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.

In this follow-up to her successful first book, The Sprouted Kitchen, blogger and author Sara Forte turns her attention to bowl food, which combines vegetables, whole grains, and lean proteins in one vessel to make a simple, complete, and nutritious meal.     The bowl is a perfect vessel in which to create simple, delicious, and healthy meals. When gathered together in a single dish, lean proteins, greens, vegetables, and whole grains nestle against each other in a unique marriage of flavor and texture. This is how Sara Forte, beloved food blogger and author of the James Beard Award–nominated book The Sprouted Kitchen, cooks every day—creating sumptuous recipes colorful enough to serve guests, simple enough to eat with a spoon while sitting on the couch, and in amounts plentiful enough to have easy leftovers for lunch the next day. In this visually stunning collection that reflects a new and healthier approach to quick and easy cooking, Sara offers delicious, produce-forward recipes for every meal, such as Golden Quinoa and Butternut Breakfast Bowl; Spring Noodles with Artichokes, Pecorino, and Charred Lemons; Turkey Meatballs in Tomato Sauce; and Cocoa Nib Pavlovas with Mixed Berries.From the Hardcover edition.

120 seasonal, flexible vegetable-forward recipes for family and friends that answer the question “what do I make for dinner when I feel overwhelmed?' from the Sara Forte, of the Sprouted Kitchen blog and Cooking Club.Around Our Table is Sara Forte’s third and most personal cookbook. It comes from years of work on the Sprouted Kitchen blog and Cooking Club, which has provided insights into how people actually want to cook and what obstacles they face. In Around Our Table, Sara shares her honest and unfussy insights from heavy lifting sauces that can work for multiple meals, to truly flexible meals (accommodating picky kids, dietary restrictions, and time limitation), tips on which dinners will travel well, feed a group, and freeze well. With ideas for all of life’s big moments; meals for birthdays, bridal showers, and meals to deliver to families with new babies, or sick relatives. The book contains sample menus for easy entertaining, and make-ahead meals in an approachable, forgiving way that relies on a mix of homemade and packaged ingredients.  Through 120 recipes, she shares her perspective on how she feeds her family and friends with dishes like Mexican Caesar Brussels with Cornbread Crispies, Chicken Parmesan Meatballs, and a Gingersnap Pumpkin Tart. These are endlessly flexible recipes, and headnotes and sidebars will include tips to prep ahead and swaps for making dishes gluten-free, dairy-free, and vegan or vegetarian.  Sara’s writing is like talking to a friend who has a little more kitchen experience than you and understands the obstacles you’re up against. 'Real food for real life! Around Our Table is a book I’ll be gifting all the hard-working, busy parents in my life. Filled with colourful and flavour-packed meals, the recipes are practical and adaptable, emphasising all the ways anchoring your cooking in real, whole foods is achievable.' – Heidi Swanson, author, Super Natural Cooking'I have been lucky to taste many of the recipes in this book and I can assure you it is full of honest, nourishing, and delicious food. A go-to book for every cook.' –​ Aran Goyoaga, creator of Cannelle et Vanille and 3-time James Beard Finalist

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.

In this follow-up to her successful first book, The Sprouted Kitchen, blogger and author Sara Forte turns her attention to bowl food, which combines vegetables, whole grains, and lean proteins in one vessel to make a simple, complete, and nutritious meal.     The bowl is a perfect vessel in which to create simple, delicious, and healthy meals. When gathered together in a single dish, lean proteins, greens, vegetables, and whole grains nestle against each other in a unique marriage of flavor and texture. This is how Sara Forte, beloved food blogger and author of the James Beard Award–nominated book The Sprouted Kitchen, cooks every day—creating sumptuous recipes colorful enough to serve guests, simple enough to eat with a spoon while sitting on the couch, and in amounts plentiful enough to have easy leftovers for lunch the next day. In this visually stunning collection that reflects a new and healthier approach to quick and easy cooking, Sara offers delicious, produce-forward recipes for every meal, such as Golden Quinoa and Butternut Breakfast Bowl; Spring Noodles with Artichokes, Pecorino, and Charred Lemons; Turkey Meatballs in Tomato Sauce; and Cocoa Nib Pavlovas with Mixed Berries.From the Hardcover edition.

120 seasonal, flexible vegetable-forward recipes for family and friends that answer the question “what do I make for dinner when I feel overwhelmed?' from the Sara Forte, of the Sprouted Kitchen blog and Cooking Club.Around Our Table is Sara Forte’s third and most personal cookbook. It comes from years of work on the Sprouted Kitchen blog and Cooking Club, which has provided insights into how people actually want to cook and what obstacles they face. In Around Our Table, Sara shares her honest and unfussy insights from heavy lifting sauces that can work for multiple meals, to truly flexible meals (accommodating picky kids, dietary restrictions, and time limitation), tips on which dinners will travel well, feed a group, and freeze well. With ideas for all of life’s big moments; meals for birthdays, bridal showers, and meals to deliver to families with new babies, or sick relatives. The book contains sample menus for easy entertaining, and make-ahead meals in an approachable, forgiving way that relies on a mix of homemade and packaged ingredients.  Through 120 recipes, she shares her perspective on how she feeds her family and friends with dishes like Mexican Caesar Brussels with Cornbread Crispies, Chicken Parmesan Meatballs, and a Gingersnap Pumpkin Tart. These are endlessly flexible recipes, and headnotes and sidebars will include tips to prep ahead and swaps for making dishes gluten-free, dairy-free, and vegan or vegetarian.  Sara’s writing is like talking to a friend who has a little more kitchen experience than you and understands the obstacles you’re up against. 'Real food for real life! Around Our Table is a book I’ll be gifting all the hard-working, busy parents in my life. Filled with colourful and flavour-packed meals, the recipes are practical and adaptable, emphasising all the ways anchoring your cooking in real, whole foods is achievable.' – Heidi Swanson, author, Super Natural Cooking'I have been lucky to taste many of the recipes in this book and I can assure you it is full of honest, nourishing, and delicious food. A go-to book for every cook.' –​ Aran Goyoaga, creator of Cannelle et Vanille and 3-time James Beard Finalist