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.
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About the Author
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.
Read an Excerpt
How to Read This Book
One of the biggest challenges I faced when writing this book was explaining in words the precise details of how to make something, when in fact I don’t typically think about cooking in such a way. I wish you could just come over and I would show you! Words can often make easy tasks seem more difficult than they really are, and this book is far from advanced. Read through the recipe first, then go for it, referring to the recipe as necessary.
As I suggested above, you should trust your own intuition. I rarely offer measurements for salt and pepper because I feel everyone has their own preferences. I prefer less salt and tons of pepper, while Hugh likes the opposite, so I found it best to allow people to make that call on their own in most cases. You must taste as you go to figure this out. I would suggest finding a salt that you like and using it consistently. Different types of salt contain different minerals and have a different salinity, so a pinch of one is not always equal to a pinch of another. There are books dedicated to the art of using different salts, and this is not it. I use a fine-grain sea salt or pink salt in everyday cooking, and Maldon sea salt flakes for finishing dishes or sprinkling on top of some sweets.
Do you have the space (and the proper climate) to grow a lemon tree? You should plant one if you do. Fresh citrus juice adds a brightness to food that is unmatched by any vinegar. I consistently use Meyer lemons, which are sweeter and less acidic than standard lemons, because I have access to a tree. You can find Meyer lemons in markets in the winter and spring, but if you have your own tree you’ll have access to them for longer, plus you’ll save money in the long run. Am I starting off my book by suggesting you plant a tree? Why yes, yes I am. And an herb garden while you’re at it. You’ll thank me later.
We get the majority of our produce from a CSA program, which is basically a subscription to a farm. For our weekly payment we get a box of whatever happens to be in season. Because the box is limited to what is bountiful at that farm at that time, and often there are weeks when we get a lot of Swiss chard, I fill in the gaps at a farmers’ market or a grocery store that has a lot of organic options and a high turnover rate. This also gives me the chance to stock up on grains and flours from bulk bins, which tend to be more affordable than packaged goods. Your produce doesn’t have to be expensive, but you can usually tell by looking at it if it is “happy.” Is it firm, bright, and fragrant? Then it’s probably happy.
Where my food comes from and how it is grown is important to me. Even if you do not care about the politics of sustainable agriculture, the flavor of your food will be indescribably better when you cook food that is fresh and in season. Research what foods are in season in your area, and discover which markets sell them, and you will be certain to make good food because you started with good food.
There are a few terms in this book that are vague for good reason, but I respect that there are some cooks who like specifics. Here’s what I mean when you see the following:
Handful = short of 1/4 cup
Pinch = a bit less than 1/2 teaspoon
Heaping = a bit more than the measurement
Scant = just short of the measurement
This should be fun. Trust yourself. Find good company. Meyer lemons. Lots of herbs. Salt + pepper. Be well.
Turbinado sugar, for the rim
4 segments pink grapefruit, membrane removed (see page 54)
1/4 cup (2 ounces) freshly squeezed grapefruit juice
1 tablespoon (1/2 ounce) agave nectar, as needed
2 tablespoons (1 ounce) triple sec
1/4 cup (2 ounces) reposado tequila
Splash of coconut water
Pour a thin layer of the sugar onto a small plate. Rub a wedge of grapefruit around the rim of an old-fashioned-size glass, and roll the rim in the plate of sugar to coat. Set aside.
Put the grapefruit segments at the bottom of the prepared glass and fill it with ice. Add the grapefruit juice, agave nectar, triple sec, and tequila and give it a quick stir. Top the drink off with a generous splash of coconut water. Serve immediately.
You’ll have to use your discretion when making this recipe. I have tasted a few grapefruits whose juice is plenty sweet for this drink, but if yours is more tart, you’ll want to include the agave nectar. Squeezing citrus juice is pretty straightforward, but if you prefer, you can find fresh-squeezed grapefruit juice at well-stocked markets.
Coconut water, trendy beverage it is, doesn’t taste particularly like coconut nor is it very sweet, but it adds a nice subtle twist to the margarita. Here I give the measurements for making one margarita, but you can multiply the quantities as needed and mix everything in a pitcher.
Table of Contents
a bit about the sprouted kitchen ingredients and tools
To Start the Morning
roasted tomato and herb omelette quick apricot jam french press coffee ranchero breakfast tostadas vegetable eggs benedict soft scrambled eggs with creamy leeks multigrain carrot-date muffins pumpkin pecan granola creamy coconut barley with pomegranate molasses buckwheat crepes with smoked salmon cornmeal cakes with cherry compote tofu quiche in rosemary–almond meal crust baby spinach frittata with sweet potato hash crust mango mint lassi
Salads and Sides
the house salad grapefruit and crispy avocado salad haricot vert salad with avocado goddess dressing tuscan kale chopped salad papaya and red quinoa salad with mexican caesar dressing heirloom tomato stacks with bocconcini and kale pesto toasted millet salad with arugula, quick pickled onions, and goat cheese golden beet salad with cider vinegar dressing tangled carrot and broccoli sprout salad with tahini dressing stacked watermelon with feta and white balsamic fennel slaw braised white beans and leeks honey mustard broccoli salad delicata squash sformato brussel leaf and baby spinach sauté
young carrots en papillote winter wild rice casserole mashies and greens roasted acorn squash with hazelnuts and balsamic reduction roasted asparagus with bread crumbs and herbs spiced sweet potato wedges
asian tofu tacos with hoisin slaw beer bean– and cotija-stuffed poblanos roasted tomato soup smoky red lentil soup edamame dumplings moroccan stuffed squash roasted cauliflower capellini mushroom and brown rice veggie burgers creamy millet with roasted portobellos lentil meatballs with lemon pesto buckwheat harvest tart grilled flatbreads with pear, arugula, and goat cheese roasted wild cod with meyer lemon and caper relish soba bowls with tea-poached salmon walnut-crusted salmon with edamame mash green herb shrimp with summer squash couscous seared scallops on black quinoa with pomegranate gastrique chipotle and apple turkey burgers greek grilled chicken with tzatziki
Snacks to Share
quinoa collard wraps with miso-carrot spread lemon and herb hummus crunchy curried chickpeas beach day tuna salad honey almond butter toasty nuts sesame date yogurt cups strawberry and leek quesadilla low-yolk egg salad granola protein bars coconut loaf zucchini bread bites nut and seed crackers nori popcorn greens smoothie
The Happy Hour
white sangria black cherry refresher grapefruit margarita cucumber crush baked artichoke dip polenta squares with raw corn and blueberry relish grilled zucchini roll ups tempeh balls grilled eggplant pita pizzette mediterranean baked feta beets and greens with whipped feta spread mango guacamole with baked corn chips red grape salsa on crostini roasted plum tartines tofu summer rolls with cashew dipping sauce two-bite grilled cheese cumin lentil dip in endive leaves
almond meal cookies with coconut and cacao nibs dairy-free lemon crèmes with oat-thyme crumble almond meal–strawberry cake chocolate-drizzled oatmeal shortbread peanut butter pretzel tartlets cocoa hazelnut cupcakes grilled peaches with maple crème fraîche coconut lime tart goat cheese panna cotta with roasted figs inside-out apple pie à la mode flourless chocolate-banana pudding cakes with cinnamon cream oatmeal ice cream sandwiches fresh mint chip frozen yogurt acai sorbet
roasted garlic caramelized onions herb compound butter preserved lemons pot of beans grain cooking chart
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