Recipes

Thank you! Your submission has been received!

Oops! Something went wrong while submitting the form.

Green Goddess Ricotta Spread

Ingredients:

1 cup plain Greek yogurt
1 cup herbs (parsley, dill, basil, and/or cilantro)Handful of green onions, chopped
2 tbsp lemon juice
1 cup ricotta cheese (or cream cheese)
1 avocado

Instructions:

Combine all ingredients in a food processor.
Process until smooth.
Enjoy as a sandwich spread.
Great topped with chopped tomatoes.
Adapted from: Open-Faced Tomato Sandwich by Meda Kessler, Edible Dallas

Cranberry Sauce

Ingredients:

12 oz fresh cranberries
1 cup sugar
1 cup orange juice

Instructions:

In a medium saucepan, stir together granulated sugar and orange juice.
Place over medium heat, and stir gently until the sugar dissolves completely.
Add cranberries to the saucepan carefully and stir gently.
Continue cooking, simmering gently and stirring frequently, until most cranberries have split open and the sauce becomes jammy. *Note - the sauce will thicken once cooled.
Remove from heat, allow sauce to cool.
Store covered, refrigerated.

Cottage Cheese Cheesecake

Ingredients:

6 tbsp graham cracker crumbs
2 tbsp butter, melted
1 1/4 cup cottage cheese
1/2 tsp vanilla
2/3 cup semi-sweet or white chocolate chipsberries of your choice

Instructions:

Mix graham cracker crumbs and melted butter, and set aside.
Puree cottage cheese and vanilla in a food processor until smooth.
Melt chocolate chips in a double boiler or by microwaving in 30-second intervals, stirring frequently.
Fold cottage cheese mixture into melted chocolate until evenly mixed.
In jars or cups, layer 1 tbsp graham cracker crumbs, 1/2 cup cheesecake mixture, 1 more tbsp graham cracker crumbs, and top with berries.
Chill and serve.
Many of our pantries are receiving graham cracker crumbs, thanks to a donation from Kellanova

Chickpea Salad

Ingredients:

1 can chickpeas, drained, liquid reserved
1 stalk celery
1/2 jalapeno
2 tbsp cilantro
1/4 cup red onion
2 cloves garlic
1-2 tsp fresh lemon juice
2 tbsp olive oil
1 tsp honey

Instructions:

Drain chickpeas, reserving liquid.
Place chickpeas into a wide bowl and mash them.
Add up to 2 tbsp liquid and mash until the consistency of chunky tuna salad.
Finely chop vegetables and add to mashed chickpeas.
In a separate bowl, combine 1 tbsp chickpea liquid, olive oil, honey, lemon juice, and garlic.
Add salt and pepper as desired.
Whisk together well.
Pour dressing into chickpeas, mix well.
Enjoy on toast or crackers.

Okra

Okra is a great source of: Fiber - Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy, too.Vitamins A, B, C, & K, which are vital for immune health and healing.Folate, or folic acid, helps our tissues grow and our cells work. Especially important for pregnant women.

Instructions:

Choose okra that is bright green and firm.
Avoid okra that is moldy, limp, or dried out.
Keep okra in a plastic bag in fridge for 2-3 days.
Before cooking, wash with cold water.
Toss okra with a small amount of olive oil and salt before roasting, grilling, baking, broiling, or air frying.
Use in gumbo, curries, sautes. soups, or as a side dish.

Mango

Mangoes are great sources of: Vitamin A keeps our eyes working, our immune system strong, and our cells growing.Vitamin C keeps our immune system strong and helps our bodies heal quickly.Vitamin E protects cells in our body from damage and keeps our immune system healthy.Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy.

Instructions:

How to Prepare: Clean mangoes by rinsing under cool running water and scrubbing with a brush or rubbing with your hands.
Dry with paper towels or air dry.
While holding the mango with the stem at the top, slice down just to the side of the stem.
Then make another slice, parallel to the first, on the other side of the stem.
Your goal is to create two halves, leaving the pit in the center slice.
Next, add vertical and horizontal cuts to each half to create a grid, without slicing all the way through the skin.
Finally, use a knife, spoon, or glass to scoop out the cubes of mango.
OR: You can also remove the skin by using the tip of a sharp knife to make 4-6 shallow cuts in the skin from the top almost to the stem end of the mango.
Peel back the skin as you would a banana and eat around the pit.

Lentils

Lentils are great sources of: Fiber Folate, or folic acidIron Protein

Instructions:

Store dried lentils in an airtight container in a cool, dry, dark place.
Dried lentils can last for up to 1 year.
Store cooked lentils in an airtight container in the refrigerator for up to 1 week.
Lentils are quick and easy to cook and don't require soaking.
Wash lentils and pick out any debris.
Drain and put them into a pot.
Use a ratio of 1 cup of lentils to 2 cups of water.
Add seasonings if desired, but don't add salt yet.
Bring to a rapid simmer over med-high heat and then reduce to a low simmer.
Cook uncovered for 20-30 minutes.
Lentils are done as soon as they're tender.
Strain and add salt, if desired.
Serve them warm over brown rice or cold over a green salad.

Hot Peppers

Hot peppers are great sources of: Vitamin A keeps our eyes working, our immune system strong, and our cells growing.Vitamin C keeps our immune system strong and helps our bodies heal quickly.

Instructions:

Look for firm, shiny, bright colored peppers with no browning or soft spots.
Store peppers in plastic bag in refridgerator for 3-4 days.
Cut off the stem and halve the pepper; remove seeds and membrane to decrease the heat.
Sauté or roast.
You can also microwave peppers in covered dish with a little water for 4-6 min or until tender.
Jalapeño, Habanero, Serrano, Anaheim, Chilies