Our Feed a Family of Four for $10 recipe this week uses convenient, easy, and delicious A Dozen Cousins Cuban Black Beans and Classic Refried Pinto Beans, Field Day Salsa,…
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Maafé or Ground Nut Stew
Maafé (or Mafé) is a traditional stew, soup or sauce (depending on the amount of liquid used) originally from Mali and eaten throughout West Africa. Usually made with meat, we…
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Feed a Family of Four for about $10 Recipe: New Year’s Ribollita
Ribollita is a hearty soup that is traditionally made with greens and beans, topped with hearty bread and parmesan and then baked in the oven. We’ve added kale and black-eyed…
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Upcycled Holiday Leftovers
You could reheat those leftovers. Or you could try one of these tasty dishes, made with the remnants of your Thanksgiving feast.
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Roasted Garlic and Kale Soup
Packed full of good things and wonderful flavor, this soup is a terrific way to boost your immunity. Ingredients: 3 heads of garlic 2 tbsp. olive oil 2 tbsp. butter…
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Tree Nut Soup
This unique style of recipe is well known in Native American cooking as it uses tree nuts that have been ground and used for thickening, flavor, as well as for…
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Three Sisters Soup
The Three Sisters: corn, beans, and squash. For centuries these three crops have been the center of Native American agriculture and culinary traditions. Not only do these three crops complement one…
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Bulk Bean Soup
Emily came up with this recipe to have a reason to buy more beans from the bulk bins. She also wanted it to require minimal effort. It’s pretty simple, so you can tailor it to your own taste.
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Round Up Soup: Hurtgen Meadows Farm’s Pumpkin Soup
This month we’re focusing on soups that use winter vegetables like the ones we’re donating to the food pantries through the Round Up! campaign. Farmer Lisa Pope shared with us…
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Round Up Meal: White Bean, Rice and Kale Stew
Our Demo Team devised this recipe to use kale, a popular winter vegetable in these parts, as well as rice and beans, two items regularly available at the food pantries….
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