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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

Blistered Green Beans and Tomatoes

A Quick and Easy but Totally Delicious Side-dish

Serves 4 as a side-dish

Ingredients:

  • 3 tbsp Olive Oil
  • 2 cups Green Beans, washed and trimmed
  • 4 Cloves of Garlic, peeled
  • 1 Large Tomato, roughly chopped
  • 1 tbsp Chili Flakes
  • Salt and Pepper to taste
  • 2 tbsp Parmesan Cheese, optional

Directions:

  1. Heat the oil in a large frying pan on medium high. While it heats, slice the garlic as thinly as you can, into chips.
  2. When the pan is hot, add the green beans and the garlic. Sautee for 4-5 minutes, stirring regularly, until the garlic gets crispy and the green beans blister.
  3. Add the tomato, chili flakes, salt and pepper. Stir quickly, and the tomato will break down and combine with the oil to make a sauce. Cook for 3-4 minutes, until the tomato is broken down and the sauce comes together.
  4. Remove to a bowl and top with the cheese, if using. Enjoy!

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
  • 1 Rutabaga, peeled and cut into ½ inch pieces
  • 1 cup Beet, washed, trimmed, and cut into ½ inch pieces
  • 1 cup Carrot, washed, trimmed and cut into ½ inch pieces
  • 1 tbsp Paprika
  • 1 tsp Chili Flakes
  • Salt and Pepper, to taste
  • ¼ cup thinly sliced Green Onion or Chive, optional

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 rutabaga and beet, as well as ¼ cup of water. Stir regularly and fry for 5 minutes, until the water has evaporated.
  3. Add the carrot, paprika, and chili flakes, as well as some salt and pepper. Continue frying, stirring occasionally so the roots can caramelize on the bottom of the pan, but not burn. If the pan gets too dry, add more oil, 1 tbsp at a time.
  4. Cook for another 5-10 minutes, until the roots are crispy on the outside and cooked through. Remove to a bowl and add more salt and pepper to taste, as well as the green onion, if using. 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, parsnips, turnips, sweet potato. Get creative and have fun!

Eggplant Curry

Not Sure How to Use Eggplant? Try this Easy Curry on Rice or with a Flatbread!

Serves 3-4, or less with tasty leftovers

Ingredients:

  • 2 tbsp Cooking Oil
  • 1 small Onion, peeled and minced
  • 4 cloves of Garlic, peeled and minced
  • 1 tsp ground Ginger
  • 1 tbsp Garam Masala
  • 1 tsp ground Coriander
  • 1 tsp Cayenne powder
  • 1 tsp ground Turmeric
  • 1 Eggplant, peeled and cut into ½ inch pieces
  • 1 Bell Pepper, cored and cut into ½ inch pieces
  • 1 can of Chickpeas, drained and rinsed
  • 1 cup Passata or crushed Tomatoes
  • Salt and Pepper
  • Juice of ½ a Lemon

 

Directions:

  1. Warm oil in a Dutch oven or high-sided frying pan over medium-low heat. Add onion and garlic and sauté for 7-10 minutes, until soft and beginning to brown.
  2. Add ginger and turmeric and sauté for 30-45 seconds, until fragrant. Add garam masala, coriander, and cayenne, stirring quickly until everything in the pan comes together, another 30 seconds or so.
  3. Add eggplant, bell pepper, and chickpeas, stirring everything together. Then add the passata or tomatoes, alongside at least 1 cup of water. Add more water as needed, to make sure all the eggplant is at least partially submerged. You want the eggplant to absorb the flavour of the tomato and spices as it cooks.
  4. Add salt and pepper, then bring to a low simmer, and cook uncovered for 15 minutes, until the eggplant softens. Add the lemon juice, then more salt and pepper to taste. Enjoy over rice, or alongside warm naan for dipping!

Apple, Leek and Potato Soup

Adding apple to this classic soup brings tartness and sweetness

 Serves 4

Ingredients:

  • 3 tbsp Butter or Cooking Oil
  • 1 Leek, dark green leaves and root tip removed
  • 4 cloves of Garlic, peeled, or 1 tsp of Garlic Powder
  • 1 lbs Potatoes, washed
  • 1 large, or 2 small Apples
  • Salt and Pepper to taste
  • Vegetable or Chicken Stock
  • 1 Bunch Parsley, Optional

Directions:

  1. Melt butter or warm oil in a large saucepan over medium heat.
  2. Remove and discard the dark green leaves and the root tip of the leek, leaving only the white and pale green section. Slice lengthwise and rinse under cool water to remove any grit. Thinly slice, then add to the pan. Sauté for 8-10 minutes, until they start to become tender.
  3. Mince the garlic and chop the potatoes into bite-sized pieces. Add both to the saucepan and sauté for 3-5 minutes more. Season with salt and pepper.
  4. Peel, core and chop the apples into bite-sized pieces. Add to the saucepan.
  5. Add enough stock to cover the vegetables and bring to a boil. Reduce heat to leave at a simmer, and cook, covered, for at least 20 minutes, until the potatoes are fork tender.
  6. While the soup simmers, finely mince your parsley, if using.
  7. At this point, you can serve the soup as it is for a more rustic dish. Or you can puree it, either in batches in a blender, or with an immersion blender, until mostly smooth. Be careful not to over-puree, as the potato starch can become gummy.
  8. Taste, seasoning further with salt and pepper if needed. Serve and add the parsley if using. Enjoy!

Easy Apple Crisp & Apple Sauce

Easy Apple Crisp

Serves 6

Got Lots of Apples? Here’s Two Quick Ways to Use Them

Ingredients:

  • 1/3 Cup of Butter
  • 4 Apples, Peeled, Cored, and Cut into Slices
  • 2 Tbsp White Sugar
  • 1 Tsp Ground Cinnamon
  • ¾ Cup of Rolled Oats
  • ¾ Cup of Flour
  • ½ Cup of Brown Sugar

Directions:

  1. Preheat the oven to 375 degrees. Melt the butter either on the stovetop or in the microwave.
  2. In a square baking dish, mix the apples, white sugar, and cinnamon.
  3. In a medium bowl, combine the oats, flour, and brown sugar. Add the butter and mix thoroughly. Pour this mixture over the apples.
  4. Bake in the oven for about 40 minutes, until it’s bubbling. Let cool for 5 minutes, then enjoy!

Easy Apple Sauce

 

  1. Peel, core, and roughly chop however many apples you want to use. Put them to a pot on the stovetop at medium heat.
  2. Add enough water to keep the apples from burning, maybe a cup, along with a few tbsp of sugar and a pinch of cinnamon. Bring to a low simmer.
  3. Cook for 15-20 minutes, until the apples are soft, then remove from heat.
  4. If you like a chunkier sauce, you can mash them with a potato masher. For a smoother apple sauce, pour them into a blender and puree. You may have to add a little more water to ensure it blends evenly. Enjoy!

Grilled Corn and Broccoli Salad

A Delicious Warm Salad you can Make on the Grill or in the Oven

Serves 4

Ingredients:

  • 4 Cobs of Corn, shucked
  • 1 Bell Pepper
  • ½ Red Onion, peeled
  • 2 Cups of Broccoli, cut into florets
  • 3 tbsp Canola or Olive Oil
  • 1 tbsp Chili Flakes
  • 1 Lime
  • Salt and Pepper to taste
  • 1 Bunch of Parsley or Cilantro, roughly chopped

Directions:

  1. Drizzle the vegetables with 2 tbsp of oil and sprinkle with the chili flakes. If you’re grilling, heat the grill to medium. If you’re using the oven, set the broiler to low and put the corn on one sheet pan and the other vegetables on a second sheet pan.
  2. Grill the corn, or roast it under the broiler, for about 5 minutes, turning occasionally, until cooked through and charred. Set aside to cool.
  3. Grill, or roast, the pepper, onion, and broccoli, again turning as needed, until they’re charred and cooked, another 3-5 minutes. Set aside to cool.
  4. Once the corn has cooled enough to work with cut the kernels off the cobs and add them to a large bowl. Remove the stem and the seeds from the pepper, then thinly slice it and the red onion. Add them and the broccoli to the large bowl.
  5. Zest the lime over the salad, then cut it in half and squeeze over the juice. Add a little more oil, if desired, as well as the salt, pepper and either parsley or cilantro. Mix thoroughly, then serve and enjoy!