Friday, September 30, 2011

Fettuccini with Sweet Peppers & Pinenuts

Photo source
There must be one pepper recipe that includes pasta.  This one sounds quick to make and only two pans--one for the pasta and one for the peppers.  Of course, if you don't have Kalamata olives or capers, you can leave them out or substitute regular black or green olives for the Kalamata. Both tend to be a bit pricey. 


Cleo. Food Bank volunteer


1 (16-ounce) package uncooked fettuccini pasta
1/3 cup extra-virgin olive oil
4  large cloves garlic, coarsely chopped
1 large sweet yellow bell pepper, cored, seeded and julienned
1 large sweet red bell pepper, cored, seeded and julienned
1 large sweet orange bell pepper, cored, seeded and julienned
1/2 cup pine nuts
1/2 cup fresh parsley or
basil leaves, chopped
1/2 cup Kalamata olives, pitted and halved
1/4 cup
capers, drained
1 tablespoon coarse
salt or coarse sea salt
1 tablespoon freshly-ground
black pepper or to taste


Cook pasta according to package directions: drain and return to pan to keep warm.

In a large, heavy skillet heat the olive oil. Add garlic and bell peppers (yellow, red & orange), and cook for 10 minutes, stirring continuously. Add pine nuts and cook approximately 4 minutes or until they turn golden brown. Gradually stir in basil or parsley. Add olives and capers and heat. Add salt and pepper to taste.
In a serving bowl, toss the sauce mixture with prepared pasta. 

Makes 4 to 6 servings. 

Recipe source 

Friday, September 16, 2011

Stuffed Charred Peppers

Photo source
With this recipe you can have stuffed peppers for dinner without heating up the kitchen too much.  A little cooking inside, a little cooking outside. 
Cleo, Food Bank volunteer



  • 1 tablespoon olive oil + more for serving
  • -- Kernels from 2 ears of corn (about 2 cups)
  • 2 Japanese or other small, slender eggplants, diced into 1/2-inch cubes (about 3 cups)
  • 4 medium sized tomatoes, diced (about 2 cups)
  • 1-2 bunches hearty greens (kale, collards, mustard, etc), large ribs removed, roughly chopped (about 4 cups)
  • -- Sea salt or kosher salt and fresh ground pepper to taste
  • 6 bell peppers, any color, halved, ribs and seeds removed
  • 6 ounces feta cheese

Preheat a grill to medium-high heat.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn and eggplant and cook, stirring, for about 3 minutes. Add the tomatoes and cook, stirring, for about 1 minute. Add the greens and cook until wilted, about 3-5 minutes.
Remove from heat, season with salt and pepper, and spoon into the pepper halves. Crumble feta over each stuffed pepper. Carefully place the peppers on the grill, cover grill for about 8-10 minutes, rotating occasionally to evenly char the outside of each pepper.
Remove from heat, drizzle with olive oil, sprinkle with sea salt and serve.

Per Serving: 102 calorie

Serves 12

Recipe source 

Tuesday, September 13, 2011

September's Volunteer of the Month: Bich Mai Toups

Easily one of our most energetic volunteers, Bich Mai Toups started volunteering with the Food Bank of Yolo County (FBYC) in October of 2010 and has “enjoyed every moment”. She is a pleasure to work with and is always eager to help with duties ranging from making copies, to helping with a food distribution, to tabling at an event. Throughout the year, FBYC staff rely on Bich as our “go to” volunteer because of her positive attitude and willingness to help wherever needed.

It was Bich’s husband who introduced her to the idea of volunteering with FBYC. As a stay at home mother of three school-aged children, she found herself with time to spare during the week. Bich explained that her favorite part of volunteering with “learning about the different aspects of FBYC, such as the Moveable Market, CalFresh, and other general office duties”.

Volunteering has meant a lot to Bich. She feels great when she leaves and enjoys working with staff and other volunteers. She is grateful for the opportunity to be a part of this organization and is happy to spend some of her spare time giving back to the community.

Some of Bich’s hobbies include: swimming, lifting weights, reading health-related magazines, and spending time with her family.

Thank you for all of your hard work, Bich!

Friday, September 9, 2011

Roasted Bell Peppers

Photo source
Did you know that you can roast bell peppers yourself either in your oven, on your stove top if you have a gas stove or on a barbeque grill?  (Or, if you are really adventurous, with a propane torch, according to one comment I saw.)  Once you have successfully roasted peppers and tasted the results you will never go back to the store-bought variety--there is no comparison.  Roasting peppers is a bit labor-intensive but well worth the effort.  They can be used in salads, on sandwiches, with pasta, and you can freeze them for later use.

Directions for roasting peppers can be found on the following two links.  The first is for  roasting on a grill and the web site includes directions for roasting on a gas stove.  The second is a step-by-step with photos on roasting peppers in an oven.  Following the links is a recipe for a roasted red pepper dipping sauce that can be used with toasted bread, meatballs or fish.

Grill or gas stove roasting

Oven broiler roasting

Roasted Pepper Dipping Sauce
  • 2 large roasted red peppers
  • 1 head of roasted garlic cloves,
  • 1/2 cup of chopped tomatoes
  • 3/4 to 1 teaspoon of salt, a few turns of freshly ground black pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 cup olive oil
Puree all ingredients together until smooth.

Roasted red and yellow peppers are also delicious in a sandwich, especially with prosciutto, goat cheese, and arugula on a ciabatta.

They also make a great summer vegetable salad when tossed with corn, mint, basil, red onion, lime juice and olive oil.

Recipe Source and additional use suggestions