Cannellini Beans with Kale

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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.

Recipe source

Kale and Potato Hash

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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:

1. Wash and peel the potatoes and boil. While they are cooking wash and chop the kale. Remove the thick stem also before chopping.
2. Saute the onions in the oil. Add the salt, pepper and vinegar and sugar.
3. To this mixture add the kale. When the potatoes are cooked, drain them and add to the kale.
4. Using a fork mash them in large chunks into the kale and mix the entire combination together.
5. Season to taste with salt and pepper and a dash of nutmeg and cayenne.
6. This meal is traditionally served with sweet pickles and pearl onions on the side.
7. One makes a bite of a piece of pickle or onion with the kale mixture.
8. 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

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

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

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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

1. 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.
   
2. Preheat oven to 350 degrees. Cook sausage in a skillet over high heat, breaking up pieces, until no longer pink, about 4 minutes.
   
3. 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.
   
4. 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.
5. 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

Recipe source

Hunger Challenge: Day 5

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

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

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

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

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

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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:

1. Chop garlic and let sit for 5 minutes to enhance its health-promoting properties.
2. Fill bottom of steamer with 2 inches of water and bring to boil.
3. 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.
4. When water comes to a boil, add kale to steamer basket and cover. Steam for 5 minutes.
5. 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

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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

1. Preheat oven to 450F.
2. 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.
3. 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.
4. 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.
5. 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.

Recipe source 

CREAM OF ASPARAGUS SOUP

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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.

 

Recipe source 

 

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

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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.

Recipe source

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

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

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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

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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

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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

 

 Things you'll need:

• 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

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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



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

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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:

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

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

Spinach and Fresh Fruit Salad

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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

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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.
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National Ag Day: Agriculture is Amazing

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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.

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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

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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