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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

Homemade Cranberry Sauce 

Directions:

  1. In a medium saucepan, bring 1 cup of water to a boil. Zest one clementine, then squeeze the juice into the saucepan. 
  2. Add two cups of fresh cranberries, along with the clementine zest, ½ cup of white sugar, and a pinch of salt. Reduce the heat to medium, and cook for 10 minutes, until the cranberries have started to burst. You can mash them with the back of a spoon to help them along. 
  3. Stir into a sauce, and taste, adding more sugar if desired. Transfer to a serving dish and enjoy!  

Red Onion Gravy 

Red Onion Gravy 

Two Easy Dishes to Add to the Christmas Table 
Serves 4 

Ingredients: 

  • 2 Tbsp Butter 
  • 2 Tbsp Oil 
  • 2 Red Onions, Peeled and Thinly Sliced 
  • 1 Tbsp White Sugar 
  • Salt and Pepper to Taste 
  • 1 Tbsp Flour 
  • 2 Tbsp Red Wine Vinegar 
  • 1 Cup Vegetable Stock 

Directions:

  1. Heat the butter and oil at medium-low in a large frying pan. Add the onions and stir to separate. Sprinkle with sugar, salt and pepper, and sauté, stirring occasionally, for 45 minutes. 
  2. Sprinkle over the flour and stir to coat the onions, then add the vinegar and stock and bring to a boil. Cook for another 5 minutes or so, until it’s thickened to your desired consistency. Pour into a serving dish. 

Colcannon (Potatoes and Greens) 

This is a delicious and hearty traditional Irish dish of mashed potatoes and greens 
Serves 4 as a main, 6 as a side dish 

Ingredients: 

  • 1.5 – 2 lbs Potatoes, washed and cut into pieces 
  • 1/3 lb Butter 
  • 4 cloves Garlic, peeled and minced 
  • 3-4 cups Cabbage or Kale, washed and roughly chopped 
  • 1/2 cup Milk or Heavy Cream 
  • Salt and Pepper, to taste 
  • 2 Green Onion, thinly sliced 
  • More butter for serving, optional 
Directions:
  1. Bring a large pot of salted water to a boil. Add potatoes and reduce to medium-low heat, then simmer until the potatoes are cooked, 15-20 minutes 
  2. Reserve 1 cup of the cooking water in a measuring cup or mug. Drain the potatoes into a colander and set aside to continue steaming. 
  3. Return the pot to the heat and melt the butter. Sautee the garlic in the butter until it begins to get fragrant, 1-2 minutes. 
  4. Add the cabbage or kale to the butter, with a pinch of salt and a pinch of pepper. Cook until it begins to wilt, 2-3 minutes for kale, 3-5 minutes for cabbage.  
  5. Move the potatoes to a large bowl. Add ½ cup of reserved cooking water and the milk or heavy cream. Mash thoroughly. If the potatoes are too dry, add more reserved cooking water. 
  6. Add the greens and butter, as well as the green onion, to the bowl of potatoes and stir everything together. Taste and add more salt and pepper, as needed. 
  7. Serve onto individual plates, and add more butter, as desired. 
  8. *Note* Reserved cooking water retains the flavour of the potatoes. By using it to replace some of the milk or cream you’d traditionally use when mashing potatoes, you save money on the dairy without sacrificing on taste. 

Mixed Root Vegetable Hash 

This Simple Hash Recipe is Versatile; Try it With Any Combination of Root Vegetables 
Serves 4 as a side dish 

Ingredients: 

  • 3 tbsp Cooking Oil 
  • ½ cup chopped Onion 
  • 3 cloves Garlic, peeled and minced or crushed 
  • 4 cups mixed Root Vegetables, washed, trimmed and cut into ½ inch pieces  
  • 1 tbsp Paprika 
  • 1 tsp Chili Flakes 
  • Salt and Pepper, to taste 
  • 1 bunch Swiss Chard, washed 

Directions:

  1. Warm oil in a large high-sided frying pan over medium-low heat. Add the onion and garlic and sauté for 3-5 minutes, until beginning to soften. 
  2. Increase heat to medium high and add the root vegetables, paprika, chili flakes, salt and pepper, as well as ¼ cup of water. Stir regularly and fry for 15-20 minutes. Once the water has evaporated make sure to stir occasionally so the roots can caramelize on the bottom of the pan, but not burn. If the pan gets too dry, and more oil, 1 tbsp at a time. 
  3. Meanwhile, separate the chard leaves from the stems. Thinly slice the stems, and roughly chop the leaves. Add the stems to the pan of vegetables for the last 5 minutes of cooking. Add the leaves for the last minute and mix just so they start to wilt. Remove from heat and taste, adding more salt and pepper if needed.

    Enjoy! 

*Note* This recipe is great with fried eggs for breakfast, or alongside most meat or bean dishes for dinner. You can also use almost any root vegetables, potatoes, beets, rutabaga, parsnips, carrots, or sweet potatoes. Mix and match and have fun! 

Apple, Squash and Kale Salad 

Serves 4 as a side dish 

Ingredients: 

  • 1 Acorn Squash 
  • 1 Bunch of Kale 
  • 2 Apples, Cored and Medium-Diced 
  • 4 Tbsp Olive Oil 
  • 2 Tbsp White Wine Vinegar 
  • 1 Tbsp Honey 
  • 1 Tbsp Dijon Mustard 
  • Salt and Pepper 
  • ½ Cup Green Onions, Finely Chopped 

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 for 35-45 minutes. 
  2. While the squash bakes, strip the kale leaves off the stem, and roughly chop into bite-sized pieces. Rinse with a colander or salad spinner, and place in a large serving bowl with the apple. 
  3. Combine the olive oil, vinegar, honey, mustard, salt and pepper in a mason jar. Shake vigorously for 15 seconds until combined. Taste and add more salt or pepper if desired. 
  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. Peel off the skin and cut the squash into rough bite-sized cubes and add to the salad. 
  5. Pour over the dressing and mix to combine. Top with the green onions. 

*Note* To turn this salad into a full meal, you can combine it with 3 cups of cooked wild rice, or a can of drained and lightly roasted chickpeas. Enjoy! 

Eggplant, Cauliflower and Leek Dip

A Light and Healthy Autumn Spin on Baba Ganoush 
Serves Four as a Snack or Appetizer 

Ingredients: 

  • 3 Tbsp Olive Oil 
  • 1 Leek, Rinsed and Finely Chopped 
  • 2 Cloves of Garlic, Peeled and Minced 
  • 1 Small Cauliflower 
  • 1 Small Eggplant, Cubed 
  • Salt and Pepper 
  • Pinch of Chili Flakes 
  • 1 Lime or Lemon 
  • ¼ Cup of Parsley, Finely Chopped 

Directions:

  1. Heat oil in a large skillet at medium. Add garlic and leeks and cook for 3-5 minutes, until fragrant and beginning to soften. 
  2. Remove the green stalks from the cauliflower and roughly chop. Add the cauliflower and eggplant, along with the salt, pepper and chili flakes. Cover, reduce heat to low, and cook for 15-20 minutes, stirring regularly, until the cauliflower has softened. 
  3. Remove from heat and allow to cool for a few minutes. Pour into a blender and squeeze over the juice of one lime, or half a lemon. Pulse the blender until everything is combined and smooth. If there isn’t enough liquid, add water or vegetable broth, a few tablespoons at a time, until it blends and combines. 
  4. Pour into a bowl, and top with the parsley and a little more salt. Serve alongside pita chips, corn chips or fresh bread. Enjoy!