A new study finds that foods high in flavonoids might lower the risk of developing Parkinson’s disease. Chef Linda Monastra, who is a graduate of the Natural Gourmet Institute in New York City, developed these recipes, which focus on flavonoids found in berries, red wine, and tea.

Blueberry Lemon Pancakes

Makes 12 pancakes

• ¼ cup water
• ½ cup plus 1 tbsp. sugar
• 6 tbsp. orange juice
• 1 Earl Grey tea bag
• 1¼ cups all-purpose flour
• ½ cup whole wheat flour
• ¼ cup corn flour
• ¼ cup oat flour
• 1 tbsp. ground flaxseeds
• 2 tsp. baking powder
• 2 large eggs
• 1¾ cups milk
• 2 tbsp. lemon juice
• 1 tbsp. lemon zest
• 1 tsp. butter or oil
• ¾–1 cup blueberries (fresh or frozen)

To make syrup, bring water, ½ cup sugar, and orange juice to simmer in small pot until sugar has melted. Turn off heat and add tea bag. Steep tea for five minutes. Remove tea bag and return syrup to a simmer. Raise heat and reduce mixture to ½ cup, then set syrup aside.

In large bowl, combine all flours, ground flaxseeds, baking powder, and 1 tbsp. sugar. In medium bowl, whisk eggs, milk, lemon juice, and zest. Gently stir wet mixture into dry mixture until just combined; do not overmix.

Place griddle or large skillet over medium-high heat and add 1 tsp. butter or oil. Once it melts, ladle ⅓ cup batter onto griddle for each pancake. Add five or six blueberries to each pancake and continue cooking until bubbles begin to form on pancakes’ surface and bottoms are golden brown. Flip and continue cooking for two minutes until pancakes are cooked through. Repeat until all batter is used.

Keep already-made pancakes warm in a 200°F oven while cooking the rest. Serve with Earl Grey orange syrup.

Farro with Kale and Dried Cherries

Serves 4

• 1½ cups farro
• 6 tbsp. olive oil, divided
• 2 cloves garlic, minced
• 1 tbsp. peeled and grated fresh ginger
• ½ tsp. salt, divided
• ¼ plus ⅛ tsp. ground black pepper, divided
• 3 cups finely chopped kale, stems removed (about 3 oz.)
• 1 tbsp. lemon juice
• 2 tbsp. fresh orange juice
• ½ tsp. ground coriander
• ⅓ cup roughly chopped dried cherries
• 1 tsp. orange zest

Cook farro according to package instructions. Set aside.

Warm 2 tbsp. olive oil in medium pan over medium heat. Sprinkle in garlic, ginger, ¼ tsp. salt, and ⅛ tsp. black pepper and stir to combine. Mix in kale and lemon juice. Cover with lid and sauté three minutes until kale softens. Remove from heat.

In small bowl, combine remaining 4 tbsp. olive oil, orange juice, coriander, and remaining ¼ tsp. salt and ¼ tsp. black pepper. Whisk to combine.

In large bowl, combine cooked farro and kale, then pour in dressing and stir. Add dried cherries and orange zest and combine. Divide evenly among four bowls.

Lemon Garlic Spaghetti with Vegetables

Serves 6

• 16 oz. whole wheat spaghetti
• 4 tbsp. olive oil, divided
• ¼ cup thinly sliced shallots
• 4 garlic cloves, minced
• ½ tsp. salt
• ¼ tsp. ground black pepper
• ¼ tsp. crushed red pepper flakes
• 12 oz. asparagus, cut into 1-inch pieces (tough ends removed)
• 8 oz. baby broccoli, cut into 1-inch pieces
• 1 cup fresh or frozen peas
• ½ cup lemon juice
• 2 tbsp. lemon zest, divided
• 3 tbsp. roughly chopped parsley
• 1 tbsp. minced chives

Cook spaghetti according to package instructions. Before draining, remove ½ cup pasta cooking water and set aside.

While spaghetti is cooking, warm 2 tbsp. olive oil in large skillet over medium heat. Add shallots and cook for one minute, until they begin to soften. Add garlic, salt, black pepper, red pepper flakes, asparagus, and broccoli. Continue cooking for five minutes, stirring occasionally. Add peas, stir, and continue cooking for two minutes. Add reserved pasta water, lemon juice, and 1 tbsp. lemon zest. Stir to coat vegetables, and cook one minute. Remove from heat.

In large bowl, combine spaghetti and cooked vegetables. Mix in remaining 2 tbsp. olive oil, parsley, and chives. Divide pasta among bowls and garnish with remaining 1 tbsp. lemon zest.

Blackberry–Red Wine Whole Wheat Bars

Makes 16 bars

• 12 oz. blackberries
• ½ cup cane sugar
• ¼ cup red wine (Merlot)
• 2 tbsp. lemon juice
• 1 cup whole wheat flour
• ½ cup all-purpose flour
• ½ cup old-fashioned rolled oats
• ⅔ cup lightly packed brown sugar
• ½ tsp. salt
• ½ tsp. baking soda
• ½ tsp. ground cinnamon
• 6 tbsp. unsalted butter
• ½ cup smooth unsalted almond butter

Preheat oven to 350°F. Lightly grease an 8x8 pan.

To make filling, combine blackberries, cane sugar, red wine, and lemon juice in medium pan and gently smash berries a bit. Bring to a rolling boil over medium-high heat. Lower heat to medium-low and continue simmering for 25 minutes, stirring occasionally so it doesn’t boil over. Remove from heat. (If you prefer seedless jam, you can pour the mixture through a fine-mesh strainer to remove seeds.) Transfer to medium bowl to cool, and set aside while you prepare the crust/topping. Mixture will thicken slightly as it cools.

To make crust/topping, combine both flours, oats, brown sugar, salt, baking soda, and cinnamon in large bowl and stir thoroughly.

In small pan over low heat (or in bowl in microwave), melt butter. Once it is completely melted, add almond butter and whisk until mixture is smooth. If not smooth enough, place over low heat and whisk. Add butters to dry ingredients and mix with hands or large spatula until ingredients are thoroughly combined.

Set aside 1 cup of crust/topping. Spread remaining mixture in pan, pressing firmly. Spread jam evenly on top, then crumble the other cup of mixture on top of jam layer.

Bake for 35 to 40 minutes until golden brown. Cool completely before cutting.

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