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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

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! 

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.