Cooking Workshop

Everybody could do a little bit more to eat ethically, said Mary Kiernan. And one of the things we can all do is cook!

Much of her cooking comes from generations before her, and she doesn’t use what most of us would call “recipes”. Instead, she relies on ratios, which she included for us in a handout at the 10/10 workshop. Try these at home while they’re still in season!

Amazing photos below credit Steve Sartori, from SU’s Photo and Imaging Center.

"There are only 8 cooking techniques; once you learn them you can make anything. Stew and braise on cold winter days, and grill outside or make things that don't take long to cook during the summer."


Herbed Spaghetti Squash


1 small spaghetti squash


1 small spaghetti squash

2 1/2 Tablespoons extra virgin olive oil

3 teaspoons mixed fresh herbs

1/2 pint grape tomatoes

Salt and pepper to taste

Serves 4

"'Mise en place': everything in its place. Getting organized makes cooking more fun!"

Turkey Meatballs

8 lb ground turkey

1 lb cubed feta cheese

1 cup sun-dried tomatoes

1 Spanish onion, chopped

2 Tablespoons Greek seasoning (oregano, basil, marjoram, parsley)

2 lemons, zested

1/4 cup extra virgin olive oil

2 Tablespoons salt

1 Tablespoon pepper

Serves:  24

"Cook pancakes until they're golden on the outside. If they're golden, but you know the inside is gooey, finish them in the oven."

Quinoa Stuffed Pepper

2 cups quinoa, rinsed and drained

1 Tablespoon cooking oil

2 cloves garlic, peeled and minced

1/2 Spanish onion, chopped

1 teaspoon chili powder

1/2 teaspoon paprika (smoked if available)

1/2 teaspoon ground cumin

1/2 teaspoon oregano

1/8 cup Kalamata olives, chopped

8 ounces tomato sauce

14 ounces vegetable broth

Salt and pepper to taste

Fresh parsley or cilantro, chopped (optional)

3 peppers, cleaned, cut lengthwise in half

Serves 6

“Add salt at the end; the flavor will concentrate. For more exotic spices and seasonings, buy from Samirs, Kashmir, and Han’s. Ground spices lend heat to recipes.”

Italian Sauté Greens

1 head escarole, cleaned and cut

1/2 head savoy cabbage, cleaned and cut

Several cloves garlic, chopped

Several pickled banana peppers (rings, from a jar)

1/8 cup extra virgin olive oil

Salt and pepper to taste

Red vinegar, balsamic vinegar, or lemon juice to taste

Serves 5

"Cook tofu on high heat, or you'll have a tofu mess! Don't use olive oil when cooking with high heat; the flavor cooks off."

Broccoli Latkes

1 carrot

2 ounces onion, chopped

1 crown broccoli, blanched and chopped

1 1/2 pound bakers’ potatoes, shredded

2 eggs, beaten

2 teaspoons salt

1 teaspoon pepper

1 teaspoon baking powder

3 Tablespoons all purpose flour

Serves 6

"It's not a puppy...don't be so delicate with food! Cooking is extremely tactile; be sure to test everything."


One Comment on “Cooking Workshop”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s