Credit: Pupusa recipe, New York Times Cooking, and Curtido recipe, Tastes better from scratch PUPUSAS INGREDIENTS 2 cups masa harina ½ teaspoon table salt 2 cups boiling water, plus extra water as needed. 2 teaspoons vegetable oil, divided. 2 ounces cotija cheese, cut into 2 pieces. 8 ounces Monterey Jack
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
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,
We get it. Fall is a busy time of year. These on-the-go omelettes can be made in advance and warmed up for a quick meal or snack. And yes, you can freeze them too. It’s hard to even call this a recipe because both the ingredients and the measurements are
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.
Ingredients: • 3 C. reduced-sodium vegetable or chicken broth • 1 (28 ounce) can diced tomatoes or fresh tomatoes. • 1 (15 ounce) can beans, drained • 2 carrots, peeled and chopped • 1 celery stock, chopped • Bay leaves, sage, thyme • Salt and pepper • 2 C. cooked whole wheat
Ingredients: • 1 cup steamed broccoli • 2 tablespoons chopped Roasted walnuts or other nut • 2 tablespoons Greek yogurt or low-fat mayonnaise • 1/4 cup grated cheese • Salt and pepper to taste • 4 Slices bread Directions: Finely chop the broccoli and place in a microwave-safe baking dish with
Ingredients: • 4 slices of bread • 4 slices of cheese • 1 medium pear, cut into 1/4-inch slices • 2 tablespoons of butter or no-stick cooking spray Directions: Heat a frying pan on medium heat. Butter two slices of bread on one side; place buttered side down onto the
Ingredients: • 1/2 pound pasta, cooked and drained • 2 cups broccoli or zucchini, chopped • 1 tomato, chopped • 1/2 cup Italian salad dressing • 1 can tuna, drained Directions: Combine pasta and vegetables in a bowl. Add dressing and stir until well combined. Tip: add protein with 2-3
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,
Ingredients: • 1 tablespoon butter, softened • 2 slices of bread • 2 slices of cheese • 3 thin slices of apple or pear Directions: Heat a pan over medium-low heat. Spread butter on one side of each slice of bread. Once the pan is warm, add one slice of
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