cafb, Author at Capital Area Food Bank - Page 9 of 25
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7 Low or No Prep Veggies

Toss Cherry Tomatoes and mozzarella cheese balls with olive oil and garlic. Brussels sprouts: Toss with oil and salt. Roast on a baking sheet for… Read More

7 Salads with DIY Salad Dressing

Chopped kale with boiled eggs, sunflower seeds, and shredded carrots. Chopped Romaine lettuce, corn kernels, black beans, shredded cheese and toasted (and crushed) flour tortillas. Read More

7 Ways to Use Brown Rice

Combine with salsa and 1 can black or pinto beans, rinsed and drained. Enjoy as a grain bowl topped with avocado and chopped lettuce, or… Read More

7 Ways to Use Roasted Broccoli

Top a baked sweet potato with roasted broccoli and your favorite shredded cheese Brush olive oil on a large flour tortilla. Top with roasted broccoli… Read More

Voices of Advocacy: Shauna Gray

Shauna Gray has taken care of people for most of her life—first as a home health aide, and then as a caretaker for family members. Now, she feels driven to keep her community safe and fed. She's getting started on that work as part of the CAFB’s Client Leadership Council (CLC), a group of like-minded individuals taking part in a ten-month advocacy training program aimed at empowering them to serve as effective agents of change. Read More

’Tis the Season for Giving: Coming Together to Help Feed Neighbors

Since the beginning of the pandemic, our community has stepped up in big ways to help feed the growing number of our neighbors finding themselves in need. As we wrap up a year unlike any we've experienced before, we are so grateful for those who are helping to ensure no one goes hungry this holiday season and beyond. Here are just a few of the amazing ways the local community has come together to help. Read More