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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

Carrot Ginger Soup

A Warming and Gently Spicy Soup

Serves 4 with Leftovers

Ingredients:

  • 3 tbsp Cooking Oil
  • ½ Cup Cooking Onion, Diced
  • 4 cloves of Garlic, peeled, or 1 tsp of Garlic Powder
  • 2 Tbsp Ginger, Grated or Minced
  • 4 Cups Carrot, washed and roughly Chopped
  • 1/2 Tbsp Salt
  • 2 Tsp Pepper, plus more to taste
  • Vegetable or Chicken Stock
  • 1/3 Cup Milk or Heavy Cream (Optional)

 

Directions:

  1. Warm oil in a large saucepan over medium heat.
  2. Add the onion and garlic sauté for 3-5 minutes until softened.
  3. Add the ginger and carrot and sauté for 5 more minutes, stirring regularly so the ginger doesn’t burn.
  4. Once the carrots have softened, add the salt and pepper, then enough stock to cover the vegetables and bring to a boil. Reduce heat to leave at a simmer, and cook, covered, for at least 15 minutes, until the carrots are tender.
  5. Let the soup cool slightly, then puree. You can either do this in batches in a blender, or with an immersion blender, until smooth.
  6. Add milk or heavy cream, if using, and stir to mix. Taste, seasoning further with salt and pepper if needed. Serve with fresh bread and butter. Enjoy!

Warm Apple and Brussels Sprout Salad

Classic Flavours Brought Together in a Warm, Simple Salad

Serves 4 as a side dish

Ingredients:

  • 2 Cups Brussels Sprouts, Root Ends Removed
  • 1 Bunch Green Onions, Root Ends Removed
  • 2 Cloves Garlic, Minced
  • 2 Tbsp Sesame Oil, or Substitute Canola Oil
  • ½ English Cucumber
  • 1 Apple
  • 2 Tbsp White Wine Vinegar
  • 1 Tbsp Maple Syrup (Optional)
  • Salt and Pepper to taste
  • ¼ Cup Gouda Cheese, Medium Diced

Directions:

  1. Roughly chop the Brussels Sprouts. You can use a food processor to make this easier. Slice the Green Onion and separate the whites from the greens.
  2. Heat the oil in a large frying pan over medium heat. Add the Brussels Sprouts and the white parts of the Green Onion and sauté for 7-10 minutes, until the Sprouts are softened and beginning to brown.
  3. Meanwhile core the Apple, then cut into matchsticks. Cut the cucumber in half lengthwise and slice into half-moons. Add these to a large bowl.
  4. When the Sprouts are almost finished, remove the frying pan from heat and add the Vinegar, Maple Syrup, Salt and Pepper. Stir quickly for 30 seconds, bringing everything together, then add to the large bowl.
  5. Mix everything together, then top with the rest of the Green Onion and the Cheese. Enjoy!

Baked Acorn Squash with Fennel Stuffing

This Delicious Wintery Side Looks Fancy but Doesn’t Take Much Work

Serves 4 as a side dish

Ingredients:

  • 1 Acorn Squash
  • 1 Cup Stale Bread, cut or torn into chunks
  • 4 tbsp Olive Oil
  • ¼ cup chopped Onion
  • 2 cloves Garlic, peeled and minced or crushed
  • 1 Fennel Bulb, washed and chopped
  • ½ tbsp Fennel Fronds
  • 1 tbsp Rosemary, finely chopped
  • Salt and Pepper, to taste

 

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 in the oven for 40-50 minutes.
  2. While the squash bakes, toss the bread with 1 tbsp of olive oil and some salt and pepper. Place on a second baking sheet, then add to the oven for 15 minutes, until toasted.
  3. In a large frying pan, heat the rest of the olive oil on medium. Add the onion, garlic and fennel bulb, and sauté for 10-12 minutes, until softened and browned. Removed to a large bowl and mix with the toasted bread, fennel fronds, rosemary, and salt and pepper.
  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. Stuff and top the two squash halves with the stuffing, then return it to the baking sheet and back into the oven.
  5. Switch the oven to broil on low, and cook for another 5-7 minutes, until the stuffing is browned and crispy. Keep a close eye so it doesn’t burn.
  6. Remove from the oven, slice the squash into quarters, and serve. Top with a little extra olive oil and salt and pepper, if desired. Enjoy!

Blistered Green Beans and Tomatoes

A Quick and Easy but Totally Delicious Side-dish

Serves 4 as a side-dish

Ingredients:

  • 3 tbsp Olive Oil
  • 2 cups Green Beans, washed and trimmed
  • 4 Cloves of Garlic, peeled
  • 1 Large Tomato, roughly chopped
  • 1 tbsp Chili Flakes
  • Salt and Pepper to taste
  • 2 tbsp Parmesan Cheese, optional

Directions:

  1. Heat the oil in a large frying pan on medium high. While it heats, slice the garlic as thinly as you can, into chips.
  2. When the pan is hot, add the green beans and the garlic. Sautee for 4-5 minutes, stirring regularly, until the garlic gets crispy and the green beans blister.
  3. Add the tomato, chili flakes, salt and pepper. Stir quickly, and the tomato will break down and combine with the oil to make a sauce. Cook for 3-4 minutes, until the tomato is broken down and the sauce comes together.
  4. Remove to a bowl and top with the cheese, if using. Enjoy!

Mixed Root Vegetable Hash

This Simple Hash Recipe is Versatile; Try it With Any Combination of  Root Vegetables

Serves 4 as a side dish

Ingredients:

  • 3 tbsp Cooking Oil
  • ½ cup chopped Onion
  • 3 cloves Garlic, peeled and minced or crushed
  • 1 Rutabaga, peeled and cut into ½ inch pieces
  • 1 cup Beet, washed, trimmed, and cut into ½ inch pieces
  • 1 cup Carrot, washed, trimmed and cut into ½ inch pieces
  • 1 tbsp Paprika
  • 1 tsp Chili Flakes
  • Salt and Pepper, to taste
  • ¼ cup thinly sliced Green Onion or Chive, optional

Directions:

  1. Warm oil in a large high sided frying pan over medium-low heat. Add the onion and garlic and sauté for 3-5 minutes, until beginning to soften.
  2. Increase heat to medium high and add the rutabaga and beet, as well as ¼ cup of water. Stir regularly and fry for 5 minutes, until the water has evaporated.
  3. Add the carrot, paprika, and chili flakes, as well as some salt and pepper. Continue frying, stirring occasionally so the roots can caramelize on the bottom of the pan, but not burn. If the pan gets too dry, add more oil, 1 tbsp at a time.
  4. Cook for another 5-10 minutes, until the roots are crispy on the outside and cooked through. Remove to a bowl and add more salt and pepper to taste, as well as the green onion, if using. Enjoy!

*Note* This recipe is great with fried eggs for breakfast, or alongside most meat or bean dishes for dinner. You can also use almost any root vegetables. Potatoes, parsnips, turnips, sweet potato. Get creative and have fun!

Eggplant Curry

Not Sure How to Use Eggplant? Try this Easy Curry on Rice or with a Flatbread!

Serves 3-4, or less with tasty leftovers

Ingredients:

  • 2 tbsp Cooking Oil
  • 1 small Onion, peeled and minced
  • 4 cloves of Garlic, peeled and minced
  • 1 tsp ground Ginger
  • 1 tbsp Garam Masala
  • 1 tsp ground Coriander
  • 1 tsp Cayenne powder
  • 1 tsp ground Turmeric
  • 1 Eggplant, peeled and cut into ½ inch pieces
  • 1 Bell Pepper, cored and cut into ½ inch pieces
  • 1 can of Chickpeas, drained and rinsed
  • 1 cup Passata or crushed Tomatoes
  • Salt and Pepper
  • Juice of ½ a Lemon

 

Directions:

  1. Warm oil in a Dutch oven or high-sided frying pan over medium-low heat. Add onion and garlic and sauté for 7-10 minutes, until soft and beginning to brown.
  2. Add ginger and turmeric and sauté for 30-45 seconds, until fragrant. Add garam masala, coriander, and cayenne, stirring quickly until everything in the pan comes together, another 30 seconds or so.
  3. Add eggplant, bell pepper, and chickpeas, stirring everything together. Then add the passata or tomatoes, alongside at least 1 cup of water. Add more water as needed, to make sure all the eggplant is at least partially submerged. You want the eggplant to absorb the flavour of the tomato and spices as it cooks.
  4. Add salt and pepper, then bring to a low simmer, and cook uncovered for 15 minutes, until the eggplant softens. Add the lemon juice, then more salt and pepper to taste. Enjoy over rice, or alongside warm naan for dipping!