Feb 4th 2013 Home for Dinner Project


Today’s Menu

Homemade Pasta

With Kale and Radicchio

Salad Greens with red onion

Cranberry Pear white Balsamic vinegar with

Blood Orange infused Olive oil 

Souvlaki Roasted Beets & Carrots

Poppy Seed Cake with Apricot Compote

most of our ingredients today are clean/organic to lessen the toxic load

on the body and allow it to do what it needs to do ……HEAL !!!

Homemade Pasta, oil and vinegar

all donated by Gord at 

Soffritto Fresh Pasta Market

380 CANYON MEADOWS DR SE, CALGARY, AB T2J 7C3

Phone: 403-278-2728

Our Volunteers today
Karen
John
Amy
Tina
Jennifer
Colette
Laurie
and Lorraine
We were experimenting today with new recipes that we had never made before. Lesson learned we won't be doing that again. There is a big difference in make dinner at home and preparing dinner for 50.  The pasta recipe said to add the kale and radicchio in the last minute into the tomato sauce - well it took us a lot longer to get it all mixed in - the radicchio turned out more cooked and wilted from the heat of the sauce than we wanted....... and the flavor of the radicchio was overpowering, so we strained off most of the liquid and added the reserved  liquid from the canned tomatoes that we were not going to put in.............Thanks to Tina's fast thinking it all worked out and tasted ok.  We decided to serve some of the pasta with no sauce just in case.  The salad greens went over extremely well....there was a young boy who came up for seconds of the green salad.....now that's when you know you've hit the ball out past the field and you've made a home run....YES!!!