Summer Squash Pasta with Green Goddess Dressing x Vibrant Food . Sprouted Kitchen

I remember exchanging emails with Kimberly a ways back about the book writing process. I was humbled she asked me, as I've known that Kimberly would create a beautiful and inspired book by echoing the same style she shares on her blog. There seems to be a common thread between those who set out to create and photograph their own cookbooks - an equal measure of uncertainty, fear, excitement and determination. Truth is, I am not exactly sure what I am doing either and I stumble over how to guide someone else. We sing a "learn by doing" tune over here. How I respond to those emails asking advice for books or starting a blog, friend or stranger alike, is less with direction and more with encouragement to be more deliberate in doing what you already know. Authenticity is of greater value than you expect. Thankfully... or at least I like to think. I don't believe there is a formula for success with creative work. There are people who have done extremely well, make a nice living off blogs and books, but they cannot tell you how to do the same. The theme I see throughout the books and blogs I am attracted to is they are real people simply sharing an extension of something they are passionate about. Start a blog because you have something to share or make a book because there is a story you need to tell about food. Clearly it's not the end goal, but you should want to create despite how many people read your blog or book. It should begin because YOU need it to. When you hit a wall or get negative reviews, that's what you'll have, a project that nourished you first, and it makes you want to keep going. Sure it takes time and intention to design a beautiful space or a compilation of recipes but I think a desire and hope to create said things is a majority of the key to success. And ok, reading this over I may sound a little hippy dippy but my kumbaya message can apply to a lot of things - just find something that fills you up.

That said, Kimberly's book is a job well done - a real treat for anyone who cooks with a lot of produce. It's colorful and seasonal and delicately assertive if I may use such a juxtaposition. Hats off to you, my friend. These summer squash noodles are simple, quick and super light for how warm it's been. I'm going to grill a big filet of wild salmon this weekend and this will make a perfect side to fish. Happy 4th weekend to you all!

SUMMER SQUASH PASTA WITH GREEN GODDESS DRESSING // Serves 4

Recipe barely adapted from Vibrant Food by Kimberly Hasselbrink

This makes for a cold zucchini salad and the drained shreds have just the right amount of crunch. If you prefer it as a warm side, give the zucchini a quick saute in a slick of olive oil after you press out the excess water to warm through.

I upped the goddess dressing amounts so I'd have enough for leftovers. Extra dressing never goes to waste around here. This is the peeler I consistently recommend, it's great.

2 lbs. mixed summer squash
1 tsp. sea salt
1/2 cup plain whole milk greek yogurt
3 Tbsp. extra virgin olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. red wine vinegar
1/3 cup fresh chopped basil, plus more for garnish
3 Tbsp. fresh chopped parsley
3 Tbsp. fresh chopped chives
2 Tbsp. fresh chopped tarragon
1 small garlic clove
1 anchovy (minced) OR 1 Tbsp. drained capers
1/4 shaved parmesan cheese, plus more for garnish
1/4 cup toasted pinenuts
fresh ground pepper

Cut the squash into thin strips using a julienne peeler or spiralizer. Sprinkle the squash with salt, toss gently, and place in a colander to drain for 20 minutes. Carefully squeeze the squash over the colander to release excess liquid and pat dry with a clean kitchen towel.

In a food processor or blender, combine the yogurt, olive oil, lemon juice, vinegar, basil, parsley, chives, tarragon, garlic and anchovy or capers and blend until smooth.

Toss the drained squash with the parmesan, pinenuts and desired amount of dressing.

Season to taste with salt and pepper. Garnish with more parmesan, pinenuts and basil and serve immediately.

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Snack, Breakfast, Dessert, Gluten Free

FIG BARS

Sara Forte · June 12, 2014

We took the teeny snuggle bug for a picnic at "our spot" yesterday. He doesn't do much yet, but he does throw (be they accidental) smiles every now and then so we're going to assume he likes it there too. I've eaten on that hill dozens of times and have yet to pack as simple a meal as I did last night. Things have changed, we keep telling each other that. It didn't matter that the salad only included greens, dressing and parmesan, we needed out of the house. Curran is 18 days old, just tipping the scale somewhere over 8 lbs., so strangers are quick to come and look at him and coo. Two ladies, moms themselves, came over to our blanket as we were packing up and told me how proud they were of us for leaving the house with such a wee one. They wanted to know how I was doing, commiserated about how painful the healing part is, assured us that eventually it won't take an hour to pack a simple picnic and get out of the house. Or maybe it will, but it will become normal. I love where we live, but strangers don't engage in conversation all too often around here. It's sad, really, that it surprised me how friendly these ladies were. I was taken back at first and then so grateful. So grateful for their honesty and enthusiasm and friendliness. It was a small gesture but it reminded me of our need for community, our need for other people to draw from our humanity and be warmed by chatting about what we have in common. Be it motherhood for 18 days or years. Noted: talk to strangers.

Don't think of these bars as a healthy Fig Newton. They taste nothing like them in a very good way. They taste light and barely sweet. I've been enjoying a larger bar for breakfast with some yogurt or packing up smaller pieces for running errands...yes, I pack snacks for errands. I imagine you could make a puree of dried apricots for the filling or another dried fruit you fancy. Either way, I am always collecting snack bars recipes and this is a keeper.

FIG BARS // Makes 8 large or 16 small

Recipe adapted from The Vibrant Table by Anya Kassoff

These make for a perfectly sweetened snack or breakfast option. They are delicate and tender, so don't travel quite as well as your typical granola bar but are no less delicious. They are subtly sweet, not overly so which I really liked, but if you want more of a treat, simply add another few tablespoons sugar to the dough. These are wheat, dairy and egg free so work great for people with allergies.

Figs come in two different colors, same goes for the dried variety. I used the lighter shade for these and it's the same color as the dough. Next time I will use dark ones so the contrast shows up. Tastes great either way but I'd prefer seeing the line of fig in between.

1 1/2 cups dried figs, soaked overnight in water
1/4 cup honey
Juice and zest of one lemon
1 1/2 cups oat flour
1 cup almond flour
1/2 cup brown rice flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1/2 cup unsweetened almond milk
1/3 cup almond butter
1/2 cup rolled oats, divided
5 Tbsp. coconut sugar, plus more for sprinkling (turbinado works as well)
1 Tbsp. vanilla extract

Drain the figs, reserving the soaking liquid on the side. In a food processor, blend the soaked and drained figs with the honey and half the lemon juice. If your paste needs more liquid, add the soaking liquid 1 Tbsp. at a time. You want it thick, like jam, so use the liquid sparingly. You can make the fig puree up to three days in advance.

Preheat the oven to 400'. In a mixing bowl, combine the oat, brown rice and almond flours along with the baking powder, baking soda and salt. Mix to combine. Add the remaing lemon juice and zest, almond milk, almond butter, half the oats, coconut sugar and vanilla and stir everything together to combine well.

Line a 9x9 baking pan with parchment paper extending up the sides. Crumble half the dough into the bottom of the pan and press it down with clean fingers. Spread the fig puree on top in an even layer. Crumble the remaining dough on top of the fig puree and press it down so it sticks together, being careful not to disrupt the fig layer. Sprinkle the remaining oats on top and sprinkle with desired amount of coconut or turbinado sugar.

Bake on the middle rack for 25 minutes. Remove to cool completely. Remove the bars with the parchment and gently cut into bars with a sharp knife (I found mine to be quite soft. Put them in the fridge for an hour to firm up for a cleaner cut).

Cover and keep stored in the fridge for up to a week.

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WELCOME HOME BABY CURRAN.

Sara Forte · June 4, 2014

I'm tempted to not say anything of this experience because I still can't really wrap my head around it. Giving birth to your child, a new LIFE, is simultaneously being intensely present in what is happening while somehow being swept up in the current of it at the same time. He has changed my life, he has changed my relationship with Hugh, and I've only known him ten days. How does one write about this? I won't go into the long story. I don't know if it was particularly interesting, but it was very long. It was crazy and beautiful and overwhelming and humbling and emotional. I felt shocked, physically wrecked, and also like I had accomplished this huge thing I was made to do. I can't explain it. Hugh has exceeded my expectations as both a husband and father in this and I am immeasurably grateful for the partner I have in him. I am home with my boys now and I know little Curran Elliott was always meant to be ours. I still can't believe we get to keep him. <3

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