Sarah Food Bank

Parmesan, mayonnaise and breadcrumbs may seen an unlikely pairing for fish, but they create a ...
Ingredients
¾ cup Japanese panko breadcrumbs
¾ cup Parmesan cheese finely grated
3 tablespoons unsalted butter room temperature
3 tablespoons mayonnaise
3 green onions, green tops only thinly sliced

This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy ...
Ingredients
8 ounces uncooked elbow macaroni
¼ cup butter
2 ½ tablespoons all-purpose flour
3 cups milk
2 cups shredded sharp Cheddar cheese

All the great chicken parmesan flavors, combined in one easy one pot pasta dish that's ready in 30 ...
Ingredients
2-3 boneless skinless chicken breasts, (diced into bite sized pieces)
1 tsp Italian seasoning
1/2 tsp garlic powder
1 medium yellow onion, (minced)
3 cloves garlic, (minced)

Ingredients
4 cups Cascadian Farm™ Organic frozen hash browns
1/2 cup shredded Colby-Jack cheese
3 eggs
Olive or canola oil
Salt and pepper

Ingredients
1 pound brussels sprouts halved
2 tablespoons olive oil
1/2 teaspoon salt
TAHINI SAUCE:
1/4 teaspoon salt
1 clove garlic minced
1 1/2 tablespoons minced parsley
1/4 cup tahini {here's an easy tutorial on how to make your own
1 tablespoon olive oil
2 1/2 tablespoons fresh squeezed lemon juice
2 1/2 tablespoons hot water
Instructions
For sauce: Whisk all ingredients in a bowl, adding water as needed to achieve desired consistency.
Preheat oven to 400 degrees. Arrange vegetables on large baking sheet, (try to keep them from touching each other so they get crispier) and drizzle with olive oil, salt.
Stir to distribute, then put into oven for 20 minutes, until crispy and browned. Remove from oven, arrange on a plate, and drizzle with the tahini sauce and a little extra chopped parsley.