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Food For Bay Area Families 2010 – 12/8/10

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Food For Bay Area Families
Liam Mayclem Liam Mayclem
E-mail Liam Mayclem Emmy award-winning Liam Mayclem is the host...
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From all of us at Eye on the Bay and CBS5, we thank you for participating in our annual Food for Bay Area Families holiday food and donation drive.  Each year we’ve topped totals from years before and even in this trying economy, where tens of thousands of families are struggling to put food on their tables, we aim to do the same this year.  And it’s simple!  Here’s how:

1 – Stop by any greater Bay Area Whole Foods Markets (www.wholefoodsmarket.com) and drop off healthy, non-perishable items in marked bins.   For a list of “Do’s” and “Dont’s” of what to donate, please see our suggested list below.

2 – Make a cash donation, it really is a lifeline.  This year, you can make a cash donation when you checkout at any greater Bay Area Whole Foods Market (www.wholefoodsmarket.com).  You can donate $1, $5 or any other amount.

3 – You can contribute to your local food bank on-line, or you can contribute by check, made payable to your local food bank:

•Alameda County Community Food Bank

7900 Edgewater Drive

Oakland, CA 94621

www.accfb.org

•Food Bank of Contra Costa and Solano

4010 Nelson Avenue

Concord, CA 94520

and

1891 Woolner Avenue, Suite 1

Fairfield, CA 94533

www.foodbankccs.org

•Redwood Empire Food Bank (Sonoma County)

3320 Industrial Drive

Santa Rosa, CA 95403

www.refb.org

•San Francisco Food Bank

900 Pennsylvania Avenue

San Francisco, CA 94107

www.sffoodbank.org

•Second Harvest Food Bank of Santa Clara and San Mateo Counties

750 Curtner Avenue

San Jose, CA 95125

www.2ndharvest.net

 

 

The “Do’s and Don’ts of Food Donation!

Do donate:

- Canned foods (fruits, vegetables, meat, fish, soups)

- Dried foods like beans, rice, pasta, soups, and packaged meals,

like “Mac N’ Cheese”

- Nutritional foods! …like peanut butter, powdered milk, shelf-stable

soy milk

- Cereal, cereal bars, and baby food

- Non-perishable cooking ingredients like cooking oil and sugar

- Items packaged in plastics or containers that won’t easily collapse

Do NOT donate:

- Candy

- “Dented” cans or packages which have been opened

- Food items with “expired” dates

- Foods YOU wouldn’t eat or feed to your family (“exotic” or

very “spicy” foods)

- Beauty aids or personal care items

- Medicines

- Food packaged in glass jars or bottles

- Perishable foods

- Alcohol

Thanks for the chefs at Whole Foods Market, the following are recipes for affordable, nutritious holiday dishes.  For more information on Whole Foods Markets throughout the Bay Area, visit www.wholefoodsmarket.com

BRUSSELS SPROUT RAGOUT WITH MUSHROOMS AND PECANS

1 pound Brussels sprouts

½ pound chanterelle or other mushrooms, sliced

1 chopped shallot

4 Tbsp. olive oil

1 Tbsp. chopped fresh sage

Dash sherry vinegar and chicken broth (or vegetable broth)

½ cup coarsely chopped pecans, or may be left whole.

Salt and pepper to taste

Quarter Brussels sprouts and cook for 2-3 minutes in salted water. Drain and dry. In sauté pan, heat olive oil. Add shallots, sauté for a minute, then add sprouts and mushrooms. Cook several minutes over med. High heat, then add vinegar and broth. Then add sage and salt and pepper. Also great with crispy pancetta, or bacon.

BUTTERNUT SQUASH SOUP

1 butternut squash, peeled, halved, and seeded

1 apple of choice

1 small white or yellow onion, coarsely chopped

1 Tbsp. fresh sage

1 quart chicken broth

1 Tbsp. fresh chopped sage

1 Tbsp. maple syrup

Salt and pepper to taste

Grating of fresh nutmeg

Roast squash hollow side down, brushed with a bit of olive oil. Roast at 375 for 1 hour. Add sliced and peeled apple to stock and simmer for 10 minutes. Add squash and cook 5 minutes more. Then add seasonings. Check for seasoning. May need more sweet or savory, depending on your taste. Garnish with cashew sour cream, and pomegranate seeds with chopped chives. May use corn salsa, or crispy pancetta, etc.

KALE, POMEGRANATE, AVOCADO SALAD

1 head kale, shredded, or chiffonade

1 red bell pepper, brunoise, or finely chopped

½ cup pomegranate seeds

1 avocado

2 Tbsp chopped red onion

2 Tbsp. chopped green onion

Juice of one lemon

1 Tbsp. tamari or lite soy

1 tsp. salt

Black pepper to taste

In mixing bowl, “massage kale with the salt to soften the kale. Hands work best. Add avocado and lemon juice, and massage into kale until creamy. Add the rest of ingredients, and mix together. May sprinkle with white and black sesame seeds and more pomegranate. Serve and enjoy.
CASHEW SOUR CREAM
2 cups cashews soaked in water 10-12 hours

2 Tbsp. apple cider vinegar

1 tsp. agave nectar

Juice 1 lemon

1 Tbsp. nutritional yeast

1 tsp sea salt

Water to thin, about 1 cup

In high speed blender, blend until smooth. Refrigerate.

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