08/15/2025
🍽️ Spicy Roasted Red Potato & Veggie Medley with Apple-Cantaloupe Crunch
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 30 minutes
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Ingredients
4–5 medium red potatoes, scrubbed and diced into bite-sized cubes
1 large purple onion, sliced into wedges
1 Anaheim chili, seeded and thinly sliced (adjust to taste)
2 medium carrots, peeled and sliced into coins
1 green apple, cored and diced
½ cantaloupe, peeled and diced
2 stalks celery, chopped
2–3 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
Salt & pepper to taste
Juice of ½ lemon
Optional garnish: chopped parsley or cilantro
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Instructions
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Prep the roasted vegetables: In a large mixing bowl, toss potatoes, onion, Anaheim chili, and carrots with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on the baking sheet.
3. Roast for 25–30 minutes, flipping halfway, until potatoes are tender and golden brown on the edges.
4. To make the apple-cantaloupe crunch, combine diced apple, cantaloupe, and celery in a medium bowl. Squeeze lemon juice over the mixture and toss well.
5. Assemble: Serve roasted vegetables on a platter or in bowls. Spoon the fresh apple-cantaloupe crunch on top.
6. Garnish with parsley or cilantro, if desired, and enjoy warm.
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Substitutions
Swap red potatoes for sweet potatoes or white potatoes.
Use bell pepper instead of Anaheim chili for a milder flavor.
Replace cantaloupe with honeydew or pineapple for a tropical twist.
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Wellness Notes
Red potatoes are rich in potassium and fiber for heart health.
Purple onions add antioxidants and support immunity.
Green apples provide vitamin C and pectin for digestion.
Cantaloupe hydrates and boosts skin health with vitamin A.
08/01/2025
🥗 Roasted Potato & Carrot Bowl with Apple-Mango Slaw
A warm and hearty base topped with a refreshing slaw — easy, affordable, and full of flavor!
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Ingredients
For the roasted bowl:
3–4 potatoes, cubed
2–3 carrots, sliced
1 tablespoon olive oil
Salt & pepper to taste
Optional: paprika or garlic powder for flavor
For the apple-mango slaw:
1 apple, thinly sliced or julienned
1 mango, diced
1 small head of romaine, chopped
Juice of 1 lemon
1 tsp honey or a pinch of sugar (optional)
Salt to taste
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Directions
1. Roast the Base:
Preheat oven to 400°F (200°C). Toss cubed potatoes and sliced carrots with olive oil, salt, pepper, and optional spices. Spread on a sheet pan and roast for 30–35 minutes until golden and tender.
2. Make the Slaw:
Mix chopped romaine, apple slices, and diced mango in a bowl. Add lemon juice, a pinch of salt, and a touch of honey or sugar if desired. Toss gently and chill until ready to serve.
3. Assemble:
Scoop roasted potatoes and carrots into a bowl. Top generously with the apple-mango slaw. Serve warm or chilled.
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Substitutions
No mango? Use extra apple or another fruit like pear or orange segments.
No romaine? Use shredded cabbage or spinach.
Add beans, a hard-boiled egg, or grilled tofu for extra protein.
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Wellness Notes
🥔 Potatoes = satisfying carbs and fiber
🥕 Carrots = vitamin A for eye health
🍏 Apples = antioxidants and crunch
🥭 Mango = supports immunity with vitamin C
🥬 Romaine = hydration and folate
07/22/2025
📢 NOTICE: No Food Distribution on July 25th
Foundation Matthew 633 will be closed for administrative purposes on Thursday, July 25th.
We appreciate your understanding and look forward to serving you the following week! 💙
📲 Stay updated:
07/18/2025
🥔🌶️ Garden Veggie Skillet with Lemon Herb Drizzle
A comforting and colorful one-pan meal bursting with flavor, fiber, and citrusy brightness.
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INGREDIENTS
3–4 potatoes, chopped
2 carrots, peeled and sliced
½ head cabbage, chopped
1 bell pepper, sliced
1 stalk celery, chopped
1–2 tomatoes, chopped
Juice of 1 lemon
1 tbsp olive oil
Salt & pepper to taste
Optional: garlic, thyme, or Italian seasoning
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DIRECTIONS
1. Prep the Veggies:
Wash and chop all produce into bite-sized pieces.
2. Sauté the Base:
Heat olive oil in a large skillet over medium heat. Add potatoes, carrots, and celery. Sauté for 10–12 minutes, stirring occasionally.
3. Add Color & Cabbage:
Add bell pepper, tomatoes, and cabbage. Season with salt, pepper, and herbs. Cook another 8–10 minutes until everything is tender.
4. Lemon Herb Drizzle:
Mix lemon juice with a pinch of salt and optional herbs. Drizzle over skillet just before serving.
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SUBSTITUTIONS
No bell pepper? Add more tomatoes or celery.
Add beans or cooked chicken for protein.
Use lime instead of lemon if needed.
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WELLNESS NOTES
🥔 Potatoes = Fiber + energy
🥕 Carrots = Eye health
🍅 Tomatoes = Immune support
🍋 Lemon = Detox + vitamin C
🌿 Cabbage = Supports digestion
