Apple Corps member, Darcy, posing with the rainbow of fruits and veggies in her office!
This week, Team Apple Corps decided to visit team member, Darcy Buendia at her service site The Hunger Intervention Program (HIP) in Lake City! HIP is a new partner site with the Apple Corps program that provides meal services and food bank demonstrations to the Lake City/North Seattle community. Though most of the Apple Corps programs serve the south Seattle communities, we are excited to reach out to the north Seattle area through programs like HIP!
[Top clockwise]: Packing Delicious granola; Darcy hard at work; Darcy modeling a Backpack meal
On the day of our visit, Darcy was hosting her weekly packing party, which invites volunteers to help prepare and package donated food to share with students and family who participate in HIP’s backpack meal program. We had a great time getting to know the volunteers who support HIP twice a week on a regular basis, some of which have been a part of HIP for over six years! We loved the positive, welcoming environment at HIP and applaud all the hard work that volunteers and Darcy dedicate to make this program so fantastic!
If you’re interested in volunteering at the Hunger Intervention Program visit the HIP Volunteer Page for more information!
When you’re faced with a refrigerator full of a seemingly random assortment of groceries, how do you whip up a meal?
Twice a month, Amelia and Apple Corps Member, Amanda are showing food bank clients just that! Using ingredients from each week’s selection, plus a few basic ingredients, we cook a recipe right in the community center kitchen to share. Learning how to use ingredients at the food bank will help clients get the most use out of the items they receive, instead of possibly throwing away a foreign ingredient.
So far, our flexible, throw-it-all-in recipes have included: a vegetable stir-fry and a risotto.
An Italian dish, the risotto just required rice, cheese, and herbs, besides the vegetables. You probably have those things in your pantry! Although risotto is traditionally served as a side or appetizer, you can make it a complete meal by adding beans or any variety of meat/seafood to the recipe below.
from wordridden @ flicker.com
Risotto with Fresh Vegetables
1 cup Mushrooms, sliced
½ cup Onions, chopped
3 cloves Garlic, minced
1 T. Olive or vegetable oil
1 cup Arborio (short grained) rice
2 cans (15 oz. each) chicken broth
2 cups vegetables of choice (broccoli, peas, etc.)
3 T. Fresh basil, chopped (2 tsp. dried), or herb of choice
2 T. Fresh oregano leaves, chopped (1 tsp. dried), or herb of choice
1/4 t. Salt
1/4 t. Pepper
1/2 cup Parmesan cheese, grated
- Heat broth to boiling in medium saucepan; reduce heat to low to keep broth hot.
- In large saucepan, saute mushrooms, onions and garlic in oil until crisp-tender, about 5 minutes. Stir in rice; cook 2 to 3 minutes.
- Stir 1/2 cup broth into rice mixture; cook over medium heat, stirring constantly, until broth is absorbed. Continue adding hot broth 1/2 cup at a time, cooking and stirring constantly until broth is absorbed, rice is just tender and mixture is very creamy.
- Stir in vegetables, herbs, salt and pepper. Cook until hot through, 3 to 5 minutes.
- Stir in cheese and serve.
Makes 8 (3/4 cup) servings. – Emily