I get inspired when food is the purest form of itself. A peach from a farmer’s market at the end of August tastes exactly like a peach shouldI’ve worked at a grocery store and two farms, and can attest to the fact that eating seasonally tastes better. My intention is to make healthy-ish food that fits into your everyday life, using mostly produce, whole grains, healthy fats, natural sugar alternatives and the like. I would qualify salad as my favorite food, but ice cream and a fudgy brownie come in a close second. I don't subscribe to one particular diet or foods that are labeled as "good" or "bad." I try to eat mostly vegetables, and listen to my body outside of that. In this space, you will find recipes that use seasonal ingredients to create snacks and meals that work for my family. I don’t really measure, so the recipes are usually educated guesses that should work for you, and hopefully pass on the sense of ease and flexibility I find beautiful about being in the kitchen when you don't overthink things. Alter my suggestions based on your own tastes- a little more of this, a little less of that. 

My love, Hugh, happens to be quite the talented photographer.  A completely self-taught, image-making mastermind. This blog is our adventure together; for him to take photos, me to learn more about cooking, and enjoy food in good company. We have a curious and energetic 3.5 year old named Curran and a very spicy 2 year old daughter, Cleo. 

We released our first cookbook with Ten Speed Press in early fall of 2012 - Sprouted Kitchen: A Tastier Take on Whole Foods. It is essentially an echo of the blog's style: a collection of breakfast, snacks, appetizers, mains and treat ideas. The book is mostly vegetarian and produce focused, and my goal is to bridge the gap between eating well and entertaining. Our second book, Bowl + Spoon, was released April 2015 and is a book full of recipes focused around a single vessel - the bowl. We are currently working on a meal planning subscription, that will be a closer reflection of the meals we're eating weekly. My goal is to help people - focusing on the capable, but perhaps more beginner cook - in organizing their time at the market and in the kitchen to prepare a handful of healthy-ish meals during the week. Launch is planned for August 2018.

 We look forward to your comments, and hope to bring you to a table with people you love. 



What kind of camera equipment does Hugh use?

I make most of the images you see on Sprouted Kitchen with a Canon 5D Mark III + Canon 50mm f/1.2L prime lens. For the tighter images, I'll use a Sigma 50mm f/2.8 EX DG Macro prime lens. 

For a complete rundown on what's in my bag or on my desk, you can click here.

Do you do giveaways and product review?

We do not. We do sponsored posts and you may email me for a rate sheet. 

Do either of you do freelance work?

Yes! Both recipe development and food photography, respectively, are careers we pursue outside of this space. You can find Hugh's food portfolio here. What you see here on Sprouted Kitchen demonstrates our consistency of style, and if you like what you see, we're up for new projects and opportunities. 

Sara's favorite foods?

Eggs. Leeks. Greens of any sort. Ice Cream. Toasted + Unsalted Pistachios. 

Hugh's favorite foods?

Cheeseburgers. Coffee. Bacon. Peanut Butter and Chocolate things. Sara's Turkey Meatballs.