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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

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
  • 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 sections. 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!

Brussels Sprouts with Apple and Red Onion

An Easy and Delicious Side for any Roast Dinner

Serves 4 as a side dish

Ingredients:

  • 1 Red Onion, thinly sliced
  • 2 Tbsp Olive Oil
  • 2 Cups Brussels Sprouts
  • 2 Cloves Garlic, minced
  • 1 Apple
  • 1 Tbsp Butter
  • 2 Tbsp White Wine Vinegar
  • 1 Tbsp Maple Syrup (Optional)
  • Salt and Pepper to taste

 

Directions:

  1. Heat the oil in a large frying pan over medium heat. Add the red onion and sauté for 7-10 minutes until softened.
  2. Meanwhile core the apple, then cut into matchsticks. Cut the Brussels sprouts in half.
  3. Add the sprouts and garlic to the frying pan, and sauté for another 10 minutes, until the sprouts are softened and the onions are starting to caramelize.
  4. Add the butter, apples, vinegar, maple syrup, salt and pepper to the frying pan, and cook for another 2-3 minutes. Stir quickly to make a sauce out of the butter, vinegar and maple syrup, and bring everything together.
  5. Pour into a medium bowl and enjoy!

Squash Tacos with Apple-Jalapeno Salsa

Fresh Fall Flavours Make a Fun Weeknight Meal

Serves Four

Ingredients:

  • 1 Delicata Squash
  • 1 Tbsp Olive Oil
  • ½ Tbsp Cumin
  • ½ Tbsp Chili Powder
  • 2 Cloves of Garlic, Peeled and Diced
  • 1 Jalapeno, Cored, Seeded and Diced
  • 1 Apple, Cored and Diced
  • ½ Cup Diced Onion
  • 1 Lime
  • 1 Tsp Maple Syrup
  • Salt
  • 12 Small Tortillas

Directions:

  1. Heat your oven to 375 degrees. Wash the squash to remove and dirt from the outside, then place on a baking sheet. Bake for a half hour.
  2. Meanwhile add the oil, cumin and chili powder, plus a pinch of salt, to a small bowl and stir to combine.
  3. Add the garlic, jalapeno, apple and onion to a medium bowl. Zest the lime into the bowl, then cut the lime in half and squeeze the juice overtop. Add the maple syrup, then mix thoroughly. Taste, and add salt as needed.
  4. Remove the squash from the oven and allow to cool for 10 minutes. When it’s cool enough to handle, cut it in half, and scoop out and discard the seeds. Brush the cut sides of the squash with the oil and spice mixture, then return to the over for 5-10 minutes, until finished.
  5. Once the squash is cooked remove from the oven and cut into ½ inch slices. Place the squash slices evenly on the tortillas and spoon over the apple salsa. Finish with sour cream, minced cilantro, hot sauce, or any taco toppings you desire. Enjoy!

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!