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 →
It looks a little like celery with a weight problem, but fennel is an entirely different experience. Eaten raw, it’s got the crunchy snap of celery with a very mild anise taste. Cooked, it becomes tender and sweet.
Here’s one way to enjoy this week’s featured ingredient:
5 tablespoons unsalted butter
1 c. marshmallow Fluff
1. Pierce strawberries with a skewer. Place fluff in a small microwave-safe bowl and microwave until melty, 5 seconds.
2. Dip strawberries in marshmallow fluff.
3. Roast on a flame until toasted and serve.
Recipe courtesy […]
At Community FoodBank, we mark the months not with a calendar, but with the beautiful produce flowing through the doors as the seasons change. This week, we celebrate the season with heirloom tomatoes, strawberries and raspberries. Although they need no embellishment, this weekend’s temperatures are forecast to spike into triple digits. With a supply […]Continue Reading →
1 large sweet potato
Olive Oil, drizzle
Salt, to taste
Pepper, to taste
4 large eggs
½ teaspoon salt
¼ teaspoon pepper
1½ cups milk
1 clove garlic, minced
4 ounces jarred sun-dried tomatoes, drained
3 ounces baby spinach, chopped
4 ounces […]
There’s a lot more to chowder than clams, and this quick vegetarian recipe showcases a nutritional powerhouse — broccoli — in a bowl of chowder. There’s a lot of broccoli in the Community FoodBank coolers right now, and it’s headed out the doors Friday and Saturday.
Remember, pantry hours are now 9:30-12:30 every Friday […]Continue Reading →
There are some ingredients that are so close to perfect just the way nature made them that it would be a crime to embellish them. Sugar snap peas definitely qualify. If you can resist just snacking on them raw, you may find that a quick trip to the skillet brightens their color and enhances […]Continue Reading →
With more than half a ton of creamy white cauliflower heads just waiting to leave the building, this week’s Community FoodBank recipe puts a new twist on the vegetable, courtesy of the good people at purewow.com Crispy Cauliflower Tacos INGREDIENTS 1 head cauliflower, cut into bite-size florets […]Continue Reading →
Does anyone really need directions for what to do with strawberries? They’re delicious just about any way. The first strawberries of the season are flying out the doors at Community FoodBank this week. I cannot begin to remember when I kicked my initial skepticism to the curb and tried this simple recipe. Somehow, […]Continue Reading →
We’ve been fortunate enough to land a lot of mushrooms at Community FoodBank recently, which is beginning to leave us searching for new ways to prepare them. With 2,400 pounds of portobello mushrooms going out the doors at Community FoodBank it was time to search around a bit. This comes from the New York […]Continue Reading →