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 →
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 […]