About Amy

About Amy

I am a cook, author, and urban farmer. I currently live in Seattle. I am all for LIVING GREEN! I am also a speaker, teacher, TV show host and a handful of other 'jobs' that revolve around food, farms and the environment. Here is how it all began...

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Shop

Kale eBook
$2.99
[book]
Fresh Pantry COOKBOOK
$21.95
[Book]
Canning Labels
$9.00
[Product]

Articles

Seattle Magazine

Where to Dine Out Alone in Seattle

Seattle Magazine, Feb 2015

It may be the month of tables for two, but those of us looking for time to ourselves have options

Seattle Magazine

How to use Hemp Seeds in Your Cooking

Seattle Magazine, Feb 2015

Chef Colin Patterson of vegan restaurant Sutra Seattle gets creative with hemp

Seattle Magazine

Your Guide to the Best Soups in Town

Seattle Magazine, Jan 2015

Warm up to the best house-made soups on the menu

Seattle Magazine

Where to Eat for Cheap in Seattle and on the Eastside

Seattle Magazine, Jan 2015

49 delicious (and some superbly nutritious) meals out for breakfast, lunch and dinner
By: Chelsea Lin & Amy Pennington

Seattle Magazine

Le Pichet's Jim Drohman on His Love for Comté Cheese

Seattle Magazine, Dec 2014

KEY INGREDIENT :: Chef Jim Drohman of Le Pichet and Café Presse honors French tradition with Comté cheese

Fresh From The Blog

Rhubarb Recipe

Posted April 16

Rhubarb Yogurt SauceWe are firmly rooted in rhubarb season and while my preferred consumption is via my morning raw juice, I do love rhubarb for it’s astringent, bracing quality. Pairing well with fatty foods and delicious when raw, rhubarb is often overlooked as a staple and treated simply as an addition to cakes and pies. Big mistake! Here, a more simple rhubarb recipe highlighting the bitter qualities of rhubarb – a great place to start for anyone puckering at the thought of eating rhubarb raw – from my eBook series, Fresh Pantry. Get the eBook here, and the print book (full of seasonal references & growing tips) here.

I absolutely love yogurt, especially when served alongside a savory dish of roasted or heavily spiced meat. Here, yogurt is made into raita, a traditional yogurt sauce often made with cucumber and mint, but I’ve replaced the cucumber with small bits of rhubarb. Honey is added to the mix to round out the sour flavor of both the yogurt... Read more from the blog...

Events

Apr 26

1:00 pm
my urban pantry
stay tuned!

Rhubarb Burst

Rhubarb .....Sure, they're great with strawberries and in pie, but let's dig a little deeper. Discover the hidden flavors of this spring vegetable in a 2-hour hands-on cooking class focused on this astringent vegetable. You will make sweet and Read More...

May 16

11:00 am
Henry Art Gallery
UW

Growing a Summer Cocktail Garden

Renowned author Amy Pennington offers a two-part workshop on creating a summer cocktail garden featuring all of the ingredients needed to make a summer amaro, a classic Italian herbal liqueur. Amy Pennington is the author of Urban Pantry: Tips Read More...