Amy Goff is a gifted songstress who has toured the world with Meat Loaf's Neverland Express, Blind Date, and Sheffield Steel. She is an accomplished session and live vocalist who has released four classical choral albums with her sister and her mother. Amy is also a supporter of anti-hunger causes and kindly shared two of her favorite recipes.
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STUFFED BAKED AVOCADOS
(serves 6)
1 very large onion, peeled and chopped
3 large ripe avocados (not too soft)
1 cup chopped walnuts
1 cup diced gruyere cheese (or swiss, or jack, or cheddar)
1/3 cup grated Parmesan cheese
1 can of water chestnuts, drained and diced
3 Tbs. chopped fresh parsley
4 or 5 tablespoons of dry sherry
1 teaspoon each of salt & pepper (or to taste)
Preheat oven to 375. Sauté onion until soft. Allow the onion to cool, and then toss together with all ingredients except the avocado. At this point the mixture can be kept in the fridge until you’re ready to bake. Cut avocados in half, remove the pit, and carefully scoop out avocado flesh, being careful not to tear the skins. Dice the avocado and gently toss together with the rest of the ingredients. (If you over toss you’ll end up with guacamole!) Pile this mixture into the avocado skins and Bake for 10 to 15 minutes until cheese melts. (Or microwave ‘till cheese melts.)
Serve with green salad and garlic bread for a perfect, guest-worthy vegetarian dinner!
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SCALLOP STUFFED MUSHROOMS
1 box of very large white mushrooms (About 13 mushrooms, 2 1/2 -3 inches wide. )
13 large sea scallops, diced, or 2 cups of diced bay scallops. (You can also use crab or shrimp but I think Scallops are best.)
1 can artichoke hearts in water, drained & finely diced
1 can water chestnuts, drained & finely diced
2 shallots, minced
1 clove garlic, minced
1/4 Cup parmesan, plus more for topping
2/3 Cup white wine
1 tsp fresh thyme, or 1/2 tsp dried
3 tablespoons chopped parsley
1 or 2 slices of jarlesberg or swiss cheese
Clean the mushrooms and reserve the stems. Broil the mushrooms, round side up, until just cooked through. Saute the shallots, garlic and thyme in 1 T butter and a dash of olive oil. When soft, add wine and chopped mushroom stems. Reduce until almost dry. Add artichoke hearts, water chestnuts and any liquid from scallops. Saute until almost dry. Add chopped scallops and cook about a minute, until just done. Cool and then add 1/4 cup parmesan, salt & pepper. Stuff the cooled mushrooms with the stuffing and top each mushroom with more parmesan and a small square of sliced jarlesberg. Broil until brown and bubbly. Serve hot or at room temp.
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Thanks to Amy for sharing her recipes. If you enjoy her recipes, please volunteer your time and contribute to your local food pantry.
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