The Recipe page of our website showcases two types of recipes designed to support our mission of increasing food security and nutritious meals for our clients. Here’s what you’ll find:

Food Security Hub Recipes:

These recipes are curated by our Food Security Hub chef and staff, and are regularly served to our clients. Each dish is thoughtfully prepared to complement our weekly menu, crafted around the abundance of fresh, locally-sourced produce we receive.

Shelf-Stable Recipes:

In addition to the recipes prepared at the Food Security Hub, we offer recipes that utilize shelf-stable items from food boxes. These recipes are designed to empower our clients to create wholesome and nutritious meals using the resources available to them.


6pc. large carrots, scrubbed, trimmed and chopped 

4qt. stock (chicken, veg, dashi, corn- whatever you have on hand) 

4pc. cloves garlic 

1pc. medium onion, rough chopped 

30g. ginger, rough chopped  

2T  smoked paprika  

1t cinnamon 

2pc. bay  

2 large pinch of kosher salt


melt butter in heavy bottomed pot  

when butter starts to foam add carrots, onion, ginger, garlic, salt 

cook, stirring infrequently, until onions are translucent 

add smoked paprika, cinnamon, bay, and apple butter, stir 

when apple butter begins to stick to the bottom of the pan and caramelize, add stock to pan, scraping  

up the browned bits with a spoon 

bring soup to a boil, drop to a simmer and cook with a cracked lid until carrots are tender 

 blend soup, adding cold cooked rice as needed to thicken

bring soup back to boil, taste



1 can of chili (or chicken)

1 can of corn

1 can of black beans, drained and rinsed

1 can of diced tomatoes 

1 cup of shredded cheese

½ cup sour cream

Salt and pepper to taste 

Tortilla chips to pair

Options for some extra flavor:

Sprinkle of chopped cilantro

½ can of black olives


  1. Preheat oven to 375 
  2. Lightly grease baking pan (9×13 inch preferred)
  3. Combine canned ingredients in a large mixing bowl and season with salt and pepper. 
  4. Pour half of your ingredients into the baking sheet, spread it, and top it with cheese. 
  5. Next you’ll want to place the rest of the canned ingredients on top, spread, and add more cheese. 
  6. Place your baking sheet into the oven and bake for 20-25 minutes or until cheese is melted. 
  7. When baked, remove your dip from the oven and let cool slightly.
  8. When ready to serve, add your cilantro and sour cream to the side.
  9. Now, your dip is ready to be paired with your chips! 
  10. Scoop and Enjoy


2 tablespoons vegetable oil 

1 medium onion, chopped

3 cloves minced garlic 

1 tablespoon of ginger, grated

2 teaspoons  curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon of turmeric 

½ teaspoon cayenne pepper

1 can of diced tomatoes 

1 can of coconut milk

Fresh cilantro to garnish

Cooked rice or naan for serving 


  1. Heat vegetable oil in a large skillet over medium heat
  2. Add in chopped onion and cook until softened (about 5 minutes)
  3. Add in minced garlic and ginger and cook for 1-2 minutes.
  4. In a small bowl, mix together your spices, then poor into your skillet, coating your onions, garlic, and ginger
  5. Next, pour in your diced tomatoes and coconut milk and stir everything. Bring this mixture to a simmer and let cook for about 10 minutes. 
  6. Add drained and rinsed chickpeas to your mixture and stir. Keep this cooking for about 5 minutes. 
  7. Remove from heat and serve over rice.


2 medium zucchinis, sliced into rounds 

Olive oil 

Salt and pepper to taste 

2 cloves garlic, minced

1 cup shredded mozzarella 

¼ cup grated parmesan 

1 cup cherry tomatoes, halved

Fresh basil 


  1. Preheat your oven to 375° and grease a baking dish with olive oil,
  2. Place sliced cucumbers and garlic into the pan, and layer with sliced tomatoes.
  3. Sprinkle shredded cheese on top of your tomato layer. 
  4. Place the baking dish into the preheated oven.
  5. Bake for 25-30 minutes or until the cheese is bubbly and vegetables are tender.
  6. Remove the dish from the oven and let it cool before serving


1 large sweet potato 

2 medium potatoes 

2 tablespoons olive oil

1 onion, finely chopped

2 cloves of garlic, minced 

Dried thyme and rosemary to taste 

Salt and pepper to taste 

Fresh parsley and chives for garnish



  1. Peel sweet and regular potatoes and cut them into small cubes. 
  2. Place peeled and chopped potatoes into a bowl of cold water while you prepare the rest of the dish.
  3. Finely chop your onion and minc your garlic.
  4. In a frying pan, heat olive oil over medium heat. 
  5. Drain your potato cubes and pat them dry. You can use a kitchen towel or paper towel.
  6. Place your potatoes in the pan and spread them out to make a layer. Let them cook until golden brown.
  7. Next, stir in your onion and garlic. Continue for another 5 minutes or until potatoes are crisp and onions cooked. 
  8. Season your mixture with your dried rosemary and thyme, and salt and pepper. Let this cook for 2 minutes.
  9. Remove skillet from heat and plate your hash. 
  10. Add garnish of chives and parsley to top. 


One large butternut squash (peeled and diced)

1 cup baby bella mushrooms (sliced or chopped)

1/2 white onion (chopped) 

2 to 3 gloves of garlic 

2 cups vegetable stock

2 cups water 


Spices to taste:



Red pepper flakes




Peel the squash then cut it in half and scoop out the seeds. Next, chop the squash into 2 inch cubes. In a large pot, cover the cubed squash with equal parts water and stock, just enough to cover the squash. Add the garlic cloves and spices and bring to a boil. Boil for about 15 minutes or until the squash is tender. 

While the squash is cooking, chop or dice the onions and mushrooms. Sautee them together in oil or butter for 5 to 8 minutes.

 Once the squash is cooked, remove from the heat and blend to a creamy texture. This can be done with an immersion or countertop blender. Stir the sauted onions and mushroom into the squash and enjoy!