Community Dinners
Radical Hospitality
08/18/14

Community Dinners Partners
Dear Neighbor

As the summer harvest comes to a close, we want to take time to thank Jeff Tabels and the Kimball Medill Corner Garden for tending to our plot this year.  We were thrilled to be able to cook  fresh, flavorful food utilizing our produce each week.  Thanks again to Jeff and his expertise!

x
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Ernesto Garcia

 

Ernesto Garcia was beaten to death a couple weeks ago by individuals who are currently at large. They were driving a Nissan and sped off after the incident.  Ernesto did not have a home, but he did have a community.  People cared about him and considered him a friend.  Ernesto was a son.  He was born into this world and he was once an infant. He was small and helpless, just as we all are early on. He was a five year old boy, an eight year old kid running the streets. He was at one point possibly even an idealistic young man.  He probably fell in love along the way and could have been married.  He might even have kids.  He came to this country from Guatemala and most likely expected to have a good and fruitful life.  That's what we all want and expect, right? 

Ernesto died at fifty seven from injuries he sustained in a brutal beating. He was found in an alley and was minding his own business.
 

Your valuable input

 

We would love to hear any suggestions you might have for our Community Dinners.  Are there any programs or meal choices you wish were available for our neighbors? Please send us your feedback at communitydinnerls@gmail.com

          Summer Tortellini Pasta Salad            


           Ingredients 
  • (19-oz.) package frozen cheese tortellini
  • 2 cups chopped cooked chicken $
  • 1/4 cup sliced green olives
  • 1/4 cup sliced black olives
  • 1/4 cup diced red bell pepper $
  • 2 tablespoons chopped sweet onion $
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons mayonnaise $
  • 1 tablespoon red wine vinegar
  • 1 teaspoon herbes de Provence*
  • 1/4 cup canola oil $
  • Salt to taste $
  • Garnish: fresh parsley sprigs    
          Preparation
  1.  Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in large bowl. Stir in chicken and next 5 ingredients.
  2.  Whisk together mayonnaise, red wine vinegar, and herbes de Provence. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture, tossing to coat. Stir in salt to taste. Cover and chill at least 25 minutes. Garnish, if desired.
  3. *1 tsp. dried Italian seasoning may be substituted.
  4. Note: For testing purposes only, we used Rosetto Cheese Tortellini.
  5. Tuna Tortellini Salad: Substitute 1 (12-oz.) can albacore tuna, rinsed and drained well, for chicken. Prepare recipe as directed.

 

We are an organization for the community, by the community. We feed the underfed and well fed at 2649 North Francisco from
5-6:30PM each Wednesday and hope you can attend!

Christa Creps 
Director of Community Dinners 
communitydinnerls@gmail.com