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• Walnuts: 5 to 7 minutes.

To toast whole nuts and seeds in the oven, position a rack in the center and preheat to 350°F. Spread the nuts or the seeds on a large rimmed baking sheet. Toast until fragrant, turning or shaking the sheet once or twice in between, depending on the length of baking time. Watch closely as oven temperatures can vary. With the exception of hazelnuts, immediately transfer the toasted nuts to a different baking sheet or a large plate to cool before using them in a recipe.

• Almonds: 7 to 9 minutes (5 to 6 minutes for slivered or sliced almonds).

• Hazelnuts: 10 to 12 minutes, until they become fragrant and the skin is charred in places. Immediately transfer the nuts to a clean dish towel, fold the towel over, and rub the nuts until the loose skin comes off. Discard the skin, and allow the nuts to cool.

• Pine nuts: 5 to 7 minutes.

• Pistachios: 5 to 7 minutes.

• Sesame seeds: about 10 minutes for unhulled, 3 to 5 minutes for hulled.

• Walnuts: about 7 minutes.

Chapter 1

BREAKFAST,

BRUNCH, & BREADS

For years, my breakfast routine sounded all the alarm bells of nutritional experts: a minimum of two cups of coffee before I started my long days as an ambitious young journalist and, well, nothing else. I was following in the tradition of my mother’s Greek compatriots, who to this day love to inhale a strong kafedhaki before heading to work. These tiny cups of intensely dense black liquid, and often way too much sugar, are “breakfast on the go” for many Greeks, similar to the espresso culture in Italy.

It took my Canadian husband to change my stubborn ways. With his Indian and East African heritage and my own European culture mix, we connected through food from the day we met. I devoured his warm homemade whole wheat chapatis and he savored my slow-rising dark German bread. Over time, his quiet prodding transformed my breakfast routine. It also helped that I had noticed that my zero-calorie breakfast habit affected my blood sugar, often leaving me drained at my desk by lunchtime.

Whole grain breakfasts have staying power. They can be delicate and light or nourishing and hearty. They have even more appeal when fused with a Mediterranean touch. You will find some unusual breakfast creations here, from warm anise-scented muesli with pistachios and figs, to an aromatic 100 percent whole wheat bread with coriander and fennel, to an orange-infused polentina, sweetened with honey and topped with a dollop of rich mascarpone. And don’t forget to make chocolate hazelnut butter on your day off.

NEVER GIVE UP BAGUETTE, WITH BUTTER

Orange Polentina with Honey-Mascarpone Topping

Warm Muesli with Figs, Pistachios, and Anise

Dark Chocolate Muesli with Hazelnuts

Creamy Farro with Honey-Roasted Grapes

Citrus Oatmeal with Apricots and Golden Raisins

Honey-Nut Granola with Olive Oil

Chewy Almond Butter Bars

Apricot-Lemon Bars with Cherries

Saffron Waffles with Orange Cream

Cornmeal Pancakes with Warm Cherry Sauce

Date-Apricot Muffins with Anise

Fig Muffins with Creamy Goat Cheese Filling

Orange-Scented Scones with Dark Chocolate

Lemon-Rosemary Scones

Tangerine-Lavender Coffee Cake

Walnut Spice Breakfast Cake

Pine Nut Bread with Fennel and Sun-Dried Tomatoes

Sweet Zucchini Bread with Mint

Wild Rice Frittata with Mushrooms and Crisped Prosciutto

Olive Bread with Bacon and Thyme

Floating Sesame Loaf

Aroma Bread with Coriander and Fennel

Pumpernickel (German Whole Grain Rye Bread)

OATS: SWEET AND STURDY

Never Give up Baguette, with Butter

I have a lifelong obsession with whole grains. My friends would say it is almost fanatical. But as you already know, I do not eat whole grains because they add so many nutritional benefits to my diet. Like all of the food spread out on my table, I eat whole grains simply because they taste amazingly good.

So I have to make a confession right now, early on in this book. Actually, more like two confessions. For one, I continue to fancy foods prepared from refined grains and flours. Yes, I refer to