{"product_id":"the-sprouted-kitchen-isbn-9781607741145","title":"The Sprouted Kitchen","description":"\u003cp\u003e\u003cb\u003eSprouted 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.\u003cbr\u003e \u003c\/b\u003e\u003cbr\u003e Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. \u003ci\u003eThe Sprouted Kitchen\u003c\/i\u003e 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, \u003ci\u003eThe Sprouted Kitchen\u003c\/i\u003e will help you sneak a bit of delicious indulgence in among the vegetables.\u003cbr\u003e\u003c\/p\u003ea bit about the sprouted kitchen\u003cbr\u003e ingredients and tools \u003cbr\u003e  \u003cbr\u003e\u003cu\u003eTo Start the Morning\u003c\/u\u003e\u003cbr\u003e roasted tomato and herb omelette\u003cbr\u003e quick apricot jam\u003cbr\u003e french press coffee\u003cbr\u003e ranchero breakfast tostadas\u003cbr\u003e vegetable eggs benedict\u003cbr\u003e soft scrambled eggs with creamy leeks\u003cbr\u003e multigrain carrot-date muffins\u003cbr\u003e pumpkin pecan granola\u003cbr\u003e creamy coconut barley with pomegranate molasses\u003cbr\u003e buckwheat crepes with smoked salmon \u003cbr\u003e cornmeal cakes with cherry compote\u003cbr\u003e tofu quiche in rosemary–almond meal crust\u003cbr\u003e baby spinach frittata with sweet potato hash crust\u003cbr\u003e mango mint lassi\u003cbr\u003e  \u003cbr\u003e\u003cu\u003eSalads and Sides\u003c\/u\u003e \u003cbr\u003e the house salad \u003cbr\u003e grapefruit and crispy avocado salad \u003cbr\u003e haricot vert salad with avocado goddess dressing\u003cbr\u003e tuscan kale chopped salad\u003cbr\u003e papaya and red quinoa salad with mexican caesar dressing\u003cbr\u003e heirloom tomato stacks with bocconcini and kale pesto\u003cbr\u003e toasted millet salad with arugula, quick pickled onions, and goat cheese\u003cbr\u003e golden beet salad with cider vinegar dressing\u003cbr\u003e tangled carrot and broccoli sprout salad with tahini dressing \u003cbr\u003e stacked watermelon with feta and white balsamic fennel slaw\u003cbr\u003e braised white beans and leeks\u003cbr\u003e honey mustard broccoli salad\u003cbr\u003e delicata squash sformato\u003cbr\u003e brussel leaf and baby spinach sauté\u003cbr\u003e young carrots en papillote\u003cbr\u003e winter wild rice casserole\u003cbr\u003e mashies and greens\u003cbr\u003e roasted acorn squash with hazelnuts and balsamic reduction\u003cbr\u003e roasted asparagus with bread crumbs and herbs\u003cbr\u003e spiced sweet potato wedges\u003cbr\u003e  \u003cbr\u003e\u003cu\u003eMains \u003c\/u\u003e\u003cbr\u003e asian tofu tacos with hoisin slaw\u003cbr\u003e beer bean– and cotija-stuffed poblanos\u003cbr\u003e roasted tomato soup\u003cbr\u003e smoky red lentil soup\u003cbr\u003e edamame dumplings\u003cbr\u003e moroccan stuffed squash\u003cbr\u003e roasted cauliflower capellini\u003cbr\u003e mushroom and brown rice veggie burgers\u003cbr\u003e creamy millet with roasted portobellos\u003cbr\u003e lentil meatballs with lemon pesto\u003cbr\u003e buckwheat harvest tart \u003cbr\u003e grilled flatbreads with pear, arugula, and goat cheese\u003cbr\u003e roasted wild cod with meyer lemon and caper relish\u003cbr\u003e soba bowls with tea-poached salmon \u003cbr\u003e walnut-crusted salmon with edamame mash\u003cbr\u003e green herb shrimp with summer squash couscous\u003cbr\u003e seared scallops on black quinoa with pomegranate gastrique\u003cbr\u003e chipotle and apple turkey burgers\u003cbr\u003e greek grilled chicken with tzatziki \u003cbr\u003e  \u003cbr\u003e\u003cu\u003eSnacks to Share\u003c\/u\u003e\u003cbr\u003e quinoa collard wraps with miso-carrot spread\u003cbr\u003e lemon and herb hummus\u003cbr\u003e crunchy curried chickpeas\u003cbr\u003e beach day tuna salad\u003cbr\u003e honey almond butter\u003cbr\u003e toasty nuts\u003cbr\u003e sesame date yogurt cups\u003cbr\u003e strawberry and leek quesadilla\u003cbr\u003e low-yolk egg salad\u003cbr\u003e granola protein bars\u003cbr\u003e coconut loaf\u003cbr\u003e zucchini bread bites\u003cbr\u003e nut and seed crackers\u003cbr\u003e nori popcorn\u003cbr\u003e greens smoothie\u003cbr\u003e  \u003cbr\u003e\u003cu\u003eThe Happy Hour \u003c\/u\u003e\u003cbr\u003e white sangria\u003cbr\u003e black cherry refresher\u003cbr\u003e grapefruit margarita\u003cbr\u003e cucumber crush\u003cbr\u003e baked artichoke dip\u003cbr\u003e polenta squares with raw corn and blueberry relish \u003cbr\u003e grilled zucchini roll ups\u003cbr\u003e tempeh balls\u003cbr\u003e grilled eggplant pita pizzette\u003cbr\u003e mediterranean baked feta\u003cbr\u003e beets and greens with whipped feta spread\u003cbr\u003e mango guacamole with baked corn chips\u003cbr\u003e red grape salsa on crostini\u003cbr\u003e roasted plum tartines\u003cbr\u003e tofu summer rolls with cashew dipping sauce\u003cbr\u003e two-bite grilled cheese \u003cbr\u003e cumin lentil dip in endive leaves\u003cbr\u003e  \u003cbr\u003e\u003cu\u003eTreats\u003c\/u\u003e\u003cbr\u003e almond meal cookies with coconut and cacao nibs\u003cbr\u003e dairy-free lemon crèmes with oat-thyme crumble\u003cbr\u003e almond meal–strawberry cake\u003cbr\u003e chocolate-drizzled oatmeal shortbread \u003cbr\u003e peanut butter pretzel tartlets\u003cbr\u003e cocoa hazelnut cupcakes\u003cbr\u003e grilled peaches with maple crème fraîche\u003cbr\u003e coconut lime tart\u003cbr\u003e goat cheese panna cotta with roasted figs\u003cbr\u003e inside-out apple pie à la mode\u003cbr\u003e flourless chocolate-banana pudding cakes with cinnamon cream\u003cbr\u003e oatmeal ice cream sandwiches\u003cbr\u003e fresh mint chip frozen yogurt\u003cbr\u003e acai sorbet \u003cbr\u003e  \u003cbr\u003e\u003cu\u003e etc. \u003c\/u\u003e\u003cbr\u003e roasted garlic\u003cbr\u003e caramelized onions\u003cbr\u003e herb compound butter\u003cbr\u003e preserved lemons\u003cbr\u003e pot of beans\u003cbr\u003e grain cooking chart\u003cbr\u003e  \u003cbr\u003e with gratitude\u003cbr\u003e about us \u003cbr\u003e index\u003cp\u003e“Sara’s recipes are to be shared and savored. Nutritious, hearty, and relaxed, this book is filled with attractive food and beautiful photographs. Love it all around.”\u003cbr\u003e—Aran Goyoaga, creator of Cannelle et Vanille and author of \u003ci\u003eSmall Plates and Sweet Treats\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e“The minute I landed on the Sprouted Kitchen website years ago, I knew I’d stumbled on a kindred spirit. Everything I loved about the site extends itself beautifully into this cookbook—the vibrant focus on whole foods, the enticing photography, the inspired ingredient combinations, and Sara’s approachable voice. I imagine this book being a welcome addition in many, many kitchens.”\u003cbr\u003e—Heidi Swanson, author of \u003ci\u003eSuper Natural Every Day\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e“We all aspire to eat healthfully, but sometimes those good intentions are foiled by hard-to-source ingredients, restrictive fad diets, and other road-blocks. Sara Forte’s simple yet inventive recipes and straightforward approach to good, clean cooking are a breath of fresh air. From buckwheat tarts to nori popcorn, crispy avocado wedges to sesame date yogurt cups, I can’t wait to get cooking.”\u003cbr\u003e—Luisa Weiss, creator of The Wednesday Chef and author of \u003ci\u003eMy Berlin Kitchen\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e“From gastriques to grape salsas and collard wraps to lassis, \u003ci\u003eThe Sprouted Kitchen \u003c\/i\u003eproves that eating whole foods can be nutritious, approachable, and interesting. Sara and Hugh are my kitchen kin as they cook and shoot seasonally based, California-focused cuisine in a contemporary and smart manner. This book is a guide for the conscientious eater with creative yet doable ways to cook ethically, practically, and—most importantly—deliciously.”\u003cbr\u003e—Aida Mollenkamp, host of Ask Aida and FoodCrafters\u003c\/p\u003eSARA 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 \u0026amp; 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. \u003cbr\u003e\u003cp\u003e \u003cbr\u003e 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. \u003c\/p\u003e\u003cb\u003eHow to Read This Book\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e     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.\u003cbr\u003e     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. \u003cbr\u003e     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. \u003cbr\u003e     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.\u003cbr\u003e     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. \u003cbr\u003e 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:\u003cbr\u003e  \u003cbr\u003e Handful = short of 1\/4 cup\u003cbr\u003e Pinch = a bit less than 1\/2 teaspoon\u003cbr\u003e Heaping = a bit more than the measurement \u003cbr\u003e Scant = just short of the measurement\u003cbr\u003e  \u003cbr\u003e This should be fun. Trust yourself. Find good company. Meyer lemons. Lots of herbs. Salt + pepper. Be well. \u003cbr\u003e  \u003cbr\u003e  \u003cbr\u003e\u003cb\u003eGrapefruit Margarita\u003c\/b\u003e\u003cbr\u003e Serves 1  \u003cbr\u003e  \u003cbr\u003e Turbinado sugar, for the rim\u003cbr\u003e 4 segments pink grapefruit, membrane removed (see page 54)\u003cbr\u003e Ice\u003cbr\u003e 1\/4 cup (2 ounces) freshly squeezed grapefruit juice\u003cbr\u003e 1 tablespoon (1\/2 ounce) agave nectar, as needed\u003cbr\u003e 2 tablespoons (1 ounce) triple sec\u003cbr\u003e 1\/4 cup (2 ounces) reposado tequila \u003cbr\u003e Splash of coconut water\u003cbr\u003e  \u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003e 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.\u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003eCoconut 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. \u003cbr\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46301899653349,"sku":"NP9781607741145","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607741145.jpg?v=1767741636","url":"https:\/\/k12savings.com\/es\/products\/the-sprouted-kitchen-isbn-9781607741145","provider":"K12savings","version":"1.0","type":"link"}