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.

Beans

Beans are great sources of: Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too.Folate, or folic acid, helps our tissues grow and our cells work. Especially important for pregnant women.Proteins are building blocks for our bones, muscles, cartilage, skin, and blood. They provide a variety of nutrients that are essential for health and maintenance of your body.Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy.Magnesium helps with muscle function and energy production.

Instructions:

How to Store: Keep beans in an airtight container in a cool, dry, dark place.
Beans can last up to 1 year.
Store cooked beans in a covered container in the refrigerator for up to 5 days.
You can also freeze cooked beans in an airtight container for up to 6 months.
How to Cook: If cooking dry beans, soaking them for 6-8 hours (overnight) before cooking will reduce cooking time.
Drain well
put beans in a large pot with 2 inches of water to cover them
bring to a boil and skim off any foam that forms.
Once the water is boiling, reduce heat to a simmer.
Cook for 1-2 hours; when the beans are easily mashed with a fork, they're done.
Don't add salt as this toughens the beans.
You can add bay leaves, cumin, or other spices to flavor the beans.

Avocado

Avocados are great sources of: Vitamin E protects cells in our body from damage and keeps our immune system healthy.Vitamin K helps our bodies heal quickly.Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy.Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too.Healthy fats are good for our skin and brain, and help us feel satisfied after a meal.

Instructions:

Choose avocados that are firm but give slightly when pressed with a finger.
These are ripe and ready to eat.
If you buy a hard avocado, leave it on your counter for a couple days to allow it to ripen.
Store unripe avocados at room temperature on the counter for 2-4 days.
Refrigerate when ripe for up to 5 days.
Cut avocado in half lengthwise around the pit.
Quickly hit the pit with a sharp knife and twist to free the pit.
Discard.
Cube or slice each half, then scoop out with a spoon or knife.
Eat as is or add to salad, sandwiches, or spread on toast.

Acorn Squash

Instructions:

Wash squash, cut it in half, and scoop out seeds with a spoon.
Bake skin side down in a 400 degree oven for 45-60 minutes.
Squash is ready when a knife easily pierces through.
Scoop out flesh and mash with butter and salt - or fill the center and eat like a baked potato.

Rambutan

Instructions:

What is a rambutan? Rambutans are a tropical fruit with a sweet flavor similar to a grape.
To eat a rambutan, use a sharp knife to cut a shallow sliver into the rind or chop off the tip of the fruit where the stem connects.
Gently tear the skin open to expose the fruit and squeeze it out of the shell.
Avoid the large, bitter seed in the middle; some people simply bite the flesh off the pit, however, you can use a knife to cut around the diameter of the fruit and then peel the fruit off the pit (this is helpful when using rambutan in recipes).
Rambutans are rich in carbohydrates, lipids, phosphorus, vitamin C, niacin, iron, calcium, copper, protein, and fiber.