Eye On The Bay: Food For Bay Area Families – 12/8/11

Join the Eye on the Bay team as we highlight ways to help Bay Area residents in need this season.  Features include a farm-to-food pantry program that has elevated the quality of food distribution in San Francisco.

To take part in CBS San Francisco’s Food For Bay Area Families program click on http://sanfrancisco.cbslocal.com/2011/11/10/food-for-bay-area-families-drive-underway/ you can select from a number of bay area food banks to donate

To find a Whole Foods near you and donate non perishable goods check out www.wholefoodsmarket.com

For more information on Health Starts Here go to www.wholefoodsmarket.com/healthstartshere

Barley Stuffed Acorn Squash with Cranberries

Serves 4

Deeply satisfying, this versatile stuffed squash can be served as a weeknight dinner or for a dinner party with friends.

1/2 cup barley

2 cups water

2 acorn squash, halved lengthwise and seeded

2 parsnips, peeled and diced

1 yellow onion, diced

1/2 cup whole fresh cranberries

2 cloves garlic, minced

1 tablespoon fresh thyme leaves, chopped

1 ½ teaspoons minced fresh sage

1 ½ teaspoons ground paprika

½ teaspoon freshly ground black pepper

3 scallions, thinly sliced

Preheat the oven to 350°F.  Line a baking sheet with parchment paper.

 

To prepare the barley: In a large 2-quart sauce pan combine the barley and water.  Bring the water to a boil, reduce the heat to low, and simmer.  Cook until the barley is tender, about 1 hour.  Remove the pan from the heat and using a fine mesh strainer, drain any excess liquid.  Meanwhile prepare the squash.    

 

To prepare the squash: Place the halved acorn squash, face down, on parchment paper and bake for 30 minutes. Remove from the oven, the squash will be slightly firm, set aside.

In a large sauté pan over medium-high heat add the parsnips and onion. Stirring frequently, steam sauté the mixture until the onions begin to caramelize, adding about 2 tablespoons of water to prevent any sticking to the bottom of the pan.  Add the cranberries, garlic, thyme, sage, and paprika. Decrease the heat to low and cook for 4 minutes. Add the cooked barley, black pepper and scallions, toss to fully combine. Divide the mixture evenly into each of the squash halves.  Bake for 15-20 minutes. Serve hot and enjoy!

Winter Green and White Bean Soup

Serves 4

This weeknight wonder is packed with veggies and beans. It is a welcoming comfort food to take off the winter chill.  If cannellini beans are not available any white bean will do.

1 yellow onion, diced
4 garlic cloves, roughly chopped

1 cup fresh carrots, peeled and diced

4 cups packed chopped kale, stemmed (fresh or frozen)
1 (14.5-ounce) can no-salt added Italian-style diced tomatoes

1 tablespoon fresh rosemary minced or dried

1 (32-ounce) box low-sodium vegetable broth
1 (15-ounce) can no-salt-added cannellini beans, drained and rinsed

To prepare the soup:  In a large sauce pan over medium-high heat, add the onion.  Stirring frequently steam sauté the onion until it begins to caramelize, adding about 2 tablespoons of water to prevent any sticking to the bottom of the pan, about 3 minutes. Add the garlic and cook 2 minutes longer.  Add the carrots, kale and tomatoes, rosemary, and the broth.  Cover and cook 5 minutes or until the kale is tender. Add the beans and heat thoroughly. Serve hot.

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