His passion for cooking, and what has become a 30-year career, was nourished early. “My dad enjoyed cooking and insisted that his children learn to do the same. He cooked Sunday’s dinner on Saturday. Watching him and answering questions about how he prepared each dish was our ticket out of the door to play baseball with the other kids.” A graduate of Columbia College in his native Chicago and Kendall College-School of Culinary Arts, Chef Marvin is now firmly established among Milwaukee’s professional cooks.
For over a year, participants in the Healthy Living Nutrition and Exercise series at Milwaukee’s Calvary Baptist Church have been delighted by his food art. His goal is to coach them into a healthier way of cooking by introducing them to his nutrient-rich recipes.
How does someone on a budget pay for healthy foods? According to Chef Marvin, “People have to make their health a priority. Healthy eating is more affordable when you shop the seasonal crops. Fruits and vegetables are classed as either warm or cool season, depending on the weather needed for their best growth. Warm-season crops — like green beans, corn, cucumbers, melons, peppers, tomatoes, okra— are harvested in the summer then sold cheaply at markets. Cruciferous (a Latin word meaning ‘cross-bearing,’ because the four petals resemble a cross) vegetables or arugula, bok choy, broccoli, Brussel sprouts, spinach, along with a variety of fruits, are winter crops.” Mustards, lettuce, kale, chard, and other green leafy cruciferous vegetables are known to help decrease inflammation in the body due to their fiber and folate content.
To enhance his expertise and learn the latest trends in food technology, and preparation, Chef Marvin attends food trade shows. He is available for catering, food demonstrations, etc. Contact Chef Marvin at 414.375.6275 | firstname.lastname@example.org.
“I believe cooking is God’s gift, and I try to honor it every time I tie my apron strings,”
The Healthy Eating and Active Living Program (HEAL) is culturally-focused. Its purpose is to educate, provide resources to secure healthy foods, and support active living for adults at-risk of lifestyle-related diseases.
Ingredients | Serves 4
Spinach: 1 bunch fresh = 12oz
1 small frozen box = 10oz
- 17oz spinach
- ¼ medium sliced onion
- 1 T butter
- 1 tsp garlic powder
- 1 tsp fresh lemon juice
- ¼ cup of water
- Battlement or Tower Top
- ½ green pepper – julienne
- ¼ medium onion sliced
- 5 mushrooms – sliced
- 1 tbsp olive oil
- Island 1 pack firm tofu
- Moat 2 cups marinara spaghetti sauce,
- 1 can tomatoes
Tower Add water to a medium-size pan over medium-high heat. Add onions and spinach and cook 3-5 minutes. Stir in butter, garlic, and lemon juice, cook additional 2 minutes. Cover and remove from heat
Island & Moat Cut tofu across in thirds. Using tomato can as a cookie-cutter, cut out your island (disc) Heat spaghetti sauce over medium-low heat, and place tofu disc into the sauce for 2 minutes. Lower heat and simmer another 2 minutes and remove from heat.
Battlements In a skillet, add olive oil over medium heat, add onions and peppers and cook for 3-4 minutes. Add mushrooms and continue to sauté another 3-4 minutes. Remove from heat.
On an 8 inch plate, spoon spaghetti sauce, add disc to the center of the plate. Place empty tomato can over the disc. Spoon drained spinach into tomato can filling it 3/4th of the way. Gently tap down spinach and add mushroom mixture to fill the can. Again, gently tap down contents, gentle remove can.
Voila — enjoy your tower delight.
You have your Spinach Tower, on an Island of Tofu, in a Sea of Marinara….Enjoy