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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
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  • 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 16)

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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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Main Dish

Cold Sesame Noodles

Updated on April 6, 2025September 6, 2024 Leave a Comment on Cold Sesame Noodles

Noodles? Yes, please! Seriously, if someone doesn’t like noodles, I’m not sure we can be friends. I mean, how could …

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Main Dish

Puerto Rican Pastelon: The Perfect Plantain Lasagna

Updated on April 6, 2025September 4, 2024 Leave a Comment on Puerto Rican Pastelon: The Perfect Plantain Lasagna

There are two things in this world that I will never say no to: plantains and lasagna. So, when I …

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Dessert

Pumpkin Sticky Toffee Pudding

Updated on September 7, 2025September 2, 2024 Leave a Comment on Pumpkin Sticky Toffee Pudding

Alright, people, it’s September, and you know what that means—pumpkin season is officially here! Cue the obligatory lattes, pies, and, of …

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BreakfastDessertSnackSweet Treat

Pumpkin Spice Cinnamon Rolls

Updated on September 7, 2025August 28, 2024 Leave a Comment on Pumpkin Spice Cinnamon Rolls

I love fall baking. The second the weather gets even remotely cooler (when Dallas hits 79 degrees), I’m in the …

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Main DishSalad

Chicken Salad with Creamy Poblano Dressing

Updated on April 6, 2025August 22, 2024 Leave a Comment on Chicken Salad with Creamy Poblano Dressing

Let’s be honest—there’s something deeply satisfying about throwing together a meal that tastes like it took hours, but in reality, …

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Main DishSalad

Roasted Beet Salad

Updated on April 6, 2025August 22, 2024 Leave a Comment on Roasted Beet Salad

Here’s the deal: I used to hate beets. Seriously, I was convinced they tasted like someone had just dug them …

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Main DishSalad

Strawberry Chicken Salad

Updated on April 6, 2025August 19, 2024 Leave a Comment on Strawberry Chicken Salad

Ah, the Strawberry Poppyseed Chicken Salad from Panera, my trusty sidekick on countless work trips. The one salad I could count on …

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Main DishSalad

Goi Ga (Vietnamese Chicken Salad)

Updated on April 6, 2025August 17, 2024 Leave a Comment on Goi Ga (Vietnamese Chicken Salad)

A Taste of Home I’ve been eating Goi Ga for as long as I can remember. Growing up in a Vietnamese household, …

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Coming from Louisiana, I was not about to pass up Coming from Louisiana, I was not about to pass up Natchitoches meat pies.

And yes, it’s pronounced Nack-uh-dish.

These little meat pies are filled with seasoned beef, onion, bell pepper, garlic, warm spices, and Tabasco, then baked until golden and served with a spicy buttermilk dip.

The dip is where things get very Southern very quickly: buttermilk, mayo, sour cream, celery salt, lemon juice, scallions, and more Tabasco. The pies are good on their own, but with the dip? Absolutely better.

They look more complicated than they are, which is always appreciated when you want something homemade but don’t feel like spending all day in your kitchen.

Have you ever had a Natchitoches meat pie?

#thesustainablekitchen  #louisianafood #southernrecipes #handpies #comfortfood
When you go to the grocery store, completely forge When you go to the grocery store, completely forget about your list, and walk out with a bunch of figs instead.

This is what happened.

These Honeyed Fig Crostatas are rustic, buttery, and exactly the kind of summer dessert I want when the produce section makes decisions for me. Fresh figs get tossed with honey, lemon, thyme, and a pinch of salt, then tucked into little pastry rounds and baked until golden and jammy.

It feels like the perfect farewell to summer because, let’s be honest, it’s practically pumpkin season now, right?

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🌱A Greener Bite of Sustainability
Fresh figs do not need much to become dessert. A little honey, lemon, thyme, and homemade pastry let the fruit stay the point, which is always a good move when the produce actually looks worth buying.

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Are we still doing summer desserts, or have you already emotionally moved on to pumpkin?

#thesustainablekitchen #crostata #summerdessert #rusticdessert #bakingfromscratch
Sticky toffee pudding for breakfast? I’m not seein Sticky toffee pudding for breakfast? I’m not seeing the problem.

These Sticky Toffee Overnight Oats are made with steel-cut oats, Medjool dates, cinnamon, brown sugar, and vanilla, then finished with a buttery maple-date sauce and a little drizzle of cream.

The slow cooker does the work here, and the oats cook gently in jars almost like a water bath. It gives them the best texture—tender, chewy, and not mushy, which is exactly why this is not your usual overnight oats situation.

And yes, it still counts as breakfast. I checked with myself and approved it.

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🌱A Greener Bite of Sustainability 
Using pantry staples like oats, dates, and maple syrup makes this a good make-ahead breakfast that keeps well in the fridge and helps cut down on rushed mornings and food waste.

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Would you eat this for breakfast or save it for dessert?

#overnightoats #oatsforbreakfast #dessertforbreakfast #stickytoffee #thesustainablekitchen
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
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