SHERR FAMILY RECIPES

Barry and Ev Sherr are retired professors of oceanograpy. We like to say that we did 'mom and pop' science because we were a dual career research team.  We studied the microbial ecology of the salt marsh estuaries on the Georgia coast, of Lake Kinneret in Israel, of the upwelling system off the Oregon coast, and of the Arctic Ocean and Bering sea.  

Ev grew up in Florida, learning cooking from a deep south, old school grandmother, and kept on acquiring recipes from friends, colleagues, and travel experiences.  Ev and Barry developed a taste for Middle-Eastern dishes (hummus, eggplant salad, chopped veggie salad) while living in Israel in 1978-1981, and for Mexican fare after coming out west to Corvallis, Oregon in 1990.  Along the way, Ev developed other recipes from various cookbooks, including the Whole Earth Cookbook and the Moosewood Cookbook.  Ev also got some fabulous recipes from Barry's mother, Miriam Sherr, who was a wonderful cook.

These are recipes our family uses a lot.  They are pretty adaptable, tweak as you like. 

Note: To calculate calories per seving in the recipes I use the website MyFitnessPal, a free site on which you can easily track daily food and exercise. the site has a recipe app for estimating calories, etc in home prepared foods.