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SCCAP Adams Pantry, 153 N Stratton St, Gettysburg, PA (2026)

06/21/2026

Garlic Butter Beef Pasta

What I love most is that it doesn’t require fancy ingredients. No cream or complicated sauces—just butter, garlic, pasta, and beef with a few seasonings. The butter melts into the beef, the garlic perfumes the whole kitchen, and the pasta absorbs all that goodness. It’s comfort food at its finest, perfect for busy weeknights, cozy weekends, or even meal prepping ahead of time.

So, grab a skillet and some pasta—this is about to be your new go-to dinner.

Variations
• Creamy Garlic Butter Pasta: Stir in ½ cup heavy cream or cream cheese for a richer, creamier sauce.
• Cheesy Garlic Beef Pasta: Add shredded mozzarella or provolone for an extra cheesy twist.
• Garlic Butter Beef & Veggie Pasta: Toss in roasted bell peppers, spinach, or peas for added color and nutrients.
• Herb Lovers’ Version: Add fresh basil, oregano, or thyme along with the parsley for a more herbaceous flavor.
• Low-carb version: Swap pasta for zucchini noodles or spaghetti squash.

Ingredients
• 12 oz 340 g pasta (spaghetti, linguine, or penne)
• 1 lb 450 g ground beef
• 4 tbsp unsalted butter divided
• 6 cloves garlic minced
• 1 medium onion finely chopped
• 1 tsp Italian seasoning
• ½ tsp red pepper flakes optional, for heat
• 1 cup 240 ml beef broth
• ½ cup 120 ml heavy cream
• ½ cup 50 g grated Parmesan cheese
• 2 tbsp chopped fresh parsley plus more for garnish
• Salt and black pepper to taste

Instructions:

1. Cook pasta according to package instructions until al dente.
2. Drain and set aside, reserving about ½ cup pasta water.

3. Brown the Beef
4. In a large skillet over medium heat, melt 2 tbsp butter.
5. Add ground beef, season with salt and pepper, and cook until browned.
6. Drain excess grease if needed. Remove beef and set aside.

7. Make Garlic Butter Base
8. In the same skillet, melt remaining 2 tbsp butter.
9. Add onion and cook until softened, about 3 minutes.
10. Stir in minced garlic, Italian seasoning, and red pepper flakes. Cook until fragrant, about 1 minute.

11. Build the Sauce
12. Pour in beef broth and let simmer for 2–3 minutes.
13. Stir in heavy cream and Parmesan cheese until creamy.
14. Return the cooked beef to the skillet and mix well.

15. Combine with Pasta
16. Add the drained pasta to the skillet, tossing to coat in the sauce.
17. If needed, stir in a splash of reserved pasta water to loosen the sauce.

18. Finish & Serve
19. Stir in fresh parsley.
20. Taste and adjust with more salt or pepper if needed.
21. Garnish with extra Parmesan and parsley before serving.

06/21/2026

COZY CANNELLINI BEAN AND KALE CASSEROLE

Cannellini Bean and Kale Casserole is a baked dish that marries the creamy texture of cannellini beans with the slightly bitter, yet tender, leaves of kale. Originating from Italian cucina, this casserole takes classic, nutritious ingredients and transforms them into an inviting meal. The flavor profile is rich and savory, with fragrant garlic and fresh thyme infusing every forkful.

Variations & Substitutions
• Flavor Combinations: For a twist, try adding sun-dried tomatoes or olives for a Mediterranean flair, or swap in different greens like Swiss chard or spinach.
• Dietary Restriction Adaptations: To make this casserole gluten-free, simply skip the breadcrumbs or use gluten-free breadcrumbs.
• Seasonal Variations: In autumn, add roasted butternut squash, while in spring, toss in some fresh asparagus.

INGREDIENTS

• 4 cups chopped kale
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 tsp chopped thyme
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup low-sodium vegetable broth
• 2 tbsp nutritional yeast (optional)
• ¼ cup breadcrumbs (optional)

INSTRUCTIONS
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch casserole dish.
2. Rinse the kale, remove tough stems, chop into bite-sized pieces, and massage with 1 tablespoon of olive oil for 1-2 minutes.
3. In a skillet over medium heat, add the remaining olive oil, then sauté the minced garlic for 1-2 minutes until fragrant.
4. In a bowl, combine the cannellini beans, sautéed garlic, massaged kale, thyme, salt, and black pepper. Add nutritional yeast if desired.
5. Pour in the vegetable broth and stir until everything is coated.
6. Spoon the mixture into the casserole dish, spreading it out evenly.
7. If using, sprinkle breadcrumbs over the top.
8. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until golden brown.
9. Let the casserole sit for 10 minutes before serving.
10. Enjoy warm!

06/14/2026

What is Kohlrabi?

Kohlrabi is a vegetable that is in season in the fall and winter. It’s green or purple in color and is a knobby bulb with stems and leaves attached when you purchase it – which is good because the stems and leaves tell you that the kohlrabi is fresh (they wilt faster than the bulb so they’re a good indicator of freshness).
Choose a kohlrabi that feels heavy for its size and has a firm, compact bulb. Avoid the largest ones—smaller kohlrabi is usually more tender

Kohlrabi is a vegetable that is in season in the fall and winter. It’s green or purple in color and is a knobby bulb with stems and leaves attached when you purchase it –

What Does Kohlrabi Taste Like?

Kohlrabi looks a little like a tiny cabbage, and many say the flavor profile is similar to that of green cabbage with a hit of the peppery/spicy flavor most commonly associated with turnips or radishes.

When cooked, the flavor is milder – and closely resembles that of a broccoli stem. If you cook the leaves, you’ll find that they taste very similar to Swiss chard or even collard greens. This vegetable adds flavour without overpowering dishes making it a favorite of many chefs.

This little turnip/cabbage may be less well known in North America but it’s a staple of both German and Hungarian winter cuisine. Now that the secret is finally out, will you be trying kohlrabi this season?

Fresh Kohlrabi and Apple Slaw with Zesty Dressing

A quick, crunchy, and tangy slaw combining fresh kohlrabi, crisp apples, and a bright zesty dressing. Perfect as a refreshing side or light meal addition.
Ingredients
• 2 medium kohlrabi bulbs, peeled and julienned
• 1 large crisp apple (Honeycrisp or Granny Smith), julienned
• 1 large carrot, peeled and grated
• 1 cup red cabbage, thinly sliced
• 2 tablespoons fresh parsley, finely chopped
• 3 tablespoons olive oil (extra virgin recommended)
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Juice of half a lemon
• Salt and freshly ground black pepper, to taste
• Optional: 2 tablespoons toasted sunflower seeds
• Optional: 1 green onion, thinly sliced

Instructions
1. Peel and julienne the kohlrabi into thin matchsticks about 2 to 3 inches long (about 5-7 minutes).
2. Core and julienne the apple into similar-sized matchsticks; toss with a squeeze of lemon juice to prevent browning.
3. Grate the carrot and thinly slice the red cabbage (about 3 minutes).
4. In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, lemon juice, salt, and pepper until smooth and slightly thickened (1-2 minutes).
5. In a large mixing bowl, combine kohlrabi, apple, carrot, cabbage, parsley, and if using, green onion and toasted sunflower seeds.
6. Pour the dressing over the veggies and toss well until evenly coated. Adjust seasoning as needed.
7. Let the slaw rest at room temperature for 5-10 minutes to meld flavors and soften the veggies slightly, then serve fresh.

Notes
Peel kohlrabi to avoid tough fibrous skin. Julienne all veggies for balanced texture. Whisk dressing well to emulsify. Toast seeds for extra flavor. Prepare veggies ahead but toss with dressing just before serving to keep slaw crisp.

06/07/2026

One Pan Pork Chops with Apples and Onions

This pork chops with apples and onions dish is a deliciously light and flavorful meal that’s perfect for Fall. Plus, it’s all made in ONE pan!

There’s something so satisfying about cooking a meal in ONE pan. You feel accomplished, like you’re working smarter, not harder… and there’s the huge bonus… you only have to wash one pan!

Ingredients
• ▢ 2 Tbsp olive oil divided
• ▢ 3-4 oz bone-in pork chops whatever will comfortably fit in your pan
• ▢ Kosher salt and black pepper to taste
• ▢ 3/4 cup low sodium chicken stock
• ▢ 1 tsp Dijon mustard or whole-grain Dijon
• ▢ 1 Tbsp fresh sage chopped
• ▢ 1 1/2 tsp fresh rosemary chopped
• ▢ 1/2 tsp fresh thyme chopped
• ▢ 1/2 tsp kosher salt
• ▢ 1/4 tsp black pepper
• ▢ 2 medium apples thinly sliced (I used Gala)
• ▢ 1 small red onion thinly slice

Instructions

1. Season both sides of pork chops with kosher salt and black pepper. Add 1 Tbsp olive oil to large heavy bottomed pan (or skillet), and heat over MED-HIGH heat. Add pork chops to pan, leaving at least an inch between the chops to ensure even cooking and browning. Sear 3-5 minutes per side, or until pork chops are mostly done. Chops will continue cooking in the sauce later.

2. Remove pork chops to a plate.

3. In a small mixing bowl, whisk together chicken stock and mustard, set aside.

4. Add remaining 1 Tbsp oil to the pan, then add apples and onions. Cook 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.

5. Pour in stock mixture, using a wooden spoon to gently scrape the bottom of the pan to release any brown bits (those are full of great flavor).

6. Slide pork chops back into the pan, nestling them down in between the apples.

7. Cook 2-3 minutes, until pork chops are finished cooking and liquid has reduced by half.

06/07/2026

Broccoli-Potato Quiche Is a Brain-Healthy Breakfast

This broccoli-potato quiche skips the traditional crust and features a simple potato crust in its place. It’s a satisfying, vegetable-forward dish that works well for brunch, lunch or a light dinner.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

• Potatoes that are about 1 inch in diameter work best. You’ll have less smashing to do and they’ll hold their shape better. Plus, you get more skin, which means more textural contrast.

• Use broccoli florets from a bag to cut down on prep time.

• Be sure to press firmly for a solid crust, especially along the sides so the quiche holds together when sliced.

Ingredients

• 1½ pounds baby gold potatoes, scrubbed
• 3 cups broccoli florets (1-inch pieces)
• 6 large eggs
• ¾ cup reduced-sodium low-fat cottage cheese
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground pepper
• ½ teaspoon salt
• 1 tablespoon extra-virgin olive oil

Directions

1. Preheat oven to 400°F. Place scrubbed potatoes in a large saucepan and add enough water to cover by 1 inch. Bring to a boil over high heat, then reduce heat to maintain a lively simmer; cook until fork-tender, 16 to 18 minutes. Add 3 cups broccoli during the last 2 minutes; cook until bright green and crisp-tender. Using a slotted spoon, transfer the broccoli to a paper towel–lined plate. Drain the potatoes.

2. Whisk 6 eggs, ¾ cup cottage cheese, 1 tablespoon mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon pepper and ½ teaspoon salt in a medium bowl until well combined.

3. Wrap the outside of a 9-inch springform pan with foil. Brush the bottom and sides with 1 tablespoon oil. Arrange the potatoes in an even layer in the pan; using the bottom of a measuring cup, press them firmly into the bottom and about 1¾ inches up the sides to form a crust.

4. Spread the broccoli over the potato crust, then pour in the egg mixture. Place the pan on a large baking sheet lined with parchment paper. Bake until the eggs are just set, 30 to 35 minutes. Let cool on a wire rack for 15 minutes. Run a knife around the edge before removing the pan sides.

05/31/2026

What is Celery Root {Celeriac} and What Do I Do with It? Come to our SCCAP Gleaning Stand and try some…

Celery root, also known as celeriac, is a versatile root vegetable used for stews, soups, salads and as a substitute for potatoes in a healthy mash.

Celery root looks like a roundish bulb approximately the size of a grapefruit. It tastes mild and has been described as a slightly sweeter celery flavor than the celery stalks, we’re used to eating.

With the new craze of keto/low carb diets this veggie fits right in as it has less carbs than potatoes, sweet potatoes or turnips, roughly 7 grams of net carbs per cup.

What’s The Difference Between Celery and Celery Root?

Contrary to popular belief, celery root is not the root of the celery stalks we see in stores and use to make celery juice. It is closely related botanically though – celery root is bred specifically for the root instead of the stalks.

This vegetable is available to buy year-round but if you were to grow it in your garden it would be ready to harvest in the fall.

Many people consider it a fall/winter vegetable because of how excellent it is in a stew, but it also tastes amazing in a salad with pears, apples, walnuts, and lettuce.

You can grate it into a slaw with parsnips, carrots and broccoli. If you’re buying this root, you’ll want to find one that feels slightly heavy for its size. And with healthy looking greenery (if there is any).

How To Cut Celery Root

Celery root is a little intimidating to look at but it’s quite simply to prepare. You need a sharp knife to peel it because the bumpy surface makes using a peeler very hard.

Slice the top and bottom so that you can stand it on a cutting board. Using your knife, make sure you take off all the slightly hairy brown peel.
The inside of the root is cream colored so don’t stop peeling until all the brown peel is gone.

How To Prepare

One of the reasons that celery root is becoming a fast favorite of many cooks is that there are so many ways to prepare it. You can grate it and have it on a salad, or in a veggie slaw. Also, you can cut it into cubes and roast it in the oven.

You can boil it and mash it alone or with mashed potatoes or sweet potatoes. You can dip it in batter and deep fry it – it’s great coated in tempura batter.

Small pieces or cubes of the root are great in a winter stew or a fall soup. You can even use your spiralizer and make noodles with it. The mild flavor makes it a great substitute for traditional pasta. The possibilities are endless.

05/31/2026

Hearty Vegetarian Meatloaf (Gluten-Free, Vegan)

Today’s meatloaf recipe is a little different. Unlike a traditional meatloaf, it’s a vegetarian meatloaf with lentils and oats to get the meaty texture (no meat required at all)!
However, it’s still hearty, tasty and incredibly flavorful, so you wouldn’t even miss the meat, and meat eaters will also love it!

Ingredient Notes + Substitutions:

• Lentils: I used dried green lentils but you can also use dried brown lentils instead. Alternatively, you may also use canned lentils for convenience instead and skip on the cooking. If using canned lentils, use 2 cups canned lentils. Make sure to save the water from the cans (you’ll be using it later).

• Olive Oil: I like using extra virgin olive oil, but you can also use other vegetable oils such as sunflower oil, avocado oil, or coconut oil if you prefer. You can also use melted vegan butter. Alternatively, if you are not lactose-intolerant, feel free to use melted butter or ghee instead.

• Veggies: I like using a mix of onions, carrots, celery, bell peppers and garlic.

• Oats: If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats. Alternatively, you may also use gluten-free breadcrumbs.

• Oat Flour: Likewise, if you are Celiac or gluten-intolerant, make sure to use certified gluten-free oat flour.

• Seasonings: I like using a mix of garlic powder, Italian seasoning, ground black pepper and salt for this meatless meatloaf to really amp up the flavor. However, you may also add other seasonings such as ground paprika, onion powder or other spices that you prefer. You can also add a pinch of dried herbs such as dried rosemary or dried thyme.

• Flax Egg: I used a flax egg to keep this recipe vegan, but if you are not allergic to eggs, you may also use a normal egg instead.

• Maple Syrup: I’ve used maple syrup as a sweetener to keep this recipe vegan. You may also use agave nectar if you prefer. Alternatively, if you are not vegan, you may use honey instead.

• Apple Cider: You can also use apple juice instead of apple cider if you prefer.

• Ketchup: If you don’t have tomato ketchup, you can use tomato sauce instead.

• Chipotle: You can add a chipotle pepper for a spicier flavor, but feel free to leave it out if you’re not keen on heat.

Ingredients

• 1 cup dry green lentils
• 1 teaspoon olive oil
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 2 garlic cloves
• 1 small red bell pepper, finely diced
• 1 small green bell pepper, finely diced
• 1 small yellow onion, finely diced
• 3/4 cup gluten-free oats
• 1/2 cup gluten-free oat flour
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon ground pepper
• 1 teaspoon salt
• 1 tablespoon flaxseed meal
• 3 tablespoons water
• 1 tablespoon maple syrup
• 1 tablespoon apple cider
• 3 tablespoons tomato ketchup
• 1 chipotle pepper (optional)

Instructions:

• Cook the Lentils: Rinse the lentils and place them in a medium pot. Fully cover the lentils with water and bring to a boil. Once the water begins to boil, reduce the heat, cover the pot and simmer. (It should take around 15 to 20 minutes to cook lentils or until tender but not mushy). Drain any excess water and save about 2-3 ounces of water.

• Sauté the Vegetables: While the lentils are cooking, heat a teaspoon of olive oil in a large skillet. Add the minced garlic, chopped onions, bell peppers, carrots and celery. Sauté the veggies for about 8 minutes until they are tender. Set the cooked vegetables aside to cool down.

• Make Flax Egg: In a small bowl, stir 1 tablespoon of flaxseed meal and 3 tablespoons of water together. Allow the flaxseed mixture to sit for 7 to 10 minutes at room temperature until thickened into a gel-like consistency.

• Preheat: Preheat the oven to 380F and arrange the oven rack to the middle position. Line a 9”x5” loaf pan with parchment paper.

• Process the Cooked Lentils: Process the cooked lentils together with the garlic powder, seasoning, salt and pepper in a food processor or high-speed blender until they have the texture of ground beef. (Be careful not to mash them too much).

• Combine Lentil Loaf Ingredients: In the same skillet that you cooked the veggies in, combine the cooked vegetables with the processed lentils, oats, oat flour and flax egg. Stir well until combined. If the consistency seems too dry, add 1 or 2 oz of the lentil water that we previously saved. (If you used canned lentils then add the water from the can).

• Transfer Mixture to Loaf Pan: Transfer the meatloaf mixture into the parchment-lined loaf pan, making sure to press the mixture down firmly and get rid of any gaps.

• Prepare the Sauce: Process the maple syrup, apple cider vinegar, ketchup and chipotle (if using) in a food processor or high-speed blender to get the sauce.

• Spread Sauce Over Loaf: Spread the glaze evenly over top the loaf, leaving 2 tablespoons of sauce for later.

• Bake: Bake in the oven for about 45 to 50 minutes until cooked throughout. Let the vegetarian meatloaf cool down completely before lifting it gently from the loaf pan (lift up the parchment paper to help you remove the loaf). Spread the remaining sauce on the top of your loaf, then carefully slice and serve.

05/24/2026

SAVORY TILAPIA IN ROASTED PEPPER SAUCE FOR EASY WEEKNIGHT DINNERS

Cooking Tilapia in Roasted Pepper Sauce is like capturing a warm breeze on a plate, offering a delightful balance of flaky fish and a rich, smoky sauce. Not only is this dish a quick preparation that can transform your weeknight meals into something special, but it also embodies a family-friendly appeal that everyone at the table will enjoy.

Ingredients

For the Fish

• 4 fillets Tilapia or cod/haddock as substitutes

For the Sauce

• 2 large Red Bell Peppers or yellow/green for a twist
• 2 tablespoons Olive Oil or avocado oil
• 2 cloves Garlic fresh preferred
• to taste Salt, adjust to preference
• to taste Pepper, adjust to preference
• 2 tablespoons Lemon Juice or lime juice for a twist

Optional Enhancements

• 1 teaspoon Red Pepper Flakes for heat
• 1/4 cup Fresh Herbs basil or parsley

Method

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C) to achieve a charred exterior on the peppers.
2. Slice red bell peppers into strips and toss with olive oil, salt, and pepper. Arrange them on a baking sheet and roast for about 20 minutes until tender and charred.
3. Remove roasted peppers and let cool. Blend them with garlic and lemon juice until smooth.
4. In a skillet, heat olive oil over medium heat. Season tilapia with salt and pepper, then cook for 3-4 minutes on each side until golden and flaky.
5. Pour the roasted pepper sauce over the cooked tilapia, simmer for 1-2 minutes, then serve artfully.

Notes
For the best results, sear tilapia before adding sauce for moisture retention. Sauce can be prepared a day ahead for enhanced flavor.

05/24/2026

GROUND TURKEY PASTA: AN AMAZING ULTIMATE RECIPE FOR YOUR FAMILY

Ground Turkey Pasta is a delightful dish that combines the richness of ground turkey with the comforting embrace of pasta. This recipe brings warmth and joy to any dinner table, showcasing flavors that are both comforting and satisfying. Ground turkey is not only a healthier alternative to traditional meats but also packs a punch when it comes to flavor.

What makes Ground Turkey Pasta stand out is its versatility. It can easily be adapted to suit various tastes and dietary preferences. Whether you opt for whole wheat pasta, add your favorite vegetables, or use a unique sauce, the possibilities are endless. Not only is this dish easy to prepare, but it also ensures that you provide your family with a nutritious meal that they’ll love.

INGREDIENTS

– 1 pound ground turkey
– 8 ounces pasta (your choice)
– 1 tablespoon olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 can (14 ounces) diced tomatoes
– 1 cup chicken broth
– 1 teaspoon Italian seasoning
– Salt and black pepper, to taste
– 1 cup spinach or kale (optional)
– Grated Parmesan cheese, for garnish
– Fresh basil, for garnish

INSTRUCTIONS

1. Cook the Pasta: In a large pot, boil salted water. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

2. Sauté the Onion and Garlic: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent. Add the minced garlic and cook for an additional minute until fragrant.

3. Brown Turkey: Add the ground turkey to the skillet. Break it apart with a spoon, and cook until it’s browned and fully cooked (about 6-8 minutes).

4. Add the Tomatoes and Broth: Pour in the diced tomatoes and chicken broth. Stir to combine everything.

5. Season: Add Italian seasoning, salt, and black pepper to taste. Let it simmer for about 5-10 minutes, allowing the flavors to meld.

6. Incorporate Vegetables: If using, stir in the spinach or kale, cooking until wilted.

7. Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing everything together so that the pasta is well-coated in the sauce.

8. Serve: Garnish with grated Parmesan cheese and fresh basil before serving.

These steps will lead you each time to a wonderful dish that warms the heart and satisfies the palate!

05/17/2026

A little sweet treat!

SCCAP Adams Pantry

06/21/2026

06/21/2026

06/14/2026

06/07/2026

06/07/2026

05/31/2026

05/31/2026

05/24/2026

05/24/2026

05/17/2026

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