From Our Kitchens to Yours
Open Table’s mission is to end hunger in our local community by providing healthy food in ways that respect the dignity and diversity of those served. As we strive to achieve that mission, we are cooking up hundreds of prepared meals in our kitchen each week, and to assure we meet the tastes, cultural preferences, and dietary needs of our clients, we are learning new recipes from other chefs, nutritionists, volunteers, and clients, and, like you, we are finding great recipes on the internet. We’d love to share what we are learning with you! And we’d love to hear from you – if you have any recipes you’d like to share, send them to us at operations@opentable.org!
Recipe: Strawberry Rhubarb Compote
Strawberry Rhubarb Compote by Norma Frye A compote or compôte (French for 'mixture') is a sweet, chunky fruit sauce made from whole or larger pieces…
Recipe: Strawberry Rhubarb Crisp
Strawberry Rhubarb Crisp by Stephanie Smith This is an easy and delicious way to use Strawberries and Rhubarb, both found locally throughout late spring. Ingredients:…
Recipe: Scallion Chicken
Scallion Chicken by Stephanie Smith This is a quick and easy way to use the scallions that look so appealing in the spring. Ingredients: 1…
Recipe: Squash Tian
Squash Tian This delicious recipe was sent to us by one of our followers. The quantities in this recipe are not that important, but the…
Recipe: Pomegranate Avocado Salsa
Pomegranate Avocado Salsa Suggested by Stephanie Smith If your consumption of mandarin oranges is limited to eating one out of hand or what comes in…
Recipe: Blueberry Oatmeal Pancakes
Blueberry Oatmeal Pancakes From Stephanie Smith Ingredients: 1 cup of rolled oats 2 cups buttermilk 1 cup flour 2 teaspoons baking powder 1 teaspoon baking…
Recipe: Baking Substitutions
Baking Substitutions From Sharon Reidy As Sharon points out, many times we have things in our pantries which might help us when short of ingredients,…
Recipe: Scandinavian Almond Bars
Scandinavian Almond Bars From Norma Frye These Scandinavian Almond Bars are just one of the many delicious cookies and treats Board Member Norma Frye bakes…
Recipe: Hummus
Hummus From Chef Jed Ingredients: 2 cups dried chickpeas 1 teaspoon baking soda 7 ½ cups water 1 cup plus 2 tablespoons tahini paste 4 tablespoons lemon juice 4 cloves garlic, crushed 7…
Recipe: Autumn Cake
Aunt Toni's Autumn Cake From Alannah Gustavson Aunt Toni's Autumn Cake is a family fall favorite in Alannah's house. It's a great quick and easy…
Recipe: Baba ghanouj
Baba Ghanouj From Gaining Ground and Just Food's tip sheets; adapted from Elizabeth Henderson and David Stern from FoodBook for a Sustainable Harvest Baba ghanouj,…
Recipe: Buttermilk Biscuit Dough
Buttermilk Biscuit Dough From Norma Frye as created by Ruth Cousineau from Fine Cooking Issue 124 This versatile dough comes together in minutes and can…
Recipe: Heirloom Tomato and Cheese Pie
Tomato Cheese Pie From Norma Frye as created by Ruth Cousineau from Fine Cooking Issue 124 This to-die-for rustic tart (or galette) is ideal for…
Recipe: Tomato Basil Pasta
Tomato Basil Pasta From Stefanie Cloutier Ingredients: 2 lbs tomatoes, chopped 1 cup (or more) loosely packed basil leaves, chopped 2 tbls olive oil Clove…
Recipe: Banana Zucchini Bread
Banana Zucchini Bread Ingredients: 1-1/2 cups shredded, unpeeled zucchini 2 medium ripe bananas, mashed (about 1 cup) 4 eggs 1-3/4 cup sugar 1 cup vegetable…
Recipe: Zucchini Pancakes
Found in numerous locations on the internet; original source may be Better Homes and Gardens 7/1/2007 Zucchini Pancakes Ingredients: 4 to 5 medium zucchini (about…
Recipe: Sautéed Fiddleheads
By Aiko Pinksoki Sautéed Fiddleheads Now is prime time for fiddleheads - baby Ostrich ferns. They can be purchased fresh or frozen in farmers' markets…
Recipe: Arugula and Ricotta Pesto
Adapted from Cook's Illustrated Magazine, Christopher Kimball, January/February 2001 as included in the Just Food arugula tip sheet from Gaining Ground Arugula and Ricotta Pesto…
Recipe: Split Pea Soup
Adapted from Taste of Home Split Pea Soup Ingredients: 6 cups vegetable broth 2 cups dried green split peas, rinsed 1 medium onion, chopped 1…
Recipe: Potato Leek Soup
From Gaining Ground's adaptation from Foodbook for a Sustainable Harvest, by Elizabeth Henderson and David Stern Potato Leek Soup Ingredients: 1 tbsp oil 6 leeks,…
Recipe: Mulled Wine (or Cider) with Orange and Rosemary
Adapted from Edible Silicon Valley The first record of heated and spice wine dates from 2nd century Rome, and as the Roman empire expanded across…
Recipe: Sweet Potato and Apple Casserole
By Gaining Ground Our good friends at Gaining Ground provide tip sheets with fabulous recipes for each of the vegetables and herbs that they grow.…
Recipe: Carrot & Rutabaga with Honey & Lemon
By Christine Evans When we bought our house (over twenty years ago) we suddenly became the hosts for Thanksgiving dinner. Having never cooked such an…
Recipe: Corn Chowder with Wild Rice
By Ellen Green Late summer in my family has meant corn chowder and BLTs for as long as I can remember–some years, it's on the…
Recipe: Blueberry Pie
By Stefanie Cloutier Blueberry pie is like summer in a pie plate! Blueberry Pie Ingredients: 4 cups fresh blueberries ¾ cup of sugar ¾ cup…
Recipe: Armenian Green Beans
By Jeanine Calabria Jeanine has adapted the recipe and loves to serve it as a side dish, especially with grilled lamb chops. Armenian Green Beans…
Recipe: Farmer’s Breakfast Oatmeal Pancakes with Strawberries
By Ellen Green I assigned myself strawberries as our featured ingredient this month, and as I've chewed on what to write for the newsletter, I've…
Recipe: Creamy Pesto Pasta Salad, Spring Version
By Ellen Green The wait is over! Spring is here! There are leaves again! And here in Massachusetts, that means asparagus season, especially out in…
Recipe: Ellen’s Shirred Eggs
By Ellen Green Spring is here, which means it's greens season here in Massachusetts. The hardy little guys like spinach, arugula, mizuna, and watercress don't…
Recipe: Ellen’s Winter Farrotto
By Ellen Green I got asked to write a recipe for the newsletter on pretty short notice this month, and I was stumped for what…
Recipe: Beef Kofta with Charred Sumac Onions
By Ellen Green If you were in a quarter-mile of Open Table last Thursday, you know the smell of kofta--sizzling beef, onion, and warm spice…
Recipe: Jiao zi
By Dan Peirce Every now and then, my mom and I used to spend Sunday mornings making dozens of pork dumplings - jiao zi in…
Recipe: Butternut Squash Soup
By Ellen Green This super simple, rib-sticking soup is one of my go-to dishes in the winter, and I always have a few jars in…
Recipe: Ribolitta
By Jeanine Calabria, Executive Director Ribolitta is a hearty Tuscan bread and vegetable soup - comfort food at its best. The name means "reboiled", as…
Recipe: Pumpkin Pie
Chef Mark Valentine has adapted a recipe from McCormick seasoning for a delicious pumpkin pie this holiday season. Garnishing with whipped cream adds a festive…
Recipe: Chicken Bruschetta
From the Chef Mark Valentine and the Open Table kitchen, here's a way to turn traditional bruschetta (an Italian antipasto of grilled bread rubbed with…
Recipe: Bread & Apple Pudding
Susan Jancourtz, head cook in Concord, shared Diana Henry's Alsatian bread and apple pudding in our December 2016 issue of Volunteer Link. Serves 6 - you'll need…
Recipe: Tuna & Bean Salad
Open Table volunteers helped staff a table at the Maynard Farmers Market on Saturday, August 13th and handed out bookmarks announcing our new Maynard home. The…