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Spicy Cauliflower Tapas

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Ingredients: • 2 tsp. olive oil • 2 cloves garlic, peeled and minced • 1 1/2 tsp. red pepper flakes • 1 large head cauliflower, separated into florets • 1/3 cup fresh lemon juice • 1 Tbsp. grated lemon peel

Posted in FoodBank CookBook

Grilled Chicken Salad with Greens & Herb Sherry Vinaigrette

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Ingredients: •  2 lbs. of assorted seasonal garden greens, arugula and baby spinach •  6 chicken breasts (6 oz. each) •  1 tbls. thyme •  Zest of one lemon •  6 chives, chopped •  2 tbls. extra virgin olive oil

Posted in FoodBank CookBook

South of the Border Squash Soup

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Ingredients: •  2 tbls. margarine or butter •  2 medium onions, chopped •  1/2 cup (1 medium) carrot, chopped •  2 cloves garlic, chopped •  2 1/2 lbs (1) butternut squash, peeled, seeded, and cubed •  2 jalapeño peppers, seeded

Posted in FoodBank CookBook

Berry Bread Pudding

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Ingredients: •  1 1/2 cups berries (frozen blue- berries, sliced strawberries, or raspberries, thawed) •  5 slices whole wheat bread (crusts removed) •  1/2 tsp sugar (optional) •  Vanilla yogurt (optional, low-fat) Preparation: 1.  Combine the thawed berries and sugar

Posted in FoodBank CookBook

Chefs’ Dinner 2015

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