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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

Mobile Food Market Basket – Snack and Meal Ideas March 10-14

Snack Ideas:

Meal/Side Dish Ideas:

  • Apple Slices

    • Wash apple.
    • Slice into thin or thick pieces.
    • Serve with peanut butter or enjoy on its own.

  • Sliced Cuumbers

    • Wash and slice cucumbers thinly.
    • Sprinkle with a pinch of salt and pepper.
    • Enjoy as a fresh and crunchy snack!
  • Sliced Tomatoes
    • Wash and slice tomatoes.
    • Sprinkle with salt, pepper, and drizzle with olive oil (optional).
    • Enjoy as a light, flavorful snack!

  • Mushroom & Onion Stir-fry

    • Slice mushrooms and yellow onions.
    • Stir-fry in hot oil or butter with garlic.
    • Season with salt, pepper, and soy sauce. Cook until tender. 

  • Golden Beet & Apple Salad

    • Peel and slice golden beets and apples.
    • Toss with fresh greens and drizzle with olive oil and lemon juice.
    • Optional: Add feta cheese for extra flavor.

  • Tomato, Cucumber & Onion Salad

    • Slice tomatoes, cucumbers, and yellow onions.
    • Toss with olive oil, salt, pepper, and fresh herbs.
    • Let sit for 15 minutes to meld the flavors.

  • Roasted Golden Beets & Mushrooms

    • Cube golden beets and slice mushrooms.
    • Toss with olive oil, garlic, salt, and pepper.
    • Roast at 400°F for 20-25 minutes, until tender and golden.

  • Toasted Tomato and Cucumber Sandwich

    • Slice tomatoes and cucumbers.
    • Toast bread and spread butter, mayo, or cream cheese.
    • Layer cucumber and tomato slices, season with salt, pepper, and herbs.
    • Top with second slice of bread and enjoy!

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.

March 3-7 Easy Ideas: Snacks, Meals & reducing waste

Snack Ideas:

Meal/Side Dish Ideas:

  • Apple Slices

    • Wash apple.
    • Slice into thin or thick pieces.
    • Serve with peanut butter or enjoy on its own.

  • Cantaloupe Cubes

    • Wash cantaloupe.
    • Cut cantaloupe in half and scoop out seeds.
    • Slice into cubes and enjoy.

  • Roasted Zucchini & Green Peppers

    • Preheat oven to 400°F.
    • Wash zucchini and green peppers
    • Slice zucchini and green peppers.
    • Toss with oil or melted butter salt, and pepper.
    • Roast for 20 minutes, flipping halfway through.

  • Garlic Mashed Potatoes

    • Wash potatoes
    • Peel (optional) and chop potatoes.
    • Boil until tender, about 15-20 minutes.
    • Mash or blend potatoes and add with garlic, butter, and a splash of milk (optional).

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

Minestrone Soup 

A Hearty Italian Soup, Great for Using up Leftovers in the Fridge and Pantry 
Serves 6 

Ingredients: 

  • 2 Tbsp of Olive Oil, or Vegetable Oil 
  • 1 Yellow Onion, peeled and diced 
  • 2 Cloves of Garlic, peeled and smashed 
  • 1 Cup of Carrot, scrubbed and diced 
  • 1 Cup of Celery, washed and diced 
  • 2 Small Tomatoes, washed and diced 
  • 2 Cups of Green Beans, chopped into 1-inch pieces 
  • 1 Tbsp Tomato Paste 
  • 4 Cups of Vegetable Stock, or water 
  • 1 Can of Beans; Cannellini or Chickpeas 
  • 200 Grams of Dried Pasta, see Note Below 
  • Salt and Pepper to taste 
Directions:
  1. Add the oil to a large stock pot at medium heat. Once the oil is hot sauté the onion and garlic for 3-5 minutes, until soft 
  2. Add the carrot and celery, then sauté for another 10 minutes, until all the vegetables are soft. 
  3. Add the tomatoes green beans and tomato paste, and let it brown for 1-2 minutes, until you can smell the tomato start to cook. Then add the stock, or water, mixing it into the tomato paste and vegetables with either a spoon or a whisk. You don’t want anything stuck to the bottom of the pan, so make sure to mix it thoroughly. 
  4. Bring the stock to a simmer, then add the can of beans. You can strain them if you wish, but you can add the liquid from the can right into the soup. 
  5. Add the pasta, as well as some salt and pepper. If it looks like there isn’t enough liquid in the pot, add some water now, as the pasta will begin to absorb it immediately. 
  6. Cook for 10-12 minutes, until the pasta is tender. Add more salt and pepper to taste. Enjoy! 

    *Note* A tip from Jamie Oliver’s recipe for this soup is that it’s a great way to use up bits of different leftover pasta you have in the pantry. Feel free to combine several different pasta shapes, just make sure to break longer pastas such as spaghetti or linguine into smaller pieces, so everything will cook evenly. 

February 24-28 Easy Ideas: Snacks, Meals & reducing waste

Side Dishes

Side Dishes

  1. Garlic Roasted Green Beans

    • Preheat the oven to 400°F.
    • Toss green beans with olive oil or butter and minced garlic.
    • Season with salt and pepper.
    • Roast for 15-20 minutes, shaking halfway through.

  2. Carrot & Orange Salad

    • Peel and slice carrots into thin rounds.
    • Peel and segment oranges, removing seeds.
    • Toss together with a light drizzle of honey or olive oil or any dressing for a refreshing snack.

  3. Tomato & Garlic Bruschetta

    • Dice tomatoes and garlic.
    • Mix with olive oil, salt, pepper, and fresh basil (optional)
    • Serve on toasted bread slices as a quick, fresh snack.

  • Garlic Mashed Potatoes

    • Boil peeled potatoes until tender.
    • Mash with garlic, butter or margarine (optional), salt, and pepper.
    • Add a splash of milk for creaminess (optional)

  • Carrot and Green Bean Stir-fry

    • Slice carrots into thin matchsticks.
    • Heat oil in a pan and stir-fry carrots and green beans.
    • Add minced garlic and season with (soy sauce, oil, butter) and pepper.

  • Tomato & Potato Bake

    • Slice potatoes and tomatoes.
    • Layer in a baking dish, alternating the slices.
    • Drizzle with oil, garlic, salt, and pepper.
    • Bake at 375°F for 30-35 minutes.

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

Fresh Lemon-Ginger Juice Shots 

  1. Peel about ¼ Cup of Fresh Ginger.  Roughly chop, then add to your blender with the juice of two Lemons, and the juice of one Orange. Add a pinch of Cayenne Pepper if you want some heat. Pulse until smooth. 
  2. Pour through a fine mesh strainer then serve immediately, or chill for a few hours. This is great for digestion and fighting off winter illness. Enjoy! 

Easy Salad with Creamy Lime Dressing 

Get a Taste of Summer in January with this Bright, Flavourful Salad 

Serves 4, as a side dish 

Ingredients: 

  • 2 Cloves of Garlic, peeled and chopped 
  • Juice of 1 Lime 
  • 2 tbsp Canola or Olive Oil 
  • 1 tsp Mayonnaise 
  • 1 tsp Dijon Mustard 
  • Salt and Pepper to taste 
  • 1 Bell Pepper 
  • 1 English Cucumber, or 2 small Cucumbers 
  • 1 Apple 
  • 4 cups Romaine Lettuce, chopped and washed 
  • ¼ Cup Sunflower or Pumpkin Seeds 

Directions:

  1. Add the lime juice, garlic, oil, mayonnaise, and mustard, as well as some salt and pepper to a small bowl or a mason jar, then whisk or shake to combine. Taste and add more salt and pepper if desired. 
  2. Core, then thinly slice the bell pepper. Halve the cucumber lengthwise and thinly slice it into half-moons. Core the apple, then cut into matchsticks. Add the pepper, cucumber, and apple to a large bowl with the romaine. 
  3. Add the seeds and the dressing, then toss thoroughly to combine. Enjoy!