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Fight Hunger, Serve Hope: Selfless Ways To Support Community Members In Need

By Family Features

August 24, 2023

With hectic day-to-day schedules and varying dietary needs, many families face the dreaded daily question: "What sounds good for dinner?" In contrast, millions struggle to put food on the table each night, impacting about 1 in 8 children, according to Feeding America. You can help support those in need through the Albertsons' "Fight Hunger, Serve Hope" Cause Program - an initiative to fight hunger in local communities during summer months when households with school-aged children face higher rates of food insecurity.

The company's private label will donate one meal for every O Organics product purchased, up to $7 Million and the equivalent of 28 million meals. Donations will be made to Nourishing Neighbors, a Program of Albertsons Companies Foundation, to Fund Grants dedicated to providing healthy meals for at-risk youth throughout the summer.

"While summertime sparks excitement for countless students, it also marks the unfortunate reality that millions of children face when they lose access to school cafeteria lunches and breakfasts they depend on throughout the school year," said Jennifer Saenz, EVP and Chief Merchandising Officer at Albertsons Companies. "As a company, we are committed to making a difference in the lives of children in need. For the first time, we are making it easier than ever for our customers to support this mission by connecting each purchase of our O Organics Brand to hunger relief efforts in the communities we serve."

Following the campaign period, families looking to help in their communities can give back in a variety of ways.

Donate Canned Goods
Once school is in session, many classrooms participate in canned food drives for a variety of causes while serving a dual purpose: feeding those in need and teaching children the importance of giving back. Sending your students to school with canned goods can show them the value of helping others and instill a sense of responsibility.

Volunteer At A Food Pantry
Sharing valuable resources like canned goods helps make a difference in communities, but local food pantries also need willing volunteers to sort and distribute food, among other duties. It can provide a unique sense of perspective as you meet other volunteers, improve the lives of people in your community and gain new skills.

In fact Hallandale Beach has a Food Pantry at The Hepburn Center. For additional information or to volunteer to drop off goods call: (954) 457-1460. The Hepburn Center is open Monday through Friday from 8:00 a.m. to 5:30 p.m.

Feeding South Florida, in Pembroke Park also has volunteer opportunities, visit: - Or call: (954) 518-1818 for more information.

Promote The Power Of Family Meals
Whether it's breakfast, lunch, dinner or all three, sharing a meal with neighbors can be a powerful moment. It provides an opportunity to connect while enjoying easy-to-make recipes like Ribeye Steak, Grape Tomato and Mushroom Kebabs; Grilled Chicken Salad with Goat Cheese, Fresh Raspberries and Pecans; and Mixed Berry-Lime Smoothie Bowl with Banana and Granola.

Ribeye Steak, Grape Tomato and Mushroom Kebabs
Total time: 30 minutes

• 2 Cloves of Garlic
• 1/2 Small bunch of Italian Flat-Leaf Parsley
• 1/4 Cup of O Organics Extra-Virgin Olive Oil
• 1/8 Cup of Red Wine Vinegar
• 2 Teaspoons of O Organics Dijon Mustard
• 1/2 Teaspoon of Salt
• 1/2 Teaspoon of Black Pepper
• 3/4 Pound of O Organics Ribeye Steak
• 1/2 Pint of O Organics Grape Tomatoes
• 1/4 Pound of O Organics White Mushrooms
• Green Pepper, sliced optional
• 1/2 Medium Red Onion
• 6 Skewers

Peel and mince the Garlic. Wash and dry the Parsley. Shave the Leaves off the Stems; discard the Stems and mince the Leaves.

In a large bowl, whisk the Minced Garlic, half the Minced Parsley, reserve the remainder for the Garnish, the Olive Oil, the Vinegar, the Dijon Mustard, the Salt and the Pepper.

Cut the Steak into cubes; transfer them to the Marinade bowl and toss to coat.

Wash the Tomatoes, the Mushrooms and the Green Pepper. Halve the Mushrooms. Add the Tomatoes, the Mushrooms and the Green Pepper to the Marinade. Peel the Onion and cut it into chunks and add them to the Marinade. Toss the Beef and the Vegetables until they are well coated.

Heat the grill pan, outdoor grill or skillet to Medium-High Heat.

Thread the Steak and the Vegetables onto the six skewers.

Cook the Kebabs in batches until the Steak is browned and the Vegetables are tender, 3-5 minutes per side. Transfer them to a plate and repeat with the remaining Kebabs.

To serve, plate the Kebabs and sprinkle them with the remaining Minced Parsley.

Grilled Chicken Salad With Goat Cheese, Fresh Blueberries and Pecans
Total time: 20 minutes

• 3/4 Pound of Boneless, Skinless O Organics Chicken Breasts
• 1/4 Teaspoon of Salt
• 1/8 Teaspoon of Black Pepper
• 2 Teaspoons of O Organics Extra-Virgin Olive Oil
• 1 Package 5 Ounces of O Organics Spring Mix
• 1 Package 6 Ounces of O Organics Blueberries or desired Berry
• 1/4 Cup of O Organics Pecan Halves
• 3 Tablespoons of O Organics Olive Oil
• 1 Tablespoon of O Organics Balsamic Vinegar
• 1/2 Log 4 Ounces of O Organics Goat Cheese

Pat chicken dry with paper towels and place on a cutting board. Cut chicken in half horizontally to form thin cutlets. Season with salt and pepper on both sides.

Preheat the grill pan, the outdoor grill or the skillet to Medium-High Heat.

Once the pan is hot, coat it with the Oil. Add the Chicken to the pan and grill it, turning it once, until it is cooked through for 3-4 minutes per side.

Wash and dry the Spring Mix. Place in a medium bowl.

Wash and dry the Blueberries. Add to a bowl with the Mixed Greens. Using a clean cutting board, roughly chop the Pecans. Add to the bowl.

Transfer the cooked Chicken to a cutting board and cut it into thin strips.

In a bowl, mix the Olive Oil and the Balsamic Vinegar to create the Dressing.

Add the Chicken and the Dressing to the Salad bowl; toss to combine.

To serve, divide the Salad between the plates or the bowls and crumble the Goat Cheese over the top.

Mixed Berry-Lime Smoothie Bowl With Banana and Granola
Total time: 10 minutes
Yield: 3 cups

• 1 Banana
• 1/2 Package 6 Ounces of O Organics Blackberries
• 1/2 Lime
• 2 Cups of O Organics Frozen Mixed Berries
• 1 Cup of Plain O Organics Greek Yogurt
• 4 Fluid Ounces of O Organics Whole Milk
• 1/8 Cup of O Organics Honey
• 1/4 Teaspoon of Ground Cinnamon
• 2/3 Cup of O Organics Granola of choice

Wash and dry the Banana and the Blackberries.

Peel and thinly slice the Banana and set it aside.

Zest and juice the Lime into a blender. Add the Frozen Mixed Berries, the Yogurt, the Milk, the Honey and the Cinnamon. Blend them on high speed until they are smooth for 1-2 minutes.

To serve, divide the Smoothie between the bowls and top them with the Banana, the Blackberries and the Granola.

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