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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 20)

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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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S soup
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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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Side Dish

Homemade Butter

Updated on April 26, 2025October 19, 2023 Leave a Comment on Homemade Butter

Churn, Baby Churn Making butter at home is easier than you think—and the taste? Unbeatable. HOW TO MAKE HOMEMADE BUTTER …

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Main DishSeafood

Garlic Soba Noodles

Updated on April 26, 2025October 12, 2023 Leave a Comment on Garlic Soba Noodles

Quick and easy garlic soba noodles with a savory sauce. Perfect for weeknight dinners and customizable with your favorite veggies or proteins.

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30 mins

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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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