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WholeGrainMornings-Food52

“This is a brilliant book filled with whole-grain breakfast inspiration, and so much more. Megan is an entrepreneur, a storyteller, a friend, and my kind of cook (and baker!). With this book, she delivers a range of enticing, seasonally minded recipes to start the day, wrapped with her warm, generous, personal narrative. Breakfast Fried Rice, Huckleberry Cornmeal Custard, California Barley Bowl? She does mornings right.”– HEIDI SWANSON, author of Super Natural Every Day

“Flip through Megan Gordon’s ‘Whole-Grain Mornings’ and you’ll want to eat breakfast from sunup to sunset – charm from cover to cover” – THE BOSTON GLOBE

“Whole-Grain Mornings is an honest story of a woman following her dreams, both in love and business… These recipes are smart, methodical and precise – they’re sure to inspire homemade mornings in your own home”– KIM BOYCE, author of Good to the Grain

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Why This Book?
I’ve always wanted to write a breakfast book. It’s the meal we all start with, the meal that ushers us into the day. Even more, I wanted to write a book that reflects the way I do breakfast, acknowledging the fact that what we eat in the mornings looks different on a cold, gray morning in February than it does on a sunny morning in June. A busy Wednesday brings about different breakfast options than does a leisurely Sunday… It’s with this that I hope you continue to return back to the book as the months pass, the seasons change, and friends and family trickle in and out to join you at the breakfast table throughout the year.

What’s in the Book?
From busy weekdays to slow Sundays, I hope Whole Grain Mornings will inspire you to look beyond their average bowl of cereal towards healthy and delicious ways to incorporate whole grains into your morning meals. Featuring food and lifestyle photography along with a guide to the most commonly used whole grains and natural sweeteners – it’s my hope that this cookbook is as visually rich as it is refreshingly useful.

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SPRING
Highlights: Cheesy Chive Millet Grits, Smoked Salmon Crème Fraiche Tart with a Cornmeal-Millet Crust, Cherry Hazelnut Quinoa Bars.

SUMMER
Highlights: Peach Breakfast Cobbler with Cornmeal Thyme Biscuits, Zucchini Farro Cakes with Herbed Goat Cheese, Baked Eggs with Fresh Corn, Leek and Millet.

FALL
Highlights: Apple Farro Breakfast Bowl with Cranberries and Hazelnuts, Huckleberry Cornmeal Custard, Baked Pumpkin Risotto.

WINTER
Highlights: Greens and Grains Scramble, Pear Hazelnut Oat Muffins, Banana Walnut Baked Oatmeal.

Learn More
Writing this cookbook was a big undertaking, involving a dedicated team of editors, a great food stylist & photographer, lots of recipe testers, and many late nights in the kitchen. If you’re interested in learning more about writing cookbooks, I wrote a few blog posts about it (Not Quite What You’d Think, The Makings of a Cookbook Photoshoot, Meet the Cookbook). And if you’d like to learn more about Whole Grain Mornings in particular, we created a book website with a detailed peek into the book itself! There are many spots to purchase the book — at your favorite local book retailer or online (here, here, here, or here, for instance). If you like the approach to the recipes here on the blog and you’re looking for some new breakfast inspiration, I think you’re going to really like this cookbook.

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Summer Desserts

Whole Grain Any-Fruit Crisp

Whole Grain Any-Fruit Crisp

On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing. 

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Thick and Creamy Cherry Almond Ice Cream

Thick and Creamy Cherry Almond Ice Cream

This past week we've had quite a heat wave in Seattle. I've been getting into the bakery early in the mornings so as to avoid the afternoon heat + hot oven combination, and it turns out the upstairs of our new house is quite a little hot box. I bought some aggressive blinds and a new fan and am hoping both will help cool things down a bit. The wool blanket is in the linen closet for the season, and Sam's been making iced tea like it's his job. Summer has arrived! A few nights ago, the thought of actually doing much real cooking seemed a bit overwhelming, so I figured it was time to dig out the ice cream maker and get to work. I'd wanted to do something with the beautiful strawberries we have in the markets right now, but it seems every time I get a little pint it's gone before I have the chance. They are just so incredibly sweet, and it seems a shame to do anything other than eat them right out of the container, preferably while sitting on the Moroccan picnic blanket you brought back from honeymoon on the lawn in your new backyard trying not to stress out about the incredible, insurmountable number of weeds. So. Many. Weeds. But cherries: somehow the bag of cherries made it safely through the weekend, so I set about to find a great cherry ice cream recipe. 

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No-Fuss Hot Fudge Sauce

No-Fuss Hot Fudge Sauce

When you have an eight month old baby, making social plans can be hard. Especially in the evenings. When I was pregnant, I read Bringing up Bebe and one of the big premises of the book is how the French feel strongly that babies and children can fit into your lives and that you shouldn't have to change and alter everything to accommodate them. I remember reading the book and thinking: YES! Life will be just as it was, except we'll have a small baby in tow. Obviously a few things would likely be different, but I didn't want to change our routines, change the way we cooked or approached time off together, or see our friends any less. Well of course I'm the fool. Or at the very least, I'm not as French as I thought I was. Today, we very much schedule things around Oliver's nap schedule and bedtime, but thankfully we have a lot of other friends with kids who get it. Friends who make homemade cookies, own ice cream businesses, and have really great taste in music. Friends who host the kind of occasion that warrants homemade hot fudge sauce and eating dessert first.

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Dating Yourself

Dating Yourself

We're back! After a restful few days in Lake George, I ended up flying home while Sam spent a little time with his family in New Jersey and a few days in New York City by himself before taking the train all the way back to Seattle (a solid four day journey). If you know Sam, this isn't surprising; he loves trains. When he's gone, I quickly revert back to my single gal days of eating veggie quesadillas for dinner (over and over) and staying up working later than I'd like. We would talk on the phone often as Sam would narrate his very full days in New York City and the stops and layovers he had while on the train. After a few days of me lamenting the fact that I wasn't there to experience it all with him, he encouraged me to ditch the quesadillas and do something special for dinner. See a movie. Go to the museum for just an hour. In short: I needed to get better at dating myself.

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Sara’s Peach Derby Ice Cream

Sara’s Peach Derby Ice Cream

I received The Sprouted Kitchen Bowl + Spoon cookbook in the mail not long before we moved to our new house, and I remember lying in bed and bookmarking pages I was excited to try but also feeling overwhelmed with where to start: the truth is that this summer has been a relatively low-inspiration / low energy time in the kitchen for me. I'd been chalking it up to pregnancy but when I think back and if I'm honest with myself, my cooking style tends to be very easy and produce-driven during these warmer months. I rarely break out complicated recipes, instead relying on fresh tomatoes and corn or zucchini and homemade pesto to guide me. But last night I cracked open Sara's book and pulled out a few peaches I've had sitting on the counter, fearing their season may be nearing its end. This morning as I was making coffee, I sliced up the peaches, toasted the pecans and churned away -- having a bite (or maybe two) before getting it into the freezer to firm up. 

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