Blog Archives

Vegan Cream of Broccoli Soup


This puréed soup gets its creamy texture from the addition of potato, not cream or butter. For a flavor boost, drizzle in your favorite extra-virgin olive oil, good vinegar, or a squeeze of lemon. Ingredients: • 2 bunches broccoli •

Posted in FoodBank CookBook

Basic Lentil Soup


Ingredients: • 1 tablespoon olive oil • 1 medium celery stalk, small dice • 1 medium carrot, peeled and small dice • 1/2 medium yellow onion, small dice • 3 medium garlic cloves, minced • 3-4 cups green cabbage, shredded

Posted in FoodBank CookBook

Roasted Butternut Squash with Sage


Ingredients: 3 lbs butternut squash, peeled, seeded and cut into 3/4-inch cubes 2 tbsp olive oil, divided 1 tsp kosher salt 1/2 tsp freshly ground black pepper 2 large garlic cloves, minced 2 tbsp finely chopped fresh sage 1/3 cup

Posted in FoodBank CookBook

Roasted Brussels Sprouts with Apples

brussels sprouts

Ingredients: • 2 pounds Brussels sprouts • ½ onion, slices • 1 large or 2 medium apples • 2 Tbls olive or canola oil • Salt and pepper to taste • Fresh herbs such as parsley, thyme, sage, rosemary Preparation:

Posted in FoodBank CookBook


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