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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

Three Sisters Soup

Ingredients

  • 10 mL (2 tsp) vegetable oil
  • 1 onion, diced
  • 4 carrots, chopped
  • 4 cloves garlic , minced
  • 4 stalks celery, chopped
  • 2 L (8 cups) vegetable broth
  • 1 butternut squash, peeled and cubed
  • 375 mL (1 ½ cups) frozen corn
  • 2 cans (2 x 540 mL/19 oz) no salt added kidney beans, drained and rinsed
  • 10 mL (2 tsp) dried thyme (or 60 mL/4 tbsp fresh)
  • 5 mL (1 tsp) ground pepper

Directions

  1. Heat oil in a large saucepan. Add onion and sauté over medium heat, stirring often until golden, about 2 minutes.
  2. Add carrots, garlic and celery and sauté for another 8 minutes, or until softened.
  3. Add vegetable broth and bring to a boil.
  4. Turn down heat and add cubed squash. Simmer, covered, for 8 minutes, stirring occasionally.
  5. Add beans, corn, thyme and pepper. Stir and simmer another few minutes, until squash is soft with a fork.

Recipe

Easy Quick Pickle Chips

Makes 2-3 Cups of Pickles

Ingredients:

  • 2 Large English Cucumbers
  • 1 Cup Water
  • 1 Cup White Vinegar
  • ½ Tbsp Salt
  • 2 Cloves of Garlic, peeled and smashed
  • 2 Tsp Whole Black Peppercorn
  • 1 Tsp Dried Dill, or 2 Tsp Fresh Dill
  • Pinch of Whole Mustard Seed (Optional)
  • Pinch of Red Pepper Flakes (Optional)

Directions:

  1. Remove the ends of the cucumbers, then thinly slice into rounds. Pack the rounds into a heat-safe bowl. You don’t want the bowl to be overflowing, but you want it as full as possible.
  2. In a saucepan, heat the water and vinegar at medium-high. Once it’s simmering, add the salt, garlic peppercorn, dill and mustard and pepper flakes if using. Stir or whisk quickly, until the salt has dissolved.
  3. Pour the vinegar mixture over the cucumber until the bowl is full. Cover with a lid, or paper towel, and place in the refrigerator. Leave for at least an hour before serving.
  4. In a sealed container, these will last in the fridge for several weeks. You can also use the basic recipe with carrots, green beans, radishes, or cauliflower, among other veggies. Enjoy!

Whipped Feta, Strawberry and Cippolini Dip

Incredibly Fancy Looking and Delicious but so Easy to Make

Serves 4 as a Snack or Appetizer

Ingredients:

  • 2 Cippolini Onions, peeled and thinly sliced
  • 2 tbsp Olive Oil
  • 1 lb Strawberries, cleaned and sliced in half
  • 1 tbsp Balsamic Vinegar
  • 4 oz Feta Cheese
  • ¼ Cup Plain Greek Yoghurt
  • Salt and Pepper
  • 1 tbsp Fresh Basil (Optional)
  • Fresh Bread or Crackers to Dip

Directions:

  1. Heat a medium frying pan on medium-low heat. Add 1 tbsp of olive oil and the onions. Sauté, stirring occasionally, for 10 minutes, until soft.
  2. Add the strawberries to the onion, and drizzle the balsamic vinegar overtop. Stir to combine, then continue to sauté, stirring occasionally, for 20-30 minutes, until the onions are caramelized and the strawberries have become jammy. You want to make sure they don’t burn, so keep an eye on the pan, and the heat low.
  3. Meanwhile, combine the feta cheese, Greek yoghurt and 1 tbsp olive oil in a food processor, and blitz until combined. Taste, and season with black pepper and salt. Pour into a bowl, cover and refrigerate.
  4. Once the strawberry mixture is finished, pour it into a second bowl, cover and refrigerate for at least an hour.
  5. To serve, pour the strawberry mixture over the whipped feta (make sure both are cool, or the feta will melt). Thinly slice the basil leaves, if using, and sprinkle over top. Serve with fresh bread or crackers. Enjoy!

Green Bean and Potato Salad with Mustard Dressing

Serves 4, or 6 as a side

This easy salad is great with grilled meat, but hearty enough for a meal itself

Ingredients:

  • 2 Pounds of Potatoes
  • 1 Pound Green Beans
  • ¼ Cup Olive or Canola Oil
  • 2 tbsp White Wine or Champagne Vinegar
  • 2 tbsp Dijon Mustard, preferably Grainy
  • Salt and Pepper to taste
  • ¼ Cup Green Onions or Parsley

Directions:

  1. Put a large pot of salted water on the stovetop on high. Scrub the potatoes, then cut them into bite-sized pieces. You can peel the potatoes if you want, but I prefer them with the skin left on. When the water comes to a boil, add the potatoes, and reduce to a simmer. Cook for 12-15 minutes, until you can pierce the potatoes with a fork.
  2. Remove the stem tips from the green beans, then cut them into 1-inch sized segments and wash them under running water in a colander. After the potatoes have cooked for 12-15 minutes, add the green beans directly to the pot of potatoes, and continue cooking for 2-3 minutes, until they are cooked but still firm. Drain the vegetables into a colander.
  3. Combine the oil, vinegar, mustard, salt and pepper in a mason jar. Shake for 15 seconds to combine. Taste and add more salt or pepper if desired.
  4. Pour the potatoes and green beans into a large serving bowl, pour over the dressing, and toss everything together. If using, thinly slice the green onions, or roughly chop the parsley, add to the salad, and gently toss to combine. Serve, and enjoy!

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.