HOPE Food Pantry

Did you miss the cooking demo from Operation Food Search's dietitian Kari Hartel this past Saturday? It's too hot to fire up the stove, so try this yummy, no-cook dish. Check out the delicious, affordable, healthy recipe here: https://cookingmatters.org/recipes/tuna-boats

Loved stuffed bell peppers but hate the mess? Try this "Unstuffed Stuffed Peppers" recipe for convenient, affordable, one-pot cooking: Ingredients: Non-stick cooking spray 4 bell peppers ... 1 large onion, finely chopped 3 cloves garlic, minced 1 pound lean ground turkey or beef (90/10 or leaner) 1 1/2 cups cooked brown rice 1 (8 ounce) can tomato sauce 1 (15 1/2) ounce can diced tomatoes, no salt added 1 teaspoon ground black pepper 3/4 teaspoon salt 1 teaspoon crush red pepper flakes 1 Tablespoon Italian seasoning, or 1 Tablespoon chili powder 1/2 cup reduced-fat shredded cheddar cheese Directions: In a skillet over medium-high heat, brown ground turkey or ground beef. Add in onions and cook until translucent, about 5-7 minutes. Add garlic sauté on minute more. Add in tomatoes, tomato sauce, salt, and seasonings. Reduce heat to medium and simmer for about 10 minutes. Add in bell peppers and cook until tender-crisp, about 3 minutes. Add brown rice and stir until heated throughout. Scoop onto a plate or into a bowl and top with 2 Tablespoons shredded cheese and enjoy. Garnish with fresh herbs if desired.

This past Saturday, Operation Food Search's dietitian Kari Hartel demonstrated how to prepare a healthy, affordable, delicious soup using pantry ingredients. Miss the demo? Check out the recipe below: Asparagus and Leek Soup Serves: 8 servings... Ingredients 4 Tablespoons olive oil 6 leeks, washed and sliced (white and 1" of light green part) 1 Tablespoon fresh thyme (or 1 teaspoon dried) 2 bay leaves 3 pounds potatoes, diced in " cubes, skin on 6 cups water, or low-sodium vegetable or chicken stock 2 pounds asparagus, cut into 1" segments cup cream (optional) Salt and pepper to taste 3 Tablespoons fresh chives, chopped Instructions 1. Add oil to large pot on medium-high heat. Add leeks, thyme and bay leaf and sauté for about 10 minutes, until leeks are soft. 2. Stir in potatoes to combine. Add stock and bring to a boil. Reduce heat and cook partially covered until tender, about 10 - 12 minutes. 3. Remove 1 cups of the soup and puree in a blender. Set aside. 4. Add asparagus segments to the soup and cook 2 - 3 minutes until asparagus is bright green and tender. Stir in pureed soup and season with salt and pepper. Remove from heat and stir in cream. Adjust seasoning if needed. 5. Serve in individual bowls with chive garnish.

Miss Saturday's demo? Operation Food Search's dietitian Kari Hartel prepared a filling, veggie-packed, delicious soup using pantry ingredients. Make your own scrumptious soup using this guide: http://cookingmatters.org/soups-made-simple