Page 38 July 2011 An Arcadia native, who grew up on a arm in its fi fth generation, Nacke said she was drawn back to her roots after leaving Arizona to pursue a career in hospitality. “I have done the corporate life and I enjoyed my travel and tourism days,” she said. “I came back thinking, ‘I want o know what love is,’ and that’s kind of personal and emotional but that’s love, he love of the plants, the love of Mother Nature.” She travelled to New York to study with an Italian chemist and has been back in Arcadia for 25 years. Nacke said her industry is a nascent one, but that there is a vibrancy moving forward. A self-proclaimed eco-ista and founder of La Bella Terre, Botany for the Body, Nacke provides seasonal cooking suggestions and aromatherapy and beauty-care products made with garden ingredients. “People are starving for information,” she said. “I’ve always been ahead of my time, and now that the masses are catching up, I am now able to provide people with knowledge so they don’t make the same mistakes I did.” Nacke’s list of botanical projects runs long. She partners with Desert Botanical Garden, teaches classes at the Royal Palms, serves on the board of advisers for the Scottsdale Old Town Farmers’ Market and cultivates school gardens. Recently, she said, she has been inducted into the Thunderbird School of Global Management for her botany business. Nacke said all of her work embodies how she lives with the seasons, whether it goes in or on the body, and she treasures sharing information to put those interested, yet skeptical, at ease. “We hope that we have a whole new door opening to create a healthy foundation to build for future generations,” she said. “There is becoming a demand for locally produced foods. “Our bodies have to rely on Mother Nature for our well beings.” Red White & Green Margherita Pizza • 4 sheets clay-oven baked whole wheat lavash bread • 8 oz. container Ovoline whole milk fresh mozzarella in lightly salted water, rinse and cut each ball in half to yield 4 pieces • 8 leaves fresh chiffonade-cut basil. Chiffonade is a method of cutting by Cookbook Continued from page 37 stacking clean leaves then tightly rolling the basil like a cigar, snipping it with a kitchen scissors in thin strips • 28 oz. can of whole peeled plum or San Marzano tomatoes • 2 tsp. cold pressed extra virgin olive oil • 1 tsp. balsamic vinegar • 2 cloves garlic • 4 sprigs fresh oregano (optional) or what other fresh herbs from garden such as marjoram, parsley, green garlic, chives, rosemary, or sage. • 1 tsp. organic sugar • Pinch sea salt to taste Pre heat oven to 425 degrees. Use a pizza stone or baking sheet. In a food processor place the tomatoes (save the remaining juice for another meal), olive oil, balsamic vinegar, garlic oregano, sugar and sea salt. Pulse until combined. Adjust seasoning. Place the lavash sheets on a fl at work surface. Spread the tomato sauce equally onto the lavash. Pinch off small pieces of mozzarella, place evenly over the tomato sauce. Bake 7-8 minutes, checking so edges don’t burn. Remove, sprinkle with the basil and slice into 8 pieces. Roman-Style Tomato Sauce • 1-2 medium yellow onions • Extra-virgin olive oil • Organic butter • 3-4 pounds fresh heirloom tomatoes, roughly chopped • Fresh herbs, rinsed clean – basil, oregano, parsley • Sea salt • Freshly ground white pepper • Grated Parmesan Reggiano Place a heavy-bottomed, deep pot over medium heat. Add several tablespoons of olive oil and heat brie fl y. Chop onions roughly and add to pot. Frequently stir with long, wooden spoon. Use fairly high heat to boil off moisture rapidly. When the onions sauté, add softened, cored and roughly chopped tomatoes, adding as you go. Add herbs and salt. Boil the sauce rapidly, stirring frequently to prevent sticking and burning. The tomatoes will soften, and some of the skins will separate and can be fi shed out with a fork. After about 20 minutes total, the sauce should look somewhat thickened with the tomato pieces quite broken down. Taste and adjust the salt and pepper. Tear and add some additional herbs. Add a lump of butter and let it melt adding a gilding sheen to the sauce. Finally, add the cheese. Pour over cooked, al dente pasta, or add pasta to the pot and mix in before serving. Makes plenty of sauce for a pound or more of pasta. ALL NEW Monday & Tuesday SPECIALS! $2 GROUND BEEF TACO* $2 BEAN TOSTADA* $2 DOMESTIC BEERS $3 MARGARITAS All Day, Every Day! 602-956-0178 ~ 4144 East Indian School Road *Substitute or add chicken or machaca, 50¢. Not valid on to go orders or other substitutions. Three-Courses | 5-7pm Daily Complimentary Views Neighborhood Menu Located at The Phoenician 6000 E. Camelback Road, Scottsdale, AZ 85251 (480) 214-8000 www.jgsteakhousescottsdale.com

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