Category: JFCS Squirrel Hill Food Pantry

This month we are featuring two recipes that help with reducing food waste. One featuring beet greens and the other featuring stale bread, both of which are usually discarded! Coconut-Braised Beet Greens Adapted from: Tasting Page at https://www.tastingpage.com/cooking/coconut-braised-beet-greens  Serves 4 side dishes INGREDIENTS 1 large bunch of beet greens, thoroughly…Read More

Roasted Root Vegetables  Photo and recipe from: Joshua Weissman, Slim Palate This recipe is a great way to use some in-season produce! Ingredients 7 large carrots sliced at a diagonal 2 large sweet potatoes peeled and cut into 1 inch cubes 3 medium sized beets cut into 1 inch cubes…Read More

Thanksgivukkah Recipe: The Perfect Pareve Pairing! Apple and Fennel Challah Stuffing This recipe is from The Spruce Eats Serves 8-10 INGREDIENTS 1 large loaf challah (cut into ¾-inch cubes, about 10 cups) – *TIP: Whenever you have leftover challah, you can adjust the proportions of this recipe to match any…Read More

Tired of your sink being filled with dishes? Here are some tips, tricks, and recipes for one-pot meals to minimize mess and clean-up. Organization - Tips & Tricks Take out all of the ingredients you will need before you start cooking Clean as you go (cutting board, colanders, putting ingredients…Read More