Each month, we highlight recipes that focus on building our nutrition and cooking skills in different ways. In January we focus on cooking nutritious foods that highlight herbs and spices. We feature recipes that use seasonal ingredients, canned and frozen foods, and share tips that help cut costs and food waste in our kitchen, while also adding lots of flavors. We hope you’ll be able to use these recipes and knowledge in your own kitchen!

Cada mes, destacamos recetas que se centran en desarrollar nuestra nutrición y habilidades de cocina de diferentes maneras. En enero nos centramos en cocinar alimentos nutritivos que destacan hierbas y especias. Contamos con recetas que utilizan ingredientes de temporada, alimentos enlatados y congelados, y compartimos consejos que ayudan a reducir los costos y el desperdicio de alimentos en nuestra cocina, al mismo tiempo que añadimos muchos sabores. ¡Esperamos que pueda utilizar estas recetas y conocimientos en su propia cocina!

Featured Recipes for January:


Click on any of the pictures above to download the recipe.

Haga clic en cualquiera de las imágenes de arriba para descargar la receta.

Our Recipe Box:

Looking for a recipe? Buscando una receta?

Click on the bilingual recipes below (Las recetas están en inglés y español)

Coconut Cabbage and Carrots

Butternut Squash Mac + Cheese

Acorn Squash Bowls

Watermelon and Tomato Salad

Peach Salsa

Zucchini and Tomatoes

All About Oats (and a 3-ingredient cookie!)

What Can You Do With a Can of Tuna? Here Are Three Ideas.

Canned Corn (with two delicious twists)

Green Cabbage 3 Ways: Hot, Cold, Crispy (Lindsey’s favorite tacos)

Spaghetti Squash: The Basics

Red Beans: Canned or Dried

(Tasty, no cooking every night) Protein On A Budget

Tomatoes Two Ways: Soup and Sauce!


Come back and visit this page as we add more recipes and nutrition tips for common Manna pantry and produce items.

Our Nutrition Educator visits Green Door Gourmet, a 350-acre Organic farm in Nashville, Tennessee. Lindsey and Executive Chef Richard Jones discuss the versatility of greens, beans, and grains.

Beans, both dry and canned, are common ingredients in a Manna box. Here is a delicious finger-food method for enjoying garbanzo beans (also known as “chickpeas”), plus suggestions to involve the entire family in making! If you don’t have a food processor, chop the ingredients well and combine with a blender or potato masher.




Adapted from Joan Nathan’s recipe by Lindsey Seegers

1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour or cornmeal
3-4 tablespoons vegetable

Yield: About 20 balls

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, garlic, and cumin.

3. Process until blended but not pureed.

4. Sprinkle in the baking powder and 4 tablespoons of the cornmeal (or flour), and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for at least 30 minutes.

5. Preheat the oven to 400F, placing a clean sheet pan inside the oven before heating.
Form the chickpea mixture into balls about the size of walnuts, flatten gently.

6. Carefully remove the preheated baking sheet from the oven, and line with parchment paper. Brush oil generously over the parchment paper.

7. Place the falafel patties on the hot baking sheet, and lightly brush or spray the top of each with oil.

8. Bake falafel for 25-30 minutes, or until crispy and golden.

9. Serve with tahini, thinned with water, or store-bought tzatziki sauce.


Here is a creative dish for the abundant greens and bread Manna sends home with families each month. This is a delicious, versatile recipe that also freezes well before baking. I like to use at least half spinach here, and then mix in other greens I have on hand: swiss chard, kale, beet greens, etc. You can also use frozen spinach, kale, or chard—just be sure they are thawed and squeezed dry. If using frozen greens, skip the first sautéing step and just mix everything together!



from Lindsey Seegers, adapted from Alice Seegers’ recipe

Yield: 12-16 balls

1 large bunch greens, about 10 cups loosely packed, coarsely chopped
3 tablespoons olive oil
½ cup sliced scallions
Salt, to taste
2 cloves garlic, chopped
2 cups diced stale bread cubes
1 teaspoon Italian / Greek spice blend, or Mrs. Dash Onion-Herb Mix (optional)

½ cup crumbled feta
2 tablespoons grated parmesan
1 or 2 eggs

1. Preheat the oven to 400F.

2. Heat a large skillet over medium-low heat and add the oil. Add the greens and cook, stirring occasionally, until all of the greens are just wilted (about 2 minutes).

3. Stir in the garlic and cook an additional 30 seconds.

4. Turn the mixture into a large bowl along with the scallions.

5. Let cool for five minutes, then add the breadcrumbs and feta. Mix well, then taste for seasoning. Add more salt if necessary—this is your chance to get the seasoning right while the mixture is egg-free. Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn’t hold together, add another egg. One egg is usually enough.

6. Using your hands, press together approximately the size of ping pong balls. Place on a parchment-lined baking sheet.

7. Bake 12-15 minutes, or until well browned and crispy. Enjoy hot, or even on the go!