Crystal Grobe is a local food writer who truly enjoys creating new dishes using fresh and local ingredients. Although she likes trying new restaurants for inspiration, the best dishes come from her own kitchen and she wants to share them with her readers.
Crystal created Café Cyan in 2006 as a way to share recipes and inspire others to try new foods. In early 2009, she created a food blog for WCCO called Bite of Minnesota, which focuses on local food in Minnesota and the surrounding area.
Crystal loves Minnesota and its vibrant community of interactive and innovative people. She is constantly on the go in search of new foods, events, music, and friends. She lives in the south metro with her husband, Ryan, which gives them easy access to both the bustling cities and the local farms.
The Instant Pot is electric, sits on the counter and has several programmable settings to cook all in one pot. So far, I’ve made a few batches of steel cut oats, cooked chickpeas, curried broccoli soup, kalua pork and a super amazing corn risotto.
My grown up winter break would have to include these Parmesan Skillet Eggs from Chrissy Teigen’s cookbook, “Cravings.”
The restaurant scene is always evolving. When one restaurant closes (we’ll miss you, Saffron), another opens. And lately, the Twin Cities is seeing a lot of openings.
When I first started on this food journey, I lived in the suburbs and was writing a vegan and vegetarian food blog. Since I rarely cooked anything with meat in it, I became so much more creative with vegetables, grains, beans and nuts.
In the pursuit of an easy dinner, slow cooker cabbage rolls are one of the meals that can make your life easier.
With flavors like ginger-pear and blueberry pepper, it wasn’t long until Lucille’s Kitchen Garden started to get shelf space in local stores and even received national exposure.
There are a few precious weeks in Minnesota when the weather is cool enough to have the windows wide open both day and night.
Last year I tried a box from HelloFresh and found an amazing combination of flavors with Chinese 5-Spice rubbed chicken, figs, and pan sauce. I vowed to make it again and it was a success.
Looking at the produce offerings lately, I figure it must be peak muscle season for farmers. Bushels upon bushels of tomatoes are on display along with melons of all types and sizes and let’s not forget about those giant heads of cabbage.
A month or so ago someone asked me if I eat a lot of fruit. I quickly responded, “no, not really”, thinking only of the apple I eat each day at work and completely forgetting about the 20 pounds of strawberries I had picked the weekend prior.
No time to make dinner? Feeding a crowd? Late night hunger? Pizza to the rescue!
Making this drink takes a couple of days so if you want it ready in time for the 4th, get some rhubarb and start the process!
Strawberries are here! I get so excited for pick-your-own season and strawberries kick it off. We trekked down to Lorence’s Berry Farm in Northfield on Saturday to join the crowds.
Even though our temperatures continue to fluctuate, it’s grilling season.
Beginning of the season offerings are usually limited to things like rhubarb, radishes, green onions and a salad mix or two. You can also expect preserved goods, fermented foods, meat, cheese, and plenty of sweets. I was particularly excited to find fresh mint, more specially spearmint so I could restock my supply of mint syrup.
Those sprouted mung beans from last week were a thing of beauty.
Ever since I got back from Arizona, I’ve been on a project kick. First, it was the preserved lemons, then grapefruit marmalade, candied grapefruit peels, grapefruit cleaning spray, lemon salt, and really, anything citrus related.
Typically used as a condiment in Moroccan cooking, preserved lemons have moved into the mainstream in recent years and really kick up the flavor in a dish.
Life has been a little hectic lately. Between family birthdays, an intense workload, and various side projects, it can be hard to get a healthy dinner on the table each night.
With Easter less than a week away, the food publications are loading us up with recipe and meal ideas. I can’t complain too much because I’m also going to share “The Perfect Recipe For Your Easter Gathering!” While my recipe is for a delicious ham, I’ve seen an abundance of lamb recipes recently. Is that a thing? Do families serve rack of lamb for Easter? If so, that sounds tasty but a little bit advanced, at least for me.
A friend introduced me to this smoothie, and it is so refreshing! I find myself craving it, and it surely fills the void of that mint chocolate chip ice cream I keep forgetting to buy.
I don’t know about you, but I get antsy in March. Antsy for winter to be over, antsy for a new season to be ushered in, antsy for new foods and antsy for some outdoor activities.
Do you ever go on a streak of making the same dish over and over again until one day, POOF, it’s gone and you’re onto something else? It happens to me often, especially when cooking seasonally since our seasons rotate so quickly.
It’s hard to believe that the Super Bowl has already come and gone. I’m not much of a football fan but I do enjoy the rituals of Super Bowl Sunday such as menu planning, a lazy Sunday, and an excuse to eat copious amounts of queso dip — yes, the Velveeta + Rotel kind.
When I think of winter fruits, there aren’t many that come to mind. The first fruit that pops into my head is winter citrus, merely because I’ve been ordering citrus from Fruitshare for several years now and it’s certainly my bright spot in the middle of winter.