Recipes from Chicago’s Community Kitchens

In January 2017, the Food Depository began distributing recipe cards highlighting items that clients receive from the FRESH Truck. By educating people on the nutritional benefits of fresh produce items, we empower them to make healthy choices. Chicago’s Community Kitchens, our culinary job training program, develops the recipes and prepares samples.

Pear and Cinnamon Muffins

Wet Ingredients

• ¾ cup sugar
• ¼ cup vegetable oil
• 1 egg, lightly beaten
• 1 large pear, peeled, cored and shredded
• 2 tablespoons water
• ¼ teaspoon vanilla

Dry Ingredients

• ¾ cup + 2 tablespoons all-purpose flour
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon baking powder

Directions

1. Preheat oven to 350° F.
2. Sift all dry ingredients together to remove clumps and impurities.
3. In a large bowl, mix all wet ingredients together.
4. Make a well in the dry ingredients, add the wet ingredients to the center and mix until smooth. Be careful not to over-mix.
5. Pour into greased muffin tins.
6. Bake for 12-14 minutes.

Mango Pepper Slaw

Ingredients

Slaw

• ½ large head cabbage, cored
• ½ pound carrots, peeled and shredded
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• 1 mango, cut into thin strips
• ½ sweet onion, chopped

Dressing

• ¼ cup vegetable oil
• ½ cup apple cider vinegar
• ½ teaspoon celery seed
• ½ teaspoon salt
• ½ teaspoon dry mustard
• ¼ cup sugar

Directions

1. Shred cabbage into a large bowl; toss with carrots, bell pepper and sweet onion
2. In saucepan bring to boil vegetable oil, apple cider vinegar, celery seed, salt, dry mustard and sugar; stir to dissolve sugar. Let cool slightly and then pour over cabbage mixture while still warm. Stir thoroughly, cover and refrigerate until cold or overnight.