Dragging a top-heavy and overloaded suitcase behind me, the path beyond the main gate became unexpectedly treacherous. Every tiny crack grabbed at the flimsy wheels, threatening to send us both tumbling into bone dry patches of bamboo. Sharp, pointed sticks poked out like spears, waiting to catch my fall. Stumbling forward in the blinding midday sun, the reward for all my efforts was a slap in the face: The key didn’t work.

I had just arrived at my new AirBnB a day before classes were scheduled to begin, and I was locked out. No amount of twisting, jiggling, or forcing the key would convince it to cooperate. No one was home. No one was answering their phones. Or emails. Or text messages. Anxious enthusiasm for the start of my new adventure faded away until only the anxiety remained, and I sat down, staring at the giant tree in the backyard dripping with crusted sap, and cried.

That was my introduction to Oakland, four years ago. Such a tiny blip on the radar now that it’s barely worth retelling, this moment stands out in my memory with new importance in hindsight. As far as I can recall, it was the one time I ever felt shut out, unwelcome, or for whatever reason, excluded. In this politically tense atmosphere, increasingly sensitive, often divisive, and blisteringly judgemental at times, where we celebrate diversity yet resist radical change, this is exceptional. I am the ignorant millennial, ruinous gentrifier, the ugly American, invading in a treasured place where I do not belong… And yet, from the moment my new landlord returned home from work and we finally got that front door open, I’ve felt like I do. Bundled along with that mailing address, I gained a network of neighbors, making a true community. Some filter through quickly, passing by in search of greener pastures, while others have set down roots that go deeper than the old oak trees themselves.

We smile and wave, stop to chat, catch up like old friends while out on the street. Everyone knows each others kids, parents, grandparents, and dogs- Even the stray cats are accounted for, taken care of in rotating shifts. When the summer heat beats down on unforgiving pavement, bowls of water appear for four-legged friends to stay hydrated. Little libraries proliferate with reading material as unique as the residents of each block. Gardens swell and overflow onto sidewalks, freely offering the overabundance to passersby.

That’s how I found myself loaded down with giant green zucchinis and explosively ripe orange cherry tomatoes. At peak ripeness, a fresher bounty could not be found, and thanks to my neighbors, it practically landed on my doorstep. Glowing orange orbs as smooth and round as glass marbles, sweeter than candy, Sun Gold tomatoes in general need little more than a touch of salt for balance. Honoring the fruit means doing as little to it as possible.

A true flash in the pan, the edible gems are seared until their skins bubble and burst to create a sauce of their own juices. Zucchini noodles are tossed into the hot mixture, just to soften, but not cook, retaining a more toothsome bite and fresh flavor.

No longer a mere AirBnB, I’m still in exactly the same place, but it feels much more like home than any other place I’ve been. I’d like to think I’ve finally put down roots of my own.

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Yield: Makes 1 Serving

Golden State Zoodles

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A true flash in the pan, the edible gems are seared until their skins bubble and burst to create a sauce of their own juices. Zucchini noodles are tossed into the hot mixture, just to soften, but not cook, retaining a more toothsome bite and fresh flavor.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

• 1 Tablespoon Olive Oil
• 1 Heaping Cup Cherry Tomatoes (Ideally Sun Gold, or Some Other Orange/Yellow Variety)
• 1 Tablespoon Nutritional Yeast
• 1 Teaspoon Ponzu
• 1/4 Teaspoon Ground Turmeric
• 1/4 Teaspoon Ground Black Pepper
• 1/4 Teaspoon Salt
• 1 Medium Zucchini, Spiralized
• Thinly Sliced Chives and/or Fresh Basil (Optional)

Instructions

1. Heat the oil in a small skillet of medium-high heat. Add the cherry tomatoes and cook, stirring periodically, until the skins blister and burst, forming their own sauce, You can use the back of your spatula to crush them and help the process along if needed.
2. Add the nutritional yeast, ponzu, trmerc, pepper, and salt, stirring well to incorporate.
3. Turn off the heat before adding the zucchini noodles. Toss to combine and coat thoroughly with the sauce.
4. Transfer to a plate and top with fresh herbs, if desired. Serve immediately.

Notes

Fresh lemon juice can be used instead of ponzu.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Marukan, Yuzu Ponzu Soy Dressing, 12 Fl Oz
• 
  Zoe Extra Virgin Olive Oil, 1 Liter Tin (Pack of 2)
• 
  Spiralizer Ultimate 7 Strongest-and-Heaviest Duty Vegetable Slicer Best Veggie Pasta Spaghetti Maker for Keto/Paleo/Gluten-Free, With Extra Blade Caddy & 4 Recipe Ebook, White

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 216Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 642mgCarbohydrates: 17gFiber: 6gSugar: 8gProtein: 8g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.