Food bank chef offers recipes to help stretch your food dollars

September is "National Hunger Action Month," and we're asking everyone in the viewing audience to take time to do something to support a food bank or food pantry in your community.

You could even help organize a food drive at work or in your neighborhood.

The five "most needed" items:

• peanut butter
• tuna fish
• pasta
• canned vegetables and
• canned fruit.
• personal care items and diapers

Here are also some recipes from Chef Ed Debiec at John C. Lincoln's Desert Mission Food Bank:

Lemon Vinaigrette

Ingredients:
2 Tbs olive oil
1 Tbs lemon juice
¼  tsp (or to taste) lemon zest*
Spices (used sparingly) to taste:

Salt
Pepper
Garlic Powder
Thyme
Parsley
Dill

Directions:
*Prepare lemon zest by using a citrus zester, paring knife or vegetable peeler to remove the outermost colored layer of the lemon peel. Its aromatic oils add flavor to the food.

Whisk the olive oil, lemon juice, lemon zest and spices until all are blended together. Flavor to taste. Pour over your salad just a few minutes before serving. Toss salad to evenly distribute the dressing.

For Orange Vinaigrette, use about 2 Tbs orange juice (instead of lemon juice) for every 1 Tbsp of olive oil. Use orange zest instead of lemon zest. Flavor to taste.

Turkey Meatloaf

Ingredients:
1 lb. ground turkey
½ C oats
1 egg (large)
1 Tbs onion (dehydrated, or one small onion, minced)
¼ C ketchup
2 celery stalks (chopped)
2 garlic cloves (minced)
½ green pepper (seeded and diced)

Directions:
Preheat oven to 350 degrees. Combine all ingredients and mix well. Bake in loaf pan for 25 minutes to an internal temperature of 165 degrees. Cut into five slices and serve.

Yogurt Parfait with Granola Bars

Ingredients:
4  granola bars, any variety
1 C low-fat yogurt, plain or flavored
½ C fresh fruit, any variety (or canned, drained)
¼ C chopped nuts or seeds, any variety (optional)

Directions:
Place granola bars in plastic baggie, seal and crush bars with a rolling pin or your hands. Pour small amount of the crushed granola into your parfait glass or cup. (Clear containers - plastic or glass - are better since the layers you create are more visible.)

Add small amount of yogurt to each glass/cup. Add small amount of fruit to each glass/cup.

Repeat layers until each glass/cup is full to the level you want. Top with sprinkle of chopped nuts or seeds.

John C. Lincoln Desert Mission Food Bank
9229 N. Fourth Street, Phoenix, AZ 85020
602-870-6062