Check out my latest column at the j. weekly. It focuses on the local tradition of donating non-perishables to local food banks during the Jewish High Holy Days and has two recipes that use canned goods themselves -- cranberried chicken and tuna and chickpea salad.The cranberried chicken makes the best leftovers. The recipe is great for the high holidays as well as a regular Shabbat or other dinner. I love the contrast of the juicy, savory dressing-like bread layer and the tart and sassy cranberry layer. I hope you'll try it and let me know what you think.
The make-ahead tuna salad works well for Yom Kippur break fast. It works as a salad or sandwich filling.
You can see the recipes and write up here.
To find a food bank in your area (guaranteed they will be looking for donations), please go to Feeding America .
A number of people (well 3) have stopped me in the market and elsewhere to tell me how much they liked the cranberried chicken recipe.
ReplyDeleteI really hope you try it, it is really easy and makes wonderful leftovers.