Wheat germ is the embryo of the wheat berry. It is rich in vitamins, minerals, and protein. Toasted wheat germ, found in the cereal aisle of most supermarkets, is preferable to raw wheat germ in most recipes because of its nutty flavor and slightly crunchy texture; it is also less prone to spoilage. To prevent rancidity, store wheat germ in a tightly closed container in the refrigerator.

Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.