Strawberry Ricotta Bread

What to do with all our strawberries?! We recently received a beautiful donation of strawberries along along with a case of ricotta cheese. We found a delicious recipe for a tasty dessert bread and served it last week. The ricotta makes this bread low fat, moist and has a unique consistency that we all loved. … Continue reading →

No-Bake Dark Chocolate and Oat Clusters

Serves 50 Seasoned volunteer Chester recommended this diabetic-friendly dessert recipe and it’s been a hit! This four-ingredient dessert is embarrassingly easy to make, but would look elegant piled high on a nice serving dish. The taste is decadent, but a small serving size keeps each cluster around 80 calories! In our experience with this recipe, we’ve … Continue reading →

Orange-Ginger Chicken Stir-Fry

(serves 50) One of our most frequent donations comes from the lovely people at Chipotle, who regularly donate their naturally raised, hormone-free grilled chicken and beef. It is easy to turn this meat into Mexican-inspired dishes, but we love finding ways to transform it into something totally new! We made this Orange-Ginger Chicken Stir-Fry by … Continue reading →

Chicken Curry with Chick Peas and Tomatoes

This recipe uses an abundance of chick peas. We served this on a bed of brown rice and garnished it with recently harvested cilantro from our garden. Recipe: (serves 50) 15 cups brown rice 18 cups roasted, pulled chicken meat 9 cans of chick peas, rinsed and drained (15 oz) 9 cans of diced tomatoes, … Continue reading →

Enchilada Sauce

One of our interns prepared this amazing made-from-scratch enchilada sauce this week. We served it with our Mexican Shepherd’s Pie. Makes 3 gallons. 24 14.5oz cans of diced tomatoes 3 6oz cans of tomato paste 3 14.5oz cans of low sodium chicken broth 4 medium onions, or 10 cups roughly chopped onions 8 garlic cloves, … Continue reading →

Hummingbird Cake

This Hummingbird Cake is a favorite, especially with the residents at Vine Hill Towers. Here is a simple version we have adapted for serving large crowds. 10c all-purpose flour 6c sugar 1T baking soda 1T salt 1T cinnamon 4c canola oil 10 eggs 3 large cans of crushed pineapple, drained 12 ripe bananas 2c chopped … Continue reading →

Pumpkin Chocolate Chip Bread

Makes 32 servings 3 cups all purpose flour 2 tsp cinnamon 1 tsp salt 1 tsp baking soda 4 eggs 1 1/2 cups sugar 2 cups canned pumpkin 1 1/2 cups canola oil 1 1/2 cups chocolate chips In large bowl, combine flour, cinnamon, salt and soda. In another bowl, mix the eggs, sugar, pumpkin … Continue reading →

Salmon Cakes

How to use 12lb. of poached salmon? Try this recipe for delicious, flaky salmon cakes. 12 lbs poached salmon Olive oil 3 c mixed color bell peppers very small dice 2 c red onion very small dice 2 c celery very small dice 1 c chopped parsley 5 T capers 1 T hot sauce 2 … Continue reading →

Kale Salad with Apple

This bright, delicious salad is the perfect addition to any meal. 8 -10 bunches of Red Russian or Lacinato kale washed, trimmed of tough stem and thinly sliced into ribbons (chiffonade) 3 – 4 apples (your favorite variety, cored, peeled and diced – we like Granny Smith or another tart apple) 1 bunch celery, diced … Continue reading →

Cowboy Cookies

Everything but the kitchen sink! “Cowboy cookies” were the dessert we included in this weeks meals. We’re grateful for the Viking donation of sugar, flour, white chocolate chips and milk chocolate chips that were used in this recipe. Continue reading →