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  • Home
  • About Us
    • Mission and History
    • SSCC Team
    • Year in Review 2020-2021
    • Funders and Support
    • Jobs
  • CSA
    • Join Winter/Spring CSA 2023
    • Join Summer/Fall CSA 2023
    • CSA Newsletter / Blog
    • Wild Alaskan Fish
  • Programs & Events
    • COVID19- Emergency Food Distribution >
      • Our Volunteers
    • Free COVID19 Testing
    • Sixth Street Teen Program >
      • Teen Summer Program
      • Teen Climate Justice Program Zine // Summer 2022
      • Teen Climate Justice Blog
    • Sixth Street Youth Program >
      • Sixth Street After School
      • Summer At Sixth Street
      • SSYP ANNUAL HIGHLIGHTS
    • Volunteer Program
    • Sixth Street Synergy
    • ABC Sanctuary
    • Disaster Preparedness
    • Composting Program
    • Organic Soul Café
    • Host an Event
  • Organizing Work
    • No NBK Pipeline
    • Public Power
    • Community Land Trust - E 6th Street
    • Save East River Park!
    • Two Bridges: No Towers No Compromise
  • On the Line
  • Youth Program Blog
  • Contact Us
    • Volunteer
  • Archival
    • Past Events
    • Fundraising Letter
    • Summer-Fall CSA Sample Deliveries
    • Winter -Spring Sample Deliveries
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YOUR CART

5/1/2017 0 Comments

Carrot and Parsnip Soup

​By www.dishwithdina.com
Picture
​Prep time: 10 mins
Cook time: 20 mins
Serves 4
Ingredients:
● 1 Tbsp extra-virgin olive oil
● 1 cup onions, chopped
● ½ cup celery, chopped
● 2 cups carrot, chopped
● 2 cups parsnip, chopped
● 4 cups veggie broth (you may need more)
● 2 tsp paprika
● 1 tsp garlic powder
● ½ tsp chili powder
● Salt and pepper
● Chives for garnishing

Instructions:
1. In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and
add the onions and celery. Cook until onions are translucent.
2. Add the carrots and parsnip along with 4 cups of vegetable broth
3. Bring it to a boil, cover and cook for about 20 minutes or until the vegetables are soft.
4. Add paprika, garlic powder, chili powder, salt and pepper.
5. Using an immersion hand blender or a countertop blender puree the veggies. It is not necessary remove the
rest of the liquid from the pot to puree the veggies.
6. Taste and add any extra seasonings, if necessary.
7. Serve topped with fresh chives

Spotlight ingredients
● Carrots: Rich in Vitamin A and contains valuable amounts of antioxidant nutrients
● Parsnips: Rich in Vitamin C, folate and manganese
A collaboration with
www.dishwithdina.com
0 Comments

5/1/2017 0 Comments

Blueberry Broccoli Spinach Salad

​By www.dishwithdina.com
Picture
Ingredients:
FOR THE SALAD:
● 4 oz fresh baby spinach
● 1/2 cup chopped broccoli
● 1/2 of a ripe avocado
● 1/4 cup blueberries
● 1/4 cup crumbled feta cheese
● 2-4 Tbsp dried cranberries
● 2-4 Tbsp roasted sunflower seeds
● black pepper, to taste

​FOR THE DRESSING:
● 1/2 cup of plain greek yogurt or sour cream
● 1/4 cup of buttermilk (extra if desired)
● 1/4 cup good quality mayonnaise
● 1 clove garlic
● 1/2 tsp lemon juice or white vinegar
● 1 tsp poppy seeds
● 1/2 tsp dried parsley (can use Italian Parsley)
● 1/2 tsp dried dill
● 1/4 tsp onion powder
● 1/4 tsp paprika
● 1/8-1/4 tsp garlic powder, to taste
● 1/8 tsp sea salt
● 1/8 tsp black pepper
Instructions:
1. Start with the dressing
2. Ranch dressing always tastes it’s absolute best made ahead of time. Whisk and chill for a few hours before
serving or make things simple by tossing it together the night before.
3. Peel 1 clove of garlic, then smash and mince it into a paste.
4. Season with salt.
5. Combine salted garlic paste with remaining dressing ingredients and whisk well.
6. Pop in the fridge to chill for a few hours for flavors to set.
7. Wash and dry spinach.
8. Combine with broccoli, blueberries, dried cranberries, avocado, feta cheese, and sunflower seeds.
9. Toss with dressing and serve.

Spotlight ingredients
● Broccoli: Great source of vitamin B1, magnesium, omega-3 fatty acids and protein
● Spinach: Great source of vitamin K, folate and iron
A collaboration with
www.dishwithdina.com
0 Comments

5/1/2017 0 Comments

Butternut Squash Pasta

​By www.dishwithdina.com
Picture
​Prep time: 20 mins
Cook time: 30 mins
Serves 2-4
Ingredients:
● 1 and ½ cups macaroni noodles, uncooked
● 3-4 cups cubed butternut squash, peeled and de-seeded
● 2 Tbsp unsalted butter
● ½ cup vegetable broth
● ¾ cup 1% milk
● 1 and ¼ cup cheese,
● Salt and pepper
● 1 tsp paprika
● Optional: fresh parsley

Instructions:
1. Cook the macaroni according to package directions. Drain and set aside.
2. Heat the butter in a skillet over medium low heat.
3. Meanwhile, peel the butternut squash and remove the seeds. Cut into large chunks.
4. Boil the squash until completely tender and then drain. Place the squash in the blender with the butter, lots of
salt, pepper, broth, paprika, and milk.
5. Pulse until smooth.
6. Pour the sauce over the cooked noodles and add the cheese. Stir until melted.
7. Add more salt and pepper to taste.
8. Serve with parsley if desired.

Spotlight ingredient
● Squash: rich in vitamin C, dietary fiber and potassium
A collaboration with
www.dishwithdina.com
0 Comments

5/1/2017 0 Comments

Chicken Salad

By www.dishwithdina.com
Picture
​Prep time: 10 mins
Cook time: 10 mins
Serves 6
Ingredients :
● 2 pounds chicken, cooked and chopped into bite size pieces (about 5 cups)
● 1 cup sliced red grapes
● 1 green apple, diced
● 1/3 cup chopped green onion
● 2/3-1 cup of mayonnaise or yogurt
● 1/2 tsp salt
● 1/2 tsp pepper

Instructions:
1. In a large bowl, stir all ingredients together. Start with 2/3 cup mayo and add more as needed. Every mayo is a
little different.
2. Stir until evenly mixed and store in fridge.
3. Serve over lettuce or out of a bowl.

Spotlight ingredient
● Chicken: Excellent source of protein
A collaboration with
www.dishwithdina.com
0 Comments

5/1/2017 0 Comments

Baked Eggplant Penne Pasta

By www.dishwithdina.com
Picture
​Prep time: 15 minutes
Cook time: 20 minutes
Serves 4-6
Ingredients:
● 1 box (1-pound) penne pasta
● butter for baking dish
● 3 Tbsp olive oil
● 3 cloves garlic, minced
● 2 small eggplants, washed and diced into 1-inch cubes.
● salt and pepper, to taste
● 1 can (28-ounces) diced tomatoes, do not drain
● 1 tub (15-ounces) part-skim ricotta cheese
● 2 cups part-skim shredded mozzarella cheese, divided
● 3 Tbsp thinly sliced fresh basil leaves
● olive oil

Instructions:
1. Preheat oven to 425.
2. Cook penne pasta for 6 minutes; drain.
3. While pasta is cooking, butter a 13x9 baking dish; set aside.
4. Heat olive oil in a large skillet over medium-low heat.
5. Add garlic and cook for 1 minute, or until fragrant.
6. Stir in diced eggplant, season with salt and pepper. Continue to cook over medium-high heat until tender,
about 7 minutes; stirring occasionally
7. Mix in tomatoes and cook until heated through; about 2 minutes. Remove from heat.
8. Stir in ricotta and 1 cup shredded mozzarella.
9. Pour pasta into prepared baking dish and mix in the eggplant mixture and basil; mix until thoroughly combined.
10. Drizzle with olive oil.
11. Sprinkle the rest of the mozzarella cheese on top.
12. Bake for 15 to 20 minutes or until cheese is melted.
13. Let cool for 5 minutes.

Spotlight ingredient
● Eggplant: Rich in dietary fiber, vitamin B1 and copper
A collaboration with
www.dishwithdina.com
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638 E 6th Street between Aves B & C  • (212)-677-1863 

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