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DTSTART;TZID=America/New_York:20260615T170000
DTEND;TZID=America/New_York:20260615T180000
DTSTAMP:20260605T155119
CREATED:20260527T133716Z
LAST-MODIFIED:20260529T140557Z
UID:10005316-1781542800-1781546400@dokindworks.org
SUMMARY:Make Vegetable Soup to Share With Others
DESCRIPTION:Join KindChef Alexa to make Vegetable Soup (based on this recipe from Love and 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. \nConnect to Zoom event \n\n\nVegetable Soup\n\n\n\nIngredients\n\n6 tablespoons extra-virgin olive oil\n3 medium yellow onions\, diced\n1 tablespoon sea salt\, more to taste\nFreshly ground black pepper\n3 medium carrots\, diced\n3 small sweet potatoes\, diced\n3 (14.5-ounce) cans fire roasted diced tomatoes\n12 garlic cloves\, chopped\n2 tablespoons dried oregano\, or 6 tablespoons chopped fresh thyme or rosemary\n1/2 teaspoon red pepper flakes\, plus more to taste\n12 cups vegetable broth\n6 bay leaves\n3 cups halved cherry tomatoes\n3 cups chopped green beans\n3 zucchinis\, diced\n3 (15-ounce) cans chickpeas\, drained and rinsed\n1/3 cup white wine vinegar\n4.5 cups chopped kale\n\nInstructions\n\n\nHeat the oil in a large pot over medium heat. Add the onions\, salt\, and several grinds of pepper\, and cook\, stirring occasionally\, for 8 minutes.\nAdd the carrots and sweet potatoes\, stir and cook 2 more minutes.\nAdd the canned tomatoes\, garlic\, oregano\, and red pepper flakes. Stir in the broth and bay leaves. Bring to a boil\, then reduce the heat to a simmer and cook\, covered\, for 20 minutes.\nStir in the cherry tomatoes\, green beans\, zucchinis\, chickpeas\, and cover and cook 10 to 15 more minutes\, until the green beans are tender.\nStir in the vinegar and the kale and cook for 5 minutes\, until the kale is wilted. Season to taste and serve.\n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Vegetable 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. \n\nRainbow 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 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon\, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open\, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer\, leave a message and she should get back within a few minutes\, or try calling the Rainbow Pantry cellphone: 240-639-2293).   \nSo What Else 4924 Wyaconda Road\, Rockville\, 240-705-4345. Kindly list all ingredients used\, when dropping off at this location. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot.  Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park\, walk up to the glass door at the bottom of the black ramp\, ring the doorbell\, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.\nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports). Drop off Tuesdays\, Wednesdays\, or Fridays 8 am-4:30 pm.\nGoods for Good 5830 Nebraska Ave NW\, Washington\, DC 20015: Drop-off Monday-Friday 10am-4pm.  \nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. Leave donations on the table around the back. Drop off anytime!\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n 
URL:https://dokindworks.org/project/make-vegetable-soup-to-share-with-others/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
ATTACH;FMTTYPE=image/jpeg:https://dokindworks.org/wp-content/uploads/2025/02/vegetable-soup-recipe-704x1024-1-e1739816817103.jpg
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260621T170000
DTEND;TZID=America/New_York:20260621T180000
DTSTAMP:20260605T155119
CREATED:20260522T225427Z
LAST-MODIFIED:20260529T141501Z
UID:10005310-1782061200-1782064800@dokindworks.org
SUMMARY:KindSoup for Students - Make Lemony Carrot and Cauliflower Soup to Share With Others
DESCRIPTION:Join us online for KindSoup for Students as we make a Lemony Carrot and Cauliflower Soup (based on this recipe from NY Times). 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. \nStudents 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.  \nIn order to receive SSL Hours \n\nTake a picture during preparation\, of the finished product\, and at delivery\nreport on where you shared your KindSoup \nComplete this SSL Form  \n\nConnect to Zoom event \n\n\nLemony Carrot and Cauliflower Soup\n\n\n\n\n1/4 cup coriander seeds\n1/3 cup extra-virgin olive oil\, more for serving\n4 large white onions\, peeled and diced (8 cups)\n18 cups water\n8 large garlic cloves\, finely chopped\n20 medium carrots (4 pounds)\, peeled and cut into ½-inch pieces (8 cups)\n2 tablespoons kosher salt\, more as needed\n3/4 cup white miso\n4 small heads (or 2 large heads) of cauliflower\, trimmed and cut into florets\n2 teaspoons lemon zest\n1/2 cup lemon juice\, more to taste\nSmoky chile powder\, for serving\nCoarse sea salt\, for serving\nCilantro leaves\, for serving\n\nSoup Instructions\n\n\n\nIn a large\, dry pot over medium heat\, toast coriander seeds until fragrant and dark golden-brown\, 2 to 3 minutes.\nTransfer to a mortar and pestle and coarsely crush.\nReturn the pot to medium heat. Add the oil and heat until warm. Stir in onions; cook\, stirring occasionally\, until soft and lightly colored\, 7 to 10 minutes. Stir in garlic and cook 1 minute.\nAdd carrots\, crushed coriander\, salt and 18 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook\, uncovered\, 5 minutes. Stir in cauliflower and cook\, covered\, over medium-low heat until the vegetables are very tender\, about 10 minutes.\nRemove the soup from the heat. Using an immersion blender\, purée the soup until smooth. (Alternatively\, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary\, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile\, sea salt and cilantro leaves.\n\n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nSTUDENTS:  \nPrior to our Sunday\, June 21st cooking session:  \n\nConfirm your participation by signing up at the bottom of this page\nGather your ingredients\nMake 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\nHave 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)\n\nHave 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. \nEveryone’s first name should identify them on our zoom screen please. \nSee you soon!!\nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Lemony Carrot and Cauliflower Soup” and any relevant food allergy info (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. \n\nRainbow 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 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon\, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open\, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer\, leave a message and she should get back within a few minutes\, or try calling the Rainbow Pantry cellphone: 240-639-2293).   \nSo What Else 4924 Wyaconda Road\, Rockville\, 240-705-4345. Kindly list all ingredients used\, when dropping off at this location. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park\, walk up to the glass door at the bottom of the black ramp\, ring the doorbell\, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.\nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports). Drop off Tuesdays\, Wednesdays\, or Fridays 8 am-4:30 pm.\nGoods for Good 5830 Nebraska Ave NW\, Washington\, DC 20015: Drop-off Monday-Friday 10am-4pm.  \nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. Leave donations on the table around the back. Drop off anytime!\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n\nOnline KindSoup for Students
URL:https://dokindworks.org/project/kindsoup-for-students-make-lemony-carrot-and-cauliflower-soup-to-share-with-others/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
ATTACH;FMTTYPE=image/webp:https://dokindworks.org/wp-content/uploads/2025/03/Lemony-Carrot-and-Cauliflower-Soup-e1741031150673.webp
GEO:37.09024;-95.712891
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260622T170000
DTEND;TZID=America/New_York:20260622T180000
DTSTAMP:20260605T155119
CREATED:20260527T135025Z
LAST-MODIFIED:20260529T141509Z
UID:10005318-1782147600-1782151200@dokindworks.org
SUMMARY:Make Leek\, Fennel\, and Squash Soup to Share With Others
DESCRIPTION:Join KindChef Alexa to make a Leek\, Fennel\, and Squash Soup (based on this recipe from America’s Test Kitcheb.) 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. \nConnect to Zoom event \n\n\nLeek\, Fennel\, and Squash Soup\n\n\n\nIngredients\n\n4½ pounds leeks\n3 fennel bulbs\n4½ pounds kabocha squash (original)\, butternut or sweet potato\, peeled and in 1 in chunks\n3 pounds hot Italian sausage\, casings removed (original recipe)\, plant-based sausage\, ground chicken\, or extra beans/greens\n12 garlic cloves\, peeled and sliced thin\n3+ tablespoons extra-virgin olive oil\n3/4 teaspoon table salt\n3 bay leaves\n12 sprigs fresh thyme\n18-20 cups vegetable or chicken broth\n3 (15-ounce) cans cannellini beans\, rinsed\n1½ cup finely chopped fresh parsley\n\nBefore You Begin: The final texture of the soup relies on the starchiness of the kabocha squash\, but in a pinch you can use butternut squash. (You can skip peeling the kabocha squash if you prefer.) \nInstructions (based on original kabocha and sausage recipe)\n\n\nTrim root end of the leeks and remove tough dark-green ends. Halve lengthwise and cut into ½-inch pieces. Wash and drain thoroughly. Transfer to bowl and set aside.\nRemove stalks and fronds from fennel bulbs. Halve bulb\, remove core\, and cut into ¼-inch pieces. Add to bowl with leeks.\nHalve the kabocha squash. Scrape out seeds\, then peel and cut squash into 1-inch pieces. Set aside. (See options in ingredient list.)\nCook hot Italian sausage (or options) in Dutch oven over medium-high heat until browned\, 5 to 7 minutes\, breaking up meat with wooden spoon.\nUse slotted spoon to transfer sausage to plate\, leaving fat behind in pot; set sausage aside.\nAdd leeks\, fennel\, the thinly sliced garlic cloves\, 3+ tablespoon extra-virgin olive oil\, 3/4 teaspoon table salt\, bay leaves and thyme sprigs to pot. Reduce heat to medium and cook\, stirring occasionally\, until vegetables are tender and just beginning to brown\, about 7 minutes.\nStir in squash; broth; cannellini beans\, rinsed; and sausage\, scraping up any browned bits. Cover pot\, increase heat to high\, and bring soup to vigorous simmer.\nReduce heat to medium and simmer vigorously until squash is tender\, 20 to 25 minutes\, adjusting heat as needed.\nRemove pot from heat\, discard bay leaves and thyme sprigs\, and stir in finely chopped fresh parsley. Season with salt and pepper to taste. Serve.\n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Leek\, Fennel\, and Squash 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. \n\nRainbow 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 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon\, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open\, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer\, leave a message and she should get back within a few minutes\, or try calling the Rainbow Pantry cellphone: 240-639-2293).   \nSo What Else 4924 Wyaconda Road\, Rockville\, 240-705-4345. Kindly list all ingredients used\, when dropping off at this location. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot.  Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park\, walk up to the glass door at the bottom of the black ramp\, ring the doorbell\, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.\nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports). Drop off Tuesdays\, Wednesdays\, or Fridays 8 am-4:30 pm.\nGoods for Good 5830 Nebraska Ave NW\, Washington\, DC 20015: Drop-off Monday-Friday 10am-4pm.  \nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. Leave donations on the table around the back. Drop off anytime!\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n 
URL:https://dokindworks.org/project/make-leek-fennel-and-squash-soup-to-share-with-others/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
ATTACH;FMTTYPE=image/jpeg:https://dokindworks.org/wp-content/uploads/2026/05/Leek-and-Squash-Soup-e1779889970853.jpeg
GEO:37.09024;-95.712891
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260629T170000
DTEND;TZID=America/New_York:20260629T180000
DTSTAMP:20260605T155119
CREATED:20260527T141620Z
LAST-MODIFIED:20260601T182302Z
UID:10005317-1782752400-1782756000@dokindworks.org
SUMMARY:Make (Spicy) Miso Lentil Soup to Share With Others
DESCRIPTION:Join KindChef Alexa to make a (Spicy) Miso Lentil Soup (based on this recipe from the New York Times.) 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. \nConnect to Zoom event \n\n\n(Spicy) Miso Lentil Soup\n\n\n\nIngredients\n\n4 cups green or brown lentils\n3 cups long-grain white rice (or orzo or brown rice)\nSalt (to taste\, scaled up as needed during cooking)\n4 (5-ounce) packages fresh baby spinach (about 24 cups\, not packed)\n10 tablespoons white miso\n4 inches fresh ginger\, unpeeled and thinly sliced\n4 to 8 serrano or jalapeño chiles\, destemmed and halved (depending on heat preference)\n4 limes\, halved\n1/4 cup toasted sesame oil\, plus more for serving\n16 ounces (1 pound) shiitake mushrooms\, destemmed and thinly sliced\n24 cups water\n\nInstructions\n\n\nIn a medium or large pot\, saute the mushrooms in oil with 1/4 teaspoon salt over medium heat ntil the mushrooms are browned\, 7 to 9 minutes. Set aside. \nIn the same pot\, bring 24 cups of water\, the lentils\, rice and 1/4 teaspoon salt to a boil over high. Reduce heat\, cover and simmer\, stirring occasionally\, until the lentils are tender but not mushy and the rice is falling apart\, 15 to 20 minutes.\nWhile the soup is simmering\, in a blender\, combine 1 cup water\, the spinach\, miso\, ginger\, four serrano or jalapeño chiles and the juice from two limes. Blend until smooth. Because the mixture will be thinned by the soup\, it should be slightly too spicy; blend in more serrano until it is. Set aside.\nWhen the lentils are ready\, turn off the heat. Stir in the blended greens. (Mixture will thicken as it sits). Season to taste with salt\, then serve topped with the mushrooms\, a squeeze of lime and a few drops of sesame oil.\n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “(Spicy) Miso Lentil 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. \n\nRainbow 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 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon\, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open\, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer\, leave a message and she should get back within a few minutes\, or try calling the Rainbow Pantry cellphone: 240-639-2293).   \nSo What Else 4924 Wyaconda Road\, Rockville\, 240-705-4345. Kindly list all ingredients used\, when dropping off at this location. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot.  Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park\, walk up to the glass door at the bottom of the black ramp\, ring the doorbell\, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.\nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports). Drop off Tuesdays\, Wednesdays\, or Fridays 8 am-4:30 pm.\nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. Leave donations on the table around the back. Drop off anytime!\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n 
URL:https://dokindworks.org/project/make-spicy-miso-lentil-soup-to-share-with-others-2/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
ATTACH;FMTTYPE=image/webp:https://dokindworks.org/wp-content/uploads/2025/06/Miso-Lentil-Soup-e1749483435448.webp
GEO:37.09024;-95.712891
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260706T170000
DTEND;TZID=America/New_York:20260706T180000
DTSTAMP:20260605T155119
CREATED:20260527T141959Z
LAST-MODIFIED:20260529T135850Z
UID:10005271-1783357200-1783360800@dokindworks.org
SUMMARY:Make Sweet Corn Gazpacho to Share With Others
DESCRIPTION:Join KindChef Alexa to make a Sweet Corn Gazpacho (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. \nConnect to Zoom event \n\n\nSweet Corn Gazpacho\n\n\n\nIngredients\n\n12 ears corn\, kernels and juices\, reserve 1 cup for garnish\n4 large yellow heirloom tomatoes\, chopped \n4 yellow pepper\, stemmed\, seeded\, and chopped\n4 cups cucumber\, peeled and chopped\n1 cup extra-virgin olive oil\n1/3 cup sherry vinegar\n2 teaspoons sea salt\, to taste\nfreshly ground black pepper\, to taste\n\nfor garnish:\n\nreserved corn kernels\nsliced cherry tomatoes\nchopped basil and/or microgreens\n\ncomments that people sent in to consider before making yours:\n\ntry roasting the corn\, tomatoes and pepper\, in advance\ncan also quickly blanch the corn before blending\nsubstitute lime juice for the vinegar\nmake it a meal by sauteing up some shrimp with Old Bay Seasoning and adding it choppied to each bowl\n\nInstructions\n\n\nIn a blender\, combine the corn\, tomato\, pepper\, cucumber\, olive oil\, sherry vinegar\, salt\, and pepper and blend until smooth. Season to taste.\nServe with the reserved corn kernels\, cherry tomatoes\, and herbs.\n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Sweet Corn Gazpacho” 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. \n\nRainbow 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 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon\, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open\, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer\, leave a message and she should get back within a few minutes\, or try calling the Rainbow Pantry cellphone: 240-639-2293).   \nSo What Else 4924 Wyaconda Road\, Rockville\, 240-705-4345. Kindly list all ingredients used\, when dropping off at this location. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot.  Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park\, walk up to the glass door at the bottom of the black ramp\, ring the doorbell\, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.\nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports). Drop off Tuesdays\, Wednesdays\, or Fridays 8 am-4:30 pm.\nGoods for Good 5830 Nebraska Ave NW\, Washington\, DC 20015: Drop-off Monday-Friday 10am-4pm.  \nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. Leave donations on the table around the back. Drop off anytime!\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n 
URL:https://dokindworks.org/project/make-soup-to-share-with-others-3/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
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GEO:37.09024;-95.712891
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