I have teamed up with a group of amazing bloggers to help fight childhood hunger. I hope you will join me on this important mission. You can make a donation (every donation counts!) and even join in the fun and add your recipes to the virtual dinner party.
When I first saw that Share Our Strength was looking for bloggers to join their virtual progressive dinner I was intrigued – especially when I saw they were welcoming gluten free bloggers. I have supported Share Our Strength financially for many years and am now so excited to be able to share with you a way that you can help end childhood hunger too.
When I think about my life (and my career) I realize that I have become obsessed with food and feeding people. Over the past eight years, I don’t think a day has gone by where I haven’t thought about some aspect of gluten free food. That is great and it has helped a lot of people along the way – but there are also a lot of people that don’t have access to any food, let alone gluten free food.
I encourage to join in this great virtual progressive dinner – Share Our Holiday Table. You can get some terrific new recipes and make a difference in the life of a child. Make a donation to Share Our Strength (SOS) by clicking here. As an ex-fundraiser, I can tell you that SOS is one heck of an organization. They do great work and won’t squander your money like many other nonprofits. I encourage you to give a few dollars for every batch of gluten free cookies you will make. Give a few dollars for every website and cookbook you search through. Give a few dollars for every trip you will make to the grocery store. There is a child that can’t do those things and needs your support.
Each of us can make a difference and it starts with you and me. Make your donation now.
Here is my recipe donation to the virtual dinner and know that I am making a monetary donation too.
Zucchini and Leek Soup
5 leeks, cleaned and trimmed, use white part only
6 cups zucchini, sliced
3 cloves garlic
32 oz. chicken or vegetable stock
½ cup dry white wine, optional
3 Tablespoons olive or grapeseed oil
1 Tablespoon apple cider vinegar or aged balsamic vinegar
½ cup coconut milk coffee creamer (So Delicious Brand)
1 Tablespoon dried dill
¼ teaspoon ground nutmeg
salt and pepper to taste
Place a large soup pot over medium heat. After heating for 30 seconds add the oil. Allow the oil to heat for one minute. Add the leeks, zucchini and garlic. Heat for 5 minutes, stirring occasionally.
Add the stock and wine and bring to a boil. Once boiling, turn down to a simmer and cover. Simmer in a covered pot for 30 minutes.
Add vinegar, creamer, dill, nutmeg and salt and pepper. Using a hand blender, blend until creamy. Serve hot or chilled.
Author Information: Jen Cafferty, Chicago, IL
Jen Cafferty, Founder, The Gluten Free Cooking Expo
Websites: www.gfreelife.com, www.glutenfreeclasses.com