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The Sustainable Kitchen

The Sustainable Kitchen

The Sustainable Kitchen

The Sustainable Kitchen

  • Home
  • About Me
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    • Recipe Index
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    • Newsletter 2023
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The Sustainable Kitchen

The Sustainable Kitchen

  • Home
  • About Me
  • Recipes
    • Recipe Index
    • Cooking Methods
    • Cuisines
  • Blog
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HomeBlog (Page 16)

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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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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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Yes, another Hatch chile recipe because when Hatch Yes, another Hatch chile recipe because when Hatch chile season is over, what am I going to do?

One of my favorite things to eat as a kid was creamed corn straight out of the can. I know that probably sounds gross to some people, but I loved it then and I still love creamed corn now.

So this Creamed Corn Pasta with Hatch Chile is basically my adult version. Fresh corn, shallots, garlic and Hatch chile are cooked down until creamy, then mixed with cream cheese, Parmesan, butter and pasta. The Hatch chile adds just a little heat without overpowering the sweetness of the corn.

And if you can’t find Hatch chiles, use jalapeño or whatever green chile you like. It’s really just there to give the pasta a little kick.

🌱 A Greener Bite of Sustainability

Make sure you scrape those corn cobs! The corn milk and little bits left behind help make the sauce creamy, and you’re getting everything you can out of each ear instead of throwing half the good stuff away.

Please tell me I’m not the only person who loved canned creamed corn as a kid 😂

#pastapasta #hatchchile #creamypasta #cornpasta #thesustainablekitchen
@central_market is covered in Hatch chiles right n @central_market is covered in Hatch chiles right now, so obviously I took that as a personal assignment.

These Hatch Chile Crepes are filled with scrambled eggs, then covered with a savory ground beef and roasted Hatch chile sauce, Monterey Jack, Colby, and a little cilantro at the end.

As someone who loves spicy food, Hatch chiles are not exactly Thai chile-level spicy to me, but that is actually the point here. They bring a gentle heat and roasted green chile flavor without turning breakfast into a punishment, which feels especially correct when Dallas is sitting above 100 degrees.

You can also make these your own. Keep the beef, swap in chicken, or leave the meat out completely for a vegetarian version.

⸻

🌱A Greener Bite of Sustainability
This recipe is flexible enough to work with what you already have. Use Hatch chiles while they are in season, or swap in another mild pepper when they are not. Less rigid cooking means fewer extra grocery runs and less food waste.

⸻

Are you team Hatch chile everything, or do you need the season to calm down?

#hatchchile #hatchchileseason #thesustainablekitchen #brunchrecipes #dallasfoodblogger
I’ve been on a Korean sweet treat kick lately, and I’ve been on a Korean sweet treat kick lately, and these Coconut Jasmine Cream Buns are exactly the kind of dessert I want when Dallas is acting like the surface of the sun.

They’re made with soft milk bread, brushed with a simple glaze, coated in shredded coconut, and filled with jasmine whipped cream. I’m not usually a big jasmine tea person, but jasmine in dessert is different. It’s light, floral, and subtle without making you feel like you accidentally ate a candle.

This is not a quick 20-minute recipe, but it is manageable if you space it out. Make the dough ahead, let it proof overnight, infuse the cream, and fill the buns once everything is completely cool.
Soft, airy, cold cream in the middle, coconut on the outside — honestly, not a bad way to survive a heat wave.

🌱A Greener Bite of Sustainability
Making the dough ahead and spacing out the steps makes this recipe feel much more doable. It also turns simple ingredients like flour, milk, cream, and coconut into something that feels thoughtful without needing a long list of specialty items.

Are you a jasmine dessert person, or does floral flavor need to stay far away from your food?

#thesustainablekitchen #milkbread #koreandessert  #coconutdessert #summerdessert
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
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