TWISTED BASICS: LAUGH, COOK, EAT!

Food. Humans have been obsessed with it since the beginning of time. It defines us geographically, ethnically, culturally and economically. It has been a focus in my life since childhood. It is my vocation, entertainment, art form and passion. As someone who cooks virtually every day, I know it is possible to get a beautiful, healthy meal on the table in less time than it takes to order a pizza and have it delivered. Fewer and fewer people are choosing to cook from scratch, and I advocate for reversing this trend. There is a reason the kitchen is called the heart of the home. I know whenever we entertain; it’s the kitchen where everyone congregates. It’s the hub of activity from mixing drinks to creating meals. I often leave assorted tasks to be done when people arrive. There is a sense of comradery that takes place when people cook together; it becomes a joint enterprise. Multiple conversations take place; there is music in the background and a general happy hum. As a child having dinner together was not negotiable. It was the time the entire family came together to share their day. There was no technology tugging at our sleeves, demanding our constant attention. We learned how to listen to each other, share ideas and develop basic social skills to take out into the world. The television was turned off and there was a shared sense of what it means to participate in a discussion. Recent studies have shown that the average American eats out 4-6 times a week. The fast pace of contemporary living sells the idea that there is no time to cook. In fact cooking has become a spectator sport complete with personalities to entertain us. Cooking seems old-fashioned; but what has really happened is that we have collectively been sold a bill of goods. Premade entries, extensive deli’s and takeout have lured us away from something that feeds us not only physically but emotionally. Cooking done with care is an act of love. Julia Child has said, “You don’t have to cook fancy or complicated masterpieces, just good food from fresh ingredients.” I propose a middle ground. Why not combine some of the convenience products offered in the typical grocery store to fresh ingredients? This could be accomplished with a well-stocked pantry. The end result would be healthier food and increased intimacy with family and friends The emphasis of Twisted Basics: Rethinking Food is veggies. We grow a variety of veggies on our farm; those we don’t grow are sourced through a trusted local farmer at our farmers market or if purchased at a grocery store are organic whenever possible. If you make vegetables the foundation of your diet you will naturally lose weight and become healthier. There are guides for a well-stocked pantry along with assorted tips and variations for many recipes to personalize ingredients for individual tastes. The chapters are organized by type of vegetable such as greens, alliums, tomatoes, root vegetables, etc. Most are easy to prepare. All of them are nutritious and satisfying. You do have time to cook! Get your spouse or family involved. Make cooking a bonding and conversational time. Sharing a simple meal together will increase the intimacy between you and your loved ones. Get off your phones and into your food. What have you got to lose? May there be joy at your table. Kim A Sanwald Brickyard Farms, LLC SPAGHETTI SQUASH WITH FRESH TOMATOES & RICOTTA As a farmer that grows incredible tasting tomatoes, it kills me in the dead on winter to purchase anything other than cherry tomatoes. Not quite like summer, but they certainly will pass. This dish works well with the addition of ricotta and fresh basil, which you can also find year round in the produce section. INGREDIENTS: • 2 cups red cherry tomatoes, halved lengthwise or quartered if large • 1 tablespoon finely minced shallot • 1 tablespoon red wine vinegar • ¼ teaspoon red pepper flakes • 1 garlic clove, finely grated • 3 tablespoons extra-virgin olive oil • 2 tablespoons thinly sliced fresh basil leaves • Kosher salt and freshly ground black pepper to taste • 1 2 pound spaghetti squash, roasted • ½ cup whole-milk ricotta INSTRUCTIONS: 1. Stir together the tomatoes, shallot, vinegar, red pepper flakes, garlic, and 1 tablespoon of olive oil, 1 tablespoon basil leaves and ¾ teaspoon of salt in a medium bowl. Set aside to marinate, stirring the tomato mixture every 10 minutes or so, while you prepare the spaghetti squash. 2. Preheat the oven to 400 degrees F. Cut the spaghetti squash in half lengthwise; scoop out seeds. Baste the cut side with olive oil and season with salt and pepper. Place cut side up on large baking sheet lined with parchment paper. Roast for 40-45 minutes or until paring knife slide in easily. Allow squash to cool until you can hold them and scoop out strands with a fork and place them in a medium bowl. Add the remaining 2 tablespoons of olive oil and 1 teaspoon salt. Use your hands to gently work the oil and salt into the squash (your hands will help the squash from breaking up). 3. Transfer the squash to a serving platter and pour the tomato mixture over the top (along with all of its juices). Top with spoonful’s of the ricotta and garnish with the remaining basil. Serve warm or at room temperature. Serves 4 KEYNOTE: Want to create healthy meals from your local farmers market and create intimacy between those you love? Then Twist Basics: Laugh, Cook, Eat! demonstrates it.