pasta with fennel, arugula & lemon . sprouted kitchen

I suppose now is as a good a time as any to let you know I am working on a second cookbook (!!!!). A number of the details are still to be worked out as far as official dates, tentative title, how it will all be laid out, etc. but it's in motion. I am excited to be working with Ten Speed Press again as well as Hugh, my trusted, however easy to argue with, photographer. It should be due out sometime in 2015. I think it's such a privledged that I am able to call this my job. This is so huge! We are proud of our first book, but also feel there was a learning curve that was only possible by being in it. With both feet in, we learned, and we know a few things on the other side that we will do differently this time around. One of those things, for myself, is to try to create food that is personal to me, to us, and not struggle in trying to please every readers taste preferences and dietary or health principles. My hope is that people will tinker around as they prefer. Sometimes there will be pasta with a bit of cream and other times there will be dairy free, gluten free items. Sometimes dietetic recipes and other dishes food for company. This is how my real life works - all real foods, a majority of the time very healthful and especially produce focused, with room for ice cream and a little indulgence in between. The book will be a collection of bowlfoods - dishes that are served in a single vessle, which speaks comfort, ease and community in the way I see cooking and food. There will be green salads, whole grain salads, rice and noodle bowls, a chapter with a few of my favorite sauces for said bowls and treats (ice cream!) of course. I have an inclination that if you relate to the way I cook and eat here, foods in a bowl make complete sense to you. I wanted a narrower focus, something authentic, and when I think about how food applies to my favorite parts of the everyday - it is family-style eating with friends and family, picnics, having sturdy salads that last a few days for Hugh and I to snack on in the fridge or take for work, salads of any and all sorts, really - I kept coming back to the humbleness of the bowl. The best creative work is the kind that is most meaningful to the artist. Cooking is no exception. Sure, it limits me in some ways, and the critic could argue one could eat a salad or berry trifle just as easily on a plate as they could in a bowl, but they'd be missing the intention. The bowl is a point of inspiration, not a rule and I am excited to work on this project. I am back in the throws of some ideas working out as planned and others still far from the mark after 3 or 4 tries. It is not a process for the weak of heart, but I've found myself here again, willing, excited and anxious, and I am grateful to have your support. Life, how I ended up here, it's still kind of crazy to me.

This recipe is from UK based chef Hugh Fearnley. He has a series of books and this is my favorite yet. Unlike American cookbooks, the recipes are more loosely written, leaving some responsibility to the cook and I love that. They don't give amounts for salt and pepper or an estimated time for each step. It's refreshing. We're not huge pasta people over here, but when I do make it, I only have success in small batches. The recipe is printed for two and it worked out great as such. I suppose it could be easily doubled if you're feeding more. Or maybe a side dish with a good piece of salmon. Lastly, against my sprouted nature, I have to say completely whole grain noodles are intense, almost two distracting here in their sturdiness. I like a good brown rice spaghetti or maybe a thinner one than the sort I have in the photos if you're going to use the grainy stuff. Anyway, I'd bet you know what you like as far as noodles go.

So, a book! Here we go, party people. Thanks for being great.

PASTA WITH FENNEL, ARUGULA + LEMON // Serves 2

Adapted from River Cottage VEG

It's simple and lovely as written, I only changed a couple things as mine was looking a tad dry (likely because of my uber sturdy noodles). Nothing is particularly fussy here, just be prepared to move quick, everything comes together in a snap.

1 large fennel bulb, fronds reserved
1 tablespoon extra virgin olive oil or grapeseed oil
2 large cloves garlic, minced
6 ounces pasta (papparadelle, linguine, spaghetti etc.)
1/4 cup creme fraiche, to taste
zest of one large lemon, juice reserved
3-4 good handfuls of arugula
1/4 cup reserved pasta water
sea salt and pepper
parmesan or hard goats cheese, to finish

Bring a large pot of liberally salted water to a boil.

Cut the fennel in half lengthwise. Remove the tough core and slice it into 1/4'' wedges. Heat the oil in a frying pan over medium high heat. Add the fennel, give it a stir and let it cook, undistrubed (that's how you get the nice brown bits) for 5 minutes. Give it a stir, turn the heat down to medium, add the garlic, a pinch of salt and another splash of oil if the pan looks dry. Start cooking the pasta.

To the fennel, add the creme fraiche, lemon zest and stir to coat. Add the arugula and give it another toss.

Drain the pasta, reserving 1/4-1/2 cup of the pasta water. Add the noodles to the creamy fennel pan and toss to coat, adding a pinch or two of salt, pepper, squeeze of lemon juice and pasta water as needed.

Serve each portion with a generous grate of the parmesan and a few fennel fronds.

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Entrée, Spring, Summer, Fall, Gluten Free

MUSHROOM BURGERS WITH ASIAN SLAW

Sara Forte · September 9, 2013

Caroline,

I remember when I first got your email. It was the week after some negative comments had gotten the best of me, I mentioned it here and you'd written just to say hi. You appreciated my work; the food, yes, but also the way I wrote. I don't consider myself a "writer." I like writing, I can write letters, and I err on the side of vulnerability... you could classify me as a journaler, perhaps. Anyway, I keep coming back to your email because you remind me that I want to be relatable here. Even when vulnerability feels risky.

"I found your blog a year or two ago, and bookmarked it just for salad inspiration. But recently I've realized that your blog has become to me inspiration not just for salads and "bowl foods" and good food in general, but for good LIVING too. In the past 3 months, I've graduated college, gotten married, started a 9-to-5, and moved to a depressed inner-city. Our car has gotten broken into, we've started paying bills, we've learned that good communication in marriage is a full-time job, and, and, and, -- you know: real life happened. The better and the worse."

That's a lot to soak up in 3 months, lady. It wasn't the fluffy pep-you-up type of email, but the real-life-happened part of it that reminded me that we're all in a mess of things. I stop writing in fear of judgement but those aren't the people I'm writing to. We went to the beach late in the afternoon last weekend in search of a bit of perspective. I had let the prospect of a house purchase swallow me up and I needed out of my own head. I had gotten home from work in time for a late afternoon in the sun, and after a weeks-long-swell-drought there were finally some waves, so Hugh was eager to get in the water. He had been working at home all day and needed time in the waves with his buddies. I had been with people all day, so I needed to sit by myself and stare out into the ocean whose endlessness always puts things in perspective. The house was a massive decision, but not the most important we will ever make. And while it certainly comes into play, it is not the single point at which our future happiness and success will teeter upon. It is a house. Sitting there at the edge of the Pacific, so much that I had not thought about all week while I'd been wrestling with the "right decision" filled my heart.

My aunt who continues to fight cancer for the fourth time, sick and discouraged.

Friends with babies in their bellies and friends who desperately want babies in their bellies.

Health. Marriages. Lonliness. Divorce. Loss. All of it right in front of me or just a degree away.

I've re-read your email a dozen times now, Caroline. I keep the entirity of it in my personal email folder to remind me why I love this space and the awesome people I'd have never met if not for this website. Thank you for reminding me that there are people on the other side of this blog - some of whom are here for recipes or maybe the pretty photos, but most that are simply other people doing their best to craft a beautiful, meaningful life.

I hope more better than worse for you, lovely.

Best,

me.

MUSHROOM BURGERS WITH ASIAN SLAW // Serves 4

For the slaw, I have this julienne peeler and think the quality is excellent. It is easiest to use when the vegetables are fresh and cold, the firmer the better for peeling purposes. A regular vegetable peeler works fine as well, your shreds will just be thicker. A great thing about marinating vegetables or tofu is that unlike meat, you can put them back into the marinade after cooking to soak up a bit more of the flavors. That said, chicken or fish, salmon maybe, could work here too if you're making food for a more omnivorous crowd.

4 large portobello mushrooms
2 Tbsp. low sodium soy sauce/tamari
2 Tbsp. maple
1 Tbsp. toasted sesame oil/ extra virgin olive oil
squeeze of lemon or lime
pinch of pepper

2 carrots
1 small english cucumber
1/2 small red onion, thinly sliced
2 Tbsp. tahini
1 tsp. low sodium soy sauce/tamari
2 tsp. toasted sesame oil
2 Tbsp. rice vinegar
2 Tbsp. fresh mint, roughly chopped
1 small bunch cilantro, roughly chopped
2 avocado
sriracha mayo*
4 buns

Wipe the mushrooms clean and remove the tough stem. Preheat a grill or grill pan to medium heat. In a shallow pan, mix together the soy sauce/tamari, maple, oil, splash of citrus and pepper. Add the mushrooms and rub the marinade into all of the surfaces. Let them sit for 5-10 minutes to soak it up.

Using a julienne peeler or vegetable peeler, shave the carrots and cucumber into thin or thick shreds respectively. Put them in a large mixing bowl with the red onion. Make a quick dressing by whisking together the tahini, soy sauce/tamari, sesame oil and vinegar. Pour it over the vegetables and toss to coat. Add the chopped mint and cilantro and give it all one more toss.

Grill the mushrooms for 5 minutes on each side or until they are soft throughout. Grill or warm the buns.

To assemble the burger, smash half of an avocado on the bottom of the bun, top with the grilled mushroom and a big scoop of the asian slaw. Spread a bit of sriracha mayo on the top side bun and enjoy.

* For the sriracha mayo, I use 1 part homemade sriracha to 2 parts veganaise or mayonaise. Stir and spread. The bottled stuff works just fine but try the homemade stuff at some point, it's a treat and has no preservatives.

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Appetizer, Entrée, Fall, Spring, Summer

VEGGIE NAAN'WICH WITH FETA CHICKPEA MASH

Sara Forte · June 19, 2013

I worked at a deli for a short season during college. I suppose it was my first job making food for people, though I'd had a number of other jobs prior. I would go between classes and on the weekends, I liked people and the hustle of the lunch hour, and how hard could it be to whip together a sandwich? The deli was known for having these perfectly soft baguettes for sandwiches, a few of the specials were made on sliced bread, but those baguettes were why people came in. None of the sandwiches were particularly ecentric or creative, but the simple art of a good sandwich is getting the ratio of fillings correct. Here in also lies personal preference. I like lots of mustard or sauce, if there is mayo, I don't really want to see it, but I can appreciate it's moisture contribution. The owner of the deli taught me to take the rib out of the lettuce so the lettuce layer is even and consistent, and also that more filling is not always better. I agree with that. You've got to be able to get your mouth around it without a gigantic mess, especially since a number of sandwich eaters are on the go or sitting on a bench. I don't remember a lot of details about that job, or what exactly I took from it, but getting your sandwich just right is like how someone takes their coffee. Little tweaks but usually you know what you like.

This is a recent veggie sandwich that pushes beyond the sprouts, avocado, lettuce, tomato limits. It folds over like a taco, but we're going to call it a sandwich anyway. I would consider it pretty simple, especially if you opt to purchase the naan instead of make your own. There is a creamy component, almost like a rustic hummus of sorts, a crunchy, raw vegetable, a hint of acid from the onions and the bits of feta that are bold enough to make the whole naan'wich a real treat. It's tough to give exact amounts here, but the fun of a sandwich is to make it as you wish. Hugh likes his with extra sriracha, I like easy onions, triple greens. Here's to a little something different for lunch either way.

VEGGIE NAAN'WICH WITH FETA CHICKPEA MASH // makes 4 sammys with a few extra naan

The chickpea mixture could be made in advance and kept covered in the fridge. If you need a GF option, I would stuff these items in a charred brown rice tortilla and just fold it in half.

// Naan //

Naan recipe adapted from Indian Simmer

2 cups white whole wheat flour
1/2 tsp. ground cumin
1/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tbsp sugar
1/2 cup of warm milk
1/2 cup of yogurt
2 cloves garlic, finely minced
ghee or coconut oil

Mix all the dry ingredients together and make a well in the center.

Mix milk and yogurt together and pour half of it into the well and slowly combine it together.

Add the remaining liquid slowly and combine it all together slowly until a soft dough is made. The dough should be soft and tender.If dough sticks to your hand, use little bit of oil.

Cover with damp cloth and let it sit in a warm place for at least 2 hours.

Preheat a heavy bottomed, seasoned skillet or cast iron. Add a slick of ghee or coconut oil. Flour your work surface and knead the dough a few times, working in the minced garlic. Divide the dough into 6 to 8 pieces depending how large you'd like your sandwiches. Roll them out into a thin, oblong shape. Brush one side with water and add it to the pan, damp side down. Cook for about one minute until it browns, flip and cook the other side for another couple minutes. Brush the warm bread with a thin layer of ghee or coconut oil and a pinch of salt. Repeat with remaining dough. Keep covered with a dish cloth until ready to prepare the sandwiches.

2 cups cooked chickpeas
giant handful of chopped cilantro
3 tablespoons tahini paste
zest and juice of one small lemon
pinch of red pepper flakes
1/2 cup crumbled sheep's milk feta
2 tablespoons extra virgin olive oil
fresh ground pepper

1 small red onion, very thinly sliced
1 tablespoon red wine vinegar
2 carrots, thinly peeled with a peeler
3 cups sprouts of greens of choice
extra virgin olive oil
sriracha for spice, if needed

Rinse and drain the chickpeas. In a food processor, give the beans and cilantro a few quick pulses -just to rough them up, you don't want a paste. I'm talking like 2 to 3 pulses. Transfer to a mixing bowl and add the tahini, lemon juice and zest, pinch of red pepper flakes, feta, olive oil and lots of fresh ground pepper. Smash to blend. Add a tiny splash of water if needed.

Combine the onion and vinegar in a bowl with a pinch of salt and toss with your fingers to coat just to soften them a bit. Set up your assembly with the carrot ribbons, vinegared onions and greens. Make each sandwich with a hearty swipe of the chickpea mash, a generous layer of onions, carrots, greens. Drizzle the vegetables with a bit of olive oil and your hot sauce on the side as needed.

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