Blog | St. Louis Area Foodbank

Navigate / search

The Recipe Card: September 2015

We talked to clients from Irvington, IL to get their favorite recipes for some of the produce items we distributed that day.

With produce items like potatoes, onions, bananas, apples, and watermelons there was no shortage of inspiration! Now that it’s starting to feel like Autumn, it’s the perfect time of year for a warm Potato Cheese Casserole or Apple French Toast.
What are some of your favorite recipes for the Fall months?


Potato Cheese Casserole


1 Onion, chopped

2 bell peppers, chopped

3-4 potatoes, chopped

½ bar of velveeta cheese

Salt and Pepper


  1. Preheat oven to 350°
  2. Layer vegetables and cheese in a casserole dish.
  3. Sprinkle top with salt and pepper to taste and top with a layer of cheese.
  4. Bake for 20 minutes, until cheese is melted over top.


Apple French Toast


1-2 apples, sliced

½ cup white sugar

2 Tbs butter

6 slices bread

2 eggs

½ cup milk



  1. Preheat a skillet over medium heat.
  2. Whisk eggs and milk together in a bowl. Dip bread in egg mixture and cook both sides 1-2 minutes until toasted. Set bread aside.
  3. Melt butter in skillet, add sugar and stir until the sugar begins to melt.
  4. Add the apples, stir occasionally until the apples are tender and juices mix with the sugar mixture.
  5. Sprinkle toast with cinnamon and top with apple mixture. Serve warm.

Tammy and Mary’s Fruit Salad Bowl


1 whole watermelon

Assorted Fruit, sliced/balled/chopped


  1. Cut watermelon in half. Carve melon out of the rind, but save the rind to use as the bowl.
  2. Mix melon and fruits together and place in watermelon rind.

Easy Black Beans and Rice

For National Rice Month, we’re sharing an easy rice and black beans recipe.

This recipe is great for a side dish, and by adding a protein, it works well as a main dish, too. (Try it with chicken or sausage!) Another great thing about this recipe is that it’s easily modified- you can add your favorite vegetables or proteins to suit you and your family’s tastes.

What would you add to this recipe?

Easy Black Beans and Rice


  • 1 cup uncooked white rice (substitute with brown rice as a healthier option)
  • 1 Tbsp olive oil
  • 1 small onion, chopped
  • 1/2 green bell pepper, thinly sliced
  • 1/2 red bell pepper, thinly sliced (for added flavor you can use roasted red bell peppers)
  • 3 cloves minced garlic
  • 2 16-ounce cans of black beans, rinsed and drained
  • 2 Tbsp white vinegar
  • 1/4 teaspoon cayenne powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste


  1. Cook rice according to package instructions. White rice usually takes 15 minutes to cook once the water is simmering, and 10 minutes to sit.
  2. Heat oil in a large skillet on medium high. Sauté onions and bell peppers for 3-4 minutes, until just beginning to soften, then add garlic and sauté a minute more. Add the black beans, vinegar and cayenne. Bring to a boil, reduce heat, cover and simmer for 5 minutes.
  3. Stir in rice and oregano. Add salt and pepper to taste.

fit-flavors Collaboration

Much of what we do is only possible because of the partnerships we have with organizations in our community.

Recently, the St. Louis Area Foodbank had a great opportunity to partner with fit-flavors, a company that sells healthy, prepared meals.

IMG_2004 cropped

As the food market evolves, prepared meals are becoming more and more common. Fit-flavors is a product of that evolution and seeks to provide nutritious, portion-controlled meals for people on the go who are trying to eat right. Likewise, the Foodbank has taken the appropriate steps to accept and distribute prepared food donations. By working together, both organizations can do more to serve more people in the community.

Owner and founder, Jillian Tedesco, answered a few questions about her company and its partnership with the Foodbank.

Why did you decide to partner with the food bank?

Honestly, because I want to help people. I feel like God has blessed me with the success of fit-flavors and such a good team so that I can do things like this, such as feed others.

What other charities has fit-flavors supported?

We’ve been involved with Cardinal Glennon, Treehouse, Easter Seals Midwest and a homeless shelter in St. Charles.

Where was all this food going before your partnered with the food bank?

Some meals we allowed employees to take home but now that we donate to the food bank, we actually cook in abundance 4 days before so that we are able to donate more meals while making sure that the donations are still fresh. We also pull from our coolers a day early so that we are able to make a larger donation.

It’s been about a month and a half since you’ve partnered with the food bank. How are you feeling about everything?

I’m feeling great about all of it and as we continue to grow and open more locations we will only have more food to donate.

By partnering with this non-profit organization what kind of example do you think you are setting for your team?

I think that by having the whole team involved, from staff cooking and packaging the meals,then the front of house staff who counts inventory and pulls the meals that will go to the food bank, the whole team is involved with the process and everyone is happy to be a part of it in some way. People helping people.





We are very happy to work with fit-flavors and their team!

We Need Your Voice!


The current Child Nutrition Reauthorization expires on September 30 and we need to make sure Congress knows that passing a strong child nutrition bill that strengthens programs and reaches more kids must be a priority.

You can help by participating in our national call in day on Tuesday, September 15, and joining thousands of supporters from across the country to urge Congress to pass a strong child nutrition bill and ensure no child in America goes hungry.

Let’s show Congress that it’s time to end child hunger in America. 

 Calling Congress is easy. Here’s how:

  1. Dial our toll free number, (888) 398-8702, listen to the pre-recorded message and enter your zip code when prompted.
  2. Once you are connected to your first Member of Congress, state that you are a constituent, and give your name and the town you are calling from. (Please note the separate messages below).
  3. Senators – deliver this important message:
    As your constituent and supporter of the St. Louis Area Foodbank, please co-sponsor the Hunger Free Summer for Kids Act (S. 1966) and the Summer Meals Act (S. 613).
  4. Representative – deliver this important message: As your constituent and supporter of the St. Louis Area Foodbank,  I would like to see Congress pass a child nutrition bill that includes these three priorities. Streamline regulations for summer and after school meals. A summer EBT program to help families when school is out. A non-congregate meal option so program operators like food banks can reach kids who can’t access summer meal sites.
  5.  Be sure to dial back in and speak with your senator and your representative. Please note: Senator Blunt (MO) and Senator Kirk (IL) are already co-sponsoring this legislation. 

Double your impact in the Senate by sending an email

Quick and Easy Chicken Salad

It’s National Chicken Month, and we’re celebrating with a classic favorite.

With only five ingredients, this makes for a fast, versatile chicken salad. Eat it on a sandwich, with crackers, or scoop it up with some celery.

What is your favorite chicken recipe?

Quick and Easy Chicken Salad


  • 3 cups cooked chicken breast, diced or shredded
  • 1/3 cup chopped pecans or almonds
  • 1/3 cup red grapes, cut in quarters
  • 1/4 cup celery, diced
  • 1 cup mayonnaise
  • 1 teaspoon salt
  • 1 teaspoon pepper


1. Combine all ingredients in a medium bowl and mix until well incorporated.

2. Serve immediately or refrigerate and enjoy later.


Find more easy recipes like this one on!

Spoontember – Hunger Action Month 2015

 Hunger Action Month is a time to spread awareness about the issue of hunger.

You can join with Feeding America and the St. Louis Area Foodbank to spread the word by doing any number of small things to let your family and friends know where you stand on the issue of hunger in our region.

  • Start by liking the Foodbank and Feeding America on Facebook to stay up-to-date on the latest news in hunger.
    ThunderclapPromo_1_Twitter crop

  • Keep the social love coming by following the Foodbank on Twitter and Instagram at @stlfoodbank. Share information about hunger with your followers throughout the month of September and all year long. Don’t forget to post your spoon selfie!
  • Make your profile pictures orange. You can download these to use:

profile pic
cover photo

  •  Register to vote and become a hunger advocate.
  • Wear Orange on September 3rd and share a photo with us. Thursday, September 3rd is Hunger Action Day- a day to concentrate our efforts and really spread awareness. The Foodbank will be collecting photos of people all over St. Louis who are going orange!

Get more information about how the St. Louis Area Foodbank is going orange and what you can do to join the effort at

Happy Corn on the Cob Day!

National Corn on the Cob Day is Sunday, August 16.

We’re celebrating with a delicious and healthy corn salsa recipe. What are some of your favorite ways to use corn on the cob?

Zesty Corn Salsa


  • 2 large ears corn
  • 1/4 red onion, diced
  • Can of black beans
  • 2 ripe tomatoes, seeds slightly removed and diced
  • 1 serrano or jalapeño pepper, seeded and minced
  • sea salt and ground black pepper to taste
  • juice of one lime
  • 1/3 cup fresh cilantro, chopped


  1. To grill corn (preferably over charcoal for best flavor), leave the husk on and grill it first until charred. Then remove the husk and strings and put it back on the grill for a little color – 2-3 minutes – rolling to heat all sides.
  2. Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir.
  3. Taste and adjust seasonings as needed, adding more salt, pepper or lime juice for added flavor.
  4. Serve immediately. Will keep covered in the fridge for several days, but is best when fresh.

The Recipe Card: July 2015

Toward the end of July, we were in Pitsburg, IL, and Warrenton, MO, for Food Fairs.

We distributed produce like carrots, potatoes, apples, radishes, and watermelons. We hope the recipes we collected will be a good resource for the community.

Kay’s Homemade Applesauce


  • 7-10 Apples, peeled and cored
  • 3-4 TBS lemon juice
  • ¼ cup sugar
  • ½ bag marshmallows
  • 1 cup water


Place all ingredients in a pot and cook until apples are tender. Add water if needed. Mash. 

Leonard’s Apple Crisps


  • 1 pkg of crescent roll dough
  • 3-4 apples peeled and chopped
  • ½ cup brown sugar
  • ¼ cup butter
  • 1  tsp cinnamon


Preheat oven to 350°. Combine apples, brown sugar, butter, and cinnamon in a bowl. Place crescent roll dough flat on a baking sheet, fill with a spoonful of apple mixture, fold dough over top of apple filling (it’s ok if the apple filling shows). Bake for 20-25 minutes or until pastry is golden and crisp.


Texas Potatoes


  • 5-6 potatoes peeled (optional) and cubed
  • 1 pkg ranch seasoning
  • Italian seasoning


Preheat oven to 350°. Mix potato cubes with seasonings. Bake for 1 hour or until potatoes are tender.

Radish Coleslaw


  • 4 cups cabbage, shredded
  • 1 cup carrot, shredded
  • 10 radishes, shredded
  • ½ cup sugar
  • 1 tsp salt
  • 1 TBS malt vinegar
  • 1 cup mayonnaise


Combine cabbage, carrots, and radishes and mix well. Mix sugar, salt, vinegar, and mayonnaise until sugar and salt are dissolved. Pour mayonnaise mixture over vegetables and toss thoroughly. Serve cold.


Have a good recipe to share? Looking for more ideas? Feel free to email your ideas to Maddie Smith, the Communications Coordinator at

Glosemeyer Farm Corn Donation


On Monday, July 13, the St. Louis Area Foodbank worked with the Missouri Corn Growers Association (MCGA) for the third time since 2010 to harvest 7,210 lbs. of corn. The corn was then donated to Loving Hearts in Washington, MO, a partner agency of the Foodbank.

In 2010 the donation was 4,708 lbs. followed by 4,386 lbs. in 2014. This year was the largest donation yet—7,210 lbs. of fresh, sweet corn!

The corn was grown and donated in 2014 and 2015 by Glosemeyer Farm in Marthasville, MO, through their partnership with MCGA.

Missouri Corn Growers Association

MCGA is a grassroots organization of farmer-members who have been working to increase the profitability of corn production through partnerships and education since 1978.

We wanted to take the time to thank MCGA and Glosemeyer Farms for partnering with us this year to provide fresh produce to the community.


If corn is starting to sound really good, try out this tasty side dish recipe:

Sheri’s Cold Cornbread Casserole


  • 1 pan of cornbread
  • 2-3 cups corn, cooked or canned
  • 2 cans red beans
  • 3 cups of chopped vegetables (cauliflower, green peppers, tomatoes, whatever you prefer)
  • 3 cups ranch dressing


  • Crumble cornbread in the bottom of a dish
  • Cover the cornbread with corn and red beans
  • Add the chopped vegetables
  • Coat the top with ranch dressing
  • Toss together, serve cold

Last year, our distribution manager, wrote a blog about the Glosemeyer donation.

Read it here >> Picking Sweet Corn for Families in Need

The Foodbank Goes to Washington


At the end of June I packed my bags and headed to DC to represent the Foodbank and the hundreds of thousands of people we serve everyday. This was my second trip to DC as the St. Louis Area Foodbank’s Advocacy Coordinator, a position that was created in early 2014. Food banks around the US are stepping up their advocacy presence as we prepare to take our role in fighting hunger to the next level.

We work continuously with our partner, Feeding America, to connect with legislators and influence legislation that will directly impact the people we serve. As many of our friends know, the Foodbank covers 26 counties in Missouri and Illinois, which emcompasses 12 Members of Congress in DC. For my July 1, 2015 visit I was fortunate to meet with a total of eight staff members specializing in Agriculture legislation.


The Visits

The day was packed with visits to both Senator McCaskill and Blunt’s offices (MO), as well as both Illinois Senators Durbin and Kirk. Rounding out the day I met with staff from Representatives Clay (MO-1), Davis (IL-13), Smith (MO-8) and Bost (IL-12).

Our asks were simple:

1) Support a strong Child Nutrition Reauthorization that allows increased access to summer feeding programs for thousands of kids who are currently missing out on healthy, nutritious foods during the summer.

2) Make the America Gives More Act permanent, allowing small farmers, small businesses and restaurants to donate products, especially produce to the Foodbank.

The visits went great and the support for the upcoming CNR was very strong. Senator Durbin and Senator Kirk are very involved in the current process and will be working with our office over the next month to gather personal stories and information that will encourage change. Representative Bost and Davis have direct impact in their District where the Foodbank is currently sponsoring summer feeding sites. Representatives Clay and Smith were very understanding and shocked to see evidence that their district’s children are struggling and more flexible options for reaching kids are needed. And both Senators of Missouri, McCaskill and Blunt, were very receptive of information in Missouri and our desperate need for more summer feeding sites in rural areas.

We feel confident and lucky that information regarding the CNR was received so well and look forward to action on the Hill over the next few weeks – but we can’t stop now! The goal of food banks around the US is to bring awareness to the issue of hunger and how that directly affects people in our Member’s districts. Although I have the ability to travel to DC and meet with Members of Congress and their staff, it is truly the voice of their constituents that makes the largest impact.


Your Turn:

I, along with advocacy coordinators around the US, have planted the seed, but now we need you to bring that message home. I strongly encourage you to contact your Members of Congress and remind them that children are the future and it is our duty to make sure they are taken care of and fully equipped for that future. Feeding children may seem simple enough, but the long-term impact it has is crucial.

Please take a moment to contact your Member of Congress regarding the upcoming Child Nutrition Reauthorization.

Send an email

Find your representative and call or write

Additional information regarding the 2015 Child Nutrition Reauthorization


Michelle KnightAdvocacy Coordinator