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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

Grilled Corn and Broccoli Salad

A Delicious Warm Salad you can Make on the Grill or in the Oven

Serves 4

Ingredients:

  • 4 Cobs of Corn, shucked
  • 1 Bell Pepper
  • ½ Red Onion, peeled
  • 2 Cups of Broccoli, cut into florets
  • 3 tbsp Canola or Olive Oil
  • 1 tbsp Chili Flakes
  • 1 Lime
  • Salt and Pepper to taste
  • 1 Bunch of Parsley or Cilantro, roughly chopped

Directions:

  1. Drizzle the vegetables with 2 tbsp of oil and sprinkle with the chili flakes. If you’re grilling, heat the grill to medium. If you’re using the oven, set the broiler to low and put the corn on one sheet pan and the other vegetables on a second sheet pan.
  2. Grill the corn, or roast it under the broiler, for about 5 minutes, turning occasionally, until cooked through and charred. Set aside to cool.
  3. Grill, or roast, the pepper, onion, and broccoli, again turning as needed, until they’re charred and cooked, another 3-5 minutes. Set aside to cool.
  4. Once the corn has cooled enough to work with cut the kernels off the cobs and add them to a large bowl. Remove the stem and the seeds from the pepper, then thinly slice it and the red onion. Add them and the broccoli to the large bowl.
  5. Zest the lime over the salad, then cut it in half and squeeze over the juice. Add a little more oil, if desired, as well as the salt, pepper and either parsley or cilantro. Mix thoroughly, then serve and enjoy!

Corn and Potato Chowder

A Delicious Classic, Early Autumn in a Bowl

Serves 4

Ingredients:

  • ¼ Cup Vegetable Oil
  • 1 Onion, peeled and diced
  • 4 Cloves of Garlic, peeled and chopped
  • 4 Cobs of Corn, shucked
  • 4 Cups of Vegetable Stock, or Water
  • 2 Cups of Potato, cut into 1-inch pieces
  • Salt and Pepper to taste
  • ½ Cup Heavy Cream or Milk, optional
  • 1 Bunch of Cilantro, roughly chopped

Directions:

  1. In a large pot or dutch oven, warm the oil over medium heat. Add the onion and garlic, and sauté for 5 minutes, until starting to brown.
  2. Cut the kernels off the cobs of corn and add them to the pot.
  3. Add the stock and potatoes, along with pinches of salt and pepper. Bring to a boil, then reduce heat to medium low and simmer for 15 minutes, or until the potatoes are cooked through.
  4. At this point you can puree the soup if you desire, using either a blender or an immersion blender. Add the milk or heavy cream, if using and stir together. Taste and add more salt and pepper to your taste.
  5. Ladle the soup into bowls, then sprinkle over the cilantro. Enjoy!

Squash and Pear Soup with Kale

This Slightly Sweet and Hearty Soup will get you in an Autumn Mood

Serves 4 with Leftovers

Ingredients:

  • 1 Winter Squash. Butternut is traditional, but any will work
  • 3 tbsp Cooking Oil
  • ½ Cup Cooking Onion, Diced
  • 4 cloves of Garlic, peeled and minced
  • 2 Tbsp Ginger, Grated or Minced
  • 4 Small Pears, washed, core removed and cut into quarters
  • Vegetable or Chicken Stock
  • Salt and Pepper to Taste
  • 4 Kale leaves, Removed from Stem and Roughly Chopped
  • 1/3 Cup Milk or Heavy Cream (Optional)
  • 1 Tbsp Maple Syrup (Optional)

Directions:

  1. Heat oven to 375 degrees. Place squash on a sheet pan and roast whole for 30-40 minutes, until it’s softened. Remove and set aside to cool. Once it’s cool enough to work with, cut in half, remove and discard the seeds and scoop the flesh out of the skin, into a bowl to reserve.
  2. Warm oil in a large saucepan over medium heat.
  3. Add the onion and garlic sauté for 3-5 minutes, until soft and translucent. Add the ginger and sauté for 1-2 more minutes, stirring regularly so the ginger doesn’t burn.
  4. Add the squash and pears, then enough stock to cover the vegetables and bring to a boil. Add some salt and pepper, reduce heat to leave at a simmer, and cook for at least 15 minutes, until the pears 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 and maple syrup, if using, and stir to mix. Add the kale and bring the soup back to a simmer, cooking for another 10 minutes until the kale is wilted. Taste, seasoning further with salt and pepper if needed. Serve with fresh bread and butter. Enjoy!

End-of-Summer Corn and Potato Salad

Too Hot for Soup? Find all of Flavours of Corn Chowder in this Delicious Salad

Serves 4

Ingredients:

  • 4 Cobs of Corn, shucked
  • 2 Large Potatoes, cut into 1-inch pieces
  • 1 Lemon
  • 2 Cloves of Garlic, peeled and chopped
  • 3 tbsp Canola or Olive Oil
  • 1 tbsp Mayonnaise
  • 1 tbsp Dijon Mustard
  • Salt and Pepper to taste
  • 1 Bell Pepper, core removed
  • 2 Kale leaves, stripped from the stem and washed
  • 1 Bunch of Parsley, roughly chopped

Directions

  1. Bring a large pot of salted water to a boil. Reduce heat to medium-low and add the potatoes. Simmer for 10 minutes, then add the corn. Simmer for 5 more minutes, then drain and allow the corn and potatoes to cool.
  2. Zest the lemon over the potatoes as they cool, then juice the lemon. Add the lemon 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.
  3. Cut the bell pepper into bite-sized pieces and roughly chop the kale. Add the pepper and kale to a large bowl.
  4. Once the corn has cooled enough to work with, cut the kernels off the cobs, and add them to the bowl along with the potatoes.
  5. Pour the dressing over the vegetables and mix everything together. Add the parsley and gently toss again, then serve. Enjoy!

Grilled Summer Salad

An Exciting and Flavourful Salad, the Perfect Side for Grilled Burgers or Chicken

Serves 4, as a side dish

Ingredients:

  • 2 Cloves of Garlic, peeled and chopped
  • 1 tbsp Red Wine Vinegar
  • 2 tbsp Canola or Olive Oil
  • 1 tsp Mayonnaise
  • 1 tsp Dijon Mustard
  • Salt and Pepper to taste
  • 1 Head of Lettuce
  • 1 Bell Pepper, core removed
  • 1 Peach, cut into quarters with pit removed
  • 1 Carrot, thinly sliced or grated
  • 1 Tomato, cut into bite-sized pieces
  • ¼ Cup Sunflower or Pumpkin Seeds

Directions:

  1. Heat your bbq to 500 degrees OR heat a frying pan on medium-high.
  2. Add the red wine vinegar, 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.
  3. Cut off and discard the root end of the head of lettuce, then chop the leaves into bite-sized pieces. Put the lettuce in a salad spinner or colander and wash to remove any grit, then set aside to dry.
  4. Lightly drizzle the bell pepper and peach with oil and sprinkle with salt and pepper. Put the pepper and the peach pieces on the grill or in the frying pan. Sear for 1-2 minutes, then turn and do the same to the other side. Remove to a cutting board and let them cool.

Add the lettuce, carrot, tomato and pumpkin or sunflower seeds to a large bowl. Once the pepper and peach are cool enough to work with, cut them into bite-sized pieces and add to the salad bowl. Top with the dressing and toss thoroughly to combine. Enjoy!

Pico De Gallo (Homemade Salsa) 

Celebrate Cinco de Mayo with this Simple and Delicious Dip 

Serves 6 as a Snack 

Ingredients:

  • 1 Bunch Green Onions 
  • 2 Cloves of Garlic, Peeled and Diced 
  • 1 Lime 
  • 1 Pint Grape Tomatoes 
  • 1 Jalapeno 
  • Salt 
  • ¼ Cup Cilantro (Optional) 

Directions:

  • Remove the root end of the green onion, then thinly slice, separating the white and green sections. 
  • Put the whites of the green onion and the garlic in large bowl. Zest the lime into the bowl, then cut the lime in half and squeeze the juice overtop. Leave this for 5 minutes; the lime juice will soften the flavour of the raw onion and garlic. 
  • Meanwhile, halve or quarter the grape tomatoes to the size you want. Remove the stem end of the jalapeno. If you like your salsa spicy, mince the jalapeno, seed and all. If you don’t like too much spice, remove the seeds from the jalapeno, then mince the flesh. 
  • Add the tomatoes and jalapeno to the medium bowl, along with a big pinch of salt, and mix everything together. If using, roughly chop the cilantro, add to the bowl and mix again. 
  • Preferably leave the salsa for at least a few minutes for the flavours to meld. It can be kept for 2-3 days in the fridge in a sealed container. Enjoy it with chips, on tacos, or even in a salad!