The Sprouted Kitchen: A Tastier Take on Whole Foods [A Cookbook]

Front Cover
Clarkson Potter/Ten Speed, Aug 28, 2012 - Cooking - 252 pages

Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront.

Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.

 

Selected pages

Contents

a bit about the sprouted kitchen
1
ingredients and tools
6
TO START THE MORNING
21
roasted tomato and herb omelette
23
quick apricot
24
french press coffee
26
ranchero breakfast tostadas
28
vegetable eggs benedict
31
smoky red lentil soup
98
edamame dumplings
101
moroccan stuffed squash
103
roasted cauliflower capellini
104
mushroom and brown rice veggie burgers
107
creamy millet with roasted portobellos
109
lentil meatballs with lemon pesto
110
buckwheat harvest tart
112

soft scrambled eggs with creamy leeks
32
multigrain carrotdate muffins
34
pumpkin pecan granola
36
creamy coconut barley with pomegranate molasses
39
buckwheat crepes with smoked salmon
40
cornmeal cakes with cherry compote
42
tofu quiche in rosemaryalmond meal crust
44
baby spinach frittata with sweet potato hash crust
46
mango mint lassi
49
SALADS AND SIDES
51
the house salad
52
grapefruit and crispy avocado salad
54
haricot vert salad with avocado goddess dressing
56
tuscan kale chopped salad
59
papaya and red quinoa salad with mexican caesar dressing
60
heirloom tomato stacks with bocconcini and kale pesto
62
toasted millet salad with arugula quick pickled onions and goat cheese
64
golden beet salad with cider vinegar dressing
66
tangled carrot and broccoli sprout salad with tahini dressing
69
stacked watermelon with feta and white balsamic
70
fennel slaw
72
braised white beans and leeks
74
honey mustard broccoli salad
76
delicata squash sformato
77
brussel leaf and baby spinach sauté
79
80 young carrots en papillote
80
winter wild rice casserole
81
mashies and greens
83
roasted acorn squash with hazelnuts and balsamic reduction
84
roasted asparagus with bread crumbs and herbs
86
spiced sweet potato wedges
88
MAINS91
91
asian tofu tacos with hoisin slaw
93
beer beanand cotijastuffed poblanos
94
roasted tomato soup
97
grilled flatbreads with pear arugula and goat cheese
115
roasted wild cod with meyer lemon and caper relish
117
soba bowls with teapoached salmon
120
walnutcrusted salmon with edamame mash
122
green herb shrimp with summer squash couscous
124
seared scallops on black quinoa with pomegranate gastrique
127
chipotle and apple turkey burgers
129
greek grilled chicken with tzatziki
132
SNACKS TO SHARE
135
quinoa collard wraps with misocarrot spread
137
lemon and herb hummus
138
crunchy curried chickpeas
141
beach day tuna salad
142
honey almond butter
145
toasty nuts
146
sesame date yogurt cups
149
strawberry and leek quesadilla
150
lowyolk egg salad
153
granola protein bars
154
coconut loaf
156
zucchini bread bites
158
nut and seed crackers
160
nori popcorn
161
greens smoothie
162
THE HAPPY HOUR
165
white sangria
167
black cherry refresher
168
grapefruit margarita
171
cucumber crush
172
baked artichoke
173
polenta squares with raw corn and blueberry relish
174
grilled zucchini roll
177
tempeh balls
178
Copyright

Other editions - View all

The Sprouted Kitchen: A Tastier Take on Whole Foods [A Cookbook]
Sara Forte
Limited preview - 2012
The Sprouted Kitchen: A Tastier Take on Whole Foods [A Cookbook]
Sara Forte
No preview available - 2012

Common terms and phrases

1/2 teaspoon sea agave nectar almond meal arugula avocado balsamic vinegar beans beets brown rice chopped fresh cilantro cloves garlic coarsely chopped coconut oil cooking crème fraîche crust dish dough dressing eggs extra-virgin olive oil feta finely chopped flavor flour food processor freshly ground pepper fridge garlic garnish gently goat cheese green grill hazelnut honey hummus ice cream ingredients kale lemon juice lentils let cool medium heat Meyer lemon milk minutes mixture nuts oats onions oregano Parmesan pinch of salt powder Preheat the oven quinoa recipe Remove rimmed baking sheet roasted room temperature salad salt and freshly salt and pepper sauce sauté sauté pan sea salt Serve immediately shallot simmer spoon Sprinkle squash stir to combine sweet tablespoons tablespoons extra-virgin olive tahini tart taste teaspoon sea salt texture thyme toasted tofu tomatoes toss turbinado sugar vanilla warm whisk whole grain yogurt za'atar zucchini

About the author (2012)

SARA FORTE discovered a love for whole foods when she volunteered at an organic farm while working toward her English degree at Cal Poly, San Luis Obispo. The interest led to an internship in Italy at a bed-and-breakfast and cooking school, jobs at a few different markets, and eventually a food blog, Sprouted Kitchen (sproutedkitchen.com), that she produces with her husband, Hugh. She writes recipes and stories about life while he documents their whole food approach to eating well. Her work has been featured in InStyle, Better Homes & Gardens, Sunset, Fine Cooking, The Kitchn, Etsy, Food 52, and EcoSalon. The Sprouted Kitchen was a recent finalist in Saveur’s Best Food Blog Awards for Best Food Photography. Sara continues to freelance in recipe development and take on small catering jobs on the side. They currently live in Dana Point, California, working, eating, and inspiring people to cook fresh, real food.

 
HUGH FORTE is a self-taught photographer whose work was born from traveling and wanting to document the life playing out around him. Although Hugh focuses most of his energy on wedding and lifestyle photography, he created Sprouted Kitchen as a gift to Sara so that they would have a creative outlet together, and he has since begun to experiment with a fresh approach to the art of food photography. With an aesthetic inspired largely by the natural beauty of the subject, his eye pairs well with Sara’s cooking style. Hugh’s work has been recognized by Smithsonian, Photo District News, and Condé Nast Traveler. While photography is both his profession and his passion, Hugh’s time is also invested in great books, fun waves, and the pursuit of a really good cup of coffee. 

Bibliographic information

TitleThe Sprouted Kitchen: A Tastier Take on Whole Foods [A Cookbook]
AuthorSara Forte
Photographs byHugh Forte
Editionillustrated
PublisherClarkson Potter/Ten Speed, 2012
ISBN1607741148, 9781607741145
Length252 pages
Subjects ›  › 

Cooking / Health & Healing / General
Cooking / Regional & Ethnic / Mediterranean
Cooking / Seasonal
  
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