Crystal Grobe is a Minneapolis-based food writer who enjoys exploring seasonal and local foods. She can be found wandering farmers markets, picking produce at local farms (a lot of it), and enjoying the fantastic food community in Minnesota.
Crystal has spent over a decade writing about food for outlets like WCCO, City Pages, and Twin Cities Food Finds. She has developed recipes for General Mills, tested recipes for chefs, and had a very short-lived morning show segment on WCCO-TV talking about ingredients at the farmers market.
When she’s not writing about food, she’s working as a corporate content strategist and freelance social media consultant while trying to travel the world as much as possible.
It’s a great cocktail for the colder weather ahead and a perfect time to experiment to find your own favorite version.
If you’re anything like me, you are trying to adjust to the cooler temperatures (okay, cold temperatures – it was 35 degrees walking into work yesterday). My body is craving food. Lots of it. As much as I want to eat pasta and pizza and other heavy dishes, I know it’s all about balance so I try to work in a few full flavored and veggie heavy meals each day so I can still indulge in those carb-heavy dishes.
The kids are off to school and holiday shopping hasn’t started yet (well, not major shopping) and suddenly you have some free time again!
This time of year the offerings are abundant, the prices are low, and it’s a great time to preserve the tastes all winter long.
This month I’ve had the luxury of having a little extra free time on my hands to stock the freezer with things that will help with future meal prep like beef, bacon and kale meatballs, breakfast burritos, breaded eggplant, and a whole bunch of basil pesto. Add that to our stash of frozen fruit, salmon, and other tidbits and I think we’re set for winter – or at least partway through winter since it does tend to be long.
Was that it? Was that summer? Dang. Let’s take a look back at August and pretend fall isn’t around the corner. This week I’ve highlighted a new food truck find, a new item at a favorite restaurant, and a delicious coffee treat to keep you going all day long.
What dishes would you add microgreens and pea shoots to?
Recently, I’ve come to realize that I can still make tasty frozen desserts without an ice cream maker.
Between music festivals like Rock the Garden, birthday parties, and beautiful patio weather, there’s always something to fill up the long days of summer.
It’s almost like having the ocean in your backyard, but it’s not the ocean, it’s Lake Superior, which is just as fantastic in it’s own right.
Despite winning several awards and receiving great reviews over the last two years, Brewer’s Table is closing on August 5th.
I had a very hard time narrowing down my tastes from June, so I went with a guilty pleasure, a food truck lunch, and a happy hour delight.
What’s better on a hot day than a really cold, desserty beverage?
Looking for a few new dishes to try? Three new Twin Cities tastes from the month of May coming at you.
The activities all lead into the big celebration at the Minnesota Craft Cider Festival June 10 in downtown St. Paul.
Three family birthdays, a work presentation, and a long weekend in Seattle has me feeling a bit disorganized.
WCCO’s food blogger Crystal Grobe was traveling a bit this month and trying to eat at home more, but she still made it out to eat some delicious foods around town.
I’m one of those people who loves to plan; vacation planning, meal planning, you name it! There’s something comforting about planning for the future. I’m not saying I always stick to my plans, but it sure helps to know what’s ahead of me and sketch out possible options.
The concept of a smoothie bowl is quite simple: fill a bowl with a smoothie base, top with fresh fruit, granola, and other toppings and serve!
I was in one of those “clean out the fridge” modes last week and threw together a couple of recipe ideas to make one big dish. One is a recipe from an Australian food blog and brings together maple syrup, butternut squash and walnuts. The other recipe comes from a dish I ate in my work cafeteria four years ago and combines chard, olives and feta cheese.
Garlic butter croutons can be incredibly tasty and, and the recipe is a great use of leftover bread.
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.