City Harvest is passionate about food - about helping to make sure every New Yorker has enough to eat and about ensuring the food they receive is healthy, nutritious, and delicious. The recipes featured in this section are from some of the city's most generous restaurants, chefs at the agencies we serve, and City Harvest's own Fruit Bowl Family Curriculum. Besides a love of creating great food, authors of these recipes share the common goal of helping to end hunger and promote good health in New York City communities.
APPETIZERS I ENTREES I DESSERTS I KID-FRIENDLY SNACKS
STARTERS
Baked Tortilla Chips
Ellen Barker Schorr
Operation Frontline Volunteer
Cucumber Watermelon Soup
Chef Luis Nieto
Corporate Executive Chef
Blue Water Grill
Salsa Ranchera
Ellen Barker Schorr
Operation Frontline Volunteer
APPETIZERS
All Crabmeat Crabcakes
Edward Brown
Executive Chef
The Sea Grill
Country Turkey Vegetable Soup
Chef Deborah Carabet
Operation Frontline Volunteer
Steamed Fish and Mock Fried Rice
Ellen Barker Schorr
Operation Frontline Volunteer
Arroz con Garbanzo (receta en Espanol)
by Maria Guadalupe “Lupe” Gonzalez
Operation Frontline Volunteer
Rustic Asparagus-Leek Tart with Goat Cheese and Red Pepper Vinaigrette
Michael Lomonaco
Executive Chef
Guastavino’s
Rice Flaked Black Sea Bass with Bok Choy and Dry Ginger Broth
Chef Floyd Cardoz
Tabla
Orecchiette Pasta with Italian Sausage and Broccoli Rabe
Executive Chef Michael White
Fiamma Osteria
SALADS
Cucumber Salad
Courtesy of Le Bernardin
Ratatouille
Chef Jonathan Ahalt
Denver, Colorado
Ensalada de Choclo (receta en Espanol)
Maria Guadalupe “Lupe” Gonzalez
Operation Frontline Volunteer
Sautèed Broccoli
Eric Ripert
Executive Chef & Owner
Le Bernardin
