Food Bank of Contra Costa and SolanoFood Bank of Contra Costa and Solano

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    Ingredient: Oil

    Summer Squash Saute (Calabaza Salteada)

    Ingredients:
    • 2 zucchini, sliced into “coins”
    • 2 yellow squash, sliced into “coins”
    • 2 garlic cloves, smashed
    • 2 tablespoons oil
    • Salt and pepper to taste
    • 1/4 cup cheese, grated (optional)

    Directions:
    Heat oil in pan over medium heat. Add garlic, stir frequently about 2 minutes. Add squash “coins” and sauté 5 minutes. Season with salt and pepper to taste. For added flavor add cheese before serving.


    Ingredientes:
    • 2 calabacitas, rebanadas en “monedas”
    • 2 calabazas amarillas, rebanadas en “monedas”
    • 2 dientes de ajo, machacados
    • 2 cucharadas de aceite
    • Sal y pimienta al gusto
    • 1/4 taza queso, rallado (opcional)

    Direcciones:
    Caliente el aceite en un sartén a fuego medio. Agregue el ajo, revuelva con frecuencia aproximadamente 2 minutos. Añada las monedas de calabazay saltée 5 minutos. Sazone con sal y pimienta al gusto. Para mayor sabor, agregue queso antes de servir.

    Sweet Potato Hash (Camotes Rallados)

    Ingredients:
    • 2 tablespoons of oil
    • 1 large apple, peeled and sliced into thin sticks
    • 1/2 cup onion, sliced thinly
    • 3 medium sweet potatoes, cut into matchsticks
    • Cinnamon to taste
    • Salt and pepper to taste

    Directions:
    In a large skillet, heat 1 teaspoon of oil over medium-high heat. In a large bowl, combine apples, onion, and sweet potatoes and mix.. Spread potatoes in the pan in an even layer, press down lightly with a spatula. Cook until golden brown (about 5 minutes), flip and cook on the other side. Add cinnamon, salt and pepper to taste.


    Ingredientes:
    • 2 cucharadas de aceite
    • 1 manzana grande, pelada y cortada en rebanadas finas
    • 1/2 taza de cebolla, rebanadas finas
    • 3 camotes, rallados
    • Canela al gusto
    • Sal y pimienta al gusto

    Direcciones:
    En un sartén grande, caliente una cucharada de aceite a fuego medio-alto. En un recipiente grande, combine las manzanas, cebolla, camotes y mezcla. Difundir los camotes en la sartén en una capa de espesor uniforme, presione suavemente con un espátula. Cocine hasta que estén dorados (unos 5 minutos), dar la vuelta y cocine del otro lado. Añada la canela, sal y pimienta al gusto.

    Roasted Root Vegetables

    Ingredients:
    • 4 medium-sized root vegetables (choose a variety from potatoes, turnips, beets, or rutabagas)
    • 2 chopped carrots
    • 1 medium chopped onion
    • 1/4 cup vegetable oil. Season with salt and pepper, or your favorite spices

    Directions:
    Preheat oven to 350˚ F. Cut vegetables into large, same sized chunks. Place vegetables in a medium bowl and pour oil on top. Add salt and pepper or seasoning and mix well. Spread an even layer on a baking sheet. Bake for about 1 hour or until tender. Serve warm or cold.

    Pomegranate Salad (Ensalada de Granada)

    Ingredients:
    • 1 bunch lettuce, spinach, or shredded cabbage
    • 1/2 cup chopped nuts
    • 1/4 onion, sliced thinly
    • 1 pomegranate, peeled and seeds separated
    • 1/2 cup shredded cheese
    • 4 tablespoons balsamic vinaigrette

    Directions:
    Place lettuce in a salad bowl. Top with onion, nuts, and cheese. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.


    Ingredientes:
    • Una cabeza de lechuga, espinaca o repollo picado
    • 1/2 taza de nueces picadas
    • 1/4 de cebolla, en rodajas finas
    • 1 granada pelada con las semillas separadas
    • 1/2 taza de queso rallado
    • 4 cucharadas de aderezo “vinagreta balsámica”

    Direcciones:
    Coloque la lechuga en una ensaladera. Cúbrala con cebolla, nueces y queso. Ponga las semillas de granada encima y rocíe con la vinagreta.

    Pasta Primavera

    Ingredients:
    • 1/2 pound of pasta, cooked, drained
    • 4 tablespoons oil
    • 1 carrot, chopped
    • 1 zucchini, chopped
    • 1-2 cloves garlic, sliced
    • Salt and pepper to taste

    Directions:
    Heat oil in pan over medium heat. Add garlic, vegetables, sauté 5-7 minutes. Salt and pepper to taste, Combine pasta with vegetables.


    Ingredientes:
    • 1/2 libra de pasta, cocida, enjuagada y escurrida
    • 4 cucharadas de aceite
    • 1 zanahoria, picada
    • 1 calabacita, picada
    • 1-2 dientes de ajo, picado
    • Sal y pimienta al gusto

    Direcciones:
    Caliente el aceite en un sartén a fuego medio. Agregue ajo, verduras y saltée 5-7 minutes. Sazone con sal y pimienta al gusto. Combine las verduras con la pasta.

    Caramelized Onions (Cebolla Caramelizada)

    Ingredients:
    • 4 medium onions, chopped
    • 1 tablespoons of butter or oil
    • Salt and pepper to taste
    • Water, 1-2 tablespoons as needed

    Directions:
    Heat the pan on medium high heat, add the oil or butter, and onions and stir constantly for 30-40 minutes. If the onions begin to burn, reduce the heat to low-medium. If the onions begin to dry out, add 1 tablespoon of water. Add salt and pepper to taste. Once onions are golden brown remove from heat.


    Ingredientes:
    • 4 cebollas medianas, picadas
    • 1 cucharada de mantequilla o aceite
    • Sal y pimienta al gusto
    • Agua, 1-2 cucharadas según sea necesario

    Direcciones:
    Caliente el sartén a fuego mediano-alto, agregue el aceite o la mantequilla, y la cebolla. Revuelva constantemente durante 30-40 minutos. Si la cebolla empieza a quemar, reduzca el fuego a bajo-medio. Si la cebolla empiece a secar, agregue 1 cucharada de agua. Añada sal y pimienta al gusto. Una vez caramelizadas retire las cebollas del fuego.

    Potato Cakes (Tortas de Papa)

    Ingredients:
    • 3 cups left over mashed potatoes
    • 1 cup small breadcrumbs*
    • 1 Large egg, lightly beaten
    • 2-3 Tablespoons of oil
    * To add flavor add pepper, sautéed onions or garlic to the mashed potatoes before cooking.

    Directions:
    In a large bowl, combine the mashed potatoes, breadcrumbs, and beaten egg. Shape the potato mixture into 3-inch patties. In a large nonstick skillet over medium heat, add the oil. Add the patties and cook until golden brown, 2 to 3 minutes. Serve hot. You can use crushed corn flakes, corn meal or panko instead of breadcrumbs.


    Ingredientes:
    • 3 tazas de puré de papas
    • 1 taza de pan rallado*
    • 1 huevo grande, ligeramente batido
    • 2-3 cucharadas de aceite
    * Para añadir sabor agregar pimienta, cebolla o ajo al puré de papas antes de cocinar.

    Direcciones:
    En un tazón grande, combine el puré de papa, pan rallado y huevo batido. Haga tortas con la mezcla de tamaño de 3 pulgadas. En una sartén antiadherente grande a fuego medio, agregue el aceite. Agregue las tortas y cocine hasta que estén doradas, de 2 a 3 minutos. Sirva caliente. Puede utilizar cereal de maíz aplastado, harina de maíz o panko en lugar de pan rallado.

    Sauteed Cauliflower (Coliflor Salteado)

    Ingredients:
    • 1/2 head of cauliflower, cut into florets
    • 2 tablespoons of oil
    • 1/4 cup grated parmesan cheese (or other cheese of your choice)
    • 1 clove of garlic (optional)
    • Salt and pepper to taste

    Directions:
    Heat oil in a large skillet over medium-high heat. When hot, add the cauliflower and stir until coated with oil. Add the salt. Stir florets until browned and deeply golden in color. Toss in the garlic just before completely browned. Remove from heat and sprinkle cheese.


    Ingredientes:
    • 1/2 cabeza de coliflor, picada en trocitos
    • 2 cucharadas de aceite
    • 1/4 taza de queso Parmesano (o cualquier queso que prefiere)
    • 1 diente de ajo (opcional)
    • Sal y pimienta al gusto

    Direcciones:
    Caliente el aceite en un sartén grande a fuego medioalto. Cuando esté caliente, agregue la coliflor y revuelva hasta untadas con aceite. Añadir la sal. Revuelva las florecillas hasta que estén doradas y profundamente dorado en color. Agregue el ajo antes que estén totalmente doradas. Retira del fuego y espolvorear el queso.

    Sauteed Cabbage (Repollo Salteado)

    Ingredients:

    • 3 cups cabbage, shredded
    • 2 tablespoons of butter or oil
    • Salt and pepper to taste

    Directions:

    Melt butter or heat oil in a large sauté pan. Add the cabbage and salt and pepper. Stir occasionally until cabbage is tender and beginning to brown.


    Ingredientes:

    • 3 tazas de repollo, rallado
    • 2 cucharadas de mantequilla o aceite
    • Sal y pimienta al gusto

    Direcciones:

    En un sartén grande, derrita la mantequilla o caliente el aceite. Agregue el repollo, sal y pimienta. Revolviéndolo de vez en cuando hasta que esté tierno.

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    P: 925-676-7543
    F: 925-671-7933

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    P: 707-421-9777
    F: 707-421-0205

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    Federal Tax ID# 94-2418054
    Food Bank of Contra Costa and Solano is a non-profit 501(c)(3) organization.

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