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Certified organic chef Madea Allen was back for the second installment of Chef’s Corner at the Bed-Stuy Campaign Against Hunger pantry. Using items from the pantry, Madea made a delicious and healthy salad of marinated tomatoes. This is an ideal relish to serve alongside lean protein like chicken or fish, or you can enjoy the salad on

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Do you ever have a hard time finding a recipe for all the items you pick up at the pantry? Gwen, one of our pantry customers, came up with a great pasta recipe that uses many items that we regularly have in the pantry. This recipe is also great because it is very healthy, incorporating fresh

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Check out the recipe from November Chef’s Corner with certified organic chef, Madea Allen! Ms. Allen uses creativity and resourcefulness to make a healthy dish from items available in our pantry that day. This time, she made a fall favorite: sauteed apples. You could eat these delicious apples with lowfat yogurt and honey for a healthy breakfast, or alongside a lean

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Jénae Joseph is a BSCAH Green Teen who helps to maintain our urban community garden. This experience has inspired her return to her Guyanese traditions of home-cooked, healthy meals. Here is one dish from her collection! Ingredients: 1 eggplant, chopped into small cubes 1 onion, chopped 1 tomato, chopped 1 bell pepper, chopped 2-3 scallions,

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From EatingWell:  November/December 2008 “The zesty lemon-garlic rub for this turkey gives it amazing flavor. Instead of using a conventional supermarket turkey that’s been “enhanced” with added sodium solution, here we brine a natural or organic turkey to keep the meat extra juicy without a lot of extra sodium.” 12 servings, 3 ounces turkey &

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From EatingWell:  November/December 2008 “This ultimate fall and winter tart showcases the best fruits of the season: pears, apples and cranberries. Unlike other tarts, the tarte tatin is made upside down in a skillet. You start by cooking the fruit, then top it with the dough, carefully tuck in the edges and let it cook.

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