From Market to Table

WHAT I DO

HEY THERE, I'M KIMBERLY

I am a recipe developer and writer who teaches corporate cooking classes and develops small-scale recipes that are perfect for singles, small households, or 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. You won’t regret it. 

I'M ALL ABOUT

slow mornings, black coffee, quick wins, small gestures, salty cocktails, and helping you make bad ass food without endless leftovers.

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 managing community food system projects for a local nonprofit 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.

FREE GUIDE

HOW TO MAKE PRODUCE LAST UNTIL FRIDAY 
(and still want to eat it)

Download this guide to learn how to buy and store 23 fruits and vegetables so they last for days (not hours). Stop wasting produce now.

I NEED THIS!

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