Chef Lynne Kurzweil prepared a hearty meal in her home kitchen with contributions from a few enthusiastic helpers. Main course was Panko Crusted Tilapia served with Corn on the Cob and Kale and Cabbage Salad with Pepitas and Craisins. Hailey baked her delicious chocolate chip cookies and provided dinner rolls as well.
Chef Fern prepared her famous meatballs with mashed potatoes and Moroccan Carrot Salad. Accompanied by a delicious challah roll, clementines, fudge roll for dessert and a breakfast bar and water. Falafel balls were on hand for our vegetarians. Alex Kent was the able warmer and packer with some assistance from Lynne Kurzweil. Mr Tyson picked up at 3:45 pm for distribution. Continue reading
On the cusp of the new year, the Carol Starr MESH Cafe, with chef Aileen Grossberg in charge of the kitchen, served 20 nutritious, delicious meals. The meal consisted of a colorful mixed green salad with accents of purple cabbage, yellow peppers and red tomatoes in a creamy ranch dressing. The entree was one of our guests favorite preparations – maple-soy baked salmon accompanied by jambalaya rice with green peas. A fresh whole wheat roll and a cookie dessert duo -one a chunky chocolate chip and the other a chewy oatmeal cranberry -rounded out the meal. Seasonal clementines, a bottle of water and a breakfast bar helped fill the takeaway bag. Continue reading
Chef Lynne Kurzweil prepared another hearty feast with the gracious assistance of frequent Sous Chef and all around kitchen helper Susan Rosenblatt. Continue reading
Chef Lynne Kurzweil was on deck along with Sous Chef (and Jill of all Trades) Shirley Grill. The bags were prepped and prepared in Lynne’s kitchen and brought to Shomrei for 3:45 pm pickup by MESH Staffer, Joe Tyson. Many thanks also to Ehud Klinger who is always ready, willing and able to help out MESH volunteers. Continue reading
Chief chef and leftover maven Aileen Grossberg, with the expert assistance of salad maker Barbara Gollob and all round kitchen expert Susan Rosenblatt, overcame technical difficulties and prepared twenty meals of tossed salad, thyme flavored carrots, meatloaf surprise* with potato topping, clementines, cookies and the usual bottle of water. Vegetarians were accommodated with veggie burgers and mashed potatoes and carrots. Teen helper Collin provided crescent rolls. Continue reading
This week, Aileen Grossberg prepared the quintessential comfort food meal: Meatloaf, Mashed Potatoes and Gravy, homemade Cole slaw, Italian Bread with Spread, Fresh Fruit Cup with Pineapple and Blueberries, not one but two cookies: one chocolate chunk and the other cranberry oatmeal, and PB crackers for a snack. As always, a water bottle and condiments were included. John Lasiter ably assisted with packing and cleanup. Next week, another partner will cover the meal and we will resume on November 30th.
Happy Thanksgiving to All!
Chef Fern’s Salmon was back on the menu this past Tuesday. Always a fan favorite, the Salmon was served with lemon slice and a side of Tzaziki sauce. Included with the entree was a hearty portion of Fern’s homemade Noodle Kugel, plus Kale Salad, a roll, a water bottle, two clementines and delicious Chocolate Chip Cookies homemade by Collin Brooks. Continue reading
Shirley and David Grill and Linda Ariel planned, shopped and prepared 20 nutritious Grab and Go Meals at the Grills’ home and delivered them to the MESH Staff for distribution. The meals are now handed out at Shomrei on Tuesdays at or about 4 pm. The hearty bags included:
Chicken fingers and potato puffs, kale salad, baby carrots, Swiss rolls, breakfast cookies, clementines and water! Continue reading