Featured Recipes
These recipes are excerpts from the incredible Arcadia Mobile Market Seasonal Cookbook by former WIC mother, JuJu Harris. We would like to thank the Arcadia Center for Sustainable Food and JuJu Harris for granting us permission to share these recipes with you.
Arcadia Sustainable Food
Arcadia is a nonprofit organization dedicated to creating a more equitable and sustainable local food system in the Washington, DC area. Based on the historic grounds of Woodlawn Estate in Alexandria, Virginia, thanks to a landmark partnership with the National Trust for Historic Preservation, Arcadia manages four distinct program areas that address a specific need in the community, while collectively engaging consumers, farmers, schools, and institutions.
“My hope is that these recipes will get you out to the farmers’ market and into your kitchen all year long.”
~JuJu Harris, Culinary Educator Arcadia Center for Sustainable Food & Agriculture
Photographs by Molly M. Peterson
The Arcadia Mobile Market Seasonal Cookbook
by JuJu Harris Photographs by Molly Peterson This 100-page cookbook, written by Arcadia Culinary Educator and Mobile Market Outreach Coordinator JuJu Harris, features recipes that combine WIC staples with seasonal produce in easy, delicious recipes. Sales of the cookbook will support the distribution of the cookbook to our SNAP and WIC Mobile Market customers. Buy the cookbook
Perfect Roast Chicken
Perfect Roast Chicken
Ingredients
- 1 whole chicken rinsed and patted dry
- 1/2 cup lemon juice
- 10 cloves garlic minced
- 1 tbsp thyme
- 1 tbsp oregano
- 1/2 cup parsely minced
- 1 whole lemon
- 1 sprig oregano fresh
- 1 sprig thyme fresh
- 2 tbsp oil
Instructions
- In a small bowl, mix the salt, lemon juice, garlic, thyme, oregano and parsley together. Rub the mixture onto the chicken skin.
Tuna / Salmon Burgers
Tuna / Salmon Burgers
Ingredients
- 2 small cans tuna drained OR
- 1 large can salmon drained
- 1 Potato boiled, peeled and mashed
- 2 scallions finely chopped
- 1-2 fresh dill finely chopped
- 1/2 tsp dried thyme
- 1/2 tsp dried cayenne pepper
- 1 cup bread crumbs
- slices lemon to taste
Instructions
- In a large bowl, add the fish, mashed potatoes, scallions, parsley, dill, time, cayenne pepper, salt, and
Arcadia Eggplant
Arcadia Eggplant
Ingredients
- 1 pound eggplant (1 large, two small)
- 4 small sweet peppers (or two large)
- 1 medium onion chopped
- 1-2 cloves garlic minced
- 3 large ripe tomatoes diced (or substitute 4 cups cherry tomatoes)
- 1/2 cup basil finely sliced
- 1/4 cup olive oil
- 1 1/2 cups garbanzo beans
Instructions
- Using a cutting board, cut the eggplant into 2-inch cubes. Set aside. Core
Baked Oatmeal
Baked Oatmeal
Ingredients
- 3 eggs
- 1/3 cup olive oil
- 1 tsp vanilla
- 1/2 cup brown sugar * Substitute 1/4-1/2 cup honey or maple syrup
- 3 cups rolled oats
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/2 tsp cardamom (optional)
- 1 apple (Or substitute pear)
- 1 cup milk
- 1/4 cup walnuts or pecans
- 1/4 cup maple syrup
Instructions
- Preheat oven to 350°
- In a
Swiss Chard and Lentil Soup
Swiss Chard and Lentil Soup
Ingredients
- 1 cup lentils
- 6 cups water
- 1 bay leaf
- Several sprigs fresh thyme
- 2 tbsp olive oil
- 1 medium onion peeled and chopped
- 1 tsp garlic minced
- 1 tsp ground corriander
- 1/2 tsp cayenne pepper
- 1 pound Swiss chard washed and sliced thinly
- 1 lemon wedged
Instructions
- In a large soup pot add the lentils, water, bayleaf and thyme.
