Westport Food Pantry, Inc

10/28/2026

Happy Halloween week from everyone at the Westport Food Pantry 🎃👻💀

10/28/2026

🍎🥕 WESTPORT FOOD PANTRY FARM-TO-TABLE RECIPE SERIES 🥕🍠
Thanksgiving Edition – Fresh Ideas for Your Holiday Table!
Even though the Westport Food Pantry Farm has officially wrapped up for the season, that doesn't mean our Farm-to-Table Recipe Series is going anywhere! 🌱
Here at the Westport Food Pantry, we are continuously working to source fresh produce and vegetables for our clients throughout the winter months. That means we'll be keeping our Farm-to-Table Recipe Series going ALL YEAR LONG! ❤️
This week, we've been able to source some wonderful ingredients for our clients, including:
🥕 Fresh Carrots
🍎 Apples
🥬 Celery
🍠 Sweet Potatoes
🥔 Regular Potatoes
With Thanksgiving right around the corner, we thought we'd share some delicious ways to turn this week's fresh produce into some wonderful holiday dishes!
And there's even more to look forward to! This week, our clients will also have access to Thanksgiving favorites, including cranberry sauce, stuffing, mashed potatoes, cornbread mixes, cake mixes, and icing!
🦃 THIS WEEK'S FARM-TO-TABLE RECIPES
1. Honey-Glazed Thanksgiving Carrots
Ingredients:
1 lb. fresh carrots
2 tablespoons butter
2 tablespoons honey or brown sugar
Salt and pepper
A pinch of cinnamon (optional)
Directions:
Peel and slice carrots.
Boil or steam until just tender.
Melt butter with honey or brown sugar.
Toss carrots in the glaze, season, and cook for another 3–5 minutes.
Serve warm as a delicious Thanksgiving side!
2. Southern-Style Sweet Potato Casserole
Ingredients:
3 large sweet potatoes
3 tablespoons butter
¼ cup brown sugar
½ teaspoon cinnamon
¼ cup milk
Mini marshmallows (optional)
Directions:
Bake or boil sweet potatoes until tender.
Remove skins and mash with butter, brown sugar, cinnamon, and milk.
Spread into a baking dish.
Top with marshmallows if desired.
Bake at 350°F for 20–25 minutes.
3. Classic Thanksgiving Apple & Celery Stuffing
Ingredients:
1 package stuffing mix
1 apple, diced
2 stalks celery, chopped
½ onion, chopped (optional)
2 tablespoons butter
Chicken broth or water according to package directions
Directions:
Melt butter in a skillet.
Add celery, onion, and diced apple. Cook until softened.
Prepare stuffing according to package directions.
Stir in the apple and celery mixture.
Bake covered at 350°F for 15 minutes, then uncover for another 10 minutes if you like a crispy top.
4. Thanksgiving Apple & Carrot Salad
Ingredients:
2 apples, chopped
2 carrots, grated
2 stalks celery, finely chopped
½ cup raisins (optional)
½ cup mayonnaise or plain yogurt
1 tablespoon lemon juice
A little honey to taste
Directions:
Combine apples, carrots, and celery.
Mix mayonnaise or yogurt with lemon juice and honey.
Toss everything together.
Refrigerate for 30 minutes before serving.
A refreshing addition to any Thanksgiving table!
5. Garlic Butter Roasted Potatoes
Ingredients:
4 medium potatoes, cubed
2 tablespoons olive oil
2 tablespoons melted butter
2 cloves garlic, minced
Salt, pepper, and parsley
Directions:
Preheat oven to 400°F.
Toss potatoes with olive oil, butter, garlic, and seasonings.
Spread on a baking sheet.
Roast for 35–45 minutes, turning halfway through, until golden and crispy.
🍰 BONUS: Easy Thanksgiving Apple Cake
Ingredients:
2 cups diced apples
1 box yellow or spice cake mix
Ingredients listed on the cake mix box
Cinnamon (optional)
Your favorite icing
Directions:
Prepare cake mix according to package directions.
Fold in diced apples and a sprinkle of cinnamon.
Pour into a greased baking pan.
Bake according to the cake mix directions, checking for doneness.
Let cool and finish with your favorite icing.
A simple, delicious dessert using ingredients available to our pantry families!
❤️ A LITTLE SOMETHING EXTRA THIS THANKSGIVING
Our goal at the Westport Food Pantry is about more than putting food on the table. It's about helping families make memories, enjoy a home-cooked meal, and bring a little extra comfort to their holiday celebrations.
Whether it's fresh vegetables, a homemade side dish, or a Thanksgiving dessert, we want our families to have the opportunity to enjoy the season.
And remember, even though the farm is taking its winter break, our Farm-to-Table recipes are here to stay!
From our pantry to your table, wishing everyone a happy, healthy, and delicious Thanksgiving! 🦃❤️
— Chef Tony Abreu
Westport Food Pantry Director

10/27/2026

Thank you! ❤️
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10/25/2026

🥕🍂 WESTPORT FOOD PANTRY FARM TO TABLE RECIPE SERIES! 🍂🥕
It's time for another edition of our Farm to Table Recipe Series! This week we're bringing you some delicious ways to turn your pantry selections into wonderful meals for the whole family.
We're featuring some great ingredients this week, including:
🎃 Butternut Squash
🐮ground beef
🥑 Fresh Avocados
🥕 Carrots
🥔 Turnips & Potatoes
🍗 Chicken Drumsticks
🐓 Whole Chicken

Whether you're looking for a comforting dinner, a healthy side dish, or a way to stretch your groceries into multiple meals, we've got you covered!
👨‍🍳 THIS WEEK'S RECIPES
1. Butternut Squash Lasagna
A delicious fall twist on traditional lasagna! Layer cooked lasagna noodles with mashed roasted butternut squash, ricotta cheese, mozzarella, Parmesan and marinara sauce. Bake at 375°F for approximately 40–45 minutes until bubbly and golden.
2. Roasted Whole Chicken with Root Vegetables
Place a whole seasoned chicken in a roasting pan surrounded by chopped potatoes, carrots and turnips. Drizzle vegetables with olive oil, season with garlic, salt, pepper and rosemary, and roast at 425°F until the chicken reaches 165°F internally. A perfect Sunday dinner!
3. Crispy Oven-Baked Chicken Drumsticks
Season chicken drumsticks with olive oil, paprika, garlic powder, onion powder, salt and pepper. Bake at 425°F for approximately 35–45 minutes, until the chicken reaches 165°F internally. Serve with roasted potatoes and carrots!
4. Creamy Mashed Potatoes & Turnips
Peel and cube potatoes and turnips. Boil until tender, drain and mash together with butter, milk, salt and pepper. A delicious way to give traditional mashed potatoes a little something extra!
5. Fresh Avocado & Carrot Salad
Combine diced fresh avocado with shredded carrots. Add lemon or lime juice, olive oil, salt and pepper. Toss gently and enjoy a fresh, colorful side dish!
6. Homemade Chicken & Root Vegetable Soup
Have leftover chicken from your whole chicken dinner? Don't throw those leftovers away! Combine shredded chicken with carrots, potatoes and turnips in chicken broth. Season with garlic, salt and pepper, and simmer until the vegetables are tender. Add rice or noodles for an extra hearty meal!
❤️ A LITTLE MESSAGE FROM CHEF TONY
At Westport Food Pantry, we believe that food is about more than just filling a grocery bag. It's about bringing families together around the dinner table, trying new recipes and making the most of the fresh ingredients available to our community.
We hope these recipes inspire you to get creative in the kitchen!
Have a favorite family recipe using any of this week's ingredients? We'd love to hear from you! Share it in the comments. You might just see it featured in an upcoming edition!
Happy cooking, everyone!
Chef Tony Abreu
Westport Food Pantry
🥕 Farm to Table Recipe Series 🍂

10/21/2026

🍎🥕 WESTPORT FOOD PANTRY FARM-TO-TABLE RECIPE SERIES 🍗🌽
This Week: Whole Chicken Dinners & Pantry Favorites!
Hello, Westport Food Pantry family! ❤️
Chef Tony is back with another edition of our Farm-to-Table Recipe Series! This week, we’re featuring comforting whole chicken dinners, hearty soups, delicious vegetable sides, and a few creative ways to use the pantry staples available here at the Westport food pantry.
Whether you’re cooking for one, feeding a family, or looking to stretch your groceries into several meals, we hope these recipes inspire you!
👨‍🍳 RECIPE #1: Herb-Roasted Whole Chicken with Root Vegetables
Ingredients
1 whole chicken
3–4 potatoes, chopped
2 carrots, sliced
1 red onion, cut into wedges
1–2 turnips, peeled and chopped
1–2 tablespoons oil or melted butter
Salt, pepper, garlic, and your favorite herbs
Lime juice (optional)
Directions
Preheat oven to 375°F.
Place the chopped vegetables in a roasting pan and drizzle with oil.
Season the chicken inside and out with salt, pepper, garlic, and herbs.
Place the chicken over the vegetables and roast until the thickest part of the breast reaches 165°F and the thighs reach at least 165°F. Follow the package directions and allow extra time for a larger bird.
Rest the chicken for 10–15 minutes before carving. Serve with the roasted vegetables.
Chef Tony’s tip: Save the leftover chicken and bones for tomorrow’s soup!
🍗 RECIPE #2: Homemade Chicken, Vegetable & Rice Soup
Ingredients
Cooked chicken, shredded
1–2 carrots, chopped
2 celery stalks, chopped
1/2 red onion, chopped
1/2 cup rice
1 cup chopped collard greens
6–8 cups chicken broth or water
Salt, pepper, and seasonings to taste
Directions
Add the carrots, celery, and onion to a large pot with a little oil. Cook for 5 minutes.
Add the broth or water and rice. Simmer until the rice is tender.
Stir in the shredded cooked chicken and collard greens.
Simmer until the greens are tender and the chicken is heated through. Season to taste.
This is a wonderful way to turn one chicken into another hearty family meal!
🥘 RECIPE #3: Southern-Style Collard Greens with Chicken
Ingredients
1 bunch collard greens, washed and chopped
1–2 cups cooked chicken
1/2 red onion, chopped
2 celery stalks, chopped
3–4 cups chicken broth or water
Black pepper, garlic, and a squeeze of lime
Directions
Sauté the onion and celery in a large pot.
Add the broth, collard greens, and seasonings.
Simmer until the greens soften, about 30–45 minutes or longer if needed.
Stir in the cooked chicken and simmer for another 10 minutes.
Serve over rice for a filling, budget-friendly dinner.
🎃 RECIPE #4: Creamy Butternut Squash Soup
Ingredients
1 butternut squash, peeled, seeded, and cubed
1/2 red onion, chopped
1 carrot, chopped
3–4 cups broth or water
1/2 cup milk, optional
Salt, pepper, and a pinch of nutmeg, if available
Directions
Place the squash, carrot, and onion in a pot with the broth.
Simmer for 20–30 minutes, until the vegetables are fork-tender.
Mash thoroughly or blend carefully until smooth.
Stir in milk if desired, warm gently, and season to taste.
Serve with bread or a sandwich for a cozy fall lunch!
🥔 RECIPE #5: Easy Shepherd’s Pie with Ground Beef
Ingredients
1 pound ground beef
1/2 red onion, chopped
1 cup carrots, diced
1 cup green beans, chopped
1 cup corn
2 cups prepared mashed potatoes, made with potatoes or instant potato flakes
1/2 cup broth or water
Salt, pepper, and seasonings
Directions
Preheat oven to 375°F.
Brown the ground beef with the onion in a skillet. Drain excess fat.
Stir in carrots, green beans, corn, broth, and seasonings. Cook until the vegetables begin to soften.
Spread the mixture into a baking dish and top with mashed potatoes.
Bake for 20–25 minutes, until hot throughout and lightly golden.
A complete, comforting meal in one dish!
🍎 RECIPE #6: Warm Cinnamon Apples & Pears
Ingredients
2 apples, sliced
2 pears, sliced
1/4 cup water or apple c***r
Cinnamon and a little sugar, optional
Directions
Add the fruit and water or c***r to a saucepan.
Sprinkle with cinnamon and a little sugar if desired.
Cover and simmer for 10–15 minutes, stirring occasionally, until tender.
Enjoy warm as a healthy dessert, breakfast topping, or side dish.
🍰 BONUS RECIPE: Easy Peanut Butter Cookies
Ingredients
1 cup peanut butter
1 cup sugar
1 egg
Directions
Preheat oven to 350°F.
Mix all three ingredients until combined.
Roll into small balls and place on a lined baking sheet.
Flatten each ball gently with a fork.
Bake for 8–10 minutes, until set. Cool before serving.
❤️ A MESSAGE FROM CHEF TONY
At Westport Food Pantry, we believe that food is more than groceries. It’s family dinners, shared traditions, creativity, and making the most of what we have.
Our pantry orders include seasonal vegetables and everyday staples that can become delicious meals with a little inspiration. We hope these recipes help you discover new favorites and make your groceries go a little further.
From our pantry and farm to your table, happy cooking!
👨‍🍳 Chef Tony Abreu
Westport Food Pantry Farm-to-Table Recipe Series

10/16/2026

10/12/2026

🍂🥕 WESTPORT FOOD PANTRY FARM-TO-TABLE RECIPE SERIES 🍎🍠
🎃 Fall is in the air, and our farm is celebrating the flavors of the season!
This week, we're highlighting some wonderful fall favorites available through the Westport Food Pantry: butternut squash, spaghetti squash, acorn squash, delicata squash, apples, and sweet potatoes!
These seasonal ingredients are nutritious, versatile, and perfect for making warm, comforting meals for the whole family. ❤️
👨‍🍳 CHEF TONY'S FARM-FRESH RECIPE PICKS
🍲 1. Creamy Roasted Butternut Squash Soup
Roast cubed butternut squash with onion, garlic, olive oil, salt, and pepper at 400°F until tender. Blend with vegetable or chicken broth until smooth. Add a splash of milk or cream if desired. Perfect for a chilly fall day!
🍝 2. Garlic Parmesan Spaghetti Squash
Cut spaghetti squash in half, scoop out the seeds, drizzle with olive oil, and roast cut-side down at 400°F for 35–45 minutes. Scrape out the strands with a fork and toss with garlic, butter or olive oil, Parmesan cheese, and a little black pepper. Delicious as a side dish or meatless meal!
🍯 3. Sweet & Savory Roasted Acorn Squash
Cut acorn squash into wedges, remove the seeds, and brush with olive oil. Season with salt, pepper, and a sprinkle of cinnamon. Roast at 400°F for 25–35 minutes until tender and golden. For a sweeter version, drizzle with maple syrup during the last few minutes.
🥗 4. Roasted Delicata Squash Rings
One of the easiest fall vegetables to prepare! Wash the delicata squash, cut it in half lengthwise, remove the seeds, and slice into half-moons. You can leave the skin on! Toss with olive oil, garlic powder, salt, and pepper. Roast at 425°F for 20–25 minutes, flipping halfway through.
🍎 5. Warm Cinnamon Apples
Slice apples and cook in a skillet with a little butter or water, cinnamon, and a small spoonful of brown sugar if desired. Cook until soft and fragrant. Enjoy over oatmeal, pancakes, or yogurt, or serve as a simple dessert.
🍠 6. Crispy Oven-Roasted Sweet Potato Wedges
Cut sweet potatoes into wedges, toss with olive oil, paprika, garlic powder, salt, and pepper, and roast at 425°F for 25–35 minutes, turning halfway through. Crispy on the outside and tender on the inside!
🍽️ BONUS IDEA: FALL HARVEST ROASTED VEGETABLES
Combine cubed butternut squash, sweet potatoes, and apples on a baking sheet. Toss with olive oil, cinnamon, a pinch of salt, and a little black pepper. Roast at 400°F for 30–40 minutes, stirring occasionally, until tender and caramelized.
💚 A LITTLE FALL INSPIRATION
You don't need expensive ingredients to make delicious, nourishing meals. With a few seasonal vegetables, fresh apples, and ingredients you may already have at home, you can bring the comforting flavors of fall right to your table.
🌱 We're proud to connect our community with fresh produce from the Westport Food Pantry Farm and share simple ways to enjoy it!
📣 Have a favorite squash or sweet potato recipe? Share it with us! We'd love to feature recipes from our pantry family in an upcoming edition.
From our farm to your table, happy cooking!
👨‍🍳 Chef Tony Abreu
Westport Food Pantry Farm-to-Table Recipe Series ❤️🍂

10/07/2026

🌱 Westport Food Pantry Farm Recipe Series
A Bountiful Fall Harvest

The farm is bursting with the flavors of fall! This week we’re sharing some easy ways to enjoy your delicata, spaghetti and acorn squash, apples, sweet potatoes, and our abundance of mild, sweet, and hot peppers.

These recipes are flexible, affordable, and perfect for using whatever you have on hand.

🍂 Roasted Fall Harvest

Delicata or acorn squash • Sweet potatoes • Apples • Peppers

Cut squash and sweet potatoes into bite-sized pieces. Add sliced apples and your favorite mild or sweet peppers.

Toss with:

Olive oil
Salt & pepper
Cinnamon
Thyme or sage
Roast at 425°F for 30–40 minutes, stirring once, until tender and caramelized.

Want some heat? Add a little chopped hot pepper before roasting!

🍝 Spaghetti Squash with Garden Pepper Sauce

Roast a halved spaghetti squash at 400°F for 35–45 minutes, cut-side down, until tender.

While it cooks, sauté: Onion + garlic + sweet or mild peppers + hot pepper (optional)

Add a can of tomatoes, Italian seasoning, salt, and pepper. Simmer for 15–20 minutes.

Scrape the roasted squash into spaghetti-like strands and top with the pepper sauce.

Tip: Make extra sauce and freeze it for a future meal!

🌶️ Easy Pepper & Apple Relish

Have lots of peppers? This is an easy way to use them up!

Chop 4–6 peppers, 1 apple, and ½ onion. Sauté in a little olive oil for about 10 minutes. Add 1 tablespoon apple c***r vinegar, salt, and pepper. Cook another 5 minutes.

Serve warm or chilled with: Squash • Sweet potatoes • Beans • Eggs • Sandwiches • Grilled meats

Add a little hot pepper for extra kick!

🥣 The “Use What You Have” Fall Soup

Sauté onion and peppers in olive oil. Add chopped sweet potatoes or squash, broth, and your favorite herbs.

Simmer until everything is tender, then blend until smooth.

Try adding an apple for a touch of natural sweetness.

For a creamy soup, stir in a splash of milk, cream, or coconut milk.

🌶️ Don’t Let Those Peppers Go to Waste!

Mild and sweet peppers are wonderful in soups, eggs, pasta, roasted vegetables, grain bowls, and sauces.

Have more than you can use this week? Chop peppers and freeze them for soups, sauces, and cooking throughout the winter.

❤️ From Our Farm to Your Table

We hope these recipes inspire you to enjoy this beautiful harvest in simple, delicious ways.

Mix • Match • Substitute • Make It Your Own

Happy cooking from the

Westport Food Pantry Farm! 🌱