Food & Fellowship: Issue II

Jul 14, 2020 | Community, Food & Fellowship, Green Acre Staff, News + Announcements

Welcome to FOOD & FELLOWSHIP: Old & New Recipes from the Green Acre Kitchen. Each week we will share three recipes, both old and new. When the day comes—and it will—that we can sit at a table and break bread together again, perhaps we will all have a few new dishes to share.

Caribbean Style Curried Pasta

Servings per Recipe: 4 – 6


10 ounces dried pasta (optional)

1 tablespoon coconut oil
1 small onion, diced

4 cloves garlic, minced
1 teaspoon ginger, grated

1 tomato, diced
1 teaspoon thyme
1 teaspoon curry powder
½ teaspoon allspice
Pinch of nutmeg
Pinch of cinnamon

1 can coconut milk
1 tablespoon soy sauce
1 teaspoon salt
¼ teaspoon cayenne pepper

1 red bell pepper, julienned
1 yellow bell pepper, julienned


Boil the pasta.

In a large saucepan or wok, add in the onion and coconut oil over medium heat for 8 minutes.

Add in the garlic and ginger for 1 minute. Stir in the tomatoes, thyme, curry powder, allspice, nutmeg, and cinnamon.

Add in the coconut milk, soy sauce, salt, and cayenne pepper. Stir in the bell peppers. Simmer for 10 minutes until thickened. Add in the cooked pasta.

Mango & Kale Salad

Servings per Recipe: 4

Kale is often referred to as a Super Food. It contains fiber, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients that can help prevent various health problems. Feel free to experiment with ingredients such as: nuts, avocados, apples, carrots and radishes.



8 ounces of kale
½ cup diced mango (fresh or frozen)
¼ cup dried cranberries
4 tablespoons finely diced red onion


2 tablespoons honey
2 tablespoons olive oil
4 tablespoons of lemon juice (fresh if possible)
4 tablespoons of cider vinegar
½ teaspoon chili powder
Sea salt to taste


Fold kales leaves in half and remove the stem with a sharp knife. Slice into thins ribbons. Wash and spin dry. Combine kale, mango, cranberries and red onion in a large bowl.

Combine dressing ingredients thoroughly using a blender or wire whisk.

Pour dressing over the salad and massage into the kale gently.

Refrigerate for at least one hour before serving. Enjoy!

Gingerbread Cake

Servings: 24 (2 x 2 inch squares)

This is an amped up gingerbread recipe from Stella Parks, award winning author of the cookbook Bravetart and a regular contributor to Serious Eats. There are several things that make this recipe different than the standard gingerbread instruction. First, it uses a blend of whole wheat and white flour to give a hearty flavor. For spices it calls for a usual combination of ginger, cinnamon, clove and nutmeg, but expands the flavor with the addition of black pepper and Chinese five-spice. Using real buttermilk makes the cake particularly moist and adds a nice tartness.


8 ounces light brown sugar (about 1 cup)
3 ounces unsulfured molasses (about ¼ cup)
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon Diamond Crystal salt (use half the volume for table salt)
¼ teaspoon freshly ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon Chinese five-spice powder
⅛ teaspoon black pepper
3 large eggs chilled
8 ounces unsalted butter (2 sticks) melted and cooled but still warm
5½ ounces all-purpose flour (about 1¼ cups)
2½ ounces whole wheat flour (about ½ cup)
8 ounces cultured low fat buttermilk or kefir (about 1 cup)


Adjust oven rack to middle position and preheat to 350 degrees. Line an anodized aluminum 9×13 inch cake pan with parchment, then grease lightly.

In the bowl of a stand mixer with a whisk attachment combine all ingredients up to the butter. Mix on low until moistened, then increase to high and whip until foamy and thick, about 8 minutes.

Reduce speed to low and drizzle in butter, then add flours followed by the buttermilk. Once combined, shut off the mixer and fold batter once or twice from the bottom up with a rubber spatula, then scrape into pan.

Bake until cake is puffed and firm, about 32 minutes. Crust will still have a slight give to it. Cool in pan until firm. Slice in squares and serve with Creamy Whipped Greek Yogurt.

Creamy Whipped Greek Yogurt


8 ounces plain Greek yogurt (about 1 cup)
6 ounces heavy cream (about ¾ cup)
2 ounces golden syrup, sorghum, honey or maple syrup (about 3 tablespoons)
¼ teaspoon rosewater, vanilla extract or seeds from 1 vanilla bean
pinch of salt


Combine ingredients in bowl of stand mixer, mix at low speed. Increase to high and mix until stiff peaks form.