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Healthy, Low Cost Recipes

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!

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Banana Pepper QuickleBy Chester County Food BankMake your own zesty banana peppers at home with this easy refrigerator quick pickled pepper recipe.
Beans & Greens SautéBy Chester County Food BankIn the Fall, especially after the first frost, Collard Greens are at their best - both sweet and tender. Collards are best prepared when cooked low and slow.
Brussels Sprouts with ApplesBy Chester County Food BankThis is a perfect side dish for holiday meals, but we also think it will also convert the Brussels nay-sayers with its sweet, a little tart, and all-around deliciousness.
Corn & Pepper Grain BowlBy Chester County Food BankMake the most of sweet, crunchy corn on the cob with this simple, healthy and most important tasty corn, pepper and hearty grain bowl. Like many of our recipes this is a great base and can easily be adjusted to your liking and the season.
Fruit Filled Overnight OatsBy Chester County Food BankThis easy overnight oats recipe is a healthy simple breakfast that you can make ahead for busy mornings!
Kale & Chickpea Salad with Curried VinaigretteBy Chester County Food BankCurry is a blend of spices and is made all over the world. Different regions have their own unique style and flavor. You can also try carrots instead of the radishes for a sweeter, less peppery flavor.
Kale & Potato CurryBy Chester County Food BankWhen it comes to kale, people tend to have strong opinions. If you lean away from kale, this super flavorful and easy recipe may just change your mind. Curries are also a great way to use lots of veggies and beans. Try adding carrots, peas, or chickpeas and serve over rice for a hearty meal.
Pac 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.
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.
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 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.
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.
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