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.
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.
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.