The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share, by Sara Forte, Hugh Forte
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The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share, by Sara Forte, Hugh Forte
Best Ebook The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share, by Sara Forte, Hugh Forte
In this follow-up to her successful first book, The Sprouted Kitchen, blogger and author Sara Forte turns her attention to bowl food, which combines vegetables, whole grains, and lean proteins in one vessel to make a simple, complete, and nutritious meal. The bowl is a perfect vessel in which to create simple, delicious, and healthy meals. When gathered together in a single dish, lean proteins, greens, vegetables, and whole grains nestle against each other in a unique marriage of flavor and texture. This is how Sara Forte, beloved food blogger and author of the James Beard Award–nominated book The Sprouted Kitchen, cooks every day—creating sumptuous recipes colorful enough to serve guests, simple enough to eat with a spoon while sitting on the couch, and in amounts plentiful enough to have easy leftovers for lunch the next day. In this visually stunning collection that reflects a new and healthier approach to quick and easy cooking, Sara offers delicious, produce-forward recipes for every meal, such as Golden Quinoa and Butternut Breakfast Bowl; Spring Noodles with Artichokes, Pecorino, and Charred Lemons; Turkey Meatballs in Tomato Sauce; and Cocoa Nib Pavlovas with Mixed Berries.
The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share, by Sara Forte, Hugh Forte - Amazon Sales Rank: #18475 in Books
- Brand: Ten Speed Press
- Published on: 2015-03-31
- Released on: 2015-03-31
- Original language: English
- Number of items: 1
- Dimensions: 9.29" h x .89" w x 8.31" l, .0 pounds
- Binding: Hardcover
- 256 pages
The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share, by Sara Forte, Hugh Forte Review “We love that Sara’s recipes are always focused on ‘real’ ingredients, simple to prepare, and undoubtedly delicious. The bowl theme is brilliant and exactly how we prefer to eat our everyday meals.” —David Frenkiel & Luise Vindahl, cookbook authors and creators of the blog Green Kitchen Stories“A cookbook celebrating one of the most ancient and satisfying culinary vessels is a welcome addition to my kitchen. And, as many know, Sara Forte has a knack for dreaming up nutritious and vibrant dishes. With The Sprouted Kitchen Bowl+Spoon there is no shortage of brilliant compositions. Simple, enticing, beautifully photographed, this is nourishing food you’ll be happy to enjoy.” —Heidi Swanson, author of Super Natural Every Day
About the Author SARA FORTE discovered her love for whole foods while working on an organic farm. Soon after, she launched The Sprouted Kitchen blog (sproutedkitchen.com) with her husband, Hugh. Sara's work has been featured in InStyle, Better Homes & Gardens, Sunset, Fine Cooking, The Kitchn, Etsy, Food 52, and EcoSalon, and the blog was a recent finalist in Saveur's Best Food Blog Awards for Best Food Photography.
Excerpt. © Reprinted by permission. All rights reserved. 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 don’t necessarily have a favorite cuisine. Through trial, error, and money wasted, I’m 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 bowl—combinations of vegetables, whole grains, lean proteins, big salads—texture and flavor that go together to make a simple, nutritious meal that makes sense composed in one vessel. “Bowl foods” was Hugh’s 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 foods–focused 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 plate—ingredients 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 together—but not necessarily cooking—was 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 mom’s 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 fondly—I 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 December—simple, 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 listened—that 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 generosity—there is more to it than just filling your belly. I dated and married my sweet husband among all this—a 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. He’s mini. I don’t know if he’ll prefer cheeseburgers or salad, but I’m excited to feed him. Through feedback from journaling on Sprouted Kitchen, teaching classes, and consulting friends on dinner plans, I’ve found that the recipes people want are the ones I make as part of our everyday life. People are busy, time is limited, and while there are Sunday afternoons for a meal with a longer list of steps and more dishes to clean, the resounding request is practical—delicious, healthful, and practical. I am not classically trained nor do I have a culinary school degree on my resume. My experience and authority comes from feeding people and paying attention. My style is quite simple. It is colorful and thoughtful in its combination of textures, colors, and hints of flavor with cheese, nuts, or an herb-packed dressing—but it’s simple to prepare. The advanced cook may find it overly so, but my goal is to speak to the everyday home cooks who desire to prepare wholesome, vibrant foods at their tables. I depend on using fresh, seasonal produce at its peak for the food to taste great in its natural state. Most instruction you will find here is straightforward and the ingredients easily found at a farmers’ market, health food store, or wellstocked grocery store. There are phenomenal books that teach skills like braising, roasting, or grilling; you can even find ones on entertaining and crafting a lovely tablescape. While cooking as a hobby continues to grow in popularity, you will be able to find a cookbook on just about any facet of the process. But this book is a collection of recipes inspired by the marriage of flavor, color, texture, and wholesomeness that compose a dish—nestled in a bowl, in particular. The naysayer could argue a number of these recipes may also be served on a plate and I wouldn’t disagree. The title is bowl+spoon, yet many are better eaten with a fork. In the name of cooking and pleasure, let’s leave the literal and pragmatic aside. Much like painting or writing, the process of writing a cookbook is deciding on a thesis, and food in bowls, whether served family style or individually, is essentially the thesis of this cookbook. We’ll start with breakfast, of course, and continue with small bowls of sides and dips, then big bowls, which stand alone as an entrée, and seal the deal with a few sweet bites. I’ve included a number of my favorite dressings and sauces as well—something to have on hand when you’re throwing a quick meal together. Whether you're looking for a crisp green salad for a dinner on the porch with friends or a hearty tortilla soup for a cold night in, there is something satisfying and healthful for everyone in here. I am often asked about altering recipes to accommodate allergies or specific diets. If you cannot eat cheese, don’t scratch a recipe for that reason. Adjust these recipes to accommodate how you cook and eat. If you can’t do nuts and they’re used as a topping or garnish, leave them off! I don’t often follow recipes to a tee, and I expect the reader to take some authority here as well. In a generation of busyness and schedules and desperate convenience, I hope to encourage people to eat at home with people they care about, to compose produce-focused meals, and to value their health, through the food choices they make. My contribution to that is accessible recipes that take more time to prepare than eating out or microwaving, but reward you with the joy there is in feeding people well. I’m honored you’re reading this book and allowing me to share a piece of my life via the foods I cook for my family. We have to eat; it is a basic need. Inviting people to your table, be it online, through a book, or in a literal sense, is where the point of need and community get blurred into something quite beautiful. Wishing you many great meals in good company.-------------------------------------------Golden Quinoa and Butternut Breakfast Bowl My favorite breakfast spot in Los Angeles is Huckleberry Bakery. They have a glistening pastry case filled with rustic baked goods and treats of all kinds and a big chalkboard that lists a very fresh, yet somehow decadent, menu. I will never forget the first breakfast I enjoyed there and how impressed I was with their savory breakfast bowl. This is how I recreate it at home, simplified from theirs, but still a beautiful bowl for chilly fall mornings. I use quinoa, but any cooked grain will work—try bulgur, spelt, millet, barley, and the like. The style of eggs on top is up to you. I love the nuttiness of Manchego, but Parmesan works too, either way be generous with the cheese. Herb oil 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh chives ⅓ cup extra-virgin olive oil 2 teaspoons fresh lemon zest Sea salt and pepper — 1 small butternut squash (1½ pounds), peeled, seeded, and cut into ½-inch cubes 2½ tablespoons extra-virgin olive oil or coconut oil ¼ teaspoon cinnamon ¼ teaspoon freshly grated nutmeg Sea salt and freshly ground pepper 2 cloves garlic, minced ¼ of a yellow onion, finely diced 3 cups coarsely chopped baby kale 2 cups cooked quinoa 1 tablespoon maple syrup Pinch of cayenne pepper, to taste Juice of ½ lemon 8 eggs 1 cup shaved Manchego cheese For the herb oil, in a food processor or high-powered blender, blitz the parsley, chives, olive oil, lemon zest, and a pinch of salt until mostly smooth. Set aside. Position rack to the upper third of the oven and preheat to 425ºF. Spread the squash cubes on a large rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil, cinnamon, nutmeg, and a few pinches of salt and pepper. Toss to coat and spread in a single layer. Bake for 20 to 25 minutes until the edges are browned and caramelized. Remove to cool slightly. In a large frying pan over medium heat, heat the remaining 1½ tablespoons of oil until shimmering. Add the garlic, onion, and a pinch of salt and sauté for 1 minute. Add the kale, quinoa, maple syrup, and cayenne and sauté until the quinoa starts to get crispy, 6 to 8 minutes. Transfer the quinoa mixture to a bowl and stir in 1 tablespoon of the herb oil, the squash, and lemon juice. Serve each bowl with a scoop of quinoa, eggs of your choice, a drizzle of herb oil, and shaved cheese.
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Most helpful customer reviews
15 of 17 people found the following review helpful. Heady combinations of foods: Flavors that enhance each other, colors and textures to delight--Happy in a bowl together! By I Do The Speed Limit Strictly bowl food—and such an assortment that this book should appeal to everyone. Great ideas, great creativity, so many interesting recipes. So many that I want to make right now—they are all fighting for my immediate attention. And I like that! Veggies, grains, beans, fruits, some fish and chicken--all combined to compliment each other. Nothing heavy, and we're not talking stews in this cookbook, either.When first looking through the book, I was immediately drawn to the diversity of the dishes. In the Morning Bowls chapter I found eggs and fruits, greens, grains and veggies. There is savory and there is sweet, there is soft and chewy and crisp and juicy. I found mushrooms, leeks and eggs on one page, goat labneh on another page, “Cabbage, Fennel and Apple Slaw with Smoked Salmon Toasts” on another page. What that told me? Getting acquainted with this cookbook was going to be interesting, exciting and would definitely get my creative juices flowing.I think the publishers did a great job preparing the “Look Inside” feature for this book. So good, that it’s a better review than I could ever write. If the glimpse of the book from the “Look Inside” appeals to you, the rest of the book will too.There are loads of fresh, creative salads—both raw and cooked--as you would expect from this author. And her thoughts on “Building A Bowl” will inspire you to do great things.Page layout seems a bit crowded to me: It was not always easy to glance back to the page and find my place in the recipe. Typestyle and point size for ingredient lists mingled too easily with instructions. Check the “Look Inside” and you will see examples of the page layout.Instructions are well-written and easy to understand. They follow logically, too. Introductions (in paragraph form) at the top of each recipe are interesting and worth reading (not just filler). Lots of pictures: Of foods, finished dishes, family life, growing things. (Not a picture for each recipe, though.)What I’ve tried and really liked:--Baked eggs on greens with flavors of Dijon mustard, rich cream and butter, Gruyere.--The author’s green harissa is a real “keeper”.--A scramble of egg whites, zucchini, spinach and scallions, served with black beans, arugula, avocado, chive, salsa and sour cream.--Roasted butternut squash with cinnamon and nutmeg, tossed with sautéed kale, onion and garlic, quinoa, maple syrup and cayenne—plus an herb oil. Wow!--A salad of sliced sugar snap peas, edamame, cabbage, scallions and mint—with a miso dressing.--Herby Picnic Potato Salad foregoes the creamy and goes for a zingy oil and vinegar dressing with capers and red pepper flakes.--Like a carrot salad? You will enjoy this one with garbanzo beans, dates, and two onions in a cilantro, lime dressing. Plenty of other spices, pepper flakes pistachios and feta cheese, too.I found this cookbook highly appealing. And I am totally enjoying it!*I received a temporary download of this cookbook from the publishers.
12 of 13 people found the following review helpful. Firehouse loves it!! By William Collyer What a great book with amazing food recipes! They are simple, inexpensive, and most importantly delicious! I recently made the sweet potato chips for the Firefighters and Paramedics of The Los Angeles Fire Department Station 67 in Playa Vista, CA. The crew raved over them and want me to make them again and again. I found the book to be an easy way for me to get the typical Firefighter "Meat and Potato" eaters to enjoy tasty, natural, and healthy foods. Making healthy food choices, such as the recipes in Bowl + Spoon, keep firefighters healthy and in good condition to answer the call. The ingredients are easy to find and the preparation is easy when time and big flavor is an issue. Not your typical Firehouse meal, but definitely one to "put into the rotation." Thank you Sara and Hugh Forte for inspiring the firefighters at LAFD Fire Station 67 to eat great food and be overall healthier "Meat and SWEET Potato Eaters." My family and Fellow Firefighters will enjoy the recipes from Bowl + Spoon and Sprouted Kitchen for years to come.-Billy, Kristi, and Finley Collyer.
7 of 7 people found the following review helpful. Bananas, chocolate and peanut better bowl was amazing! By Tina in Florida This cookbook was the inspired from Sara Forte’s website The Sprouted Kitchen. The photography in this book is exceptional as is the photography on her blog. Her husband Hugh Forte is a very good photographer in my humble opinion. When I ordered this book I expected soups, salads and deconstructed casserole type dishes such as beans, rice and a protein. That’s what one eats from a bowl, right?I was surprised to see the number of meals that, in my opinion, would be better suited on a plate. Salmon, roasted carrots and stuffed peppers come to mind. Sure, you can put anything in a bowl and no one said it had to be traditional fare.Pros: The recipes are divided up by category. Morning Bowls, Side Bowls, Big Bowls, Sweet Bowls and Dressings. The beginning or introduction gives good tips on organizing a kitchen and suggestions on what items to stock in your pantry.Very health oriented ingredients although the use of cheese and dairy can be excessive.For my sample dish I choose the Cocoa Banana Cup. Yes, I know I ought to have gone with a dinner bowl but my sweet tooth was intrigued.The Haricot vert salad is one I want to make this week and Chickpea Deli Salad I may make this weekend.Cons: Some of the breakfast bowls or morning bowls as she calls them would take too much time for me on a workday. Also, some of the choices for breakfast do not appeal to my palate. Black beans, arugula and spinach (Popeye Protein Bowl) is indeed a great source of protein and screams “healthy ingredients” – but I couldn’t abide it for breakfast. The same goes for salmon and apple fennel slaw. Nope, not for breakfast. 5:30 a.m. is too early for those food items. Again, this is my personal preference.I have so many cookbooks in my collection causing the poor shelves to groan under the weight of them. Because I can’t justify taking up more room by adding another shelving unit, I have been very selective about the books I like to keep. The ones I use repeated obviously have a permanent home but ones such as Bowl and Spoon won’t be staying. It’s a pretty book. It has wonderful photography. There are just too few recipes that I will prepare.
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The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share, by Sara Forte, Hugh Forte
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The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share, by Sara Forte, Hugh Forte
The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share, by Sara Forte, Hugh Forte
The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share, by Sara Forte, Hugh Forte
