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[Recipe] Butternut Squash Soup

On February 17, 2018 By

Butternut Squash is perhaps best known as the backbone for a most satisfying bowl of soup. This version comes to us from for time? Notice that this one comes together in just two steps!

6 tablespoons chopped onion
4 tablespoons margarine or butter
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[Recipe] Spaghetti Squash

On February 13, 2018 By

A load of 1,700 pounds of spaghetti squash just arrived at Community FoodBank, courtesy of the fine folks at the Bob Swanson Ranch in Tres Pinos. When something new or unfamiliar shows up in our marketplace bins, we hear a lot of questions about what to do with it. Here’s a delicious, quick answer, […]

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There’s more to do with potatoes than baking, frying or mashing. But when you encounter a bag of freshly dug new crop potatoes sometimes, there’s nothing better than the familiar comfort of a go-to dish. This simple recipe comes to you courtesy of


12 small red potatoes
4 […]

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[Recipe] Classic Onion Soup

On January 27, 2018 By

Community FoodBank’s marketbasket this week includes beautiful and locally grown organic yellow onions from Pinnacle Organics.

With some chilly weather in store, here’s a delicious suggestion from the National Onion Association.

4 large yellow onions (about 9 to 11 ounces each), sliced
6 tablespoons butter or margarine
1 tablespoon sugar
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The leafy greens continue to pour through the doors at Community FoodBank. Don’t fret because spring is just around the bend. And there are still easy solutions at hand if the go-to recipes are seeming a little tired.

This one comes to us from Susan Voisin at


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[Recipe] Savory Bread Pudding

On January 12, 2018 By

Thanks to the support of local grocers, Community FoodBank customers can count on a steady supply of artisanal breads all year long. Right now, the coolers are bursting with fresh greens. Add to that more than 3,300 pounds of beautiful portobellos and cremini mushrooms and you get — savory bread pudding!
This recipe […]

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[Recipe] Celery Soup

On November 10, 2017 By

  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 […]

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[Recipe] Cauliflower “Rice”

On October 28, 2017 By

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 […]

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Here is a way to get your apple a day, try this one from

[Recipe] Kale, Apple, Almond Chicken Salad

1/4 cup olive oil
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 teaspoons chopped fresh thyme
1 teaspoon […]

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[Recipe] Crispy Baked Eggplant

On October 7, 2017 By

  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 […]

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