Learning how to make bread can be intimidating. I suggest starting with a simpler dough like focaccia. The Kitchn has a great recipe that I use for guidance and then switch up the toppings. Today I made one with chopped parsley pesto and slow-roasted cherry […]
Tahini Kale Slaw and Roasted Tamari Portobello Bowl Ingredients:2 large Portobello mushrooms2 tablespoons toasted sesame or grapeseed oilsea salt and fresh ground pepper1 tablespoon tamari or low sodium soy sauceSlaw:1 bunch lacinato kale, stems removed1 carrot, grated3 green onions, white and green parts, choppedTahini Citrus […]
The Chef:
Sara is a published cookbook author who is celebrated for her unique and healthy approach to food. Her and her husband Hugh, write, cook and photograph for their food blog, Sprouted Kitchen. Sara worked on an organic farm in college and then lived at a villa/ cooking school in Tuscany where she learned to appreciate fresh, wholesome food. She has been documenting her food journey for several years and offering great tips for eating seasonally, cooking with whole grains and embracing more produce.
Her cooking style in her second cookbook Bowl + Spoon:
Sara describes her approach to her second book as “food in a bowl: combinations of vegetables, whole grains, lean proteins, big salads- texture and flavor that go together to make a simple, nutritious meal that makes sense composed in one vessel.”
Cooking with whole grains: Sara recommends trying quinoa, brown rice, rice or quinoa pasta, soba noodles, old-fashioned oats or steel cut, millet, bulgur, and farro. You want to get to know each grain, their flavor profiles, textures and subtleties in order to choose which one will be your base to build a perfect bowl for breakfast lunch or dinner. I will be sharing her recipe for Tahini Kale Slaw and Roasted Tamari Portobello Bowl w/ brown rice.
