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The Sustainable Kitchen

The Sustainable Kitchen

The Sustainable Kitchen

The Sustainable Kitchen

  • Home
  • About Me
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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 20)

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HolidaySoup

Leftover Turkey and Rice Soup

Updated on November 16, 2025November 24, 2023 Leave a Comment on Leftover Turkey and Rice Soup

I think everyone can agree the best part about Thanksgiving is the leftovers, but what to do with the picked-over …

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HolidayMain DishSide Dish

Authentic Cajun Dirty Rice

Updated on May 17, 2025November 18, 2023 Leave a Comment on Authentic Cajun Dirty Rice

Bold and flavorful Cajun Dirty Rice made with ground meat, spices, and aromatic vegetables. A classic Louisiana side dish perfect for weeknight dinners.

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HolidayMain Dish

Double-Cut Stuffed Pork Chop

Updated on April 6, 2025November 17, 2023 Leave a Comment on Double-Cut Stuffed Pork Chop

Have you ever had a meal at a restaurant and it just stays with you year after year? This is …

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HolidaySide Dish

Easy Southern Greens

Updated on November 27, 2025November 14, 2023 Leave a Comment on Easy Southern Greens

If you are from the South, you know greens always have an important place on the dinner table. Greens come …

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HolidaySide Dish

Sweet Potato Casserole

Updated on November 27, 2025November 11, 2023 Leave a Comment on Sweet Potato Casserole

Nothing says Thanksgiving more than sweet potatoes! This recipe is courtesy of my high school friend’s mom. I remember one …

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BreakfastDessertSweet Treat

Easy Cinnamon Rolls

Updated on September 4, 2025November 10, 2023 Leave a Comment on Easy Cinnamon Rolls

Cinnamon rolls. Who can resist them? I certainly can’t and I don’t know many that can. I’ve tried numerous cinnamon …

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SeafoodSide Dish

Mirliton Casserole

Updated on April 7, 2025November 7, 2023 Leave a Comment on Mirliton Casserole

Mirli WHAT? Okay, how about a chayote? Or perhaps a cactus pear? Call it whatever you want, but if you …

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HolidaySalad

Brussels Sprout Salad With Goat Cheese

Updated on April 6, 2025November 5, 2023 Leave a Comment on Brussels Sprout Salad With Goat Cheese

It used to be that Brussels sprouts were really controversial. You either like them, or you really hate them. There’s …

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Main DishSoup

Instant Pot Pho

Updated on November 16, 2025October 31, 2023 Leave a Comment on Instant Pot Pho

Soup season is upon us, and there is nothing more comforting than slurping a bowl of pho on a cold …

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DessertHoliday

Easy Pumpkin Tea Cake

Updated on September 7, 2025October 23, 2023 Leave a Comment on Easy Pumpkin Tea Cake

Are you tired of the same old pumpkin pie? While I love a good pumpkin pie, I also love experimenting …

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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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