FoodBank CookBook Archive

Ingredients:

1 lb fresh celery or celery root cut into 1” pieces

1 medium potato or sweet potato cut into same size as celery

2 Tbsp olive oil

1 medium onion, peeled and roughly chopped

2 cloves garlic, peeled and crushed

1⁄2 cup dry white wine or 1/2 cup water with 1Tbs white wine vinegar

1 qt vegetable stock

1 tsp of each of the following spices: dill, cumin, paprika

Salt and pepper to taste

Preparation:

In a medium soup pot, heat oil over low-to-medium heat. Add the onion, garlic and celery and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.

Add the wine or water/vinegar mixture and cook for another minute or two or until the liquid is reduced by about half. Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Lower the heat and simmer for 15 minutes or until the celery and potatoes are soft enough that they can be easily pierced with a knife. Don’t let them get mushy, though.

Remove from heat and purée in a blender,working in batches if necessary.

Serve warm or cold!

Ingredients:

1 apple

1 banana

1 pear

2 cups fresh baby spinach (or other leafy green)

1 stalk of celery

1/2 – 1 cup apple juice

Preparation:

Wash all ingredients, remove seeds and chop into small pieces. Place in blender and blend until smooth.

Ingredients:

2 carrots

2 green apples

1 medium head of cabbage

8-10 radishes

Dressing:

Juice of 1 large orange

1 T. cider vinegar

1 T. olive oil

Salt and pepper to taste

Preparation:

~Wash all vegetables and apples well and chop into small dice.
~Put everything in a large bowl.
~To make the dressing, put the juice, vinegar and oil in a medium bowl. Stir the mixture until everything is well incorporated. Add dressing to salad and toss well.

Yield: 7 servings

Ingredients:

1 head of broccoli florets

1 yellow onion, diced

2 cups of red cabbage, sliced thinly

1 cup of walnuts

2 tbls olive oil

1 tbls sea salt

1 tsp cinnamon

1 tbsp cayenne/chili powder

1 tbsp ginger

1 cup of water

Heat 1 tbls olive oil in saucepan on medium heat. Add onions and saute until soft. Add sliced cabbage, broccoli florets and water and cook until all water is evaporated (8-10 minutes). Add sea salt and keep warm.

Place walnuts in a bowl and toss with 1 tbls olive oil, cinnamon, cayenne/chili powder and ginger. Place on baking sheet and bake in oven at 350 for 20-25 minutes. Alternately, toast in a frying pan on low heat for five to ten minutes until lightly toasted, stirring often.

Put the broccoli mixture in a bowl and sprinkle the walnuts on top.

Makes 8 servings (1 cup). Serving size 2 tablespoons

Ingredients:

1/2 ripe avocado
3/4 cup low-fat buttermilk
3 tablespoons white wine vinegar
2 tablespoons coarsely chopped fresh tarragon leaves or cilantro
2 tablespoons parsley
1/2 clove garlic, minced
1 scallion, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Put all ingredients into a blender and blend until smooth. Any leftover dressing will keep well in the refrigerator for 2-3days in an airtight container. Also, use as dip or sandwich spread.

Per serving: 30 calories, 2g total fat, 1g protein, 2g carb, 1g fiber

Ingredients:

1 medium green cabbage

1 green apple

2 cloves garlic

1 tbsp olive oil

Sage, marjoram and rosemary to taste

Preparation:

Preheat oven to 375 degrees.

Chop cabbage in 1-inch pieces and put in a large bowl. Mince garlic and add to the bowl along with the oil, salt and herbs. Mix well until the oil and herbs are evenly distributed. Slice the apples and add to the bowl.

Put the mixture in a baking dish and bake 30 minutes or until apples are tender and the edges of the cabbage are brown.

Makes 4 servings.

Ingredients:

1 lb. dried white beans or 1 can white beans such as great northern or navy beans

2 onions, chopped

4 garlic cloves, chopped

5 cups chicken broth or water

2 tsp. salt

1/2 t. pepper

1 bay leaf, 1 tsp. rosemary

1/2 lb. smoked sausage, sliced

6 carrots sliced

1 lb. kale, coarsely chopped

Preparation:

If using dried beans, cover with water and boil in a pot for 1 hour. Drain beans and rinse.

Cook onions in oil over low heat for 4-5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, salt, pepper, bay leaf, and rosemary and simmer, uncovered, 30 minutes. If sausage is cooked, add and simmer 10 more minutes. If sausage is not cooked, add and cook 20-25 more minutes.

Makes 6 servings.

A surprisingly filling meal on its own, this dish can be served as a main course with warmed corn tortillas. It is also great as a side dish—serve it with eggs for breakfast, or with chicken or fish for dinner. Like apples, the majority of the vitamins and minerals in potatoes are in the skin, so it is important not to peel them, just wash them instead.

1 tbsp vegetable oil

1 onion, chopped

2 potatoes, washed and chopped

1 carrot, chopped

1 (15 oz) can pinto beans, drained and rinsed

3 cups fresh spinach, washed

1/2 tsp cumin

1/2 tsp oregano

1/4 tsp black pepper

1/2 tsp salt

Heat oil in a large skillet. Add the onion, carrot, and potato. Sauté until the potatoes are soft and browned, stirring occasionally. Add the beans and the spices, but not the salt. Add the spinach and sauté, stirring frequently, until the spinach shrinks. Add the pinch of salt and stir the mixture well.

Yields 4 servings.

Ingredients:

6 cups water

1/3 cup brown rice

3 low-sodium beef or chicken flavored bouillon cubes or 1 tablespoon low-sodium bouillon powder

4 sprigs fresh oregano, finely chopped or 1 tablespoon dried oregano

8 ounces lean ground turkey

1 tomato, finely chopped

1/2 onion, peeled and finely chopped

1 large egg

1/2 teaspoon salt

2 cups chopped fresh vegetables (carrots, celery and brocolli)

Preparation:

• In a large pot, combine water, rice, bouillon cubes and oregano. Bring to boil over high heat. Stir to dissolve bouillon. Reduce heat to low and simmer.

• Meanwhile, in a large bowl, mix ground turkey, tomato, onion, egg and salt. Form into 12 large meatballs.

• Add meatballs to broth mixture and simmer for 30 minutes.

• Add vegetables. Cook 10 to 15 minutes or until meatballs are cooked and rice and vegetables are tender. Serve hot.

Makes 4 servings.

2 cups whole wheat flour

3/4 cup quick oats

1 tbsp baking powder

1/4 tsp salt

1/4 tsp nutmeg

3 tbsp sugar

4 tbsp canola oil

1 egg, lightly beaten

3/4 cup skim milk

zest from half a lemon

1 tbsp lemon juice

1 cup shredded zucchini

12 oz fresh raspberries

• Preheat oven to 350 and grease muffin pans with nonstick cooking spray.

• In a large bowl, sift together flour, oats, baking powder, salt and nutmeg.

• In a separate bowl, combine the sugar, oil, egg, milk, zest and lemon juice. Blend using a whisk until uniform.

• Add in the zucchini and stir well.

• Add the wet mixture to the bowl with the flour and stir until just mixed.

• Very gently fold in raspberries.

• Bake for 25-30 minutes or until a toothpick inserted into a muffin comes out clean.

Yields 18 muffins.

Ingredients:

4 green onions

1 can sliced black olives (rinsed)

2 lbs. tomatoes, cut into bite size pieces

1 1/2 cups cooked white beans

1 1/4 cup corn

1/2 cup torn basil leaves

1 bell pepper, chopped

1/4 cup lime juice (3-4 fresh limes)

1 tsp grated lime zest

3 Tbls olive oil

1 tsp ground cumin

1/4 cup balsamic vinegar

1 box whole grain bow tie (farfalle) pasta

Salt and pepper to taste

Preparation:

Combine lime juice, oil, lime zest, cumin, olive oil, and balsamic vinegar in a bowl. Add tomatoes, beans, olives, and onions. Toss to coat and then set aside.

Cook pasta according to package directions. If using fresh corn, add to pasta water the last two minutes. Drain, rinse and set aside until cool. Mix in dressing and refrigerate at least 20 minutes before serving (overnight is best).