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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

Summer in April Salad

This Strawberry and Citrus Salad with a Simple Vinaigrette can give you a Summer Feeling any Time of Year

 Serves 6, as a side dish

Ingredients:

  • 1 Head of Lettuce
  • 2 Cup Strawberries
  • 1 Large or 2 Small Carrots
  • 2 Mandarin Oranges
  • ½ Cup Walnuts, Roughly Chopped
  • Handful of Mint (optional)
  • For the Vinaigrette:
  • ¼ Cup Olive Oil
  • 2 tbsp of Balsamic Vinegar
  • 1 tsp of Honey
  • 1 tsp Dijon Mustard
  • Salt and Pepper to taste

Directions:

1.   Remove and discard the root end of the lettuce. Roughly chop or tear the leaves, then rinse in a large colander or salad spinner. Set aside to dry.

2.   Thinly slice the strawberries, then add them to a large bowl. Scrub or peel the carrots. Using either a sharp knife or a vegetable peeler, shave the carrots into long ribbons, then add them to the bowl of strawberries.

3.   Peel and segment the mandarins. Add them, and the walnuts, to the large bowl. 

*Note* You can use different nuts, pumpkin or sunflower seeds, or even croutons instead of the walnuts.

4.   To make the vinaigrette, combine the olive oil, balsamic vinegar, honey and mustard in a mason jar, along with a pinch each of salt and pepper. Tightly seal the jar, and then shake for at least 15 seconds, until everything has combined. Taste the dressing and add more salt and pepper if you desire.

5.   Add the lettuce to the large bowl, then pour the dressing over everything. Gently toss to combine evenly, making sure to bring everything up from the bottom of the bowl.

6.   If using, thinly slice the mint leaves, and sprinkle them over the salad. Enjoy!

St Patrick’s Day Recipes

Have a fantastic and fun St Patrick’s Day.  Don’t forget to upload pictures of your recipe adventures and tag us on Instagram or Facebook @cambfoodbank and @cambyouthfb.

Shaved Apple and Celery Salad

Use Your Food Processor to Make This Salad in Minutes

Serves 4 as a side dish

Ingredients:

  • 1 Celery, Washed and Root End Removed
  • 2 Apples
  • 1 Bunch Green Onions, Root Ends Removed
  • 2 Cloves Garlic, Minced
  • 3 Tbsp Olive Oil
  • 2 Tbsp White Wine Vinegar or Lemon Juice
  • 1 Tsp Dijon Mustard
  • 1 Tbsp Honey (Optional)
  • Salt and Pepper to taste

Directions:

  1. Thinly Slice the ribs of celery. This is very easy in a food processor if you have one. Core the apple and cut it into matchsticks, or use the food processor to thinly slice it as well. Add the celery and apple to a large bowl.
  2. Slice the Green Onion and separate the whites from the greens.
  3. In a small bowl, combine the garlic, oil, vinegar or lemon juice, mustard and honey. Whisk to combine. Add the whites of the green onion and salt and pepper and mix together.
  4. Pour the dressing over the salad and mix thoroughly to combine. Divide into four salad bowls, then top with the remaining green onion. Enjoy!

Carrot Ginger Soup

A Warming and Gently Spicy Soup

Serves 4 with Leftovers

Ingredients:

  • 3 tbsp Cooking Oil
  • ½ Cup Cooking Onion, Diced
  • 4 cloves of Garlic, peeled, or 1 tsp of Garlic Powder
  • 2 Tbsp Ginger, Grated or Minced
  • 4 Cups Carrot, washed and roughly Chopped
  • 1/2 Tbsp Salt
  • 2 Tsp Pepper, plus more to taste
  • Vegetable or Chicken Stock
  • 1/3 Cup Milk or Heavy Cream (Optional)

 

Directions:

  1. Warm oil in a large saucepan over medium heat.
  2. Add the onion and garlic sauté for 3-5 minutes until softened.
  3. Add the ginger and carrot and sauté for 5 more minutes, stirring regularly so the ginger doesn’t burn.
  4. Once the carrots have softened, add the salt and pepper, then enough stock to cover the vegetables and bring to a boil. Reduce heat to leave at a simmer, and cook, covered, for at least 15 minutes, until the carrots are tender.
  5. Let the soup cool slightly, then puree. You can either do this in batches in a blender, or with an immersion blender, until smooth.
  6. Add milk or heavy cream, if using, and stir to mix. Taste, seasoning further with salt and pepper if needed. Serve with fresh bread and butter. Enjoy!

Warm Apple and Brussels Sprout Salad

Classic Flavours Brought Together in a Warm, Simple Salad

Serves 4 as a side dish

Ingredients:

  • 2 Cups Brussels Sprouts, Root Ends Removed
  • 1 Bunch Green Onions, Root Ends Removed
  • 2 Cloves Garlic, Minced
  • 2 Tbsp Sesame Oil, or Substitute Canola Oil
  • ½ English Cucumber
  • 1 Apple
  • 2 Tbsp White Wine Vinegar
  • 1 Tbsp Maple Syrup (Optional)
  • Salt and Pepper to taste
  • ¼ Cup Gouda Cheese, Medium Diced

Directions:

  1. Roughly chop the Brussels Sprouts. You can use a food processor to make this easier. Slice the Green Onion and separate the whites from the greens.
  2. Heat the oil in a large frying pan over medium heat. Add the Brussels Sprouts and the white parts of the Green Onion and sauté for 7-10 minutes, until the Sprouts are softened and beginning to brown.
  3. Meanwhile core the Apple, then cut into matchsticks. Cut the cucumber in half lengthwise and slice into half-moons. Add these to a large bowl.
  4. When the Sprouts are almost finished, remove the frying pan from heat and add the Vinegar, Maple Syrup, Salt and Pepper. Stir quickly for 30 seconds, bringing everything together, then add to the large bowl.
  5. Mix everything together, then top with the rest of the Green Onion and the Cheese. Enjoy!

Baked Acorn Squash with Fennel Stuffing

This Delicious Wintery Side Looks Fancy but Doesn’t Take Much Work

Serves 4 as a side dish

Ingredients:

  • 1 Acorn Squash
  • 1 Cup Stale Bread, cut or torn into chunks
  • 4 tbsp Olive Oil
  • ¼ cup chopped Onion
  • 2 cloves Garlic, peeled and minced or crushed
  • 1 Fennel Bulb, washed and chopped
  • ½ tbsp Fennel Fronds
  • 1 tbsp Rosemary, finely chopped
  • Salt and Pepper, to taste

 

Directions:

  1. Heat your oven to 375 degrees. Wash the squash to remove and dirt from the outside, then place on a baking sheet. Bake in the oven for 40-50 minutes.
  2. While the squash bakes, toss the bread with 1 tbsp of olive oil and some salt and pepper. Place on a second baking sheet, then add to the oven for 15 minutes, until toasted.
  3. In a large frying pan, heat the rest of the olive oil on medium. Add the onion, garlic and fennel bulb, and sauté for 10-12 minutes, until softened and browned. Removed to a large bowl and mix with the toasted bread, fennel fronds, rosemary, and salt and pepper.
  4. Remove the squash from the oven and allow to cool for 10 minutes. When it’s cool enough to handle, cut it in half, and scoop out and discard the seeds. Stuff and top the two squash halves with the stuffing, then return it to the baking sheet and back into the oven.
  5. Switch the oven to broil on low, and cook for another 5-7 minutes, until the stuffing is browned and crispy. Keep a close eye so it doesn’t burn.
  6. Remove from the oven, slice the squash into quarters, and serve. Top with a little extra olive oil and salt and pepper, if desired. Enjoy!