Shakshuka is a classic North African and Middle Eastern breakfast dish. This recipe is simple and satisfying, featuring eggs poached in a bell pepper and tomato sauce. Serve it with pita or crusty bread for breakfast or brunch … or dinner! Shakshuka is a delicious option for any meal. Prep
This vibrant dish is perfect for summer potlucks and picnics, offering a delightful mix of textures and flavors. This easy-to-make salad adds a unique twist to traditional favorites, celebrating the essence of southern cuisine in every bite. Prep Time: 20 mins Cook Time: 30 mins Additional Time: 2 hrs Total
Yellow corn masa is a versatile and delicious ingredient that is perfect for making traditional dishes like tamales, pupusas, and gorditas. Pair pupusas with curtido (a lightly fermented cabbage relish) for a tasty meal! PUPUSAS INGREDIENTS 2 cups masa harina ½ teaspoon table salt 2 cups boiling water, plus extra
Looking for ways to double down on nutrition in your diet or get your kids to eat more veggies? This recipe for delicious Zucchini Pizza Boats from BudgetBytes.com will make for smooth sailing either way! Zucchini — no matter if it’s grown in your garden or picked up at a
Sweet potatoes are a great vehicle for creative combinations. This stuffed version is easily customizable. Swap out black beans for kidney beans or garbanzos, add some bell peppers or mushrooms, and go crazy with whatever toppings you have on hand! Cilantro, hot sauce, a squeeze of lime… whatever floats your
Recipe by Anna Meyer (Gorman) – Children’s Program and Extra Helpings Administrator Latkes, probably the most well-known food served for the Jewish festival of Hanukkah, are what hash browns wish they could be. These crispy-on-the outside and fluffy-on-the-inside morsels of potato goodness can be enjoyed any time of year! They’re
Thanks to Anna Gorman, Child Programs and Extra Helpings Administrator for the recipe and photo Ingredients: 4 tbsp butter OR neutral oil 1 cup chopped onion 1 cup chopped celery 1/2 cup chopped carrot 1/3 cup flour 2-28 oz cans whole tomatoes, drained and chopped OR 2-28 oz cans diced
INGREDIENTS 6 large eggs 1/3 cup milk (dairy or non-dairy) 2 cloves garlic, chopped ¾ cup cheddar cheese, grated and split evenly between 2 bowls ½ a yellow onion, chopped 1 head broccoli, separated into florets and sliced 3 tbsp water 1 ½ cups spinach, roughly chopped 1/3 cup green
This Italian classic (pronounced nyo-kee) is a great dinner for when you have a bit more time and want something more exciting than plain pasta with butter. It also provides a fun opportunity to get kids involved with dinner; let them help knead the dough and roll it out into
Photo and Recipe: Anna Gorman – Child Programs and Extra Helpings Administrator The perfect dinner for sheltering in place: warm, familiar, comforting, and can be made with ingredients you most likely already have in your pantry. In fact, pasta and sauce are included in emergency food boxes going out through
Fall is officially here (even though the Bay Area weather doesn’t always reflect it)! As the days get shorter, we start turning to warm comfort foods. Many people attending our Empty Bowls events throughout the years might be familiar with this month’s featured soup. It comes to us from James Porter,
Best Carrot Soup by Haley Lindberg was created as part of her Girl Scout Gold Project. Ingredients: 12 large carrots, peeled, chopped 1 yellow or white onion, chopped 4 C. water or chicken broth 1 Tbsp. olive oil or butter 1 Tbsp. minced garlic 1 C. orange juice 1 Tbsp.
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