Garnishes

Tomato bisque soup with Parmesan and fresh parsley.

There's lots of love and attention to detail in the kitchen at the Wednesday Community Meal and our guests appreciate it.

We had bunches of fresh parsley donated from Spring Hill Organic Farm so we used it along with shredded Parmesan cheese to garnish bowls of tomato bisque soup.

We also used the parsley and cheese to top oven roasted eggplant donated from volunteer Kate. Besides being beautiful, the eggplant was well-seasoned, tender and delicious.

Roasted eggplant with parsley and Parmesan.

Kate also brought in sweet tomatoes from her garden that we added to a coleslaw we tossed with a vinaigrette instead of a traditional mayonnaise based dressing.

Coleslaw with homegrown cherry tomatoes.

We are so lucky to be able to serve dishes that are attractive and delicious. The garnishes might seem small but they make a big difference.

In the end we served 215 meals and our guests left happy and satisfied.