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Starting the year with simple, fresh, and healthy recipes! Check out this recipe from our friends at Safeway. Chicken and vegetables marinated in balsamic vinegar, seasoned with salt and pepper and roasted in a pan.

Main Ingredients

24 ounces Signature Farms™ boneless, skinless chicken breasts (about 3 breasts)

3 medium zucchini ((4 cups), cut into […]

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With two pallets of portobellos in the building, it’s time for us at Community FoodBank to get creative! This easy side dish comes to us from our friends at feastingnotfasting.com.

Marinated and then baked, these portobello mushrooms are simply the best, whether as a side accompanying another entrée or as a vegetarian main dish.

[…]

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[Recipe] Broccoli Apple Salad

On September 28, 2018 By

Thanks to a generous donation of delicious San Juan Valley apples, from Cindy Williams, we’ve been bursting with fragrant fruit at Community FoodBank. But we’re not complaining!

This recipe comes to us from cookingclassy.com. It’s a great way to mix the benefits of raw broccoli with the healthy fats found in nuts. Best of all, […]

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Serving Size
Serves 6, 3/4 cup per serving

Ingredients
2 pounds butternut squash
¼ cup walnuts
2 Tablespoons canola oil
1 teaspoon dried sage
¼ teaspoon salt
¼ teaspoon ground black pepper
1 Tablespoon butter or canola oil
¼ cup dried cranberries
1 ½ […]

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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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