Tabbouleh

Tabbouleh

Recipe/Image Source: www.cookingmatters.org

Keyword: Side
Ingredients
  • 2 medium lemons
  • 1 cup bulgur wheat
  • cups boiling water
  • 1 cup fresh parsley
  • 3 green onions
  • 1 large tomato
  • 1 small cucumber
  • 2 Tablespoons olive oil
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Pinch ground cayenne pepper or paprika.
Optional Ingredients
  • 4 ounces feta cheese
  • ¼ cup mint leaves
Instructions
In Advance
  1. Rinse and cut lemons in half. In a medium bowl, squeeze juice. Discard seeds.
  2. Add bulgur and boiling water to lemon juice. Cover and let rest until bulgur is soft and chewy, about 30 minutes.
Preparation
  1. Rinse parsley, green onions, tomato, and cucumber. If using mint leaves, rinse now.
  2. Chop parsley. If using mint leaves, chop now.
  3. Trim ends off green onions. Thinly slice, using white and green parts.
  4. Remove core from tomato. Dice.
  5. Slice cucumber in half lengthwise. Scoop out seeds with a spoon and discard. Dice cucumber.
  6. If using feta, dice now.
  7. In a colander, drain excess liquid from bulgur mixture. Return bulgur to bowl.
  8. Add parsley, green onions, tomato, cucumber, and remaining ingredients to bowl. Mix well to combine.
  9. If using feta and mint leaves, add now. Mix gently before serving.
Recipe Notes
  • For best flavor, let tabbouleh rest in the fridge overnight before serving.
  • Try using 3 cups of other cooked whole grains in place of the bulgur. You may like brown rice, couscous, or wheat berries.
  • Look for bulgur near the pasta or rice in your store. Or, you may find it in the specialty, health, or ethnic foods aisles.

East Texas Food Bank receives 42,000 pound food donation from The Church of Jesus Christ of Latter-Day Saints

Latter Day Saints Donation Jan 2026
An 18-wheeler truck from Utah delivered 42,000 pounds of mixed goods to the East Texas Food Bank (ETFB) in Tyler. The donation, totaling 25 pallets, was provided by The Church of Jesus Christ of Latter-day Saints to support hunger relief efforts across East Texas.

The donation from the Church is part of its ongoing global effort to help individuals struggling with urgent temporal concerns by addressing immediate hunger needs, supporting improved nutrition, and promoting long-term food security. The shipment includes a variety of mixed canned and boxed goods such as vegetables, chili, fruit, beef, peanut butter, dried milk, and numerous other items.

“We are deeply grateful for this extraordinary donation of food from The Church of Jesus Christ of Latter-day Saints,” said David Emerson, CEO of the ETFB. “Over the past several years, the church has generously contributed more than 350,000 pounds of food to the ETFB. Their commitment goes far beyond donations—they consistently give their time, energy, and compassion by volunteering at our center and supporting our distributions, making a meaningful difference for the families we serve.”

“When the Savior taught us to feed His sheep, He meant more than words—He meant bread on the table, milk in the cup, and love in the heart,” said Charles Rhodus, president of the Tyler Texas Stake of The Church of Jesus Christ of Latter-day Saints. “We are deeply grateful to share these gifts, knowing that in strengthening our neighbors, we honor Him whose hands never cease to serve.”

The donation comes as local volunteers continue to assist the ETFB through ongoing outreach efforts, including the Community Produce Distribution held last week at the Church’s building located at 2401 N Broadway Ave. in Tyler. During that event, 50 volunteers gathered to bag potatoes and help distribute fresh produce and other food items provided by ETFB.

The Community Produce Distribution at this location is held every third Friday from 10:00 to 11:30 a.m. and is available on a first-come, first-served basis to anyone in the community who is in need. This outreach is especially significant as it is Tyler’s largest distribution helping ensure continued access to fresh produce for residents.

Across 26 counties and nearly 20,000 square miles, the ETFB serves 175,400 households and provides vital support to communities throughout the region. In fiscal year 2025 alone, the ETFB helped provide 34 million meals. Yet the need remains urgent: 235,670 East Texans (including children) face food insecurity, and across the state, 1 in 5 Texans experience hunger, including 1 in 4 children.

This donation is one way the Church continues to support hunger relief efforts already underway in East Texas, building on a relationship that includes regular volunteer service, youth participation, and hands-on community outreach. From packing and distributing food locally to helping meet broader supply needs, Church members are grateful to work alongside the East Texas Food Bank in caring for neighbors across the region.

As part of the Church’s global humanitarian efforts, food and nutrition support remains a consistent focus, especially when it can be delivered through trusted partners with strong local reach. By working with the East Texas Food Bank, the Church can contribute resources that help meet immediate needs while also strengthening long-term food security for individuals and families throughout East Texas.

The Church and the East Texas Food Bank have developed a positive relationship in the community, as adults, missionaries, and youth groups from the Church regularly volunteer.

The Church of Jesus Christ of Latter-day Saints focuses on relieving suffering, fostering self-reliance, and providing opportunities for service for people around the world, regardless of religion, nationality, or race. The Church encourages its members to be generous with their time and resources in any way they can.

Whole Wheat Yogurt Pancakes

Whole Wheat Yogurt Pancakes

Adapted and modified from MyPlate Super Cookbook

Image source: The Kitchn

Course: Breakfast
Keyword: Breakfast
Ingredients
  • 1 cup Whole Wheat Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 cup Plain Low-Fat Yogurt
  • 3/4 cup Low-Fat Milk
  • 1 tbsp Brown Sugar
  • 1 egg
  • Butter or vegetable oil for cooking
  • Fresh or thawed fruit for serving
Instructions
  1. Heat a griddle or large skillet over medium-low heat. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.

  2. In a separate small bowl, whisk together yogurt, milk, brown sugar, and egg until combined.

  3. Pour wet ingredients into the dry ingredients. Stir until well combined.

  4. Add on teaspoon butter or oil the griddle or skillet. Flip pancakes after bubbles rise to surface and bottom brown, about 2-4 minutes.

  5. Cook until second side is lightly browned.

  6. Serve pancakes topped with your favorite fresh fruit.

Quick Pasta Primavera

Quick Pasta Primavera

Image source: All our way

Keyword: Entrée
Ingredients
  • 1 12 oz package frozen shrimp (substitute: chicken, tofu, or any leftover cooked meat)
  • 12 oz whole-wheat shaped pasta
  • 12 oz frozen mixed vegetables small cut
  • cups low-sodium chicken broth
  • ¼ cup half-and-half or evaporated milk
  • 2-3 tbsp all-purpose flour
  • ¼ cup grated Parmesan cheese
  • ½ tsp garlic powder or 3 cloves fresh garlic minced
  • 1 pinch fresh ginger minced (optional)
  • 2 Tbsp olive oil
Instructions
  1. In a large skillet, add the shaped pasta and cover with water about ½ inch above the pasta. Bring to a boil, then reduce heat to a simmer and cover with a lid.

  2. Add frozen vegetables during the last half of the pasta cooking time according to the directions on the vegetable package (the vegetables usually take a little less time than the pasta, depending on how small they are cut).

  3. When the thickest vegetable is tender, drain the pasta and vegetables in a colander. Set aside.

  4. In a small container with a tight lid, combine the flour and the half and half. Shake until it is smooth and pourable like pancake batter, set it aside.

  5. Rinse and wipe out the same skillet. Warm 2 tablespoons olive oil over medium-hi heat. Sauté fresh garlic, optional ginger and shrimp until shrimp is just pink. If you use garlic powder, add it after the shrimp turns pink.

  6. Pour in the chicken broth

  7. Pour the flour mixture into the skillet and stir it until a creamy sauce is formed.  If the sauce is too thick, add a splash of water.

  8. Add pasta and veggies and stir well to combine.

  9. Add parmesan, serve and enjoy!

Texarkana Food Distribution Supports East Texas Families

The East Texas Food Bank (ETFB) will host a food distribution event on Monday, December 22, in Texarkana, TX at Liberty Eylau Middle School, sponsored by Church on the Rock-Texarkana and CHRISTUS St. Michael Health System, to provide additional food assistance to local families during the holiday season.

“The ETFB will offer a 25-pound box of non-perishable items along with frozen meat and produce,” said David Emerson, CEO of the ETFB. “Because so many people experience food insecurity year-round, we’re working to make sure East Texans have the meals they need this holiday season.”

Arkansas residents can come to the distribution to receive the box of food and produce but the meat can only be distributed to Texas residents as it is a product from the Texas Department of Agriculture.

Each vehicle may pick up food for up to two households, and organizers anticipate serving approximately 1,200 families.

The December 22 distribution will run from 11 a.m. to 2 p.m., or until supplies run out. Liberty Eylau Middle School is located at 5555 Leopard Dr. The parking lot will open at 9:30 a.m.