Recipes
Recipe of the Month
Adapted from eatfresh.org RECIPE TYPE: Vegetable, Side DishSERVES: 4PREP TIME 10 minutesCOOK TIME: 30 minutes INGREDIENTS: 1 tablespoon cooking oil 1/4 cup chopped onions 2 cloves garlic, finely chopped (1…Flavorful Green Beans
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- RECIPE OF THE MONTH
- Rice
- Roasted
- Salmon
- Sausage
- Spinach
- Squash
- Sweet Potato
- Tomatoes
- Tuna
- Turkey
- Zucchini
Flavorful Green Beans
Adapted from eatfresh.org RECIPE TYPE: Vegetable, Side DishSERVES: 4PREP TIME 10 minutesCOOK TIME: 30 minutes INGREDIENTS: 1 tablespoon cooking oil 1/4 cup chopped onions 2 cloves garlic, finely chopped (1 teaspoon) or 1/2 teaspoon of dried garlic powder 1 12-oz. package of frozen green beans (or 1 lb. fresh green
Chilaquiles – Chicken and Tortilla Casserole -Recipe
RECIPE TYPE: Breakfast, Main DishSERVES: 6 – 8PREP TIME 10 minutesCOOK TIME: 30 minutes INGREDIENTS: 3 to 4 cups tortilla chips, broken 1 ½ cups cooked, chopped chicken 1 ½ cups shredded cheese 2/3 cup frozen (or canned, drained) corn kernels 1 small tomato, diced (or 1/2 cup diced canned
Cheesy Zucchini Black Bean Skillet Recipe
Provided by CalFresh Healthy Living, UCCE Placer/Nevada Counties, and the Auburn Interfaith Food Closet RECIPE TYPE: MainSERVES: 4PREP TIME 15 minutesCOOK TIME: 10 minutes INGREDIENTS: 1 tablespoon oil 1 or 2 cloves of garlic, minced 1 1/2 cups cooked rice 1 1/2 cups zucchini, quartered lengthwise and sliced 1/2 cup
Turkey Tacos
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
Tomato and Zucchini Salad
Provided by CalFresh Healthy Living, UCCE Placer/Nevada Counties, and the Auburn Interfaith Food Closet RECIPE TYPE: SideSERVES: 4TOTAL TIME: 10 minutes INGREDIENTS: 3-4 medium tomatoes, chopped 1 medium-small zucchini, chopped 1 tablespoon olive (or vegetable) oil 1 tablespoon red wine vinegar 1 teaspoon sugar (substitute: 1 teaspoon lemon juice) 2
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
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
Quesadillas with Vegetables
Recipe adapted from eatfresh.org Provided by the Auburn Interfaith Food Closet RECIPE TYPE: Main – SideSERVES: 4PREP TIME: 5 minutesCOOK TIME: 15 minutes INGREDIENTS: 1/2 cup (about 1/2 medium) green bell pepper, chopped 1/2 cup corn kernels, frozen (thawed) or canned (drained) 1/2 cup (about 1/2 medium) onion, chopped 1/2
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
Green Bean Casserole
Recipe adapted from www.allrecipes.com. Provided by the Auburn Interfaith Food Closet RECIPE TYPE: Main – SideSERVES: 6PREP TIME: 10 minutesTOTAL TIME: 30 minutes INGREDIENTS: 2 (14.5-oz.) cans green beans, drained 1 (10.5-oz.) can cream of mushroom soup 1⁄2 cup of milk 1 teaspoon soy sauce (optional) Black pepper to taste
Potato Gratin
Provided by the Auburn Interfaith Food Closet RECIPE TYPE: SideSERVES: 4 – 6PREP TIME: 10 minutesCOOL TIME: 15 minutesBAKE TIME: 30 minutes at 350°FTOTAL TIME: 1 hour 10 minutes INGREDIENTS: 4 medium potatoes (2 lbs.), washed, and peeled (if desired) 2 cups chicken broth, or reconstituted (low sodium) chicken bouillon
Sausage and Pinto Beans
Provided by the Auburn Interfaith Food Closet RECIPE TYPE: Main – SideSERVES: 6 – 8PREP TIME: 15 minutesTOTAL TIME: 21/2 hours INGREDIENTS: 2 cups dry pinto beans (~ 1 pound) 1 tablespoon vegetable oil 1 pound sausage (mild or spicy, based on preference) 4 medium carrots, scrubbed and diced (1
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
Garlicky Greens
Recipe adapted from Sustenance by Patricia Brown RECIPE TYPE: Side DishSERVES: 3-4PREP TIME: 5 minutesTOTAL TIME: 10 minutes INGREDIENTS: 1 bunch kale or chard (8 oz.), washed, and chopped 2-3 cloves garlic, pealed and sliced thin 2 tablespoons vegetable oil 2 tablespoons water 2 tablesspoons lemon Optional Toppings: chopped apples.
Pumpkin Muffins – Fun for all
Provided by CalFresh Healthy Living, UCCE Placer/Nevada Counties and the Auburn Interfaith Food Closet RECIPE TYPE: Breakfast, bread SERVES: 12 PREP TIME: 15 minutes COOK TIME: 30 minutes. Ingredients: 1 3/4 cups all‐purpose flour (or 1 cup whole‐wheat flour plus 3/4 cup all‐purpose flour) 1 teaspoon pumpkin spice (or allspice)
Balsamic Roasted Tomatoes
Recipe adapted from oneshetwoshe.com RECIPE TYPE: Side DishSERVES: 4PREP TIME: 10 minutesTOTAL TIME: 40 minutes INGREDIENTS: 5 extra-large tomatoes 2 large garlic cloves, peeled and minced 2-3 tablespoons olive oil, to taste 1 1/2 tablespoons balsamic vinegar 1 teaspoon salt Freshly ground black pepper 2 tablespoons fresh herbs, chopped (e.g.
