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Mobile Food Market

Category: Mobile Food Market

Roasted Butternut Squash & Red Lentil Soup 

Serves: 6–8 
Preparation Time: 20 minutes
Cooking Time: 1 hour 

Ingredients:
2 cups red lentils, rinsed 
1 medium butternut squash, peeled, seeded, and cubed 
1 large sweet pepper, diced  
1 sweet pepper, diced 
2 carrots, grated 
2 celery stalks, sliced 
1 onion, diced 
3 cloves garlic, minced 
2 tbsp olive oil 
1–2 tsp Italian herbs 
Salt and pepper, to taste 
6–8 cups water or broth 

Instructions 

Prepare and roast the squash: Wash and peel the butternut squash. Cut into cubes, place on a baking tray, drizzle with olive oil, and roast at 375°F (190°C) for 45 minutes, turning halfway through. 

Cook the red lentils: While the squash is roasting, place the rinsed red lentils in a pot and cover with water or broth. Bring to a boil, then reduce to a simmer and cook for about 15–20 minutes, until soft. Set aside. 

Prep the vegetables: While the lentils are cooking,  prep all your veggies, leaving onion last to avoid “crying”  

Sauté the base: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until softened. Add the garlic, sweet pepper, and herbs cook for another 2–3 minutes. 

Combine and simmer: Add the cooked lentils, water or broth and the roasted squash and simmer for another 5–10 minutes to bring all the flavors together. 

Blend (optional): Blend until smooth with an immersion blender, or leave slightly chunky. 

Season and adjust: Taste and adjust salt and pepper. Add more broth if needed. 

Serving Ideas 

  • Serve with crusty bread 

  • Top with yogurt or a drizzle of olive oil 

  • Add fresh herbs if available 

Shop this week’s MFM Basket here

100,000 Baskets and Counting: The Growth of the Mobile Food Market

The Cambridge Food Bank is marking a significant milestone as its Mobile Food Market (MFM) prepares to distribute its 100,000th fresh produce basket. What began in July 2021 as a community-focused initiative has grown into a vital program helping residents across Cambridge and North Dumfries access affordable, nutritious food.

The Mobile Food Market was designed to reduce barriers to fresh food. Operating weekly in neighbourhoods across the region, the program offers produce baskets at a set price, with a pay-what-you-can option to ensure everyone can participate. This model creates a more inclusive and dignified experience, where community members support one another through shared access.

Reaching 100,000 baskets is a notable achievement, but it comes at a time when food insecurity is increasing. Today, approximately 1 in 8 people in Cambridge and North Dumfries are experiencing food insecurity. Rising living costs continue to impact families, seniors, and working individuals, many of whom are turning to programs like the Mobile Food Market to help manage their grocery budgets.

“The Mobile Food Market was created to remove barriers and make fresh food accessible in a way that feels welcoming and dignified,” says Dianne McLeod, CEO of The Cambridge Food Bank. “Reaching 100,000 baskets is a significant milestone, but it also reflects the growing need in our community.”

The program’s impact is rooted in its community-driven approach. Those who are able to pay full price for their baskets help subsidize access for others, creating a system that is both practical and stigma-free. Each purchase contributes to a broader effort to ensure fresh food remains accessible to all.

To mark this milestone, the Cambridge Food Bank is inviting community members to visit any Mobile Food Market location and take part in the celebration. A limited commemorative basket will be available, featuring a wedge of locally produced cheese from Mountainoak Cheese. This addition highlights not only the milestone itself, but also the program’s ongoing commitment to supporting local producers.

Whenever possible, the Mobile Food Market sources produce from local farmers. This approach strengthens the regional food system, reduces environmental impact, and supports long-term sustainability.

The success of the program is made possible through the collective efforts of volunteers, donors, and community partners. Support from organizations such as Equitable Foundation, which contributed $125,000 toward food purchases over the past year, has played a key role in ensuring the program can continue to meet growing demand.

Beyond food access, the Cambridge Food Bank offers a range of programs that support long-term wellbeing. Nutrition education, community gardens, and food skills initiatives are designed to build confidence, reduce isolation, and improve overall health outcomes for individuals and families.

As the Mobile Food Market continues to grow, so does the need for community support. Expanding access to fresh, healthy food remains a priority, and milestones like this serve as both a reflection of progress and a reminder of the work still ahead.

To learn more about the Mobile Food Market, visit here.

Lettuce wraps with sweet potato, zucchini, carrots and chickpeas

This week’s mobile food market features lettuce, sweet potatoes, zucchini, and Carrots. Here’s a delicious recipe to try:

Ingredients:
1-2 sweet potatoes, cleaned and cubed
1-2 zucchini, cleaned and cubed
1-2 carrots, cleaned and sliced thinly
1 can chickpeas, drained and rinsed
2 tbsp Olive oil
1 tsp salt
1 tsp pepper
1/2 tsp paprika
2 cloves garlic, chopped or pressed
Lemon juice
lettuce

  1. Preheat oven to 400 degrees
  2. Spread sweet potatoes in a single layer on baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast 35-40 minutes, then add zucchini and carrots and roast an additional 10-15 minutes
  3. In a frying pan over medium heat, saute chickpeas, garlic and paprika and 1 tablespoon of olive oil for 3-5 minutes
  4. Add roasted sweet potatoes, zucchini, carrots and lemon juice, stirring together and saute another 3-5 mins

Place spoonfuls of mixture onto lettuce leaf, wrap and enjoy!

Click here to shop this week’s mobile food basket

 

Roasted Broccoli with Red Pepper and Onion

This week’s mobile food market features broccoli, red peppers and onions. Here’s a delicious recipe to try:

Ingredients:
2 cups Broccoli Florets
1 Red pepper
1 Red Onion
1 tsp Italian Seasoning
1/2 tsp Salt
1/2 tsp Pepper
3 tsp Olive Oil

  1. Preheat your oven to 425F
  2. Clean and chop broccoli into bite-sized pieces, slice the red pepper and onions into long strips.
  3. In a small bowl, mix the olive oil, salt, pepper and Italian seasoning together to make a seasoning mix.
  4. Drizzle the seasoning mix over the vegetables and toss to coat evenly.
  5. Place the vegetables on a baking sheet and bake for 20 minutes, mixing once.

Enjoy over rice or noodles, or as a side!

Click here to shop this week’s mobile food basket

 

Mango Salad

A Bright and Flavourful Thai Inspired Salad

Ingredients:

2 Tbsp Olive Oil

Juice of 1 Lime

1 Tbsp Honey

Pinch of Chili Flakes

Salt and Pepper to taste

½ Red Onion, peeled and thinly sliced

1 Mango, pitted, peeled and thinly sliced *See Note Below*

3 Cups of Lettuce, washed and roughly chopped

¼ Cup Minced Fresh Mint (Optional)

¼ Cup Chopped Peanuts (Optional

Serves 4 as a side dish

  1. In a mason jar, combine the oil, lime juice, honey, chili flakes, salt and pepper. Shake for 15-20 seconds, until the dressing is combined.
  2. In a large bowl, combine the red onion, mango and lettuce. Pour over the dressing and toss to combine thoroughly.
  3. Top with the fresh mint and peanuts, if using, then divide and enjoy!

*How to cut a mango*

  1. Place the mango on a cutting board, with the stem facing up. Cut the mango into thirds, straight down, to avoid the pit in the middle. Set aside the middle piece
  2. For each end piece, use a sharp paring knife to slice the mango into thin strips, without cutting through the skin. You can press down on the mango to get a cleaner edge.
  3. Using a spoon, scoop the flesh off of the skin and into your salad bowl.
  4. Go back to the middle piece. Using your paring knife, remove the skin, then find the edges of the tough pit in the center, and remove it as well. Thinly slice the remaining flesh and add it to the salad bowl.

Click here to shop this week’s mobile food basket

Sauteed Cabbage and Apples

Your New Favourite Oktoberfest Side

Ingredients:

  • 3 Tbsp Olive Oil
  • 1 Onion, thinly sliced
  • 2 Cloves of Garlic, peeled and chopped
  • 4 Cups shredded Cabbage
  • 1 Tsp Paprika
  • 1 Tsp dried Mustard
  • 2 Apples
  • 2 Tbsp Apple Cider Vinegar
  • Salt and Pepper to taste

Serves 4, as a side dish

  1. Heat a large pot, or high-sided frying pan, on medium. Add the oil, then the onion and garlic and sauté for 3-5 minutes, until softened.
  2. Add the cabbage, paprika, mustard, salt and pepper, and 1 cup of water. Stir together and bring to a boil. Leave uncovered and cook for 10-12 minutes, stirring occasionally, until the water has mostly evaporated.
  3. Meanwhile, core the apples and cut into matchsticks.
  4. Add the apple and continue cooking for another 5-7 minutes, stirring regularly to prevent sticking, until the cabbage is softened. Remove from the heat, add the vinegar and stir thoroughly. Taste and add more salt and pepper if desired.
  5. Serve alongside sausages or schnitzel for a traditional German meal, or with lentils or beans for something substantial and vegetarian. Enjoy!