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Recipes

Category: Recipes

Hey there, food enthusiasts!  Looking for inspiration in the kitchen?  Look no further! The Cambridge Food Bank has you covered with a treasure trove of amazing recipes that are as easy as they are mouthwatering.

The best part? By using some ingredients commonly found at our Mobile Food Markets, you’re not only treating yourself to fresh, locally grown, delicious produce but also supporting our community-driven initiatives. It’s a win-win!

Click here to see what’s in this week’s market

Squash and Pear Soup with Kale

This Slightly Sweet and Hearty Soup will get you in an Autumn Mood

Serves 4 with Leftovers

Ingredients:

  • 1 Butternut Squash
  • 3 Tbsp Cooking Oil
  • 1 Leek, rinsed and finely chopped
  • 4 Cloves of Garlic, peeled and minced
  • 2 Tbsp Ginger, Grated or Minced
  • 2 Large Pears, washed, core removed and cut into quarters
  • Vegetable or Chicken Stock
  • Salt and Pepper to Taste
  • 4 Kale leaves, removed from the Stem and Roughly Chopped
  • 1/3 Cup Milk or Heavy Cream (Optional)
  • 1 Tbsp Maple Syrup (Optional)

Directions:

  1. Heat oven to 375 degrees. Place squash on a sheet pan and roast whole for 30-40 minutes, until it’s softened. Remove and set aside to cool. Once it’s cool enough to work with, cut in half, remove and discard the seeds and scoop the flesh out of the skin, into a bowl to reserve.
  2. Warm oil in a large saucepan over medium heat. Add the leek and garlic sauté for 3-5 minutes, until soft and translucent. Add the ginger and sauté for 1-2 more minutes, stirring regularly so the ginger doesn’t burn.
  3. Add the squash and pears, then enough stock to cover the vegetables and bring to a boil. Add some salt and pepper, reduce heat to leave at a simmer, and cook for at least 15 minutes, until the pears are tender.
  4. Let the soup cool slightly, then puree. You can either do this in batches in a blender or with an immersion blender until smooth.
  5. Add milk or heavy cream and maple syrup, if using, and stir to mix. Add the kale and bring the soup back to a simmer, cooking for another 10 minutes until the kale is wilted. Taste, seasoning further with salt and pepper if needed. Serve with fresh bread and butter. Enjoy!

Grilled Corn and Eggplant Salad 

A Delicious Summer Salad You Can Make on the Grill or in the Oven 

Serves 4 

Ingredients: 

  • 4 Cobs of Corn, shucked 
  • 2 Jalapeno Peppers 
  • ½ Red Onion, peeled 
  • 1 Eggplant, cut in half 
  • 3 tbsp Canola or Olive Oil 
  • 1 Lemon 
  • 2 Tomatoes, cored and cut into bite-sized pieces 
  • Salt and Pepper to taste 
  • 1 Bunch of Parsley or Cilantro, roughly chopped 

Directions:

  1. Drizzle the vegetables with 2 tbsp of oil and sprinkle with the chili flakes. If you’re grilling, heat the grill to medium. If you’re using the oven, set the broiler to low and put the corn on one sheet pan and the other vegetables on a second sheet pan. 
  2. Grill the corn, or roast it under the broiler, for about 5 minutes, turning occasionally, until cooked through and charred. Set aside to cool. 
  3. Grill, or roast, the pepper, onion, and eggplant, again turning as needed, until they’re charred and cooked, another 3-5 minutes. Set aside to cool. 
  4. Once the corn has cooled enough to work with cut the kernels off the cobs and add them to a large bowl with the tomatoes. Remove the stem and the seeds from the peppers, then thinly slice them and the red onion. Cut the eggplant into bite sized pieces, then add everything to the bowl of corn and tomato. 
  5. Zest the lemon over the salad, then cut it in half and squeeze over the juice. Add a little more oil, if desired, as well as the salt, pepper and either parsley or cilantro. Mix thoroughly, then serve and enjoy! 

Zucchini and Mushrooms

Serve with bread or noodles of your choice.

Ingredients:

  • 2 Medium zucchini, halved and sliced into thin strips
  • 2 Cloves garlic, minced
  • 1 Cup mushrooms, sliced
  • 1 Cup diced tomatoes
  • 2 Tbsp. Olive Oil
  • Salt and Pepper to taste
  • Juice of ½ Lime (or to taste)

Instructions:

  1. Heat the oil in a large skillet or wok over medium heat.
  2. Add garlic and zucchini and saute for 8-10 minutes.
  3. Add sliced mushrooms and cook for another 3-4 minutes.
  4. Push ingredients to the side and add diced tomatoes to the pan. Cook for another 3-4 mins.
  5. Stir everything together.
  6. Season with salt and pepper to taste.
  7. Add lime juice and serve with bread or noodles.

Greek Salad

Serves 4 as a side dish 

Ingredients:  

  • ½ Cup Olive Oil 
  • 2 Tbsp Lemon Juice 
  • 2 Tbsp Balsamic or Red Wine Vinegar 
  • ½ Tsp each of Garlic Powder, Dried Oregano, Dried Dill 
  • Salt and Pepper to taste 
  • 1 Small Red Onion, peeled and minced 
  • 1 Pint Grape Tomatoes, quartered 
  • 1 English Cucumber, quartered lengthwise and cut into 1-inch pieces 
  • 1 Bell Pepper, cored and cut into 1-inch pieces 
  • ½ Cup pitted sliced Black Olives 
  • ½ Cup Crumbled Feta Cheese 
  • ¼ Cup Fresh Mint, thinly sliced (Optional) 

 

Directions:

  1. Combine the Oil, Lemon Juice, Vinegar, and Spices in the bottom of a large bowl. The olives and feta will make this quite salty, so go light on the salt at first; you can always add more at the end. 
  2. Add the Red Onion to the bowl and mix together. Leave for at least ten minutes while you chop everything else. The lemon juice in the dressing will take the sharpness out of the onion. 
  3. Add the Tomatoes, Cucumber, Bell Pepper, Olives, and Feta, and toss thoroughly. Top with the mint if using. Enjoy! 

Citrus-Glazed Carrots 

An Easy and Delicious Easter Side-Dish 

Serves 4 as a side dish 

Ingredients: 

  • 2 Tbsp Olive Oil 
  • 1 Pound Carrots, washed 
  • 2 Cloves Garlic, minced 
  • Salt and Pepper to taste 
  • 3 Tbsp Butter 
  • ¼ Cup Sweetener (some combination of Brown Sugar, Maple Syrup and Honey) 
  • Juice of ½ an Orange 
  • ¼ Cup chopped Parsley (Optional) 

Directions:

  1. Heat the oil in a medium pot over medium heat. Cut the carrots into whatever shape you want (coins, quartered then cut into sticks, bias cut are all great options, just make sure the pieces are an even thickness so they cook together).  
  2. Add the carrots, garlic, salt and pepper to the pot and cook for about 15 minutes, stirring occasionally. 
  3. Lower the heat to medium-low and add the butter, sweetener and orange juice to the pan and stir regularly for another ten minutes. Keep a close eye so the sugar doesn’t burn.  
  4. Keep stirring until the glaze thickens and coats the carrots then remove from the heat, top with the parsley, and serve. Enjoy! 

Calabacitas a la Mexicana 

An Easy, Delicious Mexican Zucchini Dish

Serves 4 as a side dish  

Ingredients: 

  • 2 tbsp Cooking Oil 
  • ½ cup chopped Onion 
  • 2 cloves Garlic, peeled and minced or crushed 
  • 2 Jalapenos, seeded and finely chopped 
  • 2 Zucchini, diced 
  • 1 cup diced Tomato 
  • 1 tsp Oregano 
  • Salt and Pepper, to taste 
  • ¼ cup chopped Parsley 
  • 1 cup shredded Mozzarella, or Queso Fresco 
  • Sour Cream, to serve 

Directions:

  1. Warm oil in a large oven-safe pan over medium-low heat. Add the onion and garlic and sauté for 3-5 minutes, until beginning to soften. 
  2. Add the jalapeno, zucchini, tomato and oregano, as well as pinches of salt and pepper. Stir everything together, cover and let cook for 15 minutes. Stir occasionally and add a little water if the zucchini is sticking to the bottom of the pan. 
  3. When the zucchini is tender, turn your oven to low broil. Remove the lid, evenly sprinkle the cheese over the dish and place under the broiler for a few minutes. Keep a close eye and remove when the cheese starts to get crispy and dark. 
  4. Sprinkle over the parsley, then serve with a spoonful of sour cream. This is great as a side with chicken and rice, or in a taco. Enjoy!