About the Dish

12 ounces Potato
2 sprigs Thyme
2 ounces Vegan 'Cheese'
1 ounce Sherry Vinegar
1 packet Grey Poupon Dijon Mustard
5 ounces Edamame
8 ounces Cucumber
5 ounces Salad Tomatoes
4 ounces Sweet Peppers
4 ounces Onion
Per Serving
Calories 510
Total Fat 24 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 830 mg
Total Carbohydrates 60 g
Dietary Fiber 12 g
Sugar 13 g
Protein 15 g
Sandra Gutierrez

Sandra Gutierrez out of Cary, North Carolina is a bilingual national expert on Latin Cuisine. Over her two-decade career, she has taught thousands to cook through her four cookbooks and many classes.

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit sandraskitchenstudio.com

Dry Cider

Once relegated to the gluten-free crowd and dismissed by ‘serious’ beer drinkers, ciders are actually starting to gain some street cred. From sweet to dry and everywhere in between, the appreciation for cider has increased. For this dish of cucumber, edamame, and ‘cheesy’ potato we think a dry cider will play nice with all the flavors.

Urban Tree Classic Cider, Atlanta, Georgia


MISE EN PLACE • Heat oven to 450° F. • Halve cucumber lengthwise. Cut into 1/2 inch dice. • Halve tomatoes. • Discard pepper stems and seeds. Chop flesh. • Halve and peel onion. Cut 1 cup into 1/2 inch dice. • Pick and finely chop thyme leaves.
Thinly slice potatoes crosswise. Tip: Use a mandolin to slice potatoes.
• Brush a small (about 9-inch) ovenproof skillet with 1 teaspoon olive oil. • Add a layer of potato slices (you will not use all), overlapping each slice to create a petal formation. • Brush potatoes with olive oil. Sprinkle with a little thyme, a little cheese, kosher salt and pepper. • Layer remaining potatoes in the same manner. Note: You will use a total of about 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/2 teaspoon pepper.
• Place skillet over medium-high heat. • When potatoes begin to sizzle, transfer skillet to oven. • Bake until edges are golden and potatoes slices are tender, about 20 minutes.
While galette bakes: • In a large bowl, whisk together vinegar, mustard and 2 teaspoons olive oil. • Toss in edamame, cucumber, tomato, peppers and onion. Taste and adjust seasoning as desired with kosher salt and black pepper.
• Slice galette as desired. • Divide galette wedges between 2 plates. Top with edamame salad, and enjoy!