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Food Day Recipes

October 23, 2014

National Food Day is October 24th

Baystate Medical Center began celebrating the nation’s Fourth Annual Food Day early in October by holding food events throughout the month in celebration of healthy, affordable, local and sustainable food.

Each Thursday in October, chefs in the Baystate kitchen prepared a healthy soup or entrée made using locally-grown produce for purchase by visitors, patients and staff in the hospital’s Daly Building cafeteria.

Celebrate National Food Day with your family and try making one of these healthy recipes at home.

Sweet and Sour Eggplant, Tomatoes and Chickpeas

Serves 4-6


  • 1 large eggplant (1 ¼ to 1 ½ lbs), halved lengthwise, then cut into ½ inch slices
  • Salt to taste, freshly ground pepper to taste
  • 3-4 TBS extra virgin olive oil, as needed
  • 2 large cloves, garlic
  • 1 tsp sugar
  • 2 TBS pomegranate molasses
  • 1 can chickpeas, rinse/drain
  • 2-3 TBS chopped flat-leaf parsley (or combine mint/parsley)


  1. Preheat oven to 450 degrees. Line a baking sheet with foil, oil with olive oil. Lay eggplant slices on top. Salt lightly, brush with olive oil. Bake 20 minutes until slightly browned, soft to touch. Remove from heat. Fold the foil to make a packet around the eggplant slices, leave for 15 minutes to soften/steam.
  2. Heat 2 TBS olive oil over medium heat in a large, heavy lidded casserole or skillet. Add the garlic, cook until fragrant (about 30 seconcds), stir in the tomatoes, salt, pepper, sugar. Simmer uncovered over medium heat for 10-15 minutes, stir often, until tomatoes cook down and smell very fragrant.
  3. Add the eggplant, molasses, and chickpeas. Cover/simmer 20-30 min. Stir occasionally. The mixture should be thick, the eggplant tender – melting into the mixture. Taste, adjust seasoning. Sprinkle on the parsley. Serve. (Can serve warm at room temperature) Serve.

Gingered Winter Squash and Root Vegetable Soup

Yield: 11 cups/servings


  • 2 TBS canola oil
  • 1 large onion, cut into 1-inch pieces
  • 1 tsp ground ginger
  • ½ tsp each: salt, ground cumin, dry mustard
  • ¼ tsp each: ground mace, ground cinnamon, pepper
  • 1/8 tsp red pepper
  • 6 cups cubed, peeled butternut squash (about 2 pounds)
  • 2 ½ cups cubed peeled sweet potato (about ¾ pounds)
  • ¾ cup (1 inch thick) sliced parsnip
  • 5 (10 ½ oz.) cans low-salt chicken broth
  • 1 cup skim milk


  1. Heat oil in a large stockpot over medium heat. Add onion and the next 8 ingredients (spices); sauté for 2 minutes. Reduce to low heat; cover and cook 5 minutes or until onion is tender. Add squash, sweet potato, parsnip and broth. Bring to boil, reduce heat and simmer, partially covered, 30 minutes or until tender.
  2. Place 1/3 of vegetable mixture into a food processor or blender. Process until smooth and transfer to a large mixing bowl. Repeat until all the vegetable mixture is pureed. Return puree to stockpot; stir in milk. Cook 5 minutes over low heat (until thoroughly heated). Serve.

Kale or Swiss Chard, Beans and Penne

Serves 4


  • 1 pound penne pasta, cooked al dente
  • 2 TBS olive oil
  • 1 large onion, diced, 1 inch pieces
  • 2-3 cloves garlic, chopped or pressed
  • ½ cup veggie, chicken stock or water
  • 1 pound fresh kale or Swiss chard (spinach is fine) – wash, spin dry – chopped
  • 14.5 ounce can of diced tomato
  • 14.5 ounce can of cannellini beans (drain/rinse)
  • 2 tsp black pepper
  • 1 TBS parmesan cheese, sprinkled on top of each serving


  1. Heat a large, heavy bottom skillet, pot or wok. Add garlic and brown. Add onion, cook for 5 minutes or until soft and starting to brown. Reduce heat; add kale (or selected green). Cook about 2 minutes until wilted, tender. Add tomatoes and stock.
  2. Cook to blend flavors. Add beans, cook a few minutes – sauce should thicken slightly. Add pasta, pepper to taste. Divide between 4 plates and sprinkle with parmesan cheese. Pass around extra cheese for guests.

Gordon Hammersley’s Roasted Vegetable Stew with Garlic Crumble Crust

Serves 6-8



  • 2 TBS olive oil
  • 2TBS unsalted butter
  • 1 red onion, peeled, cut into large rounds
  • 1 carrot, 2 inch rounds
  • 1 celery root, 2 inch pieces
  • 1 butternut squash, 2 inch pieces
  • 1 acorn squash, 2 inch pieces
  • 2 parsnips, 2 inch rounds
  • 1 large portabella mushroom, cut into 8 slices
  • Salt, black pepper
  • 1 cup white wine
  • 3 cups water or chicken broth
  • 3 TBS tomato paste
  • 1 TBS basil


  • 2 cups flour
  • 1 tsp salt, pinch of cracked pepper
  • 1 ½ tsp baking powder
  • 6 TBS unsalted butter/chilled, cut into small pieces
  • 2/3 cup heavy cream
  • 1 ½ tsp minced garlic
  • ½ cup sharp cheddar cheese


  1. Preheat oven to 375 F. Lightly butter a 9 X 12 casserole dish. Place oil, butter, vegetables, salt, pepper in bowl and toss. Transfer to roasting pan, roast 45 minutes. Remove vegetables as they brown.
  2. In the meantime, prepare crust. Put flour, salt, baking powder, and pulse. Add butter 1 piece at a time and pulse to corn meal consistency. Add cream, garlic, pepper. Pulse, transfer to bowl. Add cheese and mix gently.
  3. Transfer roasted vegetables to the casserole dish. Include any caramelized bits. Add white wine, broth, tomato paste, basil. Crumble the topping over the vegetables. (It looks like the surface of the moon with bumps, craters!) Bake uncovered until topping is browned. About 20 minutes. Serve.