1 large or 2 small Napa cabbages(about 2 pounds), cut horizontally into 1 1/2-inch chunks (yielding about 14 to 15 cups, lightly packed)
3 tablespoons safflower or canola oil
2 tablespoons unsalted butter
½ teaspoon freshly ground black pepper
½ teaspoon salt
In a sink filled with cold water, […]Continue Reading →
The coolers are filled to bursting this week at Community FoodBank. In addition to lots of fresh, leafy greens, there are potatoes, onions, broccoli, cauliflower, brussels sprouts and a large skid of jumbo pasilla chiles.
Perhaps you think chiles rellenos means large chiles, stuffed with cheese, dipped in frothy egg batter and fried, perhaps […]Continue Reading →
The Community FoodBank coolers are filled to capacity this week! As the season’s shift into peak production, we have leeks, onions, potatoes, sugar snap peas, salad greens and more than two tons of brussels sprouts.
Once upon a time, I thought I didn’t like brussels sprouts, but a simple roast proved me wrong. These […]Continue Reading →
This week, we’ll be sharing a ton — really 2,000 pounds of asparagus at Community FoodBank. Of course it’s great steamed, stir fried and roasted. But this light soup dispenses with the heavy cream and delivers a mouthful of the taste of spring.
This comes to us from Jennifer Segal at onceuponachef.com.
Asparagus Soup […]Continue Reading →
With more than 12,000 pounds of cantaloupe waiting for Community FoodBank’s customers, it’s time to examine all the possibilities. Melon lends itself beautifully to aguas frescas (Spanish for fresh waters), delicious, healthy alternatives to soft drinks.
This easy recipe comes to us from thelittleepicurian.com
Cantaloupe Agua Fresca
Yield: about 2 liters
[…]Continue Reading →
With 1,000 pounds of radishes heading out the doors at Community FoodBank this week, it’s time for some quick, no-cook pickles. After an hour in the fridge, they’re ready, and they’ll continue to improve for a few days. The quick dip in a vinegar-sugar brine turns everything bright pink, set off by the deep […]Continue Reading →
Celery is often regarded as an afterthought, something to go with buffalo wings, perhaps. But this soup with its bright, fresh flavor will make a convert out of anyone. It’s brought to us by geniuskitchen.com
Cream of Celery Soup
3 tablespoons butter
1 1⁄2 lbs celery ribs, sliced
2 large onions, chopped
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Bananas and kale? Yes! This may be the simplest recipe we’ve ever posted, brought to you by the good people at plantbasedonabudget.com.
2 ripe Bananas
1 cup Kale leaves, stems removed
1 cup non-dairy milk (or regular milk if you prefer)
Place everything in a blender and process until completely […]Continue Reading →
Spuds, Spuds, Spuds!
Community FoodBank just landed 5,200 pounds of beautiful, Idaho potatoes. Actually, that’s a misnomer, indicating a type of potato. The large potatoes, often tipping the scales at a couple of pounds, sport a rough, brown or russeted skin. They’re the ones that bake up fluffy and light. These hail from the […]Continue Reading →
Butternut Squash is perhaps best known as the backbone for a most satisfying bowl of soup. This version comes to us from allrecipes.com.Pressed 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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