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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 18)

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AppetizerMain Dish

Cold Soba Noodles (Zaru Soba)

Updated on April 6, 2025June 23, 2024 Leave a Comment on Cold Soba Noodles (Zaru Soba)

There is absolutely nothing more refreshing than cold noodles in the Summer. When it’s scorching outside, the last thing I …

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Dessert

Apple Hand Pies

Updated on April 6, 2025June 20, 2024 Leave a Comment on Apple Hand Pies

Nothing says Summer more than apple pies! While I love making whole pies, hand pies have some benefits that a …

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AppetizerMain DishSeafood

New Orleans Barbecue Shrimp

Updated on April 7, 2025June 7, 2024 Leave a Comment on New Orleans Barbecue Shrimp

If you’ve ever visited New Orleans and visited Pascal’s Manale, you’ve most likely had their Barbecue Shrimp. It’s a delicious dish …

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AppetizerMain DishSeafoodSoup

Vietnamese Crab and Asparagus Soup (Sup Mang Cua)

Updated on November 16, 2025May 29, 2024 Leave a Comment on Vietnamese Crab and Asparagus Soup (Sup Mang Cua)

WHAT IS CRAB AND ASPARAGUS SOUP? Crab and Asparagus soup, or Sup Mang Cua, is a Vietnamese crab and asparagus …

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AppetizerDessertMain Dish

Mango Sticky Rice

Updated on April 6, 2025May 25, 2024 Leave a Comment on Mango Sticky Rice

WHERE DID MANGO STICKY RICE COME FROM? It’s not clear where mango sticky rice originated. Although it is one of …

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AppetizerMain DishSeafood

Vietnamese Shrimp Spring Rolls

Updated on April 7, 2025May 20, 2024 Leave a Comment on Vietnamese Shrimp Spring Rolls

HISTORY OF SPRING ROLLS Like with most foods, the exact origins are unknown. Spring rolls are believed to have originated …

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DessertHolidaySweet Treat

Ube Macarons

Updated on April 6, 2025May 12, 2024 Leave a Comment on Ube Macarons

WHAT ARE MACARONS Macarons are small, soft cookies made of almond meal and sandwiched between a filling, usually a buttercream, …

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Main Dish

Spaghetti and Meatballs

Updated on April 6, 2025May 2, 2024 Leave a Comment on Spaghetti and Meatballs

For me, nothing is more comforting than a plate of meatballs and spaghetti. It invokes a carefree childhood and nostalgia …

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Drinks

Artichoke Tea Recipe (Cha Atiso)

Updated on April 6, 2025April 27, 2024 Leave a Comment on Artichoke Tea Recipe (Cha Atiso)

BENEFITS OF ARTICHOKE TEA Artichoke tea contains a plethora of health benefits, which makes it a very popular tea in …

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Main DishSide Dish

How to Make Boudin

Updated on April 6, 2025April 4, 2024 Leave a Comment on How to Make Boudin

If you’ve ever been to Cajun Country “down da bayou” in Louisiana, you’ve most likely seen boudin at grocery stores, …

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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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