F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Blogger Spotlight

Sprouted Kitchen on Goat Yogurt and the Next Kale

Sprouted Kitchen's Sara Forte

Sprouted Kitchen's Sara Forte Photo © Hugh Forte

Here, the blogs you should be reading right now with recipes and cooking tips from their creators. Plus: Each subject’s insider picks lead us to the next blogger of the week.

The Blog: Sprouted Kitchen

Sara Forte creates inspired, mostly vegetarian recipes using lots of whole grains, healthy fats and seasonal produce. Her husband, Hugh, shoots gorgeous pictures as she cooks.

What is your current ingredient obsession?
Goat yogurt. I try to eat as little cow dairy as possible, as goat [products are] more easily digested. I use the goat yogurt with granola, in waffle batter, use a dollop to make creamy dressings, etc. I am still forever faithfully obsessed with shallots, lemons, miso, eggs, chives and pistachios, but goat yogurt is the newer addition.

What is your favorite thing to do with kale? And do you have a prediction on what will be the next kale?
I have never had an aversion to it raw as a salad green. I take out the stem and chop the leaf really small. For my husband's sake, I will cut it with a softer green like romaine or butter lettuce. This time of year I like it with pomegranate seeds, feta and pistachios, and then we rotate the protein on top to make a lunch of it.

I honestly have no clue what will be next! This makes me sound old, but I feel like we've been through everything! It should be Romanesco, if only because it's stunning. And how incredible it is that stuff like this comes from the earth.

I saw you're working on a new book. Congrats! What is it? When is it due out?
I am! Slowly, but surely. The name is not in stone, but the direction is food that is either served and/or enjoyed in a single vessel—the bowl. For whole foods, produce-focused cooking, you end up eating a lot of green salads, grain salads, rice bowls. I wanted to come up with an inspired book around this theme. Food in bowls makes me think comfort, ease, community, family-style gatherings—that is what I want of my food. It is due out in spring 2015, from Ten Speed Press.

What three blogs are you really enjoying right now?
Oh, man, three!?! I have a dozen I read religiously. I love the writing on Happyolks and Seven Spoons; the photos and feel from Not Without Salt and A Year in Food; and the spunk and sass in Oh, Ladycakes and The First Mess.

Kristin Donnelly is a former Food & Wine editor and cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.

Related: F&W's Best Kale Recipes
Vegetarian Dinner Ideas
Follow of the Week: The First Mess's Laura Wright 

You Might Also Like powered by sheknows

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.