From The New York Times?..
Three years ago, Sara Forte was working in what she describes as a boring office job when her husband, Hugh, a photographer, created a Web site for her to use as a creative outlet. A self-taught vegetarian chef, Ms. Forte decided she wanted to write about simple cooking with fresh, whole, seasonal foods. Her husband provided the photographs, and Sprouted Kitchen was born.
The Sprouted Kitchen blog quickly became a success, and soon publishers were calling. This fall, Ms. Forte and her husband published ?The Sprouted Kitchen? cookbook.
The result is 230 pages of simple recipes based on seasonal produce, accompanied by tantalizing photographs. Turn the pages and you?ll see Grapefruit and Crispy Avocado Salad, Pumpkin Pecan Granola and Cornmeal Cakes With Cherry Compote. There are also some basics, like caramelized onions, herb compound butter and a pot of beans.
Ms. Forte says she wants people to look through her book and feel at ease with cooking, seeing recipes with simple ingredients that all fit on one page.
?I think there?s so much community and giving and better health that happens from actually cooking,? she said. ?That?s all I really want, is for people to just make food.?
Ms. Forte said her family Thanksgiving table will always include a turkey and mashed potatoes, but she likes to use the holiday to develop creative dishes that can work as main courses or sides. For the Well Vegetarian Thanksgiving series, she offers a colorful golden beet salad certain to win over even the staunchest beet skeptic. There?s also a leafy take on brussels sprouts and a hearty Buckwheat Harvest Tart that makes a perfect fall main course.
To read the full story?..Click here
Source: http://www.lensaunders.com/wp/?p=6697
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