Recipes
Recipe of the Month
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…Italian Veggie Pasta Salad
- All
- Apples
- Asparagus
- Avocado
- Beans
- Beef
- Beets
- Bell Peppers
- Bread
- Broccoli
- Cabbage
- Carrots
- Cauliflower
- Celery
- Chard
- Cheese
- Chicken
- Citrus
- Corn
- Cucumbers
- Garlic
- Green Beans
- Hot Peppers
- Kale
- Leek
- Lentil
- Muffins
- Olives
- Onions
- Pasta
- Peaches
- Peas
- Pineapple
- Potatoes
- Pumpkin
- RECIPE OF THE MONTH
- Roasted
- Salmon
- Sausage
- Spinach
- Squash
- Sweet Potato
- Tomatoes
- Tuna
- Turkey
- Zucchini
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.
