top of page

Recipes for Oktoberfest (Don’t tell, but they are healthy)

Fall is in the air! (We hope!)

Second Harvest’s Nutrition Team is busy traveling through the 18 counties that we serve, leading cooking demonstrations and classes, and sharing healthy, low-cost food and recipes to our community.

Here are some of the recipes they are working with this fall!

Stuffed Summer Squash

Makes 4 servings.

Ingredients 2 summer squash 3 cups cooked brown rice 1 cup diced tomatoes 1 cup squash pulp (from summer squash listed above) 1 cup white beans, drained and rinsed 1 tablespoon fresh basil 4 tablespoons Parmesan cheese

Directions 1. Wash and cut the squash in half, lengthwise. Remove the large seeds. 2. Steam the squash, skin side down, in a small amount of water in a fry pan or skillet until slightly tender (but not mushy). 3. Scoop out a good amount of pulp (1 cup), place in a bowl and mix with stuffing (brown rice, tomatoes, white beans and basil). 4. Place the squash shells in a baking dish. Stuff the squash with the stuffing mixture. 5. Top with grated Parmesan cheese. Bake at 350°F for about 30 minutes.

Dutch Green Beans

Using canned green beans and other pantry items, this side dish is great when you don’t have much time. Adding the onion at the end kicks up the flavor a bit. Makes 4 servings.

Ingredients 1 can green beans (15 ounces) 1/4 cup brown sugar 1 teaspoon cornstarch 1/3 cup vinegar 1 onion (small, sliced)

Directions 1. Drain the beans, and save the liquid from the can in small bowl. 2. Pour 1/2 cup bean liquid into the saucepan. 3. Add the cornstarch in the bean liquid. Stir well. 4. Add the vinegar and brown sugar. 5. Put on medium heat and bring to a boil. 6. Turn the heat to low. 7. Add the green beans and onions. Heat and serve.

Apple Cake

Sliced apples and apricot jam glaze on top make this a great cake for special occasions. Makes 12 servings.

Ingredients 1/ cup & 2 tablespoons butter 3/4 cup sugar 3 eggs 1 3/4 cups flour (sifted) 2 teaspoons baking powder 1 tablespoon lemon rind (grated) 2 apples (medium, pared, cored, sliced) 1 teaspoon sugar 8 tablespoons apricot jam (1/2 cup) 1 tsp of cinnamon sprinkled on top (optional)

Directions 1. Beat butter with sugar until creamy. 2. Add eggs one at a time, beating until well blended. 3. Add flour, baking powder, and lemon rind, beat 4 minutes. 4. Pour into greased 9-inch spring-form pan. 5. Arrange the apples on the batter, sprinkle with 1 teaspoons sugar. 6. Bake 1 hour at 350 degrees. 7. Remove from pan, brush apples with jam, cool.

36 views0 comments


  • White Facebook Icon
  • White Twitter Icon
  • White YouTube Icon
  • White Instagram Icon


Second Harvest Food Bank of Northwest NC

3655 Reed St. 

Winston-Salem, NC 27107

Tel: 336-784-5770

bottom of page