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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

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

Our top 4 Soup picks to make

While March is here and spring is just around the corner, it’s still cold outside! So, here are a few of our favourite soup recipes from the Canada Food Guide to warm you up through the grey March days and April Showers that are to come.


Harira (Moroccan Stew) 

https://food-guide.canada.ca/en/recipes/moroccan-stew-harira/
This aromatic soup can be easily made with common spices from your kitchen like cumin and cinnamon, and coriander seeds. It’s hearty, can be frozen easily, and can also be served over rice or quinoa to be extra filling. 

 

Three Sisters Soup  (Corn, Beans and Squash Soup) 

https://food-guide.canada.ca/en/recipes/corn-bean-squash-soup-three-sister-s-soup/

This traditional Native Canadian recipe is the kind of warm, delicious soup that will fill you up. Serve with a slice of brown bread, and you have a great hearty meal for a cold day. 


Red Lentil Mushroom Soup 

https://food-guide.canada.ca/en/recipes/red-lentil-mushroom-soup/
This versatile soup can be made with any type of mushrooms and/or lentils! Just make sure you keep an eye on cooking times because some lentils and some mushrooms cook differently. Don’t like mushrooms at all? Just add carrots and onions instead.

Chicken Noodle Soup

https://food-guide.canada.ca/en/recipes/hearty-chicken-noodle-soup/

The classic soup for colds and cold weather. This soup is made with chicken thighs, which give the soup more flavour, and also save you money! Chicken thighs tend to be a lot cheaper than any other cut of chicken.

All of these soups can be made with a variety of fresh, dried, canned and frozen foods.

At Cambridge Food Bank, we’re more than just a food bank. We have a variety of programs, which are geared towards cooking healthy foods, promoting physical health through activities, and prioritizing mental health during times of duress. Our programs are designed for a variety of ages, and right now are being conducted through Zoom. For more information about our winter programs visit: https://cambridgefoodbank.org/winter-2022-youth-wellness-programs/  or for other programs visit https://cambridgefoodbank.org/supports-for-people/

Super Easy Quesadilla Recipe

Comfort food is something that everyone wants to eat in the wintertime when it’s snowy. These super easy quesadillas are fast, easy and delicious and the ULTIMATE comfort food to chow down on.

Prep:15 mins

Cook:6 mins

Serves 8 

Ingredients 

  • 250g strong cheddar , grated
  • 4 tomatoes , roughly chopped
  • 1 can of corn
  • 1 can of black beans 
  • ½ large bunch cilantro, leaves roughly chopped*
  • 8 flour tortillas 
  • oil , for brushing
  • STEP 1
    Put the cheese, tomatoes, corn, beans and cilantro leaves (*you can leave this out if you prefer) into a bowl with some salt, pepper and cumin then mix well.
  • STEP 2
    Warm tortillas in the microwave according to pack instructions – this makes them more bendable. Divide the cheese mix over one half of each tortilla. Fold over the other half to make 8 half-moons, then press down to seal.
  • STEP 3
    Brush the tops with a little oil, then sit, oil-side down, on a hot pan. Cook for a couple of mins until crisp and golden, brush the uncooked side with oil, then flip over for another few mins. Slice into wedges, then pile onto a platter while you cook the rest.