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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
    • Newsletter 2025
    • Newsletter 2026
  • Contact
HomeBlog (Page 15)

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Main Dish

Butternut Squash Ravioli

Updated on April 6, 2025September 30, 2024 Leave a Comment on Butternut Squash Ravioli

Let’s be honest—nothing says “I have my life together” quite like making homemade ravioli. And if you’ve got a butternut …

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30 mins
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BreakfastMain Dish

Pumpkin French Toast

Updated on September 7, 2025September 27, 2024 Leave a Comment on Pumpkin French Toast

Let’s talk about one of my favorite things: pumpkin everything! As soon as fall hits, I’m all about incorporating pumpkin …

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Main DishSmall BatchSnack

Peach and Brie Grilled Cheese

Updated on April 11, 2025September 25, 2024 Leave a Comment on Peach and Brie Grilled Cheese

So, I recently made a batch of Japanese Milk Bread, and as any self-respecting bread lover would do, I asked …

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BreadSide Dish

Japanese Milk Bread

Updated on April 6, 2025September 23, 2024 Leave a Comment on Japanese Milk Bread

Honestly, what’s not to love about Japanese Milk Bread? It’s soft and pillowy in a way that almost doesn’t make sense. …

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AppetizerBreadSide Dish

How to Make Garden Focaccia

Updated on April 6, 2025September 20, 2024 Leave a Comment on How to Make Garden Focaccia

There’s something special about making focaccia from scratch, especially when it’s topped with vibrant, fresh veggies. I swear, every time …

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Main Dish

Instant Pot Ga Roti (Vietnamese Roasted Chicken)

Updated on April 6, 2025September 18, 2024 Leave a Comment on Instant Pot Ga Roti (Vietnamese Roasted Chicken)

If there’s one dish that instantly takes me back to my childhood, it’s Ga Roti—Vietnamese roast chicken. There’s just something …

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DessertSweet Treat

Pumpkin Snickerdoodle

Updated on September 7, 2025September 16, 2024 Leave a Comment on Pumpkin Snickerdoodle

Pumpkin Snickerdoodles: A Match Made in Fall Heaven I’m not even going to pretend I don’t have a problem—when fall …

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Soup

French Mushroom Soup

Updated on November 16, 2025September 13, 2024 Leave a Comment on French Mushroom Soup

French Mushroom Soup: The Perfect Dallas “Cold Front” Dish Let me paint the picture: Dallas finally gets a cool front, …

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AppetizerMain Dish

Asian Chicken Lettuce Wraps

Updated on April 6, 2025September 11, 2024 Leave a Comment on Asian Chicken Lettuce Wraps

If there’s one dish that always hits the spot, it’s these Asian Chicken Lettuce Wraps. I remember the first time …

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DessertSnackSweet Treat

Apple Fritters: Fall Sweetest Treats

Updated on October 18, 2025September 7, 2024 Leave a Comment on Apple Fritters: Fall Sweetest Treats

Let’s get one thing straight—I’m a sucker for anything that involves frying dough. Add apples to the mix, and I’m …

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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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