Hello fellow food lovers.
I'm sharing vegetarian recipes for wholesome foodies here.
My book "Bowls of Goodness"  is released in January 2017.

The Breakfast Club #5 – Sherrie's Autumn Vegetable Skillet with Sunchokes & Sage

The Breakfast Club #5 – Sherrie's Autumn Vegetable Skillet with Sunchokes & Sage

Breakfast Club Sherrie

The Breakfast Club on Nourish Atelier is a Q&A series with the finest people in food inspiration.

Muse: Sherrie Castellano from withfoodandlove.com

In The fifth Breakfast Club Session I talk to uber-talented Sherrie Castellano from withfoodandlove.com. I'm a huge fan of Sherries food and photography style; fine, light, natural and seducing. You can definitely spot her New York cool roots in her work!
She is also inspiring me with her passion for bringing people together with her Pop up Events in her adopted St Louis community. The most inspiring bloggers we read and follow often have stories we can relate to. Sherrie found out she couldn't eat gluten anymore because it made her sick, and her blog is now one of the best sources for natural gluten free vegetarian recipes. But withfoodanlove.com is so much more than a recipe collection, it's journal full of personality and spirit that you need to get aquinted with if you're not already. Let's get to know this inspiring star a little more:

Credits: photography and recipe by Sherrie Castellano
Interview by me :)

The Breakfast Club Sherrie

 

Q&A


N/A: Good Morning Sherrie. For a breakfast in the spirit of with food and love. What are we having?
SC: Morning Nina! Thanks for having me, I’ve been loving this breakfast club series, and have been looking forward to this since Renee nominated me. We are having an Autumn Vegetable Skillet with Sunchokes + Sage. It’s hearty and nourishing with seasonal herbs and flavors, and farm fresh eggs.  

N/A: That sounds lovely, I really like savoury breakfasts! How did withfoodandlove.com come to life, and what is your food philosophy?

SC: After I finished my undergrad, I moved from upstate New York out to Colorado. I was working during the day as a special education teacher, and at night in the food industry as a server and bartender. I was burning the candle at both ends. I was exhausted and not caring for myself very well. Five years in Denver had past, and I was questioning my career path, and certain life-decisions. I was physically and emotionally the worst I’d ever been and I needed a major change. I decided to move back to the east coast (with my then boyfriend, now husband). And a long story short, in 2010 I went gluten-free after discovering I had celiac disease. In 2012 I went back to school to study nutrition, and in 2013 I started With Food + Love to document my journey. I never intended or  imagined my blog would be the space that it is now. I eat gluten free because I have to, and mostly plant-based because that lifestyle makes me feel my best. I recognize we all feel differently eating different kinds of foods, and I encourage everyone to do what’s best for them without judgement.


N/A: This strikes a chord with me, Sherrie, I think many of us are finding that we need to change the way we eat for our well being. It's a growing consciousness and a big shift in society going on. With your Italian roots, how does your Italian family take to your innovations? You're taking on Italian classics and adjust them to your own way of cooking?
I noticed a beautiful vegetarian ragu (bolognese) recipe on your blog which i’m dying to make, is your italian family on board with your changed eating style?


SC:My Italian roots certainly influence the way I cook in the kitchen. A lot of my recipes, while not classically Italian, contain core Italian flavors. Lots of onions and garlic, basil and oregano, and tomatoes, artichokes and eggplant. I feel really comfortable working with those ingredients. My Italian American family really loves what I do! They think what I’m doing is creative and fun. My in-laws in Bologna are intrigued, and I think they love it? Haha.

Breakfast Club Sherrie


N/A: What makes you excited in terms of food?

SC: Community. Especially the one I’ve created online with With Food + Love and the one that is blossoming in St. Louis. Working with local folks is so meaningful to me right now. I’m still pretty new to the Midwest, and I’ve been exploring parts of this country and talking with farmers and makers that I never knew existed. It keeps me grounded, motivated and inspired to keep creating, seeking and celebrating.  

N/A: Which changes to a diet would you recommend in general for a healthier life?

SC: Plants! We all need these. Eat more - as many as you can.

N/A: Gluten free baking seems so full of “special” ingredients, what’s your best tips for baking a simple (few ingredients) and tasty gluten free bread?

SC: I actually don’t enjoy baking. Especially gluten-free baking! Strangely enough though, this week I baked my first loaf of gluten-free bread. And it’s amazing and I can’t wait to make more versions of it. It comes from Alanna Taylor-Tobin’s new book Alternative Baker. The bread itself is loaded with nuts and seeds and all good things that I already have stocked in my pantry. When it comes to gluten-free baking this beautiful book is a must must must!  



N/A: Thanks for the tip, I do really love those gluten free nut and seed breads, for the taste alone! Which is the most popular recipe on your blog, and which is your personal favourite?

SC: My most popular recipe right now is this Pumpkin Polenta with Balsamic Roasted Beets. And my favorite is this Black Peppercorn and Cranberry Shrub I made for the holidays last year. It’s seasonal and refreshing and different. Creating cocktail and drink recipes are my favorite!

N/A: On my list to make! How is St Louis influencing your cooking. What should we not miss if we visit?

SC: As an east coast transplant, it took me a while to adjust to the St. Louis/Midwest food scene. But now I can’t get enough. There are so many people doing so many things right. It’s a great food town. Do not miss the Mud Slinger (a Midwestern dish) at the Mud House. It’s probably my most frequented restaurant, and everything there is amazing. I eat their slinger weekly. Also! One of my pop-ups of course.  

N/A: I so wish that I could attend one of your pop-up dinners, what should guests expect from an event and what’s in it for you?



SC: My seasonal pop-ups (about every 6 weeks) are held at different venues throughout the city. I work with my local farmer to source all of the produce, and local purveyors to source the rest. They are small to medium sized intimate dinners set at long candle lit communal tables. My goal is to give folks an affordable, but luxurious dining experience to celebrating all the Midwest has to offer.

N/A: What a great way to bring people together and I think this is something for others food bloggers to adopt into their own communities! What about weekends? How does a good Saturday look in your life?

SC: Breakfast with my husband at our favorite spot in St. Louis (the Mud House - see above). Then the farmers’ market. An afternoon hike, and then some antiquing/thrifting. And unwinding with dinner and a glass of wine at home.  

N/A: It sounds like the perfect day to meI’m always curious about food bloggers life outside of kitchen! What is your passions non-food related?

SC: Honestly everything I love somehow relates back to food. My garden is a passion of mine for sure.  

 

10 quick questions:

N/A: Whats' your favorite music while cooking?
SC: The Barr Brothers, Dr. Dog and Rilo Kiley are always on repeat.

Who's your culinary hero?
SC: A fictitious person made up of my most inspiring relatives, friends, authors, and photographers.

N/A: In five years I’ll be _ _ _ _ _ (fill in:) ?
SC: A restaurant owner.

N/A: Your most memorable dish ever?
SC: Gluten-free pizza in Rome a few years ago. It was not only the best gluten-free pizza I’ve had, but also the best pizza I’ve ever had.

N/A: Not without my _ _ _ _ _ ?
SC: Day planner. I’m an old school pen and paper scheduling kind of girl.
I would be lost without it.

N/A: Martha Stewart or Jamie Oliver?
SC: Bleh, neither. But I guess Martha Stewart.

N/A: Favourite kitchen tool?
SC: My Wolf Gourmet blender. I use it almost everyday in some capacity. It’s a beast.

N/A: Most overrated ingredient?
SC: Can I say pumpkin spice? Is that an ingredient? I’m just so not into this trend.

N/A: My guilty pleasure is?
SC: Bravo (television channel in the states). After a long day you can find me curled up, unplugged, and zoned out with some Real Housewives.  

N/A: Haute cuisine or comfort food?
SC: Hmm, somewhere in the middle?

N/A: Thank You Sherrie! Every breakfast muse gets to nominate the following muse for
the next Breakfast Club, who would you like to see for the next session?

SC: Amanda Paa from HeartBeet Kitchen!  

Let's do breakfast!

Breakfast Club Autumn Skillet

 

Autumn Vegetable Skillet with Sunchokes + Sage

This recipe uses 3 cups of root vegetables. I used a combination of carrots, parsnips, radishes and turnips. You can use all of one kind, or a combination of a couple, etc. It's up to you, and really flexible. The sunchokes shouldn't be missed though. It gives it great, unexpected flavor. Hot tip! You do not need to peel sunchokes, just scrub and go.

INGREDIENTS
3 cups root vegetables {see notes}
1 cup sunchokes, diced
2 tablespoons olive oil
 1 yellow onion, diced small
3 cloves garlic, minced
3 stalks celery, diced small
2 tablespoons fresh sage leaves, chopped ¼ cup fresh parsley, chopped
sea salt, to taste
black pepper, to taste
2 farm fresh eggs, whisked

1. Heat a pan of boiling water. Toss in the root vegetables and sunchokes and blanch for 2
minutes. Drain and set aside.
2. In a skillet or sauté pan, heat the olive oil over low heat. Sweat the onions for 3 minutes, and
then add in the garlic and celery. Season with salt and pepper, stir and continue sautéing for a about 3 minutes.
3. Then add in the sage and blanched vegetables. Stir, season with more salt and pepper and
cook for about 5 minutes or until the vegetables have reached your desired doneness. Then add in the eggs and stir to scramble. Remove from the heat and stir in the fresh parsley.

Enjoy!

 

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