HealthyPlusFeb15spreads - Flipbook - Page 25
Delicious meets healthy
Regional Food
Banks and
Resources
VT:
Next time you’re trying to think of an easy
healthy side dish or soup to warm you on a
winter’s night, think orange.
I
nexpensive and readily available all year round, there’s more to carrots than their crunch.
Packed with vitamins and minerals and a natural immune booster, this versatile veggie is
the perfect food choice during flu season.
The two recipes that follow offer a simple and delicious way to make the most of the flavor and
nutritional value of carrots. And who knows, they might just make veggie lovers out of even your
pickiest eaters. +
Honey Glazed Roasted Carrots
Serves 4
Ingredients
8 carrots, peeled
2 tablespoons butter, melted
2 tablespoons honey
Salt
Pepper
Oil, butter, or cooking spray (for baking sheet)
Handful of parsley, chopped (optional)
Directions
1. Preheat oven to 425°F.
2. Line a baking sheet with aluminum foil and spray with
cooking spray or drizzled oil. Set aside.
3. Slice washed carrots into thirds and slice again vertically
so that they are all the same size.
4. In a small pan, melt butter and honey. Simmer 2 minutes
or until smooth. Pour over carrots. Season with salt and
pepper. Sprinkle with chopped parsley if desired.
5. Place on baking sheet and roast for 15-20 minutes or
until carrots are tender.
6. Sprinkle with parsley and serve warm.
22 | HEALTHY+ | WINTER/SPRING 2022
Vegetarian Carrot Ginger Soup
Serves 4
Ingredients
Directions
1 tablespoon extra-virgin olive oil
1 cup chopped yellow onions
2 garlic cloves, smashed
2 heaping cups chopped carrots
1½ teaspoons grated fresh ginger
3 to 4 cups vegetable broth
1 tablespoon seasoning salt
1 teaspoon maple syrup or
to taste (optional)
1. Heat the olive oil in a large
pot over medium heat. Add the
onions and seasoning. Cook until
softened. Add the smashed garlic
cloves (they’ll get blended later)
and carrots to the pot and cook
about 8 minutes more, stirring
occasionally.
2. Stir in the ginger and broth.
Reduce to a simmer and cook
until the carrots are soft, about 30
minutes.
3. Let cool slightly and transfer
to a blender. Blend until smooth.
Taste and adjust seasonings. Add
maple syrup, if desired.
Arlington:
Arlington Food Shelf | 802-375-6328
Bennington:
Beth El | 802-442-9645
Bible Baptist Church | 802-447-3618
BROC Food Shelf | 802-447-7515
Commodity Supplemental Food Program |
802-214-4648
GBCS Kitchen Cupboard | 802-447-3700
Green Mountain Christian Center |
802-447-7224
Harvest House Soup Kitchen | 802-447-4739
Meals on Wheels of Bennington |
802-440-5436
Sacred Heart Saint Francis de Sales,
HIS Pantry | 802-442-1720
Second Congregational Church |
802-442-2559
Shires Housing/SASH | 802-442-8139
Southern Baptist Disaster Relief |
603-504-4955
Southwestern Vermont Council on Aging |
802-786-5990
Deerfield:
Deerfield Valley Food Pantry | 802-464-0148
Manchester:
Community Food Cupboard | 802-362-0057
North Bennington:
St. John the Baptist Church | 802-447-7504
North Bennington Baptist Church |
802-442-2711
Pownal:
Pownal Food Pantry | 802-440-0217
Shaftsbury:
Shaftsbury United Methodist, The
Carpenter's Shop | 802-442-5893
MA:
North Adams:
Berkshire Food Project | 413-664-7378
NY:
Hoosick Falls:
HACA Food Pantry | 518-686-5163
hoosickhaca.org
SVHEALTHCARE .ORG | HEALTHY+ | 23