Adapted from eatfresh.org RECIPE TYPE: MainSERVES: 8 (serving size = 2 tacos)TOTAL TIME: 45 minutes INGREDIENTS: 1 carrot, or 1 zucchini, or 1 sweet potato (rinsed) ¼ head of lettuce, rinsed 2 large tomatoes, rinsed, cored, and chopped ½ cup grated cheese 1pound lean ground turkey or beef 1 can
Carrots
Spring Citrus Veggie Stir-Fry
Provided by the Auburn Interfaith Food Closet RECIPE TYPE: Main – SideSERVES: 4TOTAL TIME: 30 minutes INGREDIENTS: 1 tablespoon vegetable oil 3 carrots – peeled and sliced (approximately 2 cups) 1 bunch asparagus (or substitute with broccoli or cauliflower) – chopped (approximately 2 cups) 1 onion – chopped 1 bunch
Italian Veggie Pasta Salad
Provided by the Auburn Interfaith Food Closet RECIPE TYPE: Main – SideSERVES: 8 – 10TOTAL TIME: 20 minutes + chilling INGREDIENTS: 8 ounces uncooked spiral pasta 3 cups assorted fresh vegetables, chopped (e.g. broccoli, carrots, celery, bell peppers, cauliflower, summer squash, etc.) 1 tablespoon water 1 cup tomatoes, diced ¼
Southwest Slaw
Recipe adapted from patiodaddio on www.tastykitchen.com. Provided by CalFresh Healthy Living, UCCE Placer/Nevada Counties and the Auburn Interfaith Food Closet. RECIPE TYPE: Salad – SideSERVES: 8 (1/2 cup serving)PREP TIME: 10 minutes INGREDIENTS: 1 16-oz bag of coleslaw mix (or 5 cups thinly sliced cabbage + 1 cup grated carrots)
Pasta Fagioli
Recipe adapted from The Auburn Journal. Provided by the Auburn Interfaith Food Closet RECIPE TYPE: Main – SideSERVES: 6PREP TIME: 15 minutesCOOK TIME: 40 minutes INGREDIENTS: 1 pound ground beef or ground turkey (optional) 1 cup diced yellow onion, and 1 cup diced celery 2 teaspoons minced garlic 1-2 tablespoons
Pineapple Carrot Muffins
Recipe adapted from Pillsbury’s Pineapple and Carrot Surprise Muffins RECIPE TYPE: Breakfast – BreadSERVES: 16PREP TIME: 20 minutesTOTAL TIME: 50 minutes INGREDIENTS: 1 cup all-purpose flour ¾ cup whole wheat flour ½ cup firmly packed brown sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon salt ½ cup
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