NICOLE “I have always appreciated how Nicole brings a peace and stillness $18.95 GULOTTA (Canada $24.95) to the kitchen as she connects recipes with poetry. What a piece of art to have a book that delightfully marries the two.” — SARA FORTE, author of The Sprouted Kitchen Bowl + Spoon Eat ThisEat Poem

I want to remember us this way— late September sun streaming through “Flipping through the pages of Eat This Poem will the window, bread loaves and golden make you feel as though you’re siting down with an bunches of grapes on the table, spoonfuls of hot soup rising old, wise friend over tea—with the anticipation of a

to our lips, flling us Nicole Gulota is a writer, recipe devel-

A Literary Feast of Recipes Inspired by Poetry with what endures. oper, and the creator of Eat This Poem, a great meal to follow. The poems, and the stories behind literary food blog that has been recognized — PETER PEREIRA, by publications including Saveur, the Los each recipe, reinforce how meaningful the simple act from “A Pot of Red Lentils” Angeles Times, Beter Homes and Gardens, and Poetry. Nicole received an MFA from of feeding and nourishing ourselves and our family is. Vermont College of Fine Arts and studied A must for the reader and cook in your life!” literature at the University of California, Food and poetry are two of life’s essential Santa Barbara. She lives in Los Angeles — MEGAN GORDON, with her husband and son. Visit her online ingredients. In the same way that salt sea- at www.eatthispoem.com. author of Whole-Grain Mornings sons ingredients to bring out their favors, poetry seasons our lives; when celebrated together, our everyday moments and meals are richer and more meaningful. The twenty- fve inspiring poems in this book—from such poets as Marge Piercy, Louise Glück,

ROOST BOOKS Mark Strand, Mary Oliver, Billy Collins, An imprint of Shambhala Publications, Inc. Jane Hirshfeld—are accompanied by ROOSTBOOKS.COM 4720 Walnut Street seventy-fve recipes that bring the richness Boulder, Colorado 80301 of words to life in our kitchen, on our plate, roostbooks.com and through our palate. Eat This Poem opens us up to fresh ways of accessing Cover illustrations and design by Cat Grishaver A Literary Feast of Recipes Inspired by Poetry © 2017 Shambhala Publications, Inc. poetry and lends new meaning to the foods Printed in the United States of America BOULDER NICOLE GULOTTA we cook.

ETP_cover 2.indd 1 12/7/16 10:49 AM ETP_4th Pages.indd 2 12/6/16 11:12 AM Eat This Poem

A Literary Feast of Recipes Inspired by Poetry

NICOLE GULOTTA

ROOST BOOKS BOULDER 2017

ETP_4th Pages.indd 3 12/6/16 11:12 AM Contents

xi Introduction

PA RT O N E : On What Lingers PA RT T WO : On Moments in Time

2 Blueberry by DIANE LOCKWARD 44 The Orange 4 Blueberry Buckwheat Pancakes by CAMPBELL MCGRATH

5 Blueberry Bran Muffns 47 Energizing Orange Smoothie

7 Maple Pecan Granola 48 Citrus Arugula Salad 49 Blood Orange Granita 8 Home by BRUCE WEIGL 10 Baked Sweet Potatoes with 50 Song by ROBERT HASS Maple Yogurt 52 Sole Fillets with California Salsa

11 Sweet Potato and Kale Minestrone 54 Halibut Baked in Parchment

13 Spaghetti with Parsley and Garlic Oil 56 Chopped Quinoa Salad

15 A Pot of Red Lentils 58 Baskets by LOUISE GLÜCK by PETER PEREIRA 62 Baked Eggs with Lemon Cream

17 ed Lentil and Caulifower Curry 63 Slow Scrambled Eggs with 21 French Lentils with Roasted Smoked Salmon

Delicata Squash 64 Kale Caesar Salad with 22 Ricotta Crostini with Balsamic- Paprika Croutons Roasted Grapes 66 Potato by JANE KENYON 23 The Onion by MARGARET GIBSON 68 Shepherd’s Pie with Sweet Potatoes 25 Onion Soup for a Rainy Afternoon 70 Mustardy Potato Salad

27 Toasted Barley with Shallots and 72 Crispy Oven Potatoes Spicy Greens 74 While Eating a Pear 29 Peperonata Pizza by BILLY COLLINS

33 Mushrooms by MARY OLIVER 76 Pear and Manchego Grilled Cheese 36 ruffe isotto with Chanterelles 77 Warm Vanilla-Pear Crumble

38 Mushroom Pizza with Taleggio 78 Triple Ginger Coffee Cake and Thyme

40 Mushroom and Brie Quesadillas

ETP_4th Pages.indd 7 12/6/16 11:12 AM ETP_4th Pages.indd 8 viii CONTENTS

AR : E E R H T RT PA 118 117 115 112 111 109 108 106 104 102 100 98 96 94 93 91 89 88 86 84 82

Tahini Sauce Parsley GarlicBread Almond PoppySeedScones Panzanella Radicchio A PotofWhiteBeans Black Bean Tostadas with with Tostadas Bean Black Roasted Brussels Sprouts with with Sprouts Brussels Roasted Sauce for When Tomatoes Are Are Tomatoes When for Sauce Soba Bowl with Braised Cabbage Cabbage Braised with Bowl Soba Butternut Squash Macaroni Macaroni Squash Butternut Farro withBeetsandGoatCheese Appetite by Determination Tea Cellar Root Tree Golden Beet Soup with Mascarpone Mascarpone with Soup Beet Golden Caulifower Soup with Crunchy Crunchy with Soup Caulifower Peppermint HotCocoa Earl GreyShortbreadCookies Olive OilPumpkinBread Roasted Carrots with Sweet Sweet with Carrots Roasted Cabbage-Fennel Slaw Chive Cream and TahiniDressing Cheese and Not inSeason Syrup Balsamic Beluga Lentils by by STEPHEN DOBYNS STEPHEN ROETHKE THEODORE by by JEHANNE DUBROW JEHANNE OnGrowth JANE HIRSHFIELD JANE

KATHLEEN LYNCH

AR UR: R OU F RT PA 148 145 143 142 139 136 134 133 131 129 128 127 126 124 122 156 153 151 150

Seven-Ingredient Meatballs Oregano RoastChicken Vegetarian Baked Ziti Ziti Baked Vegetarian Couscous with Kale and Dill Dill and Kale with Couscous Brussels SproutandAvocadoSalad Moroccan-Roasted Lamb with with Lamb Moroccan-Roasted Gravy Mushroom and Sage PerhapsWorld the Here Ends Burning the Old YearOld the Burning Alone Eat to How Italian BeefStew PotRoast FirstThanksgiving Zinfandel Short Ribs with with Ribs Short Zinfandel Wild RicewithChestnutsandLeeks Perfectly SimpleGreenBeans Nutty, SeedyChocolateBark Golden AlmondMilk Purée Mascarpone and Carrot Celery RootPurée Herb Yogurt by by by by JOY HARJO JOY NAOMI SHIHAB NYE SHIHAB NAOMI HALPERN DANIEL OLDS SHARON On Gathering On by MARK STRAND MARK

12/6/16 11:12 AM PA RT F I V E : On Splendor

160 Believe This by RICHARD LEVINE 194 Acknowledgments 162 Eggplant for a Summer Memory 195 Recipes by Category 164 Broccoli and Quinoa Salad with Quick Pickled Shallots 197 Index 166 Pasta al Pomodoro 202 Credits 168 Our Valley by PHILIP LEVINE 205 About the Author 170 Fig Tartine with Walnut- Ricotta Spread

171 Chilled Orzo with Salmon and Lots of Herbs

173 Melon Agua Fresca

174 The Man Born to Farming by WENDELL BERRY 176 Cornmeal affes

177 Simple Corn Soup

178 Rosemary and Brown Butter Popcorn

179 How to make pesto by MARGE PIERCY 181 Orecchiette with Spinach- Arugula Pesto

182 White Beans with Sage Pesto

183 Risotto with Asparagus, Peas, and Basil Pesto

186 How to Eat a Poem by EVE MERRIAM 188 Honey Vanilla Ice Cream

189 Spiced Molasses Cookies

191 Strawberry Birthday Cake CONTENTS

ix

ETP_4th Pages.indd 9 12/6/16 11:12 AM ETP_4th Pages.indd 10 12/6/16 11:12 AM ETP_4th Pages.indd 33 Mushrooms Rain, andthen shark-white deathangels of glitterers,sorcerers chunkily, anddelicious— others billowing on onehoof on fallmornings,some out oftheground— draw them walk outtogather,choosing the benignfromfocks those whoknow their wetness,theyappear their quietude, through sand:astonishing through grasses, through leaves, the coolpursed in theirtornveils in theirsuddenness, pummeling upward red andyellowskulls but fullofparalysis: panther caps, russulas, packed withpoison, balancing intheearth looking innocentassugar lips ofthewind by MARYOLIVER 12/6/16 11:13 AM 33 ON WHAT LINGERS ETP_4th Pages.indd 34 34 EAT THIS POEM felds ofrain. slide backundertheshining fast asmushroomsthemselves when theyaredonebeingperfect and overnight to eat is tostaggerdown 12/6/16 11:13 AM ETP_4th Pages.indd 35 Wemay havenot dawn at scrapedor risen away ownour with dirt Gi

basket to plate, where f “on earth the readyin onebalances hoof,” for yet picking, another know the di looksparalysis,” innocent“fullof required but is is skill and to cent glow when caressed with the beam of a a centof glow beam the when caressedwith down close,bending ground the shin to reaching“underthe and in the hunters who know that black trumpets emit a phosphores a huntersemit the trumpets in who black know that ing makeshome its somewhere deepus. within the skill of the chef,the who of transforms skill the ingredients these intomeal. a the earth’s meaty o ngers,but quietthe work transferredlingers, hand, to from hand f Tohungers,our we satisfy must exercise completeFirst, trust. f ed at rendering the natural world, world, natural the rendering at ed elds of rain” eldsof waythe forager a forfeel aroundnight might at f erence. f erings. Cloaked erings. mystery, in one mushroom f nallymushroom’sthe mysterious magic Mary OliverMary in bringsus f ashlight. Next, in - - 12/6/16 11:13 AM 35 ON WHAT LINGERS ETP_4th Pages.indd 36 36 EAT THIS POEM Truf I chewed I slowly, autumn—autumnallowing coldof a thepureon taste Thecream’s grain each lightness thetexturethat enhances thericeso of memorable a The of fourth The course at French meal was Laundry

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12/6/16 11:13 AM 37 ON WHAT LINGERS ETP_4th Pages.indd 38 38 EAT THIS POEM Mushroom Pizza with Taleggio and Thyme and Taleggio with Pizza Mushroom 1. 2. Restraint is essential in the making of a good pizza. Althoughgood a it’spizza. of themaking essentialin is Restraint of cheese or athick layer ofsauce, you’ll mix ofmushrooms. youherbs all of mix is your tomozzarella,enhance a needand favorite thing of an ode toautumn.odefew A an pungent of of thing pieces taleggio, mild temptingvegetables topile coverandhigh heavy a with them blanket spare when it comes to the sca the to comes it when spare

Cook for about 5 minutes, stirring occasionally, or until the mushrooms mushrooms the until or occasionally, stirring minutes, 5 about for Cook 12 ounces mixed mushrooms, mushrooms, mixed ounces 12 1 batchPizzaDough(page31) Mince theherbsandaddthemtoabowl.Turnyourattention tothemush around ideally has, oven your setting highest the on stone pizza a Preheat 550°F, for 30 minutes. If you have already made your pizza dough, this is a is this dough, pizza your made already have you If minutes. 30 for 550°F, Makes two 10-inch pizzas 10-inch two Makes 3 tablespoons mixed woody herbs herbs woody mixed tablespoons 3 of salt,afewgrindsblackpepper,and rest. them let and rounds into dough the shape to time good will steam instead of brown. Give them a stir and sprinkle with a pinch pinch a with sprinkle and stir a them Give brown. of instead steam will many as add and heat medium-high over oil olive the of tablespoon 1 warm are golden, tender, and a bit shriveled. Repeat as many times as needed needed as times many as Repeat shriveled. bit a and tender, golden, are to cook all the mushrooms, and be sure all their liquid is cooked off before before off cooked is liquid their all sure be and mushrooms, the all cook to beginning thenextround.Itusually takesmeaboutthreebatches. mushrooms aswillftinonelayer.ontcrowdthepan,or the pan, sauté largest your In prepare. to time little a take will which rooms, thinly sliced sliced thinly and sage, thyme, (like rosemary), lightlypacked

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1 to 3 tablespoons extra-virgin extra-virgin tablespoons 3 to 1

Cornmeal, forbaking 5 ouncesfreshmozzarellacheese 5 ouncestaleggiocheese Salt Freshly crackedblackpepper olive oil oil olive f 1 nd the very best pizzas are pizzas ndthevery best 2 teaspoon of the mixed herbs. herbs. mixed the of teaspoon mushrooms mushrooms

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- 12/6/16 11:13 AM ETP_4th Pages.indd 39 4. 3. 5.

Bake 8 to 10 minutes, or until the cheese is bubbly and brown in places, and and places, in brown and bubbly is cheese the until or minutes, 10 to 8 Bake the half Scatter top. on dough the lay and cornmeal with stone the Dust On awell-fouredboard,andwithhands,shapeyour cheeses, tornintosmallpieces.Topwithhalftheremainingherbs. caution. Ifyoureshortoncounterspace,fipoveralargeshe while you assemble the pizza on top. top. on pizza the assemble you while the crust is golden. Remove from the oven and slide onto a fresh cutting cutting fresh a onto slide and oven the from Remove golden. is crust the great with and mitts oven wearing while this do I assembly. for oven the board toslice. mozzarella and taleggio the half by followed dough, the over mushrooms stone hot the for surface work perfect a makes It stovetop. the on it place of out stone my pull simply I but here, it use may you peel, pizza a have you If work.) you while covered round second the (Leave dough. of round et pan and and pan et frst frst 12/6/16 11:13 AM 39 ON WHAT LINGERS ETP_4th Pages.indd 40 40 EAT THIS POEM Mushroom and Brie Quesadillas Brie and Mushroom 1. 2. Lompoc,California, looking for Melville Winery, we thought we were The The vineyards a

lost. The road is a long stretch, about ten miles past fruit stands and stands fruit lost.longThe a aboutstretch, past road miles is ten including our accidental detour. mushroomshoney. local with drizzled and over out Looking thesun- stu quesadillas on nibbled we wines, library tasted and room drenchedcouldn’t vines,I help grateful for be but themostenjoyable day, our found and turn wrong a made we case, our In directions. your doubt the unexpected pleasures of a journey a tothepleasuresunfold.unexpectedof As we toured thebarrel room,tasting ge shade of an oak on this gentle this on oak morning.an shadeWhile weof eventually found the selvesthedriveway in watching farm, horses. a of

Add the mushrooms and rosemary, seasoning with a pinch of salt and a few few a and salt of pinch a with seasoning rosemary, and mushrooms the Add The animals were Therelaxed,animals so todogallop butnothing with into the Keep the pan on the heat and add 1 teaspoon of oil. If the slices of Brie are are Brie of slices the If oil. of teaspoon 1 add and heat the on pan the Keep heat. medium over pan sauté large a in oil olive the of tablespoons 2 Heat Makes 4 servings 4 Makes 8 ounces cremini mushrooms, mushrooms, cremini ounces 8 3 tablespoons extra-virgin extra-virgin tablespoons 3 Remove from heat and scrape the mushrooms into a bowl. bowl. a into mushrooms the scrape and heat from Remove grinds of black pepper; cook for 5 to 7 minutes, until tender and golden. golden. and tender until minutes, 7 to 5 for cook pepper; black of grinds on one side of a tortilla. Nestle one quarter of the mushrooms over the the over mushrooms the of quarter one Nestle tortilla. a of side one on Salt top, followed by one quarter of the arugula and another two slices of Brie. Brie. of slices two another and arugula the of quarter one by followed top, 1 long and stick out of the tortilla, cut them in half. Place two pieces of Brie Brie of pieces two Place half. in them cut tortilla, the of out stick and long ⁄ f 2 teaspoon rosemary, minced rst timerst my husband and Imade the drive o stems removed and and removed stems olive oil,divided thinly sliced f er driving er through downtown Buellton, it’sand toeasy t ing lost served as a goodlost served a ing reminderas toleave forspace

4 fourtortillas(fajitasize) 1 cuparugula,lightlypacked

8 ounces Brie cheese, cheese, Brie ounces 8 Freshly crackedblackpepper Parsley, forgarnish(optional) Honey thinly sliced f Highway 256 in

f ed with with ed - 12/6/16 11:13 AM ETP_4th Pages.indd 41 3.

Cook the quesadillas on one side for about 2 to 3 minutes, or until golden. golden. until or minutes, 3 to 2 about for side one on quesadillas the Cook Flip gently and continue cooking on the other side for 1 to 2 minutes minutes 2 to 1 for side other the on cooking continue and gently Flip before tortilla the of side opposite the on honey of bit a spread or Drizzle chopped parsley,ifusing. folding it over the top. Repeat with the remaining tortillas. tortillas. remaining the with Repeat top. the over it folding more, or until the cheese has melted. Slice and serve sprinkled with a bit of of bit a with sprinkled serve and Slice melted. has cheese the until or more, 12/6/16 11:13 AM 41 ON WHAT LINGERS ETP_4th Pages.indd 42 12/6/16 11:13 AM ETP_4th Pages.indd 205 About the Author the About Eat ThisPoem Eat Nicole Gulo Nicole California,SantaBarbara. She lives AngelesLos in her with Universitythe studiedliterature and at CollegeArts Fine of of and Gardens husbandwww.ea son.Visitat and online her publicationsincluding t , and a is a writer, recipe developer, writer, a is a creatorof the and , a literary food blog that has been recognized byrecognized been has food literary that blog a , Poetry Saveur . Nicole . received MFA an from Vermont , the Los Angeles Times t hispoem.com. , Be t er Homes er

12/6/16 11:13 AM 205 ABOUT THE AUTHOR