These were the concept seedlings that grew, or shall we say “sprouted,” into the So Cal-based blog founded by self described veggie addict, Sara Forte. Launched in May of 2008, Sprouted Kitchen brings a simple idea to the table: that pure, simple ingredients enjoyed surrounded by good company is not only healthful for the body but nourishing for the soul.

Planting Seeds

It was during her college years that Sara found her calling in food. While working toward her degree at Cal Poly, San Luis Obispo, Sara picked up a job at an organic farm on campus where she was able to get her hands dirty planting, harvesting and eating fresh, seasonal produce. A plump, juicy peach or a handful of crunchy, green kale. Food in its purest form, a very simple pleasure that few of us between demanding work schedules, carpool pick-ups and ongoing errands make time to enjoy. Her time spent on the farm became something she looked forward to and delighted in, taking the fruits of her labor, literally, from farm to table. After graduation, Sara landed a job at a Bed and Breakfast cooking school/olive farm in Italy. There, her days were spent picking olives off the facility’s surrounding trees, filling basket upon basket to later de-leaf, clean and press to produce fresh olive oil. Evenings were reserved for the cooking classes where groups of hungry travelers would learn to prepare delectable dishes made using the abundance of local ingredients found in Italy: ripe, red tomatoes, rich, earthy truffles, a sprinkle of nutty parmesan. Her time in Italy further rooted her affinity for fresh, locally grown ingredients. The simple pleasure of a Caprese salad prepared with a drizzle of olive oil made from olives she had picked herself earlier that day not only tasted better but felt better knowing exactly where the ingredients had come from.

After graduation, Sara landed a job at a Bed and Breakfast cooking school/olive farm in Italy. There, her days were spent picking olives off the facility’s surrounding trees, filling basket upon basket to later de-leaf, clean and press to produce fresh olive oil. Evenings were reserved for the cooking classes where groups of hungry travelers would learn to prepare delectable dishes made using the abundance of local ingredients found in Italy: ripe, red tomatoes, rich, earthy truffles, a sprinkle of nutty parmesan. Her time in Italy further rooted her affinity for fresh, locally grown ingredients. The simple pleasure of a Caprese salad prepared with a drizzle of olive oil made from olives she had picked herself earlier that day not only tasted better but felt better knowing exactly where the ingredients had come from.

Growing Roots

Post Italy, Sara returned to her hometown in Orange County, California and settled into a job that paid the bills, but she never lost her hunger for a career in food. She needed an outlet to fulfill her passion. Inspired and encouraged by Hugh, her photographer boyfriend (now husband), Sara decided to combine her fervor for cooking with her writing skills to create-what else-a blog.

“I believe that eating fresh is better for our bodies and what we should do for ourselves,” Sara says, adding, “Not only is it healthier for you and the environment, but eating seasonally also tastes better and saves money. ‘‘

Between Sara developing nutritious and simple to recreate recipes and Hugh photographing the culinary creations (and playing taste-tester/food critic), Sprouted Kitchen quickly developed thousands of foodie followers. With concoctions like Nectarine and Fennel Salad or Pear and Buckwheat Pancakes, and posts as pleasing to the eyes as they are the taste buds (thanks to Hugh’s photography), Sprouted Kitchen became a reputable recipe source throughout the blogosphere. Though the majority of her recipes feature the color green, Sara always weaves a sprinkle of decadence into the mix. Those with a sweet tooth can indulge without derailing their diet with seemingly sinful creations like Salted Caramel Ice Cream or Dark Chocolate Dipped Macaroons. And while her posts offer a little bit of this and a little bit of that, they all remain true to the key ingredients of the blog: fresh, seasonal and locally grown.

Spreading Branches

After a string of unfulfilling jobs, Sara decided to pour herself fulltime into the blog. With her growing fan base and commitment to sharing tasty and inventive ways to make the most of fresh produce, whole grains (and the occasional splurge item), it was clear that Sprouted Kitchen was more than just a blog. It suggests a way of life. It wasn’t long before a book offer made its way to Sara’s inbox. Nowadays, Sara splits her time between her kitchen while testing recipes for the book and at the computer, maintaining the blog for her loyal readers. Hugh continues to photograph each dish and is, of course, first in line to sample the good-for-you goods (even if that means sampling four dozen variations of carrot date muffins). The duo’s hard work will come to fruition with the launch of the new book (title TBD), which will be hitting shelves Fall 2012. Sprouted Kitchen fans can expect to see an expanded version of the type of recipes featured on the blog and because Sara believes a meal is much better when shared with family, friends and loved ones, the book will have a clear focus on entertaining. Speaking of company, Sara also has plans to host cooking classes and dinner parties for private groups in the future. While it may be known as the Sprouted Kitchen, Sara is without a doubt planting some deep roots and helping to change the way we think about food, one bite of cruciferous veggies at a time. Don’t know what to make for dinner tonight? Head to sproutedkitchen.com now!

10 Questions with Sprouted Kitchen

1. Favorite kitchen gadgets: Microplane zester, food processor and scissors. Simple, I know, but I use them for anything from cutting herbs to cutting up a flatbread pizza…. I’m super professional.
2. If you were going to die tomorrow, what would you want your last meal to be? Caramelized leeks, Hugh’s scrambled eggs with goat cheese and herbs, fresh grainy bread and a pint of coconut gelato.
3. Fave restaurant: Café Zoolu in Laguna Beach. Freshest fish around and owned by a very hard working couple.
4. Three staple ingredients you always have on hand: Meyer lemons, Greek yogurt and fresh herbs
5. Go-to meal: Chopped salads with a grain and protein to make them filling. Anything in a bowl.
6. Fave food blogs: Heidi of 101cookbooks.com for wonderful food, orangette.blogspot.com for fabulous writing, whatkatieate.blogspot.com for photos.
7. Where do you shop for your ingredients? I get most produce at South Coast Farms in San Juan Capistrano, Trader Joe’s for pantry staples and organic dairy and the final stop is Henry’s for everything in between.
8. Advice for those trying to cook healthy food using local and seasonal ingredients? Start with small swaps. For example, using the lighter more flavorful cheeses (feta, goat, parmesan), making dressing from scratch, working in whole grain flours and playing around with produce. Look for what is seasonal, or ask at a farmers market so you are getting the most out of your food.
9. Most popular blog posts: Red Grape Salsa on Goat Cheese Crostini, Mediterranean Quinoa Bowl and, though not food-related, our engagement post!
10. What is it like working with your hubby as your photographer and live-in taste tester? I think by working on this project together, we have learned how to communicate better with each other and refined our approach to constructive feedback. If I am developing a recipe, I know Hugh gives me an honest opinion because he wants the best for me (and knows sometimes I can go overboard on the lemon or be stingy with the salt by personal preference). Same thing goes with his photography. It’s a great partnership, and I know we both respect each other’s creativity.

Inside the Sprouted Kitchen

This colorful combo is perfect for a light lunch or can be paired up with a protein to create a nutritious and satisfying meal. Many of Sara’s recipes, like those below, cater to different food allergies and dietary restrictions. In this case, Sara made use of the high-protein, high-fiber grain, quinoa, in the salad and served up the hummus with some rice and bean crackers to satisfy gluten-free eaters. But with the fresh flavor and variety of textures, we promise wheat nibblers won’t mind being served this palate-pleasing meal!