily Value
  • Total Fat 1g 2%
  • Saturated Fat 0g 0%
  • Trans Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg 15%
  • Sodium 65mg 3%
  • Potassium 105mg 3%
  • Total Carbohydrate 2g 1%
  • Dietary Fiber 0g 0%
  • Sugars 1g
  • Protein 2g
  • Vitamin A 0% Vitamin C 0%
  • Calcium 2% Iron 2%
  • Vitamin E 2% Thiamin 2%
  • Folate 2% Phosphorus 4%
  • Magnesium 2% Zinc 2%
Having a dinner party or looking to try a delicious new appetizer? These mushrooms take little time to make, and they'll be a hit at your next party. We've replaced the bread crumbs with wheat germ to make them better for you.

Makes 24 mushrooms

24 large cremini mushrooms or white mushrooms

3 teaspoons olive oil, divided

2 tablespoons finely chopped shallots or onion

1 garlic clove, finely chopped

6 ounces sweet Italian chicken or turkey sausage, casings removed

1/4 cup Kretschmer Original Toasted Wheat Germ

1/2 teaspoon chopped fresh sage

Pinch freshly ground pepper, or to taste

5 tablespoons grated parmesan cheese, divided

Preheat oven to 400° F. Using a pastry brush, coat baking sheet with 1 teaspoon olive oil.

Trim mushroom ends, then carefully remove stems, keeping the caps intact. Chop stems into small pieces and place in medium bowl. Set aside.

In 10-inch skillet, heat 2 teaspoons olive oil over medium heat. Add onion and garlic and saute for about 2 minutes until softened slightly but not browned. Add sausage and stir until almost cooked, 3 to 4 minutes, using spoon to crumble the sausage. Add chopped mushroom stems and continue to cook until mushrooms are soft.

Turn off heat and stir in wheat germ, sage, pepper and 4 tablespoons parmesan cheese.

Stuff mushroom caps with a heaping tablespoon of sausage mixture (packed). Place mushrooms about 1/2 inch apart on prepared baking sheet, sprinkling the last tablespoon of parmesan cheese on each mushroom. Bake until mixture is hot and mushrooms are cooked, 12 to 15 minutes.

Recipe Type: 

Old-Fashioned Cinnamon Rolls with Wheat Germ

Old-Fashioned Cinnamon Rolls with Wheat Germ

Nutrition Facts

Serving Size: 1 roll (100g)
Servings Per Recipe: 9
Amount Per Serving:
Calories 280
Calories From Fat 70
  • % Daily Value
  • Total Fat 7g 11%
  • Saturated Fat 4g 20%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2g
  • Cholesterol 35mg 12%
  • Sodium 150mg 6%
  • Potassium 140mg 4%
  • Total Carbohydrate 47g 16%
  • Dietary Fiber 2g 8%
  • Sugars 18g
  • Protein 7g
  • Vitamin A 4% Vitamin C 0%
  • Calcium 4% Iron 15%
  • Vitamin E 10% Thiamin 30%
  • Folate 30% Phosphorus 10%
  • Magnesium 8% Zinc 8%

These buns are worth the wait and are perfect for a lazy Sunday brunch. We've replaced some of the flour with wheat germ-it not only adds flavor but also nutrients. You can make these rolls ahead, freeze them and warm them up as needed.

Serves 9

Rolls

2 1/4 teaspoons yeast (or 1 packet)

1/4 cup warm water (120° F)

1/2 cup fat-free milk

4 tablespoons unsalted butter, divided, plus additional for greasing bowl and pan

1/4 cup plus 3 tablespoons sugar, divided

1/2 teaspoon salt

1 egg

1/2 cup Kretschmer Original Toasted Wheat Germ

2 1/2 cups all-purpose flour plus additional for rolling out

1 1/2 teaspoons cinnamon

Glaze

1/2 cup confectioners' sugar

1 tablespoon fat-free milk

To prepare rolls, sprinkle yeast in warm water. Stir to combine and set aside. Meanwhile, heat milk over low heat; add 2 tablespoons unsalted butter and stir until melted. Let cool completely.

In medium bowl, stir together the yeast and water mixture, cooled milk and butter mixture, 1/4 cup sugar, salt, egg and wheat germ until well combined. Gradually add in flour, stirring after each addition. Once dough is no longer too sticky to handle, turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball.

Place dough in lightly greased bowl; turn once. Cover and let rise in a warm place until size has doubled (about 1 hour). Punch dough down, cover and let rise again for 1 additional hour. Punch dough down. Grease an 8 x 8-inch glass baking dish and set aside.

Melt remaining 2 tablespoons butter. Combine 3 tablespoons sugar and cinnamon in separate bowl. On lightly floured surface roll dough into a 12 x 8-inch rectangle. Brush about 1 1/2 tablespoons of the butter evenly over the dough using a pastry brush. Sprinkle 2/3 of the cinnamon sugar mixture over.

Using a pizza cutter or knife, cut dough into 9 even 12-inch strips. Roll up each strip tightly, sealing the end by pressing it into the dough. Arrange rolls in prepared pan. Pour remaining butter over the buns, then sprinkle remaining cinnamon and sugar on top. Let rise, uncovered, 30 minutes.

Preheat oven to 350°F. Bake rolls for 25 to 30 minutes or until lightly browned. While cooling the rolls slightly, prepare glaze. Whisk together confectioners' sugar and milk in a small bowl until smooth. Drizzle rolls with glaze. Serve warm.

Mashed Sweet Potato Casserole with Maple Wheat Germ Pecans

Mashed Sweet Potato Casserole with Maple Wheat Germ Pecans

Nutrition Facts

Serving Size: 1/2 cup (156g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 280
Calories From Fat 130
  • % Daily Value
  • Total Fat 14g 22%
  • Saturated Fat 4g 20%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 6g
  • Cholesterol 35mg 12%
  • Sodium 290mg 12%
  • Potassium 510mg 15%
  • Total Carbohydrate 35g 12%
  • Dietary Fiber 5g 20%
  • Sugars 14g
  • Protein 4g
  • Vitamin A 330% Vitamin C 4%
  • Calcium 6% Iron 8%
  • Vitamin E 8% Thiamin 15%
  • Folate 8% Phosphorus 10%
  • Magnesium 15% Zinc 10%

Step out of your usual sweet potato and marshmallow casserole and try this one made with pecans and wheat germ. Cook up an extra batch of the nuts and serve them for a snack or part of dessert.

Serves 8 to 10

Nuts

1 1/2 tablespoons unsalted butter, melted

2 tablespoons maple syrup

1 cup pecan halves

1/4 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon salt

Sweet potatoes

2 pounds sweet potatoes, peeled and cut into 1/2-inch pieces

2 tablespoons unsalted butter, melted

1/4 cup fat-free milk

3 tablespoons maple syrup

1/2 teaspoon salt

1/2 teaspoon cinnamon (optional)

To prepare nuts, preheat oven to 275° F. Line cookie sheet with parchment paper.

Pour melted butter and maple syrup in medium bowl. Stir in pecans. Add wheat germ and salt and mix until combined.

Pour nuts onto the center of prepared cookie sheet and spread apart slightly. Bake for 15 minutes, stir nuts, and bake for another 15 minutes. Remove from oven, let cool and set aside until ready to serve.

To prepare potatoes, increase oven temperature to 350° F. Place prepared potatoes in a pot; cover with water. Bring to a boil, reduce heat and simmer 20 minutes or until tender; drain. Cool 5 minutes.

Place potatoes in large bowl. Add melted butter, milk, maple syrup, salt and cinnamon. Beat with a mixer at medium speed until smooth. Pour potatoes into 11 x 7-inch baking pan. Place in the oven and heat for 20 minutes or until desired temperature. Serve a dollop of potatoes with 2 tablespoons prepared nuts.

Recipe Type: 

Grilled Vegetable Salad with Couscous and Wheat Germ

Grilled Vegetable Salad with Couscous and Wheat Germ

Nutrition Facts

Serving Size: 1 cup (227g)
Servings Per Recipe: 5
Amount Per Serving:
Calories 250
Calories From Fat 90
  • % Daily Value
  • Total Fat 10g 15%
  • Saturated Fat 2g 10%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 7g
  • Cholesterol 5mg 2%
  • Sodium 300mg 13%
  • Potassium 380mg 11%
  • Total Carbohydrate 33g 11%
  • Dietary Fiber 6g 24%
  • Sugars 6g
  • Protein 8g
  • Vitamin A 25% Vitamin C 100%
  • Calcium 6% Iron 10%
  • Vitamin E 15% Thiamin 8%
  • Folate 20% Phosphorus 10%
  • Magnesium 10% Zinc 8%

Whether you use an outdoor barbecue or an indoor grill pan, grilling offers a great way to add flavor to vegetables. This satisfying dish is perfect for lunch on the go, a picnic or potluck, or a side with dinner. Add some grilled chicken, lean steak or a piece of fish to round out your plate.

Serves 5

3/4 cup low-sodium vegetable broth

3/4 cup whole wheat couscous

1/4 cup Kretschmer Original Toasted Wheat Germ

2 medium zucchini, sliced lengthwise into 1/4-inch strips

1 large red bell pepper, seeded and cut into large strips

1 medium onion, peeled and cut into 1/4-inch slices

3 tablespoons extra-virgin olive oil, divided

1/2 teaspoon salt, divided

1/4 teaspoon ground pepper, divided

1/4 cup fresh lemon juice

2 tablespoons crumbled goat cheese or feta cheese

Preheat grill or grill pan. In small pot, bring vegetable broth to a boil. Stir in couscous, cover, remove from heat and set aside for 10 minutes. Stir in wheat germ and fluff with a fork. Spoon into a large bowl and set aside.

Place vegetables into large bowl and toss with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on grill and cook until softened, 4 to 6 minutes on each side. Some vegetables may cook faster; just remove the cooked ones from the grill when they are ready and continue to cook the others.

When all vegetables are cooked and cool enough to handle, cut into 1/2-inch dice. Add to prepared couscous. Mix in remaining olive oil, salt, pepper, lemon juice and cheese. Stir until combined.

Recipe Type: 

Roasted Beet, Goat Cheese and Frisee Salad with Wheat Germ

Roasted Beet, Goat Cheese and Frisee Salad with Wheat Germ

Nutrition Facts

Serving Size: About 3/4 cup beets, 1 slice goat cheese and 1 cup frisee (309g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 240
Calories From Fat 120
  • % Daily Value
  • Total Fat 13g 20%
  • Saturated Fat 5g 25%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 6g
  • Cholesterol 15mg 5%
  • Sodium 340mg 14%
  • Potassium 780mg 22%
  • Total Carbohydrate 24g 8%
  • Dietary Fiber 8g 32%
  • Sugars 14g
  • Protein 9g
  • Vitamin A 8% Vitamin C 20%
  • Calcium 8% Iron 15%
  • Vitamin E 10% Thiamin 15%
  • Folate 60% Phosphorus 20%
  • Magnesium 15% Zinc 8%

Roasted beets and warm goat cheese create a perfect flavor combination. Enjoy this beautiful salad with grilled seafood or a light chicken dish.

Serves 4

1 1/2 pounds fresh beets, washed

1 tablespoon plus 2 teaspoons Kretschmer Original Toasted Wheat Germ, divided

1/4 teaspoon dried parsley

1/8 teaspoon dried oregano

1/8 teaspoon salt

1/8 teaspoon pepper, plus additional for serving

4 ounces goat cheese

2 tablespoons rice vinegar

1 teaspoon honey

2 tablespoons olive oil

1 teaspoon Dijon mustard

4 cups frisee (or your favorite light green lettuce)

Freshly ground black pepper, to taste

Preheat oven to 450° F. Trim ends of beets and wrap beets loosely in foil. Place directly on center rack in oven and roast for 1 hour or until a knife easily penetrates the center. Remove from oven, rinse under cold water and remove skin. Cut into 1/2-inch dice, making about 3 cups total. (This step can be done one to two days ahead of time.)

Lower oven temperature to 350° F and line small baking sheet with foil. In small bowl, mix together 1 tablespoon wheat germ, parsley, oregano, salt and pepper. Slice goat cheese into four 1-ounce slices and roll each slice in wheat germ and herb mixture to coat completely. Place on prepared baking sheet and bake for 8 to 10 minutes.

Meanwhile, in small bowl whisk together vinegar, honey, olive oil and mustard until combined. Stir in remaining 2 teaspoons wheat germ, pour onto beets and gently toss to coat.

Place 1 cup frisee on each of the 4 plates. Top with a portion of beets and a slice of the warm goat cheese. Top with freshly ground black pepper if desired and serve immediately.

Recipe Type: 

Pea and Prosciutto Farro with Wheat Germ

Title

Nutrition Facts

Serving Size: 1 cup (263g)
Servings Per Recipe: 5
Amount Per Serving:
Calories 250
Calories From Fat 50
  • % Daily Value
  • Total Fat 6g 9%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2g
  • Cholesterol 10mg 3%
  • Sodium 370mg 15%
  • Potassium 250mg 7%
  • Total Carbohydrate 42g 14%
  • Dietary Fiber 7g 28%
  • Sugars 8g
  • Protein 13g
  • Vitamin A 20% Vitamin C 20%
  • Calcium 2% Iron 20%
  • Vitamin E 10% Thiamin 15%
  • Folate 20% Phosphorus 10%
  • Magnesium 10% Zinc 8%

An ancient grain, farro has been a part of the Italian diet since Roman times. It is rich in fiber and lower in gluten content compared with other whole grain products. Serve this as a nutritious side dish to help create a balanced lunch or dinner.

Serves 5

1 cup farro

2 1/2 cups water

1 tablespoon olive oil

1 cup diced shallots (about 2 large shallots)

2 cups fresh or frozen peas, thawed

2 ounces prosciutto, fat removed and cut into small strips

1/4 cup Kretschmer Original Toasted Wheat Germ

1 tablespoon balsamic vinegar

1/4 teaspoon pepper or more to taste

Add farro and water to medium pot and bring to a boil. Lower heat, cover and simmer for 40 minutes or until tender. Once cooked, drain and place in large bowl.

While farro is cooking, add olive oil to medium skillet and heat on medium high until shimmering. Add shallots, reduce heat to medium and cook for 10 minutes or until shallots are caramelized and softened. Stir in peas after about 6 minutes.

Remove from heat. Stir pea and shallot mixture, prosciutto and wheat germ into farro. Then stir in balsamic vinegar and season with pepper. Serve immediately or at room temperature.

Recipe Type: 

Asparagus and Shallot Risotto with Wheat Germ

Asparagus and Shallot Risotto with Wheat Germ

Nutrition Facts

Serving Size: 1 cup (451g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 390
Calories From Fat 100
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 6g
  • Cholesterol 5mg 2%
  • Sodium 550mg 23%
  • Potassium 500mg 14%
  • Total Carbohydrate 61g 20%
  • Dietary Fiber 6g 24%
  • Sugars 8g
  • Protein 14g
  • Vitamin A 15% Vitamin C 15%
  • Calcium 15% Iron 20%
  • Vitamin E 20% Thiamin 20%
  • Folate 30% Phosphorus 15%
  • Magnesium 10% Zinc 10%

Get a delicious taste of spring with fresh asparagus. We’ve stirred in wheat germ for additional fiber and nutrients. Although best served immediately, this dish is also great heated up the next day.

Serves 4

1 pound large asparagus, cut into 1-inch pieces

2 tablespoons olive oil, divided

Freshly ground black pepper, to taste

3 1/2 cups low-sodium vegetable broth

1 cup chopped shallots

2 teaspoons finely chopped garlic

1 cup arborio rice

1/2 teaspoon salt

2 tablespoons white wine

1/4 cup Kretschmer Original Toasted Wheat Germ

1/4 cup shredded Parmesan cheese

Preheat oven to 450° F. In large bowl, toss together asparagus, 1 tablespoon olive oil and pepper to taste. Transfer to baking sheet and roast 10 to 15 minutes, stirring after 10 minutes, until asparagus is softened and bright green. Remove from oven and set aside.

While asparagus is roasting, bring vegetable stock to boil in medium pot over medium-high heat. Once boiling, reduce heat to low and simmer stock uncovered.

In another medium pot, heat remaining 1 tablespoon olive oil over medium-high heat. Add shallots and garlic and saute 3 to 5 minutes, being careful not to burn garlic, until shallots are translucent.

Add rice and saute 30 seconds. Add salt and 1/2 cup warm vegetable stock to pan and stir constantly until stock is completely absorbed. Repeat this process, adding 1/2 cup of stock each time until the rice is tender and all the stock has been absorbed, 15 to 20 minutes. (If broth is absorbing too quickly and rice is not becoming tender, reduce heat to low when adding broth.) Stir in wine with final addition of vegetable stock.

Once stock has been absorbed, gently stir in asparagus, wheat germ and Parmesan cheese. Serve immediately with more freshly ground black pepper.

Recipe Type: 

Warm Cabbage, Apple and Wheat Germ Salad

Warm Cabbage, Apple and Wheat Germ Salad

Nutrition Facts

Serving Size: 1 cup (273g)
Servings Per Recipe: 5
Amount Per Serving:
Calories 270
Calories From Fat 100
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 0.5g 3%
  • Trans Fat 0g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 2.5g
  • Cholesterol 0mg 0%
  • Sodium 270mg 11%
  • Potassium 550mg 16%
  • Total Carbohydrate 41g 14%
  • Dietary Fiber 7g 28%
  • Sugars 27g
  • Protein 6g
  • Vitamin A 90% Vitamin C 60%
  • Calcium 6% Iron 10%
  • Vitamin E 15% Thiamin 10%
  • Folate 20% Phosphorus 15%
  • Magnesium 15% Zinc 8%

Try this fresh take on salad that’s especially welcome when there’s a chill in the air. This sweet and savory side dish pairs well with many pork main courses.

Serves 5

1 tablespoon vegetable oil

1 small yellow onion, peeled and sliced

1/2 small head of cabbage, shredded (about 4 cups)

2 medium Granny Smith apples, sliced into 1/2-inch sticks, about 3 3/4 cups

1 cup shredded carrots

1/2 cup golden raisins

1 cup apple cider

1/2 cup chopped walnuts

1/4 cup Kretschmer Honey Crunch Wheat Germ

1 1/2 teaspoons lemon zest

2 tablespoons lemon juice

1/2 teaspoon salt

In heavy-bottomed 10-inch skillet, heat oil until shimmering. Add onions and saute over medium heat until golden brown, 3 to 5 minutes.

Mix in cabbage, apples, carrots and raisins. Stir to combine. Pour in apple cider. Cover and cook over medium heat 5 to 7 minutes, just until cabbage is wilted. Remove from heat and mix in walnuts, wheat germ, lemon zest and juice and salt. Allow salad to sit for 5 minutes before serving to absorb some liquid.

Recipe Type: 

Onion Soup with Gruyere Toasts and Wheat Germ

Onion Soup with Gruyere Toasts and Wheat Germ

Nutrition Facts

Serving Size: About 1 cup soup (462g)
Servings Per Recipe: 5
Amount Per Serving:
Calories 420
Calories From Fat 130
  • % Daily Value
  • Total Fat 14g 22%
  • Saturated Fat 7g 35%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 5g
  • Cholesterol 30mg 10%
  • Sodium 650mg 27%
  • Potassium 520mg 15%
  • Total Carbohydrate 53g 18%
  • Dietary Fiber 6g 24%
  • Sugars 9g
  • Protein 20g
  • Vitamin A 6% Vitamin C 25%
  • Calcium 30% Iron 20%
  • Vitamin E 10% Thiamin 15%
  • Folate 20% Phosphorus 30%
  • Magnesium 10% Zinc 15%

Homemade onion soup is especially delicious on a cold winter's night. Serve it as a dinner party first course or with a mixed green salad for a weeknight light supper.

Serves 5

1 tablespoon unsalted butter

1 tablespoon olive oil

1 pound yellow onion, peeled, halved and thinly sliced lengthwise (2 to 3 medium)

1 pound sweet onion, peeled, halved and thinly sliced lengthwise (2 to 3 medium)

4 sprigs fresh thyme

3 tablespoons medium sherry

4 cups reduced-sodium beef broth

1/4 teaspoon salt

1/2 teaspoon black pepper

1/4 cup Kretschmer Original Toasted Wheat Germ, divided

8 (1/2-inch-thick) diagonal baguette slices

4 ounces Gruyere, Comte or Emmental cheese, thinly sliced

Special equipment: 4 (8- to 10-ounce) flameproof soup crocks or ramekins


Melt butter and olive oil in a 4-quart heavy stock pot over medium heat. Add onions and thyme and cook, stirring occasionally, until onions are very soft and deep golden brown, about 45 minutes.

Stir in sherry, beef broth, salt and pepper. Bring to a boil, then lower heat and simmer uncovered, stirring occasionally, 30 minutes.

While soup simmers, move oven rack to middle position and preheat oven to 350° F. On large baking sheet, arrange bread in a single layer and toast, turning once, until completely dry and golden, 8 to 10 minutes.

Remove bread from oven and preheat broiler. Place crocks or ramekins in a shallow baking pan. Discard thyme stems from soup, stir in wheat germ and ladle soup into crocks. Place 2 pieces of toasted bread on soup in each bowl and evenly sprinkle Gruyere over toast.

Transfer baking dish with crocks to oven and broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes. Serve immediately.

Note: You can prepare soup ahead of time, up until after thyme is removed. When ready to serve, remove from refrigerator, reheat soup until piping hot, stir in wheat germ and proceed with remaining directions.

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