Recipes

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Recipes
Ingredient Information
Spanish Veggie Scramble
Ingredients:
  • 2 cucharaditas de aceite de oliva
  • 2 huevos
  • 1/3 taza de verduras frescas o congeladas, picadas (espinaca, col rizada, acelgas, chiles, pimientos, chícharos, cebolla, calabaza de verano)Sal y pimienta al gusto
Instructions:
  • Saltear los vegetales en la cocina con una porción de mantequilla o con una cucharadita de aceite de oliva. Póngalos en un recipiente mediano.
  • Agregue 1 cucharadita de mantequilla o aceite de oliva a la sartén, añada los 2 huevos y revuélvalos sobre fuego medio.
  • Cuando los huevos estén cocinados parcialmente, añada las verduras. Cocine los huevos hasta que estén listos. Añada una pizca de sal, pimienta, y las guarniciones deseadas
  • Huevos Revueltos con Verduras
  • Ingredientes:
  • Instrucciónes:
Spanish Frittata
Ingredients:
  • 2 russet potatoes (peeled and cut into
  • 1 inch cubes)
  • 6 eggs
  • 2 teaspoons vegetable oil
  • 1 medium yellow onion (peeled and chopped)
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
Instructions:
  • Preheat oven to 400 degrees.
  • Cover potatoes in cold water.
  • Boil until easily pierced with a knife.
  • Drain potatoes well and set aside.
  • Whisk together eggs, salt, and pepper.
  • In an oven-safe skillet, heat oil over medium-high heat.
  • Add onion and cook about 5 minutes, until soft.
  • Add the cubed potatoes.
  • Pour egg mixture over potatoes and onions.
  • Shake gently to prevent sticking, and use a spatula to spread mixture out evenly.
  • Lower to medium heat and cook about 7 minutes.
  • Transfer skillet to the oven and cook until the frittata is completely set, about 5 minutes.
  • Gently loosen frittata from pan, and flip onto a plate.
  • Cut into wedges and serve warm.
Southwestern Stuffed Potatoes
Ingredients:
  • 2 medium potatoes
  • 1/2 cup shredded cheese
  • 1 cup black beans (drained and rinse)
  • 1 cup canned corn (drained)
  • 1 cup salsa
Instructions:
  • Scrub potatoes well.
  • Poke each potato with a fork 3-4 times.
  • Microwave on high for 5 minutes.
  • Turn potatoes over, and microwave for another 3-5 minutes, or until easily pierced with a fork.
  • Set aside.
  • In a microwave safe bowl, combine beans, salsa, and corn.
  • Microwave for 2-3 minutes, stirring occasionally, until heated through.
  • Cut potatoes in half lengthwise and flatten with a fork.
  • Divide bean mixture between the 4 halves.
  • Sprinkle with cheese and serve warm.
Southwestern Lentils
Ingredients:
  • 1/2 cup lentils, dry1-1/2 cups water
  • 1 tsp olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 tsp cuminred chili peppers to taste
  • 1/2 tsp chili powder
  • 1 cup tomato, diced
  • Salt, to taste
  • 2 Tbsp cilanto, chopped
Instructions:
  • In a small pot, combine the lentils and 1-1/4 cups water.
  • Bring to a boil, reduce heat to low and cook uncovered until tender, about 30 minutes.
  • Heat olive oil in a medium skillet.
  • Add diced onions and garlic.
  • Cook for 3-5 minutes or until tender.
  • Stir in cumin, red chili pepper, and chili powder.
  • Reduce heat to low and cook for 2 minutes.
  • Add onion/garlic mixture to cooked lentils.
  • Add 1/4 cup water, tomatoes and salt. (OR use canned diced tomatoes without draining).
  • Bring to a boil over high heat.
  • Reduce heat to low and simmer uncovered for 20 minutes.
  • Stir in cilantro.
  • Enjoy!
  • This institution is an equal opportunity provider.
  • This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.
Eggplant
Eggplants are great sources of several vitamins & minerals, as well as gut-healthy fiber!
Instructions:
  • Eggplant is a glossy black vegetable that has white flesh with a meaty texture.
  • Choose eggplants that have shiny, smooth skin without bruises or blemishes.
  • Eggplants are sensitive to temperature and should be stored in the refrigerator.
  • Do not cut an eggplant before you store it since it will go bad quickly.
  • For a less bitter tasting eggplant, sprinkle it with salt after cutting into pieces and let it sit for 30 minutes.
  • This will pull out some of the water and make it less likely to absorb a lot of oil while cooking.
  • Rinse the eggplant afterwards to remove most of the salt.
  • Eggplant can be baked, roasted, steamed, or sautéed.
  • If baking whole, pierce the eggplant several times with a fork.
  • Bake at 350˚F for 15-25 minutes.
  • Test for doneness by inserting a knife or fork.
Apples
Apples are great sources of:Vitamin C keeps our immune system strong and 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 Store: Apples stay fresh for 5-7 days at room temperature or 2-3 weeks in the refrigerator.
  • Refrigerate unwashed apples in a plastic bag with holes.
  • Throw away any spoiled apples since they will cause the others to spoil too.
  • Wash apples before eating.
  • How to Eat: Eat whole or cut into pieces after removing stem, core, and seeds.
  • Cook and mash to make applesauce.
  • Bake in oven for dessert.
  • Use lemon juice to keep sliced apples from turning brown.

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Copyright © 2026 Food Bank. All Rights Reserved.

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