firefly favorites

At Firefly, we believe sauerkraut is an easy, delicious, and healthy addition to every meal.
Here are a few of our favorite recipes from our cookbook, Fresh & Fermented.


Kimchi'd mac & Cheese

This recipes transforms the classic comfort food, mac and cheese, into a slightly spicy, nourishing delicacy for grownups. As it cooks, the pieces of cauliflower in this recipe break down into the cheesy sauce, creating an earthy, rich, and intensely creamy flavor.

Serve this dish with a big bowl of lightly dressed greens and you’ve got a satisfying meal. Makes 4 to 6 servings

1 pound penne pasta
6 quarts water
1 tablespoon salt
1 tablespoon olive oil
4 tablespoons unsalted butter (1/2 stick) 1 medium onion, diced

1/4 cup flour
3 cups milk
4 cups shredded sharp white cheddar (about 1 pound)
1 1/2 cups shredded Swiss cheese (about 6 ounces)
4 cups finely chopped cauliflower (about 1 medium cauliflower) 1 1/2 cups Firefly Kimchi, plus extra for garnish
Salt and pepper

1 cup fresh bread crumbs, regular or gluten-free Preheat the overn to 350 degrees F. 


Not Your Mama's Frittata

Frittatas are a great way to get ample protein and a full serving of vegetables in your morning meal and leftovers are perfect to pack for lunch. Play around with the ingredients depending on the season and make this dish your own. Some combos we love are: broccoli, ham, and Gruyère; tomato, basil, and mozzarella; chanterelle mushrooms, sage, and bacon; peas, prosciutto, and rosemary; potato and leek.

Makes 4 to 6 servings

8 large eggs
1/4 cup half and half, or milk of your choice 1 teaspoon salt
1 tablespoon butter or coconut oil
2/3 cup diced yellow onion
1 cup chopped mushrooms
1 cup chopped broccoli florets
1/2 cup chopped red bell pepper
1/4 cup chopped fresh basil
1/2 cup grated Parmesan cheese
1 cup Firefly Kimchi

Preheat the oven to 350 degrees F.

Whisk the eggs, cream, and salt in a medium-size bowl until the eggs are light and thoroughly blended. Set aside.

Heat the butter in a large oven-proof skillet—we love cast iron—over medium heat. When it’s hot, add the onion and sauté until they are translucent, about 10 minutes.

Add the mushrooms and sauté them until they are soft, another 4 to 5 minutes. Add the broccoli and bell pepper, and sauté another 2 to 3 minutes. Remove from the heat and stir in the basil.

Spread this mixture evenly over the pan if you’ve used an oven-proof skillet. (You can also transfer the ingredients to a greased 9-inch round, oven-proof baking dish or pie pan.)

Pour the whisked eggs over the top. Sprinkle the Parmesan on top, and bake until the eggs in the center of the dish don’t jiggle—are fairly solid to the touch— when you move the pan, 35 to 40 minutes. Remove from oven and let cool for a few minutes.

While the frittata is baking, take the kimchi out of the jar with a clean fork, letting any extra brine drain back into it. Roughly chop the kimchi. 


Carrot bars with carrot cream frosting

These moist and hearty bars make a great healthy dessert or snack and are totally kid- and picky eater-approved. Make them gluten-free by substituting an all-purpose gluten- free baking mix for the flours, and plan for a few extra minutes in the oven.

Makes 8 to 12 bars

1 1/2 cups all-purpose flour
1/2 cup whole wheat pastry flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
3/4 cups butter or coconut oil, melted
1 cup brown sugar
3 eggs
1 cup plain or vanilla yogurt
1/2 cup Yin Yang Carrots (page xxx)
1 1/2 cups peeled and finely grated carrots (about 3 medium carrots) 1 cup shredded zucchini (1 medium zucchini)
3/4 cup crushed canned pineapple, drained (optional)
3/4 cup chopped walnuts (optional)

Preheat the oven to 350 degrees F. Thoroughly grease a 9-by-13-inch baking dish.

Whisk together the flours, cinnamon, baking soda, baking powder, nutmeg, and salt in a large mixing bowl.

Using an electric mixer or by hand, beat the melted butter and sugar until light and creamy. Add the eggs one at a time, beating until incorporated after each addition. Add the yogurt and beat to combine. Fold the dry ingredients into the butter mixture until well combined.

Take the Ying Yang Carrots out of the jar with a clean fork, letting any extra brine drain back into it. Add the Yin Yang Carrots, fresh carrots, zucchini, pineapple, and walnuts (if you’re using them). Stir until just combined; do not over-mix. 

Hungry for more ideas? You’ll find 85 delicious recipes in our cookbook, Fresh & Fermented (Sasquatch 2014). Find out more here.