Our team has created an archive of healthy, affordable, and delicious recipes. These recipes are designed to utilize common food bank ingredients and seasonal produce. The recipes are flexible – consider swapping vegetables in recipes for what you have on hand. We hope these recipes inspire you to get cooking!
Kale, Carrot & Bean Salad with Chimichurri DressingBy Chester County Food BankChimichurri is an
uncooked sauce or condiment originating from Uruguay and Argentina. Traditionally made with chopped
parsley, here we make use of flavorful carrot tops. Spoon the herby condiment onto a bowl of beans, top
eggs, mix into tuna, or almost anything that calls for a kick of flavor. Kohlrabi, Apple, and Collard Green SaladBy Chester County Food BankKohlrabi is related to
broccoli and cabbage but has a sweeter taste. It can be eaten raw or cooked. Late Summer Lentil SautéBy Chester County
Food BankPac Choi & Pepper Stir FryBy Chester County Food BankThis recipe features pak
choi – also known as bok choy, Chinese celery cabbage, and white mustard cabbage – is a member of the
cabbage family. Pak choi is tender, with a flavor somewhere between a mild cabbage, celery and spinach.
Parmesan Crusted Acorn SquashBy Chester County Food BankGive acorn squash a
flavor boost with this Roasted Parmesan Acorn Squash recipe. A delicious and easy side dish that’s made
with just 5 ingredients.Peach & Tomato Summer SaladBy Chester County Food BankThis peach and tomato
salad is a delicious way to taste and celebrate Summer! The combination of skin-on peaches and tomatoes
of various colors, sizes, and shapes creates a sweet-savory salad.Pepper & Green Bean Summer PastaBy Chester County Food Bank
This is a perfect pairing of vibrant peppers and crisp green beans! Whether you opt for sweet bell
peppers or spice things up with poblanos, serranos, or jalapeños, this dish offers a delightful
dance of flavor and color. Select smooth, firm peppers and pair them with fresh green beans for a
dish that’s as delicious as it is beautiful. Sauté the veggies for a tender bite or enjoy them raw
for a refreshing crunch. Quick, colorful, and full of flavor, this Pepper & Green Bean Summer
Pasta is the essence of late summer’s bounty in every bite.
Radish, Beet, Apple & Kale SaladBy Chester County Food BankFall into salads with all
the textures and colors that Autumn brings to the table. Roasted Beet SaladBy
Anne ShuniakThis roasted beet salad tastes as radish-ingly good as it looks! The
greens from beets and radishes are used along with lettuce to make a hearty salad that is satisfyingly
filling. Roasting beets makes them deliciously sweet. Add even more color by using golden beets or even
roasted butternut squash. Roasted Butternut Squash & Beet BurritosBy Chester County Food BankThere are limitless
possibilities for taco/burrito assembly outside of the traditional meat and cheese. We’re featuring
butternut squash, beets, and beet greens but this recipe is so easy for you to adapt to whatever is in
season!Roasted Carrot and Chickpea SaladBy Chester County Food BankRoasting carrots bring
out their natural sweetness and adds a delicious flavor and texture to dishes. This salad showcases the
versatility of carrots and can be served warm or cold depending on your preference (or the
weather)!Roasted Tomatillo & Black Bean SaladBy Chester County Food BankTomatillos look like
little green tomatoes with papery skins, but they have a lemony, herby taste with a crunchy
texture.Spring RollupsBy
Chester County Food BankThese veggie-packed spring rolls are a delicious way to eat
vegetables and perfect to use up any leftovers. Strawberry & Radish SaladBy Chester County Food BankThe combination of
sweetness from the strawberries and the slight heat and crunch from the radishes give this salad a
unique flavor that harmoniously blend together.Strawberry, Spinach & Garlic Scape SaladBy Chester County Food BankGarlic scapes are the
curly, green shoots that grow from garlic bulbs, offering a mild, delicate garlic flavor that adds a
unique twist to this salad without overpowering it. Combined with the sweetness of strawberries and the
earthiness of spinach, the subtle garlic zing from the scapes creates a symphony of flavors in every
bite.Sweet Potato, Hakurei Turnip & Greens SautéBy Chester County Food BankThe contrast between
slightly sweet yet mildly spicy turnips and sweet potatoes creates the perfect balance in the flavorful
dish. Serve on top of rice or grains for a hearty meal.Sweet Potato, Lentil & Collard Greens SoupBy Chester County Food BankSweet potatoes, collard
greens, and lentils make for a delicious, hearty soup that is comforting, filling, and perfect for a
chilly day. Instead of collard greens, you could also use kale, chard, or spinach. Tabbouleh-Inspired Beet SaladBy Chester County Food BankInspired by traditional
tabbouleh which is made with bulgar wheat, tomatoes, parsley, mint, and onion – this salad showcases
beets and parsley along with pantry staple, rice. Tomato & Peach SauceBy
Chester County Food BankPeaches and tomatoes both have a sweet, juicy, and acidic quality –
similar enough that some tomato-based recipes taste delicious when made with peaches. This sauce is the
perfect balance of these summer flavors plus a little spice (if you want it to be) from a habanero.Winter Squash Grain BowlBy Anne ShuniakBowl meals have become a ‘trendy’ menu item, but we’ve always been a fan because it’s easy to prepare and a great way to turn random ingredients into a healthy dinner. A good grain bowl can be simple in ingredients but be sure it is well-seasoned, and play up contrasts in color, texture, and flavor.
