Foodie Fun
Here it is foodies . . . a home for some of the fabulous culinary delights that you can create using the monthly offerings from the Redwood Empire Food Bank.
Thanks to the Redwood Empire Food Bank and the dedicated volunteers of Seven Flags of Sonoma for making these delicious possibilities a reality! Your care and kindness nourish more than the body and we sincerely thank you!
Foodie Fun Recipes
Roast Chicken with Cranberry Glaze
Ingredients:
· 1 whole roasted
chicken or rotisserie chicken
· 1 cup canned
cranberry sauce
· 1 tbsp Dijon
mustard
· 1 tbsp apple
cider vinegar
· Salt and pepper
to taste
Instructions:
1. In a small saucepan, combine
cranberry sauce, Dijon mustard, and apple cider vinegar. Heat until smooth and
bubbling.
2. Brush the glaze over warmed
chicken or serve on the side as a dipping sauce.
Broccoli & Cheese Bake
Ingredients:
· 2 cups cooked
broccoli florets
· 1 cup
Velveeta-style cheese, cubed
· 2 eggs, beaten
· 1/2 cup milk
· 1/4 cup
breadcrumbs (optional)
· Salt and pepper
to taste
Instructions:
3. Preheat oven to 375°F.
4. Mix eggs, milk, cheese,
salt, and pepper. Stir in broccoli.
5. Pour into greased baking
dish, top with breadcrumbs if using.
6. Bake for 25–30 minutes until
golden and set.
Instant Pot Chicken & Stuffing Dinner
Ingredients:
· 1 lb boneless
chicken thighs or breasts
· 1 box stuffing
mix
· 1 1/2 cups
chicken broth
· 1/2 cup diced
onions or celery (optional)
· 1 can diced
tomatoes (drained) (optional)
Instructions:
7. Add chicken to bottom of
Instant Pot.
8. Sprinkle stuffing mix over
top. Pour broth over all, then add optional vegetables and tomatoes.
9. Seal lid and cook on high
pressure for 10 minutes. Quick release and fluff stuffing before serving.
Easy Dump Cake with Canned Fruit
Ingredients:
· 2 cans fruit
(peaches, pineapple, or fruit cocktail), undrained
· 1 box yellow or
white cake mix
· 1/2 cup (1 stick)
butter, sliced
Instructions:
10. Preheat oven to 350°F.
11. Pour fruit with juice into a baking dish.
Sprinkle dry cake mix evenly over fruit. Place butter slices on top.
12. Bake 40–45 minutes or until golden and
bubbly.
Autumn Fruit Salad with Honey-Lemon Dressing
Ingredients:
· Assorted fruit:
apples, pears, oranges, grapes
· 1 tbsp lemon
juice
· 1 tbsp honey
· Optional:
cinnamon or chopped nuts
Instructions:
13. Chop fruit into bite-size pieces and place in
a large bowl.
14. Mix lemon juice and honey. Pour over fruit
and toss. Sprinkle with cinnamon or nuts if desired.
OCTOBER 2025
One-Pan Ground Beef & Fall Vegetable Hash
A hearty, complete meal in one skillet using ground beef, potatoes, carrots, and onions. Easy to digest and packed with comfort!
- 1 lb ground beef (or omit for vegetarian version)
- 3-4 medium potatoes, diced small (about 1/2-inch cubes)
- 2-3 carrots, diced
- 1 onion, diced
- 2-3 tablespoons oil (if making vegetarian)
-Salt, pepper, and any seasonings you have (garlic powder, paprika)
Optional: 1 egg per person, fried on top
Stovetop Method:
1. Heat 1 Tbsp oil in a large skillet over medium-high heat.
2. Add ground beef and cook, breaking it up, until browned (about 5-7 minutes). If making vegetarian, skip this step.
3. Push beef to the side (or start here if vegetarian) and add diced potatoes. Cook 8-10 minutes, stirring occasionally, until they start to brown.
4. Add carrots and onions, cook another 5-7 minutes until everything is tender.
5. Season with salt, pepper, and your favorite spices.
6. Optional: Make small wells in the hash and crack eggs into them. Cover and cook 3-5 minutes until eggs are set.
1. Press "Sauté" and brown ground beef, breaking it up (about 5 minutes). Drain excess fat if
needed.
2. Add diced potatoes, carrots, onions, and 1/2 cup water or broth.
3. Close lid, set to "Pressure Cook" on HIGH for 5 minutes.
4. Quick release pressure.
5. If there's extra liquid, press "Sauté" again to cook it off.6. Season and serve!
Air Fryer Method:
1. Toss diced potatoes and carrots with a little oil, air fry at 400°F for 15 minutes, shaking halfway.
2. While vegetables cook, brown ground beef in a skillet on the stove with onions.
3. When vegetables are crispy, toss everything together and season.
- Cut potatoes small so they cook faster
- Add a handful of diced cucumber at the end for a cool, fresh crunch
- Serve with a dollop of yogurt on top
- For vegetarian version: use 2-3 Tbsp oil and add all vegetables together
A classic comfort dish that's filling, budget-friendly, and perfect warm or cold. Great for breakfast, lunch, or dinner!
Ingredients:
- 6-8 eggs
- 3-4 medium potatoes, peeled and thinly sliced (or diced small)
- 1 large onion, thinly sliced
- 3-4 tablespoons oil
- Salt and pepper to taste
- Optional: diced carrots, bell peppers if available
1. Heat 3 Tbsp oil in a large non-stick or cast iron skillet over medium heat.
2. Add sliced potatoes and onions. Cook slowly, stirring occasionally, for 15-20 minutes until potatoes are tender but not browned. (Lower heat if needed—you're softening, not frying!)
3. Meanwhile, beat eggs in a large bowl with salt and pepper.
4. When potatoes and onions are soft, drain off most of the oil (save it for another use).
5. Add potato mixture to the beaten eggs and stir gently to combine. Let sit 5 minutes.
6. Heat 1 Tbsp oil in the same skillet over medium-low heat.
7. Pour in egg-potato mixture, spreading evenly. Cook 8-10 minutes until edges are set but center is still slightly jiggly.
8. Carefully flip using a large plate: slide tortilla onto plate, invert pan over it, and flip back into pan. Cook another 5-7 minutes.
9. Slide onto a plate. Serve warm, room temperature, or cold!
1. Preheat oven to 350°F. Grease a 9-10 inch oven-safe skillet or baking dish.
2. Heat 2 Tbsp oil in a skillet. Cook potatoes and onions until tender (15-20 minutes).
3. Beat eggs with salt and pepper. Stir in cooked potatoes and onions.
4. Pour into greased baking dish.
5. Bake 25-30 minutes until set in the center and lightly golden on top.
6. Let cool 5 minutes before slicing.
1. Grease a 7-inch round pan that fits in your Instant Pot.
2. In a skillet on the stove, cook potatoes and onions in oil until just tender (about 10 minutes).
3. Beat eggs with salt and pepper, stir in potato mixture.
4. Pour into greased pan and cover tightly with foil.
5. Add 1 cup water to Instant Pot, place trivet inside, and set pan on trivet.
6. Pressure cook on HIGH for 20 minutes.
7. Natural release for 10 minutes, then quick release.
8. Carefully remove pan and let cool 5 minutes before slicing.
- Cutting potatoes thin helps them cook faster
- This keeps in the fridge for 3-4 days—great for meal prep!
- Serve with a simple cucumber and yogurt salad on the side
- Add leftover ground beef for extra protein
A protein-packed dish that works for any meal. Use what you have—it's flexible and forgiving!
Ingredients:
- 8 eggs
- 1 cup milk or yogurt (thin it with a little water if too thick)
- 1 cup cooked diced potatoes
- 1 cup chopped vegetables (carrots, onions, cucumber)
- 1/2 lb cooked ground beef (optional—leave out for vegetarian)
- Salt, pepper, garlic powder to taste
- Optional: any cheese you have
Oven Method:
1. Preheat oven to 350°F. Grease a 9x13 inch baking dish or pie pan.
2. In a large bowl, whisk eggs and milk together.
3. Stir in cooked potatoes, chopped vegetables, cooked ground beef (if using), and seasonings.
4. Pour into greased dish.
5. Bake 35-40 minutes until set in the center and lightly golden on top. A knife inserted in the center should come out clean.
6. Let cool 10 minutes before slicing.
1. Grease a 7-inch round pan that fits in your Instant Pot.
2. Whisk eggs and milk, stir in vegetables, potatoes, meat (if using), and seasonings.
3. Pour into greased pan and cover tightly with foil.
4. Add 1 cup water to Instant Pot, place trivet inside, set pan on trivet.
5. Pressure cook on HIGH for 25 minutes.
6. Natural release for 10 minutes, then quick release remaining pressure.
7. Carefully remove pan. Let rest 10 minutes before serving.
1. Use a small baking dish that fits in your air fryer basket (6-7 inches).
2. Prepare egg mixture as above, pour into greased dish.
3. Air fry at 320°F for 20-25 minutes until set in center.
4. Check after 15 minutes—cooking time varies by air fryer model.
- Use leftover cooked vegetables—no need to cook them fresh
- This freezes beautifully! Cut into portions and wrap individually
- Serve with fresh sliced cucumbers or a simple yogurt dressing
- Great for breakfast, lunch, dinner, or snacks!
A warm, comforting dessert using this month's fresh fruit and chocolate chip cookies. Smells like fall, tastes like home!
Ingredients:
- 3-4 apples, cored and diced
- 2-3 pears, cored and diced
- 2-3 tablespoons sugar (or to taste)
- 1/2 teaspoon cinnamon
- 1 tablespoon lemon juice (or water)
- 4-6 chocolate chip cookies, crushed
- Optional: 1 tablespoon butter or oil for topping
- Optional: serve with yogurt
Oven Method
1. Preheat oven to 375°F. Grease a baking dish.
2. In a bowl, toss apples and pears with sugar, cinnamon, and lemon juice.
3. Pour fruit into baking dish.
4. Crush cookies into coarse crumbs and sprinkle over fruit. Dot with small pieces of butter if using.
5. Cover with foil and bake 25 minutes.
6. Remove foil and bake another 10-15 minutes until fruit is bubbly and topping is slightly crispy.
7. Let cool slightly—it will thicken as it cools.
8. Serve warm or cold, plain or with a dollop of yogurt!
1. Place apples and pears in the Instant Pot with sugar, cinnamon, and lemon juice.
2. Close lid, set to "Pressure Cook" HIGH for 3 minutes.
3. Quick release pressure.
4. Spoon fruit into serving bowls and top with crushed cookies.
5. Optional: If fruit is too liquidy, press "Sauté" and simmer 5-10 minutes to thicken.
1. Place fruit mixture in an air fryer-safe baking dish.
2. Sprinkle crushed cookies on top.
3. Air fry at 350°F for 12-15 minutes until bubbly and soft.
4. Stir once halfway through if needed.
5. Cool slightly before serving.
1. Cook fruit with sugar, cinnamon, and a splash of water in a pot over medium heat for 15-20 minutes, stirring occasionally.
2. When fruit is soft, spoon into bowls and top with crushed cookies.
- This is even better the next day!
- Add a handful of crushed cookies to yogurt for a parfait-style breakfast
- Leave out the cookies and serve the warm fruit over oatmeal
- Plums or watermelon can be added too—use what you have!
1. Chicken & Veggie Potato Hash (or Fried Rice)
Ingredients:- 1 lb ground chicken
- 3-4 medium potatoes, diced small (about ½-inch cubes)
- 1-2 carrots, diced
- 1 onion, diced
- 2-3 tablespoons oil
- Salt, pepper, and any seasonings you have (garlic powder, paprika)
- Optional: diced tomatoes on top
Stovetop Method:
- Heat oil in a large skillet over medium-high heat
- Add diced potatoes and cook 8-10 minutes, stirring occasionally, until they start to brown
- Add ground chicken, breaking it up as it cooks, about 5-7 minutes
- Add carrots and onions, cook another 5-7 minutes until everything is tender
- Season with salt, pepper, and your favorite spices
- Optional: Top with diced tomatoes and warm through
- Serve hot!
Instant Pot Method:
- Press "Sauté" and add oil
- Brown ground chicken, breaking it up (about 5 minutes)
- Add diced potatoes, carrots, onions, and ½ cup water or broth
- Close lid, set to "Pressure Cook" on HIGH for 5 minutes
- Quick release pressure
- If there's extra liquid, press "Sauté" again to cook it off
- Season and serve!
Air Fryer Method:
- Toss diced potatoes with a little oil, air fry at 400°F for 15 minutes, shaking halfway
- While potatoes cook, brown ground chicken in a skillet on the stove with carrots and onions
- When potatoes are crispy, toss everything together
- Or: cook everything together in air fryer at 380°F for 18-20 minutes, stirring halfway
Tips: Cut potatoes small so they cook faster. If you have leftover rice, you can use that instead of potatoes for fried rice!
2. Loaded Baked Potato Bar
Ingredients- Potatoes (1 per person)
- Ground chicken, cooked and seasoned
- Cheese, shredded
- Diced tomatoes
- Onions, diced (raw or sautéed)
- Any other toppings you have
Oven Method:
- Wash potatoes, poke with a fork several times
- Bake at 400°F for 45-60 minutes until tender
- Or microwave: poke holes, microwave 5-8 minutes per potato
Instant Pot Method:
- Wash and poke potatoes with a fork
- Add 1 cup water to Instant Pot, place trivet inside
- Put potatoes on trivet
- Close lid, set to "Pressure Cook" HIGH for 12-15 minutes (depending on potato size)
- Natural release for 10 minutes, then quick release remaining pressure
- Optional: For crispy skin, rub with oil and place under broiler for 5 minutes
Air Fryer Method:
- Wash potatoes, poke with fork, rub with a little oil and salt
- Air fry at 400°F for 35-40 minutes (depending on size), turning halfway
- Potatoes are done when fork-tender
Cook the chicken: Brown ground chicken in a pan, breaking it apart. Season with salt, pepper, and any spices you like
Prep toppings: Dice tomatoes and onions, shred cheese
Assemble: Cut open hot baked potatoes, fluff insides with a fork, then let everyone add their favorite toppings!
Topping ideas: Chicken, cheese, tomatoes, onions, diced cucumber, or keep it simple with just butter and salt!
3. Crunchy Apple & Carrot Slaw
Ingredients:- 2-3 carrots, shredded or julienned
- 2 apples, diced or julienned
- 2-3 tablespoons mayonnaise (or to taste)
- 1-2 tablespoons vinegar (any kind)
- 1 tablespoon sugar or honey (optional)
- Pinch of salt
How to make it:
- Shred or cut carrots into thin strips (use a grater, vegetable peeler, or knife)
- Cut apples into thin strips or small dice
- In a bowl, mix mayo, vinegar, sugar (if using), and salt
- Toss carrots and apples with dressing
- Refrigerate at least 30 minutes before serving (flavors get better!)
- Stir again before serving
Tips:
- If you don't have mayo, just use vinegar and a little oil
- Add raisins or nuts if you have them!
- If carrots are tough, you can steam them in the Instant Pot for 0 minutes (yes, zero!) with quick release to soften them slightly while keeping the crunch
4. Roasted Strawberry & Pear Compote
Ingredients:- 1-2 cups strawberries, hulled and halved
- 2-3 pears, cored and diced
- 2-3 tablespoons sugar (or honey)
- Optional: pinch of cinnamon or squeeze of lemon
Oven Method:
- Preheat oven to 375°F
- Cut strawberries in half, dice pears into chunks
- Place fruit in a baking dish
- Sprinkle with sugar and cinnamon if using
- Roast for 20-25 minutes until fruit is soft and bubbly
- Let cool slightly - it will thicken as it cools
- Serve warm or cold
Stovetop Method:
- Cook fruit with sugar in a pot over medium heat for 15-20 minutes, stirring occasionally
Instant Pot Method:
- Add strawberries, pears, and sugar to the pot
- Close lid, set to "Pressure Cook" HIGH for 3 minutes
- Quick release pressure
- If too liquidy, press "Sauté" and simmer until thickened (5-10 minutes)
- Cool and serve!
Air Fryer Method:
- Place fruit in an air fryer-safe baking dish
- Sprinkle with sugar
- Air fry at 350°F for 12-15 minutes until bubbly and soft
- Stir once halfway through
- Cool slightly before serving
Serving ideas: Great as a side dish, on toast, over ice cream, or with yogurt!
Chilled Cucumber Soup
Ingredients:
2 large cucumbers, peeled and chopped
1 cup plain yogurt or sour cream
1 small clove garlic, minced
Juice of ½ lemon
1 tbsp olive oil
Salt and pepper to taste
Optional: fresh mint or parsley
Instructions:
Combine cucumbers, yogurt, garlic, lemon juice, and olive oil in a blender or bowl with immersion blender.
Blend until smooth. Season with salt and pepper.
Chill for at least 1 hour. Serve cold, garnished with herbs if available.
Blackberry Watermelon Salad
Ingredients:
2 cups watermelon, cubed
1 cup fresh or thawed blackberries
1 tbsp lemon juice or balsamic vinegar
Optional: pinch of salt or drizzle of honey
Instructions:
Combine watermelon and blackberries in a bowl.
Drizzle with lemon juice or vinegar.
Chill until ready to serve. Serve cold.
Creamy Chicken Salad Lettuce Wraps
Ingredients:
2 cups cooked chicken, shredded or chopped
2 ribs celery, chopped
1 apple, diced
1/4 cup plain yogurt or sour cream
1 tsp mustard (optional)
Salt and pepper to taste
Lettuce leaves (Little Gem or romaine)
Instructions:
In a large bowl, mix chicken, celery, apple, yogurt, and mustard (if using).
Season with salt and pepper.
Scoop into individual lettuce leaves and serve chilled.
Easy Potato Salad
Ingredients:
2–3 medium potatoes, peeled and cubed
2 hard-boiled eggs (optional), chopped
1/3 cup mayonnaise or plain yogurt
1 tbsp mustard
1/4 cup chopped onion or celery
Salt and pepper to taste
Instructions:
Boil potatoes until fork-tender, about 10–12 minutes. Drain and cool.
In a bowl, mix mayo/yogurt, mustard, onion/celery.
- Gently fold in potatoes and eggs (if using). Chill before serving.
AUGUST 2025
Ground Chicken & Veggie Stir-Fry
Categories: Dinner, One-Pan Meals
Servings: 4
Prep Time: 10 mins
Cook Time: 15 mins
Ingredients
1 lb ground chicken
2 cups broccoli florets
1 cup carrots, thinly sliced
1 cup celery, thinly sliced
½ onion, chopped
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp garlic, minced
½ tsp red pepper flakes (optional)
Directions
Heat sesame oil in a large skillet over medium-high heat.
Add onion and garlic, sauté 2 minutes.
Add ground chicken; cook until browned, breaking it up as it cooks.
Stir in broccoli, carrots, and celery. Cook 5 minutes, until veggies are tender-crisp.
Add soy sauce and red pepper flakes; stir to combine.
Serve over rice, noodles, or as-is.
Cool Cucumber Gazpacho (No-Cook)
Categories: Soup, Summer
Servings: 4
Prep Time: 10 mins
Chill Time: 1 hour
Ingredients
2 large cucumbers, peeled and chopped
3 gazpacho tomatoes or 3 cups ripe tomatoes, chopped
1 celery stalk, chopped
½ onion, chopped
2 tbsp olive oil
1 tbsp red wine vinegar
1 garlic clove
Salt & pepper to taste
Directions
Add cucumbers, tomatoes, celery, onion, garlic, olive oil, and vinegar to a blender.
Blend until smooth.
Season with salt and pepper.
Chill at least 1 hour before serving cold.
Roasted Broccoli & Carrots with Onion Butter Glaze
Categories: Sides, Vegetables
Servings: 4
Prep Time: 10 mins
Cook Time: 25 mins
Ingredients
2 cups broccoli florets
2 cups carrots, sliced into sticks
2 tbsp olive oil
1 small onion, finely chopped
2 tbsp butter (or olive oil for vegan)
Salt & pepper to taste
Directions
Preheat oven to 400°F.
Toss broccoli and carrots with olive oil, salt, and pepper.
Spread on a baking sheet; roast 20 minutes.
Meanwhile, sauté onion in butter until caramelized, about 5 minutes.
Toss roasted vegetables in the onion butter glaze. Serve hot.
Plum & Pear Crisp
Categories: Dessert, Fruit
Servings: 6
Prep Time: 15 mins
Cook Time: 35 mins
Ingredients
Filling:
3 cups plums, sliced
3 cups pears, sliced
¼ cup sugar
1 tbsp lemon juice
½ tsp cinnamon
Crumble Topping:
1 cup rolled oats
½ cup flour
½ cup brown sugar
½ cup butter, cubed
Directions
Preheat oven to 375°F.
In a bowl, combine plums, pears, sugar, lemon juice, and cinnamon. Spread in a greased baking dish.
Mix oats, flour, brown sugar, and butter until crumbly. Sprinkle over fruit.
Bake 35 minutes, until topping is golden and fruit is bubbling.
Watermelon, Cucumber & Feta Salad
Categories: Salad, Summer
Servings: 6
Prep Time: 10 mins
Ingredients
4 cups watermelon, cubed
2 cucumbers, sliced
½ cup feta cheese (optional, omit for vegan)
2 tbsp olive oil
1 tbsp balsamic glaze
Fresh mint or basil, chopped
Directions
Combine watermelon, cucumber, and feta in a large bowl.
Drizzle with olive oil and balsamic glaze.
Sprinkle mint or basil on top.
Toss gently and serve chilled.
Foodie Fun – July Recipes
July 29 Recipes
Croque Maman
A fancy-sounding grilled sandwich using CSFP cheese, bread, and whatever veggies
you have. Think: toasted comfort food with a Parisian wink.
Ingredients:
2 slices bread (any kind)
2 slices CSFP cheese (Velveeta-style)
1/4 cup sliced onion or celery
Optional: butter, mustard, leftover meat or egg
Instructions:
1. Lightly sauté the onion or celery in a bit of oil or butter.
2. Assemble sandwich with cheese and sautéed veg.
3. Grill on stovetop until golden and melty.
One-Pot Ground Beef & Veggie Hash
Simple, hearty, and flexible. Serve with bread or over rice if available.
Ingredients:
1/2 lb ground beef
2 potatoes, diced
1 carrot, chopped
1/2 onion, chopped
Salt, pepper, garlic or seasoning blend
Instructions:
1. Brown beef in a pot or skillet.
2. Add chopped veggies. Cook until tender, about 15 minutes.
3. Season and serve. Add water if needed to steam veggies.
Crisp Cucumber & Celery Salad (Vegan)
Cool, crunchy, and totally refreshing.
Ingredients:
1 cucumber, sliced
1 celery stalk, chopped
1/4 onion, thinly sliced
2 tsp vinegar + 1 tsp oil
Pinch of salt, pepper, or sugar
Instructions:
1. Toss all ingredients in a bowl.
2. Let sit 10 minutes to marinate. Serve cold.
Summer Fruit Crumble (Vegan Option!)
A sweet treat made with what you have. Use plums, apples, grapes, or pears.
Ingredients:
2 cups chopped fruit
1 Tbsp sugar or fruit cup juice
1/2 cup oats + crushed crackers or cereal
1 Tbsp oil or butter (optional)
Instructions:
1. Place fruit in a greased baking dish.
2. Mix topping and sprinkle on fruit.
3. Bake at 350°F for 25 minutes or until bubbly.
BONUS VEGAN: Watermelon-Pear Gazpacho
A chilled blender soup that looks fancy and tastes refreshing.
Ingredients:
2 cups cubed watermelon
1 ripe pear, chopped
1/2 cucumber, peeled
1 tsp vinegar or lime juice
Salt to taste
Instructions:
1. Blend everything until smooth.
2. Chill 30 minutes before serving. Serve in a cup or bowl with a parsley leaf if
you’re feeling fancy!
Mushroom Madness!
Boy oh boy, were there a lot of mushrooms yesterday.
And not just your average button mushrooms—this was a full-on fungi fiesta!
If you're curious about what kinds you received (and what to do with them), here are two great resources:
Learn about the different types of mushrooms:
https://www.epicurious.com/
Explore tons of mushroom recipes:
59 Mushroom Recipes You’ll Make Again and Again
|
Sticky Citrus-Glazed Chicken Drumsticks (Instant Pot or Oven)
A sweet-savory glaze using orange juice and pantry basics turns plain chicken legs into something special.
Ingredients:
Chicken drumsticks
Juice from 1–2 oranges
2 Tbsp soy sauce or vinegar
1–2 Tbsp sugar or honey
Optional: garlic, chili flakes, or ginger
Instant Pot Version:
Add drumsticks and ½ cup water. Cook on High Pressure for 10 minutes (fresh) or 15 minutes (frozen).
Quick release. Drain liquid. Switch to Sauté mode.
Stir in glaze ingredients. Cook drumsticks in glaze, turning until sticky and coated.
Oven Version:
Mix glaze and pour over drumsticks in baking dish.
Bake at 375°F for 45 minutes, turning once, until golden and sticky.
Crustless Veggie Egg Bake (Oven or Instant Pot)
Great for breakfast, lunch, or leftovers. Use eggs, potatoes, celery, carrots, and onion.
Ingredients:
6 eggs
1 cup chopped cooked potatoes
1–2 cups chopped veggies (celery, carrot, onion, etc.)
½ cup milk
Salt, pepper, herbs
Optional: cheese or cooked chicken
Instructions:
Whisk eggs and milk. Stir in veggies and seasoning.
Pour into greased baking dish or Instant Pot safe pan.
Oven: Bake at 350°F for 30–35 minutes until set.
Instant Pot: Use pot-in-pot method with 1 cup water in base. Steam on High for 20–25 minutes. Natural release.
Potato Salad with Crunch (No Mayo Needed!)
Use your potatoes, celery, onions, and carrots in this summer salad with a vinegar-style dressing.
Ingredients:
2–3 potatoes, cooked and cubed
½ cup diced celery
¼ cup chopped onion
Grated carrot
Dressing: 2 Tbsp vinegar, 1 Tbsp oil, salt, pepper, pinch sugar or mustard
Instructions:
Mix veggies and toss with dressing. Chill before serving.
Optional: Add chopped boiled egg or spoonful of half and half for creamier texture.
Little Gem Lettuce Wraps or Salads
Use lettuce as the base for:
Egg salad
Cold chicken salad
Roasted veggie wraps
Crumbled crackers + cheese + fruit for a summer "snack plate"
No-Bake Almond Crunch Bars (Fridge Snack)
Use Nut-Thins and Blue Diamond Cocoa Almonds to make a sweet-savory summer snack.
Ingredients:
1 cup crushed Nut-Thins
½ cup chopped cocoa almonds
¼ cup peanut butter or other nut butter
2–3 Tbsp honey or syrup
Instructions:
Mix all ingredients and press into small lined dish.
- Chill for 1 hour. Cut into bars or squares.
Foodie Fun – June Edition
Cooking with Care from the Redwood Empire Food Bank & the Volunteers at Seven Flags of Sonoma
This month’s surprise ingredient? A half-gallon of half and half!
And while eggs and bread took the month off, we’ve cooked up four creamy, comforting recipes that stretch your ingredients and warm your belly—plus a couple spicy extras for that pile of jalapeños!
Creamy Chicken & Vegetable Chowder
This cozy chowder makes the most of frozen chicken legs, carrots, potatoes, onions, and half and half. A great way to batch-cook and freeze—or share with neighbors.
Ingredients:
4 chicken legs (skin removed if desired)
3 russet potatoes, peeled and cubed
2 carrots, sliced
1 onion, diced
2 cups half and half
2 cups water or broth
Salt, pepper, thyme to taste
Instructions:
In a large pot, boil chicken legs in water or broth until cooked through (about 30 minutes).
Remove chicken, cool slightly, shred the meat, and return it to the pot.
Add potatoes, carrots, and onions. Simmer for 15–20 minutes until veggies are tender.
Stir in half and half. Season with salt, pepper, and thyme. Heat gently for 10 minutes—do not boil.
Oven-Baked Chicken with Creamy Zucchini-Potato Gratin
Serve baked chicken legs with this bubbling side dish made from fresh zucchini, potatoes, and onions in a creamy sauce.
Ingredients:
4 chicken legs
2 potatoes, thinly sliced
1 large zucchini, thinly sliced
1 onion, thinly sliced
1½ cups half and half
Salt, pepper, garlic powder
Optional: shredded cheese or breadcrumbs
Instructions:
Preheat oven to 375°F. Season chicken and bake for 45–50 minutes.
In a greased baking dish, layer the sliced potatoes, zucchini, and onions.
Pour seasoned half and half over the veggies. Top with cheese or breadcrumbs if available.
Cover with foil and bake for 30 minutes. Remove foil and bake another 15–20 minutes until golden and bubbling.
Apple-Nectarine Crumble (No Eggs, No Bread, No Problem!)
No eggs? No problem. This fruit crumble is easy, forgiving, and full of flavor.
Ingredients:
2 apples, chopped
2 nectarines, chopped
2–3 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon flour or cornstarch (optional)
½ cup oats
¼ cup flour (or more oats if no flour)
2 tablespoons oil, butter, or margarine
Optional: splash of half and half in topping
Instructions:
Preheat oven to 375°F.
In a baking dish, toss fruit with sugar, cinnamon, and thickener (if using).
In a bowl, mix oats, flour, and oil or butter until crumbly. Add a splash of half and half if you like.
Sprinkle topping over fruit. Bake 30–35 minutes until bubbly and golden.
Citrus-Spiked Rice Pudding
A warm or chilled dessert made from pantry basics and a little creativity.
Ingredients:
1 cup cooked white rice (day-old is fine)
2 cups half and half
¼ cup sugar (or to taste)
½ teaspoon vanilla
1 teaspoon orange zest or a squeeze of orange juice
Optional: dash of cinnamon or nutmeg
Instructions:
In a saucepan, combine rice, half and half, sugar, and zest.
Cook over medium heat, stirring often, for 20–25 minutes until thick and creamy.
Remove from heat and stir in vanilla. Serve warm or chilled.
Spicy Extras – Use Those Jalapeños!
Bacon-Wrapped Jalapeño Poppers with Velveeta Cheese
Got bacon and that block of melty cheese? Here’s a crowd-pleasing snack:
https://midwestmodernmomma.
Homemade Jalapeño Jelly
Sweet, spicy, and shelf-stable. Great with toast, crackers, or cornbread:
Jalapeño Jelly
|
No Bread? No Problem!
Serve soup over rice or mashed potatoes
Use fruit crumbles instead of bread pudding
Want a quick flatbread recipe? Just ask—we’ve got a 2-ingredient version using flour and water!
Big thanks to the Redwood Empire Food Bank and the volunteers at Seven Flags of Sonoma for helping our kitchens stay full and flavorful. See you next month with more Foodie Fun!
These recipes are inspired by the monthly deliveries from the
Redwood Empire Food Bank and made possible thanks to the
dedicated volunteers at Seven Flags of Sonoma.Your care and kindness nourish more than just the body—thank you!
On April 22, 2025,
the following foods were in the distribution: chicken legs, apples,
potatoes, zucchini,radishes, onions, carrots, kidney beans, rice, Velveeta-like cheese & lemons.
Carrot Apple Soup
Eggplant Parmesan (vegetarian)
Baked Chicken legs with potatoes and lemons
French Onion Soup (with vegetarian option)
Red Beans and rice (zucchini optional)
Apple radish slaw
Lemon Curd
Carrot Apple Soup
Smooth, cozy soup made from this month’s Food Bank ingredients. Great warm or chilled, easy to digestand perfect for springtime meals .
🧾 Ingredients:
1 Tbsp oil or butter
1 small onion, chopped
4 large carrots, peeled and chopped
2 apples, peeled and chopped
1 small potato (optional)
3 cups broth (chicken or veggie)
Salt & pepper to taste
Pinch of ginger or cinnamon (optional)
1/4 cup milk or cream (optional, for extra richness)
STOVE TOP VERSION:
In a pot, sauté the onion in oil until soft (5 mins).
Add carrots, apples, and optional potato. Cook 2 mins.
Pour in broth and seasonings. Bring to boil, then simmer 20–25 minutes until soft.
Blend until smooth. Stir in milk or cream if desired.
🔗 Original Inspiration Recipe:
Carrot Apple Soup by The Kitchn
🍆 Eggplant Parmesan
A classic, comforting dish using fresh eggplant from this month’s delivery—baked until goldenand paired with rich marinara sauce.
🧾 Ingredients:
2 large eggplants, sliced into 1/4-inch rounds
1 cup flour (or gluten-free option)
3 large eggs, beaten
2 cups breadcrumbs (store-bought or homemade)
1/2 cup grated Parmesan cheese
2 cups marinara sauce (or homemade)
12 oz mozzarella cheese, sliced
Olive oil for frying or baking
Fresh basil or parsley for garnish
OVEN BAKED VERSION:
Preheat the oven to 350°F (175°C).
Set up a breading station:
Flour in one bowl.
Beaten eggs in another.
Breadcrumbs mixed with Parmesan in a third.
Coat eggplant slices first in flour, then egg, then breadcrumb mixture.
Place breaded eggplant slices on baking sheet lined w/parchment paper. Lightly spray w/olive oil.
Bake for 25–30 minutes, flipping halfway through, until golden.
Layer a baking dish with marinara sauce, eggplant, mozzarella, and sauce again.
AIR FRYER VERSION:
- Preheat air fryer to 375°F (190°C).
- Coat eggplant slices in flour, egg, and breadcrumbs
as above.
- Lightly spray each slice with olive oil and air fry
in batches for 10–12 minutes, flipping halfway,
- until crispy and golden.
- Layer air-fried eggplant with marinara and mozzarella
in a baking dish. Bake for 10–15 minutes until cheese is melted and
bubbly.
🔗 Original Recipe Inspiration:
Eggplant Parmesan by A Simple Palate
🍗 Baked Chicken Legs with Zucchini, Potatoes & Onions
A one-pan wonder using Food Bank favorites—easy, hearty, and full of flavor
🛒 Ingredients:
4 chicken legs (thigh + drumstick, skin-on or off)
2 medium potatoes, cubed
1 medium zucchini, sliced
1 onion, sliced
2 Tbsp oil (vegetable or olive)
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
Optional: 1 lemon, sliced or juiced
Optional: pinch of rosemary or Italian seasoning
🔥 Oven Instructions (Sheet Pan Style):
Preheat oven to 400°F. Line a baking sheet or roasting pan with foil or parchment.
In a large bowl, toss potatoes, zucchini, and onion with 1 Tbsp oil and half the seasoning.
Rub chicken legs with remaining oil and spices.
Spread veggies on pan. Nestle chicken on top. Add lemon slices if using.
Bake uncovered for 40–45 minutes or until chicken is golden and reaches 165°F inside.
Broil last 2–3 minutes if desired for extra crisp.
⚡ Instant Pot Version:
Press Sauté, add 1 Tbsp oil. Brown chicken legs 3–4 min per side, then set aside.
Add onion and a splash of water. Sauté 2 min to soften.
Add cubed potatoes, zucchini, and spices. Place chicken on top.
Add 1/4 cup broth or water. Lock lid.
Pressure cook on High for 10 minutes, then quick release.
Optional: Broil chicken after cooking for crispy skin.
👩🍳 Tips:
Swap in carrots or radishes if no zucchini.
No lemon? A dash of vinegar works for brightness.
Make it cheesy: melt in 1/4 cup Velveeta-style cheese into the veggies just before serving
🧅 French Onion Soup
Sweet, slow-cooked onions turn into magic in this
budget-friendly classic, made with love from this month’s Food Bank delivery.
🛒 Ingredients:
3 large onions, thinly sliced
2 Tbsp butter or oil
1/2 tsp salt
1/2 tsp sugar (helps with caramelization)
1/4 tsp black pepper
1/4 tsp dried thyme (optional)
4 cups broth (beef or chicken — or vegetable broth for a vegetarian option)
1 tsp Worcestershire sauce or a splash of vinegarOptional for topping: toasted bread/croutons + shredded cheese
🔥 Stovetop Instructions:
- In a large pot, melt butter over medium-low. Add
onions, salt, and sugar.
- Cook slowly, stirring every few minutes, until onions
are deep golden (about 30–40 minutes). Don’t rush—this is where the flavor
lives!
- Stir in pepper, thyme (if using), and broth.
- Bring to a boil, then lower heat and simmer uncovered
for 15 minutes.
- Adjust salt to taste.
- Serve hot, optionally topped with a slice of toasted bread and cheese (melted under a broiler or in toaster oven)
⚡ Instant Pot Instructions:
Press Sauté. Melt butter. Add onions, salt, sugar. Cook 15 minutes, stirring often, until softened and light golden.
Add broth, pepper, and thyme. Scrape up any browned bits.
Cancel Sauté. Lock lid and pressure cook on High for 5 minutes. Quick release.
Stir, adjust seasoning, and serve.
🧀 Cheesy Option:
Top each bowl with toast and either shredded cheese or sliced Velveeta-style cheese, then broilor microwave until bubbly.
Red Beans & Rice (Zucchini Optional!)
A simple, hearty dish that stretches pantry staples into a satisfying, flavorful meal.
Bonus: it’s easy to make meatless or meaty, depending on what you’ve got!
🛒 Ingredients:
1 Tbsp oil
1 small onion, diced
1 clove garlic, minced (or 1/4 tsp garlic powder)
1 can kidney beans, drained and rinsed
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika or chili powder (optional)
1/2 tsp dried oregano or thyme (optional)
1/2 cup chopped zucchini (optional, or use radish for a peppery bite!)
1 1/2 cups cooked rice
Optional: chopped cooked chicken, sausage, or (like Velveeta-style)
🔥 Stovetop Instructions:
In a skillet or saucepan, heat oil. Sauté onion until soft (about 5 minutes).
Add garlic and zucchini (if using). Cook 2–3 minutes.
Stir in beans, salt, pepper, and spices. Simmer for 5–10 minutes to blend flavors.
Stir in cooked rice and heat through.
Taste and adjust seasoning. Add cheese if desired, stirring until melted.
⚡ Instant Pot Instructions:
Press Sauté. Add oil and onion. Cook 2–3 minutes.
Add garlic, zucchini (optional), and spices. Stir.
Add uncooked rice, 1 can beans, and 1 3/4 cups water or broth.
Pressure cook on High for 6 minutes (white rice) or 22 minutes (brown rice).
Let pressure release naturally for 10 min, then quick release.
Fluff and serve. Stir in cheese for creamy comfort
🧀 Cheesy Tip:
Melt in 1/4–1/2 cup Velveeta-style cheese for creamy Red Beans & Rice kids and seniors both love.
🥗 Radish Apple Slaw with Lemon Dressing
A cool, crunchy side dish that balances sweet apples with zippy radishes and a bright lemony dressing.No cooking, just chop, mix, and enjoy!
🛒 Ingredients:
1 apple, grated or finely chopped
4–6 radishes, grated or thinly sliced
1/2 cup shredded zucchini (optional, for extra veg)
1 small carrot, shredded (optional)
1–2 tsp lemon juice (fresh or bottled)
1–2 tsp oil (vegetable or olive)
Salt and pepper to taste
Optional: a pinch of sugar or honey to balance the tang
🥄 Instructions:
In a medium bowl, combine apple, radish, zucchini, and carrot (if using).
In a small cup, whisk together lemon juice, oil, salt, pepper, and sugar/honey if using.
Pour dressing over slaw and toss well.
Let sit 5–10 minutes before serving for flavors to meld.
🧊 Make-Ahead Tip:
This slaw keeps well in the fridge for 2 days—just stir before serving.
Add cooked rice, beans, or shredded chicken for a quick salad-style
🍋 Easy Lemon Curd
Silky, tart-sweet lemon curd that tastes like sunshine in a jar. Use it on toast, in yogurt, with pancakes,or just eat it with a spoon—we won’t tell!
🛒 Ingredients:
1/2 cup fresh lemon juice (about 2–3 lemons)
2 tsp finely grated lemon zest (optional, for extra zing)
1/2 cup sugar
2 large eggs
1/4 cup butter or margarine
🍲 Stovetop Instructions:
In a saucepan, whisk together sugar, lemon juice, zest, and eggs.
Set pan over low to medium-low heat,and add butter in small chunks.
Stir constantly for 5–10 minutes until it thickens and coats the back of a spoon. Don’t boil!
Remove from heat. Pour into a clean jar or container.
Let cool, then refrigerate. Keeps for about 1 week.
⚡ Microwave Shortcut (for 1-2 lemons' worth):
In a microwave-safe bowl, whisk lemon juice, sugar, and eggs.
Microwave on 50% power in 30-second bursts, stirring well between each.
When thick enough to coat a spoon, stir in butter until smooth. Chill to set.
📝 Tips:
Great as a filling for thumbprint cookies, sandwich cakes, or mixed with cream cheese!
Freezes well for up to 3 months.
Comments
Post a Comment