I read cookbooks like normal books. Like a novel with a cup of tea. I pay special attention to the dedication and awknowledgements, mainly because I’m naturally a very nosy person. I love reading the way certain authors write their recipes. I love reading all about the supplies and tips I’m supposed to keep in mind. And I love reading about a recipe’s story in the head notes. If you’re here, you’re probably super weird like me too and get great enjoyment in reading this stuff. So needless to say, when I received the new cookbook from Sprouted Kitchen, I was pretty pumped to read the thing from front to cover. The book is a direct extension of their blog – beautiful pictures with delicious and healthy recipes. As I thumbed through each chapter I stopped at “Happy Hour.” My favorite type of chapter. This one jumped out at me–it’s perfect for late-summer when it’s almost too hot to eat. Baked polenta squares, which are cooled, topped with blueberry and fresh corn relish. Yes. Just yes. This recipe starts with whipping up some polenta. There’s some water, milk, Parmesan, Mexican oregano and salt and pepper. Easy enough. The polenta goes …

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