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Gourmet Mom: Introducing Our Newest Contributor, Sara Fry!


Hi everyone! My name is Sara Fry and I’m so excited to be the resident chef or “Gourmet Mom” for our wonderful Little Hoboken community. I’ve been living in Mile Square for 7 years and have grown up with it starting as a single 20-something to a married mama to my 13-month old Corey.

I’ve always had cooking and food on the brain (or palate) since I was little, which led me to University of Delaware for a hospitality degree and then to culinary school at Natural Gourmet Institute. After school, I moved to a farm in Upstate NY where I taught (literal) farm-to-table cooking to children and adults. With my background in supportive cooking & teaching, my personal chef biz was born, Sara's Wholesome Kitchen and I began teaching at Hudson Table. I specialize in cooking vegan, vegetarian, and gluten-free food...BUT i have been known to enjoy a steak now and again. Oh, and I have a serious sweet tooth.

Teaching has really become my passion and I have started a kids cooking program at Hudson Table in 2015 where we run after-school, holiday break, and summer series classes. Since becoming a mom, I also recognize the need for mommy-lessons, so our special Mommy Mondays classes are hosted twice a month.

I can't wait to share my best cooking tips, techniques, recipes, and my love for all things food. So let's kick things off with one of my favorite fall recipes!

Quinoa Stuffing Serves: 3-4

Ingredients:

  • 1 cup quinoa, rinsed and cooked according to the package directions

  • 1 Tablespoon olive oil

  • ½ onion, diced

  • 2 ribs celery, diced

  • 1 apple, diced

  • 2 small carrots or 1 large carrot, shredded

  • Dried sage, thyme, rosemary, nutmeg (to taste)

  • ¼ cup shredded cheddar

  • ¼ cup walnuts or pecans (optional)

  • ¼ cup minced parsley

Procedure:

  1. Preheat oven to 350 degrees. Sauté onion in the Tablespoon of olive oil over medium heat until translucent.

  2. Add celery, carrots, and apples. Add in spices, nuts, and cook for another 5-10 minutes. Add parsley.

  3. Toss everything with cooked quinoa. Add cheese.

  4. Bake covered in baking dish for about 20 minutes for last 5 minutes, remove cover.


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HEADER PHOTO CREDIT: Danielle Guenther Photography

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