Recipes

Our team has created an archive of healthy, affordable and delicious recipes that can be cooked at home or in the pantry setting by Taste It volunteers. The recipes are made available in PDF format in both English and Spanish to easily print and share. Consider swapping vegetables in recipes for what you have at home (e.g. beets instead of carrots; collards instead of kale).

Email recipes@chestercountyfoodbank.org with questions. You can also watch our Eat Fresh cooking tutorials.

Head to the Fresh2You Recipe Bundles

This way to Eat Fresh Recipes Click Here to watch Eat Fresh tutorials.

Recipes sorted A – Z by Vegetable or Fruit name

Acorn Squash Fall harvest bowl with cauliflower rice

Acorn Squash Fall harvest bowl with cauliflower rice (Tazon de la cosecha de otono con arroz de coliflor)

Acorn Squash Parmesan crusted (Calabaza con queso parmesano)

Apple Cinnamon Oatmeal (Avena de Canela y Manzana)

Applesauce Oat Muffins (Pancitios de avena y camote de manzana)

Arugula Potato Salad Formatted (Ensalda de papa y arugala)

Asian bok choy salad (Ensalda oriental de Bokchoy)

Asparagus No bake frittata (Frittata sin horenar)

Balsamic glazed root vegetables (Vegetales de raiz con bolsamico)

Basil, Garlic Pesto (Pesto)

Bean and Sweet Pepper salad ( Ensalada de Pimiento con frijoles blancos)

(Beets) Spice Up the Beet Curry (Curry de Remolacha (betabel))

Beet greens and white beans (Hojas de betabe y frijoles blancos)

Beet Pesto Pizza (Pizza de Pesto de betabel)

Beets pickled (Betabel encurtido)

Beet Salad (Ensalada de betabel)

Bell pepper sautee (Salteado de pimiento)

Beets Roasted( Betalbel rostizada)

Breakfast burrito (Burrito de desayuno)

Bok choy Crispy( Bok Choy crujiente)

Broccoli cheddar frittata (Frittata de queso Chedar y Brocoli)

Broccoli Melts (Bocaditos de brocoli)

Broccoli pasta salad (Ensalada de brocoli y pasta)

Broccoli Peanut Noodles (Fideos de manteqilla de cacahuate con brocoli)

Broccoli rice casserole (Brocoli y arroz al horno)

Brussels Sprouts Salad (Ensalda de Coles de Bruselas)

Butternut squash and apple soup (Sopa de calabaza violin y manzana)

Butternut squash and black bean chili (Chili de calabaza y frijoles negros)

Butternut squash and greens soup with 7-grain mix (Sopa de verduras y calabaza con mezcla de 7granos)

Butternut squash fries (Papa fritas de calabaza)

Buttery Baked Winter Squash (Calabaza de invierno horneada)

Cabbage-Radish-Cilantro slaw (Ensalada de col, rabano y cilantro)

Cabbage Sauteed (Repollo salteado)

Carrot and beet (Zanahoria y betabel)

Carrot top and warm Chickpea salad ( Ensalda caliente de garbanzo y hojas de zanahoria)

Carrot and turnip salad (Ensalda de zanahoria y nabo)

Cauliflower Baked (Coliflor al estilo Italiano)

Cauliflower Buffalo Roasted (Coiflor rostizado al estilo Bufffalo)

Cauliflower Herb breaded (Coliflor enpanisado con hierbas)

Cauliflower mac and cheese (Fideos de queso con coliflor)

Cauliflower Simple Penne( Fiedoes con coliflor)

Celeriac Potatoe Mash (Pure de apionabo)

Chili Pico de Gallo (pico de gallo)

Chocolate Chip Peanut Butter Bars (Baras de chocolate y mantequilla de mani)

Collard Greens and Carrots Stir Fry- (Salteado de Col y Zanahoria)

Collard Greens Spicy and Pinto Beans ( Hojas de col y frijoles picantes)

Corn soup formatted (Sopa cremosa de maiz)

Cucumber and tomato salad (Enslada de tomate y pepino)

Cucumber melon salad (Enslada de pepino y melon)

Eggplant Pizza (Pizza de berenjena)

Eggplant ratattouille (Ratattouile de berenjena)

Eggplant Stirfry (Berengena a la China)

Garlic Scapes (Tallos de ajo)

Green Beans with lemon and garlic( Judias con limon y ajo)

Green Beans Quick and Easy (Judias faciles y rapidas)

Green machine smoothie ( Batido de verduras)

Greens and beans sautee (Slateado de judias y frijoles)

Hakurei turnip pesto wrap (Wrap de pesto de nabo)

Hakurei Turnip Grain Bowl (mezcla de granos con nabos hakurei)

Kale chips Crispy (Papitas de Kale)

Kale, Onion and Cheddar Frittata Formatted (Frittata de col rizado, cebolla, y queso)

Kale and ramen (Col rizado y fideos)

Kale Summer Salad(Enslada de col rizado del Verano)

Kale and Sauteed Chickpeas (Col rizado y garbanzos salteados)

Kale and scrambled eggs (Huevos revueltos con col rizado)

Kale Garlic Parmesan Pasta (Pasta de ajo con queso parmesano y Kale)

Kale Mediterranean chickpea stir fry (Sofrito de garbanzo al estilo mediteriano)

Kohlrabi, apple, kale salad ( Enslada de colinabo, manazana, y col rizado)

Kohlrabi carrot fritters (Buneulos de colinabo y zanahoria)

Mustard green saute (Salteado de hojas de mostaza)

Mustard Salad with Roasted Sweet Potatoes( Endalada de mostaza con camote horneado)

Okra Saute with Tomatoes ( Quimbombo y tomate salteado)

Overnight oats (Avena nocturna)

Papalo and fruit salad (Enslada de fruta con papalo)

Peppers Fiesta salad (Enslada de Fiesta)

Peppers Summer frittata with fresh scallions ( Frittata de verano con cebollinos)

Peppers and green beans salad (Enslada de pimientos con judias)

Pepper, Sweet corn and black bean ( Elote con frijoles negros)

Pumpkin oat muffins (Pancitos de calabaza y avena)

Pumpkin pie french toast formatted ( Tostada francesa con calabaza)

Pumpkin Seeds Roasted ( Semillas de calabaza al horno)

Purple potato medley (Mezcla de papa morada)

Radish Daikon fried rice (Arroz frito de Daikon)

Radish Daikon, Beet, Carrot fritters (Bunuelos Daikon, betabe y zanahoria)

Radish Slaw (Ensalada de rabano)

Rice Brown Fried (Arroz integral frito)

Root veggie ribbons with sage ( Vegetales de raiz con salvia)

Rutabaga hash (Mezcla de nabo sueco)

Spaghetti squash Cheesy (Calabaza de spagheti con queso)

Spinach Pizza bagel ( Pizza blanca y verde ensima de un bagel)

Spinach Summer Vegetable Grilled Cheese Sandwich (Sandwich de queso redetido con vegetales)

Spinach Summer vegetable quesadilla (Quesadilla de verano con vegetales)

Squash Maple Glazed (Calabaza enbarbisada con miel de acre)

Sweet potato and black bean taco (Taco de frijoles negros y camote)

Sweet potato apple pancakes formatted ( Panqueques de manazan y batata)

Sweet potato and kale fritters (Bunuelos de camote y col rizado)

Sweet Potatoes and Rustic Roasted Beets ( Betable y camote al estilo rustico)

Swiss Chard and Chickpeas Saute (Garbanzos y acelga slateada)

Swiss Chard Spiced lentil chili sauteed (Chili de lentejas y acelga)

Tomatillos Oven Baked (Tomatillos al horno)

Tomatillo Salsa Verde

Tomato sauce easy (Salsa de tomate facil)

Turnips Faux-tato salad (Enslada de faux-tato con nabo)

Turnip Summer pasta salad with honey and herb vinaigrette ( Ensalada de fideo con aderezo de hierbas y miel)

Turnips Pan Roasted (Nabo rostizado en sarten)

Vegetable kebab (Kebab de vegetal)

White and green Pizza bagel ( Pizza blanca y verde ensima de un bagel)

Zucchini Bread ( Pan de calabza)

Fresh2You Recipe Bundles

These recipes are featured each week during the Fresh2You Mobile Market season. The date indicates the week it was available for purchase at the market.

2020 Winter Market Recipe Bundles

2019 Market Recipe Bundles

November 18: Final Market Week for Regular Season.
Thanksgiving stuffed acorn squash {calabaza de bellota rellena de accion de gracias}
November 11: hearty vegetable soup {sopa abundante de verduras}
November 4: spaghetti squash bowl with collards & black beans {tazón de calabaza espagueti con col y frijoles negros}
October 28: savory butternut & kale ris-oat-to {ris-oat-to de calabaza y col rizada}
October 21: green & bean crispy cauli stir-fry{salteado de coliflor crujiente verde y frijoles}
October 14: spicy carrot radish soup {sopa picante de rábano y zanahoria}
October 7: kohlrabi & beet falafel with sweet apple slaw {falafel de colinabo y remolacha con ensalada de manzana dulce}
September 30: dilly purple potato salad {ensalada de papa morada con eneldo}
September 23: autumn harvest squash bowl {tazón de ayote de la cosecha del otoño}
September 16: crunchy cabbage fall salad {ensalada de col crujiente}
September 9: mid-season lentil soup {sopa de lentejas)
September 2: pak choi stir-fry {pak choi salteado}
August 26: beyond beets burger {hamburguesa más allá de la remolacha}
August 19: chermoula grain bowl {tazon de granos con salsa chermoula}
August 12: summer peach & tomato salad {ensalada de verano de durazno y tomate}
August 5: garden pesto salad {ensalada de jardín con pesto}
August 5 pop upmarket: summer gazpacho {gazpacho de verana}
July 29: roasted tomatillo & black bean salad {ensalada de tomatillo asado y frijoles negros}
July 22: rainbow ratatouille {ratatouille arcoíris}
July 15: roasted beet, leeks & kale salad {ensalada de remolacha asada y col rizada de puerro}
July 8: Jill’s chilled cucumber soup {sopa de pepino fría de Jill}
July 1: zucchini, peach, basil crisp {postre de calabacín, durazno y albahaca}
June 24: green wave chickpea stirfry {salteado de garbanzo garbanzos ola verde}
June 17: rainbow beet salad {ensalada de remolacha multicolor}
June 10: red, white & green slaw with garlic scape and cilantro vinaigrette {ensalada de rojo, blanco y verde con vinagreta de cilantro y tallos de ajo}
June 3: mushroom, spinach & garlic scape pasta {espaguetis con hongos, espinaca y tallos de ajo}

2018 Market Recipe Bundles

- June 12: cabbage radish & carrot slaw with scape cilantro vinaigrette
  {ensalada de repollo, zanahoria y rábano con vinagreta de cilantro y tallos de ajo}
- June 19: summer pasta salad with honey herb dressing {ensalada de pasta de verano con aderezo de miel y heirbas}
- June 26: Mediterranean chickpea stir fry {salteado de garbanzo Mediterráneo}
- July 3: veggie collard wraps with white bean & fresh herb spread
  {envuelto de col silvestre con verduras y pasta de frijol blanco con hierbas frescas}
- July 10: veggie grain bowl {cuenco de grano vegetal}
- July 17: pak choi stir fry {pak choi salteado}
- July 24: summer peach and tomato salad {ensalada de verano de durazno y tomate}
- July 30: dilly purple potato salad {ensalada de papa morada con eneldo}
- August 6: fiesta salad with roasted tomatillos {ensalada de fiesta con tomatillos asados}
- August 13: rainbow beet salad {ensalada de remolacha multicolor}
- August 20: chef’s choice salad {ensalada de chef}
- August 27: rainbow ratatouille {ratatouille arcoíris}
- September 4: greens & beans {verdes y frijoles}
- September 10: mid-season lentil soup {sopa de lentejas}
- September 17: fall harvest squash bowl {tazón de calabaza de cosecha de otoño}
- September 24: crispy cabbage fried rice {arroz frito repollo crujiente}
- October 1: overnight oats with caramelized apples {avena durante la noche con manzanas caramelizadas}
- October 8: autumn vegetable soup {sopa de verduras de otoño}
- October 15: cruciferous delight soup {sopa crucifera delicia}
- October 22: butternut squash & kale mac n’ cheese {calabaza y kale maccarrones con queso}
- October 29: sweet potato & black bean chili {patata dulce y chile de frijol}
- November 5: holiday vegetable soup {sopa de verduras de cacaciones}
- November 12 (final week): vibrant grain bowl with romanesco, beets & carrots {granos vibrantes con romanesco, remolacha y zanahorias}

Eat Fresh Recipes & Resources

hakurei sandwich / beet & greens slaw {sándwich hakurei / ensalada de betabel y verduras}

Chester County Food Bank

5 hours ago

Lentils are great in winter soups and stews, but the protein and fiber-packed legumes are a great base for summer salads and sides. Check out this week's Summer Lentil Sauté recipe. Feel free to add your favorite veggies during the season!

✅ RECIPE OF THE WEEK | Summer Lentil Sauté | Recipe below 👇
2 tbsp. cooking oil
3-4 carrots, diced
3-4 celery ribs, diced (reserve leaves of celery stalks to add at the end)
1 large onion, diced
4 garlic scapes, finely chopped
2 cups shredded cabbage
2 cups cooked lentils
Salt & pepper to taste
Splash of vinegar or lemon juice (optional)

1. Begin by heating oil in a large pan on medium-low heat.
2. Add diced carrots to the pan and let soften for 5 minutes, stirring occasionally.
3. Add diced celery, onion, and garlic scapes to the pan and season with salt and pepper.
4. Once vegetables are cooked, add shredded cabbage and let wilt.
5. Remove from heat and gently stir in the lentils and reserved celery leaves.
6. Season again with salt and pepper.
7. (optional) Add a splash of vinegar or lemon.
8. Serve warm or at room temperature.

Each week at Fresh2You Mobile Market, you can get all the ingredients for the week's recipe for just $6. The recipes are simple yet delicious and feature the season's freshest fruits and veggies. You can find all of our recipes at chestercountyfoodbank.org/recipes/.

Let us know how you're using Chester County's bounty in your cooking! ... See MoreSee Less

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I was at Pottstown yesterday and grabbed some onions, carrots, and red potatoes. They were so fresh and delicious.

2 days ago

CCFB will be closed Monday, July 4th in observance of the holiday. 🍉

If you are in need of emergency food assistance, please call 2-1-1. ... See MoreSee Less

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7 days ago

July 20th is National Pennsylvania Day, and we're partnering with America250PA to help feed our neighbors in need. With the rising food costs, food donations are unprecedentedly low and the demand for food assistance is increasing. Help us stock the shelves - Join us for the America 250 Food Drive.

On July 20th we will host a drive-thru food drive from 9a- 4p at our Exton headquarters making your donation drop-off even easier! Not able to join us on the 20th? Donations can be dropped off Monday - Friday at our warehouse 8a-5p. You can also give to or host a virtual food drive at chestercountyfoodbank.fenly.org/

Volunteer opportunities are available at multiple food bank locations across the Commonwealth. Sign Up Today for this special America250 opportunity at: bit.ly/3aYqtMs

#EveryPennsylvanian #Impact250PA ... See MoreSee Less

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Thanks for the notice, I will get my self over there.

1 week ago

BEET the heat with this light and refreshing tabbouleh-inspired recipe bundle available at this week's Fresh2You Mobile Market. Tabbouleh is traditionally made with bulgar, tomatoes, mint, and lots of parsley but this version is a little earthier thanks to the raw beets.

✅ RECIPE OF THE WEEK | Summer Tabbouleh | Recipe below 👇

1 cup rice, prepared
2-3 beets, peeled & grated
1 bunch of beet greens, coarsely chopped
1 bunch parsley, finely chopped
3-4 scallions, thinly sliced
1 bunch of beet greens, coarsely chopped and stems discarded
4 sprigs oregano, leaves finely chopped and stems discarded

For the Dressing:
2-3 tablespoons olive oil
1/4 cup vinegar (your favorite kind)
salt and pepper to taste
Optional: pinch of red pepper

1. Prepare the rice according to package directions.
2. Prepare all of the vegetables and herbs and add to a large mixing bowl.
3. Whisk together the dressing ingredients and pour over the vegetable mixture.
4. Season with salt and pepper to taste. Add red pepper if using.

Each week at Fresh2You Mobile Market, you can get all the ingredients for the week's recipe for just $6. The recipes are simple yet delicious and feature the season's freshest fruits and veggies. You can find all of our recipes at chestercountyfoodbank.org/recipes/.

Let us know how you're using Chester County's bounty in your cooking! ... See MoreSee Less

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They make us cry but we love 'em anyway... it's the ONION and today we celebrate this most widely cultivated species of the genus allium. A staple of every global cuisine, the family of plants also includes chives, garlic, leeks, and hundreds of other species.

These flavorful bulbs are packed with nutrients! The high levels of antioxidants give onions their distinctive sweetness and aroma but also make them powerhouses in maintaining good health, lowering blood pressure, preventing cancer, and so more!

In terms of pungency, white are generally the mildest, red the sharpest, and yellow in between. They're generally interchangeable, switching won't ruin a dish, but it will slightly alter the flavor or appearance of the dish.

Sweet, white, red, scallions or shallots... How do you like to like use the common onion? ... See MoreSee Less