Resources
Chef Amy Sherman
Bio
Amy Sherman, formerly the pastry chef at Tuscan Express, fostered a baking and consulting business called “Two Chicks and an Oven” with Dana Wilmer. She is a member of the national group Women Chefs and Restaurantuers, the international group Slow Food and sits on the board of the Greater Grand Rapids Food Systems Council.
Documents
Amy Dishes It Up - Pantry (pdf - right-click to download) With a well stocked pantry, creating delicious dishes won't seem so overwhelming. The better quality ingredients you have, the better tasting your food will be! Here are some things that I always keep on hand, so that I can always whip up something without running out to the store.
Amy Dishes It Up - Veggies (pdf - right-click to download) Sometimes, it can be overwhelming to see all of these green vegetables waiting for you! What the heck are they, what do I do with them, what do they taste like? First problem, however, is "how do I fit all of this stuff in my fridge"? I'm still working on that one, but it does help if you prep everything right away. Take an hour when you get home, and go through all of your bags. Prep each vegetable and start thinking about meals. Then the rest of the week (and the vegetables) won't seem so overwhelming!
Recipes
White Bean Skordalia
1 can white cannelini beans, rinsed
4 garlic cloves
1/4 cup extra virgin olive oil
1 T dried oregano
3 T red wine vinegar
salt and pepper
about 10 stems swiss chard
Strip the chard of it's stems. Place the chard in a skillet, add a few drops of water, and cover with a lid. Cook over medium heat for a few minutes, or until the chard just wilts. Squeeze out any excess water, and set aside.
In the bowl of a food processor, quickly chop the garlic. Add the rest of the ingredients and puree. Add the cooked chard and puree again. Check seasoning. Garnish with fresh herbs, olives or tomatoes and a drizzle of olive oil.
Quinoa with Spinach
Adapted from Irene Franowicz, RD
2 cups water
1 cup quinoa, rinsed and drained
1 bunch spinach (about one bag)
2 T olive oil
3 garlic cloves, minced
1 small onion, diced
1 cup chopped tomatoes (optional)
1/4 cup chopped fresh basil
zest from half a lemon
1/2 cup crumbled feta cheese
salt and pepper to taste
In a medium saucepan, with a lid, bring the water to a boil. Add the quinoa and return to a boil. Cover, and reduce heat to low and simmer 15 minutes until all the liquid has been absorbed. Remove from heat, and let sit for 10 minutes. Set aside.
Remove the stems from the spinach, and roughly chop. Place in a saucepan with a few teaspoons of water, cover, and let steam just until wilted. Squeeze out any water.
In a large skillet, heat the oil and saute the onion until soft. Add the garlic. Add the tomatoes if using, and cook 5 minutes. Add the rest of the ingredients, including the prepared quinoa. Cook until heated through, adjust seasoning.