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Shaved Raw Asparagus Salad
(Serves 4)

1 bunch asparagus
1 handful toasted, crushed hazelnuts, walnuts or almonds
1tablespoon chopped mint
3tablespoons freshly squeezed lemon juice
2tablespoons vinegar
1teaspoon honey
3tablespoons extra virgin olive oil
Parmesan shavings

Using a vegetable peeler, shave the asparagus lengthwise to create strips.
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Anyone who spends more than a few minutes at Community FoodBank will find that a mental adjustment is in order. Groceries are not calculated in terms of cartons, or pounds, but rather in tons, bins and truckloads. That’s what it takes to feed more than 5,000 people each month.

And so this week, Community […]

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[Recipe] Romano Beans

On June 22, 2018 By

This week Community FoodBank is featuring a green bean of a different stripe. This is a quick, flavorful way to prepare Romano beans:

Ingredients

1 pound Romano beans cut on the diagonal into 3-5 inch long pieces
3-4 garlic cloves, sliced
3 tablespoons butter
Salt to taste

Instructions

Bring a large […]

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[Recipe] Salmon Fillets

On June 15, 2018 By

Community FoodBank is sharing sides of salmon this week — perfect for a Father’s Day feast!

This recipe comes to us from our food bank partners at Lucky Supermarket

1 tbsp Brown Sugar
1 cup Soy Sauce
1 tsp Sesame Seeds
1 tbsp Maple Syrup
4 tsp Cayenne Pepper
[…]

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[Recipe] Napa Cabbage

On May 25, 2018 By

INGREDIENTS

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

PREPARATION

In a sink filled with cold water, […]

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[Recipe] Chiles Rellenos

On May 12, 2018 By

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 […]

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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 […]

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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 […]

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[Recipe] Cantaloupe Agua Fresca

On April 21, 2018 By

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

[…]

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[Recipe] Quick, crunchy pickles

On April 14, 2018 By

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 […]

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