Recipes
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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.
