About the Recipe
"This week's recipe is inspired by the late, great African-American cook, cultural anthropologist, writer, actor, poet, and media star, Vertamae Smart-Grosvenor. Some may remember her for her NPR commentary in the 1980s and `90s, but it was her highly entertaining autobiographical cookbook and memoir, Vibration Cooking or the Travel Notes of a Geechee Girl, first published in 1970, that put her on the map. I was given a copy of it years ago by the cookbook writer and editor, Barbara Kafka, who felt that my unfussy, sensory approach to food would connect with its philosophy of cooking ""by vibration."" Her intro let you off easy: ""Different strokes for different folks. Do your thing your way."" Meaning, when one cooks from a place of good energy, positive attitude, and instinct--gut reliance on all of the senses--the meal will turn out delicious and nourishing. She urged us to forget measurements and exact steps: just dive in and wing it. Vertamae was a force. Perhaps it was by vibration that I was thinking of her this evening, Sept 3rd, as it is the 3-year anniversary of her death. I keep her spirit alive in me whenever I walk into the kitchen, and so it was without a recipe that I created this simple and unbelievably satisfying dinner that came first from the market, then through my head, heart, hands, and palate, and onto the plates of those I love. And it was delicious.
-Christine, Market VP and food fan"
Ingredients
One medium spaghetti squash
Butter
Salt & freshly ground pepper
Fresh herbs of your choice (or dried; whatever's on hand)
Hard cheese of your choice
Sausage of your choice (optional-keep it all veg if you wish)
Red or mixed Peppers. A little onion is nice.
Garlic
Olive Oil
Preparation
Note: V S-G would never list numerical steps! I thought it might help the "novice vibration cook"...
Take a spaghetti squash, cut it in half lengthwise, scoop out the seeds, oil it lightly, and place face-down in a baking pan in a 350° oven. Cook until soft and flesh comes apart easily with a fork (about 30-40 minutes). Set aside to cool slightly.
While squash is baking, heat some olive oil and pan-fry a few cloves of garlic and thinly sliced or minced fresh pepper of your choice (I used a combo of sweet and hots). Stir in a comfortable (i.e. whatever that means to you) amount of fresh sausage (any flavor) from one of our farmers, taken out of the casing, until crisped up. I used a combo of one reheated sausage and some fresh. Adjust seasonings or add in your own additional veggies, herbs, or spices. Set aside while you prep the squash.
When squash is cool enough to handle but still hot, scoop out the flesh with a fork to release its spaghetti-like strands. Mix in as much butter, Parmesan or other cheese, fresh herbs, salt and pepper as tastes good to you. Put a big spoonful onto each dinner plate. Top with sausage/pepper mixture, a spritz of lemon, a drizzle of good olive oil, and top with a dusting more of cheese. Devour.