Sauces & Dressings | Kretschmer Wheat Germ
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Sauces & Dressings

Pork Cutlets with Apple, Rosemary and Wheat Germ

Pork Cutlets with Apple, Rosemary and Wheat Germ

Nutrition Facts

Serving Size: 1 pork chop and 3 tablespoons sauce (321g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 360
Calories From Fat 120
  • % Daily Value
  • Total Fat 14g 22%
  • Saturated Fat 4g 20%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 7g
  • Cholesterol 115mg 38%
  • Sodium 500mg 21%
  • Potassium 640mg 18%
  • Total Carbohydrate 27g 9%
  • Dietary Fiber 2g 8%
  • Sugars 9g
  • Protein 31g
  • Vitamin A 4% Vitamin C 30%
  • Calcium 4% Iron 10%
  • Vitamin E 15% Thiamin 50%
  • Folate 15% Phosphorus 40%
  • Magnesium 15% Zinc 20%

Wheat germ-coated pork cutlets are topped with a delicious savory and sweet apple-infused sauce to create a perfect weeknight main course that’s special enough to serve for guests.

Serves 4

Pork

1 tablespoon olive oil

1 pound pork loin, cut into 4 4-ounce slices

1/4 cup Kretschmer Original Toasted Wheat Germ

1 egg, lightly beaten

3/4 cup panko crumbs

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon oregano


Sauce

2 teaspoons olive oil

2 tablespoons chopped shallots

1/2 cup sliced mushrooms

2 small branches rosemary

1/8 teaspoon pepper

1 cup boiling water

1 package Alpine Spiced Apple Cider

1 cup low-sodium chicken broth

1 teaspoon flour

2 teaspoons unsalted butter, divided

2 teaspoons Dijon mustard

1/2 medium apple, cut into thin slices


To prepare pork, preheat oven to 425° F. Line a baking sheet with foil and brush with 1 tablespoon olive oil. Using three separate bowls, place wheat germ in one, egg in another and combine panko with salt, pepper and oregano in the last.

Working with one piece of pork at a time, dip pork slices in wheat germ to coat evenly. Then coat pork with egg and finally with the panko mixture. Place on prepared baking sheet. Repeat process with remaining pork, discarding any leftover dip ingredients. Transfer baking sheet to oven and cook 30 minutes, turning pork over halfway through cooking, until pork is no longer pink on the inside and the crust is crispy. Remove from oven, cover and set aside.

While pork is in the oven, prepare sauce by heating 2 teaspoons olive oil in a 10-inch skillet over medium-high heat until shimmering. Add shallots and mushrooms and saute for 2 to 3 minutes until mushrooms are softened. Add rosemary and pepper and saute 30 seconds more.

Dissolve apple cider in boiling water and add to skillet along with chicken broth. Bring to boil over medium-high heat and simmer 8 to 10 minutes until mixture has reduced by about half.

While mixture reduces, add flour to small bowl. Remove a large spoonful of liquid from skillet and whisk it gradually into the flour to make a slurry. Once the skillet mixture has reduced, discard rosemary branches and slowly whisk slurry into the skillet, adding in 1 1/2 teaspoons unsalted butter and mustard after slurry is thoroughly combined. Bring sauce back to boil and simmer about 5 minutes until sauce has thickened. (You should have about 3/4 cup sauce.)

Melt remaining 1 1/2 teaspoons butter in small skillet over medium heat. Add apples and saute, stirring often, about 5 minutes until apples are lightly browned and softened.

To serve, top each slice of pork with about 3 tablespoons shallot and mushroom sauce and 1/4 of the sliced apples.

Salmon with Lemon, Dill and Wheat Germ Sauce

Salmon with Lemon, Dill and Wheat Germ Sauce

Nutrition Facts

Serving Size: 1 piece of fish with 2 tablespoons sauce
Servings Per Recipe: 4
Amount Per Serving:
Calories 210
Calories From Fat 210
  • % Daily Value
  • Total Fat 10g 15%
  • Saturated Fat 1.5g 8%
  • Trans Fat 0g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 4g
  • Cholesterol 65mg 22%
  • Sodium 120mg 5%
  • Potassium 580mg 17%
  • Total Carbohydrate 3g 1%
  • Dietary Fiber 0g 0%
  • Sugars 1g
  • Protein 25g
  • Vitamin A 2% Vitamin C 2%
  • Calcium 4% Iron 6%
  • Vitamin E 4% Thiamin 20%
  • Folate 10% Phosphorus 25%
  • Magnesium 10% Zinc 6%

This sauce can be served hot or cold. Use it as a cool dipping sauce for grilled salmon or top salmon with it before broiling.

Serves 4

1/2 cup 2 percent plain Greek yogurt

1 teaspoon fresh lemon juice

2 teaspoons Dijon mustard

1 1/2 tablespoons chopped fresh dill

1/4 teaspoon finely chopped garlic

1 tablespoon Kretschmer Original Toasted Wheat Germ

4 4-ounce fresh salmon filets

2 teaspoons vegetable oil, for grill or baking sheet

To make sauce, mix yogurt, lemon juice, mustard, dill, garlic and wheat germ in a bowl until thoroughly combined. Refrigerate until ready to use.

Meanwhile, to grill salmon either on the barbecue or in a grill pan, heat grill or pan until very hot. Brush grill or pan with vegetable oil. Brush both sides of salmon with thin coat of oil. Place fish skin side down on grill, reduce heat to medium, cover and cook without moving until skin side is brown, well marked and crisp, 3 to 5 minutes. (Try lifting fish gently with spatula after 3 minutes; if it doesn’t cleanly lift off, continue to cook, checking often, until it releases.) Flip fish and cook, covered, until centers of fillets are opaque, 2 to 6 minutes longer. Serve with prepared yogurt sauce on the side.

To broil salmon, preheat broiler. Line baking sheet with foil and lightly grease with oil. Place salmon filets on baking sheet. Evenly spread 2 tablespoons sauce over each piece of fish. Broil for 5 to 7 minutes or until desired doneness.

Note: When broiling, if the sauce is browning too fast and fish is not cooked through, move the baking sheet to the lowest rack in the oven to finish cooking the fish.

Summer Quinoa and Wheat Germ Salad

Summer Quinoa and Wheat Germ Salad

Nutrition Facts

Serving Size: 1 cup (205g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 290
Calories From Fat 150
  • % Daily Value
  • Total Fat 17g 26%
  • Saturated Fat 4.5g 23%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 9g
  • Cholesterol 15mg 5%
  • Sodium 340mg 14%
  • Potassium 410mg 12%
  • Total Carbohydrate 27g 9%
  • Dietary Fiber 4g 16%
  • Sugars 4g
  • Protein 9g
  • Vitamin A 20% Vitamin C 25%
  • Calcium 15% Iron 15%
  • Vitamin E 20% Thiamin 15%
  • Folate 25% Phosphorus 25%
  • Magnesium 25% Zinc 15%

Make this delicious summer salad for a light lunch or dinner side dish. Since quinoa is a complete protein, you don’t need to add an animal protein (like chicken, fish or beef) to make it a balanced meal. 

Makes 3/4 cup

Dressing

1/4 cup lemon juice

1 1/2 teaspoons lemon zest

1/3 cup basil leaves, thinly sliced

3 tablespoons olive oil

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1 1/2 teaspoons Dijon mustard

Salad 

2/3 cup quinoa 

2 cups packed baby arugula

1 cup chopped tomato

1/2 cup crumbled feta cheese

1/4 cup Kretschmer Original Toasted Wheat Germ

To prepare dressing, combine all ingredients in a small bowl and mix vigorously until combined. Set aside.

Prepare quinoa according to package directions. (Some quinoa is pre-rinsed, while others need to be rinsed to remove the powdery residue. Check the label.) Cool to room temperature.

To make salad, lightly toss cooled quinoa, arugula, tomato, feta and wheat germ in a large bowl until thoroughly combined. Pour vinaigrette over salad and mix to evenly coat. Serve immediately or transfer to a sealable plastic container and chill until ready to serve. 

Homemade Basil Pesto with Wheat Germ

Homemade Basil Pesto with Wheat Germ

Nutrition Facts

Serving Size: 1 cup pasta with sauce (86g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 340
Calories From Fat 120
  • % Daily Value
  • Total Fat 13g 20%
  • Saturated Fat 2g 10%
  • Trans Fat 0g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 8g
  • Cholesterol 0mg 0%
  • Sodium 190mg 8%
  • Potassium 210mg 6%
  • Total Carbohydrate 44g 15%
  • Dietary Fiber 3g 12%
  • Sugars 2g
  • Protein 10g
  • Vitamin A 10% Vitamin C 4%
  • Calcium 6% Iron 15%
  • Vitamin E 15% Thiamin 35%
  • Folate 40% Phosphorus 15%
  • Magnesium 15% Zinc 10%

Welcome summer with this simple but delicious homemade pesto with fragrant basil. We’ve added wheat germ to boost nutrients and flavor and create a heartier pesto.

Makes 3/4 cup

1 pound pasta of choice

2 cups packed basil leaves

2 tablespoons pine nuts

6 tablespoons olive oil

1/4 cup Kretschmer Original Toasted Wheat Germ

1/4 cup freshly grated Parmigiano-Reggiano cheese

1/2 teaspoon salt

Cook pasta according to package instructions, reserving 1/3 cup water from pot.

While pasta cooks, place basil, wheat germ, Parmigiano-Reggiano, pine nuts and olive oil in the food processor. Process until smooth.

Transfer pesto to large bowl. Add pasta and gently toss together, adding pasta water as needed. Season with salt and serve immediately.

Asian Lemon Ginger Salad with Wheat Germ Dressing

Asian Lemon Ginger Salad with Wheat Germ Dressing

Nutrition Facts

Serving Size: (125g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 110
Calories From Fat 70
  • % Daily Value
  • Total Fat 7g 11%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 0mg 0%
  • Sodium 240mg 10%
  • Potassium 270mg 8%
  • Total Carbohydrate 10g 3%
  • Dietary Fiber 2g 8%
  • Sugars 5g
  • Protein 3g
  • Vitamin A 2% Vitamin C 35%
  • Calcium 2% Iron 4%
  • Vitamin E 8% Thiamin 8%
  • Folate 15% Phosphorus 8%
  • Magnesium 6% Zinc 8%

This colorful spinach salad has a secret ingredient—wheat germ—adding a nutty flavor without all the calories you find in nuts. Add some shrimp or grilled chicken and brown rice, and you have a meal.

Makes 4 Servings

Dressing

1 tablespoon Dijon mustard

1/4 teaspoon freshly grated ginger

1/2 teaspoon lemon zest

2 tablespoons freshly squeezed lemon juice

1 tablespoon honey

1 tablespoon sesame oil

Pinch of salt

Fresh pepper, to taste

1 tablespoon Kretschmer Original Toasted Wheat Germ

Salad

2 teaspoons sesame oil

1 garlic clove, finely chopped

4 ounces shitake mushrooms, stems removed and caps sliced

1/2 cup snow peas

4 cups baby spinach

1 orange, peeled and sectioned

1 small Kirby cucumber, peeled and diced

2 tablespoons sliced red onion

2 tablespoons Kretschmer Original Toasted Wheat Germ

Pinch of salt

Fresh pepper, to taste

To make dressing, in small bowl whisk together mustard, ginger, lemon zest, lemon juice and honey. Whisk in sesame oil, salt and pepper. Add wheat germ and whisk until well combined.

To make salad, heat sesame oil in small skillet over medium heat. Add garlic and mushrooms and saute 1 to 2 minutes until mushrooms are soft. Add snow peas and cook until bright green and softened, about 1 more minute. Set aside and let cool.

In large bowl add spinach, orange sections, cucumber, red onion and wheat germ. Add cooled mushrooms and snow peas; season with salt and pepper. Stir dressing and add to salad; toss well and serve immediately.

Coconut and Wheat Germ Crusted Chicken

Coconut and Wheat Germ Crusted Chicken

Nutrition Facts

Serving Size: 1 slice (211g)
Servings Per Recipe 4
Amount Per Serving:
Calories 440
Calories From Fat 200
  • % Daily Value
  • Total Fat 22g34%
  • Saturated Fat 7g35%
  • Trans Fat 0g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 7g
  • Cholesterol 130mg43%
  • Sodium 350mg15%
  • Potassium 740mg21%
  • Total Carbohydrate 36g9%
  • Dietary Fiber 4g16%
  • Sugars 5g
  • Protein 33g
  • Vitamin A 8% Vitamin C 10%
  • Calcium 6% Iron 15%
  • Vitamin E 30% Thiamin 25%
  • Folate 30% Phosphorus 45%
  • Magnesium 20% Zinc 20%

Serves 4

Instead of the same old pan-fried chicken, try a twist on tradition with this nutty, crusty, slightly sweet chicken dish. You’ll love its flavor as well as the nutritional benefits. Serve with Key Lime Sauce. 

1/4 cup flour

1/2 cup plain panko crumbs

1/2 cup Kretschmer Original Toasted Wheat Germ

1/4 cup sweetened coconut

1/4 cup finely chopped dry-roasted, unsalted pistachios

1 large egg

1 pound skinless, boneless chicken breasts, thinly sliced

2 tablespoons canola oil, divided

Add flour to medium bowl.

In another medium bowl, mix together panko, Kretschmer wheat germ, coconut and pistachios.

Crack egg in medium bowl and whisk until combined.

Dip chicken into flour, shaking off any excess, then dip into egg and then crumb mixture, making sure to press crumbs into chicken.

Place prepared chicken on a large plate until ready to fry.

Meanwhile heat large nonstick pan on high heat. Add 1 tablespoon oil and spread around the pan. Add two pieces of chicken, turn heat down and cook for 2 to 3 minutes or until crispy but not burned. Flip over and cook for another 2 to 3 minutes or until chicken is cooked and no longer pink inside. (Note: Cooking time will vary depending on the thickness of the chicken.)

Remove chicken from pan, wipe out crumbs; heat pan again, add oil and cook the remaining chicken.

Key Lime Sauce

1 shallot, finely chopped (about 1 tablespoon)

1 clove garlic, finely chopped (about 1/2 teaspoon)

1/2 cup sour cream

1 tablespoon key lime juice

2 tablepoons finely chopped parsley

1/4 teaspoon salt

3/8 teaspoon pepper, or to taste

Mix all ingredients together in bowl. Drizzle over chicken slices or serve alongside. Makes a generous 1/2 cup or about 2 generous tablespoons per person.