Emergency Food Bank of Stockton/San Joaquin

Recipes

New Recipe

Spicy Apple-Filled Squash

Ingredients:

1 Large scorn squash (about 1 LB)
1 Cup water
2 Teaspoons butter
1 Large apple, cored, peeled, and chopped
1 Tablespoon brown sugar
1/4 Teaspoon ground cinnamon
1/8 Teaspoon ground cloves
1/8 Teaspoon nutmeg

Preparation:

Preheat oven to 400 degrees. Cut squash into halves and scoop out seeds. Place squash cut side down, in a 13 x 9 inch baking dish. Add water and back 35 to 45 minutes or until fork tender. While the squash is baking, cook the rest of the ingredients in a medium saucepan over medium heat for about 8 minutes or until apple is crisp tender. Cut each piece of squash in half and divide the apple mixture equally among the squash wedges. Return squash to over; bake 10 minutes more or until heated through and serve while hot.

Squash recipe makes 4 servings

Sweet and Tangy Turnip Slaw

Ingredients:

Slaw Dressing

1 Tbsp distilled vinegar
1 Tbsp honey
1/2 cup plain yogurt
1 tsp yellow mustard
1/4 tsp each, salt and pepper

Other Ingredients:
2 cups turnips, peeled and shredded
1/2 cup red bell pepper, seeded and diced
2 green onions, diced
1/4 cup raisins
1 apple, seeded and chopped

Directions:

In a large mixing bowl, whisk together ingredients for slaw dressing. Add remaining ingredients into the bowl and gently toss. Serve immediately or refrigerate.

Makes 4 servings

Avocado-Orange Salad with Fresh Jicama

Ingredients:

2 avocados, peeled, sliced
3 oranges, peeled, sectioned
1 jicama, peeled, cut into julienne strips
1/2 cup Italian Dressing
1/2 cup orange juice
1/2 cup shopped fresh cilantro
3 Tbsp. orange zest

Directions:

Toss avocados, oranges and jicama in large bowl. Mix dressing and juice. Pour over salad; mix lightly. Sprinkle with cilantro and zest. Serve immediately.

Makes 16 servings, 1/2 cup each.

Source: Kraftfoods.com

Melon Salad wih Fresh Tarragon

Ingredients:
2 cups cantaloupe, cubed
2 cups honeydew, cubed
2 cups grapes, red seedless, halved
½ cup honey
5 teaspoons lime juice
1 tablespoon fresh tarragon, chopped

Directions:

In a large bowl, combine cantaloupe, honeydew and grapes. In a separate bowl, add honey and lime juice, whisk together. Pour honey dressing over fruit and toss thoroughly. Sprinkle fresh tarragon over fruit, toss lightly. Serve immediately or refrigerate.

Makes 6 servings

Adapted from: Astray.com/recipes

Italian Broccoli and Pasta

Ingredients:
2 cups uncooked fettuccini noodles
Nonstick cooking spray
3 tbsp chopped green onion
2 cups broccoli florets
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp ground black pepper
1 (14 1/2-ounce) can stewed tomatoes, not drained
2 tsp grated parmesan cheese

Directions:
1. Cook fettuccini according to package.
2. Spray a medium skillet with nonstick cooking spray. Stir-fry onion and broccoli for 3 minutes over medium heat.
3. Add seasonings and tomatoes. Simmer until heated.
4. Spoon warm vegetable mixture over fettuccini and top with cheese.

Adapted from: "Discover the Secrets to Healthy Living"

Produce Tip:
● Refrigerate unwashed broccoli in an open plastic bag.
●Cook broccoli by steaming, microwaving or stir-fry. Boiling causes some of the vitamins and minerals to be lost.

Pat's Salsa Fresca

Ingredients:
3 Tomatoes, firm, chopped
1 Red onion, chopped
2 Jalapeño peppers, seeded, finely chopped
1 Serrano pepper, seeded, finely chopped
1 tbsp Cilantro, fresh, chopped
½ tsp Garlic salt
1 Lemon
1 Lime
Salt and pepper, to taste

Directions:
1. Combine tomatoes, onions, peppers, cilantro, and garlic salt in a large bowl. Mix well.
2. Squeeze the juice of 1 lemon and 1 lime (no seeds) to the mixture.
3. Add salt and pepper to taste. Adjust seasonings.
4. Refrigerate for 1 hour before serving.

Tip: Use yellow onion if red onion is not available.
Substitute fresh garlic for garlic salt if preferred

This recipe serves 2-4.

Mushroom Florentine with Farfalle Pasta

Ingredients:
10 ounces uncooked farfalle (bowtie) pasta
2 tablespoons olive oil
2 garlic cloves, chopped
1 shallot, finely chopped
6 ounces button mushrooms, sliced
8 ounces fresh spinach, trimmed and torn into pieces (about 5 cups)
½ cup grated parmesan cheese
Salt and pepper to taste

Directions:
1. Cook farfalle (bowtie) pasta according to package directions. Drain and set aside.
2. In a large skillet heat olive oil, then add garlic and shallots and cook until tender.
3. Add sliced mushrooms and cook about 5 minutes or until mushrooms are soft.
4. Stir in spinach, cover and cook about 1 minute or until spinach is wilted.
5. Remove from heat, add the drained pasta and parmesan cheese and toss mixture.
6. Season with salt and pepper.

Makes 4 servings.

Source: adapted from Fresh Foods

Quick and Easy Chicken and Vegetable Stir-Fry

Ingredients:
3 tbsp olive oil
1 bag vegetable stir fry mix
Or 1 cup each chopped carrots, thinly sliced
1 cup broccoli, chopped
1 cup cabbage, chopped
salt and pepper, to taste
3 tbsp low-sodium soy sauce
4 ounce cooked chicken breast, sliced
1 cup cooked rice

Preparation:
1. Heat olive oil in a skillet under medium heat.
2. Add vegetables and sauté for 5 minutes or until tender-crisp.
3. Season with salt and pepper. Add low-sodium soy sauce and stir.
4. Add cooked chicken slices and heat through.
5. Serve on top of rice.

Makes 2 servings
Prep time: 5 to 7 minutes
Cook time: 7 to 10 minutes

emergency food bank stockton/san joaquin

Recipes