A Colorful Meal

Roasted chicken on a bed of our rice/vegetable medley.

Today at the Wednesday Community Meal, a small assortment of fresh produce made a huge impact.

From The Oregon Food Bank we had a small box of grape tomatoes, a few containers of diced red onion, one bunch of celery, a few carrots and a bag of chopped cauliflower and broccoli.

It wasn't enough to serve alone as a side dish — If we did that, we might have served 20 to 25 people.

So instead we roasted and sauteed the vegetables and divided them among 10 trays of cooked rice to add color and fairly share the healthy produce.

Those vegetables went a surprisingly long way today — we served 292 meals.

Just a few roasted and sauteed vegetables can make a huge difference in the look of a meal.

 Much better than plain rice. Our guests deserve a colorful meal.