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Cornelius Cooks

Personalize Claire’s bean soup with any topping you desire

Claire Sherwood: Loves to make healthy plant-based dishes

Claire and Dustin Sherwood, residents here for five years, have two daughters ages four and five and a lot of fun together.

Claire enjoys cooking, having grown up in a household with lots of activity in the kitchen and plenty of food.

“My parents were awesome cooks. My dad made amazing homemade stir fry meals and sweet sour dishes, barbecue chicken pizzas, grilled lime turkey breasts and my mom makes the best pumpkin cheesecake I’ve ever had,” Claire says.

There were six kids, so they were always helping in the kitchen, cutting up vegetables for the salad, setting the table, listening to music and having a good time.

“We always sat down together as a family to eat which is a memory that is very special to me,” she says.

It’s something the Sherwood’s make a priority with their family.

They love to be active and outdoors, including walks around Jetton Park. “I love working out at Burn Boot camp in Cornelius,” says Claire, a mom and hairstylist.

The Sherwoods enjoy traveling as a family and just got back from a European vacation. They attend The Church of Jesus Christ of Latter Day Saints in Mooresville where Claire volunteers regularly.

Although they have a large extended family all over the country, no one is close by, “so gatherings usually consist of friends or neighbors who come over…and there’s usually lots of kids running around!”

Claire loves to make healthy plant-based dishes—“it’s a passion of mine.”

This month, the Cornelius Cooks dish is a hearty bean soup. It’s healthy, loaded with veggies and protein, delicious and “super simple” to make.

“I mostly make this in the colder months but it would be great anytime of year. I usually make it for an easy weeknight meal,” Claire says.

It’s easy to double—and triple—and guests can sample different toppings.

For the recipe, pick up the October issue of Cornelius Today.