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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

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! 

Mobile Food Market Basket – Snack and Meal Ideas March 24-28

Snack Ideas:

Meal/Side Dish Ideas:

Blueberry Yogurt Parfaits

Ingredients:

  • Fresh blueberries
  • Plain or vanilla yogurt (can substitute with canned coconut milk mixed with a bit of sugar if yogurt is not available)
  • Optional: granola or crushed cereal for crunch

Instructions:

  1. In a glass or bowl, layer yogurt, blueberries, and granola (or cereal).
  2. Repeat layers and top with a few extra blueberries.
  3. Chill for a few minutes or eat immediately.

Tomato Snack

Ingredients:

  • Fresh tomatoes, sliced
  • Green onions, finely chopped
  • Crackers or toast (use whatever bread or cracker substitute is available)
  • Optional: sprinkle of salt and pepper

Instructions:

  1. Top each cracker or piece of toast with sliced tomato.
  2. Sprinkle chopped green onion over the top.
  3. Add a little salt and pepper or a drizzle of olive oil if available.

Kale & Celery Stir Fry

Ingredients:

  • Green kale, washed and chopped
  • Celery, chopped
  • Red onion, sliced
  • Oil (any kind)
  • Salt, pepper, and a splash of vinegar or lemon juice (optional)

Instructions:

  1. In a large pan, heat oil and sauté red onion until soft.
  2. Add celery and cook for 3–4 minutes.
  3. Toss in kale and stir until wilted and tender.
  4. Season with salt, pepper, and a splash of vinegar or lemon juice if you have it.

Substitutions:

  • No kale? Use cabbage or spinach if on hand.
  • No vinegar? Just skip or add a squeeze of tomato juice for acidity.

Simple Fresh Tomato, Kale and Onion Pasta

Ingredients:

  • Tomatoes, diced
  • Red onion, chopped
  • Olive oil or any cooking oil
  • Salt, pepper, and any dried herbs (optional)
  • Pasta or rice

Instructions:

  1. Cook pasta or rice according to package instructions.
  2. In a pan, heat oil and cook red onion until softened.
  3. Add tomatoes and cook until soft and juicy, about 5 minutes.
  4. Toss tomato mixture with pasta or rice, season with salt and pepper, and top with chopped green onion if desired.

Substitutions:

  • No pasta or rice? Serve over toast or baked potatoes.
  • No herbs? The simple onion and tomato mix will still be delicious.

Follow the steps above or you can substitute with what you have at home.

Click here and follow Health Canada’s food safety guidelines when following any suggested recipes, preserving canning, or dehydrating techniques.

Mobile Food Market Basket – Snack and Meal Ideas March 17-21

Snack Ideas:

Meal/Side Dish Ideas:

 Roasted Kabocha Squash Bites

A simple, nutritious snack that’s naturally sweet and caramelized.

Ingredients:

  • 1 small Kabocha squash, seeds removed and cut into bite-sized cubes
  • 1 tbsp oil (vegetable or olive)
  • 1 tsp cinnamon (optional)
  • ½ tsp salt
  • 1 tbsp honey or maple syrup (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss the Kabocha squash cubes with oil, cinnamon, and salt.
  3. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until soft and golden.
  4. Drizzle with honey or maple syrup if using and enjoy warm or at room temperature.

Passionfruit Yogurt Parfait

A refreshing and tropical snack packed with flavour.

Ingredients:

  • ½ cup yogurt (plain or vanilla)
  • 1 passionfruit
  • ¼ cup granola or crushed cereal (optional)
  • 1 tsp honey or sweetener (optional)

Instructions:

  1. Scoop the passionfruit pulp into a small bowl.
  2. Layer yogurt, granola, and passionfruit pulp in a glass or bowl.
  3. Drizzle with honey if desired.
  4. Enjoy as a quick and nutritious snack!

Leek & Yellow Potato Soup

A simple, comforting soup that’s budget-friendly and filling.

Ingredients:

  • 2 leeks, cleaned and sliced
  • 3 yellow potatoes, peeled and cubed
  • 1 tbsp oil or butter
  • 3 cups broth (vegetable or chicken)
  • 1 cup milk (or plant-based alternative)
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. In a large pot, heat oil or butter over medium heat.
  2. Add leeks and sauté until soft, about 5 minutes.
  3. Add potatoes and broth. Bring to a boil, then simmer for 15–20 minutes until potatoes are soft.
  4. Blend until smooth (or mash for a chunkier texture).
  5. Stir in milk, salt, and pepper. Simmer for another 5 minutes.
  6. Serve warm with bread or crackers.

Substitutions:

  • Use water instead of broth with extra seasoning.
  • Swap milk for coconut milk for a richer flavour.

Roasted Rainbow Carrots & Kabocha Squash

A colourful, flavorful side dish perfect for any meal.

Ingredients:

  • 3 rainbow carrots, sliced into sticks
  • ½ small Kabocha squash, cut into small wedges
  • 1 tbsp oil
  • ½ tsp salt
  • ½ tsp garlic powder or dried herbs (thyme, rosemary, or oregano)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss carrots and Kabocha squash with oil, salt, and seasoning.
  3. Spread on a baking sheet and roast for 25–30 minutes, stirring once, until tender and golden.
  4. Serve as a side dish or toss into salads or grain bowls.

Follow the steps above or you can substitute with what you have at home.

Click here and follow Health Canada’s food safety guidelines when following any suggested recipes, preserving canning, or dehydrating techniques.

Beet and Mushroom Pasta 

Beets and Mushrooms Mimic Ground Meat in This ‘Bolognese-Style’ Sauce 

Serves 4 

Ingredients: 

  • 3 Beets, washed and root end removed 
  • 3 Tbsp of Olive Oil, or Vegetable Oil 
  • 1 Yellow Onion, peeled and diced 
  • 2 Cloves of Garlic, peeled and smashed 
  • 8 oz Mushrooms 
  • 1 Tbsp Tomato Paste 
  • Pinch of Chili Flakes 
  • 2 Small Tomatoes, washed and diced 
  • Package of Dried Pasta 
  • Salt and Pepper to taste 
  • Parmesan Cheese and finely chopped Italian Parsley *Optional* 

Directions:

  1. Preheat the oven to 400 degrees. Wrap the beets in tinfoil with a drizzle of oil and a pinch of salt and pepper. Bake for 30 minutes, until fork tender, and remove to cool. 
  2. Add the oil to a heavy bottomed pot or large pan at medium-low heat. Once the oil is hot sauté the onion and garlic for 8-10 minutes, until soft. 
  3. Meanwhile, wash and thinly slice the mushrooms. Mince about half of them. Once the beets are cool enough to handle, small dice them. 
  4. Add the beets, mushrooms, tomato paste and chili flakes to the pot and cook, stirring occasionally, for 10-15 minutes, until everything starts to brown. 
  5. Add the tomatoes to the pot, along with some salt and pepper, and cook until the tomatoes break down and everything comes together as a sauce. 
  6. Cook the pasta as per the box instructions until al dente, then drain and add to the pot of sauce. Cook for another minute or two, stirring everything together. 
  7. Plate the pasta, and top with parmesan and parsley, if using. Enjoy!