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Power Up Your Meals

Powerful Pairings are unique combinations of wholesome foods that help make every bite count. Packed with nutrients, bursting with flavor and rich in texture, pulses, sorghum, bread and bread products come together to create a bountiful plate that makes the family meal as enjoyable as the company around the table.

Learn more about what makes pulses, sorghum and breads and bread products Powerful Pairings.

Infographics

Below please find various infographics you can use to educate about pulses, sorghum, bread and bread products, to promote Powerful Pairings and to encourage more family meals! #PowerfulPairings

Videos

Registered Dietitian Nutritionists across the country are talking about combining pulses, sorghum, bread products and animal proteins on the plate. These Powerful Pairings add taste, nutrition, and versatility to your diet and to enhance family meals. Check out what a few of them have to say!

+ Powerful Pairings, Las Vegas, NV

Powerful Pairings - San Francisco

Powerful Pairings - Tampa

Powerful Pairings - Kansas City

Recipes

Combining pulses, sorghum, and bread products creates meals with unexpected tastes and textures sure to make every bite count. With the rich textures of pulses, the nutty sorghum flavor and so many bread and bread products from which to choose, the taste and sensory combinations are endless.

Winning RDN-Created Recipes

Additional Recipes

Grand Prize Winner

Submitted by: Marissa Gregurek

Total Servings: 6

Prep Time: 15 minutes
Cook Time: 40 minutes

This warm and hearty meal brings together flavors from the Southern U.S., including spicy andouille sausage, savory black-eyed peas, and peppery turnip greens. Served with your favorite cornbread, it's perfect for a cold day or for bringing good fortune to your New Year's feast!

Ingredients

2 cups water
½ cup pearled sorghum grain
1 Tbsp vegetable oil
6 oz Andouille sausage, thinly sliced
1 medium yellow onion, diced
3 ribs celery, diced
3 cloves garlic, minced
2 bay leaves
2 Tbsp Cajun seasoning
1 (32 oz) carton reduced-sodium chicken broth
1 (15 oz) can black-eyed peas, drained and rinsed
3 cups roughly chopped turnip greens
Salt and pepper to taste
Cornbread, for serving
2 green onions, sliced

USA Pulses (USA Dry Pea & Lentil Council, American Pulse Association), the United Sorghum Checkoff Program and the Grain Foods Foundation continue to educate RDNs about the delicious, nutritious and easy ways Powerful Pairings can be combined to create great tasting, inventive dishes families can enjoy together.

Earlier this year, Powerful Pairings hosted a contest to solicit unique recipes that combine pulses, sorghum and grain foods, creating flavorful meals and snacks that are packed with nutrients. Following are the award-winning recipes; you’ll be delighted by the tastes, textures and nutritional punch these recipes bring to the table.

Instructions

In a small pot, bring 2 cups water to a boil. Add pearled sorghum. Simmer, covered, for 30 minutes, stirring occasionally.
Meanwhile, in a large stockpot, heat vegetable oil over medium heat. Add Andouille sausage and cook 3-5 minutes until browned. Remove sausage from pot using a slotted spoon and set aside.
Add onion and celery to stockpot and sauté 3-5 minutes until they begin to turn translucent. Add garlic, bay leaves, and Cajun seasoning. Mix well, and sauté 1-2 additional minutes.
Slowly stir in chicken broth, using a spoon to gently loosen any browned bits on the bottom of the pot. Bring to a boil. Add black-eyed peas and reduce heat to simmer for 5-7 minutes.
Return andouille sausage to stockpot. Transfer precooked sorghum into the stockpot and mix well. Stir in turnip greens. Simmer for an additional 5-10 minutes, until greens are wilted, and sorghum is tender. Add salt and pepper to taste.
Serve in bowls with cornbread for dipping. Top with green onion as desired.

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For additional recipes, visit grainfoodsfoundation.org, pulses.org and simplysorghum.com.

Runner Up

Submitted by: Abigail Czekaj, RDN, LD

Total Servings: 4

Prep Time: 15 minutes
Cook Time: 40 minutes

This is a fun and different spin on your average veggie burger recipe! These burgers are packed with nutrient-dense ingredients that have fiber, healthy fats, and incredible Greek flavor! The walnuts and Sorghum add a great texture that you don't normally get in a black bean burger. These are easy to make in bulk and freeze for weekly meal prep and it is a great kid-friendly recipe! They can help with shaping the patties and are able to choose how they would like to build their own burger!

Ingredients

1 (15 oz) can black beans, drained and rinsed
½ cup Sorghum, cooked and cooled
1 cup walnut halves, toasted and chopped
½ cup panko bread crumbs
1 egg, beaten
2 tsp Worcestershire sauce
1 tsp dried oregano
½ tsp dried dill
½ tsp dried basil
½ tsp garlic powder
½ tsp kosher salt
½ tsp black pepper
For serving:
100% Whole Grain Burger Buns
Lettuce, Tomato, Onion, and Tzatziki Sauce
(homemade or store-bought!)

Instructions

Toast walnuts in a medium-sized frying pan for 3-5 minutes or until fragrant. Add to the bowl of a food processor, and pulse until coarse. Add black beans, sorghum, panko, egg, and remaining seasoning. Pulse to combine.
Form into 4-5 evenly sized patties, and place onto a plate lined with parchment paper. Aim to make them about the same size as your bun.
Preheat a large frying pan over medium heat for 2 minutes. Add a small amount of oil to coat the bottom of the pan.
Fry patties until golden brown on each side, about 4 minutes per side.
To assemble the burger spoon 1 Tbsp Tzatziki sauce onto the bun, add burger patty, and top with more sauce if desired. Top with onion, lettuce, tomato, or whatever other toppings you enjoy!

+ Download Recipe

For additional recipes, visit grainfoodsfoundation.org, pulses.org and simplysorghum.com.

Runner Up

Submitted by: Barbara Baron

Total Servings: 5

Prep Time: 30 minutes
Cook Time: 38 minutes

If you enjoy nacho appetizers, you will love these Fun Fiesta Bites, especially for the holidays. Looking festive, this veggie-packed meat filling with sorghum and black beans in wheat wonton wraps turned "scoops" makes party-hunger a thing of the past. Enjoy with a sprinkle of cheddar for calcium and extra flavor.

Ingredients

2 Tbsp olive oil, divided
1½ cups baby portabella mushrooms finely chopped
1 medium onion finely chopped
½ medium bell pepper, red or green, chopped
2 medium garlic cloves minced
1 pound of lean ground beef
1 cup sorghum, cooked (Follow the package directions to cook)
1 cup of canned diced tomatoes with jalapeno peppers
1 cup of canned black beans, rinsed and drained
½ cup corn niblets, canned or frozen
¾ to 1 cup of broth (vegetable, beef, or chicken)
20 wheat wonton wrappers/wraps, 3 x 3 squares, for making single-serve cups, aka scoops. (To save time, buy premade store-bought corn tortilla scoops )
2 tablespoons chopped cilantro for garnish.
(Not a fan of cilantro? substitute with parsley)
¼ cup Sharp Cheddar shredded cheese for
topping. Optional

Instructions

Preheat Oven 350-degrees Fahrenheit (for baking scoops)
Chop mushrooms, onions, and bell pepper (seeds removed), and mince the garlic.
In a 12-inch nonstick pan, add one tablespoon of olive oil over medium heat.
Add onion, garlic, bell pepper, and mushrooms, mixing until soft, about 5 minutes.
Add the beef until it is browned, about 8 minutes. Gradually add broth, ¼ cup at-a-time to prevent the meat from getting too dry and burning.
Add the sorghum, diced tomatoes, beans, and corn, mix the ingredients well, and add the remaining broth, as needed to keep the filling moist.
Lower the heat to simmer for 15-18 minutes as you make the "scoops."
PREPARE AND BAKE SCOOPS as filling simmers: (Prep Time: 5 minutes; Cook Time: 8 minutes) *Time-Saving Tip: Buy and fill pre-made store-bought tortilla scoops.
Remove 20- wheat wonton wraps from the package. To save time, stack together five wonton wraps and trim the four corners, removing about 1/2-inch from the tip of each corner.
With a pastry brush, take the remaining tablespoon of olive oil and lightly coat both sides of each wonton wrap.
Line the muffin pans with the wraps allowing a natural wave around the side.
Place pan in the oven and bake until wonton wraps turn golden brown and slightly crispy, about 8-minutes. Be careful not to burn the edges.
Remove the baked wraps, now transformed into scoops, from the muffin pan and let cool for 3 minutes on a rack or dish.
ASSEMBLE (8-10 minutes)
Fill each scoop with one rounded Tbsp of the hot filling.
Place on a serving platter.
Sprinkle with chopped cilantro
Optional: Top each with shredded cheddar cheese
Serve immediately.

+ Download Recipe

For additional recipes, visit grainfoodsfoundation.org, pulses.org and simplysorghum.com.

Ingredients

2 cups pulse-based dip(s), such as hummus, lentil dip, and/or black bean dip (store-bought is fine)
2 cups flavored popped sorghum, such as rosemary-parmesan and spiced chili
6 ounces breads/crackers, such as sliced baguette, seeded flatbread crisps, and/or sorghum crackers
2½ ounces pulse-based crunchy snacks, such as black bean chips, roasted chickpeas, and/or crunchy broad beans
12 ounces cheese, such as thick-sliced cheddar, herbed goat cheese, cubed Manchego, and/or brie wedge
2½ cups veggies, such as cherry tomatoes, snap peas, carrots, yellow pepper strips, English cucumber slices, radishes, and/or marinated artichokes
1½ cups fruit, such as grapes, berries, mango or kiwi slices, figs, and/or olives
2/3 cup roasted, raw, or flavored nuts, such as almonds, pistachios, walnuts and/or pecans
3 ounces meats, such as sliced salami, prosciutto, or sweet soppressata (optional)
2 condiments of choice (4 ounces total), such as local jam, grainy mustard, and/or honey

Total Servings: 12
Serving Size: varies

Prep Time: 30 minutes
Cook Time: N/A

Directions

Attractively arrange all ingredients on a large cutting board or platter, at least 12x20-inches. Serve at room temperature.

Tips:

For rosemary-parmesan popped sorghum: Toss 1 cup warm popped sorghum with 3 Tbsp grated parmesan cheese, ½ teaspoon minced fresh rosemary and, if desired, 1 teaspoon grated lemon zest; add salt to taste.
For spiced chili popped sorghum: Toss 1 cup warm popped sorghum with ¼ teaspoon each chili powder, sweet or smoked paprika, and finely ground black pepper, and 1/8 teaspoon turmeric powder; add salt to taste.
If using packaged pre-popped sorghum, warm it up in a dry saucepan over medium heat for about 2 to 3 minutes before adding seasoning. To make freshly popped sorghum, see recipe at sorghumcheckoff.com/recipes/ stovetop-popped-sorghum

Nutrition Information (12 servings)

Calories 320, Total Fat 17g, Saturated Fat 6g, Cholesterol 20mg, Sodium 400mg, Carbohydrate 32g, Fiber 6g, Sugars 9g, Protein 15g, Calcium 160mg (15%), Iron 3mg (15%), Potassium 280mg (6%)

Nutrition Facts do not include optional ingredients; such as meats.

Created by Patricia Bannan, MS, RD for Powerful Pairings

+ Download Recipe

For additional recipes, visit grainfoodsfoundation.org, pulses.org and simplysorghum.com.

Jennifer Chong_Butternut squash & ricotta pizza with cranberries

Ingredients

Sorghum pizza crust (see recipe at sorghumcheckoff.com/recipes/sorghum-pizza-crust)
3 tablespoons extra-virgin olive oil, divided
1½ cups thin slices roasted butternut squash, at room temperature (9 ounces)
3 large garlic cloves, thinly sliced or minced
¾ cup part-skim ricotta cheese
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper or crushed red pepper flakes
1 cup packed fresh baby arugula
2 tablespoons dried cranberries (regular or orange-flavored)
2 lemon wedges

Total Servings: 4
Serving Size: 2 slices

Prep Time: 18 minutes (not including advance roasting time for squash)
Cook Time: 15 minutes

Directions

Preheat the oven to 500°F. Place a large, rimmed baking sheet or pizza stone in the oven to preheat. (Alternatively, follow package directions if using store-bought crust.)
Using your knuckles, a rolling pin, or the back of your hands, stretch the pizza dough into a thin (12-inch) round or other shape and carefully transfer to the preheated baking sheet. (If using a premade crust, follow package instructions.)
Generously brush the dough with 2 tablespoons of the olive oil. Scatter the squash, garlic, and cannellini beans (if using) on top. Top with several dollops of the ricotta. Sprinkle with the salt and pepper. Bake until the crust is golden brown, and the bottom is crisp, about 15 minutes.
Transfer the pizza to a cutting board, sprinkle with the arugula and dried cranberries, squirt with the lemon, and drizzle with the remaining 1 tablespoon olive oil. Slice into 8 wedges and enjoy.
The pizza can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 1 month. To freeze, remove the arugula and tightly wrap the pizza in parchment paper, then cover with aluminum foil. Make extra for a healthy freezer meal reheated in minutes. Once reheated, top with fresh arugula and squirt of lemon.

Tips:

Be sure to preheat your baking sheet or pizza stone while you’re prepping ingredients, so the pizza doesn’t stick.
If you can find orange-flavored cranberries, they add a nice citrusy kick.
½ cup canned low-sodium cannellini beans, drained supercharge this recipe even more by providing protein, fiber, iron, and potassium.

Nutrition Information (12 servings)

Calories 440, Total Fat 18g, Saturated Fat 4g, Cholesterol 15mg, Sodium 790mg, Carbohydrate 63g, Fiber 7g, Sugars 6g, Protein 14g

Adapted from FROM BURNOUT TO BALANCE copyright © 2024 by Patricia Bannan. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

+ Download Recipe

For additional recipes, visit grainfoodsfoundation.org, pulses.org and simplysorghum.com.

Jennifer Chong_Spaghetti with Chickpea Basil Meatballs

Ingredients

Meatballs:
1¾ cups cooked sorghum, at room temp
1 (15.5-ounce) can no-salt-added chickpeas, drained, or 1 ¾ cups cooked
3 large garlic cloves
1/3 cups nutritional yeast or ¼ cup grated Parmesan cheese
2 cups packed fresh basil leaves (2 ounces)
¾ cup walnut halves and pieces
2 tablespoons no-salt-added tomato paste
2 tablespoons extra-virgin olive oil
1 teaspoon fennel seeds
1 teaspoon sea salt
¾ teaspoon freshly ground black pepper
Pasta:
12 ounces dry spaghetti
For serving:
3 cups store-bought no-salt-added marinara sauce
½ cup packed fresh basil leaves, torn or thinly sliced
1½ tablespoons nutritional yeast or ¼ cup grated Parmesan cheese

Total Servings: 6 (yields 24 vegan meatballs + 4 ½ cups spaghetti)
Serving Size: 4 meatballs + ¾ cup spaghetti with ½ cup sauce

Prep Time: 30 minutes
Cook Time: 40-50 minutes

Directions

Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
In the bowl of a food processor, combine the sorghum, chickpeas, and garlic and pulse until finely chopped and well incorporated, about 10 pulses. Add the nutritional yeast, basil, walnuts, tomato paste, olive oil, fennel seeds, salt, and pepper and process just until evenly incorporated into a thick ground mixture that resembles regular meatball mixture and holds together well when shaped into a ball.
Form by hand into 24 balls, about 2 tablespoons of mixture each. Place the meatballs on the lined baking sheet and bake until firm, crisp, and well-browned, 40 to 45 minutes, flipping the meatballs halfway through roasting. (Note: Meatballs will remain soft on the inside).
Meanwhile, heat the marinara sauce in a large, deep skillet or sauté pan on the stove over medium-low heat or according to jar directions. In a large saucepan, cook the spaghetti according to package directions until al dente, 10 to 12 minutes. Alternatively, if using zucchini noodles, first cook the spaghetti for 5 minutes, then add the zucchini noodles and continue cooking until spaghetti is al dente, 5 to 7 minutes more. Drain and set aside.
Add the meatballs to the marinara sauce, gently stir to coat, and move the meatballs to the sides of the pan. Add the cooked noodles and toss with the sauce.
To serve, transfer ¾ cup pasta with sauce and 4 meatballs to each bowl, sprinkle with the nutritional yeast, and garnish with the basil

Nutrition Information (with store-bought marinara)

Calories 590, Total Fat 17g, Saturated Fat 2g, Cholesterol 25mg, Sodium 570mg, Carbohydrate 89g, Fiber 11g, Sugars 3g, Protein 21g

+ Download Recipe

For additional recipes, visit grainfoodsfoundation.org, pulses.org and simplysorghum.com.

Ingredients

White Balsamic Vinaigrette:
3 tablespoons white balsamic vinegar
½ cup extra-virgin olive oil
1 teaspoon honey or coconut nectar
½ teaspoon freshly ground black pepper
¼ teaspoons plus 1/8 teaspoon sea salt
Panzanella:
1¾ cups cooked sorghum, pearled or whole grain, chilled
3½ tablespoons extra-virgin olive oil, divided
12 ounces crusty sourdough bread, cubed (7 cups cubes, 1- to 1¼-inches each)
2 medium peaches or other stone fruit, seeded, and cut into 8 wedges each
3/4 teaspoon plus 1/8 teaspoon sea salt, divided
6 ounces fresh mozzarella cheese, cubed
2 cups tri-color cherry or grape tomatoes, halved
7- to 8-inch portion English cucumber, sliced into half rounds (8 ounces)
1 (15-ounce) can cannellini or other white beans, well drained
½ medium red onion, thinly sliced
½ cup packed fresh herb mixture, such as mint, basil, and dill

Total Servings: 12
Serving Size: 1 rounded cup

Prep Time: 30 minutes
Cook Time: 10 minutes

Directions

Make the vinaigrette: Add the vinegar, olive oil, honey, pepper, and salt to a jar or sealable container; shake vigorously.
Dress the sorghum: In a medium bowl, combine ¼ cup of the vinaigrette with the sorghum; set the dressed sorghum and the vinaigrette aside.
Toast the sourdough: Fully heat 2½ tablespoons of the olive oil in a wok or large deep skillet over medium heat. Stir in the sourdough cubes and ½ teaspoon of the salt, then cook while stirring (or flipping with tongs) the cubes occasionally until browned and crisp, about 8 minutes.
Pan-grill the peaches: Meanwhile, heat a grill pan (or outdoor grill) over medium-high heat. Brush the peach wedges with the remaining 1 tablespoon olive oil. Grill the peach slices until rich grill marks form on both sides, about 2 minutes per side. Sprinkle with 1/8 teaspoon sea salt. (Alternatively, skip the grilling and keep it fresh.)
Make the salad: In a large bowl, fold (or gently stir) together the mozzarella, tomatoes, cucumbers, beans, onion, and remaining ¼ teaspoon salt. Add the toasted sourdough cubes, dressed sorghum, pan-grilled peach slices, three-quarters of the herbs, and desired amount of the remaining vinaigrette and fold to combine.
Transfer the salad to a large platter, top with the remaining herbs, and serve with any remaining vinaigrette on the side.

Nutrition Information (per serving)

Calories 320, Total Fat 18g, Saturated Fat 4g, Cholesterol 10mg, Sodium 550mg, Carbohydrate 33g, Fiber 4g, Sugars 6g, Protein 10g, Calcium 120mg (10%), Iron 2.7mg (15%), Potassium 300mg (6%)

Created by Patricia Bannan, MS, RD for Powerful Pairings

+ Download Recipe

For additional recipes, visit grainfoodsfoundation.org, pulses.org and simplysorghum.com.

Press Release

Commodity Partnership Earns Top Industry Award Amidst Expansion

Washington, DC, January 26, 2022

For the second time in two years, Powerful Pairings, a unique collaboration of several commodity groups including the National Pork Board, USA Pulses (USA Dry Pea & Lentil Council, American Pulse Association) and the United Sorghum Checkoff Program earned one of the food industry’s most coveted awards as the partnership expands.

Powerful Pairings was awarded FMI Foundation’s distinguished 2021 Gold Plate Award in the Community Collaborators category. Since 2013, the Gold Plate Award has been recognizing programs created by suppliers, food retailers and community collaborators that encourage families to share more meals together at home.

Powerful Pairings promotes the pairing of various foods to bring taste, balance, and nutrition to family meals. Aimed at retailers, registered dietitian nutritionists and consumers, the campaign promotes ways to power up plates with delicious and nutritious family meals. The unique characteristics of each of the partners’ commodities are promoted, while showcasing the exponential impact of combining them as part of family meals. Free recipes and resources, including infographics, fact sheets and nutrition information, are available on the website.

The award bestowal coincides with the expansion of the Powerful Pairings coalition. In September 2021, the Grain Foods Foundation joined the partners in their quest to educate about how easy it is to create delicious meals that combine tastes and textures while bringing nutrition and versatility to the plate.

“As soon as we were introduced to Powerful Pairings, we knew this would be a wonderful opportunity to showcase grain foods as an essential part of delicious and nutritious family meals,” said Erin Ball, acting executive director for the Grain Foods Foundation. “There are so many wonderful grain foods from which to choose to bring nutrients and flavor to the plate which makes Powerful Pairings a perfect fit.”

The coalition will continue to promote the wonderful benefits of Powerful Pairings in 2022. Commodities interested in participating should contact at [email protected] for more information.

+ Download

Commodity Group Partnerships to Promote Health Gain Traction and Industry Attention

Washington, DC, January 26, 2021

+ Download

Celebrate the Family Meals Movement

The Family Meals Movement celebrates the importance of family meals all year long. Fortunately, pulses, sorghum, bread products are always in season, making it easy and convenient to make every bite count by bringing Powerful Pairings to the table throughout the year.

Increasing the frequency of eating family meals improves the family unit and bolsters individual health and wellness.[1],[2],[3],[4],[5] Research also shows that people who frequently cook meals together at home eat healthier and consume fewer calories. New research shows that more than half of consumers say they plan to stay connected by continuing to plan meals together, cook together and enjoy family meals. The data shows that the increase in family meal consumption has persisted since the beginning of the pandemic with no signs of slowing down.

Click here to go to Supporting Research to go to Supporting Research to review the breadth of research affirming the powerful impact of family meals.

As stronger families build stronger communities, family meals are more important today than ever before. Click here to go to Toolkits for tools you can use to help spread the word.

Introducing Powerful Pairings.

Pulses, sorghum, and bread products are Powerful Pairings that bring balance, taste, and nutrition to the center of the plate. By combining these wholesome foods, it is easy and convenient to make every bite count throughout the year.

+Pulses

+Sorghum

+Grain Foods

Power Up Your Meals

Infographics

Videos

+ Powerful Pairings, Las Vegas, NV

Powerful Pairings - San Francisco

Powerful Pairings - Tampa

Powerful Pairings - Kansas City

Recipes

Winning RDN-Created Recipes

Additional Recipes

Grand Prize Winner

Ingredients

Instructions

Runner Up

Ingredients

Instructions

Runner Up

Ingredients

Instructions

Ingredients

Directions

Tips:

Nutrition Information (12 servings)

Ingredients

Directions

Tips:

Nutrition Information (12 servings)

Ingredients

Directions

Tip:

Nutrition Information (with store-bought marinara)

Ingredients

Directions

Nutrition Information (with store-bought marinara)

Ingredients

Directions

Nutrition Information (per serving)

Press Release

Commodity Partnership Earns Top Industry Award Amidst Expansion

Commodity Group Partnerships to Promote Health Gain Traction and Industry Attention

Celebrate the Family Meals Movement

Introducing
Powerful Pairings.