Bio: Sean Fitzpatrick, is the Founder and Executive Director of Real Food Share. Real Food Share is a 501(c)3 nonprofit founded on the belief that everyone deserves access to healthy food. Their mission is to transform and uplift our local food system to eliminate hunger. Sean’s desire to serve, led him to kick off Real Food Share in 2019, to provide healthy food access to food pantries across CT.  Sean has 20 years of experience as a personal trainer and health coach and after overcoming chronic skin and digestive issues through nutrition changes, was inspired to bring fresh, local, and nutrient-dense food to neighbors that don't have access to it.   Creamy Penne with Wild Mushrooms and Broccoli 1 Ib. Organic Penne 1 onion, diced 8 cups wild oyster mushrooms, cut 2 Tbs. minced garlic 2 Tbs. tamari 1 bunch broccoli, cut into florets 1 cup fresh or frozen peas ¼ cup extra virgin olive oil ½ cup white wine 2 teaspoons dried oregano 1 t. dried basil ½ t. dried thyme ½ cup sundried tomatoes, sliced ½ cup pine nuts ½ t. red pepper flakes (optional) ¼ cup chopped fresh Italian parsley 1-1/2 teaspoons salt 1 teaspoon pepper 1 cup cashews, soaked for 2 hours 3 whole garlic cloves 2 Tbs. nutritional yeast 1. Coat bottom of cast iron pan with olive oil. Sauté onions, for a few minutes, then mushrooms and minced garlic and cook for 5 more minutes. Continue cooking until the mushrooms start to brown and liquid evaporates. Add the wine and tamari and continue cooking again until liquid evaporates. 2. Remove a cup of the mushrooms to reserve for garnishing the top. 3. Add the broccoli, sun dried tomatoes, peas, dried herbs, and pine nuts. Deglaze the pan with a splash of water and continue cooking until the broccoli is soft. 4. Drain the cashews. In a mini food processor, mix the cashews with 1 cup of water and the 3 cloves of garlic. Add salt to taste, 2 Tbsp. nutritional yeast, and blend until smooth, scraping down sides of processor to incorporate all of the cashews. 5. Meanwhile, cook pasta according to directions in salted water, (al dente). Time it, so that the pasta just comes out of the water, when you are ready to mix it with the sauce. Reserve some of the pasta water to add to the cream sauce if it needs to be thinned out. 6. Add the penne to the pan with vegetables. Mix in the cashew sauce. Taste and adjust salt, pepper, and mix in the fresh parsley, leaving a little for garnishing the top, along with some pine nuts. 7. Serve the pasta in a large bowl, garnish the top with the reserved mushrooms, parsley, and pine nuts