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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
    • Newsletter 2024
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HomeBlog (Page 13)

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Main DishSalad

Crunchy Thai Chicken Salad

Updated on April 5, 2025January 8, 2025 Leave a Comment on Crunchy Thai Chicken Salad

When it comes to salads, I’m all about texture, flavor, and that satisfying crunch. My Crunchy Thai Salad, is a bowl …

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55 mins
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Main DishSeafood

Spicy Salmon Poke Bowls

Updated on May 14, 2025January 3, 2025 Leave a Comment on Spicy Salmon Poke Bowls

New Year, new you, right? January is all about finding that sweet spot between indulging and eating clean, and the …

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1 hr 45 mins
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Main DishSeafoodSmall Batch

Shrimp Burgers

Updated on April 11, 2025December 31, 2024 Leave a Comment on Shrimp Burgers

When it comes to cooking for two, it’s easy to feel stuck between overcooking and wasting leftovers or settling for …

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49 mins
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Main Dish

Braised Short Ribs in Red Wine

Updated on April 5, 2025December 13, 2024 Leave a Comment on Braised Short Ribs in Red Wine

There’s something magical about braised short ribs, especially when the cold weather calls for a warm, hearty dish. This is …

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34 mins
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DessertHoliday

Cranberry Oatmeal Cookies

Updated on April 5, 2025December 10, 2024 Leave a Comment on Cranberry Oatmeal Cookies

Is it even the holidays without a little cranberry action? Christmas cookie season has officially arrived, and these Cranberry Oatmeal …

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42 mins
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HolidayMain Dish

Easy Peking Duck

Updated on April 5, 2025December 6, 2024 Leave a Comment on Easy Peking Duck

Every year, I watch A Christmas Story without fail. It’s not just the leg lamp or the triple-dog-dare moments—it’s the ending that …

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27 hrs 15 mins
S soup
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Soup

Easy Roasted Tomato Soup

Updated on November 16, 2025December 3, 2024 Leave a Comment on Easy Roasted Tomato Soup

When the temps drop in Dallas, it’s soup season in full swing, and nothing beats a warm, comforting bowl of …

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1 hr 15 mins
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Main DishSeafoodSide Dish

Crawfish Jambalaya

Updated on April 7, 2025November 23, 2024 Leave a Comment on Crawfish Jambalaya

Thanksgiving at my house is never just turkey and cranberry sauce. My table is a medley of cultures—a little Cajun/Creole, …

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1 hr
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Main DishSeafood

Stuffed Chicken with Crawfish Jambalaya

Updated on April 7, 2025November 23, 2024 Leave a Comment on Stuffed Chicken with Crawfish Jambalaya

When I saw a post about Buc-ee’s Stuffed Chicken with Crawfish Jambalaya, my curiosity was piqued. While I’ve never bought anything from …

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1 hr 30 mins
C comfort-food. fall
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Main Dish

Grilled Sausage Pizza

Updated on April 6, 2025November 14, 2024 Leave a Comment on Grilled Sausage Pizza

Growing up, after school snacks and Friday nights often meant Totino’s pizza—crispy, cheesy, and absolutely no-frills. It was the kind …

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55 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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