Deborah Madison grew up, gastronomically-speaking, at the same time that Alice Waters's school of thought was beginning to take the food world by storm: use locally-grown, in-season, and (hopefully) organically-grown food. It's better for the earth, it's better for your body, AND the food tastes better. She opened her acclaimed restaurant, Greens, in 1979, and has, most recently penned Local Flavors: Cooking and Eating from America's Farmers' Markets, earning her another James Beard award (I have to get that book!).
She has also written my go-to "how can I cook that vegetable?" cookbook: Vegetarian Cooking for Everyone (James Beard award!). It's encyclopedic, like The Joy of Cooking, with different sections for different meal parts (soups, desserts, etc.), AND with an alphabetical listing of many, many vegetables, and how to prepare them in various ways. Want to know what to do with that kohlrabi? It's in there! Madison stresses uncomplicated, fresh cooking. The recipes are homey, delicious, and accessible. It's the perfect book for you farmers' markets shoppers and CSA farm members.
Here is a fantastic and simple recipe for spaghetti squash:
Spaghetti Squash with Gruyère and Parsley
1 large spaghetti squash (3 lbs.)
2-4 Tablespoons butter
1 cup Gruyère grated
1/4 cup parsley chopped with one garlic clove
Roast squash in 375 oven for an hour (or more or less), until the flesh yields easily to the touch (poke a few holes in it first!). Remove from oven, halve lengthwise, and scoop out the seeds. With a fork, scrape out the flesh---it will come off the skin in spaghetti-like strands. Mix with remaining ingredients, season with salt and pepper, and enjoy!
Other ideas for spaghetti squash?:
- Serve with your favorite marinara sauce and cheese from Parma.
- Prepare spaghetti squash aglio olio (saute garlic and red pepper flakes in olive oil, toss, season with salt and pepper).
- Serve in a frittata with ricotta cheese, or maybe something with a bit more tang.