Recipes

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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.

Carrots

Carrots are great sources of: Beta carotene is converted to Vitamin A which keeps our eyes working, our immune system strong, and our cells growing.Antioxidants help protect our cells from damage due to normal body functions and environmental factors.Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy. Vitamin K helps our bodies heal quickly.Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too.

Instructions:

How to StoreCarrots can be stored for several weeks.
Store them in the coolest part of the refrigerator in a plastic bag or wrapped in a paper towel.
Keep them away from apples, pears, potatoes, and other fruits and vegetables.
Don't store on the counter at room temperature.

Cantaloupe

Cantaloupes are Great Sources of: Vitamin C & Beta Carotene keep our immune systems strong and help our bodies heal quickly.Fiber & Water help with healthy digestion, and keep us feeling full and hydrated. Fiber is good for our hearts, too!Folate, or folic acid, helps our tissues grow and our cells work.Potassium, a type of electrolyte, helps build muscle and keeps our heart healthy.

Instructions:

Ready to eat when color is light yellow-orange with little to no green.
Ripe cantaloupe should smell sweet and a little musky.
To eat, cut in half length-wise.
Scoop and discard seeds.
Remove rind with knife and cut in medium-small chunks.
Best served chilled.

Cabbage

Cabbage is a great source of : Vitamin C helps keep our immune system strong. Vitamin K helps our bodies heal quickly.

Instructions:

How to store: Keep cabbage in refrigerator drawer.
Store covered or wrapped in plastic wrap, especially after cutting.
Can be kept for several weeks or until it begins to turn brown and mushy.
How to use: Can be eaten raw.
Use in salads or cole slaw.
Remove the outer leaves and rinse head of cabbage before cutting.
Cabbage can be cooked many ways.
If it becomes wilted, it may be freshened by soaking in cold water before cooking.
Saute in a skillet, roast in the oven, or add to soups, stews, or stir-fry.

Butternut Squash

This winter squash is a great source of fiber, vitamins, minerals, and antioxidants.

Instructions:

How to Roast:Slice the squash in half and scoop out the seeds.
Peel the skin or leave it on and scoop out flesh after baking.
Cut the squash into cubes of roughly the same size, then toss with olive oil, salt and any other seasoning you'd like to add.
Arrange on a lined oven tray in a single layer, then roast at 400 degrees for 40 minutes, giving cubes a stir halfway through.
Butternut squash can be used in a variety of dishes.
It is often roasted, baked, or pureed for soups, sauces, and casseroles.
Can be used in salads, pasta dishes, breads, and desserts.

Serving Archer, Baylor, Clay, Foard, Haskell, Jack, Knox, Montague, Throckmorton, Wichita, Wilbarger, Young County

P.O. Box 623
Wichita Falls, TX 76307 . 1230 Midwestern Parkway Wichita Falls, TX 76302
wfafb@wfafb.org
940-766-2322

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