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Eye On The Bay: Food For Bay Area Families - 12/8/11

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.

To take part in CBS San Francisco's Food For Bay Area Families program click on you can select from a number of bay area food banks to donate

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Barley Stuffed Acorn Squash with Cranberries

Serves 4

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

Serves 4

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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