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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, Squash and Kale Salad 

Serves 4 as a side dish 

Ingredients: 

  • 1 Acorn Squash 
  • 1 Bunch of Kale 
  • 2 Apples, Cored and Medium-Diced 
  • 4 Tbsp Olive Oil 
  • 2 Tbsp White Wine Vinegar 
  • 1 Tbsp Honey 
  • 1 Tbsp Dijon Mustard 
  • Salt and Pepper 
  • ½ Cup Green Onions, Finely Chopped 

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 35-45 minutes. 
  2. While the squash bakes, strip the kale leaves off the stem, and roughly chop into bite-sized pieces. Rinse with a colander or salad spinner, and place in a large serving bowl with the apple. 
  3. Combine the olive oil, vinegar, honey, mustard, salt and pepper in a mason jar. Shake vigorously for 15 seconds until combined. Taste and add more salt or pepper if desired. 
  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. Peel off the skin and cut the squash into rough bite-sized cubes and add to the salad. 
  5. Pour over the dressing and mix to combine. Top with the green onions. 

*Note* To turn this salad into a full meal, you can combine it with 3 cups of cooked wild rice, or a can of drained and lightly roasted chickpeas. Enjoy! 

Eggplant, Cauliflower and Leek Dip

A Light and Healthy Autumn Spin on Baba Ganoush 
Serves Four as a Snack or Appetizer 

Ingredients: 

  • 3 Tbsp Olive Oil 
  • 1 Leek, Rinsed and Finely Chopped 
  • 2 Cloves of Garlic, Peeled and Minced 
  • 1 Small Cauliflower 
  • 1 Small Eggplant, Cubed 
  • Salt and Pepper 
  • Pinch of Chili Flakes 
  • 1 Lime or Lemon 
  • ¼ Cup of Parsley, Finely Chopped 

Directions:

  1. Heat oil in a large skillet at medium. Add garlic and leeks and cook for 3-5 minutes, until fragrant and beginning to soften. 
  2. Remove the green stalks from the cauliflower and roughly chop. Add the cauliflower and eggplant, along with the salt, pepper and chili flakes. Cover, reduce heat to low, and cook for 15-20 minutes, stirring regularly, until the cauliflower has softened. 
  3. Remove from heat and allow to cool for a few minutes. Pour into a blender and squeeze over the juice of one lime, or half a lemon. Pulse the blender until everything is combined and smooth. If there isn’t enough liquid, add water or vegetable broth, a few tablespoons at a time, until it blends and combines. 
  4. Pour into a bowl, and top with the parsley and a little more salt. Serve alongside pita chips, corn chips or fresh bread. Enjoy! 

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