Friday, December 31, 2010

What a difference a year can make...

We are proud to report that in 2010, the public donated a grand total of $6,811.45 to our coin banks throughout Yolo County, which translates into $74,000 of food value that will help our neighbors in need. Incredible!

Thank you very much to all of our local businesses, families, and individuals for allowing us to place the coin banks with you and for generously donating to our cause. You have all helped make a difference in our community and for that we are grateful.

On another happy note, we are very proud of the Food Bank's accomplishments of 2010! This year, the Food Bank established more Moveable Market sites, has added another food distribution site in West Sacramento, opened our Quick & Fresh Market, continued with cooking classes and demonstrations, began a Food Stamp Outreach program, and welcomed new staff and volunteers. With 2011 a day away, we look forward to continuing our outreach and assistance to our neighbors in need in Yolo County.

Best wishes in the New Year!

Friday, December 24, 2010

Cauliflower Tabouli

Photo source
This is a wonderful variation on a middle-eastern staple.  All fresh and all raw.  The recipe says it takes 10 minutes to prepare but I think it might take longer than that.  Just chopping a bunch of parlsey would take me 10 minutes!

Cleo, Food Bank Volunteer


1 head cauliflower
2 diced plum tomatoes
1/3 cup lemon juice
3 tablespoons olive oil
2 tablespoons soy sauce
2 chopped scallions
1 bunch chopped parsley
2 tablespoons chopped mint


Grate the cauliflower into grain-size pieces with a box grater.  Toss with the diced tomatoes, lemon juice, olive oil, soy sauce, chopped scallions, parsley and mint.  Season with salt and pepper.

Friday, December 17, 2010

Cauliflower With Cotija Cheese

This seems to be a fairly quick and easy recipe for cauliflower.  You may not be familiar with Cotija cheese.  It is a hard cheese made from cow's milk that originated in Mexico.  It softens a little bit when heated but does not melt and tends to be a bit salty.  You can find it in any Mexican market (and some supermarkets, depending on where you live).  I found it at my local food coop.  You can substitute Parmesan cheese for it in this recipe. 
Cleo, Food Bank Volunteer


1 medium cauliflower, cut into florets
1 tablespoon unsalted butter, at room temperature
1 tablespoon olive oil
1/2 teaspoon salt, or to taste
1/3 cup crumbled cotija cheese
2 teaspoons finely chopped fresh parsley or cilantro


Cook the cauliflower in a large pan of boiling water until barely tender, about 4 minutes.  Drain and return to the pan while hot.

Add the butter, olive oil and salt.  Stir very gently to melt the butter and coat the cauliflower.

Transfer to a shallow serving  bowl or platter.  Sprinkle with the cheese and parsley.  Serve hot.

Serves 4; cooking time 30 minutes

Monday, December 13, 2010

The Whole Enchilada

Last week, Chef Arturo instructed a class of young adults from the Woodland Coalition for Youth in tortilla and enchilada making. His goal was to feature a traditional dish with a more healthful approach to instill the value of nutrition in his students.

The enchiladas were made without oils, using freshly made sauces, fresh veggies, and low fat meat (chicken breast) and cheeses. Another great attribute to the class was the “hands on” aspect of learning. Each student, from the Woodland Coalition for Youth in collaboration with Tuleyome, was responsible for some portion of the meal which created a nice energy in the kitchen and encouraged conversation among students, adults, and Chef Arturo.

If you're interested in having your organization participate in a cooking class, please contact Arturo Vargas at for more information.

Friday, December 10, 2010

Low Carb Cauliflower Leek Soup

An easy and delicious soup combining cauliflower and leeks as an alternative for potato leek soup.  If you wish, you can substitute either regular milk or unsweetened soy milk for the cream.  I have had very successful results using soy milk when making potato leek soup.  It was suggested by others who made this recipe to reduce the broth to 6 cups for a thicker texture to the soup.  This recipe takes an hour and fifteen minutes to make and serves 12.
Cleo, Food Bank Volunteer
Photo source

2 tablespoons olive oil
3 tablespoons butter
3 leeks, cut into 1 inch squares
1 large head cauliflower, chopped
3 cloves garlic, finely chopped
8 cups vegetable broth
salt and freshly ground black pepper to taste
1 cup heavy cream (optional)


1.  Heat the olive oil and butter in a large pot over medium heat and saute the leeks, cauliflower and garlic for about 10 minutes.  Stir in the vegetable broth and bring the mixture to a boil.  Reduce heat, cover and simmer 45 mintues.

2.  Remove the soup from the heat.  Blend the soup with an immersion blender or hand mixer.  Season with salt and pepper.  Mix in the heavy cream and continue blending until smooth.

Recipe source:

Friday, December 3, 2010

Roasted Garlic Cauliflower

This sounds like a wonderful way to prepare cauliflower.  It received a high rating on the site.  I  have seen a similar recipe calling for 2 tablespoons balsamic vinegar added just before the broiling stage.  And feel free to add other seasonings--marjoram was one that was suggested.
-- Cleo, Food Bank Volunteer


2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

Photo Source

1. Preheat the oven to 450 degrees F (220 degrees C).  Grease a large casserole dish.

2. Place the olive oil and garlic in a large reusable bag.  Add cauliflower and shake to mix.  Pour into the prepared casserole dish and season with salt and pepper to taste.

3. Bake for 25 minutes, stirring half way through.  Top with Parmesan cheese and parsley and broil for 3 to 5 minutes, until golden brown.