MESH Report Sept 20, 2022

MESH CoChairs Aileen Grossberg and Lynne Kurzweil worked their magic with leftovers from the Selichot dinner. The tuna and egg salad filling was supplemented with more tuna, celery and onion and transformed into a hearty tuna/egg salad placed on fresh buns and pita with lettuce and tomato. Turkey sandwiches were also prepared to bring us to 30 servings which is our current weekly number of meals provided.

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MESH Report May 31, 2022

The MESH team of Grossberg, Kurzweil and Rosenblatt did it again. With no one signed up to create this week’s MESH meal, coordinators Aileen Grossberg and Lynne Kurzweil stepped up with the help of ever reliable Susan Rosenblatt.

Thanks to some delicious leftovers from the Brooks family Shabbat dinner and rugelach from Marc Grossberg’s birthday celebration, the takeaway bags were full to bursting. Continue reading

MESH Report May 17, 2022

Our most faithful volunteer, Susan Rosenblatt, braved Tuesday’s winds  on her walk to Shomrei and our head cook, Stuart Greene, spent his day off preparing a hearty meal of turkey chlli with beans, rice and sautéed kale.

Aileen Grossberg provided the starter of hummus with pita crackers and carrots as well as a dessert pastry.

Stuart rounded out the meal with rolls and clementines.

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MESH Report May 3, 2022

Chef Lynne was at the helm with the able assistance of Master Helper and Packer, Aileen. The main course was Roasted Cod with Panko Lemon Breadcrumbs. All of the accompaniments were from the generous contribution of the Goldman-Weinshenker Family who celebrated Teddy’s becoming a bar mitzvah this past Shabbat. The meal included Italian Salad, Kale Salad, fresh Fruit Salad, mixed Vegetable Bourekas, Challah Roll, assorted cookies, a water bottle and a bagel and cream cheese for the morning. Continue reading

MESH Report April 26, 2022

On Tuesday, we had the awesome threesome team of Chef Fern Heinig and Packers Alex Kent and Susan Rosenblatt. Fern prepared her classic Baked Salmon with a lemon/dill sauce, sliced lemons, Green Beans, Mediterranean CousCous Salad, Tangerines, Rolls, Black and White Cookies, Breakfast Bar and, of course, a water bottle. The meal is served at room temp which makes it easy for the Cook to prepare in advance and for the Packers to assemble without heating up.

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MESH Report March 22, 2022

Chef Lynne Kurzweil was up at bat with Sous Chef and all around helper, Susan Rosenblatt.  They prepared BBQ Chicken with a dry rub, thick cut Oven Roasted Steak Fries and Roasted Carrots.  Semi-homemade Cole Slaw accompanied the main course, along with Challah Rolls and homemade Chocolate Chip Cookies by Abby and Livy.  A Banana, Granola Breakfast Bar and a water bottle rounded out the meal. Continue reading

MESH Report March 15, 2022

Sarita Eisenberg and Shirley Grill teamed up to prepare this week’s MESH meal. The meal included fish in a yoghurt-mustard sauce with sides of rice and sesame noodles – leftover from the Feldman bar mitzvah on Saturday. There was also a salad of greens (also leftover from kiddush), tomato, cucumber, carrot, and corn. Continue reading

MESH Report March 8, 2022

Chef Fern Heinig prepared the meal that our MESH guests proclaim is one of their favorites. Grab N Go bags included Roasted Salmon, Mediterranean Vegetable Quinoa Salad, Three Bean Salad, Clementines, Breakfast Bar and from the Lehr-Hahn family delicious mini challah rolls and homemade chocolate chip cookies. As always we included a water bottle. Continue reading