Good Day LA, Second Harvest and Knife Pleat Partner Up on a Farm-To-Table Recipe
Good Day LA, Second Harvest and Knife Pleat Partner Up on a Farm-To-Table Recipe
The sun recently rose to an unusual sight at Harvest Solutions Farm, Second Harvest’s collaborative Farm Program with Solutions for Urban Agriculture and University of California South Coast Research and Extension Center (SCREC). Instead of quiet fields of cabbage awaiting harvest by our dedicated volunteers, Michelin-star chef Tony Esnault of Knife Pleat, located at South Coast Plaza, was hard at work at a mobile cook station, preparing a winter soup of his own creation.
Packed with broccoli, cauliflower and cabbage–exactly the types of winter vegetables growing on the Farm–Chef Tony crafted a special soup recipe. Not only was it delicious, but it also showcased the nutritional goodness and hard work that serves as a main component of Second Harvest Food Bank’s mission to provide dignified and consistent access to nutritious food for our OC neighbors.
To shed light on this incredible initiative, Good Day LA’s Bob DeCastro was onsite to talk with Chef Tony, his Knife Pleat restaurant partner and wife Yassmin Sarmadi, Second Harvest Farm Manager Hannah Standerfer and Second Harvest CEO Claudia Bonilla Keller. Bob also encouraged viewers to lend a hand by volunteering at the Farm or making a donation, supporting Second Harvest Food Bank’s vital mission. Be sure to try out Chef Tony’s tasty soup recipe!
Chef Tony Esnault’s Brocco-Cauli-Cabb Winter Soup
PREP TIME: 15 minutes
COOK TIME: 25 minutes
SERVINGS: 8 people
INGREDIENTS:
- 8 tbsp of olive oil
- 1 brown onion
- 1 head of garlic
- 2 carrots
- 1/2 savoy cabbage
- 1 bay leaf
- 6 cups of hot water
- 1 small cauliflower
- 1 small broccoli
- 3 tsp of salt
- 1/2 tsp of chili flakes
- 2 tbsp of Nutritional yeast
- Juice from 2 lemons
- Optional: curry powder, ginger powder
INSTRUCTIONS:
- Peel and roughly chop the onions and garlic.
- Wash the carrots, savoy cabbage and broccoli. Cut them into small chunks and set them aside in separate bowls.
- Heat up a large pot and add the olive oil, onion, garlic and carrot. Cook for 5 minutes on medium heat.
- Then add the cabbage and bay leaf and cook for another 5 minutes.
- Add the hot water and bring to a simmer.
- After 10 minutes, add the cauliflower and broccoli. Cook for an additional 5 minutes.
- Add the nutritional yeast and season to taste with salt, chili flakes.
- Serve in hot bowl with a splash of fresh lemon juice.
- Bon Appetit!
Chef Tony’s Key Notes:
- Broccoli, cabbage, cauliflower: Don’t overcook or the flavor will be lost.
- Nutritional yeast is a good source of vitamin B12 and it also provides protein and minerals. The cheesy flavor is wonderful!
- You can change the flavor profile of the original recipe by adding curry and ginger
- For a more filling main dish option, the following may be added:
- Pasta (e.g., penne or rigatoni).
- Brown rice for a gluten-free recipe. Its health perks include preventing type 2 diabetes, helping with weight management and boosting heart health.
- Barley one of my favorite grains with a beautiful nutty flavor. It’s a classic addition to soups and stews. Barley is high in fiber, especially beta-glucan, which may reduce cholesterol and blood sugar levels. It may also aid weight loss and improve digestion.
Jill Wilson decided to volunteer with Second Harvest in 2008 when she was in between jobs and looking for a way to apply her talents that could benefit the community. She arrived one day at Second Harvest’s former distribution center in Orange, ready to serve, and felt immediately connected to the mission.
Like Jill and Ian, other friends of the food bank may be looking for ways to connect meaningfully with Second Harvest to help those experiencing hunger in Orange County for years to come. One simple way to make a significant impact, while achieving peace of mind, is by creating a will or revocable living trust with our partner, FreeWill.
March is National Nutrition Month, an annual awareness campaign that encourages us to learn about nutrition, develop healthy eating habits and discover the fun of being physically active. At Second Harvest Food Bank of Orange County, we strive to provide everyone in Orange County with the nutrition they need to grow and excel in life.
Last spring, here at Second Harvest we completely revamped our focus to proactively purchase fresh nutrition for those in need, ensuring a steady pipeline of protein, dairy, eggs, fruits and vegetables to our approximately 300 partner and program sites. As a next step, we recently unveiled our new, 6,200-square-foot cold storage facility and two additional cold docks that establish a “cold chain” at our distribution center in Irvine. This gives us a total of 14,550 square feet of cold storage, which greatly enhances our ability to source and distribute more nutritious food.
Second Harvest continues to fight increasing food insecurity through our Pop-Up Drive Thru food distributions with the help of many amazing volunteers and it is no surprise that many of them are mothers. Jacqueline is one such volunteer and I wanted to learn more of her story.
here to volunteer representing other mothers…to give back to the community, to be a role model to my children. As a mother, as a woman, as a friend, as a wife…you have so many hats you have to put on and one of them is giving. When I go home my daughter asks me, “Mom what did you do today?” And I say, “I got to give back to people, people that really don’t have as much as we do.” Hopefully she sees me doing this and then as she gets older, she’ll want to give back just the same way.”
Pantry. Their style traditionally has always been very welcoming and focused on building relationships with those they serve. They would put out coffee and pastries and spend time talking with the families who would come early just to socialize.
One of Nancy’s key volunteers, Mary Kaye, also shared insights. Mary Kaye is an emergency room doctor who has been spending much of her spare time serving at the Saint Timothy pantry. She began volunteering pre-COVID by taking blood pressures on pantry days and translating for Spanish-speaking clients.. All the changes have her missing conversations and connecting with the families they serve.
can take your blood pressure soon,” and encouraging them.”
Whatever the situation that keeps students on campus and struggling to feed themselves, the Fresh Basic Needs Hub at UCI remains open to serve them, supported by food from Second Harvest. Student hunger is a serious challenge, made even worse by the pandemic, but Fresh, as it’s called, has the mission to provide for the basic needs of UCI students, allowing them to focus on academics.
Last week did not feel hopeful. Seeing the injustice of the past few days makes me cringe. It causes me to grieve when I see people treated unfairly or worse. But I’m choosing to move forward with hope. How can I have hope this week? Because I know Andrea and I see how she treats people who sometimes feel trapped. The team at Fresh, and all the other college pantries in Orange County serve as a lifeline for their students, providing for basic needs and offering a dignified experience for everyone who comes to them for help. Their service is a beacon of hope in the darkness.
redirected those emotions toward survival and humility. While it was a very difficult decision, Stephen and Kristina decided that in order to make it through this crisis, they would need to receive assistance the first time in their lives. This is what it means to be newly vulnerable.