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18
Dec

Chefs: Holiday Recipes

Come for the flowers. leave with recipes.

Chef Gloria Hafer is making huge steps to overcome the obesity epidemic and it’s truly an inspiration, which is why we’re very grateful to have her at our Garden Gourmet Stage. Gloria teaches a beginning and advanced culinary apprenticeship program for Afterschool Matters at Bethlehem Lutheran School, and 3 healthy eating classes at the Senior Centers in Chicago for senior citizens. She also has taught a Healthy Eating class to inner city school children’s parents to help stem the tide of childhood obesity. In honor of the holidays, we’ll be profiling some of our Garden Gourmet Chef’s favorite holiday recipes.

1. Who in your life influenced you to become a Chef? 

I learned to cook out of necessity. Coming from a single parent home my mother was the provider for the household and I was THE COOK for my 3 brothers making sure we had a hearty meal to sustain us. 

2. What’s your favorite holiday recipe to make and why?

Linguine and Clam Sauce. I chose this as one of my favorite hoilday recipes because on Christmas Eve we celebrate the Feast of the 7 Fishes and we use this as one of our dishes. 
Photo Credits: Jaclyn Puccini

Ingredients:

  • 1 lb linguine pasta
  • 4 cans of clams—2 with juice & drain other 2
  • ½ lb butter
  • 4 – 6 cloves of garlic
  • ½ cup olive oil
  • Fresh parsley –optional can use dried
  • ½ -1 cup of parmesan cheese (your preference)
  • 1 cup heavy cream (optional)
  • Fresh ground pepper

Steps: 

Melt butter in sauté pan add garlic and oil and cook on low until heated.

Add clams and clam juice. Bring just to a boil.

If you’d like a creamy sauce and heavy cream just before serving – heating thoroughly but DO NOT BOIL!!!

Cook pasta as directed on package.

Add cooked pasta to sauce toss and garnish with fresh parsley and lots of parmesan cheese

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