Recipes

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Recipes
Ingredient Information
Okra Omelette
Ingredients:
  • 2 eggs
  • 2 cups okra, thinly sliced (about
  • 1/2 pound)
  • 1/4 cup green onion, finely chopped
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/4 cup cornstarch
  • ⅛ tsp chili powder, optional
  • 4 tsp canola oil
Instructions:
  • In a mixing bowl, beat the eggs.
  • Add okra, garlic powder, black pepper, salt, chili powder (if using), and cornstarch.
  • Gently stir until well combined.
  • Heat oil in a 12-inch skillet.
  • Put about 3 tbsp okra mixture and form into a patty in the pan.
  • Add 2 or 3 more patties, taking care not to let the sides touch.
  • Cook 3-4 minutes on each side.
  • Remove from pan and drain on paper towel.
  • Repeat with remaining batter.
  • Enjoy as a vegetable side dish or with rice and soy sauce.
Oat Energy Bites
Ingredients:
  • 1 cup old fashioned oats
  • 2 tablespoons honey
  • 2/3 cup creamy peanut butter
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup ground flax seeds
Instructions:
  • Mix all ingredients in a large bowl.
  • Stir to combine.
  • Chill for 30 minutes.
  • Roll into bite sized balls.
  • Store in the refrigerator for up to one week.
Youtube Tutorial
Moroccan Carrot Salad
Ingredients:
  • 6 carrots, medium
  • 1/2 onion, small
  • 1 lemon, large
  • 3 tablespoons canola oil
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/4 cup raisins, dark or golden
Instructions:
  • Rinse and peel carrots and onions.
  • Shred carrots with a grater.
  • Grate or fine dice onion.
  • In a medium bowl, combine carrots and onions.
  • Rinse lemon, and cut in half.
  • Squeeze juice into small bowl.
  • Discard seeds.
  • Combine oil, curry powder, salt, pepper, and lemon juice.
  • Mix well, and let sit for 5 minutes.
  • Pour liquid mixture over carrots and onions.
  • Stir in raisins.
  • Mix well.
  • Let sit for 15-20 minutes after mixing.
  • Enjoy.
Youtube Tutorial
Melon Cooler
Ingredients:
  • 2 cups melon of choice, choppedcanteloupe, honeydew, or watermelon
  • 2 cups cold waterice, optional - creates a slushy consistency
Instructions:
  • Place all ingredients in a blender container.
  • Blend until smooth (or slushy if using ice) Enjoy
Youtube Tutorial
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.

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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