Small Business Spotlight Midwest Food Bank Needs Your Help
It’s been a while since we’ve spotlighted one of our Dellutri Law Group Passion Projects, but Midwest Food Bank could use help more than ever right now. The Midwest Food Bank is a volunteer-based, national food bank that also focuses on being faith-based. With COVID-19, 2020 has been an interesting year for everyone. Midwest Food Bank has experienced a roughly 130% increase in demand for food, and they have distributed 13.4 million pounds of food so far this year (they distributed 7.9 million pounds of food for all of 2019!). Executive Director Karl Steidinger says, “We have a number of volunteer opportunities available ranging from loading trucks on distribution day to repackaging bulk food items. With the COVID-19 situation being what it is, we are trying to limit group sizes to help with distancing.” If you would like to support the efforts of Midwest Food Bank here locally, you can like their Facebook page and share volunteer requests with your friends. You can also reach out to Tanya at 239-690-1722, ext. 102, for an upcoming list of opportunities and ask her to be added to their email list! If you would like to donate monetarily, you can do so by visiting MidwestFoodBank.org/locations/fort-myers-fl/donate-florida . Every $1 donated turns into $34 of distributed food!
Minty Carrot Top Pesto
Employee Spotlight
Meet Lauren Horton
Inspired by YupItsVegan.com
Pesto may sound like a fancy ingredient on restaurant menus, but you can make it at home in minutes! This vegan recipe is a great way to use spare carrots tops, and it tastes delicious as a pasta sauce (thinned with water) or a cracker spread.
Lauren Horton has been a member of our family for nearly five years now. If you’ve dealt with our bankruptcy department in the last five years, then chances are, you’ve spoken with Lauren! And if you’ve been following our firm for a while, you might remember us talking about her being an identical twin and having younger twin siblings. Now, we have big news to share and we need your help! Lauren is expecting her first bundle of joy at the end of January. She and her family are thrilled! If you’d like to pass along any helpful tips, she welcomes them! Congrats!!
INGREDIENTS
• 1 large bunch carrot tops • 1 clove garlic, chopped
• 2 tbsp red wine vinegar • Salt and pepper to taste • 3 tbsp olive oil
• 1/4 cup fresh mint • 4 chives, chopped
DIRECTIONS
1. To blanch the carrot tops, bring a pot of salted water to a boil. Meanwhile, prepare a large bowl of ice water. Remove the stems from the carrot tops and add the greens to the water. Boil for 3 minutes, then drain the water and dunk the tops in ice water. When they’re cool, wring out the extra liquid. 2. Use a food processor to blend the carrot tops and all other ingredients except olive oil. Add 1 tbsp of olive oil at a time to the food processor and blend until the pesto is smooth. Taste and serve!
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