Category

Cookbook

Cookbook

Black and White Bean Soup

Ingredients: 1 tablespoon oil or butter 1 large onion chopped 2 garlic cloves minced 1 large carrot chopped 1 cup sweet potato thinly sliced 1

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Cookbook

Creamy Celery Soup

Ingredients: 1 onion chopped 2 garlic cloves 2 tbsp. butter 6 cups celery sliced thin 1 cup potatoes sliced thin 1 green apple sliced thin

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Cookbook

Yummy Pumpkin Bread

Ingredients 1 ½ cup almond flour 1/4 cup oat flour 2 tbsp oats 1 cup pumpkin puree 2 tbsp soft butter 1 tsp baking powder

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Cookbook

Spaghetti Squash Spaghetti

INGREDIENTS 1 Spaghetti Squash Olive oil Salt and pepper PREPARATION Preheat the oven to 400º F. Prepare a baking pan with sheet of wax paper.

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Best Ever Creamy Carrot Soup

Ingredients: 2 pounds carrot peeled and chopped 2 tablespoons oil 1 small onion chopped 2 cloves garlic, peeled and chopped 1 long stalk chopped celery

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Cookbook

Falafel

Ingredients:  1 can of chickpeas, rinsed and well drained 1 cup loaded with fresh parsley leaves 1 cup loaded with fresh cilantro leaves ½ cup

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image of six taste salad
Cookbook

Six Taste Salad

Second Harvest Food Bank Santa Cruz County offers Nutrition Programs along with our produce distribution.  Each month a new recipe is presented to participants at

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Tortilla Pizza

Today we bring you delicious Tortilla-Pizza, inspired by a recipe from Champions for Change. The peppers and taco sauce give this pizza a spicy twist. Ingredients

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Detox Green Smoothie

Ingredients: 2 cups spinach 1 cups kale or baby kale 2 ribs celery, chopped 1 medium green apple chopped. 1 medium overripe banana 1 tbsp.

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image of zucchini muffins
Cookbook

Zucchini Muffins

  Ingredients: Nonstick cooking spray  2 eggs 1/2 cup of applesauce 1/4 cup granulated sugar 1 tsp. vanilla extract 1 1/4 cups whole wheat flour*

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Citrus-Ade

Ingredients: 1 liter of filtered water 1 orange 1/2 lemon 1/8 teaspoon of salt 1/2 teaspoon of sugar Preparation: 1. Squeeze the orange and lemon

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