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.
Recipe source

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

March's Volunteer of the Month: Cleo Opera

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

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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

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

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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

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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

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)

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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

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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

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

Purple Bed

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

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

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

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...

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

Photo source

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

Cleo, Food Bank Volunteer




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

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