KindSoup for Students - Make Creamy Summer Squash Soup to Share With Others
2026-09-06 17:00 - 18:00 (America/New_York) | Virtual Gathering, United States
Join us online for KindSoup for Students as we make a Creamy Summer Squash Soup (based on this recipe from Peel with Zeal). After completing your soup, and sharing some with your family, freeze and label the rest for donation, then drop off at one of our participating food assistance providers.
Students can earn 1 Student Service Learning Hour for every 2 quarts of frozen soup made with the group and delivered to others. There is a maximum of 10 quarts that can qualify for any given day (5 SSL hours). Most recipes render at least 6 quarts of soup, 3 SSL hours.
In order to receive SSL Hours

Take a picture during preparation, of the finished product, and at delivery
report on where you shared your KindSoup
Complete this SSL Form

Connect to Zoom event

Creamy Summer Squash Soup

6 tablespoons olive oil
3 medium yellow onions, diced
3 large carrots, peeled and diced
3 medium Russet potatoes, peeled and diced
6 garlic cloves, sliced
3 tablespoons tomato paste
3 teaspoons cumin
3 teaspoons kosher salt
1 1/2 teaspoons paprika
1 1/2 teaspoons dried oregano
3/4 teaspoons black pepper
3/4 teaspoons cayenne OR Aleppo pepper
15 cups vegetable broth
3 cups red lentils, picked through (for small stones) and rinsed
3 teaspoons dried mint
3 lemons

Soup Instructions

Heat the olive oil in a large, heavy-bottomed pot. Once the oil is hot, add the diced onions and sauté for 4 minutes.
Add the diced carrots and diced potatoes to the pot. Sauté for 4 minutes, stirring occasionally.
Add the garlic cloves and stir for 30 seconds.
Add the tomato paste, cumin, salt, paprika, oregano, black pepper, and cayenne. Stir for 30 seconds and then deglaze the bottom of the pot with a small amount of the chicken or vegetable stock.
Add the remaining stock and lentils. Stir and increase heat till the soup is boiling. Reduce the heat and allow to simmer for 30 minutes. Stir occasionally.
If the soup is getting too thick, add water or more broth. Remove the soup from the heat and stir in the dried mint. Using an immersion blender or a stand blender, blend the soup till it’s creamy and all the ingredients are incorporated.
Optional Paprika Oil – Heat the oil in a small pot and add the paprika. Stir to combine and remove from heat. Continue to stir till fully incorporated.
Serve with lemon wedges. If you’d like, add a sprinkle of chopped parsley and a drizzle of paprika oil

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
STUDENTS:
Prior to our Sunday, September 6th cooking session:

Confirm your participation by signing up at the bottom of this page
Gather your ingredients
Make sure that you have either a Soup Pot large enough to hold all of this soup, or two smaller ones that will together hold it all
Have 6 quart sized plastic soup containers with tight fitting lids (ask your neighbors if you could have theirs rather than them recycling them – they will be thrilled)

Have all of your ingredients and cooking tools out and ready for when you sign on to our zoom at 5pm. (long hair should be tied back, and everyone should start with freshly washed hands and gloves if you have them) You can start peeling and chopping your veggies while you wait for us to begin.
Everyone’s first name should identify them on our zoom screen please.
See you soon!!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Creamy Summer Squash Soup” and common allergens (such as nuts, eggs, wheat, dairy, vegan or vegetarian as appropriate) – which we will discuss on the call. Within one week, drop containers of frozen soup off at one of the following participating food assistance providers, and can give one quart away also to a person or family that is in your heart and/or going through a difficult time. You will report all KindSoups that you shared – with to the food assistance organization, or to those people whom you know.

Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 10am-1pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports): Drop off Tuesdays, Thursdays, or Fridays 9-11 am.
Goods for Good 5830 Nebraska Ave NW, Washington, DC 20015: Drop-off Monday-Friday 10am-4pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. (Leave donations on the table around the back): Drop off anytime!
Cordell Place 4715 Cordell Ave, Bethesda, MD, 240-316-5994. (Please knock on the main door and let staff know you are a KindWorks volunteer delivering soup, casserole, and/or banana bread. If no staff member is available, call 240-316-5994 for assistance. Street parking is available; if parking is limited, call ahead to arrange a curbside handoff with a staff member): Drop off anytime—the center is staffed 24/7.

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Online KindSoup for Students

Make Ottolenghi Green Gazpacho to Share With Others
2026-09-07 17:00 - 18:00 | Virtual Gathering, United States
Join KindChef Alexa to make a Ottolenghi Green Gazpacho (based on this recipe from by Yotam Ottolenghi).) After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Connect to Zoom event

Ottolenghi Green Gazpacho

Ingredients

6 stalks celery, with leaves
3 large green peppers, seeded
18 mini cucumbers, peeled
9 slices stale white bread, crusts removed
3 small or 1-2 larger green chiles, or to taste
1 head cloves garlic
2 teaspoons sugar
15 ounces lightly toasted walnuts
21 ounces baby spinach
3 ounces fresh basil leaves
1 ounce fresh parsley
2/3 cup sherry vinegar
1 cup or more to taste olive oil
4 ounces (about 120 grams) Greek yogurt
6 cups water
25 ounces (about 250 grams) ice cubes
5 teaspoons salt
3 dashes freshly ground white pepper

For the Croutons:

Gather the ingredients
Preheat the oven to 375 F / 190 C / Gas 5 and grab a baking sheet.
Cut the bread into 1-inch cubes and toss with the oil and a bit of salt. Spread on pan and bake for about 10 minutes, or until the croutons turn golden and crisp. Remove from the oven and allow to cool down.
Give the celery, peppers, cucumbers, bread, chili, and garlic a rough chop.
Place in a blender and add the sugar, walnuts, spinach, basil, parsley, vinegar, oil, yogurt, most of the water, half the ice cubes, the salt, and some white pepper.
Blitz the soup until smooth. Add more water, if needed, to get preferred consistency. Taste the soup and adjust the seasoning.
Add the remaining ice and pulse once or twice, just to crush it a little.
Serve at once, with the croutons.

Instructions

Put the barley in a large saucepan with enough water to cover by 3 inches and ½ teaspoon of salt. Bring to a slow, steady simmer, then cover, and cook until the barley is fully tender, 30 to 45 minutes. Drain, saving the water in a large bowl for the soup.
While the barley is cooking, detach the florets and any small leaves from the broccoli. Peel the main stems and the florets’ stems. Rinse the broccoli well.
Fill a large soup pot with water and bring to a boil. Add 5 tablespoons salt and the thick, main broccoli stems. (The salt is to keep the broccoli green and it will not make it too salty.) Cook for 7 or 8 minutes, then add the florets. When the water returns to a boil, cook for another 10 minutes or so, then drain. Chop the broccoli rather fine and set aside.
Put the olive oil and garlic in the soup pot, turn on the heat to medium, and cook, stirring frequently, just until the garlic turns a deep ivory, about 1 ½ minutes.
Add the broccoli and cook for 2 or 3 minutes, turning it over from time to time to coat it well. Add the cannellini beans and cooked barley and stir once or twice.
Add enough of the barley cooking water to cover by at least 2 inches, using fresh water if you need more. Put in the bouillon cube and several grindings of pepper, and stir for 15 or 20 seconds. Bring to a simmer and cook for about 5 minutes. Taste and correct for seasoning. Serve with a trickle of olive oil in each bowl.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Ottolenghi Green Gazpacho” and common allergens (such as nuts, eggs, wheat, dairy, vegan or vegetarian as appropriate) – which we will discuss on the call. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 10am-1pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports): Drop off Tuesdays, Thursdays, or Fridays 9-11 am.
Goods for Good 5830 Nebraska Ave NW, Washington, DC 20015: Drop-off Monday-Friday 10am-4pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. (Leave donations on the table around the back): Drop off anytime!
Cordell Place 4715 Cordell Ave, Bethesda, MD, 240-316-5994. (Please knock on the main door and let staff know you are a KindWorks volunteer delivering soup, casserole, and/or banana bread. If no staff member is available, call 240-316-5994 for assistance. Street parking is available; if parking is limited, call ahead to arrange a curbside handoff with a staff member): Drop off anytime—the center is staffed 24/7.

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Make Basil Zucchini Soup to Share With Others
2026-09-21 17:00 - 18:00 | Virtual Gathering, United States
Join KindChef Alexa to make a Basil Zucchini Soup (based on this recipe from Love & Lemons). After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Connect to Zoom event

Basil Zucchini Soup

Ingredients

2 2/3 cups sliced leeks (the tender white and light green parts only)
1 to 2 Tablespoons Extra-virgin olive oil, for drizzling
4 garlic cloves, chopped
8 small zucchini, chopped + a few strands of spiralized or julienned zucchini for garnish
1 cup hemp seeds (can replace with Flax or Chia seeds)
juice of 2 lemons, more to taste
2 Tablespoons miso paste
4 cups water, more as needed for consistency
2 cups packed fresh basil
sea salt and freshly ground black pepper

garlic croutons:

8 cups cubed sourdough bread
2 garlic cloves, minced
Extra-virgin olive oil, for drizzling

Instructions

Slice the white and light green parts of the leek into rings. Rinse well, drain, and let dry.
Heat olive oil in a small skillet over medium-low heat. Add the leeks and 1/4 teaspoon salt and cook until very soft, 5 to 8 minutes. Taste one, the leeks should be a bit translucent and should not have a bitter taste. Stir in the garlic and cook for another 30 seconds. Remove from the heat.
In a blender, combine the leek mixture with the zucchini, hemp seeds, lemon juice, miso, water and a few grinds of pepper and blend until smooth. Add the basil and blend again. Taste and adjust seasonings, adding more lemon for brightness and salt to taste. Add more water if you prefer a thinner consistency.

Make the garlic croutons:

Preheat the oven to 350°F and line a baking sheet with parchment paper. On the baking sheet, toss the croutons with the garlic and a drizzle of olive oil. Bake until crisp, about 8 minutes.
Serve the soup at room temperature, or lightly chilled, with the garlic croutons and a drizzle of olive oil.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Basil Zucchini Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.

Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 10am-1pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports): Drop off Tuesdays, Thursdays, or Fridays 9-11 am.
Goods for Good 5830 Nebraska Ave NW, Washington, DC 20015: Drop-off Monday-Friday 10am-4pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. (Leave donations on the table around the back): Drop off anytime!
Cordell Place 4715 Cordell Ave, Bethesda, MD, 240-316-5994. (Please knock on the main door and let staff know you are a KindWorks volunteer delivering soup, casserole, and/or banana bread. If no staff member is available, call 240-316-5994 for assistance. Street parking is available; if parking is limited, call ahead to arrange a curbside handoff with a staff member): Drop off anytime—the center is staffed 24/7.

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Make Cozy Autumn Wild Rice Soup to Share With Others
2026-09-22 17:00 - 18:00 | Virtual Gathering, United States
Content is protected.

KindSoup for Students - Make Corn Chowder to Share With Others
2026-09-27 17:00 - 18:00 | Virtual Gathering, United States
Join us online for KindSoup for Students as we make a Corn Chowder (based on this recipe from Vegan Heaven). After completing your soup, and sharing some with your family, freeze and label the rest for donation, then drop off at one of our participating food assistance providers.
Students can earn 1 Student Service Learning Hour for every 2 quarts of frozen soup made with the group and delivered to others. There is a maximum of 10 quarts that can qualify for any given day (5 SSL hours). Most recipes render at least 6 quarts of soup, 3 SSL hours.
In order to receive SSL Hours

Take a picture during preparation, of the finished product, and at delivery
report on where you shared your KindSoup
Complete this SSL Form

Connect to Zoom event

Corn Chowder

12 medium-sized russet potatoes, cut into cubes
4 red bell pepper, cut into medium-sized chunks
20 cups corn kernels either fresh or frozen
8 stalks of celery, chopped
4 onion, finely chopped
8 carrots, sliced
8 bay leaves
2 teaspoon smoked paprika powder
2 teaspoon Cajun seasoning (optional) Omit if you don’t want the corn chowder to be a bit spicy!
16 cups vegetable broth
4 cup coconut milk
2 cup unsweetened almond milk
salt, to taste
black pepper, to taste
4 green onion, cut into rings
2 cup fresh parsley, chopped

Soup Instructions

Cut all the vegetables in bite-sized chunks or slices. Put 2 cups of the corn in a blender together with the coconut milk and the almond milk. Blend until smooth. Set aside.
In a large pot, sauté the onion in some oil until it becomes translucent. Then, add the vegetables, the spices, the bay leaves, the vegetable broth, and the pureed corn. Bring to boil and cook for about 15 minutes or until the vegetables are tender.
Discard bay leaves. Season with salt and pepper and sprinkle with the green onion and the fresh parsley. I like this corn chowder best with warm whole wheat baguette.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
STUDENTS:
Prior to our Sunday, September 27th cooking session:

Confirm your participation by signing up at the bottom of this page
Gather your ingredients
Make sure that you have either a Soup Pot large enough to hold all of this soup, or two smaller ones that will together hold it all
Have 6 quart sized plastic soup containers with tight fitting lids (ask your neighbors if you could have theirs rather than them recycling them – they will be thrilled)

Have all of your ingredients and cooking tools out and ready for when you sign on to our zoom at 5pm. (long hair should be tied back, and everyone should start with freshly washed hands and gloves if you have them) You can start peeling and chopping your veggies while you wait for us to begin.
Everyone’s first name should identify them on our zoom screen please.
See you soon!!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Corn Chowder” and common allergens (such as nuts, eggs, wheat, dairy, vegan or vegetarian as appropriate) – which we will discuss on the call. Within one week, drop containers of frozen soup off at one of the following participating food assistance providers, and can give one quart away also to a person or family that is in your heart and/or going through a difficult time. You will report all KindSoups that you shared – with to the food assistance organization, or to those people whom you know.

Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 10am-1pm.
Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports): Drop off Tuesdays, Thursdays, or Fridays 9-11 am.
Goods for Good 5830 Nebraska Ave NW, Washington, DC 20015: Drop-off Monday-Friday 10am-4pm.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. (Leave donations on the table around the back): Drop off anytime!
Cordell Place 4715 Cordell Ave, Bethesda, MD, 240-316-5994. (Please knock on the main door and let staff know you are a KindWorks volunteer delivering soup, casserole, and/or banana bread. If no staff member is available, call 240-316-5994 for assistance. Street parking is available; if parking is limited, call ahead to arrange a curbside handoff with a staff member): Drop off anytime—the center is staffed 24/7.

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Online KindSoup for Students

Bake Casseroles & Banana Breads for Goods for Good DC
2026-10-01 - 2026-10-31 | Goods for Good, 5830 Nebraska Ave NW, Washington, DC, 20015
Join our team in preparing nutritious and delicious casseroles and/or banana bread for the individuals served by Goods for Good in Washington, DC.
When you sign up below, you are committing to deliver four individual servings of a casserole or banana bread to the center during the month of October – Monday-Friday between 10:00 am-4:00 pm. (Note: Parents can drop off donations for their students. Please remember to snap a picture at drop-off for SSL approval.) You can sign up for additional slots to bring more, but students seeking SSL hours should note MCPS’s daily limit in the guidelines below.
Our recipe library has wonderful casserole suggestions, but you are welcome to deliver any type of nutritious casserole you wish to make. You can substitute zucchini bread or any other healthier type of quick bread in place of banana bread. And if you need of a recipe, we recommend this one for mini loaves of banana bread. Feel free to customize your breads with chocolate chips, raisins, etc. Whatever you make, be sure to note any allergens in your ingredients on the label (details below).
Health and Safety Information
In order to protect the quality of your donation and our program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for your donations!
How to Donate Your Meal Servings
Individually package up the number of servings you signed up to provide in small food containers with tight-fitting lids or zip-top bags. You can buy containers at the grocery store, or ask your friends and neighbors for their small take-out containers, and they’ll be thrilled to put their extras to good use!

Label each container and freeze. (Use this template to print six-per-page KindWorks labels off your own printer.) Labels should include

date prepared
your first name and last initial
type of casserole or banana bread
common allergens such as nuts, eggs, wheat, dairy
label vegan or vegetarian as appropriate

Deliver your frozen meals during the month of October – Monday-Friday between 10:00 am-4:00 pm to Goods for Good (5830 Nebraska Ave NW, Washington, DC). (Note: Parents can drop off donations for their students. Please remember to snap a picture at drop-off for SSL approval.)
Student Service Learning
Students who sign up in advance, participate in this project, and submit a completed KindWorks SSL Request Form can earn SSL hours at the following rate:

4 single casserole servings = 2 SSL hours
4 mini-loaves of quick bread = 2 SSL hours

Note: MCPS allows no more than 8 SSL hours in a 24-hour period.
Safety Reminder
As with all KindWorks projects, when you register you do so with the understanding that volunteering may involve physical activity, the handling of sharp objects and cooking apparatus, the lifting of heavy objects, contact with unidentified and unfamiliar persons, and will require the exercise of reasonable care to avoid injury and/or damage, and agree to assume any and all risks of personal injury or property damage.
Learn more about this KindWorks program

G4G Casserole & Banana Bread Donations

Bake Casseroles & Banana Breads for Goods for Good DC
2026-11-01 - 2026-11-30 | Goods for Good, 5830 Nebraska Ave NW, Washington, DC, 20015
Join our team in preparing nutritious and delicious casseroles and/or banana bread for the individuals served by Goods for Good in Washington, DC.
When you sign up below, you are committing to deliver four individual servings of a casserole or banana bread to the center during the month of November – Monday-Friday between 10:00 am-4:00 pm. (Note: Parents can drop off donations for their students. Please remember to snap a picture at drop-off for SSL approval.) You can sign up for additional slots to bring more, but students seeking SSL hours should note MCPS’s daily limit in the guidelines below.
Our recipe library has wonderful casserole suggestions, but you are welcome to deliver any type of nutritious casserole you wish to make. You can substitute zucchini bread or any other healthier type of quick bread in place of banana bread. And if you need of a recipe, we recommend this one for mini loaves of banana bread. Feel free to customize your breads with chocolate chips, raisins, etc. Whatever you make, be sure to note any allergens in your ingredients on the label (details below).
Health and Safety Information
In order to protect the quality of your donation and our program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for your donations!
How to Donate Your Meal Servings
Individually package up the number of servings you signed up to provide in small food containers with tight-fitting lids or zip-top bags. You can buy containers at the grocery store, or ask your friends and neighbors for their small take-out containers, and they’ll be thrilled to put their extras to good use!

Label each container and freeze. (Use this template to print six-per-page KindWorks labels off your own printer.) Labels should include

date prepared
your first name and last initial
type of casserole or banana bread
common allergens such as nuts, eggs, wheat, dairy
label vegan or vegetarian as appropriate

Deliver your frozen meals during the month of November – Monday-Friday between 10:00 am-4:00 pm to Goods for Good (5830 Nebraska Ave NW, Washington, DC). (Note: Parents can drop off donations for their students. Please remember to snap a picture at drop-off for SSL approval.)
Student Service Learning
Students who sign up in advance, participate in this project, and submit a completed KindWorks SSL Request Form can earn SSL hours at the following rate:

4 single casserole servings = 2 SSL hours
4 mini-loaves of quick bread = 2 SSL hours

Note: MCPS allows no more than 8 SSL hours in a 24-hour period.
Safety Reminder
As with all KindWorks projects, when you register you do so with the understanding that volunteering may involve physical activity, the handling of sharp objects and cooking apparatus, the lifting of heavy objects, contact with unidentified and unfamiliar persons, and will require the exercise of reasonable care to avoid injury and/or damage, and agree to assume any and all risks of personal injury or property damage.
Learn more about this KindWorks program

G4G Casserole & Banana Bread Donations

Bake Casseroles & Banana Breads for Goods for Good DC
2026-12-01 - 2026-12-31 | Goods for Good, 5830 Nebraska Ave NW, Washington, DC, 20015
Join our team in preparing nutritious and delicious casseroles and/or banana bread for the individuals served by Goods for Good in Washington, DC.
When you sign up below, you are committing to deliver four individual servings of a casserole or banana bread to the center during the month of December (Monday-Friday between 10:00 am-4:00 pm). Note: Parents can drop off donations for their students. Please remember to snap a picture at drop-off for SSL approval.) You can sign up for additional slots to bring more, but students seeking SSL hours should note MCPS’s daily limit in the guidelines below.
Our recipe library has wonderful casserole suggestions, but you are welcome to deliver any type of nutritious casserole you wish to make. You can substitute zucchini bread or any other healthier type of quick bread in place of banana bread. And if you need of a recipe, we recommend this one for mini loaves of banana bread. Feel free to customize your breads with chocolate chips, raisins, etc. Whatever you make, be sure to note any allergens in your ingredients on the label (details below).
Health and Safety Information
In order to protect the quality of your donation and our program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for your donations!
How to Donate Your Meal Servings
Individually package up the number of servings you signed up to provide in small food containers with tight-fitting lids or zip-top bags. You can buy containers at the grocery store, or ask your friends and neighbors for their small take-out containers, and they’ll be thrilled to put their extras to good use!

Label each container and freeze. (Use this template to print six-per-page KindWorks labels off your own printer.) Labels should include

date prepared
your first name and last initial
type of casserole or banana bread
common allergens such as nuts, eggs, wheat, dairy
label vegan or vegetarian as appropriate

Deliver your frozen meals during the month of December (Monday-Friday between 10:00 am-4:00 pm) to Goods for Good (5830 Nebraska Ave NW, Washington, DC). (Note: Parents can drop off donations for their students. Please remember to snap a picture at drop-off for SSL approval.)
Student Service Learning
Students who sign up in advance, participate in this project, and submit a completed KindWorks SSL Request Form can earn SSL hours at the following rate:

4 single casserole servings = 2 SSL hours
4 mini-loaves of quick bread = 2 SSL hours

Note: MCPS allows no more than 8 SSL hours in a 24-hour period.
Safety Reminder
As with all KindWorks projects, when you register you do so with the understanding that volunteering may involve physical activity, the handling of sharp objects and cooking apparatus, the lifting of heavy objects, contact with unidentified and unfamiliar persons, and will require the exercise of reasonable care to avoid injury and/or damage, and agree to assume any and all risks of personal injury or property damage.
Learn more about this KindWorks program

G4G Casserole & Banana Bread Donations
