Welcome to the our weekly newsletter The MACC Minute for May 27, 2020. We hope it will inspire you to get involved.
News from our Food Pantry
Come Join the Knights of Columbus; St. Theresa of Calcutta/ St. Bartholomew Parish this Saturday at St. Bridget’s Church, 80 Main Street Manchester, CT 06042. A drive-by food drive will take place in the parking lot from 9-12pm. Crucial needs at this time are; canned beef stew, mayo, cereal, flour, hygiene products, jelly, sugar, ketchup, and canned vegetables. Thank You
Director of Services
Chef Ferdinand Cruz
Chef MACC Kitchen
Outreach Case Worker
Effective June 1 – August 31, 2020 our shower and laundry services will be available to the public on Mondays and Wednesdays from 9am – 11am. All toiletries and linens will be provided. We have three showers including one that’s handicap accessible.**Please note, the Outreach department follows the Covid-19 safety guidelines:
- Wearing of face masks and gloves
- Temperature checks
Cooking with Chef Luke
Executive Chef Bistro On Main
MACC received donation of several pounds of corn, peppers, and canned black beans, the perfect ingredients for a nice summer salad. Below, I have provided the recipe I created to serve our guests in the kitchen over the holiday weekend and thought you make like to experiment with extra fresh produce you may have. Be creative and vary the ingredients.
This week’s Recipe
Chef Luke’s Roasted Corn & Black Bean Salad with Fire Roasted Peppers.
Makes Approx 5 servings
- 2 cups frozen/or fresh corn
- 2 Cups Black Beans canned (rinse/drain)
- 2 peppers med size if roasting yourself or 1 cup store bought in a jar
- 1 rounded TBSP Scallions chopped
- 1 rounded TBSP Cilantro
- 1 tsp finely chopped garlic
- 1 tsp Cajun seasoning
- 4 tsp olive oil
- Salt & Pepper to taste
Preheat oven to 450 degrees
Roast the corn cut off the cob if fresh or if frozen kernels with 2 tsp olive oil and Cajun seasoning, on sheet pan in oven til browning. About 5-10mins while watching
If roasting peppers yourself, you can do them on an outdoor grill with a nice flame going. Torch the skin till charred, put into plastic bag like zip lock. Let steam for 20mins. The flavor will remain and will soften the pepper. You than can take the seeds and skin off in the sink with a rinse.
Store bought roasted pepper work too, just drain dice and throw them in.
Mix the rest of the ingredients and toss.