Recipes for our Seasonal Fruits and Veggies
Here at the food pantry, we often have donations of seasonal produce that are not commonly eaten as household staples.
Kale Sauteed
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
Ingredients:
1.5 pounds of coarsly chopped kale stems and leaves
3 tbsp olive oil
2 tbs red wine vinegar
2 cloves of garlic, finelly chopped
1/2 cup vegetable stock or water
salt and pepper
Kale Chips
Preheat oven to 350° F. Rinse kale leaves and shred each leaf into large chip-sized pieces, discarding the center stem. Toss with olive oil, salt and optional parmesan cheese. Bake in large pan until crisp (15-30 mins), turning the leaves halthway through.
Ingredients:
Kale leaves
2 tbs olive oil
Salt
Pomegranate
Once the pomegranate is opened (with a knife or by breaking it open), the red seeds can be eaten raw! Freezing the fruit makes it easier to seperate.
Baked Potato
After washing each potatoe with water, cut off any bruised spots if required. Rub the potatoes with oil, salt and pepper evenly. Place on baking tray or roasting dish and bake in oven at 425 degrees f for 45-60 minutes. The potatoes are done when they can easily be pierced with a fork. Season to taste with sour cream, butter, cheese and salt.
Rice with Greens
1 large bunch greens (kale mustard greens, collards, spinach, about 1 lb.)
1 small onion
3 tablespoons cooking oil
2 cups rice
4 cups water
½ teaspoon garlic powder
1 teaspoon salt
Wash and chop greens, discarding any thick stalks. Chop the onion. On medium, heat oil in the bottom of a large pot. Add the onion and cook (stirring) for 5 minutes. Add the greens and cook (stirring) for another 15 minutes. Add rice, water, garlic powder, and salt. Stir and bring to a boil, then reduce heat and simmer for the length of time indicated on package of rice.
Greens with Beans and Pasta
2 bunches of greens (1 ½ pounds kale, mustard greens, collards, or spinach)
(You can substitute 4 cans of spinach, just rinse, then squeeze out liquid).
1 tablespoon cooking oil
1 small onion, finely chopped
2 tablespoons of garlic, chopped (may substitute garlic powder)
4 ounces of cheese shredded or crumbled (Mexican queso is best)
½ cup milk or half and half.
1 can of beans, rinsed and drained (or 1-2 cups cooked beans)
1 lb. of pasta, cooked and drained.
Wash greens and remove thick stems. Boil greens for 10 minutes then drain and chop. In a large pot heat the oil on medium heat and cook onions about 8 minutes. Stir in garlic, greens, cheese, and milk and boil for 3 minutes. Add beans and pasta and simmer for another 2 minutes.
Tomatillo Salsa
(Green Tomato)
1 ½ pounds tomatillos, husks removed
½ large onion, skinned and quartered
½ cup cilantro, roughly chopped
2 cloves garlic
1 or 2 fresh jalapeno peppers
1 teaspoon salt
Put all ingredients in the blender and blend until smooth. Use in place of salsa, on top of nachos, tacos, or cooked meat.
Butternut or Acorn Beef Stew
2 tablespoons cooking oil
1 onion, chopped
2 lb. stew beef, cubed
1 small butternut or acorn squash, peeled, seeded, diced
1 small can tomato soup
2 tablespoons vinegar (optional)
Salt and pepper
Put oil in large pot over medium heat. Add onion and cook for 5 minutes, stirring. Add all the other ingredients and another 1-2 cups water. Bring to a boil, then reduce to a simmer, cover, and cook for 1-2 hours or until beef is tender. Top with chopped parsley (optional).
Butternut / Acorn Turkey Chili
1 tablespoon cooking oil
1 lb. ground turkey or turkey sausage, sliced in 1” pieces
1 small butternut or acorn squash, peeled, seeded, cubed
1 medium onion, diced
1 can diced tomatoes
2 tablespoons tomato paste
2 cans black beans (or other beans), rinsed
4 cups water
1 tablespoon chili powder
Salt and pepper to taste
Optional Seasonings:
1 tablespoon ground cumin
1 tablespoon vinegar
1 teaspoon garlic powder
½ teaspoon ground allspice or cinnamon
½ teaspoon sugar
Heat oil in a large pot on medium heat. Cook ground turkey or turkey sausage for 5 minutes, until brown, then push to the side of the pot. Add the onion and cook for 3 minutes. Add the remaining ingredients, bring to a boil then cover and reduce to a simmer. Cook for 45 minutes or until all the vegetables are tender.
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