Backyardbounty Co-op has been involved with the SNAP program for the last two years at the Salmon Creek Farmers Market and Legacy Emanuel. It is our desire to reach as many people in every income bracket with our herbicide free, naturally growing fruits and vegetables. “There is a shift in the food-banking world from thinking about hunger as just a social justice issue to thinking about it as a public health issue,” Says Susannah Morgan CEO of Oregon food bank. The FEAST program (Food, Education, agriculture Solutions Together) digs deep into local food systems from farmers to grocery stores to schools and brings together the community to establish a relationship that did not exist in the past. It is important to point out the cooking classes that take place at the Clark County Food Bank, called Cooking Matters™. These classes are taught in partnership with organizations that directly serve low-income individuals and families. Throughout the six-week course, class participants learn to shop, cook and eat healthy on a limited budget. Participants receive a take-home grocery bag each week to replicate the recipes at home and receive the Cooking Matters™ upon graduation of the class. These classes are taught by Registered Dietitians, trained culinary professionals and volunteers. The classes are completely free to participants. Here are a few recipes that are passed on from the C.C.F.B Nutrition Education staff and sound delicious for the upcoming holidays.
Southwestern Black-eyed Pea and Corn Salad
1 medium bell pepper
1 small red onion
2 (15 1/2) ounce black-eyed peas
1 can salt free kernel corn
3 Tablespoons Canola oil
2 Tablespoons vinegar
1 teaspoon cumin
¼ teaspoon salt
½ teaspoon black pepper
Fresh cilantro leaves
· Rinse, remove seeds and core, dice bell pepper.
· Rinse peel and dice onion.
· If using cilantro, rinse and chop.
· In a colander, drain and rinse black-eyed peas, corn.
· In large bowl add peppers, onion, peas, corn, cilantro and remaining ingredients.
· Mix well.
Added notes: This recipe can be served
chilled or over cooked kale and spinach. You
can use balsamic vinegar or white wine
vinegar. You can use black beans instead of
black-eyed peas. If corn is in season,
you can use ears of corn, remove them from
the cob with a knife to peel the kernels off.
1 8oz pack whole wheat noodles
3 cups fresh spinach
8 ounces button mushrooms
1 large zucchini
3 cloves garlic
1 6 ounce mozzarella cheese
½ teaspoon divided
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon ground black pepper
1 (28 ounce) canned crushed tomatoes or tomato
sauce no salt added.
1 large egg.
1 cup low fat cottage cheese
· Preheat oven to 350 degrees. Cook lasagna as directed on package then drain in colander under cool water.
· Rinse spinach, zucchini and peel garlic.
· Chop spinach, thinly slice mushrooms, dice
zucchini in ½ bite size pieces, mince garlic.
· Grate mozzarella cheese. Set aside ¼ cup for
topping lasagna later. In a medium bowel add spinach, mushrooms and zucchini.
· Stir in ¼ teaspoon salt. Set over colander and drain.
· Set vegetables aside and pat dry with towel.
· In another bowel stir garlic, basil, oregano, remaining salt and pepper into tomato sauce.
· Use another bowel to beat egg add cottage cheese and grated mozzarella cheese. Mix together.
· Use 9×13 baking dish with lightly sprayed oil at the bottom. Spread ½ cup of tomato sauce at bottom of dish.
· Layer 3 noodles over sauce then layer 1cup cottage cheese mix over noodles. Add 1 ½ cups of vegetable over cheese mix. Repeat several times, ending with 3 noodles on top.
· Use rest of tomato sauce on top then add remaining mozzarella cheese.
Bake until cheese is lightly brown and bubbly around the edges of dish. About 45 minutes. Let cool about10 minutes before cutting.
Notes: to cut cost, you can use frozen spinach instead of fresh spinach. Make sure to squeeze all water out
of frozen/thawed spinach before using. You can use
1 cup of skim ricotta cheese instead of cottage
cheese. Can freeze up to 3 months in air tight container.