From 1979 to 2003, Mark Winne was the Executive Director of the Hartford Food System, a Connecticut non-profit food organization. He is the co-founder of numerous organizations including the Community Food Security Coalition, the State of Connecticut Food Policy Council, and the City of Santa Fe Food Policy Council. He was a Kellogg Foundation Food and Society Fellow and a member of the U.S. Delegation to the 2000 Rome Conference on Food Security. As a writer on food issues, Mark’s work has appeared in the Washington Post, The Na...
From 1979 to 2003, Mark Winne was the Executive Director of the Hartford Food System, a Connecticut non-profit food organization. He is the co-founder of numerous organizations including the Community Food Security Coalition, the State of Connecticut Food Policy Council, and the City of Santa Fe Food Policy Council. He was a Kellogg Foundation Food and Society Fellow and a member of the U.S. Delegation to the 2000 Rome Conference on Food Security. As a writer on food issues, Mark’s work has appeared in the Washington Post, The Nation, Sierra, Orion, and Yes!, to name a few. He is the author of four books, Closing the Food Gap; Food Rebels, Guerrilla Gardeners, and Smart Cookin’ Mamas; Stand Together or Starve Alone; and his most recent book, Food Town, USA. Through his own firm, Mark Winne Associates, Mark speaks, trains, and writes on topics related to community food systems, food policy, and food security. He also serves as Senior Advisor to the Center for a Livable Future at the Johns Hopkins University School of Public Health.
Sfoglini Pasta Primavera with Tofu, Mushrooms and Broccoli
1 lb. Sfoglini pasta or pasta of your choice (W.W, Gluten Free, or Brown Rice)
1 block of extra firm tofu, cut into slices ¼” thick and then quartered
1 onion, cut into slivers
1 bunch broccoli, cut into bite sized florets
Olive oil
1 lb baby bella mushrooms, cut in half or quarters
3 Tbs. garlic, minced
2 cups cherry tomatoes, sliced in half
¼ cup Marsala wine
¼ cup fresh Italian parsley, chopped
1 t. dried oregano
1 t. dried basil
1 orange pepper, cut into slivers
2 cupos cherry tomatoes
½ cup white wine
Salt and pepper to taste
Red pepper flakes (optional)
¼ cup toasted pine nuts
Cook pasta according to directions in salted water, until al dente.
In heavy cast iron skillet, fry the tofu slices in olive oil with 1 Tbs. fresh chopped garlic until golden brown on all sides. Set aside. Wipe out pan.
Sauté the mushrooms in olive oil with 1 Tbs. fresh garlic until all moisture has evaporated and the mushrooms are crispy. Add the Marsala wine and cook until the wine is absorbed. Set mushrooms aside.
Meanwhile, cover bottom of large wok with olive oil. Add onions and sauté until soft. Add the broccoli, and 1 tablespoon chopped garlic. Cook for 5 minutes. Add the orange peppers, cherry tomatoes and white wine and cook for 2 more minutes. Add the oregano, basil and pine nuts. Add the cooked tofu and mushrooms to the wok. After a few minutes, add the pasta, and finish cooking the pasta with the vegetable till desired texture. Add salt and pepper to taste, along with the fresh parsley. Add Red Pepper flakes, if desired. Place on platter. Garnish with fresh parsley.
Serve immediately.
