There’s a lot to think about these days.
We’re more than halfway through Hunger Action Month. The Co-op is highlighting this occasion in its education space, filled to bursting with Co+op basics deals and Saving at the Co-op (check it out at the Hanover and Lebanon stores). Additionally, last weekend we collected 662 pounds of food from shoppers during the annual Shred event: Free, secure, paper shredding in exchange for food donations (happening again in the spring!). All donations went to Listen Community Services.
What does hunger action mean to you? Maybe you’ve already donated to one of the many causes that need help this month. Texas, Florida, Mexico, countries in the Caribbean and in Africa are grappling with natural disasters and famine.
Closer to home, consider reflecting on a recent bill that would have reduced the number of families eligible for SNAP benefits (formerly known as food stamps) in New Hampshire. According to the New Hampshire Food Bank and Feeding America, as many as 1 in 9 people in New Hampshire are food insecure.
Although the matter has been tabled for now in New Hampshire, it may resurface next year, and the potential to
de-fund entitlement programs won’t go any time soon.
Or maybe hunger action month allows time for reflection on your own shopping and cooking habits: Sometimes we shy away from healthy food for budgetary reasons. Are those reasons always based in truth? Checking out 10 dollar dinner recipes at the bottom of this post and consider that meals cooked at home are usually healthier than those bought fully-prepared. Whether it is reductions in sodium, saturated fat, or the process of preparing and eating together, dinners at home are shown again and again to benefit a family’s mental and physical well-being.
With winter coming, we can all use a little extra cash for heating, plowing, or snow tires. Buying and cooking with greater intention can save money and cut down on food waste. Our collection of easy recipes with shopping lists may help you better plan your meals for the week.
This recipe and more can be found on our Dinner in 30 demo page. Each Wednesday from 3:30-5:30 pm in the Lebanon store you can try a new recipe to help ease to your weeknight routine!
- 25-ounce can black beans
- 1 onion
- 1 bell pepper
- 1 large egg
- 1 teaspoon chipotle powder
- 1/2 teaspoon cayenne (optional)
- 1 cup Panko bread crumbs
- 1 tablespoon hot sauce or salsa
- 1 tablespoon vegetable oil
- Vegetable oil spray
- Burger buns, cheese, and condiments (for serving)
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Drain and rinse beans and transfer to a large mixing bowl. Finely chop the onion and pepper.
- Heat oil in a small frying pan over medium-low heat. Add chipotle, chili powder, cayenne (if using), onions, and peppers. Saute 5-6 minutes, stirring occasionally. Remove from heat and set aside.
- With a fork or potato masher, mash the beans- it's okay to leave some whole beans. Add the egg, hot sauce or salsa, onions and peppers to the bowl and mix to combine.
- Add bread crumbs 1/4 cup at a time, until mixture is slightly sticky but able to hold shape. Form 6-8 burger-sized patties and place onto the lined baking sheet.
- Bake 5-7 minutes, flip, and add cheese if using. Cook additional 5 minutes, remove from heat and serve with your choice of toppings!
- Wrap in tinfoil to store leftovers in the freezer. Label with a permanent marker with the date to keep your freezer organized.
- Flavors pair well with pickles or condiments containing pickles.
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