National Food Day Recipes

Community members are contributing delicious recipes using the “mystery vegetable” from National Food Day. We hope these inspire you to get cooking and then share your own recipe.

CUBAN BEANS & RICE –  Serves 4
contributed by Amanda Mujica

2 T olive oil
2 cups cooked black beans; if canned rinse well
1 yellow onion, chopped
½ green pepper, chopped
½ red pepper, chopped
1 clove garlic, well minced
1 cup rice, brown or white
2 cups broth vegetable or chicken
2 T tomato paste, optional
½ cup shredded carrots, optional (makes a sweeter dish!)
2 T Balsamic vinegar
¼ cup chopped cilantro
Salt & pepper to taste
Olive oil to taste

Heat 1 T of olive oil in a large pan with a lid.
Saute onions, peppers and garlic for 5 minutes.
Add rice.
Add 1T of olive oil and blend well.
Add beans, but RESERVE ½ cup.
Continue sautéing another 5 minutes.
Add broth and bring to boil.
Add optional tomato and/or carrots.
Lower heat to LOW and cover pan!
IF BROWN RICE cook for 35 mins. IF WHITE RICE cook for 15 mins.
With a potato masher, mash ½ cup of beans. Add vinegar and blend well.
Add mashed beans to bean and rice mixture.
Add salt, pepper and olive oil to taste. Sprinkle with chopped cilantro.

Serve with plantain chips and sangria!


Serves 4-6 as a meal, 8-10 as an appetizer
contributed by Kim Slack

Pizza Dough (2, 12″ crusts)
1  3/4 cup warm water
2 tsp. yeast
1 T. honey (optional)
2 cups whole wheat flour
2 cups unbleached white flour
1 tsp. salt
1/4 c. olive oil
Combine all. Let rise for 1 hour. Punch down. Let rise again for half hour. Divide in 2. Shape into a rectangle on a piece of parchment and place on a baking sheet. Brush with olive oil.

Preheat oven to 425F

Onion Topping
2 T. Extra virgin olive oil
10 medium sized onions thinly sliced
6 cloves of garlic minced
3 T of thyme, fresh or dried
1 cup black olives, pitted
2 Tbs. pine nuts
1 can anchovies (optional)

Heat the oil in a sauté pan on medium heat. Add onions, garlic and thyme. Stir occasionally until the onions are super-soft and start turning a warm-brown color, should take about 45 mins. Season with salt and pepper. (You can do this step in advance and store in refrigerator.)
Spread onions on dough.
Sprinkle on top of onions: olives, pine nuts and anchovies
Bake for 12 mins.

TORTA PASQUALINA (Spinach and Ricotta Savory Pie)
contributed by Carmen Sivers and Claudia Levi

1 pound flour “00”
1 cup water with 1 teaspoon of salt (to be dissolved in it)
2 tablespoons of extra virgin olive oil

1.5 pounds of spinach, boiled, well squeezed and finely chopped
1/2 onion, finely chopped
3/4 pound of ricotta cheese
6 eggs
1/4 pound of parmigiano reggiano cheese
3 sprigs of marjoram leave,s finely chopped

Prepare the dough: mix together flour, salty water and olive oil and work it with your hands for 5 to 10 minutes. Let it sit covered for at least one hour.
Put in a pan, sauté the onion in extra virgin olive oil until it becomes “blond”. Add spinach and salt and let it flavor for 5 minutes.
In a bowl, mix 3 eggs with ricotta, parmigiano and salt. Add the sautéd spinach and fresh marjoram.
At this point take the dough, divide it into two balls, one a bit larger for the base and the smaller one for the top. Roll them out and lay the base in a baking tin previously brushed with extra virgin olive oil. Pour the spinach and ricotta mix and make 3 dips with a spoon where you will place 3 fresh eggs. Cover the top with the other rolled dough. Cut the extra dough and roll up the edges together. Brush with extra virgin olive oil. Place it in the oven, 380*F (previously heated) for around 40 minutes. When it’s done, let it cool down for half an hour before serving. Try it also one or two days later.

Serves 4 to 5
contributed by Carmen Sivers and Claudia Levi

a big bunch (or two) of fresh “Genovese” basil
3 garlic cloves (more or less, it’s up to your taste!)
a handful of pine nuts
3/4 cup of parmigiano reggiano cheese
two pinches of salt
2 cups extra virgin olive oil (if it’s too “solid” when you mix it, just add some more oil)

Mix all the ingredients together.
Cook a package of linguine in abundant boiling water (remember to add coarse salt to the boiling water, before cooking the pasta).
Drain when it’s “al dente”, add the pesto and toss well. Serve right away with freshly grated Parmigiano cheese.


Serves 4 people
contributed by Carmen Sivers and Claudia Levi

1/2 onion cut in rings
extra virgin olive oil
1 can of cherry tomatoes
20 black kalamata olives (or more if you like)
1 cod fillet

Cover a pan with a thin layer of extra virgin olive oil, sauté the onion until it becomes “blonde”.
Add tomatoes and salt and cook for 5 minutes.
Add the cod and the olives. Cook on medium – low heat for five more minutes. This is so easy!