WHAT I DO

HEY THERE, I'M KIMBERLY

I lead corporate cooking class experiences and am the recipe developer, writer, and photographer for the From Market to Table food blog that features small-scale recipes that are perfect for singles, couples, and date nights at home.

Cooking, especially a new dish, is a huge gamble. You are trusting your time, money, and energy to get dinner on the table, serve a memorable dessert, or whip up something delicious at the last minute. 

I’m here to help. I test recipes again and again until I get them exactly right. If I can’t wait to make the recipe again, then it’s not good enough for here. Call it inefficient, neurosis, OCD, or what have you, but ultimately it’s what makes these recipes shine and reach their full potential.

I hope you stick around and find recipes here you love and join me in class. You won’t regret it. 

MY STORY

IT ALL BEGAN WHEN I DIDN'T HAVE A CHOICE

I would like to say I chose a life in food, but really it chose me. I resisted for years, pursuing other endeavors until I couldn’t ignore it anymore.

It was staring me in the face. I was in chronic pain and diagnosed with an autoimmune disease. I had to change. I didn’t have a choice.

I chose nurturing relationships with local farmers and learning about the elemental pleasures of cooking with the seasons. I used cookbooks to form my culinary education and trial-and-error in the kitchen. For 6 years I fought my way back to health, and I finally won.

It wasn’t until I went to graduate school for food science where I honed the unique perspective I bring to the table. I look at food through the lenses of sourcing, safety, quality, and flavor. It is a different vantage point, one in which I embrace in all of its glory.

Today, I craft recipes inspired by the lush locale, cook with wholesome ingredients, and embrace the power of good, simple food. 

When I am not teaching cooking classes or developing new recipes in my kitchen, you can find me vegetable gardening in my backyard or walking my Mini-Goldendoodle, Ivy. 

MY STYLE

YOU SHOULD PROBABLY KNOW

01. Sweet-and-salty is my weak spot.

You don’t even want to see my contemplation in the ice cream aisle over salted caramel vs. peanut butter- dark chocolate. The competition is tough. Not to mention, I’m obsessed with sprinkling salt on all of my baked goods.

02. BUT NOT TOO SWEET.

I use less sugar and more wholesome ingredients such as whole grains, fruits, and vegetables while maintaining a mouthwatering flavor and texture.

03. I LOVE simple, yet bold flavors.

I want the flavor of the ingredients to truly shine. This usually means high-quality, seasonal ingredients. Thus, my local farmer’s know me by name. If this is too “granola” for you, that’s cool. We can still hang out; grocery store produce works in my recipes too.

04. I’m a midwesterner.

There will always be room for crockpots, casseroles (or hot dishes if you are Minnesotan), and dessert.

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