Last Lunch of the Semester - Friday, March 28th

The last Community Eats lunch of the semester is taking place this Friday. Many, many thanks to all the friends and volunteers who have helped to make this such a fantastic first year for Community Eats. What began last fall as just a dream has become an anticipated, regular campus event.

We really want to keep this going in September, and we're still looking for more people to join our food-loving ranks! There are lots of ways to get involved - we're looking for casual volunteers, as well as anyone interested in taking on coordinator positions such as head chef, volunteer coordinator, food collection coordinator, and more. We'd love to talk to you about it, so introduce yourself to us at the lunch, or send an email with any questions you have.

Community Eats Lunch - last one this year!
Free or by donation
Friday, March 28th, in Sprouts (SUB 66)
11:30 - 1:30 (or when the food runs out)
Bring your own container

Volunteers needed on March 26th and 27th

The term is quickly drawing to a close, and the last Community Eats lunch of this year (how sad!) has been planned for next Friday. To make it happen, we need help on Wednesday March 26th and Thursday March 27th with food collection and cooking. Drop by Sprouts so that you can meet us, sign up for where you'd like to help out, and get any details you might need.

Community Eats Volunteers Meeting
Thursday, March 20th
Drop by anytime between 12:00 - 1:00
Outside Sprouts (SUB 66)

Hope to see you then!

Next Lunch: Friday March 14th

Community Eats is serving up another tasty lunch this Friday in Sprouts - drop in for some good food and good company!

Also, we wanted to throw it out there that this will be our second last lunch of the year. Since things are wrapping up, we're starting to look for people who are interested in getting involved to keep Community Eats afloat next year. There will be more information available tomorrow about the various positions that need to be filled, and how you can join us. We'd love to talk to you about what's involved, or to answer any questions you may have, so feel free to chat us up about it tomorrow or send us an email anytime!

Community Eats lunch - free or by donation
Friday March 14th, in Sprouts (SUB 66)
11:30 - 1:30 (or when the food runs out)
Bring your own container

Big thanks to all the wonderful volunteers who helped us out this week, we couldn't have done it without you! Hope to see you tomorrow!

We need some help!

Our next lunch is coming up on Friday, March 14th, and we're looking for some help getting it ready.

Specifically, we need help on Wednesday and Thursday, for food collection and cooking. If you have some time (even an hour is helpful!), and want to see what goes on behind the scenes, we'd love to meet you!

Drop by Sprouts (SUB basement, 66) on Friday (March 7th) between 11:30 - 12:30 or Monday (March 10th) between 11:00 - 12:00. We'll be hanging out in the hallway just outside the store, so that you can meet us, sign up for where you'd like to help out, and get any details you might need. If you can't make it to either meeting, but are still interested in lending a hand, send us an email to communityeats@gmail.com

Hope to see you soon!

Recipe from February 29th Lunch

Our February 29th lunch was another success. Thanks so much to all the volunteers who came to help us out, we hope to see you again! Here is a recipe for what we cooked up...

Roasted Veggies with Adzuki Beans and Rice

Ingredients:
1 large eggplant, 1 zucchini, 1 red bell pepper, 1 yellow bell pepper, 1/2 acorn squash, 1 large carrot, 4Tbsp cumin, 4Tbsp coriander, 3Tbsp Hungarian (hot) paprika, 2Tbsp cracked black pepper, 1c Adzuki beans**, 3c water, 1tsp salt, 2c brown rice, 3c vegetable stock, 4 large tomatoes, pureed in the blender (or 3c canned tomatoes, crushed), 1 diced onion, 3 cloves garlic, diced

Method:

- Prepare the veggies: cut the eggplant in half and slice into 1/2" pieces. Prepare zucchini in the same manner. Seed the bell peppers, cut in half, and slice into fat strips. Peel and seed the acorn squash, and cut into bite sized cubes. Slice carrot into 1/4" rounds.

- Roast the veggies: spread the eggplant, carrots, and squash onto a baking tray. Sprinkle with olive oil and half of the spices. Spread the zucchini and peppers onto a separate tray. Sprinkle with olive oil and the remaining spices. Bake both at 350f for about 45 minutes or until very tender (eggplant/squash/carrot tray will take longer). While the veggies are roasting, begin preparing the beans and rice.

- Cook the beans: Combine Adzuki beans, water, and salt in a small pot. Bring to a boil, then simmer until beans are very tender, about 30 minutes. Drain and rinse thoroughly.

- Cook the rice: Combine brown rice, vegetable stock, tomatoes, onion and garlic in a small pot. Bring to a boil, then simmer until the rice is fully cooked (add more water as necessary so that it does not dry out).

- Prepare the beans and rice: once fully cooked, mix beans and rice together in a casserole dish. Place in the oven while the veggies are finishing roasting, and allow top to crisp and brown. Salt the veggies to taste. Serve with a chili sauce (we made ours by blending jalapeños, some tiny hot chilis, 1/2 a tomato, and a pinch of salt in the blender until it was smooth).

Enjoy!

**If you think you can't find Adzuki beans, you haven't looked hard enough - you can buy them in bulk at Sprouts! Alternatively, black beans or pinto beans will work just as well, but may require a little longer to cook.