Helathy+4SummerFall2023spreadsfinal - Flipbook - Page 25
Regional Food Banks
and Resources
VT:
1. Preheat the oven to 425 degrees F.
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 Hea 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
Deeield:
Deeield Valley Food Pantry |
802-464-0148
Manchester:
Community Food Cupboard | 802-3620057
Noh Bennington:
St. John the Baptist Church |
802-447-7504
Noh Bennington Baptist Church |
802-442-2711
Pownal:
Pownal Food Pantry | 802-440-0217
Shasbury:
Shasbury United Methodist, The
Carpenter's Shop | 802-442-5893
2. Wash Brussels sprouts, slice off the nubby ends, and remove any discolored
or damaged leaves. Cut each sprout in half.
MA:
Roasted Brussels Sprouts with Dried
Cranberries and Almonds
Serves 6
Ingredients
1 ½ pounds Brussels sprouts, trimmed and cut in half
2 tablespoons extra-virgin olive oil
½ cup dried cranberries
½ cup slivered almonds
1 tablespoon Dash Original Blend
Instructions
3. In a medium mixing bowl. combine Brussels sprouts, olive oil, dried
cranberries, almonds, and Dash. Toss until the sprouts are lightly and evenly
coated. Arrange the sprouts in an even layer on cookie sheet.
Noh Adams:
Berkshire Food Project | 413-664-7378
4. Roast until tender and golden on the edges, about 17 to 25 minutes.
Hoosick Falls:
HACA Food Pantry | 518-686-5163
hoosickhaca.org
NY:
SVHEALTHCARE .ORG | HEALTHY+ | 23