As part of our Feed The House campaign and in honor of National Fresh Fruits and Vegetables Month, we released the Ronald McDonald House Charities® of Greater Washington, DC (RMHCDC) and Giant Food Spring and Summer recipe book – just in time for the First Day of Summer!
In an effort to promote health, wellness, and giving back, RMHCDC and Giant Food developed a digital cookbook containing hearty, healthy, and delicious recipes.
In times of stress and uncertainty, meal planning and adequate nutrition is often an afterthought. Especially when you’re dealing with a critically-ill child, like the families cared for by RMHCDC, who are spending most days in the hospital.
The spring/summer recipe book contains: Breakfast (10), Entrees (27), Side Dishes (26), and Desserts (10). Each recipe page includes serving size, prep and cooking time, a full list of ingredients, and cooking steps - all accompanied by a final product image.
“We don’t know what kind of access they have to healthy meals, so we want to be the ones to provide that for them,” said Kristen McGill.
Sarah Quillen, Vice President of Development and Marketing at RMHCDC joined Kristen McGill, Registered Dietician at Giant Food, on WJLA Good Morning Washington to demonstrate two of the cookbook’s delicious recipes: Kale and Strawberry Quinoa Salad and Chocolate-Coffee Truffle Tart for dessert.
Watch the segment by clicking on the link or picture below: https://wjla.com/features/good-morning-washington/feeding-families-in-need-throughout-greater-washington
“We rely heavily on volunteer help to come and make meals for the families. We want them to spend all day with their children, helping them heal… and easing their stress,” said Sarah Quillen. “We have volunteers come in to our kitchen to make meals like this and the Feed The House program offers them healthy, convenient, really easy-to-make recipes.”