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September is Potato Month

Each year, the Foodbank distributes roughly 800,000 lbs of potatoes to families in need. We know how to celebrate a potato around here!

Potatoes are a great source of potassium, fiber, and vitamins like B6. They’re also extremely versatile, and an easy addition to any meal. September is National Potato Month, so we’re giving our spud friends some love. Kelly Hall, our Registered Dietitian, demonstrates a simple and tasty potato salad recipe in our latest recipe video.

Easy Potato Salad

Ingredients

  • 4 cups of baby red potatoes, cut into small pieces
  • 1/2 cup green bell pepper, finely diced
  • 1/2 cup onion (red or white), finely diced
  • 1 teaspoon honey mustard
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon white or red wine vinegar
  • 1/4 cup reduced fat mayonnaise
  • salt & pepper, to taste

Directions

  1. Boil potatoes until soft, approximately 10 minutes. Drain and let cool.
  2. Combine onion, green pepper, mustard, olive oil, vinegar, and mayonnaise in a bowl.
  3. Once potatoes have cooled, combine potatoes with mixture and season with salt and pepper to taste.
  4. Serve at room temperature or refrigerate until ready to serve.

Give the recipe a try, and let us know what you think!

Zucchini Day

Happy National Zucchini Day from the St. Louis Area Foodbank!

Zucchini is a very versatile vegetable that is good for you, so we’re celebrating today with zucchini fries. Kelly Hall, our Registered Dietitian, demonstrates this easy recipe in our latest video below.

Zucchini is full of vitamin K, which helps support blood and bone health. It’s also a light vegetable that’s perfect for summer meals because it won’t make you feel weighed down.

The recipe for zucchini fries and a recipe for zucchini corn salad are below. Try them out and let us know what you think!

 

Baked Zucchini Fries

Ingredients

  • 1 cup bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 4 zucchini, quartered lengthwise
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten

Directions

  1. Preheat oven to 425 degrees F. Coat a baking sheet with nonstick spray and set aside.
  2. In a large bowl, combine bread crumbs, Parmesan and Italian seasoning; season with salt and pepper, to taste. Set aside.
  3. Working in batches, drop zucchini in flour, then dip into eggs, then place in bread crumb mixture, pressing to coat.
  4. Place zucchini onto prepared baking sheet. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
  5. Serve immediately and enjoy!

Zucchini and Corn Salad

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 4 zucchinis, diced
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 teaspoon Italian Seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves

Directions

  1. Heat olive oil in a large skillet over medium high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
  2. Add zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 3-4 minutes; season with salt and pepper, to taste.
  3. Stir in lime juice and cilantro.
  4. Serve immediately and enjoy!