Join the Eye on the Bay team as we highlight ways to help Bay Area residents in need this season. Features include a farm-to-food pantry program that has elevated the quality of food distribution in San Francisco.
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Barley Stuffed Acorn Squash with Cranberries
Deeply satisfying, this versatile stuffed squash can be served as a weeknight dinner or for a dinner party with friends.
1/2 cup barley
2 cups water
2 acorn squash, halved lengthwise and seeded
2 parsnips, peeled and diced
1 yellow onion, diced
1/2 cup whole fresh cranberries
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 ½ teaspoons minced fresh sage
1 ½ teaspoons ground paprika
½ teaspoon freshly ground black pepper
3 scallions, thinly sliced
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
To prepare the barley: In a large 2-quart sauce pan combine the barley and water. Bring the water to a boil, reduce the heat to low, and simmer. Cook until the barley is tender, about 1 hour. Remove the pan from the heat and using a fine mesh strainer, drain any excess liquid. Meanwhile prepare the squash.
To prepare the squash: Place the halved acorn squash, face down, on parchment paper and bake for 30 minutes. Remove from the oven, the squash will be slightly firm, set aside.
In a large sauté pan over medium-high heat add the parsnips and onion. Stirring frequently, steam sauté the mixture until the onions begin to caramelize, adding about 2 tablespoons of water to prevent any sticking to the bottom of the pan. Add the cranberries, garlic, thyme, sage, and paprika. Decrease the heat to low and cook for 4 minutes. Add the cooked barley, black pepper and scallions, toss to fully combine. Divide the mixture evenly into each of the squash halves. Bake for 15-20 minutes. Serve hot and enjoy!
Winter Green and White Bean Soup
This weeknight wonder is packed with veggies and beans. It is a welcoming comfort food to take off the winter chill. If cannellini beans are not available any white bean will do.
1 yellow onion, diced
4 garlic cloves, roughly chopped
1 cup fresh carrots, peeled and diced
4 cups packed chopped kale, stemmed (fresh or frozen)
1 (14.5-ounce) can no-salt added Italian-style diced tomatoes
1 tablespoon fresh rosemary minced or dried
1 (32-ounce) box low-sodium vegetable broth
1 (15-ounce) can no-salt-added cannellini beans, drained and rinsed
To prepare the soup: In a large sauce pan over medium-high heat, add the onion. Stirring frequently steam sauté the onion until it begins to caramelize, adding about 2 tablespoons of water to prevent any sticking to the bottom of the pan, about 3 minutes. Add the garlic and cook 2 minutes longer. Add the carrots, kale and tomatoes, rosemary, and the broth. Cover and cook 5 minutes or until the kale is tender. Add the beans and heat thoroughly. Serve hot.
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