Monthly Archives: November 2012

Fruit, Yogurt, and Cake Parfaits

Community meeting training session, 11/14/12

These easy parfaits are a great way to use fresh or frozen fruits with any crumbly, not-so-pretty cake you might have.

For each parfait:

  • 1 small slice cake (such as Yogurt Pound Cake)
  • 1/2 cup vanilla yogurt
  • 1/2 cup fresh or frozen and thawed fruit, any kind

Cut or break the slice of cake in half. In a small bowl or glass, layer half the cake, then 1/4 cup yogurt, then 1/2 cup fresh fruit. Repeat layers with remaining cake, yogurt, and fruit.


Meatballs with Garden Greens

Community meeting training session, 11/14/12 – served over spaghetti with tomato sauce

Meatballs are an easy place to put some healthy, vitamin-rich greens into your diet. You can use frozen greens of any kind (spinach, kale, chard, beet greens, etc), from your garden or the grocery store. Serve these meatballs with your favorite pasta sauce and spaghetti. You could also make this recipe into a meatloaf – follow cooking instructions for Italian-Style Meatloaf.

  • 10 oz stale bread
  • 1/2 cup milk (it can be more sour than you’d want to drink)
  • 2 lbs ground beef (OR use 1 lb each ground beef and pork)
  • 8 oz frozen greens (spinach, kale, etc), thawed and chopped
  • 1/4 cup grated parmesan cheese
  • 2 eggs
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh thyme
  • OR substitute 1 ½ tablespoons Italian seasoning for all the herbs if fresh herbs are unavailable
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Using your hands, rip the stale bread into flaky crumbs. It’s okay if they’re uneven sizes. In a large bowl, pour the milk over the bread and allow the bread to get completely soaked.

Add all remaining ingredients. Mix thoroughly to combine (using your hands works best).

Roll mixture into balls. You can bake or pan-fry the meatballs.

OVEN METHOD: Preheat oven to 350 degrees. Grease a baking sheet. Place meatballs on sheet and bake until cooked through with an internal temperature of 160, about 25 minutes.

STOVETOP METHOD: Heat 1 tablespoon oil in a large pan. Add meatballs and cook, turning when they become browned on the bottom, until completely browned and cooked through.

Serves 8.

**All ingredients in bold can be grown in your own garden or purchased at a farmers market.**


baked spaghetti and meatballsVARIATION: Baked Spaghetti and Meatballs

Community meeting dinner, 1/23/12

In a baking dish, combine meatballs, 1 lb cooked spaghetti (or other pasta), and 4-6 cups (or 1 jar) tomato sauce. Toss to coat everything evenly with sauce. Top with 1/2 cup of your favorite shredded cheese – mozzarella, parmesan, or other. Bake at 350 for 30 minutes, until cheese is browned and bubbly. Serves 8.

Not-Your-Average Coleslaw

Community meeting training session, 11/14/12

Cabbage and carrots get dressed up with quick-pickled onions and a creamy dressing. A variation of Cabbage, Apple, Red Onion, and Carrot Slaw.

  • 1/4 red onion, thinly sliced
  • 3 tablespoons cider vinegar
  • salt
  • 1/2 head cabbage, thinly sliced
  • 2 carrots, shredded into matchsticks or grated on a large grater
  • 2 teaspoons mustard (Dijon is best, but any kind will work)
  • 1 teaspoon honey (or sugar)
  • 1/3 cup mayonnaise
  • Black pepper (freshly ground if available)

In a small bowl, pour the cider vinegar over the sliced onion to cover it. Add a pinch of salt. Allow to sit for at least 20 minutes, or up to overnight in the fridge.

To a large bowl, add the shredded cabbage and carrots. Remove the onions from the vinegar and add them here, reserving the vinegar.

To the vinegar in the small bowl, whisk in mustard, honey, and mayonnaise. Add black pepper and additional salt to taste.

Pour desired amount of dressing (you won’t need all of it – use the rest on another slaw or salad within 2 weeks) over the vegetables and toss to combine.

**All ingredients in bold can be grown in your own garden or purchased at a farmers market.**