Food Support Centre

Butter Peas & Lettuce

Ingredients

• 4 tablespoons unsalted butter
• 5 small stalks green garlic, thinly sliced, or 3 cloves garlic, finely chopped-Kosher salt, to taste
• 1 ½ cups fresh or frozen green peas
• 2 small heads of lettuce (about 6 oz.), washed, cored, and torn into large pieces
• Freshly ground black pepper

Instructions

• Heat 2 tablespoon of butter in 12” skillet over medium heat; add garlic, season with salt, and cook, stirring often, until soft but not browned (about 3 minutes).
• Add peas and cook until bright green and tender (about 4 minutes).
• Stir in remaining butter, along with lettuce and 1 tablespoon water, season with salt and pepper, and remove from heat. Stir until lettuce is just wilted, about 1 minute.

Green Pea and Mint Pesto Dip

Ingredients

• 1 (10-ounce) can peas or frozen
• ½ cup grated Parmesan
• 1 garlic clove
• ¼ cup fresh mint leaves
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/3 cup olive oil

Instructions

• Add peas, Parmesan, garlic fresh mint, salt, and pepper in a food processor and pulse to combine.
• With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes.
• Transfer to a small bowl and serve.

Spicy Shrimp and Kidney Bean Soup

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, chopped
• 1 medium celery rib, chopped
• 2 green onions, chopped
• 1 (12 ounce can kidney beans, drained
• 1 (10 ounce) can tomatoes with green chilies
• 1 (10 ounce) can condensed cream of mushroom soup
• ¾ cup water
• 1 sprig fresh dill
• 12 ounces medium shrimp - peeled and deveined

Instructions

• Warm the oil in a large saucepan over medium heat. Stir in the garlic, celery, and green onions. Cook, stirring frequently, until tender (about 3 minutes)
• Stir in beans, tomatoes, cream of mushroom soup, and water. Bring to a boil. Stir in dill, reduce heat to medium, and simmer 10 minutes.
• Stir in shrimp, and simmer until shrimp are ready (about 5 minutes)- ready to serve.

Tuscan Style Bean Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped2 cloves garlic, minced
• 1 red bell pepper, chopped
• 3 cups chicken broth
• 1 cup canned whole tomatoes, chopped
• 1 ½ cups kidney beans cooked
• 2 teaspoons chopped, fresh thyme
• ½ cup seashell pasta
• Ground black pepper to taste

**Pasta and spinach optional addition

Instructions:

• In a large pot over medium high heat, combine the oil, onion and garlic and sauté for 5 minutes.

• Add the red pepper and sauté for 3 more minutes. Add the broth, tomatoes and beans. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the thyme, spinach and pasta (optional). Simmer for 5 more minutes.

Three Bean Salad

Ingredients:

• 1 (15.5 ounce) can blackeye peas, drained and rinsed
• 1 (15.5 ounce) can chick peas, drained and rinsed
• 1 (15.5 ounce) can kidney beans, drained and rinsed
• 1 medium cucumber, peeled, seeded and chopped
• 1 red pepper, seeded and finely chopped
• 2 tablespoons finely chopped fresh cilantro
• 3 teaspoons red wine vinegar-2 packets salad and vegetable seasoning
• 1 tablespoon lemon juice
• ½ cup extra virgin olive oil

Instructions:

• In large serving bowl, mix together blackeye peas, chick peas, kidney peas, cucumbers, pepper, and cilantro

• In small bowl, whisk together vinegar, salad, vegetable seasoning and lemon juice. Slowly drizzle in olive oil, whisking constantly, until blended. Pour dressing over bean mixture. Toss well to coat completely.

Fettuccine with Olive Oil, Garlic, and Red Pepper

Ingredients:

• ¼ cup olive oil, divided
• 3 garlic cloves, minced
• 3 ¼ teaspoons salt
• 8 ounces uncooked fettuccine
• ½ cup (2ounces) grated fresh Parmesan cheese
• 1/3 cup coarsely chopped fresh flat-leaf parsley

Instructions:

• Heat a large skillet over medium heat. Add 2-teaspoon oil; swirl to coat. Add garlic; cook 30 seconds, stirring constantly. Remove from heat.

• Bring ¾ pot of water and 1-tablespoon salt to a boil in a large pot. Add pasta; cook 8 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving ½ cup cooking liquid.

• Add hot pasta reserved cooking liquid, remaining ¼ teaspoon salt, add cheese to garlic mixture.

• Increase heat to medium-high; cook 2 minutes or until pasta is al dente, tossing to combine. Remove from heat. Add parsley; toss. Place 1 ½ cups pasta to each of 4 plates; drizzle each serving with1 ½ teaspoons olive oil.