This delicious red lentil soup recipe comes to us from Chef Inna Khitrik from Women’s Lunch Place in Boston, a GBFB Agency Partner. Chef Inna and her team have prepared over 250,000 freshly made meals for the guests at Women’s Lunch Place, many of whom are experiencing homelessness and food insecurity. “Everything starts with a meal…” says Chef Inna. “You need healthy food to fuel the body.”
Matzo brei (rhymes with “fry”) is eaten for breakfast during Passover. Matzo represents the unleavened flatbread Jewish people ate while fleeing Egypt and it is consumed during the Passover celebration to honor their ancestors. Matzo brei can be sweet or savory, and this recipe is a good base to start with. Look in the recipe notes for variations.
Hominy is a type of corn that has been used in the Americas for thousands of years. This recipe makes an excellent spiced side dish that goes well with any type of meat. You can even serve it by itself over rice!
Cioppino (pronounced CHI-oh-peeno) is an Italian-American fish stew. This recipe uses oysters, but you can use any mixture of fish and shellfish and it will be great.
This dairy-free, antioxidant-packed soup can be eaten alone but it’s so simple you can add whatever you’d like! Try white beans, chicken, or spinach.
Calabacitas (kahl-ah-ba-SEE-tas) translates to “little squash” in English. It is often served as a side dish, but can easily be a meal in itself.
A vegetarian soup loaded with fiber!
Leafy greens and cucumbers are early spring vegetables and they shine in a tangy horseradish dressing.
