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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 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! 

Summer Coleslaw with Creamy Lime Dressing 

 

A Bright and Flavourful Salad, Perfect with Your Next BBQ 

Serves 6, as a side dish 

Ingredients:

  • 4 Cups shredded Cabbage 
  • 1 Bell Pepper 
  • 1 English Cucumber 
  • 1 Apple 
  • 2 Cloves of Garlic, peeled and chopped 
  • 1 Lime 
  • ¼ Cup Canola or Olive Oil 
  • 1 tbsp Mayonnaise 
  • 1 tsp Dijon Mustard 
  • Salt and Pepper to taste 
  • Small bunch of fresh Cilantro or Parsley, optional 

Directions:

  • Core, then thinly slice the bell pepper. Halve the cucumber lengthwise and remove the seeds. Thinly slice the cucumber, then add to a large bowl, along with the pepper and the cabbage. 
  • Core the Apple, then cut into matchsticks. Add the Apple to the vegetables. 
  • Zest the lime directly over the bowl of vegetables, then juice it into a bowl or mason jar. Add the garlic, oil, mayonnaise, and mustard, as well as some salt and pepper, then whisk or shake to combine. Taste, and add more salt and pepper if desired. 
  • Pour the dressing over the salad, then toss thoroughly to combine. 
  • Pick over fresh Cilantro or Parsley leaves, if using. Enjoy! 

Traditional Caesar Salad 

Using a Traditional Dressing Makes this Salad Lighter and Fresher than Bottled 

Serves 6, as a side dish 

Ingredients: 

  • Stale Crusty Bread, or Croutons 
  • 1 Head of Romaine Lettuce 
  • 4 Cloves of Garlic, Peeled and Minced 
  • ½ Lemon 
  • 1 Egg Yolk (Either Raw or Hard-boiled) 
  • 1 Tsp Dijon Mustard 
  • 1 Tsp Worcestershire Sauce 
  • ½ Tsp Salt 
  • 1 Tbsp Anchovy Paste (Optional) 
  • ¼ Cup Olive Oil 
  • ¼ Cup Grated Parmesan Cheese 
  • Pepper to taste  

Directions:

  • If you’re making your own croutons, preheat your oven to 350 degrees. Cut the bread into bite-sized pieces, then toss with oil, salt, and some garlic powder. Spread onto a lined baking sheet, separating the pieces of bread from each other so they can crisp up. Toast in the oven for 8-12 minutes, until crispy. Set aside to cool. 
  • Remove and discard the root end of the lettuce. Roughly chop or tear the leaves, then rinse in a large colander or salad spinner. Set aside to dry. 
  • Put the minced garlic in a small bowl. Squeeze the juice from the half lemon over the garlic and leave for 2-3 minutes. The lemon juice will soften the raw garlic’s flavour. 
  • Add the egg yolk, Dijon mustard, Worcestershire sauce, salt and anchovy paste (if using) to the bowl and whisk everything together. Slowly add the olive oil, a tablespoon at a time, whisking the dressing together until you’ve added all the oil. 
  • Add the lettuce and croutons to a large bowl, then pour the dressing over everything. Gently toss to combine evenly. Top with the parmesan and a generous amount of fresh cracked black pepper and enjoy! 

Easy Breakfast Burrito

Most of this breakfast recipe can be made ahead of time to ease your morning rush! 

Makes Four Burritos  

Ingredients: 

  • 1 tbsp Cooking Oil 
  • ½ cup chopped Red Onion 
  • 1 clove of Garlic, peeled and minced or crushed 
  • ½ Jalapeno, seeds and veins removed, minced 
  • 1 can of Black Beans, drained and rinsed 
  • Pinch of Cumin 
  • 1 Lime 
  • 1 Avocado, peeled, pitted and diced 
  • 1 tbsp Butter 
  • 6 Eggs  
  • Grated Cheese, optional 
  • 10-12 Grape Tomatoes 
  • 4 medium sized Flour Tortillas 
  • Salt and Pepper to taste  

Directions:

  • Warm oil in a medium frying pan over medium heat. Add onion and garlic and sauté for 3-5 minutes, until beginning to soften. 
  • Add the jalapeno, black beans, cumin, as well as ¼ cup of water. Sauté for 5-7 minutes, until the water is evaporated and the beans have started to break down. Remove to a bowl or container with a lid. This will keep in the fridge for several days. 
  • Add the avocado and 1 tsp of salt to another bowl with a lid. Halve the lime, then squeeze the juice over the avocado. Mix thoroughly. This should keep in the fridge for 2-3 days. 
  • Scramble the eggs, then cook in a frying pan with the butter until cooked through. Cover with cheese, if using. Salt and pepper to taste. 
  • While the eggs cook, halve the grape tomatoes. 
  • Lay out the tortillas on plates, then spoon over the black bean mixture, the avocado mixture, and the eggs. Add a handful of halved tomatoes to each burrito, then fold up, and enjoy! 

*Note* You can make the entire burrito ahead of time. Once it’s wrapped, sear it, seam side down, in a clean frying pan on medium-high for 1-2 minutes, to seal the burrito. Then wrap in damp paper towel and store in the fridge. When you’re ready to eat, microwave, in the paper towel, for 1-2 minutes. 

Squash – Types, Benefits and Recipes

Fall is the season of squash. The produce section of any supermarket prominently displays various squashes – butternut squash, acorn squash, and spaghetti squash to name a few.

Types of squashes

Squashes come in many varieties– from small zucchini to large pumpkins. They also have
a variety of colours, shades of yellow, green, and orange and are a delight to see. Commonly available squashes are butternut squash, acorn squash, zucchini, spaghetti squash, Hubbard
squash, and Kabocha squash. Some other types are Delicata Squash, Carnival Squash, Gold Nugget
Squash, Buttercup Squash, Banana Squash, Autumn Cup Squash, Ambercup Squash, Sweet Dumpling Squash and Turban Squash.

Health Benefits of Squash

Squash is nutrient-rich and mainly contains vitamins A and C. It provides numerous health benefits,
some of which are listed below

  1. Good for Heart Health: Squash contains magnesium which helps to reduce the risk of heart
    attack and stroke. Magnesium along with potassium helps in reducing high blood pressure.
    Vitamin C and beta-carotene levels help in preventing the oxidation of cholesterol.
  2. Prevents Cancer: The high content of antioxidants in squash helps in eliminating free radicals
    from our bodies. The beta-carotene in squash provides protection from pollutants and
    chemicals that can lead to cancer. Squash contains Vitamin C that prevents premature aging and
    cancer. It also inhibits cell division. Squash also contains vitamin A which provides protection
    against lung and oral cavity cancers.
  3. Healthy Bones: Squash contains loads of manganese and vitamin C. Manganese helps in building
    bone structure and increases calcium absorption. Vitamin C is involved in the production of Collagen which is important for building bone mass.
  4. Good for Eyes: The dietary lutein in squash plays an important role in preventing the onset of
    cataracts and macular degeneration.
  5. Improves Colon Health: The high amount of fibers in squash helps in taking toxins out of our
    bodies.
  6. Diabetes: Squash has a low glycemic index and is helpful in stabilizing sugar levels. Certain squash
    varieties like pumpkin contain a polysaccharide known as pectin. Pectin helps in regulating blood
    sugar levels thus preventing the risk of Type2 diabetes.
  7. Rich source of Carotenoids: squashes contain a high level of carotenoids, mainly beta-carotene,
    lutein, zeaxanthin, and lycopene. These carotenoids help in the prevention and treatment of age-
    related macular degeneration, cardiovascular diseases, and neurodegenerative diseases.

Squash Recipes to Try