2018 SHARE THE TABLE COMMUNITY PROJECT RECIPES

Share
Print

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

  1. Roasted Zucchini

    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!

  2. Chickpeas in Rosemary & Olive Oil

    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!

  3. Tri-Color Penne Pasta Salad with Roasted Carrots, Parsnips, Onions, 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.

    Get the Recipe

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies