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Roasted Eggplant & Green Beans

  2-3 Chinese eggplants cut into 1 0r 2 inch chunks 1/2 lb fresh green beans, stem ends snapped off 1 tbsp olive oil 3 cloves garlic, chopped 1/2 tsp salt Red pepper flakes (optional)   Preheat oven to 400º.

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Posted in FoodBank CookBook

Fruit Crisp

Fruit Crisp 10 apples, pears, or combination of the two, cut into uniform slices 1/4 cup butter 1/4 cup whole wheat flour 1/4 cup brown sugar ⅔ cup oats (quick or old-fashioned, either is fine) 1 tbsp cinnamon, plus more

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Posted in FoodBank CookBook

Carrot Apple Slaw

5 carrots, grated 1 green apple, skin on, diced into small pieces 1/4 cup chopped or slivered almonds For the dressing: Juice of 1 grapefruit (about 1/4 cup) 2 tbsp balsamic vinegar 1 tbsp oil Put the apple pieces, grated

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Posted in FoodBank CookBook

Fettuccine with Parsley Pesto, Spinach and Mushrooms

For the pasta dish: 1 (12 oz) package fettuccine, preferably whole wheat 1 tbsp olive oil 1 red onion, sliced into thin crescents or half-circles 3 cups mushrooms, sliced For the pesto: 4 cups fresh spinach, larger leaves chopped 1

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