|Volunteers Justine and Rusti with today's lunch.|
We made the enchiladas casserole-style using ingredients donated by the just-opened New Season's Market on NW Raleigh and ingredients purchased by Trinity Episcopal Cathedral. Thank you New Season's for partnering with us to help feed the hungry in our community!
In addition to shredded pork and roasted chicken, they were filled with rice, black beans, zucchini, mushrooms, onions, carrot, kale, tomato and cheese. They were tasty, healthy and a hit in the dining room.
|Roasted chicken for the enchiladas. We seasoned it with garlic, chili powder, cumin and Kosher salt.|
|Getting ready to mix the enchilada filling made with rice, shredded pork, roasted chicken, mushrooms, zucchini, black beans, tomatoes, kale, carrot, onion, chili powder, cumin, garlic powder and Kosher salt.|
|mmm.... homemade enchiladas!|
Also a big hit, was the cold watermelon that our wonderful volunteer gleaners found at The Oregon Food Bank. The watermelon was crisp, sweet and cooling, a real treat on a hot day.
In addition to the entree, everyone was offered soup, salad and dessert. The salads were especially nice and were made with a mix of lettuces, cucumber, tomatoes, peppers, olives, homemade croutons and Parmesan cheese. Some of the tomatoes in the salads were even home-grown and just-picked thanks to Dan, our volunteer coffee barista, who kindly shares his garden's bounty.
|Today's gorgeous salads were made by volunteers John and Leah.|
We served 265 meals today.