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The Sustainable Kitchen

The Sustainable Kitchen

The Sustainable Kitchen

The Sustainable Kitchen

  • Home
  • About Me
  • Recipes
    • Recipe Index
    • Cooking Methods
    • Cuisines
  • Blog
  • Newsletter
    • Newsletter 2023
    • Newsletter 2024
    • Newsletter 2025
    • Newsletter 2026
  • Contact
The Sustainable Kitchen

The Sustainable Kitchen

  • Home
  • About Me
  • Recipes
    • Recipe Index
    • Cooking Methods
    • Cuisines
  • Blog
  • Newsletter
    • Newsletter 2023
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HomeBlog (Page 11)

Blog

shrimp and grits
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Main DishSeafood

Cajun Shrimp and Grits

Updated on January 23, 2026April 9, 2025 Leave a Comment on Cajun Shrimp and Grits

Cajun Shrimp and Grits with blackened shrimp, creamy smoked gouda grits, and buttery corn is the ultimate Easter brunch comfort food.

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27 mins
Instant Pot Wile Mushroom and Pea Risotto
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Main Dish

Instant Pot Wild Mushroom and Pea Risotto

Updated on April 21, 2025April 4, 2025 Leave a Comment on Instant Pot Wild Mushroom and Pea Risotto

This creamy Instant Pot wild mushroom and pea risotto is the ultimate spring comfort dish. Quick, easy, and packed with flavor—ready in just 6 minutes!

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30 mins
VANILLA BEAN ICE CREAM
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DessertSmall Batch

Ninja Creami Vanilla Bean Ice Cream

Updated on April 21, 2025March 31, 2025 Leave a Comment on Ninja Creami Vanilla Bean Ice Cream

This rich Ninja Creami vanilla bean ice cream is creamy, classic, and easy to make at home. A custard-style base makes it smooth, velvety, and indulgent.

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27 mins
Chicken and Papaya Salad
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Main Dish

Chicken and Papaya Salad

Updated on April 21, 2025March 28, 2025 Leave a Comment on Chicken and Papaya Salad

This Chicken and Papaya Salad combines tender chicken, ripe papaya, and fresh greens in a light, flavorful dish. Perfect for a healthy lunch or dinner.

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45 mins
Crawfish Hand Pies
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Main DishSeafoodSnack

Crawfish Hand Pies

Updated on January 23, 2026March 26, 2025 Leave a Comment on Crawfish Hand Pies

These easy Crawfish Hand Pies are packed with Creole flavor, made with puff pastry, Cajun spices, and a secret ingredient—no boil needed!

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1 hr 20 mins
Berry Tart with Ginger Cream
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Dessert

Berry Tart with Ginger Cream

Updated on April 21, 2025March 24, 2025 Leave a Comment on Berry Tart with Ginger Cream

This vibrant berry tart with cream cheese ginger filling is a showstopper spring dessert. Topped with strawberries and blueberries, it’s a seasonal favorite!

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DessertSmall Batch

Ninja Creami Roasted Banana Ice Cream

Updated on May 10, 2025March 19, 2025 Leave a Comment on Ninja Creami Roasted Banana Ice Cream

Roasted Banana Ice Cream made in the Ninja Creami is rich, creamy, and bursting with deep caramelized banana flavor. Perfect for summer—or any time, really.

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24 hrs 20 mins
Squash, Caramelized Onion, and Bacon Pie
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Main Dish

Squash, Caramelized Onion, and Bacon Pie

Updated on April 21, 2025March 17, 2025 Leave a Comment on Squash, Caramelized Onion, and Bacon Pie

This squash, caramelized onion, and bacon pie is a brunch favorite—savory, cheesy, and perfect for spring produce lovers. A must-make for weekend menus.

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2 hrs 35 mins
Pistachio and Baklava Croissants
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BreakfastDessert

Pistachio Baklava Croissant

Updated on September 4, 2025March 14, 2025 Leave a Comment on Pistachio Baklava Croissant

Flaky pistachio baklava croissants filled with creamy nutty filling and glazed in honey. A bakery-worthy spring dessert made easy with store-bought croissants.

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27 mins
Edamame Cabbage Crunch Salad
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Main DishSalad

Edamame Cabbage Crunch Salad

Updated on May 10, 2025March 5, 2025 Leave a Comment on Edamame Cabbage Crunch Salad

Packed with vibrant veggies and bold flavors, this easy edamame cabbage crunch salad with spicy sesame dressing is the ultimate healthy meal prep.

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25 mins

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Strawberry season showed up, so obviously I had to Strawberry season showed up, so obviously I had to make it everyone’s problem.

I was recently sent sprouted Kamut flour from @allsprouts , and this Strawberry Honey Focaccia felt like the right way to use it. Kamut has this naturally nutty, slightly buttery flavor that makes the dough taste more interesting without making it feel heavy or overly “health food.” It still gives you that chewy, golden focaccia texture, but with a little more depth.

This one is sweet, savory, and honestly hard to stop picking at. Jammy strawberries baked into the dough,  a drizzle of honey, and a strawberry balsamic jam on the side because I needed more strawberries.

If you’ve never baked with sprouted flour before, this is a good place to start. It brings flavor without making the recipe feel complicated, which is exactly what I want from a specialty flour.

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🌱A Greener Bite of Sustainability 
Using strawberries while they’re in season means better flavor with less fuss, and working sprouted whole grains into baking is a simple way to bring more variety and intention into everyday ingredients.

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Hace you ever baked with Kamut flour before?

#strawberryseason #focaccia #thesustainablekitchen #strawberry #springbaking
Mango Sago Ninja Creami Ice Cream Mango season is Mango Sago Ninja Creami Ice Cream

Mango season is here, which means I immediately started thinking about mango sago. Last year’s recipe was one of my favorites I posted, so turning it into a Ninja Creami ice cream felt inevitable.

The base is a toasted coconut custard ice cream with condensed milk, then topped with fresh mango, nata de coco, and glossy coconut sago spooned right over the top. Cold, creamy, chewy, refreshing… honestly everything you want when it feels like the surface of the sun outside.

Keeping the sago lightly coated in coconut milk and condensed milk also helps keep the texture soft and glossy instead of thick and clumped together once chilled.

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🌱 A Greener Bite of Sustainability
Using ripe seasonal mangoes at peak season means better flavor naturally, which also means less need for excessive sugar or artificial flavoring.

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Would you add extra mango on top or go heavier on the sago?

#thesustainablekitchen #ninjacreami #icecreamrecipe #summerdessert #mangoseason
I was recently sent the Original Garlic Spread and I was recently sent the Original Garlic Spread and Chipotle Garlic Spread from @bralasbest and knew plain garlic bread wasn’t going to cut it.

So I turned it into this pull-apart garlic bread bloom with just enough cheese, crispy edges, and a chipotle hot honey drizzle over the top. The chipotle spread especially has a really good smoky heat to it without overpowering the garlic flavor itself.

And honestly, not having to mince an entire pile of sticky garlic cloves was reason enough for me.

Would you go straight for the crispy edge pieces or the cheesy center first?

🌱 A Greener Bite of Sustainability
Using a bakery boule keeps this recipe approachable while still turning a simple loaf of bread into something worth putting in the center of the table.
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#thesustainablekitchen #garlicbread #cheesepull #bread #garlicspread
This one came straight from the boss. She wanted This one came straight from the boss.

She wanted a cheesesteak… but make it Asian. So I took what I knew from bulgogi and built it into something that still eats like a proper cheesesteak—just with a little more going on.

You’ve got the beef cooked hot and fast, that melty cheese moment, then it gets layered with a kimchi aioli and a quick gochujang sauce to bring everything together. It’s messy, it’s bold, and somehow it all works without trying too hard.

She took one bite… and yeah, I’m keeping my job.

Comment “recipe” to have this sent to your inbox. 

🌱 A Greener Bite of Sustainability
Using leftover veggies like onions, peppers, or mushrooms in the filling is an easy way to reduce waste while building more flavor into the sandwich.

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#thesustainablekitchen #cheesesteak #bulgogi #kimchi #foodie
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