iEat Green - 04.29.21 - Katie Martin

Katie Martin is the Executive Director of the Foodshare Institute For Hunger Research & Solutions. She has over 20 years of experience developing and evaluating creative solutions to hunger. Katie’s work focuses on the connection between hunger and health, and identifying the root causes of food insecurity.

Katie has a long track record of building collaborations with local and national anti-hunger organizations. She led the team performing the first rigorous evaluation of a food pantry program in Hartford, CT. Katie used what she learned from that project and has collaborated with Foodshare and Urban Alliance to create the “More Than Food” framework. The goal of the framework is to build capacity within food pantries to address the underlying causes of hunger. Several food pantries nationwide are replicating the framework. Katie also helped develop a new stoplight nutrition system called SWAP (Supporting Wellness at Pantries) to promote healthy food in food banks and food pantries.

Katie is recognized as a national leader on food security issues, and has presented her research at dozens of regional and national conferences. She earned a B.A. in Political Science from Indiana University, and a M.S. and Ph.D. in Nutritional Science & Policy from Tufts University.

 

Tuscan Pasta with White Beans
1 lb. pasta of your choice (Whole Wheat, Gluten Free, or Brown Rice)
1 bunch rainbow chard, chopped
1 bunch broccoli, cut into bite sized florets
2 shallots, peeled, sliced and separated into ringlets
Olive oil
1 can Cannellini beans, drained
1 bunch sage, chopped
1 t. oregano
1 onion, chopped (optional)
2 Tbs + 1 teaspoon chopped garlic
5 whole garlic cloves
2 cups cherry tomatoes, sliced in half
1/3 cup white wine
¼ cup fresh Italian parsley, chopped
Salt and pepper to taste
Red pepper flakes (optional)
Cook pasta according to directions, al dente.
Meanwhile, cover bottom of large wok with olive oil. Add broccoli and swiss chard with 1
tablespoon chopped garlic. Cook for 5 minutes. Add white wine and cook for 2 more
minutes. Remove greens from wok. Add more oil to bottom of wok. Add onions and
whole garlic cloves. When translucent, add beans along with 1 tablespoon of chopped
garlic and half of the chopped sage. Cook for 3 more minutes. Remove from wok and
add to greens. Add more olive oil to wok and add cherry tomatoes and 1 teaspoon
chopped garlic. After a few minutes, return all vegetables to wok. Add 1 teaspoon
oregano and salt and pepper to taste. Toss vegetables together to allow flavors to mix.
Add Red Pepper flakes, if desired.
In separate small saucepan, fry shallot rings to a golden brown. Remove with slotted
spoon and place on paper towel to absorb oil. Then fry remaining sage leaves until
crisp. Remove with slotted spoon and place on paper towel to absorb oil.
Add pasta to the wok and toss. Place on platter. Garnish with crispy shallots and sage.
Serve immediately.