ALMOST BLOOD ORANGE SOUFFLÉS My mouth started watering as soon as I came across the Blood Orange Soufflés in Laurent Tourendel’s Fresh from the Market . But alas, when I shopped for the meal, blood oranges in any shape or form proved to be elusive. Not willing to give up […]
crispy haddock with braised cabbage & orange polenta When I originally consulted Laurent Tourendel’s Fresh from the Market to find a suitable festive dinner recipe to make on Christmas Day, it didn’t take long to decide on the Crispy Red Snapper with Braised Cabbage and Orange Polenta. It […]
“ach du liebe zeit!” “Ach Du Liebe Zeit!” A phrase often heard from my mother, and repeated with glee by my children as a favorite “Oma-ism” (quotes from their Oma — the German word for Grandma). Interestingly, Darryl already knew and frequently used his own […]
sweet potato peanut soup This one I would call one of my top ten creations. The flavor and texture of the soup had an addictive quality. We ate this for 3 consecutive meals without getting tired of it, and still craved more. The inspiration for […]
My Grandmother’s Christmas Stollen This is a traditional German treat eaten at Christmas time. This particular recipe was my grandmother’s, and I have since perfected it through repetition, and also updated it to use modern techniques and equipment. I like the simplicity of this particular […]
thai vegetable curry Cooking is therapeutic for me. There is no better feeling than picking out fresh ingredients and transforming them into a mouth-watering dish. My most recent creation is a non-traditional, but very tasty Thai Vegetable Curry. First of all, a shoutout to Cookie […]
Sigrun’s Sustainable Kitchen features recipes, stories and more, representing multiple cuisines (Asian, Mediterranean, German, Middle Eastern, to name just a few). I am happy to share my passion for a sustainable and just food system, cooking, baking, and education with readers. You can learn more about what we (my partner, Darryl Benjamin, and myself) are doing to transform food systems through Real Food Seminars and The Breakthrough GMO Education Project.
