December's Volunteer of the Month: Corey

It is an honor to recognize Corey Hollowell as our Volunteer of the Month for December. Corey has been volunteering with The Food Bank of Yolo County (FBYC) as a lead volunteer for the Holiday Basket Giveaways since October. On average he donates 24 hours per week and has helped register almost 3,000 clients for the Holiday Basket Giveaways.
 
Corey is a part of the Lutheran Episcopal Volunteer Network (LEVN), which provides him the opportunity to give one year of service through work with nonprofits in Yolo County and the greater Sacramento area. This program is perfect for Corey because he has always had a passion for helping others and improving the community. LEVN helped connect Corey with Yolo Interfaith Immigration Network (YIIN) and they have been so kind to share Corey’s time and talents with us.
 
Corey is a delight to have in the office and he knows how to make anyone smile. He has become a part of the FBYC family and truly is someone we can rely on. Not only is he dependable and goes above and beyond, but he takes the initiative to increase efficiency with his work. Above all, he has one of the most positive attitudes around.
 
Corey’s favorite part of volunteering is meeting his fellow Good Samaritans and hearing the stories of the clients he is serving. When not working to better the community, Corey likes riding bikes, hiking and long walks on the beach.
 
Corey, you are a true star and we appreciate all your help!

Volunteer of the Month: Ramon

It is with great honor that we recognize Ramon Urbano as our Volunteer of the Month for September. Ramon has served as lead volunteer for our Kid’s Farmers Market and its multiple sites since April 2012. Ramon is from Woodland, and has made a commitment to volunteer and get involved in the community. He is passionate about volunteering because he enjoys being able to help where it is needed and making a difference in the community. He is very involved in social issues in California and taking action. 

Ramon is not only known for being active in the community but also keeping things lighthearted. Amanda, the FBYC’s Director of Programs, describes Ramon as "positive and fun"; he enjoys what he does and makes it enjoyable for everyone.

When not being serving the community Ramon enjoys working on his home farm and traveling.

Thank you for all your hard work, Ramon! 

Volunteer of the Month: Andrew

Posing for the camera before the distribution

For the month of August, we’re pleased to recognize Andrew Lehman as our Volunteer of the Month. Andrew is a student at UC Davis and has been a volunteer with us for a year and a half now. He has dedicated countless hours in the early morning as a volunteer at Friday’s Table.

Andrew has a passion for helping others and appreciates the opportunity the Food Bank of Yolo County (FBYC)  allows him to do so. When not dedicating time at FBYC or studying for classes, Andrew can be found working on his bike and truck. In addition to getting his hands dirty, Andrew also likes to stay in the know with recent scientific developments.

Corkey, Andrew’s supervisor, describes him as helpful and very dedicated. Although Andrew may be a little shy at times, it doesn’t take away from all the help and support he has given.

Handing out onions

Thank you for your hard work and dedication, Andrew!

Hunger in the UK

A few months ago, we were lucky enough to be visited by Margaret Rooney, who lives in London, England. Margaret volunteers at her local food bank, the Islington Foodbank, part of the The Trussell Trust, which serves the UK and Bulgaria. 

Storage area of Islington Foodbank

According to The Trussell Trust, nearly 13 million people in the UK live below the poverty line. Islington Foodbank serves several hundred people annually and hopes to continue growing.

Some food boxes ready for distribution

To learn more about The Trussell Trust and the work they're doing in the UK and Bulgaria, please visit: www.trusselltrust.org

July's Volunteer of the Month: Charlie

This month, we're pleased to feature Charles "Charlie" Cook as our Volunteer of the Month. Charlie has donated nearly 260 hours of time since May 1, 2012.

Charlie serves as a warehouse volunteer, where he constantly demonstrates a "can do" attitude and approaches his duties with thoughtfulness and care. His favorite part of volunteering with the Food Bank of Yolo County is "working with and helping friendly people" and he especially enjoys making EFAP deliveries to Esparto.

An avid outdoorsman, Charlie likes to go fishing and camping in his spare time.

Thank you, Charlie, for your dedication and hard work!

Food Stamp Challenge, Day 5

I am mindful that as I observe Friday as the final day of my annual hunger challenge, millions of Californians will continue to struggle through uncertain times in the days, weeks, and months ahead.  CalFresh is a fundamental safety net program whose Depression-era roots underlie what I believe to be a remaining core function of government--to provide temporary assistance to those who find themselves without basic needs and incentivize self-sufficiency.

I recall decades ago, when my brother, a chemical engineer employed in the aeronautical industry in Los Angeles, was laid-off when unexpected reductions in government contracts threw him out-of-work.  He had always been the primary breadwinner, with his wife working part-time in a clerical position raising three small children.  He was a proud man, and one I might note now that did not necessarily share my views about those less fortunate in our communities.  Very reluctantly, and with the urging of his wife, the family enrolled in what was then called "Food Stamp Program".  The benefits kept food on their table and eventually changed his perspective about "welfare".  Fortunately, within a period of two years, he was re-employed and went on to earn several patents for his work.  I share this story in his memory, as he passed away just a few months after he supported me in winning my seat in the Assembly.

To all those who have joined me this week, I thank and applaud you, including members of my District Office staff--Cat Nou, Don Lowrie, and Andrew Benware (they were not REQUIRED to do so!).  To stay true to the Hunger Challenge during one of the more difficult weeks of our legislative session requires determination, discipline, and dedication.  For the naysayers, I challenge you to try it--even for one day.  Solano County ranks 11th and Yolo County ranks 50th out of 58 counties in CalFresh participation.  For those, like my brother, who did not ever believe they would need assistance, I encourage you to find out if you are eligible for this 100% federal benefit, and to give back by supporting your local Food Bank.  Visit this website and sign up today: http://www.benefitscal.org/

Food Stamp Challenge, Day 4

Stayed in my Capitol Office until nearly 9 p.m. last night to finish up an Op Ed  and read additional materials and budget impact information coming in from many constituency groups in my district.  I had not packed dinner so was pretty hungry by that time.  To make matters even more interesting, one of our departing  interns had graciously stopped by earlier in the day to drop off some delicious, homemade baklava (I know because she's been treating us to her desserts for the past three years).  Alone in my office with a plate of delectable sweets (and those of you who really know me understand where dessert ranks in my food pyramid!), I was sorely tempted to sneak one.  However, as my NAPAWF sisters taking the challenge this year with me know, one of the rules of the Hunger Challenge is no "free food".  So, I brought my "share" of the treats home to my husband.

Experiencing this reminds me that food commercials frequently blare at us on TV, and we are surrounded by plenty in the Capitol community.  For those whose access to food is restricted by income, transportation, and physical health, watching those food advertisements towards the end of the month when benefits dry up must be similarly challenging.

On my way home, I spent $1.93 on a zucchini which I added to my baked chicken and tofu dinner and a single serving package of ground coffee--Double Dutch Chocolate.  I am going to treat myself to a cuppa joe at the end of Friday when we are expected to vote for another ugly California budget.

Look for my final 2012 installment tomorrow!

Food Stamp Challenge, Day 3

Photo Source

Long day Tuesday, but made it home and prepared "corn cakes" with fresh banana, and made a meal out of more chicken and sliced cucumbers.

During Democratic Caucus yesterday noon, a colleague said he would have joined me but did not have access to a kitchen.  I didn't say anything to him, but want to note here that thousands of CalFresh recipients are in the same boat.  That's why the CalFresh Restaurant Meals program is so important:  http://www.ebtproject.ca.gov/restaurantmeals.aspx.  Although this program is open only to the homeless, elderly, and disabled (although those on SSI are not eligible for SNAP because the benefit amount is "cashed-out" in the monthly grant--we can argue about that another time!), it is another avenue for the hungry among us.

With the heat rising outside, I have been drinking only filtered tap water and coconut milk (which I confess is not a favorite but I put it in my grocery cart because I had a 75 cents off coupon).  Wednesday is food ad day, so I will check the sales and see if I can afford a can of frozen orange juice with my $2.25 in reserve.  Will attend Legislative Women's Caucus "brown bag" luncheon with my real brown bag lunch of a tuna salad sandwich and grapes.  The impending budget vote will affect women, children, the elderly, the disabled, and the poor disproportionately...it saddens me to know that tobacco companies can spend $50M to defeat one ballot measure while millions of Californians are suffering daily from hunger pangs.

Food Stamp Challenge, Day 2

Asm. Yamada's food purchases for the week

Some may question the wisdom of taking on the Hunger Challenge this week, in the difficult run-up to Friday, June 15 constitutional budget deadline.  For those battling hunger, this is the perfect week to highlight that hunger doesn't take a break.

Monday's meals were raisin bran and coconut milk for breakfast; yogurt and banana for lunch; egg salad sandwich, grapes, and a chicken drumstick for dinner.  Am drinking filtered tap water as I did not find a good deal on coffee this year.  I already warned my staff (smile).

With summer vacation, many children who rely upon the free or reduced lunch program during the school year find themselves without basic sustenance.  See http://frac.org/pdf/summer_report_2010.pdf for more information on this important nutrition program.

Tuesday is a difficult day, with committee hearings, Democratic Caucus where I will eat my chicken sandwich and grapes while my colleagues eat our usual nice catered lunch (which the legislators--not the taxpayers--pay for), followed by bill presentations in Senate Human Services and Senate Veterans Affairs.

Additional briefings with staff will be followed by a quick dash to Woodland to attend the Yolo County Farm Bureau meeting recognizing the Future Farmers of America.  A perfect group to end the day with since we are focusing, after all, on food.

More Wednesday.

Food Stamp Challenge, Day 1

Today marks Day 1 of my 2012 Hunger Challenge, my fourth consecutive as a state legislator.  Thanks to the few hardy souls who have joined me in living on a "food stamp budget" of $22.30 for the week.  While we will end our food insecurity in five days, millions of Californians do not have that luxury.

The Supplemental Nutrition Assistance Program (SNAP) administered by the U.S. Department of Agriculture (USDA) did not fare well under the U.S. Senate Agriculture Committee's 2012 Farm Bill mark-up.  U.S. Senator Kirsten Gillibrand (D-NY) has offered an amendment to restore the proposed cuts.  The inevitable complications of an election year point to the final Farm Bill details to be worked out later this year, placing millions of hungry Americans and the farmers who feed America in the balance.  The fight to protect SNAP can and must continue as we continue to make our way back through tough economic times.

Closer to home, this Friday, June 15, is the state budget deadline.  I am calling it "Cut-Mageddon".  According to the Food Research and Action Center (FRAC), over 19 percent of Californians are unable to afford enough food to eat.  Despite this widespread hardship, the Governor's 2012-13 budget calls for more than $2 billion in health and human services reductions.  SNAP remains a 100% federal benefit--but federal reductions could devastate the California program, CalFresh.

Stay tuned.

Davis Bike Club's "Alpinsanity" Fundraiser

DBC Members dropping off their donation

Earlier this year, we were contacted by Deb Ford of the Davis Bike Club announcing that the newly created "April Alpinsanity" fundraiser would benefit the Food Bank of Yolo County (FBYC). Today, a crew from the DBC rode from Davis to FBYC's location in Woodland to drop off the proceeds from their event.

The goal behind Alpinsanity was to donate .05 for every 100 feet in elevation ridden. In total, 48 DBC members rode 1,056,100 feet! Thanks to this effort, FBYC, along with Davis Bicycles, received a donation of $338.78, which will help provide $5,759.26 worth of food value.

Climbing section

Helping dad up the hill

On behalf of FBYC and those we serve, we want to send a HUGE thank you to Deb Ford and the members of DBC for this tremendous, thoughtful, and creative fundraising event! We had a great time tracking the elevation with you and can't wait for next year.

Sierra Foothills ride

Messy bike after a ride

May's Volunteer of the Month: Paul Thao

Paul pictured with his "baby", a bicycle he worked on

During the month of May, we’re pleased to feature Paul Thao as our Volunteer of the Month. With us since early 2012, Paul has generously donated almost 60 hours of his time as a warehouse volunteer.

Originally from Sacramento, Paul enjoys playing volleyball, working on and reading about cars, and bicycles. Though he shied away when asked to talk about himself, he showed a lot of passion when asked about his volunteer time with the Food Bank of Yolo County.

It was apparent to us after one of his first shifts that Paul is an extremely hard worker. We were short-handed and needed help packing bags for our EFAP distribution. Paul stepped right up to the job and demonstrated that he’s a quick learner and is very interested in giving back to his community.

This year, after our Volunteer Appreciation BBQ was wrapping up, Paul even took on dish washing duty. Although we tried to insist that he sit down and relax, he said something to the effect of, “Well, I’m here, I might as well help.”

Thank you for all of your hard work, Paul!

April's Volunteer of the Month: Valerie

This month, we decided to highlight our work-study student who joined the Food Bank of Yolo County (FBYC) last fall. A freshman at Cristo Rey High School, Valerie, or "Baby Valerie" (our Bookkeeper's name is also Valerie) has been a pleasure to work with. She thinks of volunteering as "doing something for someone without being asked, like giving up your time and part of your day to help". Valerie has had experience in many of our programs and has been especially helpful as an office assistant, where she helps answer phones and works on data entry.

When asked if she could share a story about her time at FBYC, Valerie told us about a funny instance where she accidentally rubbed ink from a marker all over her face. She enjoys writing notes on her hands, and must have wiped ink on her upper lip, unknowingly creating a fake mustache.

In her spare time, Valerie likes to go camping, look at landscape photography, and play sports like basketball and volleyball. She also likes to play video games with her little brother.

Thank you Valerie, for your hard work!

Roasted Asparagus Recipe

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A quick and easy way to prepare asparagus as a side dish, the trick for tender roasted spears is to use the thicker ones.  You can substitute balsamic vinegar for the lemon juice and use freshly grated Parmesan cheese as a garnish.
Check it out!  For those who live in or near Woodland,  the Food Bank's Quick and Fresh Market, on the corner of Fortna and Harter, has Durst organic, first of the season asparagus on special this week only for $2.99/lb. The price will go up a bit next week but still be very reasonable for organic. 
Cleo, Food Bank volunteer

 

 

Ingredients

• 1 lb asparagus spears (thick spears are best for roasting)
• 1-2 Tbsp olive oil
• 2 cloves garlic, minced
• Kosher Salt
• Freshly grated black pepper
• Lemon juice

Method

1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.

2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.

3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.


Yield: Serves 4.

Recipe source 

Delicious Big Bowl - Quinoa Recipe

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I came across this recipe on a 'recipe journal' a few years ago when I was trying to find a quinoa recipe to use what I had on hand.  It is very versatile--add or subtract ingredients as you like.
For those who have not used quinoa, the grains need to be rinsed to remove a bitter coating.  I put them in a large strainer and run cold water over them for a minute or two.
 Cleo, Food Bank volunteer


 Ingredients:

2 cups white quinoa, rinsed well
4 scant cups water
1 teaspoon salt
a few splashes of extra virgin olive oil
3 - 4 medium/large potatoes, cut into 1/2-inch dice
1 large yellow onions, chopped
1 clove garlic, chopped
1 cup toasted nuts (walnuts, pine nuts, etc)
1-2 cups lightly cooked asparagus, cut into 1/2-inch segments
another splash or two of good olive oil or citrus dressing

Directions:

Bring the quinoa, water and salt to a boil in a large thick-bottomed pot. Reduce heat and simmer for about 20 minutes or until the quinoa opens up revealing a little spiral and is soft and pleasant to chew. If there is any remaining liquid at this point, drain it off and set the quinoa aside.
Warm a splash of olive oil in a skillet over medium-high heat, then add the potatoes and a couple pinches of salt. Toss to coat the potatoes and cover for a few minutes to allow the insides of the potatoes to sweat and cook. Uncover, toss again, then cook a few minutes longer (uncovered) until the potatoes start to get some color. Continue tossing every few minutes to get more color and crispness. When they are cooked through and pleasantly crunchy, season to taste with salt and scoop out onto a plate. Set aside.
In the same skillet (no need to clean) warm another splash of oil. Add the onions and garlic and cook for 4-5 minutes or until they soften up a bit.
Toss the quinoa with a splash of olive oil . Serve each bowl of quinoa topped with potatoes, onions, nuts and asparagus. Alternately, you can toss everything together in one big bowl and serve it up family-style.
Serves 4 - 6.

Recipe source 
 

March's Volunteer of the Month: Terryl Lee

This month, we are pleased to announce that Terryl Lee, or "Lee", is Volunteer of the Month! A committed volunteer since January 2012, Lee has donated nearly 140 hours of time. A resident of West Sacramento, he first heard about the Food Bank of Yolo County from Senator John Burton. Lee decided to volunteer as a way to keep his truck driving and maintenance skills up to date and because he knew there was a need for extra help.

Thank you, Lee, for all of your hard work!

Are you interested in becoming a volunteer? Please our website to learn more: www.foodbankyc.org

Asparagus and Avocado Wraps

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The Vernal Equinox is upon us, the weather is warming up and it is the beginning of asparagus season.  I posted this recipe last May and these wraps are good enough to repeat it.  When cut in half they can be appetizers or  lunch, although half of one was not nearly enough for me
You might want to try substituting quinoa for the rice as a variation.
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

Roasted Baby Carrots

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Spring is one of the best times of the year for baby carrots.  They are sweet and not as pithy as the larger carrots.  For this recipe it is important to use baby carrots that are sold in bunches rather than   the small capsule-shaped 'baby' carrots that are sold in bags.  You can prepare the carrots, put them in the oven to roast and finish preparing the rest of your meal.

 Cleo, Food Bank volunteer

 

 

 Ingredients

• 1 1/2 lbs of 5 inch long baby carrots, carefully washed, patted dry, greens cropped to 1 inch above top of carrot
• 1 medium red onion, peeled, cut lengthwise (root to top) into 8-12 wedges
• 2 Tbsp olive oil
• 1 Tbsp fresh chopped rosemary, or 1 teaspoon of dried rosemary
• Garlic powder (or fresh minced garlic added to the olive oil)
• Salt
• Freshly ground black pepper

Method

1 Preheat oven to 400°F. Gently toss together the carrots, red onion, rosemary to coat with the olive oil. Lay out on a rimmed baking pan, lined with aluminum foil. Sprinkle with garlic powder, salt, and pepper.

 2 Roast for 30 to 40 minutes on middle rack or bottom rack, until well browned.

Serves 4.

Recipe source

Applesauce Carrot Cake

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This recipe makes one of the best carrot cakes--moist, flavorful and with much fewer calories than most carrot cakes.  The secret is using applesauce as a substitute for most of the oil called for in other recipes.  And of course you want a cream cheese frosting.  Most of the recipes for that include butter as well as the cream cheese--but it is not really needed--and  I also greatly reduced the amount of powdered sugar.

Cleo, Food Bank volunteer   

 

Ingredients

• 2 cups whole grain flour
• 1/2 cup sugar
• 2 teaspoons baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 3/4 cup unsweetened applesauce
• 1/4 cup olive oil
• 3 large eggs
• 3 cups carrots, coarsely chopped

Directions

1. In a large mixing bowl, combine, flour, sugar, baking soda, cinnamon, nutmeg and salt.

2. In a separate small bowl, combine the applesauce, oil and eggs. Add to the flour mixture, stirring until the ingredients are well blended. Add the carrots and mix again.

3. Pour the batter into a greased 9" tube pan, or use a 9" x 13" rectangular cake pan, or two bread loaf pans, or a cupcake pan.

4. Bake the cake in a preheated 350° F oven for about 1 hour, 10 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean. Set the cake on a wire rack for five minutes. Then, run a knife around the edges of the pan to loosen the cake, and turn the cake out onto the rack to cool.

Serves 16.

Recipe source

CALORIES: 145.8  |  FAT: 5.7g  |  PROTEIN: 3.6g  |  CARBS: 21.5g  |  FIBER: 2.9g

Baked Kale Chips

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"Kale chips?" you say.  There is a trend in snacks these days toward chips made from vegetables other than potato. I have seen them  marketed at a local food co-op. But, as you can see from this recipe, you can make your own at home.  It is quick and easy and the word is that they are so good you can't stop at eating just one.

Give it a try.

Cleo, Food Bank volunteer

 

Ingredients

• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon regular or seasoned salt

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes. 

Prep Time:  10 Min     Cook Time:  10 Min   Ready In:  20 Min

Recipe source

Kale and White Bean Stew

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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

Recipe source

Garlicky Lacinato Kale

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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).  

 Recipe source