Sara Forte - The sprouted kitchen bowl + spoon : simple and inspired whole foods recipes to savor and share

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Text copyright 2015 by Sara Forte
Photographs copyright 2015 by Hugh Forte

All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House LLC, a Penguin Random House Company, New York.
www.crownpublishing.com
www.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House LLC.

Library of Congress Cataloging-in-Publication Data

Forte, Sara.
The sprouted kitchen bowl and spoon : simple and inspired whole foods recipes to savor and share / Sara Forte ; photography by Hugh Forte. First edition.
pages cm
ISBN 978-1-60774-655-3
eBook ISBN 978-1-60774-656-0
1. Cooking (Natural foods) 2. Salads. I. Title.
TX741.F6673 2015
641.302dc23
2014036843

v3.1

For Curran

We hope for you a life of taking risks and doing what brings you joy. You inspire us to live out that example for you. This book is just as much yours as it is ours. Were so excited to have you at our table, sweet boy.

Contents

Overview

The seed for this book was planted by an indirect compliment from my husband, Hugh, about my cooking. Knowing I was an enthusiastic home cook, someone had asked him what my specialty was. He and I both know I dont necessarily have a favorite cuisine. Through trial, error, and money wasted, Im mediocre at cooking meat. I am too unconventional for perfect baking and err on the side of health nut for classical dishes. What I do well is what I care most about, which is produce.

I have an affinity for seasonal vegetables and whole foods with bold dressings or sauces. I crave healthful, colorful foods that taste good. My specialty, per se, is food in a bowlcombinations of vegetables, whole grains, lean proteins, big saladstexture and flavor that go together to make a simple, nutritious meal that makes sense composed in one vessel. Bowl foods was Hughs answer to the question. First I took offense, then I laughed about it, and after telling the story, I came to realize that this is the way a lot of whole foodsfocused eaters cook: a dish colorful enough to serve when friends are over for dinner, the kind of meal you can bring to the couch with nothing but a spoon or fork, or where leftovers can be packed up easily for the following day. One could argue that food in a bowl has an aesthetic gentleness to it that feels stark on a plateingredients nestled within each other, tangled to make most sense as a sum of their parts. I am using the bowl as a point of inspiration for the recipes shared here.

I grew up in a home where eating togetherbut not necessarily cookingwas emphasized. We laugh about it now, especially given the style of food I lean toward, but most things were frozen, canned, or mixed from a packet. One of my moms standbys was frozen taquitos sticking out of a bowl of microwaved Ranch Beans (they came in a can, sweet and barbeque-ish), or my dad made us blue box mac n cheese with hot dogs in it and I am not referring to the organic, grass-fed kind.

My childhood is reflected upon fondlyI have great parents who made life fun and gave my sister and me every opportunity to succeed, but my career now is an ironic juxtaposition to the eating habits we had growing up.

I went to college in San Luis Obispo and, out of curiousity, started working at the organic farm on campus. I was paid in vegetables, and in my best effort to live on a budget, I taught myself how to cook given what I was sent home with. I watched shows, scoured magazines and cookbooks, and learned by trial and error. It was then that I fell in love with knowing where my food came from and how it was treated and tended to. I witnessed the full farm-to-table circle, firsthand, and cooking and eating became a lot more personal. Working on that farm, be it a small chapter of my life, is largely responsible for how passionate I am about seasonal produce today. I learned the stark difference between a fresh summer tomato and the kind you get from a conventional market in Decembersimple, nutritious food made sense when you paid brief attention to what was in season and timed it right.

After school, I took an internship in Tuscany, Italy, at an olive oil farm and cooking school called Villa Lucia. There, as seen in most of Italy, I learned more of the emphasis on using excellent ingredients and well-executed preparations to make uncomplicated, delicious food. I worked hard and woke up early to prepare breakfast for the guests. I watched and listenedthat is how I have become a better cook, by watching and listening to what people like, how food makes them feel, what aesthetically makes them respond. To feed people is an act of service and generositythere is more to it than just filling your belly. I dated and married my sweet husband among all thisa man who prefers cheeseburgers but loves to be fed regardless. He is a talented photographer and we started Sprouted Kitchen , a food journal, as a place to document thoughts on life, recipes, and his dynamic photos. We figured out how to work together as a team, amicably as possible, and in time, acquired opportunities for freelance work, teaching classes and workshops, and publishing two cookbooks.

Writers and entrepeneurs use the word journey loosely and often when referring to their careers, as this path proves surprising and unpredictable, but I really feel that is the best word to describe the ride Hugh and I are on with food writing and photography. It has led us to meet some incredible people and provide a lifestyle of doing work we enjoy. I aspire to always share pieces of a life being figured out alongside my delight in making food with those who share a similar enthusiasm for both. Having an online space to do so has been incredibly rewarding. We have a little boy who will be sharing a seat at our table as well. Hes mini. I dont know if hell prefer cheeseburgers or salad, but Im excited to feed him.

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