Part 3 (2/2)

Farmer's Market A farmer's market can be an outdoor gathering of different food under different tents, a large indoor market like the one on Route 46 near my house, or even a roadside stand. The important part of the farmer's market is that it offers fresh food grown locally.

Fresh food is important because the longer food sits around, the more chance it has of losing nutrients, going bad, or just not tasting good anymore. The farther food has to travel from where it was harvested, the less fresh it will be when you get it. Farmer's markets sell produce from near your house, so it's got the best chance of being fresh, and you know exactly where it's coming from.

I don't mind bottled or dried food like olive oil or wine or pasta from another country (in fact, I like that stuff the best from Italy), but there is no way fresh food should travel across international borders to get to my table. You have no idea how long it was sitting in the bottom of some boat, how long it was sitting in that country and in our country getting checked in; and other countries do not have the same standards for food that we do. I just heard that more fresh garlic in United States supermarkets comes from China than California now. China? Last I checked, that was pretty freakin' far away from me. I know garlic lasts a while, but I want it to last from the time I get it, not be on its way out as soon as it arrives. And after the pet food and toothpaste and lead paint business, I'm not sure what the heck they spray on their vegetables over there. (If you're not sure where the garlic in your grocery store comes from, look at the roots. American-grown garlic has the roots still attached, but they chop them off to s.h.i.+p them from China. Hairy garlic is good. Bald garlic, bad.) When you buy from your local farmer's market, you not only know where your food comes from, but you're also supporting people and jobs in your area. The prices are great at farmer's markets, because they don't have to pay for storage at big, fancy stores. And the vendors there are not only nice, they really know their stuff. Make friends with them, and they'll not only help you pick the right food and tell you how to prep it, but they might even save the good stuff for you.

Farmer's markets won't have everything fresh all year long, because not everything grows all year long. That's why you buy it when it's in season, enjoy it fresh, but also freeze it, can it, and preserve it (all of which I'll show you how to do).

Grow Your Own Garden There's no easier, cheaper, or safer way to get fresh food into your house than to grow it in your own backyard (or rooftop or balcony). During World War Two, people were encouraged to plant ”victory gardens” to keep America from having the same food shortages that they had in Europe. More than twenty million American families planted their own gardens and raised 40 percent of the vegetables eaten during those years.

We had a big garden growing up with eggplant, romaine lettuce, tomatoes, cuc.u.mbers, zucchini, basil, and parsley. My brother, Joey, and I had to work in it, but it was always really rewarding. You pull a few weeds, you water things, and then you get to pick delicious vegetables and herbs right off the vine or stalk.

Today, they call home gardens ”kitchen gardens,” and I think everyone should have at least one vegetable or herb they grow themselves. It makes you care about your food that much more because you're actually tending to the plant from when it's a tiny baby. Even the White House finally replanted a kitchen garden in March 2009, for the first time in sixty-six years, after 100,000 people signed a Web site and Facebook pet.i.tion. (Start yours now! Don't make me have to pet.i.tion you!) Unless you live in a part of the United States that has really extreme weather, like on top of a mountain or something, these plants will grow really easily almost anywhere: .

Spinach Tomatoes Sweet peppers Zucchini Peas Carrots Cuc.u.mbers Green beans Lettuce Parsley Basil Thyme Garlic .

You can start them from seeds, clippings, or sprouts. Check with your local nursery for the specifics on how to best plant in your time zone, climate, and type of soil.

Grow Your Own Right Up There on Your Windowsill I don't care if you live in an apartment or a mansion, you can grow a couple of pots of herbs in your kitchen. You'll have fresh ingredients right there. You'll have a healthier house because the plants release oxygen. And if you're bored, you'll have something to talk to.

Here are the three easiest herbs to grow inside. They aren't very big, and they are practically impossible to kill. Grow them in individual pots, or get a nice long rectangular planter and have a real kitchen garden. They aren't very big, and they are practically impossible to kill. Grow them in individual pots, or get a nice long rectangular planter and have a real kitchen garden.

Teresa'sT I PInstead of adding salt to most of my dishes, I add cheese instead. Feta, Parmigiano-Reggiano, or mozzarella will give you all the salty flavor you need (without the extra sodium you don't).

BASIL.

Basil really needs only four things to survive (and keep you in tasty eats all year): high-quality potting soil to start with, plenty of light (artificial light will work), water, and occasionally, some organic fertilizer (but only use half of whatever the bottle recommends). To give yourself a head start, get a basil plant from your local nursery that already looks healthy and pretty. Put it in a pot that has nice drainage, keep the soil moist but not soggy, and you are good to go!

ROSEMARY.

Rosemary needs pretty much the same thing as basil: a pot with good drainage, high-quality soil (with some sand in it), lots of light, and occasionally, organic fertilizer (use only half the amount recommended). To tell if you have enough water, push your finger in the soil an inch. If it's dry down there, water it. Rosemary grows really slowly, so pick a plant the size you want it to pretty much stay for several months. Once a year, to give your rosemary plant a little kick, either spread a tablespoon of dried crushed eggsh.e.l.ls around the base of the plant, or pour a teaspoon of lime in the same place. You'll know you're doing it right if the needles on your rosemary bush stay bendy.

THYME.

Thyme is probably the easiest herb to grow indoors because it needs the least attention. It doesn't need to be watered very often-just once or twice a week-and it will grow in a sunny location all by itself.

Naked FoodI cook for my family almost every night, so I'm not a strict raw foodie or anything, but if you love raw food, Italian is the way to go. Not only are the ingredients we typically use in Italian food fresh and natural and healthy, but a lot of wonderful dishes can be made without cooking at all. I like to call this ”naked food”; it doesn't need much more than a chop, some mixing, and you bring the natural flavors together without heat or processing or anything else getting in the way of the food. Here are three of my favorite naked dishes.

ZUCCHINI ”S ”SPAGHETTI” SALAD MAKES 4 SERVINGS.

This is a great, fresh side dish, or you can make it a full meal by adding beans, pine nuts, or cheese to the top. I don't peel the zucchini before slicing them because they look so much prettier with their skins on. The twirling bit in step 3 is optional; the longer you let the strips marinate, the more willing they will be to twist. This is a super-easy recipe as long as you have a good slicer (I find a V-slicer, a plastic mandoline with metal blades, works the best).

3 large zucchini (about 1 1/3 pounds), scrubbed well, ends trimmed1 tablespoon fresh lemon juice1 tablespoon extra virgin olive oil teaspoon salt1/8 teaspoon freshly ground black pepper cup chopped fresh basil 1. Using a mandoline, plastic V-slicer, or spiral slicer (or, if you have mad skills, a knife), cut the zucchini into long, thin julienne strips. Do not use the seedy center of the zucchini, as it can be too soft and will ruin the look and texture of the strips. Using a mandoline, plastic V-slicer, or spiral slicer (or, if you have mad skills, a knife), cut the zucchini into long, thin julienne strips. Do not use the seedy center of the zucchini, as it can be too soft and will ruin the look and texture of the strips.

2. Whisk the lemon juice, oil, salt, and pepper in a large bowl. Add the zucchini and basil and toss well. Let stand at room temperature for a few minutes so the zucchini can soak up the dressing and soften slightly. Whisk the lemon juice, oil, salt, and pepper in a large bowl. Add the zucchini and basil and toss well. Let stand at room temperature for a few minutes so the zucchini can soak up the dressing and soften slightly.

3. Using a fork with long tines, twirl each portion of zucchini onto the fork so it looks like a little bird's nest, and transfer to a plate. Using a fork with long tines, twirl each portion of zucchini onto the fork so it looks like a little bird's nest, and transfer to a plate.

SAUTeED Z ZUCCHINI ”S ”SPAGHETTI” WITH WITH P PINE N NUTS MAKES 4 SERVINGS.

While we're talking about zucchini spaghetti, I wanted to give you one more way to prepare it. It does use olive oil and heat, but this preparation gives the zucchini a softer texture and slightly different flavor. It's still a delicious vegetarian meal that even the pickiest eater will love.

Eat it naked style, or use your imagination to whip up any number of dishes: add salsa cruda or pesto to the top, sprinkle with cheese, anything is good! Just don't drown the zucchini in too much sauce because you don't want to lose its fresh flavor.

2 tablespoons pine nuts3 large zucchini (about 1 1/3 pounds), scrubbed well, ends trimmed1 tablespoon extra virgin olive oil1 garlic clove, minced teaspoon salt teaspoon freshly ground black pepper 1. Heat a large skillet over medium heat. Add the pine nuts and cook, stirring often, until toasted, about 2 minutes. Transfer to a plate and set aside. Heat a large skillet over medium heat. Add the pine nuts and cook, stirring often, until toasted, about 2 minutes. Transfer to a plate and set aside.

2. Using a mandoline, plastic V-slicer, or spiral slicer (or, if you are a skilled cutter, a knife), cut the zucchini into long, thin julienne strips. Do not use the seedy center of the zucchini, as it can be too soft and will ruin the look and texture of the strips. Using a mandoline, plastic V-slicer, or spiral slicer (or, if you are a skilled cutter, a knife), cut the zucchini into long, thin julienne strips. Do not use the seedy center of the zucchini, as it can be too soft and will ruin the look and texture of the strips.

3. Heat the oil and garlic together in the skillet over medium heat, stirring occasionally, until the garlic is tender, about 1 minutes. Increase the heat to high. Add the zucchini and cook, stirring occasionally, just until it is heated through and still al dente, about 1 minute. Don't overcook the zucchini, or it will get mushy. Remove from the heat and stir in the pine nuts, salt, and pepper. Serve hot. Heat the oil and garlic together in the skillet over medium heat, stirring occasionally, until the garlic is tender, about 1 minutes. Increase the heat to high. Add the zucchini and cook, stirring occasionally, just until it is heated through and still al dente, about 1 minute. Don't overcook the zucchini, or it will get mushy. Remove from the heat and stir in the pine nuts, salt, and pepper. Serve hot.

SALSA C CRUDA.

MAKES ABOUT 4 CUPS.

This ”raw sauce” is the Italian version of salsa. Great for dipping crunchy or salty things. Also great over angel hair pasta (cooked, but warm or cold), breads, in salads, just about anywhere!

3 large ripe tomatoes, seeded and cut into -inch dice1/3 cup chopped fresh parsley1/3 cup chopped fresh basil cup extra virgin olive oil1 garlic clove, minced teaspoon salt teaspoon freshly ground black pepperAbout 1/3 cup freshly grated Parmigiano-Reggiano 1. Using your hands, combine the tomatoes, parsley, basil, oil, garlic, salt, and pepper in a large bowl. Don't squash the tomatoes, but make sure they get good and coated. Let stand at room temperature for at least 30 minutes and up to 3 hours to develop the flavors. Using your hands, combine the tomatoes, parsley, basil, oil, garlic, salt, and pepper in a large bowl. Don't squash the tomatoes, but make sure they get good and coated. Let stand at room temperature for at least 30 minutes and up to 3 hours to develop the flavors.

2. Serve the salsa as desired, and sprinkle each serving with about 2 teaspoons Parmigiano-Reggiano. Serve the salsa as desired, and sprinkle each serving with about 2 teaspoons Parmigiano-Reggiano.

6 - And G.o.d Said, ”Let There Be Pasta.”

And There Was And It Was Good .

Famous Italian filmmaker Federico Fellini-whom I adore for giving us both the film La dolce vita and the word paparazzi-said, ”Life is a combination of magic and pasta.” Spaghetti, macaroni, noodles . . . whatever you call it, it's heaven on a plate.

Admit it, you love pasta so bad you can't stand it. You love it in all of its six hundred different forms. I never met a single person who didn't love pasta.

Pasta is an amazing food not just because it tastes great and grabs onto delicious sauces, but also because it's easy to cook, it stores forever, it's cheap to buy, it fills you up, and, as my husband, Joe, says, ”With two pounds of pasta, you can feed, like, a generation.”

The Truest Truth About Carbs Unfortunately, much like my beautiful home state of New Jersey, pasta has gotten an unfair rap. Maybe it started with the Atkins guy, but somehow pasta got turned into the boogeyman of bad food-the biggest no-no if you wanted to lose weight or be healthy. Thankfully that no-carbs c.r.a.p is over. Doctors kept telling everyone you need carbs for your body to function, athletes have always eaten carbs, but I think once the general population realized that without carbs, they didn't have the energy to even get out of bed, they decided carbs weren't so bad after all.

Hear me clearly: carbohydrates are absolutely necessary. They are the main source of energy for our body, our nervous system, and our brain. If you don't give them to your body, you will have to burn fat for energy, which is not good for your figure and can cause nausea, lightheadedness, headaches, weakness, and (ew!) bad breath.

The trick is to eat the right amount of the right kind of carbs. Simple carbs like sugar are absorbed too quickly into the body, give you a high, and then leave you like a gold digger leaves her dying fiance to party at the river. Complex carbohydrates are digested more slowly, don't screw up your blood sugar, and give you the energy you need.

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