Chefs share ‘food bank friendly’ recipes on World Food Day
Friday, Oct. 16, 2020 is the 75th celebration of World Food Day, a global day organized by the Food and Agriculture Organization of the United Nations. This year, Common Threads is helping families in need by highlighting resources and recipes that reinforce wellness through a social media campaign led by prominent members of the food community. Take a peek at some of the videos and recipes our chefs shared below!
See our World Food Day campaign resources
Featured Common Bytes recipes
Chipotle Turkey Chili
from Chef Ingrid Hoffmann (Miami)
Chef Hoffmann made a special Chipotle Turkey Chili on Instagram Live on World Food Day. Our Co-Founder and CEO Linda Novick O’Keefe joined her for the first few minutes. Take a look!
- 1 Tbsp unsalted butter at room temperature
- 3/4 lb. ground turkey (preferably white meat) or lean ground beef
- 1 Tbsp olive oil
- 1 medium yellow onion, chopped
- 1 green bell pepper, cored, seeded, ribbed and diced
- 2 garlic cloves, finely minced
- Salt and freshly ground pepper
- 2 tsp ground cumin
- 1 can (15 oz.) pinto beans, drained and rinsed
- 1 can (8 oz.) diced tomatoes
- 1 to 2 canned chipotle chiles en adobo, seeded and minced, plus 1 tsp. adobo sauce
- 1 cup grated cheddar cheese
- 1/2 cup chopped fresh cilantro leaves
- Heat the olive oil in a non-stick skillet over medium heat. Add the ground turkey, onion, bell pepper, and garlic, season with salt and pepper, and cook until the turkey is no longer pink and is cooked through, about 8 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin.
- Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat.
- Reduce the heat to medium and simmer until heated through and slightly thickened, 5 minutes. Remove pan from the heat and stir in the cheese and cilantro.
- Serve over rice or quinoa.
Ranch Cheesy Chicken with Rice One Skillet Wonder
from Chef Jernard Wells from Haute Cuisine (Atlanta)
- 4 chicken thighs
- 6 slices mozzarella
- 2 cups sour cream
- 3/4 cup Shredded Cheddar cheese
- 3 tablespoons of Haute Cuisine All Purpose seasoning
- 3 tablespoons of Spicy Ranch seasoning
- 1/2 teaspoon pepper, freshly ground
- 1/2 cup of diced celery
- 1/2 cup of sliced carrots
- 3 tablespoons of olive oil
- 2 cups of rice
- 4 cups of water
- 1 large oven proof skillet or baking dish for cooking in.
- Preheat oven to 400 degrees.
- Coat a Large skillet or rectangular baking dish with a little olive oil.
- Drizzle olive oil in the bottom of skillet or baking dish, pour Rice in skillet, add water, diced celery and carrots add to water also add 2 tablespoons of All purpose seasoning stir.
- Mix sour cream with an all purpose seasoning and Spicy Ranch spice.
- Coat chicken thighs all over with Sour cream blend, place thighs in baking dish, top each with a slice of mozzarella and cheddar place lid or foil over dish bake in oven covered for 30 minutes then remove lid or foil and bake uncovered for remaining 30 minutes.
- Cook for a total of 1 hour.
- Serve chicken over rice. Top with chopped parsley for garnish if desired.
Creamy Carrot Coconut Soup
from Chef Lorena Garcia of Chica (Miami)
- 1 Tbsp coriander seeds
- 2 Tbsp virgin coconut or extra-virgin olive oil
- 1½ lbs carrots, peeled, chopped (about 4 cups), plus 1 carrot, thinly sliced
- Kosher salt
- 2 red chiles, such as Fresno or jalapeños, seeded, chopped
- 1 large shallot, chopped
- 1 1-inch piece ginger, peeled, finely grated
- 4 garlic cloves, chopped
- 2 tsp curry powder
- 1 15-ounce can unsweetened coconut milk
- 1 teaspoon fish sauce (optional)
- 2 Tbsp fresh lemon juice
- Crushed red pepper flakes
- Put coconut oil and carrots in a large pot. Put a small bowl of sliced carrots to the side.
- Add onions, garlic, ginger, and one diced potato.
- Sautée all of the ingredients and start to add spices while stirring the ingredients. Then add coconut milk and a cup of water if needed.
- Cook the vegetables on high heat until tender.
- Take the small bowl of sliced carrots and add chiles, cilantro, and red pepper flakes. Then add salt, lemon, and olive oil. Set in fridge until the soup is ready.
- After the vegetables have cooked, pour the whole mixture into a blender and blend until smooth. Pour back into the pot and heat for 2-3 more minutes. Add fish sauce if desired
- Pour the soup and serve with carrot mixture on top.
- Heat a pot on medium heat. Add the olive oil and swirl, then add the chopped onion.
- Cook, stirring occasionally until the onions are translucent and lightly browned. Add the black pepper and stir. Add the lentils and 4 cups of the water and a little salt and bring to a boil.
- Turn to a slow simmer and cook for 20 minutes. Once the lentils have cooked for 20 minutes, add the rice and the remaining cup of water.
- Stir and cover, then turn heat to its lowest setting. Cook for an additional 20 minutes. Uncover and stir and season to taste with more salt.
Serve with plain yogurt if desired.
- 1 generous cup peeled and grated carrots
- 2 heaping Tbsps. Chopped sweet onion
- 2 tsp. Lemon juice
- 2 Tbsp. Olive oil
- pinch ground cinnamon
- pinch ground allspice
- salt and pepper to taste
- 1 Tbsp. Chopped flat leaf parsley
Place all ingredients in a bowl and mix. Adjust spices to taste.
from Chef Brian Nasajon of Beaker & Gray and The Sylvester (Miami)
- 1 small Yukon gold potato
- 1 small Spanish onion
- 4 Eggs
- Cheddar Cheese
- Thinly slice potatoes and Spanish onion
- Add potatoes and onions to a pot and cover with water
- Bring water up to a boil on the stove and cook until potatoes and onions are tender and strain
- Crack eggs in a bowl and whisk
- In a small-medium sized pan, add 1/2 tablespoon of cooking oil until it heats on medium heat
- Add potatoes and onions to cover bottom on the pan and another layer on top of that
- Sautée for 1 minute to heat up onions and potatoes
- Lower heat and pour just enough eggs in the pan to cover the onions and potatoes. Add shredded cheese and salt to liking.
- Carefully mix in pan with a spatula
- Let sit on low-medium heat for about 3 minutes
- Find a flat plate slightly bigger than the pan, set the plate flat on top of the pan, sealing the rim (as if it was a lid)
- Flip the pan over so the tortilla flips onto the plate and remove the pan to reveal the tortilla on the plate
- Carefully slide the tortilla back into the pan so the side that is cooked from the bottom of the pan is now on top
- Place back on low-medium heat for another 3 minutes to finish cooking
- Once cooked, carefully slide off the pan onto a plate and serve hot or let cool and serve cold
- Enjoy as is or top it off with your favorite sauce!
Braised Chicken Thighs with Pizza Spices
from Chef Michelle Bernstein, Cafe La Trova (Miami)
- Braised chicken thighs with pizza spices, tomatoes
- 2 tablespoons vegetable oil
- 6 chicken thighs, skin on, bone in
- Salt and pepper
- 1 cup flour, for dredging
- 1 cup yellow onion, finely chopped
- 1 cup red bell pepper, seeded, finely chopped
- 1 cup of your favorite tomato sauce
- 1 cup chicken stock
- 1 tablespoon minced garlic
- 1/8 teaspoon crushed red pepper flakes
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- A dash of your favorite hot sauce
- reheat the oven to 375°F.
- Heat the oil in a wide, deep, heavy-bottomed pan over medium-low heat. Season the chicken thighs with salt and pepper and dredge them in the flour, shaking off any excess flour. Add the thighs to the pan, skin-side down, and cook until golden and crispy, about 10 minutes. Turn the thighs over and cook until golden on the other side, about 5 minutes. Transfer the thighs to a large plate, and set aside.
- Pour out all but 2 tablespoons of fat from the skillet. Add the onions, peppers, and cook, stirring, until softened but not browned 3 to 4 minutes. Add the tomato sauce and chicken stock and cook for 3 to 4 minutes. Add the garlic, pepper flakes, parsley, and oregano, and cook, stirring, for 5 minutes.
- Return the chicken to the pan, skin-side up, and spoon the sauce over it. Add a little of your favorite hot sauce (optional) and season with salt and black pepper. Cover the pan, transfer it to the oven at 375F and cook until the chicken is cooked through, about 25 to 35 minutes.
Egg Salad Toast
from Chef Lindsay Autry of The Regional Kitchen & Public House (West Palm Beach)
- 6 whole eggs, hard-boiled and peeled
- ½ cup mayonnaise or plain yogurt
- 2 tsp mustard, dijon or classic yellow
- 2 Tbsp celery, chopped
- 2 Tbsp dill pickles, chopped (optional)
- Salt & Pepper to taste
- 4 Slices Toasted Bread
- 1 cup Iceberg Lettuce, shredded
- 2 each radishes, sliced into matchsticks
- Few dashes of hot sauce
- 1 tsp olive oil
- 8 cherry tomatoes cut in half
- 1 small cucumber, sliced thinly
- In a shallow bowl or plate, mash the hard-boiled eggs with a fork until all of the eggs are uniform in size. Place egg in a medium-sized mixing bowl.
- Add the mayonnaise, mustard, celery, pickles, salt and pepper to the bowl and mix well.
- In a small mixing bowl, toss the shredded iceberg lettuce and radishes with the hot sauce and olive oil.
- Spread the egg salad on the toasted bread, top with the shredded iceberg salad mixture and place the tomatoes and cucumber slices on top.
Chicken Fried Rice
by Chef Edie Ugot of Edie Jo’s (New York)
- 1 cup diced baby carrots
- 1 cup diced celery
- 1 cup diced white onion/li>
- 2 cups diced, pre cooked boneless chicken thighs (or whatever protein is preferred) Ground beef, turkey, shrimp, etc. all work well.
- 2 cups leftover cooked rice of any variety
- 2 whole eggs
- 2 Tbsp butter or any neutral oil, such as olive oil
- Salt and pepper to taste
- Heat oil in a medium sized pan on medium heat. Then add your onions, celery, and carrots and cook until onions are translucent and carrots are a little tender, or about 10 minutes.
- Add chicken and heat through fully.
- Add eggs and scramble in the pan.
- Once the eggs have set, add cooked rice and stir frequently until evenly heated.
- Season with salt and pepper to taste.
Feel free to use any type of vegetables on hand- frozen peas, mushrooms, spinach, broccoli- anything can be substituted or added. This dish is extra delicious when finished off with a bit of soy sauce, fresh herbs of your choosing ( we recommend scallions, basil, or parsley) and topped with your favorite hot sauce. Enjoy!
Puerto Rican Bean Stew
by Chef Bill Kim of urbanbelly and Table at Crate (Chicago)
- 1 Tbsp vegetable oil
- ½ cup onion, medium dice
- ½ cup celery, medium dice
- 8 oz tomato sauce
- 2 can kidney beans drained and rinsed
- 1 ½ cups water
- 1 packet of sazon with coriander and annatto
- ½ tsp garlic powder
- ¼ tsp dried oregano
- 4 turns of black pepper
- ½ cup jar green olive
- 1 cup chicken broth
- ½ pound potato, peeled and diced into medium chunks
- 1 lb. chicken thigh, cut into large chunks
- In a medium saucepan, add oil. Sautée onion & celery for 2 minutes
- Add tomato sauce, beans, water, and Sazon. Season with black pepper garlic powder, oregano and stir. Add chicken broth.
- Add potatoes, olives, and chicken thighs and bring it to a boil.
- Reduce heat to low and simmer for about 30 minutes
by Chef Elizabeth Falkner (New York)
- 1/2 C basmati rice
- 1/4 C lentils
- 2 Tbsp butter or oil
- 1 shallot, chopped
- 2 tsp ginger, minced
- 1 clove garlic, minced
- 1/2 tsp fennel seeds
- 1/4 tsp cumin
- 1 sprig curry leaves (optional)
- a few sliced of hot chili or pinch cayenne pepper
- 1 tsp. Masala spices, or curry powder or turmeric
- 1 1/2 C water
- 2 tsp salt
- fresh ground pepper
(optional to add frozen peas or some chopped carrot or potato)
- Rinse the rice and lentils
- Heat butter or oil in saucepan and add the shallot or onion, ginger, garlic, spices and then add the lentils and rice.
- Add water and cover.
- Cook 15 minutes. Add other chopped vegetables 5 minutes into cooking or frozen peas for last couple minutes of cooking.
- Season with salt and pepper