To start off, here's a list of produce in my food bank that you may or may not know how to cook:
- Collard Greens
Let's go in order....
Baked Rigatoni with Italian Sausage and Fennel:
Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves. When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.
1 lb beet root, peeled, and coarsely grated
about 3 Tbsp. lemon juice, to taste
about 3 tsp. salt, to taste
2 hard boiled eggs, chopped
1 cup cucumber julienned (or in matchstick like cuts)
1/2 cup thinly sliced scallions
1/4 cup finely chopped dillsour cream, for garnish
Bring water to a boil and add grated beets. Lower heat and simmer for about 15 minutes. Turn off the heat and let the soup cool slightly. Add lemon juice and salt. Taste and adjust if necessary. Let the soup cool on the stove top then chill in the refrigerator until ready to serve. Combine eggs, cucumbers, scallions, and dill in a bowl and store in the fridge until ready to serve. When ready to serve: Divide egg mixture between 6 bowls. Ladle soup over mixture, and garnish with sour cream. Makes 6 servings.
Potato and Parsnip Mash:
2 Russet Potatoes, pealed and in 1in pieces
2 Parsnips, pealed and cut into 1/2in pieces
2 med. Carrots, pealed and cut into 1/2in slices
2 Tablespoon butter
2 Tablespoon brown sugar
1/2 teaspoon salt
Place the potato, parsnip and carrot in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. In a small bowl, mash the vegetables with milk, butter, brown sugar and salt. Serves 4.
Zesty Collard Greens:
Now you know how to use the produce at the food bank that you may not know how to use!