Experience • Integrity • Results Injured? Questions? Call me on my cell. 602-692-4636 www.LawinAZ.com | rbarry@azbar.org Robert E. Barry – Attorney at Law, PC Car - Motorcycle Accident - Injury and Wrongful Death 5646 N. Camelback Canyon Dr., Phoenix, AZ 85018 Car Accident Lawyer Serving Arcadia Since 2001 Page 28 February 2016 By Lisa Weisenburger Next time you’re on Instagram, search #heartsinmyfood. You’ll meet a frequent contributor and our featured cook for February, Andrea (Andi) Osika. An Arcadia resident for over 15 years, Andi is often asked, “Do you look for the hearts or do you just find them?” “Now, they come to me! I fi nd hearts everywhere. Hearts when I hike. Hearts in the street. But especially, hearts in my food,” Andi said. Meeting Andi in her home kitchen, one of the first things you notice in the sunny fresh room are the framed photos on the wall by her eat-in kitchen table. The collage is made up of images of hearts she found in her food: heart-shaped peaches, a red onion with a tiny heart at the center, a perfectly round piece of sushi with the center tuna in the shape of a heart. In addition to her love of hearts, Andi enjoys working in her garden. The Osikas are a busy urban family who has found success with keeping chickens as well as gardening. They routinely grow tomatoes, peppers, fennel, artichokes, onions, strawberries and lettuce. They also have lemons, key limes and all types of herbs. Today’s recipe is a simple, yet delicious dish she calls Zucchini Noodles with Valen- thymey Tomato Sauce. “This dish is perfect for the friend you want to have over for dinner who is vegetarian, vegan, gluten-free or lactose intolerant,” Andi said. Dairy-free and filled with vegetables, this recipe is bursting with flavor. However, Andi described how this dish can be adjusted for anyone sitting at your dinner table by adding ingredients like a little sautéed garlic shrimp and Parmesan cheese. According to the chef, the star of this dish is the star anise. She admits to adding star anise to her spice cupboard because it was unique and exotic. Finding recipes with it, however, can be difficult, due to its sweet, licorice flavor. The second star of the show today is Andi’s noodler. “I buy extra zucchini just so I can use this tool again and again.” She presents a kitchen tool that resembles a pencil sharpener, which she found at a local department store. Officially, this is a spiral cutter, but to Andi it is a noodler. “This thing is not only great for zucchini, but works well with carrots and cucumbers. It makes the best zucchini fettuccini noodles!” One reason zucchini works in this dish is because it absorbs the tomato and thyme flavors and cooks quickly – this dish can be on the table in less than ten minutes. Plus, it calls for only one pan. “It is healthy and truly satisfying,” said Andie. While you make this dish, remember to keep your eye out for any hearts in the food. “They’re there more often than you think. You just have to be aware,” explained Andi. “They are a fantastic reminder that love is everywhere if you pay attention and appreciate it.” Arcadia mom finds heart(s) in every ingredient Zucchini Noodles with Valen-Thyme Tomato Sauce • 4 medium zucchini • 2 tablespoons olive oil • 2 garlic cloves, minced • 1/4 teaspoon red chili flakes • 1 star anise (find these at AJ’s Fine Foods or Cost Plus World Market) • 4 sprigs fresh thyme, plus 2 teaspoons chopped leaves for sprinkling • 4 cups sun gold or cherry tomatoes, halved • 1/2 teaspoon kosher salt, plus 1 teaspoon • 1/4 teaspoon freshly ground black pepper • 2 teaspoons red wine vinegar Use a spiral cutter or a vegetable peeler to spiral cut your zucchini into thin strips. If you use the peeler, add an extra zucchini since you don’t get as many “noodles” per zucchini with this method. Set the noodles aside in a large bowl while you make the sauce. In a large saucepan over medium heat, heat the oil. Add the garlic, red chili flakes, star anise and thyme, and cook until fragrant, about 1 minute. Add the tomatoes, 1/2 teaspoon salt, pepper and vinegar. Stir gently to combine. Cook the sauce, stirring occasionally until the tomatoes have released their juices, about 8 minutes. Discard the star anise and thyme sprigs and add the zucchini noodles and remaining salt to the pan. Toss gently to coat the noodles with the sauce and cook for another 2 minutes to warm the noodles. Sprinkle with fresh thyme. Andi Osika and her zucchini “noodler” preparing the base of her vegetarian dish. ARCADIA COOKBOOK

Lara Broadrick Shawna Warner Rebecca Clayton Robin Orscheln