This week’s FoodBank market basket is pretty varied. A wide assortment of greens — as usual — and two pallets of fresh celery. Celery deserves a second look. This recipe highlights two ingredients that are frequently in the FoodBank coolers, celery and fennel. Roast Celery Soup 8 large celery stalks cut into 2 inch […]Continue Reading →
How did THAT happen? The coolers at Community FoodBank are home to more than 11,000 pounds of cauliflower and cauliflower-broccoli mix this week. If that sounds like a lot of cauliflower, it is! This flower bud from the mustard family is more versatile than as a steamed side dish or a vehicle for […]Continue Reading →
Eggplant is a bit … controversial in some homes. It’s slight bitterness and its astounding ability to soak up oil can make it a challenge. But this mild vegetable’s ability to absorb anything it comes in contact with makes it a winner tucked into lasagna or spaghetti squash. This simple recipe for crispy baked […]Continue Reading →
Oh, the perfume! Community FoodBank received 5,768 pounds of beautiful cantaloupe this week, along with a huge supply of bananas that will be flying out the doors this week (can bananas really fly?).
This simple smoothie from allrecipes.com makes a delicious, easy breakfast, and you should feel free to toss […]Continue Reading →
This week brought a ton — literally — of poblano chiles to CommunityFoodBank. They’re perfect for chiles rellenos or poblano corn chowder. Dried, they have a rich, fruity flavor. We never run out of things to do with them, but if you’re looking for ideas, here’s one from allrecipes.com.
1/2 cup chopped […]
This week, Community FoodBank is all about the watermelon. On Wednesday, warehouse manager Randall Martin drove over to the Central Valley for a truckload of the sweet treat at the peak of the season.
There’s a lot more to watermelon than a cold wedge on a hot day. It can even get a […]Continue Reading →
There’s a lot of seasonal produce to celebrate this week at Community FoodBank. The green tsunami continues, with stacks of shredded iceberg lettuce and other greens. Strawberries continue, and cauliflower makes its debut after a long hiatus.
As kids, we could smell when it was cauliflower night long before we opened the front door. […]Continue Reading →
For kids, kale chips are a healthy, easy to prepare snack.
[Recipe] Kale Chips
1 bunch kale
1 tablespoon olive oil
1 teaspoon salt
Preheat an oven to 350 degrees F (175 degrees C). Line a non-insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the […]
With lots of cabbage, green onions (or scallions) and celery this week, we scoured the net for a way to combine the bounty deliciously, and we scored with this low fat slaw. This will round out a meal featuring anything you can imagine to toss onto the grill, courtesy of the good people at […]Continue Reading →