Food Bank of Yolo County

Kale and White Bean Stew

2012-01-17T08:37:00.000-08:00

January is such a cold month and a hot soup or stew makes a wonderful evening meal. This recipe includes our veggie of the month, kale, as well as beans and pasta. If you are an experienced cook (or not) you can use it as a starting point; for example, I use beans that I cook from scratch and/or would substitute with navy beans. What a satisfying meal this makes with the addition of the warmed country bread. And if you make enough of the stew, have it for lunch later in the week.

Cleo, Food Bank volunteer

Ingredients

2 tablespoons olive oil
4 cloves garlic, chopped
2 stalks celery, sliced
1 large onion, chopped
kosher salt and black pepper
2 15.5-ounce cans cannellini beans, rinsed
1 cup small soup pasta, such as tubettini, ditalini, or orzo (4 ounces)
1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
2 tablespoons chopped fresh rosemary
1/2 cup shaved Parmesan (2 ounces), plus 1 piece rind (optional)
1 tablespoon fresh lemon juice
1 loaf country bread, warmed

Directions

1. Heat the oil in a large pot over medium-high heat.

2. Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.

3. Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.

4. Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.

5. Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.

Tip

The soup can be refrigerated for up to 3 days or frozen for up to 3 months.

Serves 8| Hands-On Time: 25m | Total Time: 30m

Garlicky Lacinato Kale

2012-01-06T11:45:00.000-08:00

We start the new year off with Kale, one of most nutritious of winter greens. You can substitute any kind of kale for the lacinato. This is a relatively easy recipe and makes a great side dish to go with beans such as black-eyed peas or pintos. Together with some homemade corn bread you have a real Southern meal, with a complete protein combination of the beans and corn bread.
Cleo, Food Bank volunteer

Ingredients:

One bunch of lacinato kale, chopped
4 garlic cloves, minced
2 TB olive oil
2 tsp soy sauce
1-2 TB sesame seeds
red chili pepper flakes, optional

How to make it:

Wash and de-stem the kale and cut into bite size pieces, leaving some water on the leaves..
In a skillet, heat the olive oil over medium-low heat.
Add the minced garlic to the oil, stirring frequently to ensure it doesn't burn..
Once it is softened, remove the garlic from the skillet, but leave the remaining liquid.
Increase the heat to medium and add the kale to the pan. Cover and cook 5-7 minutes until the kale is wilted.
Remove from the heat and stir in the soy sauce.
Place the kale in a serving bowl and sprinkle with the garlic, sesame seeds and red chili flakes,(optional).

Broccoli Soup

2011-12-30T13:09:00.000-08:00

Broccoli soup is a hearty, cold-weather soup that is very adaptable to what you have on hand in the kitchen or wish to use. The ingredients listed below are just the basics and lend themselves to any combination of quantity, seasonings and additions. I, for one, make my broccoli soup with potatoes but you certainly don't need to. And I like lots of garlic.
Serve this soup with a good sour dough french or a dense whole wheat bread.
Thanks to Julia Martinez for sharing her broccoli soup recipe and thoughts on healthy cooking.
Cleo, Food Bank volunteer

Ingredients:

1 bunch of broccoli, stems sliced and florets chopped into smaller pieces

2 tablespoons unsalted butter or olive oil
1 medium onion, sliced
1 clove garlic, smashed
Pinch dried thyme leaves and or other herbs as desired
1/2 teaspoon salt, plus more as needed
2-4 cups chicken or vegetable broth

Milk, dairy or non-dairy

Freshly ground black pepper

1 russet potato, peeled and diced
Shredded cheddar cheese

Directions:

-Melt the butter or oil in a medium saucepan over medium heat.
-Add the onion and garlic and cook until translucent, about 5 minutes.
-Add the broccoli (and potato, if using), herbs of choice, salt, and enough broth to cover the vegetables and bring to a boil.
-Adjust the heat to maintain a gentle simmer and cook uncovered until the broccoli is tender but not overcooked, about 5-7 minutes.

-Puree the soup in batches in a blender or with an immersion blender.

-Return soup to the pot and add milk to the puree, keeping the consistency fairly thick.. Bring to a simmer, taste, and season with salt and pepper.

Serve with the shredded cheddar cheese as a topping.

Makes 4 to 6 servings.

Broccoli Quesadilla Recipe.

2011-12-23T10:54:00.000-08:00

This recipe was adapted from a Veggie Quesadilla recipe on http://allrecipes.com/recipe/veggie-quesadillas/

Ingredients

· 3 Minced Cloves of Garlic

· ½ chopped Red onion

· 2 chopped Mexican zucchini (calabazitas)

· ½ chopped red bell pepper

· 1 cup of fresh broccoli florets

· Olive oil

· Cheddar cheese (shredded)

· Whole Wheat tortillas

Preparation:

1. In a big sauce pan, heat the oil and add the minced garlic, chopped red onions, and chopped red bell pepper.

2. Cook for two minutes and then add the chopped Mexican zucchini and the broccoli florets.

3. Cover and cook it until they are tendered.

4. On a different heating pan, place two whole wheat tortillas and add the cheese and cooked vegetables in between the two tortillas. Flip over when the flour tortilla side is brown.

5. Once the cheese is melted, remove from the pan and cut into four pieces and serve.

Tarragon Yam Bake

2011-11-11T16:56:00.000-08:00

Sweet potatoes are frequently called yams in this country but they are not the same vegetable nor are they even distantly related. Yams are darker skinned, have a darker, golden flesh and are, oddly enough, sweeter than sweet potatoes.
This recipe is one that I have been making for a long time. It is simple to make and you can vary the amount of each vegetable and the tarragon to suit your own tastes and how many servings are needed.
It is surprisingly delicious!
Cleo, Food Bank volunteer

Ingredients:

1 medium yam
3-4 small red or Yukon potatoes
2 carrots
1 medium onion
1-2 tbs safflower or sunflower oil
Tarragon
Water
Salt to taste

Directions:

Preheat oven to 400 degrees.
Cut yams, potatoes and carrots into slices or cubes and quarter the onion. Combine all the veggies in an oven-proof casserole dish with a cover. Add the oil and the tarragon then toss veggies to cover all pieces. Add a little water to keep the veggies moisturized. Cover the dish and bake for 30 to 45 minutes or until the veggies are tender but not mushy. Salt to taste before serving.

November's Volunteer of the Month

2011-11-03T13:47:00.000-07:00

By a unanimous vote amoung Food Bank of Yolo County (FBYC) staff, this month's featured volunteer is Misty O'Donnell. Though quiet, she has made a big impression at the FBYC. Her “can-do” attitude and friendly demeanor are a pleasure to be around.

Misty first heard about FBYC through the Work Experience Program (WEX). Through this program, individuals are matched up with local organizations to build their job skills.

Misty has been with the FBYC for about a month and a half and continues to be a great asset. She makes sure the warehouse is clean and organized, and she is taking on more responsibility by learning how to take inventory. She enjoys “being able to help the community” and says that “the staff is always so kind”.

When she is not working at FBYC, Misty enjoys spending time with her children.

Pasta with Butternut Squash, Fried Sage, and Pine Nuts

2011-10-28T14:07:00.000-07:00

This is a repeat of a recipe I posted last year. I made it again this week and it is as delicious as I remembered. It is a bit labor-intensive but well worth the effort. One hint: I cut the squash into quarters and eighths which made peeling it a lot easier. If you don't have a pan large enough for the final steps of the recipe, you can split it in half. The pasta should 'pan-fry', not steam. PS: Toast the pine nuts first!
Cleo, Food Bank volunteer

Ingredients:

1 medium butternut squash
1 small sweet onion, peeled and diced
3 cloves garlic, minced
Olive oil
Salt and pepper
1/2 cup fresh sage leaves
1 pound farfalle pasta
3/4 cup pine nuts, toasted
4 ounces high quality Parmesan, shredded or shaved (about a cup total)

Directions:
Heat the oven to 375°.
Cut the butternut squash in half and scoop out the strings and seeds the middle cavity. Flip the squash halves upside down and peel them. (Note: The raw squash rind can irritate your hands. If they start to itch or tingle, wear gloves.) Cut the squash into 1-inch cubes.
Toss with the onion, garlic, a drizzle of olive oil and salt and pepper. Mince about half of the fresh sage leaves and also toss with the squash.
Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.
Heat salted pasta water to boiling and cook the farfalle until al dente. Drain and set aside.
As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided sauté pan. The oil is ready when it pops and sputters. (Don't let it start smoking.) Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up.
Remove with a slotted spoon and salt lightly. Crush with the back of a spoon.
Add half the pasta to the pan, along with half the roasted squash mixture. Crumble in half the sage. Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges. Add the pine nuts and cook for another minute. Stir in half the cheese and serve.

Serves 4

Recipe source

Pizza with butternut squash

2011-10-07T09:48:00.000-07:00

I would never have thought to make pizza with butternut squash but this sounds delicious. You can make your own pizza dough or buy it fresh or frozen at the supermarket. Pesto is also generally available at stores, or, again, make your own. Mozzarella would be a good substitute for the fontina or Gouda cheese and, if you use the part-skim milk variety, would bring down the fat content of the pizza. And, of course, dispense with the sugar if you want.

Cleo, Food Bank volunteer

Ingredients

6 (1/4-inch-thick) slices peeled butternut squash (about 1/2 pound)
2 teaspoons sugar
3/4 teaspoon olive oil
Cooking spray
1/2 cup (2 ounces) shredded fontina or Gouda cheese
Pizza dough
1 (14.5-ounce) can finely chopped tomatoes, drained
1/2 teaspoon dried oregano
1/4 cup pesto
1/2 cup (2 ounces) grated fresh Romano or Parmesan cheese

Preparation

Preheat oven to 400°.
Combine first 3 ingredients in a medium bowl. Place squash mixture on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes or until squash is tender.
Increase oven temperature to 450°.
Sprinkle fontina over dough, leaving a 1/2-inch border; top with squash mixture, tomatoes, and oregano. Drop pesto by level teaspoons onto mixture; sprinkle with Romano. Bake at 450° for 20 minutes or until lightly browned.
Totals include Pizza Dough

Fettuccini with Sweet Peppers & Pinenuts

2011-09-30T13:47:00.000-07:00

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.

Mangi!

Cleo. Food Bank volunteer

Ingredients:

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

Directions:

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

Stuffed Charred Peppers

2011-09-16T13:06:00.000-07:00

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

Ingredients:

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

Instructions:

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

September's Volunteer of the Month: Bich Mai Toups

2011-09-13T10:13:00.000-07:00

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!

Roasted Bell Peppers

2011-09-09T15:08:00.000-07:00

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

Grilled Eggplant

2011-08-19T13:55:00.000-07:00

Eggplant is a great vegetable to grill, especially when it is too hot to stay in the kitchen and barbeques are fired up. This is a very easy recipe and the results can be used in a variety of ways: as a side dish and with chicken and pasta. Try layering the individual eggplant slices with slices of beefsteak tomato, mozzarella cheese and red onion on a grilled bun, and garnish with basil leaves.
The recommended time range for grilling 1" slices is 5 minutes per side. If overcooked they become tasteless and if under cooked, spongy.
Cleo, Food Bank volunteer

Ingredients:

1 eggplant, sliced 1″ thick
2 tbsp. olive oil
4 cloves of garlic, slivered
sea salt and pepper to taste

Directions:

Brush olive oil on both sides of eggplant.
Stuff a couple of slivers of garlic into the eggplant.
Sprinkle with salt and pepper.
Preheat grill to medium heat.
Grill (covered) until cooked through and grill marks are left on each side of the eggplant

Roasted Ratatouille

2011-08-12T11:16:00.000-07:00

Ratatouille--the hard part is how do you pronounce it. According to Wikipedia, ratatouille (rat-ah-TOO-ee) is a traditional vegetable stew originating in France. The easy part is making it. Besides using eggplant, this recipe calls for two other readily available summer veggies--bell peppers and zucchini. What I like about this recipe, in addition to *roasting the vegetables, is that it makes enough to provide ingredients for two additional meals. My kind of cooking--especially if one works and/or during the hot summer weather. Go to the recipe source shown after the directions for the other two recipes--Summer Chicken Stew and open face sandwiches.
Cleo, Food Bank volunteer

Ingredients:

1 medium eggplant, trimmed and cut and cut into one-inch dice
1 large sweet onion, peeled and cut into one-inch dice
1 yellow bell pepper, stemmed, seeded, and cut into one-inch dice
2 medium zucchini, trimmed and cut into one-inch dice
12 peeled garlic cloves, halved
1/4 cup olive oil
2 teaspoons dried thyme leaves
Salt and ground black pepper
2 cups (1 pint) cherry tomatoes

Directions:

Combine eggplant, onion, pepper, zucchini, and garlic in a large bowl. Add olive oil, thyme, and a sprinkling of salt and pepper; toss to coat. Turn vegetables onto a large-rimmed baking sheet.
Adjust oven rack to lowest position and heat oven to 425 degrees. Set baking sheet in preheating oven; roast until vegetables are golden brown on bottom, about 20 minutes. Remove pan from oven, stir in cherry tomatoes, and then continue to roast, stirring once more, until tomatoes have start to release their juices, about 15 minutes longer. Serve hot, warm, or at room temperature, or continue with one of the following recipes. (Can be covered and refrigerated up to 5 days.)

* According to Three Many Cooks, the veggies hold their shape better making the dish look more attractive.

Makes about 5 cups

Recipe source

August's Volunteers of the Month: Melanie Goddard and Katherine Laumas

2011-08-09T16:09:00.000-07:00

From left: Katherine, Melanie

For the month of August, we want to give thank two awesome warehouse sorting volunteers, Melanie Goddard and Katherine Laumas. Both ladies have shown dedication to the Food Bank of Yolo County (FBYC) by coming weekly—rain or shine—to help sort food for our variety boxes, which are part of our Rural Food Delivery (RFD) Program. Without the work of exceptional volunteers like Melanie and Katherine, it would be impossible for us to distribute food to the communities and individuals that benefit from the program.

With us since August 2009, Melanie first heard about the Food Bank from her cousin, who is our former grant writer. As a retiree with extra time on her hands, she thought it sounded like a wonderful program with which to volunteer.

When asked about her favorite part of volunteering with FBYC, Melanie said, “I love meeting other volunteers, but I especially love the satisfaction of packing boxes of food and thinking of the meals that will be created...”. She also went on to say, “Volunteering is a satisfying, productive way to use my time to help others”.

Besides volunteering, Melanie’s interests include: traveling with her husband, attending Giants and Rivercats games, kayaking, reading, gardening, and enjoying wine, art, and music.

Katherine, who often works on Tuesday’s with Melanie, has been a volunteer since December of 2010. Though she is a busy student, she thought the Food Bank would be a great place to volunteer because of her passion for food and cooking.

As a volunteer, Katherine appreciates the atmosphere at FBYC, friendly staff and volunteers, and low key vibe that makes her work enjoyable. She said, “When I go home on Tuesdays, I feel like I did something meaningful. It’s a wonderful feeling. Just a little work goes a long way”.

When not volunteering or studying, Katherine enjoys doing Bikram yoga and spending time with her beagle, Emma.

A huge thank you to both Melanie and Katherine for all of your hard work!

Eggplant and Tomato Salad

2011-08-05T11:44:00.000-07:00

This recipe was recommended to us by Liz, one of our followers on Facebook. It is quick and easy to make and will make a great salad to accompany anything you wish to barbeque.

Thank you for the link, Liz! And any one else who has a favorite recipe for the veggie of the month, please feel free to share.

Cleo, Food Bank volunteer

Ingredients

2 globe eggplants, cut crosswise into 1/2-inch slices
2 beefsteak tomatoes, cut crosswise into 1/2-inch slices
Extra-virgin olive oil
Kosher salt
Ground black pepper
1 pound fresh mozzarella cheese, cut into 1/3-inch slices
10 fresh basil leaves

Preparation

1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. Brush the eggplant and tomato slices with oil and season evenly with salt and pepper. Brush the cooking grates clean. Grill over direct medium heat, with the lid closed as much as possible, until the vegetables are tender and nicely marked, turning once. The eggplant will take about 8 minutes and the tomatoes will take 2 to 4 minutes. Remove from the grill as they are done.
3. Divide the eggplants, tomatoes, cheese, and basil among four plates. Drizzle with a little more olive oil or your favorite salad dressing, if desired.

Hot & sour cucumber salad

2011-07-29T16:49:00.000-07:00

This recipe got lots of raves on the website where I found it. Increase the number of cucumbers, tomatoes and shallots to make larger or more servings. Serrano chilies are a good substitute and easier to find than bird's eye chilies, which are very hot.

Cleo, Food Bank volunteer

Ingredients

1 peeled cucumber
1/2 pound cherry tomatoes
2 shallots , finely sliced
2 bird's-eye chillies , split open
rice wine or cider vinegar
handful coriander leaves, aka cilantro

Method:

Finely slice the cucumber and halve the cherry tomatoes. Toss these with the shallots and chillies, season and dress with vinegar. Scatter coriander over.

Prep time: 15 minutes
Serves: 6

Recipe source

Soba Noodles with Cucumbers

2011-07-26T11:02:00.000-07:00

This basic recipe for soba noodle salad that features cucumbers as an ingredient. You can add other veggies to the salad: edamame (green soy beans), thin carrot strips, peas, green onions, etc. Garnish with cilantro. Soba noodles can be found in the international foods section of a supermarket or you can substitute whole wheat spaghetti. If you cannot find black sesame seeds, toast regular sesame seeds in a heavy pan until brown and top the salad with them. Best served cold.
Cleo, Food Bank volunteer

Ingredients:

1 pound soba noodles or whole wheat spaghetti
1/4 cup soy sauce
4 drops hot pepper oil
2 tablespoons white vinegar
1/2 teaspoon finely minced fresh ginger
2 tablespoons sesame oil
1 large seedless cucumber, quartered and diced
Black sesame seeds

Directions:

Cook the noodles in a large pot of boiling water until tender, following directions on the package. Drain well. Whisk together the soy sauce, hot pepper oil, vinegar, ginger and sesame oil and toss with the warm noodles. Add the cucumber and top with the sesame seeds. Serve at room temperature or chill and serve.

Yield: 4 servings

Recipe source

Watermelon Cucumber Gazpacho

2011-07-15T10:29:00.000-07:00

All the refreshing flavors of a hot summer in this variation on gazpacho and without heating up the kitchen. This recipe is very adaptable. If you don't have or don't want to use celery, leave it out. If you like hot, spicy foods leave a few seeds in with the jalapeno. Add a mint leaf garnish along with the crème fraîche or the sour cream.
Cleo, Food Bank volunteer

Ingredients:

1 3-pound seedless watermelon, diced (about 5 cups), divided
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 medium-size red bell pepper, seeded, diced (about 1 cup)
1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeño chile, seeded, minced
3 pale green inner celery stalks, diced (about 1/2 cup)
1/2 small red onion, diced (about 1 cup)
1/4 cup finely chopped fresh mint
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 cup crème fraîche or sour cream

Preparation:

Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.

Divide gazpacho among bowls; top with dollop of crème fraîche.

Yield: Makes 4 servings

Cucumber Agua Fresca

2011-07-08T15:29:00.000-07:00

This recipe is from the Food Bank newsletter, The News Beet. I must admit that I was somewhat skeptical when Food Bank chef, Arturo Vargas, offered me a glass of Agua Fresca. But, what a wonderful surprise! One sip was all it took. It was so delicious and refreshing.

There are many variations of Agua Fresca, several of which add serano chili. If you want to try that, add just a very little minced chili at a time and taste before adding more.

Cleo, Food Bank volunteer

Ingredients:

1 large cucumber
5 limes
1/2 bunch of mint
1/8 cup of sugar
1 1/2 cup of water

Preparation:

Cut the cucumber into 2 1/2 inch slices. Place them in the blender along with 1/2 bunch mint, 1/8 cup of sugar and 1 1/2 cup of water.
Squeeze the limes into the blender as well and blend.
Strain the cucumber water into a pitcher and add ice.
ENJOY!

Makes: 4 servings
Prep time: 10 minutes

July's Volunteer of the Month: Jerrell "Jerry" Johnson

2011-07-05T11:59:00.000-07:00

7/5/11: 650 pounds picked up in one car load!

What do you get when you mix a person with a big heart and 36 years of volunteer service? Jerry, of course! Several times a week for nearly 4 decades, he has helped by picking up donations at local grocery stores and delivering them to the Food Bank.

A memorable story for Jerry is when he once loaded over 600 pounds of food into his car, filling up 27 banana boxes once he arrived at the Food Bank with the donation. He remembers staring at his small car and the huge stack of boxes in disbelief.

Jerry first heard about the Food Bank of Yolo County from his friend, Dorothy Laben (one of the founders of the Food Bank), who he volunteered with at a food closet in Davis. He enjoys the opportunities he’s had to “meet with people who are interested in feeding the hungry” and says that volunteering means he can “still be a valuable member of society” and help people in need.

When not volunteering with us, Jerry enjoys reading, hiking, camping, and teaching an adult literacy class.

Thank you, Jerry, for all of your hard work and dedication to the Food Bank throughout the years!

Cucumbers

2011-07-01T11:34:00.000-07:00

The cucumber, having originated in India, has been cultivated for 3,000 years in Western Asia. It was used by the Romans who were probably responsible for introducing it into the rest of Europe. Today, China is the largest producer, followed by Turkey, Russia, Iran and the United States. It is not surprising that two of the largest producers are located in the Middle East, as it as been grown there for millenia.

And after 3000 years there are many, many varieties of cucumber, several of which can be found in supermarkets, specialty stores and farmers' markets in this country. There are three basic varieties of cucumber which are briefly discussed below.

Most people in this country are familiar with what is called a 'slicer', the variety found in most supermarkets and grown in backyard gardens. It is used in its unripe green form since it becomes bitter and sour as it ripens. This cucumber is found in salads and sandwiches and is eaten out of hand with a little salt.

Another variety is the 'pickling' cucumber which is generally smaller and bred to have characteristics suitable for pickling.

The third variety found in this country is the 'burpless' cucumber. This category includes the English, Japanese, and Persian or Mediterranean cucumbers (my favorite). They are called burpless because they are almost seedless and have thinner skins than the other variety that is eaten raw. The seed and thicker skins of some cucumbers are believed to cause gas in some people.

Cucumbers are about 90% water and have a high content of vitamins A, B6 and C. The skin is high in fiber as well being high in the minerals calcium, potassium, magnesium and silica.

Next week I will post a recipe for Aqua Fresca, a wonderful drink that is delicious and perfect for the hot, hot days of summer.

Cleo, Food Bank Volunteer

Cannellini Beans with Kale

2011-06-29T09:35:00.000-07:00

Dinosaur or lacinato kale has popped up recently at the local farmers' markets and in CSA boxes. Check out the ingredient info at the bottom of the page.
This is a good hot weather recipe if you prepare the beans from scratch in a slow cooker or you use canned cannellini beans.
Cleo, Food Bank volunteer

Ingredients:

1 1/2 cups (10 to 11 ounces) dried cannellini (white kidney beans)
1 cup chopped onion
3 garlic cloves, peeled
1 Turkish bay leaf (or substitute regular bay leaf)
1 teaspoon dried sage
1 teaspoon salt
4 cups (packed) coarsely chopped stemmed lacinato kale
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
Dried crushed red pepper

Preparation:

Place beans in pot with enough cold water to cover by 3 inches. Bring to boil. Continue to boil 1 minute. Remove from heat. Cover; let stand 1 hour. Drain beans; return to pot. Add 8 cups water, onion, garlic, bay leaf, and sage; bring to boil. Reduce heat; cover and simmer until beans are tender, 1 to 11/2 hours. Stir in salt. Add kale; cook 4 minutes.

Drain beans and kale; place in large bowl. (Cover and chill liquid for soup.) Add oil, lemon juice, and red pepper to taste; toss. Season with salt and black pepper.

yield: Makes 12 cups

active time: 25 minutes

total time: 2 hours (if cooking beans from scratch; longer using a slow cooker)

Ingredient Info:Tuscan kale—also called cavolo nero, Lacinato, black kale, or dinosaur kale—has long, narrow, bumpy dark-green leaves. You can find it at better supermarkets and at farmers’ markets.

Kale and Potato Hash

2011-06-17T12:54:00.000-07:00

This is a versatile recipe that can be adapted to include a source of meat--similar recipes include sausage, Italian or regular breakfast sausage. If you chose to add sausage, add it after sauting the onions and before adding the vinegar and sugar or just omit the last two. You can also substitute red pepper flakes for the cayenne and omit the nutmeg.
Cleo, Food Bank volunteer

Ingredients:

1 pound potatoes, peeled and boiled
1 pound kale, washed and chopped
2 large onions , chopped
2 tbs. oil
3-4 tbs. vinegar
2 tbs. sugar
salt & pepper
cayenne
nutmeg

Directions:

Wash and peel the potatoes and boil. While they are cooking wash and chop the kale. Remove the thick stem also before chopping.
Saute the onions in the oil. Add the salt, pepper and vinegar and sugar.
To this mixture add the kale. When the potatoes are cooked, drain them and add to the kale.
Using a fork mash them in large chunks into the kale and mix the entire combination together.
Season to taste with salt and pepper and a dash of nutmeg and cayenne.
This meal is traditionally served with sweet pickles and pearl onions on the side.
One makes a bite of a piece of pickle or onion with the kale mixture.
With a salad and whole grain bread this meal tastes great and is very warming on a cold night.

Serves 4
Recipe source

June's Volunteers of the Month: Tuesday Distribution Volunteers

2011-06-13T08:29:00.000-07:00

A huge shout out goes to Sheriane, Karen, Doug, Ellen, Betty, And Barb! These volunteers help with a food distrubution that takes place every Tuesday morning at the Woodland Senior & Community Center.

We see Sheriane, Karen, Doug, and Ellen on Monday mornings to prepare bags of fresh produce to hand out. On Tuesdays, Sheriane has the help of Betty and Barb to distribute the food.

Thank you for all of your hard work!

Hunger Challenge: Final Report

2011-06-10T15:57:00.000-07:00

Am sending this blog post from my Vacaville District Office. Today, my 5^th and final day of the 2011 Hunger Challenge, required additional planning because it is a “6-city hop”—leaving Davis to go to Fairfield this morning to speak at a local elementary school, then to Vacaville, to Woodland, back to Davis and then to Sacramento. On a day like today, where to store my modest meals can become a challenge. Fortunately, I was able to stash my lunch in our district office refrigerator before heading further west to my first appointment.

In a few minutes, I will be heading to Woodland to host a volunteer recognition event for our Volunteer Income Tax Assistance (VITA) program, where we will serve my favorite food—Mexican! However, I will not partake but wait until I get home to Davis for a final meal before heading to the airport to visit my daughter in San Diego.

I asked the elementary school food service workers if they would be participating in the summer nutrition program, and they said, “Yes!”. As the saying goes, “Hunger doesn’t go on vacation.” I am glad to know that children will continue to get the basic nutrition they need over the summer months, at least in Fairfield.

As my 2011 Hunger Challenge comes to a close, I hope that my participation has in a small way raised awareness and sparked conversations among my colleagues and those who may not think about the serious issue of hunger in California. In the richest, most powerful nation in the world, to know that 1 in 6 Californians do not know where there next meal is coming from is not only a tragedy—it’s a disgrace.

I look forward to 2012, when I will again participate in a hunger challenge—because intellectualizing about hunger is not as powerful as experiencing it.

Sausage, Kale, and Lemon Lasagna, adapted

2011-06-10T15:13:00.000-07:00

This recipe comes highly recommended by the Food Bank Community Relations Coordinator. It has been adapted from the original, which called for chard, but she accidentally bought kale. The result was so good that five people consumed it all at one meal. It is in a white sauce base rather than a tomato base.
Be sure to use the 8" square baking dish for deeper slices.

Cleo, Food Bank Volunteer

Ingredients

3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups milk
1 cup finely grated Parmesan cheese (about 4 ounces)
Coarse salt and freshly ground pepper
5 cups coarsely chopped kale (about 1 bunch)
1 pound sweet Italian sausage, casings removed
1 lemon, very thinly sliced
6 no-boil lasagna noodles, preferably Barilla

Directions

Melt butter in a saucepan over high heat. Stir in flour; cook for 2 minutes. Whisk in milk. Bring to a boil, stirring. Reduce heat. Simmer for 1 minute. Remove from heat. Whisk in 3/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in chard.
Preheat oven to 350 degrees. Cook sausage in a skillet over high heat, breaking up pieces, until no longer pink, about 4 minutes.
Cover lemon slices with cold water by 3 inches in a saucepan. Bring to a boil. Reduce heat; simmer for 7 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.
Spread 1/4 cup sauce in an 8-inch square nonreactive baking dish. Top with 2 noodles, half the sausage, and 1 cup sauce. Repeat. Top with a layer of lemons, 2 noodles, then remaining sauce and lemons. Bake, covered with parchment-lined foil, for 27 minutes.
Remove from oven. Heat broiler. Uncover lasagna; top with remaining 1/4 cup cheese. Broil until bubbling, 2 to 3 minutes.

Prep Time 20 minutes

Total Time 1 hour

Yield Serves 4

Hunger Challenge: Day 5

2011-06-10T08:35:00.000-07:00

Thursday

Planned ahead to brew coffee last night, setting the pot up so I could just hit the “on” button this morning. What’s important to note is that the cost of coffee filters, and even the electricity and water necessary to brew my most important beverage isn’t calculated into the weekly challenge.

For lunch today, I made a tuna sandwich from leftover salad from Wednesday night’s dinner, and decided to stretch my remaining cup of yogurt and one banana into two portions to last for two days, so I will have a blueberry-banana yogurt for today and Friday.

We have received interesting news coverage over the course of the week. A popular Davis Enterprise columnist has written about the challenge for the past two years; he believes that by shopping at Costco, with the average monthly maximum benefit for a family of six ($952) in Yolo County, his food dollars could be stretched. The good news is that Costco now does accept EBT (Electronic Benefits Transfer); the not-as-good-news for low-income families is that a Costco annual membership is $45. Further, the poor, the elderly and people with disabilities face barriers to transportation, and are less likely to be able to negotiate the bulk-size commodities that Costco sells. However, if a “food shopping club” could be organized, something that I helped put together years ago for a group of seniors living in one apartment complex, the benefits of cooperative purchasing could actually help.

Our local columnist also suggests that he would spend his $4.44 on dollar cheeseburgers. If he accepted my challenge, how he chooses to spend his benefit would be entirely up to him. But choosing the fast food option highlights one of the main issues with food assistance—that fresh and healthy food choices are largely out-of-reach for low-income individuals and they often have poorer health outcomes as a result.

Haven’t thought ahead to dinner tonight, as I will be spending time at a Sacramento phone bank in support of a 2011 state budget that includes a revenue extension.

Friday, I will be visiting an elementary school in Fairfield, responding to several 5th and 6th graders who wrote to our office about the cuts to education. These students will soon be on summer vacation; those who rely upon free- or reduced-price breakfast and lunch during the school year may also have access to a summer nutrition program: http://frac.org/pdf/summer_2011/summer_report_2011_ca.pdf

Final thoughts coming tomorrow.

Hunger Challenge: Day 4

2011-06-09T08:45:00.000-07:00

Last night’s meal of stir-fried turkey with black beans and green beans over noodles was a combination borne out of “ingredient necessity”. Not the tastiest, but filling.

Today is Wednesday and I am “mid-week” with the Hunger Challenge. I am pleased to learn that there is a staffer in the building who has also joined me for today. I invited her to send her thoughts to the blog.

During a noon-talk that I gave to the Executive Fellows, several were incredulous that I was participating in this activity, asking me, “How do you do that?” (live on $4.44 a day for food). I replied that this brief exercise required planning, budgeting, and restraint, and that 2.5 million Californians are facing this every day.

Having left home in a rush this morning, I microwaved leftover coffee from Tuesday and filled my thermos about a third-full. I grabbed a whole banana, a yogurt (only one remaining from the 4-pk), and a slice of 12-grain bread. After a full day phone calls, events, presentations, speeches, and preparations for next week’s Senate committee hearings, I do feel hungry and am thinking ahead as to what I will put together for dinner tonight. Perhaps my can of chicken corn chowder, a lettuce and tomato salad, and toast is on the evening horizon. I couldn’t imagine if, after a long and exhausting day like this one, I would then have to travel long distances to obtain any fresh food to prepare for a meal, as many who live in “food deserts” across the state must do every day or week. A few bills in the Legislature address this issue, including Speaker Perez’s AB 581 which creates the California Healthy Food Financing Initiative to help expand access to healthy foods in underserved communities. Through our work in the Legislature, I hope we can minimize the burden on these communities with limited nutritious food options.

Hunger Challenge: Day 3

2011-06-08T09:26:00.000-07:00

When I returned from the single-payer, universal healthcare forum in Woodland about 10 p.m. on Monday evening, I was feeling a little hungry. I had last eaten about 4 p.m. (a turkey-burger with lettuce and tomato). I decided to make a package of ramen noodles, adding a handful of fresh green beans and about a quarter of the tofu block. I used very little of the high-sodium content seasoning packet (not healthy).

Looking through my mail, I noticed a number of fast-food ads for chicken and pizza, hamburgers and burritos. On a $4.44 daily budget, chicken and pizza were not an option; hamburgers and burritos were somewhat more affordable, but if I had chosen to do a “fast food day”, such a purchase would have only covered one or two of my daily meals. As I settled into my home office chair, I noticed the number of online ads from restaurants whose menu items were out-of-reach. What occurred to me is that food ads are all around, but for millions of Californians, going out to eat is unaffordable.

Tuesday – Caucus Day

I skipped breakfast, as I customarily do, and drank half-a-thermos of home-brewed coffee this morning.

Tuesdays at noon, the Members of the Legislature gather for their respective weekly noon caucuses, at which lunch is provided (again, Members pay a monthly fee for this privilege). This is my third year participating in the Food Stamp Challenge as a state legislator, but still taking one’s modest lunch into caucus requires some humor. News of the 2011 Hunger Challenge had published in what is known as the “Capitol Morning Report”, a must-read subscription news compilation of all that’s happening in and outside the Capitol, so news of my challenge had “filtered out”.

A few members asked me, “How are you doing?” One committed to joining me next year. What I brought for lunch was a half-turkey sandwich, lettuce and tomato salad, and a blueberry yogurt. As a confirmed dessert-fiend, I looked longingly at the trays of rich brownie treats that was put out for the members, but remained disciplined and did not succumb to the sugary temptation!

After an afternoon of meetings, media interviews, and review and editing of various letters and bill communications, I will be heading to an evening reception at which there will once again be an abundance of food. I will pay my respects and then leave for home and prepare a stir-fry turkey dish with black beans and noodles.

More Wednesday!

Hunger Challenge Day 2

2011-06-07T09:25:00.000-07:00

Sunday evening, I divided the 1-lb ground turkey into thirds. I stir-fried 2/3rds and with the remaining 1/3, added the ends of my bread loaf as filler and cooked three turkey-burger patties.

Monday morning, I brewed a pot of coffee, filling a thermos to bring with me to work, rather than going to the Member’s Lounge where coffee is always available (Members do pay a monthly fee for this privilege). For today’s lunch, I brought a half-banana and a yogurt; for dinner before attending a speaking engagement on single-payer universal healthcare in Woodland, I will have a turkey-burger on wheat bread with lettuce and tomato.

With last Thursday’s release of the new USDA “ChooseMyPlate.gov”, I have tried to balance the food I have available with my day’s activities (Capitol visit with local elementary school children, Floor Session, and an evening speaking engagement). However, I do not think I reached 50% fresh fruits and vegetables today.

We have Assembly floor session today (Monday). I will be seeing my Hunger Challenge-mate, Assemblymember Jim Beall, Jr., on the Floor in a few minutes, and will see how he is faring on Day 1.

Assemblymember Yamada Blogs About the Food Stamp Challenge

2011-06-06T10:32:00.000-07:00

We are pleased to announce that this year Assemblymember Mariko Yamada will once again participate in the Food Stamp Challenge, spending the next 5 days eating on the average allotment received by a CalFresh recipient (the new name in California for Food Stamps). According to the U.S. Department of Agriculture which administers the program, the average weekly food stamp benefit is $22 - that's $4.43 per day, or just $1.48 per meal. We welcome you to follow her progress here, share your thoughts, take up the challenge yourself, or learn more about taking action in the fight against hunger by visiting our website, www.foodbankyc.org.

Day 1:

After speaking at Davis Community Meals 3rd Annual "Hand in Hand" Fundraiser, I went to my local Safeway armed with the grocery ads and a calculator.

Here is what I bought for this year's Hunger Challenge:

1 pound ground turkey - 3.99 (50% discount due to expiration date today)

1 extra firm Tofu Lite -1.99

1 can chicken corn chowder soup - 1.29

1 can black beans - .79

1 can tuna - .99

1 4pk yogurt - 1.49

1 6pk Top Ramen - .89

1 loaf 12-grain bread - 2.49

1 red leaf lettuce - .79

3 bananas - .62

2 tomatoes - .52

1 pk fresh green beans - 2.00

1 can organic coffee - 3.49

13 items total = $21.34

What is different from previous years is that I found in-store coupon deals through which I could afford COFFEE. Since this is my beverage of choice, and practically one of my five basic food groups, the week ahead should be a little easier for everyone around me.

Going to cook the ground turkey now because it expires tonight.

5-Minute Kale with Sea Vegetables

2011-06-03T09:51:00.000-07:00

A quick and easy recipe for kale as a salad and its dressing. For those unfamiliar with agar, it is a sea weed extract used as a thickening agent in food. It is also called Kanten and it can be found at a natural food store, a food coop or the Asian food section of a supermarket. It is also used as a substitute for gelatin in desserts.
Cleo, Food Bank Volunteer

Ingredients:

1 pound kale
Mediterranean Dressing
2 tsp lemon juice
1 medium clove garlic, pressed
1 TBS extra virgin olive oil
salt and black pepper to taste
3-1/2 TBS agar (sea vegetable)

Directions:

Chop garlic and let sit for 5 minutes to enhance its health-promoting properties.
Fill bottom of steamer with 2 inches of water and bring to boil.
While water is coming to a boil, slice kale leaves into 1/2-inch slices, and cut again crosswise. Cut stems into 1/4-inch slices. Let kale sit for at least 5 minutes to bring out it health-promoting properties.
When water comes to a boil, add kale to steamer basket and cover. Steam for 5 minutes.
Transfer to a bowl and toss with Mediterranean Dressing ingredients and agar. Mediterranean Dressing does not have to be made separately. For the best flavor, toss with dressing while kale is still hot.

Prep and Cook Time: 15 minutes
Serves 2

Recipe source

Asparagus and Parmesan Tart

2011-05-31T09:01:00.000-07:00

This recipe is described as being 'a flash' to make. It certainly sounds delicious. Some suggestions: If you have not used puff pastry before, you can find it in the freezer section of the supermarket. Serve with a mixed green salad with a vinaigrette dressing or a fruit salad. You will also need parchment paper for baking.
Cleo, Food Bank Volunteer

Ingredients

1 tablespoon olive oil
1 shallot, finely chopped
1 pound asparagus, ends trimmed, cut into 4- to 5-inch pieces
1 (14-ounce) sheet puff pastry, defrosted if frozen
1/2 cup whole milk ricotta
1/2 cup grated Parmigiano Reggiano cheese
1/2 teaspoon sea salt
Freshly ground black pepper
1 large egg yolk mixed with 1/2 teaspoon water

Instructions

Preheat oven to 450F.
Heat olive oil in a sauté pan. Add shallot and sauté about 1 minute. Add asparagus and cook over medium-high heat until asparagus is crisp-tender, about 5 minutes. Remove from heat.
Roll out pastry to a 10 x 16-inch rectangle on a lightly floured piece of parchment paper. Transfer pastry and paper to a baking sheet.
Spread ricotta evenly on pastry, leaving a 1-inch border around the edge. Spoon asparagus mixture evenly over ricotta. Sprinkle cheese over all. Sprinkle with salt and pepper.
Brush edge of the tart with egg and water mixture. Bake until pastry is golden brown, 20 to 25 minutes. Let cool slightly and serve warm. Cut into 8 (4 x 5-inch) pieces.

CREAM OF ASPARAGUS SOUP

2011-05-20T12:16:00.000-07:00

Cream of asparagus soup is one of the best of the cream soups. This recipe is a bit healthier than others and seems easy to make. There is also a recipe for croutons which will add a bit more substance to the soup for lunch.

Cleo, Food Bank volunteer

Ingredients:

2 - 2 1/2 lbs. fresh asparagus
1 c. light cream
2 tbsp. butter
1 1/2 tsp. salt
1/4 c. diced onions
1 c. milk
2 tbsp. flour
1/8 tsp. pepper

Directions:

Cut tough ends off asparagus, scrape stalks and wash well. Cut into half inch pieces. In saucepan, place asparagus, onion and 1 cup water. Bring to a boil, reduce heat and simmer until very tender (15 minutes). Put into blender and puree. Add cream and milk to puree and blend lightly. Pour back into saucepan. Melt butter and blend with flour, stirring into asparagus mixture. Cook over medium heat, stirring until bubbles appear around the edge. Season with salt and pepper. Serves 4.

For the croutons:

Ingredients:

baguette, sliced into ½ in pieces
olive oil
gruyere or parmesan slices

Directions:

Turn the broiler on. Place a slice of cheese on each crouton and broil until bubbly. Serve the croutons with the soup.

Recipe source

Asparagus Risotto

2011-05-17T08:45:00.000-07:00

Making risotto is labor intensive but well worth the effort. Making it is a good way to show off your culinary skills.
I have adapted this recipe from one on the Amatuer Gourmet web site.

Cleo, Food Bank volunteer

Ingredients:

2 lbs asparagus, trimmed
1 qt chicken or vegetable stock (perhaps a little more)
coarse sea salt and freshly ground pepper
1 small red onion, peeled and very finely chopped
2 Tbs unsalted butter
3 Tbs olive oil
1 1/2 cups risotto rice (also called Arborio rice)
1/3 cup vermouth or dry white wine
3/4 cup fresh grated Parmesan

Directions:

(1) Heat the chicken/vegetable stock and check for seasoning. You don't want to bring it to a boil or it will evaporate while you do everything else. Just warm it up. But make sure to season because if it's not salty enough, your risotto will be bland.
(2) Cut the tips off the asparagus and keep to one side. Chop the tender parts of the stalks into approximately 1-inch pieces.
(3) Blanch the asparagus tips for 2 minutes (in boiling salted water) and then blanch the stalks for about 3 minutes
(4) In a heavy saucepan or large, caste iron skillet, cook the onion in half the butter and the olive oil over a low heat for about 10 minutes until soft.
(5) Add the rice and cook gently, stirring, for 2 minutes to coat the rice with the oil.
(6) Start to add the stock, ladle by ladle, stirring constantly, allowing each ladleful to be absorbed before adding the next. Continue until the rice is al dente, usually about 20 minutes.
(7) Once the rice is al dente, add the asparagus tips and stalks, vermouth, the rest of the butter, and the Parmesan. Stir and it's ready to serve.

May's Volunteers of the Month: Steve Radosevich and Robert Dragoon

2011-05-09T12:52:00.000-07:00

From left: Steve, Robert

Yolo County UC Cooperative Extension Master Gardeners, Steve Radosevich and Robert Dragoon, have helped transform the Food Bank’s section of land into a flourishing demonstration garden. The sight of a white pick-up truck and a green pick-up truck signal their arrival and a new stage of the Food Bank’s garden. For well over a year, we have benefited from their efforts on a weekly basis—whether preparing for the next season’s crops or teaching a compost workshop.

Both Steve and Robert began volunteering with us after our Executive Director, Jose Martinez, asked if they could help us implement a square food garden.* Admittedly, they were both skeptical of that method, but Robert says they have since become converts to the idea. This type of gardening is especially exciting to us because it allows us to demonstrate to our clients that growing their own food is possible regardless of the amount of space they have.

Steve, who once worked for the Food Bank of Santa Clara County, has seen first hand the services provided to those in need and was happy to assist with the project. One of his favorite parts of volunteering with us is that he can see the garden’s progress week to week. Steve says, “As a retired person, it’s important to do work that I enjoy and it has to be for a good cause. It is most rewarding when I can put acquired skills and knowledge to good use”. Some of Steve’s other hobbies include: bird watching, photography, traveling, and singing.

When asked what his favorite part of volunteering with us is, Robert said, “Seeing the staff enthusiastic about what we are doing”. He also volunteers twice a week as a carpenter for Habitat for Humanity, saying, “If a person has the ability to do something to help someone, they should.” When he’s not working on one of this various volunteer projects, Robert loves bike riding and gardening.

From all of us at the Food Bank of Yolo County, thank you Steve and Robert for all of your hard work and help in our garden!

*Square foot gardening refers to a method of planting in small 12”x12” sections of a garden (typically bunched together in a grid). This method yields a high amount of produce, and works well for those with very small yard space.

For more information about the Master Gardener Program, please visit: http://ceyolo.ucdavis.edu/Gardening_and_Master_Gardening/

Asparagus and Avocado Wraps

2011-05-06T09:02:00.000-07:00

The veggie of the month for May is asparagus. These wraps sound sooo good. This is a great recipe to make ahead of time to have on hand for lunch or for a party. And don't forget the chips and salsa.

Cleo, Food Bank volunteer

Ingredients:

24 spears asparagus
1 ripe avocado, pitted and peeled
1 tsp fresh-squeezed lime juice
1 clove garlic, minced
1 1/2 cups cooked cold long-grain white rice
3 tbsp plain nonfat yogurt
3 (10-inches in diameter) whole wheat tortillas
1/3 cup fresh cilantro leaves
2 tbsp chopped red onion

Directions:

In a medium-sized saucepan over high heat, bring 2 inches water to a boil. Place the asparagus in a steamer basket, cover, and steam until just tender, approximately 5 minutes. Remove the asparagus and immediately rinse in cold water to stop the cooking process. Drain thoroughly. In a small bowl, mash the avocado, lime juice, and garlic into a coarse puree. In another small bowl, stir together the rice and yogurt to mix well. Heat a large dry frying pan (not one with a nonstick surface) over medium heat. One at a time, heat the tortillas in the hot pan until softened, approximately 20 seconds per side. Lay the tortillas flat on a clean work surface. Spread the avocado mixture equally among the tortillas. Top each with an equal amount of the rice mixture, asparagus, cilantro, and onion. Fold in both sides and the bottom of each tortilla up over the filling; then roll to close. If made in advance, cover with plastic wrap and refrigerate for up to 1 hour. Return to room temperature before serving. To serve, cut each wrap in half crosswise.

Recipe source

Broccoli and Cherry Tomato Salad

2011-04-29T11:15:00.000-07:00

We will finish April's Veggie of the Month with a broccoli salad, perfect as a side dish for warmer spring days. This is a quick and easy recipe and can be made ahead. Cherry tomatoes should be available at this time of the year and you may want to add spring onions as well.

Cleo, Food Bank volunteer

Ingredients:

4 cups broccoli florets
1 1-pint basket cherry tomatoes, halved
2 teaspoons Dijon mustard
3 tablespoons seasoned rice vinegar
1 tablespoon olive oil
2 tablespoons chopped fresh oregano or 2 teaspoons dried

Preparation:

Steam broccoli until just crisp-tender, about 3 minutes. Transfer to large bowl and cool. Add tomatoes. Place mustard in small bowl. Gradually whisk in vinegar, then oil. Mix in oregano. Add to salad and toss to coat. Season with salt and pepper. (Can be made 6 hours ahead. Cover, chill.)

Yield: Serves 6

Recipe Source

Broccoli Cheese Soup from Scratch

2011-04-22T11:36:00.000-07:00

This is a basic 'how-to' broccoli soup recipe with suggestions for ingredients to use--besides the broccoli. Use the quantities you want (a half pound of cheese sounds like a lot to me!) or eliminate those ingredients you don't have or don't wish to use. Sometimes I add potatoes to broccoli soup to thicken it if I don't want to use cheese and while I have never added mushrooms, I bet they are a great flavor enhancement.
Cleo, Food Bank volunteer

fresh broccoli
medium onion
carrots
celery
portobello mushrooms
milk
cheese
garlic
olive oil
large pan
wooden spoon
knife and cutting board

directions:

Start by dicing the broccoli, onions, carrot, celery, and mushrooms. Grate the carrots because they seem to be more flavorful that way. You are looking for a fine dice on these items.
Put a large pan on the stove, add a couple of tablespoons of olive oil into the pan and turn on the heat to about medium. Heat the pan, and add the veggies. Add 1 tablespoon of minced garlic. Stir with the wooden spoon until the veggies are soft and the onions go clear. Be sure not to burn this mixture. Add a little salt and pepper.
Next add two to three cups of vegetable stock. Pour this gently into the pan, avoiding steam that will come up. The stock will pick up the brown bits on the bottom of the pan and incorporate them into your soup for even more flavor. Cook this on medium to low heat for about 10 minutes.
Slowly pour in two to three cups of milk. You can use any style of milk that you have on hand, even canned milk if it is not sweetened. Mix thoroughly. Add in one half pound of shredded cheese. I also added a quarter cup of parmesean cheese. Mix over medium to low heat until the cheese is completely melted. Taste for seasoning, add salt and pepper to taste at this stage.

Tips & Warnings

Keep your heat low on this soup to avoid burning or sticking
Soup will thicken upon standing or cooling
Refrigerate or freeze leftovers promptly.
This soup will be very hot!

Difficulty: Moderately Easy

Recipe source

Pan-Roasted Broccoli

2011-04-15T11:38:00.000-07:00

Add caption

There is a rumor that kids do not like broccoli. My two loved broccoli, my daughter calling it 'trees' when she was young. This recipe, adapted from Cooks Illustrated, is supposed to be good enough to entice children to eat their broccoli. And it also cooks it to perfection almost every time. Use it by itself as a side dish or add it to pasta for lunch or dinner.

Ingredients:

1/4 cup water
1/4 tsp. table salt (heaping if you like a lot of salt)
1/8 tsp. fresh ground black pepper
1/2 tsp. red pepper flakes (optional, or use 1/4 tsp. for less spicy)
1-2 Tbs. garlic, minced (optional)
2 Tbs. olive oil
1 3/4 – 2 pounds broccoli (about 2 medium bunches) florets cut into 1 1/2-inch pieces, stems trimmed and cut on bias into 1/4-inch-thick slices or “flowers” about 1 1/2 inches long (about 5 cups florets and 3 cup stems)

Directions:

1. Stir water, salt, and pepper together in small bowl until salt dissolves; set aside. In 12-inch nonstick skillet with tight-fitting lid, heat oil over medium-high heat until just about to smoke. Add broccoli stems and cook, without stirring, until browned on bottoms, about 5 minutes. Add florets, red pepper flakes, and garlic (if using) to skillet and toss to combine; cook, without stirring, until bottoms of florets just begin to brown, 1 to 2 minutes longer.
2. Add water mixture and immediately cover skillet; cook until broccoli is bright green but still crisp, about 2 minutes. Uncover and continue to cook until water has evaporated, broccoli stems are tender, and florets are tender-crisp, about 2 minutes more.

Serves 4

Recipe source

Volunteers of the Month: Lamar and Sal

2011-04-06T12:23:00.000-07:00

From left: Sal, Lamar

This month, we decided to highlight two awesome volunteers who came to us through Cache Creek Lodge, a drug and alcohol treatment facility in Woodland. Though they are not required to perform community service in order to remain in the program, both Lamar and Sal come as often as they can and have been tremendously helpful as warehouse volunteers.

Both Lamar and Sal were nominated by Roger, our Warehouse Manager, for their exceptional help. They are both extremely hard working, ready and willing to tackle volunteer assignments, have great attitudes, and are very courteous to those around them. Roger has only great things to say about both Lamar and Sal, who have given us over 30 hours of volunteer time each.

Lamar, who is originally from Sacramento, loves to play basketball and keep himself busy. When asked why he decided to volunteer at the Food Bank, he told us it’s because he likes to be productive and enjoys helping others. Though he was very shy at first, he impressed Roger with his “take charge” attitude and has been a pleasure to get to know.

Sal, who is the more outgoing of the two, is from West Sacramento. He also likes to give back to our community by volunteering at the Food Bank. He enjoys the work environment and knowing that at the end of a shift he has done something to help another person out. Sal enjoys all types of art, drawing, and tattooing. Very polite and friendly, Sal has also been a great addition to our volunteer team.

Thank you Lamar and Sal, from Roger and everyone at the Food Bank of Yolo County!

Orzo-Broccoli Pilaf

2011-04-01T10:33:00.000-07:00

The veggie of the month for April is broccoli. This first recipe features not only the veggie but a pasta known as orzo, which looks like rice. I was surprised to find, after a little research, that orzo was traditionally made from barley but is now made from wheat or semolina. It is widely used in Mediterranean and Middle Eastern countries.
This would be a great side dish with chicken or fish and a tossed green salad.
Cleo, Food Bank Volunteer

Ingredients:

2 teaspoons olive oil
1 cup sliced fresh mushrooms
1/2 cup onions, chopped
2/3 cup orzo pasta (rosamarina)
1 (14 ounce) can chicken broth (or 1 3/4 cup broth of your choice)
1/2 cup shredded carrots
1 teaspoon dried marjoram, crushed
1/8 teaspoon pepper
2 cups broccoli florets

Directions:

In a large saucepan heat olive oil over medium heat.
Cook and stir the mushrooms and onion until onion is tender.
Stir in orzo.
Cook and stir about 2 minutes or until orzo is lightly browned.
Remove from heat.
Carefully stir in broth, carrot, marjoram, and pepper.
Bring to boiling; reduce heat.
Simmer, covered, about 15 minutes or until orzo is tender but still firm.
Remove saucepan from heat; stir in broccoli.
Let stand, covered, for 5 minutes.
Serve.

Recipe source
Prep and cook time: 35 minutes
Servings: 6

Spinach and Fresh Fruit Salad

2011-03-25T09:36:00.000-07:00

A quintessential Spring salad--and beautiful to behold before enjoying! Strawberries are already at the Farmers' Markets and avocados are still to be found in supermarkets at reasonable prices.
If you follow the directions for this recipe, you will not have a low-fat salad. Reduce the calorie count by applying the dressing to taste instead of using the full amount. Left over dressing can be used on other salads or as a marinade. Another suggestion is to substitute another cheese for the brie.
Cleo, Food Bank volunteer

Ingredients:

2 tablespoons lemon juice, freshly squeezed
3 tablespoons balsamic vinegar
1 cup olive oil, extra-virgin
5 ounces baby spinach
1/2 cup cranberries, dried
1/2 cup strawberries, sliced fresh
4 ounces brie cheese
1 small green bell pepper, seeded and sliced
1 small avocado, peeled, pitted and sliced
1/4 cup sunflower seeds
1/4 cup walnut halves

Directions:

In a small bowl combine balsamic vinegar, olive oil and lemon juice.
In a large bowl, toss the spinach, bell pepper and strawberries with 1/4 cup of the dressing.
Top with slices of brie cheese, avocado, dried cranberries, sunflower seeds and walnuts.
Pour the rest of the salad dressing on top when nearly ready to serve.

Recipe source:

Poached Eggs over Spinach and Mushrooms

2011-03-18T11:17:00.000-07:00

This is a great recipe for a Sunday breakfast/brunch or for lunch or dinner. Cook and prep time is only 20 minutes.
Some tips on this recipe: make sure there is enough water in the pan to poach the eggs and do not add salt as it dissolves the whites; keep the poaching water at a steady simmer, not boiling; remove eggs from the water with a slotted spoon and place them on a towel to remove excess water.
I found this recipe on www.whfoods.org. It is a great source of nutritional information and healthy cooking techniques. If you are concerned about getting nutritional needs met through your diet, please check it out .
Cleo, Food Bank volunteer

Ingredients:

4 large free-range chicken eggs
1 tsp light vinegar (rice, white wine, or apple vinegar)
1 TBS chicken or vegetable broth
1/2 medium onion, chopped
2 cups sliced crimini mushrooms
1 medium tomato, seeds and excess pulp removed, chopped
3 medium cloves garlic, chopped
10 oz package frozen spinach, thawed and excess water removed
salt and black pepper to taste

Directions:

1. Chop onions and garlic and let sit for 5 minutes to enhance their health-promoting properties.
2. Bring water to a high simmer in a 10-inch skillet with 1 tsp vinegar.
3. In a separate skillet heat 1 TBS broth. Healthy Saute* onion and mushrooms in broth for 3 minutes over medium heat stirring frequently.
4. Add tomato, garlic, spinach, salt and pepper and saute for another 2-3 minutes.
5. When water comes to a high simmer poach eggs for about 5 minutes, or until whites are firm. Remove from water with a slotted spoon and place over spinach mixture.

*Heat broth in a stainless steel skillet over medium heat until it begins to bubble, add onions and sauté stirring frequently.
Recipe source

National Ag Day: Agriculture is Amazing

2011-03-14T15:29:00.000-07:00

Here in Yolo County, we are extremely fortunate to be surrounded by agriculture (607,232 acres) in all directions. In honor of National Ag Day, we are tipping our hats to those in our community who grow our food and raise livestock—their jobs are essential components of our history and economy.

Ever heard the expression, “Hug a farmer”? National Ag Day pays homage to the men and women who work hard to enable that food is ultimately available for our plates and to remind us that agriculture is a part of our lives.

Though National Ag Day is a celebration of abundance, we are also reminded of our neighbors who are unable to join in the benefits that many of us are accustomed to. This is why we at the Food Bank of Yolo County are grateful to the local farmers who donate some of their products including eggs, rice, and produce. We also receive produce donations from Yolo County residents who contact local gleaning organizations to pick fruit or vegetables from their yards.

Thank you to all of our local farmers and everyone involved in getting food to our tables.

Learn more about agriculture in Yolo County.

Spinach Salad with Honey Vinaigrette

2011-03-11T10:29:00.000-08:00

This is a recipe for one serving of a very colorful and flavorful salad. You can vary the ingredients to meet your own tastes and preferences or for seasonal availability of fresh produce. And, of course, you can increase the amount of the ingredients for additional servings.

Cleo, Food Bank volunteer

Ingredients:

A couple handfuls of baby spinach
1 1/2 roasted golden beets, chopped (click here for recipe)
1 orange, segmented
5 strawberries, hulled and sliced
10 raspberries, halved
1 tablespoon toasted sliced almonds
Shavings of your favorite cheese
Honey vinaigrette (see recipe below)

Preparation:

Place baby spinach on a dinner plate.
Top with roasted beets and orange segments.
Arrange strawberry slices on top of oranges and beets.
Sprinkle on raspberry halves.
Toss toasted almonds over the salad.
Decorate with cheese shavings.
Drizzle with dressing.
Dig in!

Honey Vinaigrette

Ingredients:

1 cup extra virgin olive oil
1/3 champagne or rice vinegar
3 tablespoons honey

Preparation:

Pour vinegar and honey into a food processor bowl. Start the food processor and slowly add oil while processor is running.
The dressing can be stored in the refrigerator for up to 1 month.

Recipe source

March's Volunteer of the Month: Cleo Opera

2011-03-09T12:40:00.000-08:00

We can’t always count on the weather, but we can always count on Cleo, our Friday morning receptionist. Since August of 2009, she has been a crucial member of our volunteer team. Cleo provides a warm and welcoming environment for those who call or stop by the Food Bank of Yolo County.

Cleo first heard about our volunteer opportunities while she was shopping at the Davis Farmers Market. She noticed that the Food Bank had a table full of information about our programs including gleaning, which she was particularly interested in because of a fruitful orange tree in her yard. Unfortunately, Cleo had been laid off that year, but she decided to keep herself busy by donating her time to the Food Bank.

When asked what her favorite part of volunteering with the Food Bank is, Cleo said with a smile, “Being here.” She elaborated that she loves working with our staff, volunteers, and clients, and that she feels like everyone appreciates her. Volunteering is important to Cleo because it allows her to be resourceful, give advice, and be helpful to those in need. As someone who is always eager to take the next step, Cleo explained that she has enjoyed taking on new responsibilities and that she has really grown with her volunteer position. One of Cleo’s recent assignments has been to research and post recipes including our Veggie of the Month on our blog. This has allowed her to merge her love of research and cooking, as she frequently tests out the recipes at home and later posts feedback. Cleo has mastered the art of being a receptionist, and hopes to continue learning more about blogging and computers.

At a very young 68 years old, Cleo doesn’t consider herself retired, rather “independent.” When she’s not with us, she’s volunteering with the Davis Food Co-op or the Yolo Hospice Thrift Store. Cleo likes to garden, is a very creative person, and has been a vegetarian for over 40 years. Cleo has a goal of one day owning her own business, incorporating her fondness of textiles and paper. A mother of two and grandmother of three, Cleo is also writing her life story which she hopes will inform future generations of her family.

Thank you Cleo for all of your hard work!

Spinach with Chickpeas

2011-03-04T10:22:00.000-08:00

This recipe, served on bruschetta or toasted bread, would make a wonderful appetizer for a party. It can be made ahead and refrigerated for up to 2 days, then brought to room temperature or reheated on medium-low heat before serving..
If you wish to serve it for a family dinner, reduce the ingredients by half. Serving size is about 1/2 cup.
Cleo, Food Bank volunteer

Ingredients:

2 pounds baby spinach
3 tablespoons extra-virgin olive oil, divided
1 medium red onion, finely chopped
5 cloves garlic, minced
1 - 19-ounce can chickpeas, rinsed
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon hot paprika
1/2 cup golden raisins
1/2 cup reduced sodium chicken broth or vegetable broth

Preparation;

1. Rinse spinach and let drain in a colander. With water still clinging to it, place half the spinach in a dutch oven over medium heat. Cook, tossing with tongs and adding the remaining spinach by the handful until all is added and wilted, 6 to 8 minutes. Drain in the colander. Let cool slightly, then coarsely chop.

2. Carefully wipe out the pan, then heat 1 tablespoon oil over medium heat. Add onion and garlic and cook, stirring, until the onion is tender and lightly browned, 8 to 10 minutes. Stir in chickpeas, thyme, oregano, cumin, salt and paprika. Using a potato masher, mash some of the chickpeas, then cook, stirring for 3 minutes. Stir in the raisins and broth, scraping up any browned bits. Add the chopped spinach and stir gently to combine. Remove from the heat and let stand 10 minutes. Drizzle with the remaining 2 tablespoons oil just before serving.

Recipe source

Pickled Beets

2011-02-25T13:37:00.000-08:00

Pickled beets are a wonderful complement to entrees, as a side dish for lunch, or as an addition to salads. This version of pickled beets consists of two recipes--the first to enhance the flavor of the beets, the second to pickle. It is meant to be used fairly quickly rather than preserved for several months.

Lemon Garlic Roasted Beets

Ingredients:

1 lb beets, peeled and sliced 1/4" thick
1/2 teaspoon extra virgin olive oil
4 cloves garlic, thinly sliced
1/4 teaspoon sugar
2 tablespoons lemon juice
1 pinch each, salt & pepper
1/4 teaspoon lemon zest

Directions:

Preheat oven to 375 degrees. In an 8" square glass baking dish, toss all ingredients together.
Rub a piece of parchment paper with olive oil and set oiled side down on the beets
Cover tightly with aluminum foil and roast for 40 minutes, shaking pan occasionally.

Pickled Beets

Ingredients:

Pickled Beets (recipe above)
1 large red onion, thinly sliced
1 cup tarragon wine vinegar
1 1/2 teaspoons Kosher salt
1/2 cup sugar
1 cup water

Directions:

Arrange beets in desired jars--small mason jars work well--alternating layers with the onion.
In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.

Recipe courtesy of Rachel Bingham

Teriyaki Beets

2011-02-18T10:45:00.000-08:00

A Food Bank favorite, this recipe has been demonstrated and enjoyed at our Moveable Market food distributions. Serve with rice or Asian noodles and fish or tofu.

Cleo, Food Bank volunteer

Ingredients:

12 small beets (or one bunch full sized, beets quartered)
4 tablespoons butter or oil
2 tablespoons honey
1 tablespoon minced fresh garlic
1 tablespoon soy sauce
Minced garlic to taste

Instructions:

Boil or steam beets until almost tender (10-15 minutes). Rinse in cold water and cut in half.
In a sauce pan combine the butter or oil, honey, ginger, garlic, and soy sauce. Heat gently, stirring until sauce is smooth.
Place foil on a cookie sheet. Place the beets on the cookie sheet.
Preheat the oven to broil.
Brush sauce on the beets and heat under broiler 5-10 minutes, basting frequently.

Serves 4 to 6.
Recipe source: Fresh from the Farm and Garden by the Friends of the UCSC Farm and Garden

Chocolate Beet Cake

2011-02-11T13:47:00.000-08:00

CHOCOLATE BEET CAKE
1 C. margarine or butter, softened, divided
1 1/2 C. packed dark brown sugar
3 eggs at room temp
2-3 oz. dark chocolate
5 medium beets (2 C. pureed)
1 t. vanilla extract
2 C. all-purpose flour
2 t. baking soda
1/4 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
confectioners’ sugar for dusting

To make beet puree, trim stems and roots off beets and quarter them. Place in heavy sauce pan filled with water. Bring to a boil and reduce to a simmer for 50 mins or until the beets are tender. Drain off remaining liquid and rinse beets in cold water as they’ll be too hot to handle otherwise. Slide skins off and place beets in blender. Process until a smooth puree forms. Let cool slightly before using in cake. I like to make the puree ahead and store it in the fridge, sometimes up to several days in advance.

In a mixing bowl, cream 3/4 cup margarine and brown sugar. Add eggs one at a time, mixing well after each addition. Melt chocolate with remaining butter in the microwave on high in 20 second intervals, stirring each time until smooth. Cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture. The batter will appear separated so don’t fret.

Combine flour, baking soda , salt, cinnamon and nutmeg; add to the creamed mixture and mix well. Pour into a greased and floured 10-in. spring form pan. Bake at 375 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 15 minutes before removing to a wire rack. Cool completely before dusting with confectioners’ sugar.

Recipe source: http://straightfromthefarm.net/2009/08/24/from-the-archives-beet-cake/

February's Volunteer of the Month: John Schneider

2011-02-08T13:37:00.000-08:00

Take a walk back to the warehouse on Tuesdays and Fridays, and you’ll likely see the smiling face of this month’s featured volunteer, John Schneider. Since the fall of 2009, John has brought a ton of energy, knowledge, and a positive attitude to his volunteer position at the Food Bank of Yolo County.

John first became a volunteer with us after he picked up food from the Food Bank with a partner agency. He met our Volunteer Coordinator and has been with us ever since. When asked what his favorite part of volunteering with the Food Bank is, John told us he enjoys the opportunity to network with others, the friendly atmosphere, working with a diverse group of people, and being appreciated for his time. Thanks to John’s bicycle repair skills, our Moveable Market program has been able to give away numerous bikes at sites throughout Yolo County.

Volunteering means a lot to John. Some of his desire to help others comes from his time serving in the Army as a medic, and also from his time studying Buddhism, as he believes we are all interconnected. John has previously volunteered with organizations like Meals on Wheels and CASA.

A retired resident of Woodland, John spent much of his career with various school districts as an elementary school teacher and administrator. Originally from Los Angeles, he has also lived in Ohio, Colorado, and Washington before returning to California. Married with three daughters and four grandchildren, John enjoys painting and gardening whenever he can find the time.

Thank you John for all of your hard work!

Unfried Crispy Baked Beet Chips (Low Fat)

2011-02-04T10:18:00.000-08:00

http://ceyolo.ucdavis.edu/files/53466.pdf

It's February with hints of Spring in the air. Beets are the Veggie of the Month and our first recipe is for an unusual snack. This is a lower calorie and a much healthier alternative to potato chips or other veggie chips that have been fried. Pack them in a lunch bag, serve at a party or just nibble away and feel good about eating them..

Cleo, Food Bank volunteer

Ingredients:

4 beets, large, scrubbed clean
nonstick cooking spray
salt, to taste

Directions:

1. Preheat oven to 375 degrees F.

2. Using the slicing blade of your food processor, a mandoline* or a sharp knife, slice beets thinly. You want them to be the size of a potato chip.

3. Spread evenly on a cookie sheet, spray with nonstick spray and season with salt.

4. Roast 45 minutes to 1 hour, turning halfway through, until crisp. Check often to make sure they don't burn. You may need to roast for a shorter or longer period of time depending on your oven and how crisp you want them - so keep an eye on them. :)

5. Serve as is, or with sour cream or another favorite dip.

Servings per recipe: 4
Recipe source

*A mandoline is a flat slicing device especially suitable for very thin slicing.

Asian Coleslaw

2011-01-28T10:08:00.000-08:00

Photo Source:

We cannot leave this month's veggie without a recipe for coleslaw. And not just the basic, generic coleslaw but a wonderful variation. I love peanut butter and tahini both--sometimes it's a tough choice for me, but when I noticed that tahini could be substituted for the peanut butter in this recipe, I was hooked. The tahini is a good choice for those with an allergy to peanuts and toasted sesame seeds can be substituted for the peanuts. This is a good side dish to serve with chicken, fish, or burgers--including the veggie variety.

I, for one, cannot wait to try this recipe. And I have cabbages in the fridge!
Cleo, Food Bank volunteer

Ingredients

1 Tbsp creamy peanut butter
6 Tbsp vegetable oil
1/2 teaspoon toasted (dark) sesame oil
4 Tbsp seasoned rice vinegar (if seasoned rice vinegar is not available, add a teaspoon or two of sugar to regular rice vinegar)
4 cups thinly sliced cabbage (Napa, green, purple, or a combination)
1/2 cup grated carrots
1/4 cup toasted, salted, shelled, peeled peanuts

Optional

Chopped fresh cilantro
Thinly sliced green onions or chives

Method

1. Prepare dressing. Place peanut butter in a medium bowl. Add the vegetable oil and the toasted sesame oil and whisk until nicely smooth. Whisk in the seasoned rice vinegar and do a taste test. Depending on how you like your dressing, how salty your peanut butter is, how seasoned your rice vinegar is, you may want to add a little more vinegar, a little more sugar, or a little salt. (Makes about 3/4 cup of dressing.)

2. Toast the peanuts. Although the roasted peanuts from the store may already be cooked, you'll gent even better flavor with just a little toasting. Heat a small skillet on medium high heat and add the nuts to the pan. Do not ignore or the nuts can easily burn. Stir a little with a wooden spoon until the peanuts begin to get browned in spots and you can smell the toasting aromas. Remove peanuts from pan to a dish.

3. In a large bowl, toss the sliced cabbage, grated carrots, and peanuts together and any other optional ingredients you care to add (like a little chopped cilantro or green onions). Right before serving, mix in the dressing.

Serves 4

Recipe Source

The Food Bank Garden: Winter Wonderland

2011-01-24T13:58:00.000-08:00

The Food Bank of Yolo County Garden

We were very excited to hear from master gardeners, Robert Dragoon and Steve Radosevich, that our winter garden is the most successful they have seen. While this may have been a slight exaggeration, it certainly makes us proud of the project. Thank you to Robert and Steve, and all of the volunteers who have helped us with this venture. We’ll need more help this spring!

Baby broccoli

Ready to be harvested

Here are some tips to consider when planning your winter garden for next year:

Consider planting cover crops, like fava beans. This adds nitrogen to the soil for next season’s vegetables, suppresses weed growth, and protects soil during winter rains.
To help lengthen your growing season, plant your garden in a south-facing direction of your home or shed to allow more heat to be captured.
It’s critical to rotate your crops—don’t plant the same vegetables in the same area the following year, as this will weaken the soil and attract the same pests.
Keep an eye out for cabbage loopers and aphids, both of which can show up during warm spells. They are especially damaging to Cole crops.
As winter garden crops are harvested, early summer crops can be planted. This includes radish, onions, carrots, and beets.
Finally, start perusing your seed catalogs. Spring is around the corner!

Gardening tip sources:

http://www.humeseeds.com/falwint.htm

Other tips courtesy of Robert Dragoon

Beautiful and delicious sugar snap pea

Purple Bed

2011-01-21T10:49:00.000-08:00

Photo source:

Red cabbage is such a beautiful vegetable; one of my favorites. This is a quick and easy recipe that can be used as a bed for steamed vegetables. Or you can make it a bed for one your favorite main dishes--be creative!

Cleo, Food Bank volunteer

Ingredients:

1 tsp olive oil
1/2 purple cabbage, shredded thinly
1 small onion, sliced
1 or 2 gloves garlic, minced
salt and pepper, to taste
paprika, to taste

Directions:

1. Heat the oil in a skillet and add the cabbage, onion and garlic

2. When it starts to stream, add the pepper, paprika and salt.

3. Cook it for another 10 minutes or so. Ready!

Serves: 2-3, Preparation time: 15 minutes

Recipe source:

Bengali Cabbage Curry and Green Chili Paste

2011-01-14T11:34:00.000-08:00

Photo source:

This is a recipe for those who like spicy foods and would be great served with basmati rice. Reduce the amount of the spices and green chili paste to suit your tastes.
Not many of us keep green chili paste in our kitchens so I have included two recipes if you want to make your own. One other option is to substitute crushed red pepper flakes.
Cleo, Food Bank volunteer

Ingredients:

1 pound cabbage, sliced finely
2 potatoes, cut in small cubes
2 tablespoons oil
1 tablespoon turmeric
1 1/4 teaspoon green chili paste (or more if desired)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 piece (1 inch size) ginger grated
1 tablespoon butter
2 bay leaves
1/2 teaspoon garam masala
Salt to taste
Sugar to taste

Directions:

Fry cubed potatoes in hot oil in a wok until lightly browned. Remove from oil and keep aside. To the hot oil add cabbage. Sprinkle with salt. Stir and cover. Simmer for 3-4 minutes.

Remove cover. Add the turmeric, chili paste, cumin, coriander and ginger. Stir and fry until the spices are well blended with the cabbage. The cabbage should be nearly cooked at this stage. Add 1/2 cup water and add potatoes. Adjust salt and add sugar to taste. Simmer over medium heat until potatoes are cooked and there is practically no gravy in the pan. In a frying pan, heat butter. Add the bay leaves and garam masala. Stir fry a couple of minutes and pour over bandhakopir dalna (i.e., cabbage curry). Stir the cabbage and remove from heat.
Serves/Makes: 4 | Difficulty Level: 4 | Ready In: < 30 minutes

Green Chili Paste

Ingredients:

Green chilis: as many as you have
2-3 tbsp salt (used to preserve chili paste, so add approximate quantity)

Directions:

Grind both of them without using water. Spoon it into a clean, dry container with proper lid.
NOTE: Add salt to your dish with caution as chili paste already has salt in it.
Recipe source

Other options: Wash and pat dry green chilis. Grind without adding water. If it is not getting ground finely, then add a teaspoon of water and proceed. Once you get the consistency of the paste, transfer to a bottle or jar and store. This stays fresh for a week or 10 days.

Vegetarian Cabbage Rolls

2011-01-07T09:27:00.000-08:00

Photo by: Taste of Home

Ahh, cabbage, and one thinks of cabbage rolls. This is a delicious version of that classic dish. This recipe is vegetarian but you could try substituting chicken or beef for the zucchini if you wish to.

There are alternatives to boiling the whole head of cabbage. A quick way to remove leaves from raw cabbage is to cut around and remove the core on the bottom of the head. Individual leaves can be removed by grasping each individual leaf at its base and gently lifting it from the cabbage. Do not pull the leaves off by their outer edge. The leaves can then be steamed or boiled for 2 minutes and drained.
Cleo, Food Bank Volunteer

Ingredients:

1-1/2 cups chopped mushrooms
1 cup diced zucchini
3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
3/4 cup vegetable broth
1/2 cup bulgar
1 tsp dried basil
1/2 tsp dried marjoram
1/2 tsp dried thyme
1/4 tsp pepper
1 large head cabbage
6 tablespoons shredded Parmesan cheese, divided
2 tsp lemon juice
1 can (8 ounces) tomato sauce
1/8 teaspoon hot pepper sauce

Directions:

1. In a large saucepan combine the first 10 ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Remove from heat; let stand for 5 minutes.

2. Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside eight large leaves for rolls (refrigerated remaining cabbage for other use). Cut out the thick vein from each leaf, making a V-shape cut. Overlap cut ends before filling. Stir 4 tablespoons Parmesan cheese and lemon juice into vegetable mixture.

3. Place a heaping 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose filling.

4. Combine tomato sauce and hot pepper sauce; pour 1/3 cup into a 2-qt. baking dish. Place cabbage rolls in dish; spoon remaining sauce over top. Cover and bake at 400 degrees for 15 minutes or until heated through. Sprinkle with remaining Parmesan cheese.

Makes 4 servings. Prep time: 30 minutes plus 15 baking.

Black Mustard Cabbage

2011-01-04T09:23:00.000-08:00

Photo source: battenbayfarm.com

Quick and delicious. Yellow mustard seeds can be substituted for the black. Since the yellow are hotter use less until you find the right amount. Powdered ginger may be substituted for grated ginger. I can't say how the substitutions will work since I used black mustard seeds and fresh ginger. This recipe is easily halved to serve one person.
Cleo, Food Bank volunteer

Ingredients:

2 tablespoons olive oil

1 large onion, roughly sliced
1 teaspoon black mustard seeds
1 teaspoon minced fresh garlic
1 teaspoon fresh shredded ginger
1/2 small to medium white cabbage, cut into 1/4" shreds
1 teaspoon salt, or to taste
few drops hot sauce, optional

Directions:

1. Heat oil and cook onion slices over medium-high heat, stirring until just beginning to brown.

2. Add mustard seeds, garlic and ginger and cook, stirring, for 1-2 minutes.

3. Add cabbage. salt and hot sauce, if using. Stir over medium-heat for about 5 minutes.

Serves: 2, Preparation time: 10 minutes

Recipe: http://vegweb.com

What a difference a year can make...

2010-12-31T15:42:00.000-08:00

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!

Cauliflower Tabouli

2010-12-24T11:25:00.000-08:00

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

Ingredients:

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

Directions:

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.

http://www.foodnetwork.com/recipes/cauliflower-tabouli-recipe/index.html

Cauliflower With Cotija Cheese

2010-12-17T09:26:00.000-08:00

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

Ingredients:

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

Directions:

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

The Whole Enchilada

2010-12-13T11:58:00.000-08:00

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 arturo@foodbankyc.org for more information.

Low Carb Cauliflower Leek Soup

2010-12-10T10:35:00.000-08:00

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

Ingredients:

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)

Directions:

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: www.allrecipes.com

Roasted Garlic Cauliflower

2010-12-03T11:55:00.000-08:00

This sounds like a wonderful way to prepare cauliflower. It received a high rating on the allrecipes.com 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

Ingredients:

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

Directions:

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.