October is National Apple Month, so our Registered Dietitian, Kelly Hall, put together a recipe that’s perfect for this time of year.
Braised Apples and Cabbage is a colorful, tangy addition to any meal. Kelly demonstrates the ideal size of the chopped items and what the finished product looks like. Try it out and let us know what you think!
Braised Apples and Cabbage
1 tablespoon butter
1 medium onion, halved and thinly sliced
1 Gala or Fuji apple, halved, cored, and sliced
1 head red cabbage (2 pounds), cored, quartered, and thinly sliced
Coarse salt and ground pepper
3 tablespoons cider vinegar
4 teaspoons sugar
1/2 cup water
In a large Dutch oven or heavy pot, melt butter over medium heat. Add onion and apple; cook, stirring, until onion softens, approximately 4 to 6 minutes.
Stir in cabbage and season with coarse salt and ground pepper. Add cider vinegar, sugar, and water. Bring to a boil; reduce to a simmer, cover, and cook until cabbage is tender, approximately 20 to 25 minutes. Enjoy!
Friday, October 16, is World Food Day, a day to stand together against world hunger. Our Dietitian, Kelly Hall, has put together some simple recipes from around the world for you to try.
All over the world, people will be taking action against hunger on World Food Day. Even in St. Louis, people will be working together to package meals for the hungry at home and abroad. You can find out more about World Food Day here.
Enchiladas are quick and easy Mexican dish: a corn or flour tortilla stuffed with meat and covered in a tomato-chili sauce. They’ve been around since Mayan times and are a versatile dish that allows for the use of a variety of meats and veggies depending on what you have on hand. Serve them with rice and beans for a complete Mexican meal.
4 boneless, skinless chicken breasts
1tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 ½ cup cheddar cheese, shredded
8 6-inch corn tortillas
2 1⁄2 cups canned enchilada sauce
Heat oven to 400° F. Place the chicken on a baking sheet. Rub with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Roast, until cooked through, 14 to 16 minutes; let cool, then shred.
In a medium bowl, toss the chicken with 1 cup of cheese. Dividing evenly, roll up the chicken mixture in the tortillas and place seam-side down in an 8-inch square baking dish. Top with the enchilada sauce and the remaining ½ cup of cheese. Bake until heated through, 15 to 20 minutes.
Add a side of rice and beans for a complete Mexican meal.
Italian Sausage Soup
Sausage Soup is a hearty staple of the Italian diet, especially during the cold winter months. It combines fresh herbs with the pasta, cheese, and tomatoes that Italy is known for. Pair this soup with garlic bread for a delicious and filling meal.
8 ounces hot or sweet turkey Italian sausage
2 cups reduced or no sodium chicken broth
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1/2 cup uncooked small shell pasta
2 cups bagged baby spinach leaves
2 tablespoons grated fresh Parmesan or Romano cheese
2 tablespoons chopped fresh basil
Heat a large saucepan over medium heat. Remove casings from sausage. Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble. Drain; return to pan.
Add broth, tomatoes, and pasta to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil. Read more
Over the summer, Shop ‘n Save used a variety of means to collect food and funds for the St. Louis Area Foodbank.
Seeking to address food insecurity over the summer months, the grocery chain organized the “Wipe Out Summer Hunger” campaign. The campaign ran from June through August and included tie-ins to the Slide the City event, a management team-building challenge and help from some of their loyal vendors. When it was all said and done, Shop ‘n Save employees, their customers and vendors raised $55,175 worth of food and funds to feed hungry people in our region!
The Summer Campaigns
In April, Shop ‘n Save store managers from around the area gathered at their headquarters in Kirkwood for the announcement of the “Wipe Out Summer Hunger” campaign. They also took part in a training exercise with business consultant Mark Jewell. Mark split the managers into smaller groups and gave each group $20 and challenged them to multiply their money 10 times over, in a matter of hours. The group far exceeded that goal and ended up raising $9,410 that was all donated to the Foodbank.
From June through August, Shop ‘n Save customers were able to purchase pre-packaged “Wipe Out Summer Hunger” bags of food as a donation to the Foodbank. This campaign brought in nearly $25,000 in food donations!
Slide the City was an event held July 11 and 12. It was a hot and humid weekend, which drove residents downtown by the thousands. Slide the City made a $60 donation for each volunteer that the Foodbank secured. Over the course of the two day event, 148 volunteers helped check-in sliders, hand out innertubes and help sliders get down the 1,000 foot slip ‘n slide. Nearly half those volunteers were Shop ‘n Save employees.
It All Comes Together in a Big Way
On Wednesday, October 8, a convoy of five trucks departed from the SuperValu Distribution Center in Hazelwoodand delivered enough food and funds to help the Foodbank provide 220,000+ meals to our neighbors in need. Staff members from both the Foodbank and Shop ‘n Save welcomed the trucks to our warehouse in Earth City. Among the various staff members, Frank Finnegan, president and CEO of the Foodbank, chatted with Eric Hymas, banner president of Shop ‘n Save about the collaborative efforts to feed the bi-state region.
In addition to their efforts over the summer, our drivers regularly pick up food from 37 area Shop ‘n Save stores every week. In the last year alone, they donated 2.7 million pounds of food through that program.
The food and funds delivered to the Foodbank last week are an encouraging sign of the support our community provides.
We are so grateful for great partners like Shop ‘n Save!
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
Preheat oven to 350°
Layer vegetables and cheese in a casserole dish.
Sprinkle top with salt and pepper to taste and top with a layer of cheese.
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
½ cup milk
Preheat a skillet over medium heat.
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.
Melt butter in skillet, add sugar and stir until the sugar begins to melt.
Add the apples, stir occasionally until the apples are tender and juices mix with the sugar mixture.
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
Cut watermelon in half. Carve melon out of the rind, but save the rind to use as the bowl.
Mix melon and fruits together and place in watermelon rind.
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
Cook rice according to package instructions. White rice usually takes 15 minutes to cook once the water is simmering, and 10 minutes to sit.
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.
Stir in rice and oregano. Add salt and pepper to taste.
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.
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!
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:
Dial our toll free number, (888) 398-8702, listen to the pre-recorded message and enter your zip code when prompted.
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).
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).
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.
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.
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.
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:
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!
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
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.
Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir.
Taste and adjust seasonings as needed, adding more salt, pepper or lime juice for added flavor.
Serve immediately. Will keep covered in the fridge for several days, but is best when fresh.