Clean and have ready a Ball jar (pint sized), or a large glass (16 oz or more).
Wash, core and dice 1/2 of a medium apple (do not remove peel). Gala, Honey-crisp or other local apple varieties work well. Set aside.
Toast nuts in a dry pan, checking often, until fragrant and slightly brown. Chop and set aside.
Prepare, measure and set aside the other ingredients, including any desired optional ingredients.
Assemble in the Ball jar, or glass, by creating 2 identical groups of layers. Milk will be added at the very end. So start with half of everything. Oats first, salt and cinnamon next. Then add dried fruit, apples and nuts. If using any optional ingredients, add where you think best. Then repeat the group of layers once more, starting with the oats and ending with the nuts. Finish by slowly adding all the milk so that it seeps down to moisten every layer.
Cover and chill overnight. Eat cold in the morning, straight out of the jar. Or if you prefer a warm breakfast, heat slightly in a pan or microwave. Enjoy!
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Notes
Nutrition: Per serving (entire recipe) made with pecans and low fat oat milk: Calories 364; Total Fat 9g ; Sat Fat 1g; Sodium 258mg; Carbs 65g; Fiber 10g; Total Sugars 24g; Added Sugars 0g; Protein 9g; Vit D 4mcg; Calcium 396mg; Iron 2mg; Potassium 737mg; Vit B2 50% DV; Vit B12 50% DV; Vit A 22% DV.
Makes 3 pintsApple butter is a highly-concentrated form of apple sauce produced by long, slow cooking of apples with cider to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. In contrast to what the name implies, there is no “butter” in apple butter. The name comes from its smooth and buttery texture.
4poundsApplesMcIntosh, Braeburn, Fuji, Gala – cut, cored, but not peeled
2/3cupapple cider
¼cuplemon juice
2teaspoonsground cinnamon
¼teaspoonground cloves
¼teaspoonground allspice
Instructions
Add the apples, apple cider, lemon juice, cinnamon, cloves and all spice to a large pot.
Cook all the ingredients over medium-low heat, uncovered.
Stir occasionally, until the apples have become very soft, approximately 1 hour.
Mash the apples in the pot with a potato masher.
Continue cooking the apples uncovered and stirring occasionally, until they become thick, velvety and a deep mahogany color, about 1 hour.
Using a hand blender (also known as an immersion blender) puree the mixture until smooth.
You can also use a regular blender in small batches until smooth.
Let the mixture cool and transfer the butter to the pint-sized jars.
Keep the apple butter refrigerated.
It will stay for 3-4 weeks in the refrigerator.
Try spreading the apple butter on buttered toast, waffles, crostini with cheese. You can also add it to bbq sauce, chicken burgers or added to carnitas.
Enjoy!
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Notes
Nutrition Information: Per serving – 1 Tablespoon: Calories; 40 Total Fat 0g ; Sat Fat 0g; Sodium 1.1 mg; Carbs 10g; Fiber 1.7g; Total Sugars 7.8g; Added Sugars 0g; Protein 0.2 g; Calcium 6.7 mg; Iron 0.1mg; Potassium 83mg; Vit A 0.7% DV; Vit C 6.3% DV; Vit K 1.9% DV.
1 1/4lb.potatoesred-skinned and white-skinned, cut into 1 inch pieces
3/4lb.sweet potatocut into 1-inch pieces
3carrotscut into 1-inch pieces
1lb.beetsa mixture of red, golden and chiogga if possible, peeled and cut into 1-inch pieces
1largeonioncut into chunks
4tbsp.olive oil
3/4tsp.Salt
3/4tsp.ground pepper
2tbsp.chopped fresh rosemaryoptional
Instructions
Preheat oven to 400ºF
In a large bowl combine the red and white potatoes, sweet potato, carrots, beets and onions.
Drizzle olive oil over the bowl of vegetables, season with salt, pepper and rosemary, and mix well to combine.
Place all the vegetables on a large baking sheet.
Roast for 20 minutes, then gently stir the vegetables.
Roast until the vegetables are tender when pierced with a fork and golden brown in some spots for an additional 20–25 minutes.
Take care not to overcook the beets as their high sugar content could cause them to burn.
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STORAGE: Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.NUTRITION: Per serving (1/8 of recipe): Calories 173; Total Fat 7g; Sat Fat 1g; Cholesterol 0mg; Sodium 310g; Total Carb 26g; Fiber 5g; Total Sugars 7g; Added Sugars 0g; Protein 3g; Vit D 0mcg; Calcium 37mg; Iron 1.3mg; Potassium 688mg; Vit A 186% DV; Vit C 18% DV; Vit K 11% DV.
Trim greens from beet roots and set aside. Wash beet roots, but do not peel. Wrap each beet root in aluminum foil and place on a baking sheet. Bake until tender, roughly 45 minutes, depending on thickness of beets.
While beets are cooking, wash the greens extra well (beets tend to be sandy) and dry. Slice the beet greens into thin ribbons and put in a large bowl.
When beets are tender, remove from oven, unwrap the foil and let cool 5-10 minutes.
Peel the cooled beets and cut into 1-inch thick pieces. Add to the bowl with the greens.
Add peeled, cut oranges (and any juices) and onion slices to the bowl.
In a separate bowl/jar, mix vegetable oil, vinegar, salt and pepper. Pour over the salad and toss to combine.
If the beet greens are insufficient to serve 6, then add extra clean salad greens (arugula, spring mix or other) to the bowl. Top with crumbled feta cheese, if desired. Serve chilled.
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*Red wine vinegar and extra virgin olive oil are preferred, but you may easily substitute other varieties.NUTRITION:
Per serving (1/6 of recipe) including feta cheese: Calories 130; Total Fat 7g; Sat Fat 2g; Cholesterol 7mg; Sodium 338g; Total Carb 16g; Fiber 5g; Total Sugars 10g; Added Sugars 0g; Protein 4g; Vit D 0mcg; Calcium 102mg; Iron 1.6mg; Potassium 600mg; Vit A 88% DV; Vit C 55% DV; Vit K 129% DV.
George Legette, left, a Second Baptist Church food pantry driver, takes a case of fresh produce from Ian Bell, a Rolling Harvest Food Rescue volunteer, during an emergency pop-up food distribution at Solebury Orchards, in Solebury Township, on Tuesday, December 15, 2020. [photo credit: Michele C. Haddon / Photojournalist]
Story by Marion Callahan, Bucks County Courier Times [link to story]
This past Thanksgiving, food pantry manager Kizzy Wright saw a sight she’s never witnessed.
“Our line was out the door. We’ve never experienced that demand — ever,” said Wright, who continues to see a surge in families turning to Bread of Life Community Pantry in Bristol for food.
The coronavirus has been the perfect storm for Bucks County neighbors trying to make ends meet. Facing job losses and unpaid bills, families who are feeling the economic fallout don’t have the money to pay for groceries. Spikes in homelessness have also created more demand at Bucks County food pantries.
“This pandemic has spared no ZIP code, almost no household,” said Cathy Snyder, founder and executive director of Rolling Harvest Food Rescue. She said food pantries in the region are experiencing a 40% hike in the number of families turning to them for help, and “many of them up until very recently were living very comfortable middle-class lives.
Jay Quilty, left, volunteer driver with Rolling Harvest Food Rescue, and Jamie McKnight, program and development director, load cases of whole cooked turkeys into a van during an emergency pop-up food distribution.[photo credit: Michele C. Haddon / Photojournalist]
Pantry managers, however, can’t fight hunger alone. Fortunately, Snyder said: “With a collaborative community response to hunger, they don’t have to.”
On Tuesday, pantry managers from across the region and from church ministries across the county headed to Solebury Orchards in Solebury to pick up crates of fresh vegetables, turkeys and toiletries provided during a food distribution pop-up event sponsored by Rolling Harvest Food Rescue and United Way of Bucks County.
Businesses including McCaffrey’s Market, Traugers Family Farm, Pennypack Farm and North American Produce Co. also pitched in, donating thousands of dollars in food and produce to help neighbors in need.
Wright said needs are greater than ever. Pantries had pivoted to deliver food to many elderly residents who are unable to venture out, she said. With kids home, mothers are unable to provide enough food for their household. After her trip to Solebury to load up on fresh produce and turkeys, Wright said the fresh donations will make a big difference to families in Bristol, she said.
“When you have an opportunity to get real good fresh vegetables, it’s amazing,” said Wright. “We don’t want to just give out pasta, sauce or junk. We want to give out good food.”
Mike Cerino, left, Warminster Food Bank president, Brian Dempsey, center, Lester Bahrt Food Bank co-director, and Ian Bell, a Rolling Harvest Food Rescue volunteer, carry cases of fresh produce.[photo credit: Michele C. Haddon / Photojournalist]
Loading boxes of Brussels sprouts and peppers into the bed of his pick up truck, Brian Dempsey, of Lester Barht Food Pantry in Fairless Hills, said the donations will bring a great deal of joy to those relying on donations for meals. “We take care of 350 to 450 a month from our pantry,” he said.
Looking at the flurry of activity, Snyder watched as volunteers loaded crates onto trucks and vans coming from all corners of the county. She lauded the generosity of businesses and groups that made the food pop-up possible.
Tuesday’s pop-up food event was made possible by a $5,000 COVID-19 Recovery Fund grant provided by United Way of Bucks County to Rolling Harvest, which purchased food for emergency feeding programs for pantries in Bucks County.
In total, with donations from McCaffrey’s Food Markets, area groups distributed $20,000 worth of whole cooked smoked Lancaster Farm turkeys. Rolling Harvest also provided pantries with Solebury Orchards apples and a variety of fresh seasonal produce gleaned from local Bucks County farms.
Snyder praised McCaffrey’s, a Bucks County-based supermarket, for donating its surplus of cooked turkeys and credited Solebury Orchards for offering storage space and a site for pick up and distribution of the food.
“Traugers Family Farm and Pennypack Farm went into the fields and harvested this — just for us,” she said. “It’s more important than ever that social service and nonprofit organizations join forces to accomplish solutions to a problem whose scale is well beyond the scope of one individual organization.”
Ian Bell, a Rolling Harvest Food Rescue volunteer, unloads cases of turnips and sweet potatoes from Trauger’s Farm during an emergency pop-up food distribution at Solebury Orchards, in Solebury Township, on Tuesday, December 15, 2020. [photo credit: Michele C. Haddon / Photojournalist]
Snyder said people are heading into the new year with even more uncertainty about their jobs, housing, and health. “The hardest hit seem to be those with children, and our neighbors from predominantly African-American and Latino communities,” she said.
Tim Philpot, the Bucks County United Way’s director of Financial Stability and Health, said that with support from Penn Community Bank, the United Way of Bucks County launched the Bucks County COVID-19 Recovery Fund in March to help area nonprofits meet their clients’ COVID related needs.
Initially, he said, basic needs like food, shelter, and PPE were primary targets. Since it began, the Recovery Fund has provided over $395,000 in the form of 76 grants to agencies in Bucks County, he said.
“We’re so pleased that Rolling Harvest was able to leverage our grant funding for greater impact. So many more people are food-insecure now than at this time last year,” said Philpot. “Dynamic partnerships like this will help ensure we can meet the increased need.”
Food pantries at Tuesday’s event included County Commons in Bensalem; Pennridge Community Center in Perkasie; Bread of Life Food Pantry in Bristol; Lester Bahrt Food Pantry in Fairless Hills; Warminster Food Pantry; Bux Mont Church in Warrington; Soulful Blessing in Bristol; Revivals Outreach Center and Food Pantry in Perkasie; Philadelphia PARX Thoroughbred Horsemen’s Association in Bensalem; and the YWCA in Bensalem.
1large bunchkaleflat-leaf preferred stems discarded and leaves shredded
4cupschicken brothor vegetable broth, low-sodium
115 oz. cantomatoeslow-sodium petite diced tomatoes, with their juices
3 to 415 oz. canscannellini beanslow-sodium, drained
2 to 3parmesan cheese rindsoptional
1TBSred wine vinegar or fresh lemon juice
Freshly ground black pepper
1Pinchof red pepper flakesoptional
1small loafcrusty bread16 oz., Ciabatta or other
3 to 4TBSshredded Parmesan cheese
Instructions
Heat the oil in a large pot over medium-high heat until shimmering. Stir in the onion, carrots, celery, garlic and a pinch of salt. Stir to coat. Cook, stirring occasionally, until tender, about 10 minutes.
Add the kale, a big handful at a time, stirring to wilt before adding more. Stir in the broth, tomatoes and beans. Add parmesan cheese rinds, if available. Simmer until the kale is tender and the beans have lost their canned taste, about 15 minutes. Stir in the vinegar or lemon juice. If desired, season with black pepper and red pepper flakes. Keep warm over very low heat.
Arrange a rack in the middle of the oven and heat the broiler. Cut the loaf of bread in half lengthwise. Brush the cuts sides of bread lightly with olive oil and sprinkle on a dash of salt and pepper. Place bread, cut side down, on a baking sheet. Broil until lightly browned, about 3 minutes. Flip the bread over so that the cut sides now face up. Cover cut sides with shredded Parmesan cheese. Broil, watching carefully, until the edges of the bread are crisp and the cheese is browned and bubbly, about 5 minutes more Cool slightly and slice . Place 1-2 slices of bread in each serving bowl and ladle in the stew. Serve hot.
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Notes
NUTRITION:Per serving (1/8 of recipe, including prepared bread): Calories 413; Total Fat 10g ; Sat Fat 1g; Sodium 545mg; Carbs 58g; Fiber 13g; Total Sugars 6g; Added Sugars 0g; Protein 19g; Vit D 0mcg; Calcium 263mg; Iron 5mg; Potassium 815mg; Vit A 183% DV; Vit B1 100% DV; Vit C 62% DV; Vit K 190% DV.
1 to 2buncheskale or other hearty greens, about 10 cups loosely packed, roughly 8 oz (see notes)
3TBSolive oil
1small yellow oniondiced
1pinchof salt
2clovesgarlicminced
1/2cupcilantrochopped (see notes)
1TBScumin seedssee notes
1 1/4cuppankoor dried breadcrumbs, divided
1/4cupfetacrumbled
1egg(1or 2 eggs) lightly beaten
1/4cupParmesan cheeseshredded and rough chopped
Instructions
Wash greens and dry well. Pulse greens in a food processor or finely chop with a knife—they should be small but not puréed or mushy. Set aside.
Heat oil in a large skillet over medium-low heat. Add the onion and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic, cilantro, and cumin seeds. Stir for 30 seconds.
Add greens to pan and sauté for 1 to 2 minutes, until they have wilted. Turn the mixture into a large bowl.
Let mixture cool for 5 minutes. Then add the feta and 1 cup of the breadcrumbs (set aside the remaining 1/4 cup). Mix well and taste for seasoning – add more salt if necessary. Then add 1 egg and mix to incorporate. Squeeze a small ball of the mixture. If it holds together, then begin portioning out the mixture into small balls. If it doesn’t hold together, then add another egg.
Combine the reserved breadcrumbs (1/4 cup) with the Parmesan cheese on a plate. Roll the balls in the breadcrumb-Parmesan mixture and place on an ungreased baking sheet.
Bake at 400 degrees F for 20-25 minutes. Serve immediately or at room temperature. Eat as is, or try with a dip of Pomodoro sauce or yogurt ranch dressing. Or combine bites, hummus and raw veggies in a pita sandwich. The possibilities are endless!
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Notes
Any hearty greens (beet, turnip, mustard, kale, chard, spinach, etc.) may be used here. More than 1 variety works well, too. If greens have fibrous stems (kale, collards) remove stems and discard.
Fresh basil or fresh parsley may substitute for the cilantro.
1 and 1/2 tsp of ground cumin may substitute, but 1 TBS cumin seeds is preferred.
NUTRITION:Approximate, depending on greens used. Per serving (1/4 of recipe): Calories 267; Total Fat 15g ; Sat Fat 4g; Sodium 344mg; Carbs 25g; Fiber 3g; Total Sugars 2g; Added Sugars 0g; Protein 9g; Vit D 0mcg; Calcium 183mg; Iron 3mg; Potassium 408mg; Vit A 59% DV; Vit C 51% DV; Vit K 249% DV.
Wash the sprouts in a colander. Cut off the tough ends of the sprouts and any browning outer leaves. Then slice the sprouts lengthwise as thinly as possible using a sharp chef’s knife. Give them a few extra chops for good measure. You may also shred the Brussels sprouts in a food processor, using the slicing blade.
Toast the raw, slivered almonds in a dry pan over medium heat for three to four minutes, stirring frequently, until they are fragrant and turning golden on the edges.
Mix the dressing ingredients – olive oil, vinegar, honey, mustard and garlic – in a covered glass jar. Shake well.
In a medium serving bowl, toss the shredded Brussels sprouts with the almonds, dried cranberries and Parmesan cheese. Add the honey mustard dressing and toss again. Taste and adjust as needed. Serve immediately, or cover and refrigerate for up for 4 days.
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NUTRITION:Per serving (1/4 of recipe): Calories 342; Total Fat 22g ; Sat Fat 4g; Sodium 350mg; Carbs 34g; Fiber 7g; Total Sugars 21g; Added Sugars 16g; Protein 9g; Vit D 0mcg; Calcium 131mg; Iron 2mg; Potassium 526mg; Vit A 30%DV; Vit C 108%DV; Vit K 174%DV.
nuts or dried cranberriesadded in final 5 minutes of baking
Instructions
Preheat oven to 425 degrees F.
Line a large baking sheet with aluminum foil or parchment paper for easy cleanup.
If Brussels sprouts are still attached to the large stalk, “pop” them off with your thumb.
Rinse Brussels sprouts well and shake or pat with towel to remove extra water. Cut off tough stems and slice sprouts in half lengthwise. Quarter extra-large sprouts so that all cut sprouts are roughly the same size for even cooking.
Place cut sprouts in a medium bowl, including any loose leaves, which will get extra crispy when roasted. If using optional sliced onion, add now. Add 1 1/2 to 2 TBS olive oil, salt and pepper to the bowl. Toss well to combine.
Transfer bowl contents to the baking sheet and spread out in a single layer. Cook for 10 to 15 minutes and stir. Then cook for another 10 to 15 minutes, checking frequently. When sprouts are nearly done (turning nicely brown and caramelized), drizzle with up to 1 TBS balsamic vinegar and return to oven for 5 minutes more minutes. Finished Brussels sprouts should be charred on the outside and tender inside with a nutty flavor.
Serve warm and enjoy!
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NUTRITION:Per serving (1/6 of recipe) with optional onion: Calories 95; Total Fat 5g ; Sat Fat 1g; Sodium 226mg; Carbs 12g; Fiber 5g; Total Sugars 3g; Added Sugars 0g; Protein 4g; Vit D 0mcg; Calcium 52mg; Iron 2mg; Potassium 460mg; Vit C 162%DV; Vit K 255%DV.
4lbpumpkinOne 4 pound sugar pie pumpkin or other baking pumpkin*
1largeonion(yellow) rough chopped
4largegarlic cloves(or 6 medium) finely chopped
4cupsvegetable broth(32 ounces) low-sodium
1/2teaspoonsalt
1/2teaspooncinnamon
1/2teaspoonnutmeg
1/8teaspooncloves
1dashcayenne pepperoptional
black peppera few shakes
1/2cupcoconut milkcream, or milk of your choice
2tablespoonsmaple syrupor honey
Optional: 1/4 cup roasted pepitasgreen pumpkin seeds
Instructions
Preheat oven to 425 degrees F and line a baking sheet with parchment paper or foil for easy cleanup. Carefully cut the pumpkin into 4 equal pieces and scoop out the seeds. You won't need the seeds for this recipe.
Brush 1 tablespoon olive oil over pumpkin flesh and place the quarters, cut sides down, onto baking sheet. Roast for 35 to 45 minutes, until the orange flesh is easily pierced with a fork. Set aside to cool for a few minutes.
Meanwhile, heat the remaining 2 tablespoons olive oil in a large pot over medium heat. Add onion and garlic to the pot. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes.
Peel skin off of the cooled pumpkin quarters and discard the skin. Roughly mash the pumpkin flesh with a potato masher.
Add the pumpkin flesh and vegetable broth to the pot. Stir in the salt, cinnamon, nutmeg, cloves, cayenne pepper (if using) and black pepper. Bring the mixture to a boil, then reduce heat and simmer for about 10 to 15 minutes, to give the flavors time to meld.
Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. Use an immersion blender, potato masher or regular blender (see note below) to blend the soup until smooth. Taste and adjust as necessary.
Ladle the soup into bowls. Sprinkle pepitas (optional) or a dusting of cinnamon on top and enjoy!
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Notes
You may substitute 2 to 3 cans (15 oz each) of pumpkin puree (not pumpkin pie filling) for the fresh, roasted pumpkin. Just skip steps 1 and 2 and add the canned pumpkin in step 5.If using a regular blender, work in batches. Transfer some soup into the blender, leaving plenty of extra room for the hot soup to expand. Securely fasten the blender’s lid and use a kitchen towel to protect your hand from escaping steam. Puree the mixture until smooth. Transfer pureed soup to a serving bowl and repeat process.NUTRITION: Per serving (1/6 of total). Calories 163; Total Fat 10.5g; Sat Fat 4.1g; Sodium 286mg; Potassium 443mg; Total Carbs 18g; Fiber 2g; Total Sugars 10g; Added Sugar 4g; Protein 2g; Calcium 51mg; Vit A 276% DV; Vit B2 16% DV; Copper 22% DV; Manganese 28% DV
