The full-color CAN newsletter provides our families with helpful, easy to follow, nutritious recipes that they can cook at home. Additionally, there are activities and information included about specific produce items.
Cooking, Activity and Nutrition newsletter is distributed monthly to our nearly 400 agencies.
This issue is all about cooking with Thanksgiving leftovers. In this issue you'll learn about different ways to use canned pumpkin and cranberry sauce, including a recipe for Turkey Pumpkin Stew, healthy Cranberry Oat Muffins and directions for making Overnight Oats with pumpkin and cranberries.
This issue is all about winter squash. In this issue, you’ll find tips about handling winter squash, a simple recipe for Roasted Butternut Squash and a family favorite: fast and healthy Spaghetti Squash and sauce that can be made in less than 15 minutes. Check out the back page for a great way to get kids involved in the kitchen by roasting pumpkin seeds.
This issue is all about the fall harvest. Celebrate the best of what is in season with our recipe for Harvest Greens and Roasted Sweet Potatoes with Apples and Raisins. Check out the back page for an introduction to the Food Bank’s Nutrition Badges, which will help you make healthy choices for you and your family.
This issue focuses on cooking with pantry staples. Try our delicious Tuscan Bean Soup using white beans and tomatoes from your pantry or our Coconut Curry with chickpeas, tomato paste and coconut milk. Want to get your kids cooking in the kitchen? Try our whole wheat flatbread recipe on the back page of this newsletter.