(519) 622-6550
Donate now

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

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! 

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!