By Just Food Initiative of the Fox Valley, Batavia, Ill. Life in the United States is at a crisis point. For 70 years we have used up and abused U.S. precious soil and water to produce commodities such as corn and soybeans for junk food such as hamburgers and french
Ingredients1 cup and 2 tablespoons all-purpose flour1/2 cup unsalted butter at room temperature1/4 cup and 1 teaspoon confectioners’ sugar1/4 teaspoon vanilla extract1/4 teaspoon salt2 large eggs1 large egg yolk1 cup white sugar1/4 cup freshly squeezed lemon juice1 tablespoon freshly grated lemon zest Directions1. Place an oven rack into middle position
Ingredients1/2 cup mayonnaise1 (10 ounce) package frozen chopped spinach, thawed and drained1/2 cup crumbled feta cheese2 cloves garlic, chopped4 skinless, boneless chicken breasts4 slices of prosciutto Directions1. Preheat oven to 375 F. 2. In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside. 3.
The Marie Wilkinson Food Pantry (MWFP) Board of Directors will hold its signature event, The Harvest Dinner, from 6 p.m. to 10 p.m. Saturday, Aug. 13, at the Marie Wilkinson Food Pantry, 834 Highland Avenue, Aurora. The dinner will be a showcase of seasonal vegetables and herbs grown on site
The Kendall County Community Satellite Food Pantry, normally held on the third Friday of the month at First Lutheran Church of Plano, will be held from 6 p.m. to 7:30 p.m. Friday, Aug. 5 (instead of August 19.) All those in need are welcome to drive-thru and pick up fresh
Ingredients1 tablespoon butter2 cloves garlic, minced1/2 cup sun-dried tomatoes, chopped1 cup chicken broth, divided1 cup heavy cream1 pound skinless, chicken breast halvessalt and pepper to taste2 tablespoons vegetable oil2 tablespoons chopped fresh basil8 ounces dry fettuccini pasta Directions1. In a large saucepan over low heat, melt butter; add garlic and
By Kay Shipman, FarmWeek Stepping outside comfort zones and into no-till fields, prairie habitat and organic crops can break down misperceptions about farm conservation in northeast Illinois. That was one of the goals for a Will County conservation tour on June 24 organized by the Chicago Wilderness, a regional alliance
Ingredients1/2 cup all-purpose flour1/4 teaspoon paprika1/4 teaspoon cayenne pepper1/4 teaspoon salt10 chicken wings1/4 cup butter1/4 cup hot sauce1 dash ground black pepper1 dash garlic powdercooking spray Directions1. In a small bowl mix together the flour, paprika, cayenne pepper, and salt. Place chicken wings in a large glass dish or bowl
Aurora Downtown welcomes everyone to create pub and margarita crawls in downtown Aurora this Summer. The downtown organization of business and property owners recently launched two self-guided online crawls to encourage participants to pick a date, grab some friends, and enjoy the crawls at their leisure. Unlike a standard event,
Ingredients1 cup milk1 cup ice water1 (6 ounce) can frozen orange juice concentrate12 cubes of ice1/4 cup vanilla ice cream1/4 teaspoon vanilla extract DirectionsIn a blender combine milk, water, orange juice concentrate, ice cubes, vanilla ice cream, and vanilla extract. Blend until smooth. Pour into three 12 oz glasses 3
Ingredients1 teaspoon vegetable oil1 (4 pound) pork shoulder roast1 cup barbeque sauce1/2 cup apple cider vinegar1/2 cup chicken broth1/4 cup light brown sugar1 tablespoon prepared yellow mustard1 tablespoon Worcestershire sauce1 tablespoon chili powder1 extra large onion, chopped2 large cloves garlic, minced1 teaspoon liquid smoke1 teaspoon lemon juice Directions1. Pour the
Aurora Area Interfaith Food Pantry will be host to a 13-hour, three-location radiothon fundraiser from 6 a.m. to 8 p.m. Friday, July 8. The live radio broadcast from multiple locations will be by 95.9 The River. The broadcast schedule is 6 a.m. to 10 a.m., Scott Mackay live at the
Aurora kids peruse samples if free boxed meals from Northern Illinois Food Bank’s Meals on the Move program at Blackhawk Park in Aurora Tuesday, June 7.
Ingredients1 teaspoon vegetable oil1 (4 pound) pork shoulder roast1 cup barbeque sauce1/2 cup apple cider vinegar1/2 cup chicken broth1/4 cup light brown sugar1 tablespoon prepared yellow mustard1 tablespoon Worcestershire sauce1 tablespoon chili powder1 extra large onion, chopped2 large cloves garlic, minced1 teaspoon liquid smoke1 teaspoon lemon juice Directions1. Pour the
Beginning this week, all children in Aurora will have access to free, nutritious meals all Summer. Through the USDA’s Summer Food Service Program, the Northern Illinois Food Bank will offer its Meals on the Move program for Aurora children 18 years old and younger. Free and nutritious boxed meals will
As of Monday, June 6, the Aurora Area Interfaith Food Pantry has moved all distributions outdoors as a drive-thru, due to a much-needed replacement of the roof. Indoor distributions will resume June 27. Distributions during the drive-thru procedure will be Monday-Tuesday and Thursday from 10 a.m. to 1 p.m.. All
Ingredients1 (16 ounce) package fusilli (spiral) pasta3 cups cherry tomatoes, halved1/2 pound provolone cheese, grated1/2 pound sliced pepperoni, cut in half1 large green bell pepper, cut into half-inch pieces1 (10 ounce) can black olives, drained1 (10 ounce) can of peas1 (4 ounce) jar pimentos, drained1 (8 ounce) bottle Italian salad
Discouraging highly-processed foods, “Eat real food to be really healthy” said Dr. Richard Steslow, DO, at the Cosmopolitan Club of Aurora Thursday, May 19, meeting.
Ingredients1 bunch thin asparagus spears, trimmed3 tablespoons olive oil1 1/2 tablespoons grated Parmesan cheese1 clove garlic, minced1/2 teaspoon ground black pepper1 tablespoon lemon juice (optional) Directions1. Preheat an oven to 425 F. 2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the
Ingredients1 tablespoon olive oil4 skinless, boneless chicken breast halves1 onion, chopped1/2 pint sour cream1 cup shredded Cheddar cheese1 tablespoon dried parsley1/2 teaspoon dried oregano1/2 teaspoon ground black pepper1 (15 ounce) can tomato sauce1 tablespoon chili powder1/3 cup chopped green bell pepper1 clove garlic, minced8 (10 inch) flour tortillas1 (12 ounce)
