Category: JFCS Squirrel Hill Food Pantry

Roasted Root Vegetables  Photo and recipe from: Joshua Weissman, Slim Palate This recipe is a great way to use some in-season produce! Ingredients 7 large carrots sliced at a diagonal 2 large sweet potatoes peeled and cut into 1 inch cubes 3 medium sized beets cut into 1 inch cubes…Read More

Thanksgivukkah Recipe: The Perfect Pareve Pairing! Apple and Fennel Challah Stuffing This recipe is from The Spruce Eats Serves 8-10 INGREDIENTS 1 large loaf challah (cut into ¾-inch cubes, about 10 cups) – *TIP: Whenever you have leftover challah, you can adjust the proportions of this recipe to match any…Read More

Tired of your sink being filled with dishes? Here are some tips, tricks, and recipes for one-pot meals to minimize mess and clean-up. Organization - Tips & Tricks Take out all of the ingredients you will need before you start cooking Clean as you go (cutting board, colanders, putting ingredients…Read More

Cooking in summer can get tiring, especially when the temperature is hot! These no-cook recipes are healthy ways to stay cool and eat well this summer, without having to turn on the oven or stove. For more advice about no-cook meals, check out these tips and tricks from JFCS Squirrel…Read More