HUNGRY HARVEST RECIPES

INTRODUCTION

Hungry Harvest is a company that aims to reduce food waste by rescuing “ugly” or surplus produce from farms and retailers and delivering it directly to customers’ homes on a weekly or bi-weekly basis. And in this Blog I will provide TOP 7 HUNGRY HARVEST RECIPES.

The company was founded in 2014 by Evan Lutz, then a student, and is based in Baltimore, Maryland. The idea for Hungry Harvest came from Lutz’s experience volunteering at a food bank, where he saw the amount of food that was being wasted.

Since its inception, Hungry Harvest has saved over 20 million pounds of food from going to waste. The company’s mission is to “fight food waste, hunger and climate change at the same time” by making healthy food accessible to everyone while combating the environmental impact of food waste.

In addition to its vegetable boxes, Hungry Harvest offers a selection of groceries and partners with local food banks and community organizations to donate a portion of its vegetable boxes to those in need.

The company places great emphasis on the nutritional value of its products and offers recipe ideas to its customers. Hungry Harvest is committed to sustainability and uses environmentally friendly packaging for its vegetable boxes.

 

HERE IS THE LIST OF TOP 7 HUNGRY HARVEST RECIPES 

HUNGRY HARVEST RECIPES

 

  1. Sweet Potato and Black Bean Enchiladas – This hearty vegetarian dish features sweet potatoes, black beans and kale, all ingredients often found in Hungry Harvest boxes. 
  2. Carrot Ginger Soup – This warming soup is made with carrots, ginger and a touch of spice. It’s perfect for cold winter days and is a great way to use up excess carrots. 
  3. Broccoli Cheddar Quiche – This hearty quiche is filled with broccoli and cheddar cheese and is great for breakfast, brunch or dinner. 
  4. Tomato and Basil Pasta – This simple and tasty pasta dish is made with fresh tomatoes, basil and garlic. It’s a quick and easy weeknight dish that the whole family will enjoy. 
  5. Apple Crisp – This classic dessert is made with fresh apples and a crunchy oat topping. It’s a great way to use up excess apples and is perfect for fall. 
  6. Kale Caesar Salad – This healthy twist on the classic Caesar salad is made with kale instead of romaine lettuce, making it a great way to incorporate more greens into your diet. 
  7. Banana Bread – This classic recipe is great for using up ripe bananas and makes a delicious treat for breakfast or dessert.

These are seven recipe ideas of hungry harvest that incorporate ingredients commonly found in Hungry Harvest boxes

 

FULLY EXPLAINED 7 HUNGRY HARVEST RECIPE IDEAS

HUNGRY HARVEST RECIPES

 

1. Sweet Potato and Black Bean Enchiladas:

Ingredients:

  • 2 large sweet potatoes, peeled and diced 
  • 1 can black beans, drained and rinsed 
  • 1 bunch kale, stemmed and chopped 
  • 1 red onion, diced 
  • 2 cloves garlic, minced 
  • 1 tsp. chili powder 
  • 1 tsp. cumin 
  • 1/2 tsp. paprika 
  • 1/4 tsp. cayenne pepper 
  • Salt and pepper 
  • 8 corn tortillas 
  • 1 cup enchilada sauce 
  • 1 cup shredded cheddar cheese

Instructions:

  1. Preheat the oven to 375°F. Lightly grease a 9×13 inch baking dish. 
  2. In a large skillet over medium heat, add the diced sweet potatoes and a splash of water. Cover and cook for 8-10 minutes or until tender. 
  3. Add the onion, garlic, and kale to the skillet and cook for an additional 5-7 minutes or until the kale is wilted and the onion is soft. 
  4. Add the black beans, chili powder, cumin, paprika, cayenne pepper, salt, and pepper to the skillet and stir to combine. 
  5. Warm the tortillas in the microwave or on a skillet until soft and pliable. 
  6. To assemble the enchiladas, spoon the sweet potato and black bean mixture into each tortilla, roll up tightly, and place seam-side down in the prepared baking dish. 
  7. Pour the enchilada sauce over the top of the rolled tortillas and sprinkle with shredded cheddar cheese. 
  8. Bake for 20-25 minutes or until the cheese is melted and bubbly.

2.Carrot and Ginger Soup:

Ingredients:

  • 2 tbsp. olive oil 
  • 1 onion, diced 
  • 3 cloves garlic, minced 
  • 1 tbsp. fresh ginger, grated 
  • 6-8 carrots, peeled and sliced 
  • 4 cups vegetable broth 
  • Salt and pepper

Instructions:

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. 
  2. Add the diced onion and cook for 5-7 minutes or until softened. 
  3. Add the minced garlic and grated ginger to the pot and cook for an additional 1-2 minutes or until fragrant. 
  4. Add the sliced carrots and vegetable broth to the pot and bring to a boil. 
  5. Reduce the heat to low and simmer for 20-25 minutes or until the carrots are tender. 
  6. Use an immersion blender or transfer the soup to a blender and puree until smooth. 
  7. Season with salt and pepper to taste.

 

3. Broccoli and Cheddar Quiche:

Ingredients:

  • 1 pie crust (homemade or store-bought) 
  • 2 cups broccoli florets, chopped 
  • 1/2 onion, diced 
  • 1 cup shredded cheddar cheese 
  • 4 large eggs 
  • 1 cup milk 
  • Salt and pepper

Instructions:

  1. Preheat the oven to 375°F. Roll out the pie crust and place it in a 9-inch pie dish. 
  2. In a large skillet over medium heat, add the chopped broccoli and onion. Cook for 5-7 minutes or until the broccoli is tender and the onion is soft. 
  3. Sprinkle the broccoli and onion mixture evenly over the pie crust. Top with shredded cheddar cheese. 
  4. In a medium bowl, whisk together the eggs and milk until well combined. Season with salt and pepper. 
  5. Pour the egg mixture over the broccoli and cheese in the pie crust.
  1. Bake for 35-40 minutes or until the filling is set and the crust is golden brown. 
  2. Let cool for a few minutes before slicing and serving.

 

4. Tomato and Basil Pasta:

Ingredients:

  • 8 oz. pasta 
  • 2 tbsp. olive oil 
  • 2 cloves garlic, minced 
  • 4-5 tomatoes, diced 
  • 1/4 cup fresh basil, chopped 
  • Salt and pepper

Instructions:

  1. Cook the pasta according to package instructions. Drain and set aside. 
  2. In a large skillet over medium heat, add the olive oil and minced garlic. Cook for 1-2 minutes or until fragrant. 
  3. Add the diced tomatoes to the skillet and cook for 5-7 minutes or until softened. 
  4. Add the cooked pasta and chopped basil to the skillet and toss to combine. 
  5. Season with salt and pepper to taste.

 

5. Apple Crisp:

Ingredients:

  • 6 cups apples, peeled and sliced 
  • 1/2 cup all-purpose flour 
  • 1/2 cup brown sugar 
  • 1/2 cup rolled oats 
  • 1 tsp. cinnamon 
  • 1/4 tsp. nutmeg 
  • 1/2 cup unsalted butter, cold and diced

Instructions:

  1. Preheat the oven to 375°F. Grease a 9×13 inch baking dish. 
  2. In a large bowl, combine the sliced apples, flour, brown sugar, rolled oats, cinnamon, and nutmeg. Toss to coat the apples evenly. 
  3. Pour the apple mixture into the prepared baking dish. 
  4. Scatter the diced butter over the top of the apple mixture. 
  5. Bake for 40-45 minutes or until the topping is golden brown and the apples are tender.

 

6. Kale Caesar Salad:

Ingredients:

  • 1 bunch kale, stemmed and chopped 
  • 1/2 cup Caesar dressing 
  • 1/4 cup grated Parmesan cheese 
  • 1/4 cup croutons

Instructions:

  1. In a large bowl, add the chopped kale. 
  2. Pour the Caesar dressing over the kale and toss to coat. 
  3. Sprinkle the grated Parmesan cheese and croutons over the top of the salad. 
  4. Toss again to combine.

 

7. Banana Bread:

Ingredients:

  • 3 ripe bananas, mashed 
  • 1/3 cup unsalted butter, melted 
  • 1 tsp. baking soda 
  • Pinch of salt 
  • 3/4 cup granulated sugar 
  • 1 large egg, beaten 
  • 1 tsp. vanilla extract 
  • 1 1/2 cups all-purpose flour

Instructions:

  1. Preheat the oven to 350°F. Grease a 9×5 inch loaf pan. 
  2. In a large bowl, combine the mashed bananas, melted butter, baking soda, and salt. Stir until well combined. 
  3. Add the sugar, beaten egg, and vanilla extract to the bowl and stir to combine. 
  4. Gradually add the all-purpose flour to the bowl, stirring until just combined. 
  5. Pour the batter into the prepared loaf pan. 
  6. Bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean. 
  7. Let cool in the pan for 10-15 minutes before removing and slicing.

 

ABOVE I HAVE FIVEN THE LIST OF TOP 7 HUNGRY HARVEST RECIPES.

 

FAQs FOR HUNGRY HARVEST RECIPE CONTEST 

 

Q: Can I make the Tomato and Corn Salsa ahead of time?

A: Yes, you can make the salsa up to 2-3 days ahead of time and store it in an airtight container in the fridge.

Q: Can I use frozen corn for the Tomato and Corn Salsa?

A: Yes, you can use frozen corn that has been thawed or canned corn that has been drained.

Q: Can I substitute the Parmesan cheese in the Roasted Cauliflower with Parmesan and Lemon recipe with another type of cheese?

A: Yes, you can use another type of hard cheese such as Pecorino Romano or Asiago if you prefer.

Q: Can I make the Zucchini Noodles with Pesto recipe ahead of time?

A: Yes, you can make the pesto up to 2-3 days ahead of time and store it in an airtight container in the fridge. However, it’s best to spiralize the zucchini noodles right before serving to prevent them from becoming too watery.

Q: Can I use another type of bean in the Butternut Squash and Black Bean Enchiladas recipe?

A: Yes, you can use another type of bean such as pinto beans or kidney beans if you prefer.

Q: Can I use a different type of vinegar for the Roasted Brussels Sprouts with Balsamic Glaze recipe?

A: Yes, you can use other types of vinegar such as red wine vinegar or apple cider vinegar if you prefer.

Q: Can I make the Watermelon, Feta, and Mint Salad ahead of time?

A: Yes, you can chop the watermelon and mix it with the feta and mint up to a few hours ahead of time, but it’s best to dress the salad with the lime juice and honey right before serving to prevent the watermelon from getting too soggy.

HERE ARE FAQs FOR TOP 7 HUNGRY HARVEST RECIPES.

 

CONCLUSION OF HUNGERY HARVEST RECIPE LIBRARY 

These seven recipes from Hungry Harvest showcase the versatility and deliciousness of cooking with fresh, seasonal produce.

From the zesty and flavorful Tomato and Corn Salsa to the comforting Carrot and Ginger Soup, these dishes highlight the natural flavors of the fruits and vegetables used.

The Roasted Cauliflower with Parmesan and Lemon and the Roasted Brussels Sprouts with Balsamic Glaze offer healthy and tasty options for vegetable sides, while the Butternut Squash and Black Bean Enchiladas and Zucchini Noodles with Pesto are perfect for a hearty vegetarian main course.

Finally, the refreshing Watermelon, Feta, and Mint Salad is a great option for a light and bright summer dish. With these recipes, Hungry Harvest demonstrates the delicious and sustainable potential of using imperfect and surplus produce in the kitchen.

I hope you like TOP 7 HUNGRY HARVEST RECIPES.

 

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