2018 SHARE THE TABLE COMMUNITY PROJECT RECIPES

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FOOD BANK FOR NEW YORK CITY’S “2018 MLK DAY OF SERVICE” MENU

Roasted Zucchini
New York City Food Bank event zucchini recipe

Ingredients:
1 pound zucchini, diced
3 tablespoons extra virgin olive oil
Salt and black pepper, to taste

Instructions: Season zucchini with extra virgin olive oil, salt and pepper, and roast in the oven at 425° F until slightly brown. Let cool. Enjoy!

Chickpeas in Rosemary & Olive Oil
New York City Food Bank event chickpeas recipe

Ingredients:
2 tablespoons extra virgin olive oil
1 clove garlic, chopped
1 rosemary sprig
1 can chickpeas, rinsed and drained
Salt and black pepper, to taste

Instructions: Warm the extra virgin olive in a 12” skillet over medium heat. Sauté the garlic and rosemary until aromatic being careful not to burn. Add the chickpeas and continue to sauté for a few minutes to heat through. Season with salt and black pepper, to taste. Enjoy!

Tri-Color Penne Pasta Salad with Roasted Carrots, Parsnips, Onions, Fresh Mozzarella & Basil
barilla tri color penne pasta salad recipe with roasted carrots parsnips fresh mozzarella basil

Try this quick, easy and colorful pasta salad recipe by roasting your veggies then adding fresh mozzarella and a garnish of basil.

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