SEPTEMBER
PLEASE HELP US STOCK OUR SHELVES
Here are a few suggestions for this month:
PLEASE HELP US STOCK OUR SHELVES
Here are a few suggestions for this month:
NON-PERISHABLE ITEMS
CEREAL
Baked Beans
Rice
Cake Mixes
Juice
Hamburger Helper type meals
Milk (Dry / Evaporated)
Pasta Sauce
Peanut Butter
Jelly & Jams
Toothpaste
Toilet Paper
Shampoo / Conditioner
Feminine Products
DIAPERS
Depends
Recyclable Shopping Bags
Laundry Detergent
Bar Soap
All donations can be dropped off at the following locations:
Canton Food Pantry, 960R Washington St., (rear of Rodman Building) most Mondays 7-8:30 am, and every Tue and Wed 8:30-11:15
Canton Co-Operative Bank, 671 Washington St., Mon-Fri 9am-5pm
Bank of Canton, 557 Washington St., Mon - Fri 9am-5pm
Canton Public Library, 786 Washington St., Mon 1-9pm, Tues-Thurs 9:30am-9:00pm
Pratt Realtors, Inc., 1475 Washington St., Daily 7am-5pm
Emma & Lucas of Canton for their food donation. They collected food from friends, neighbors & schools.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the shallots, carrots and 1/4 teaspoon of the salt. Cook until the carrots begin to soften, about 4 minutes. Add the orange juice, zucchini and the remaining 1/4 teaspoon salt. Bring to a boil. Cook until the juice thickens and the zucchini is tender, about 2 minutes. Add the zucchini mixture to the pasta.
For the dressing: Whisk together the mascarpone cheese, lemon juice, lemon zest and salt in a small bowl until smooth.
Pour the dressing over the pasta. Add the tomatoes and sausage slices and toss until coated. Season with salt.
SPECIAL THANKS:
Melina Ngan & Lauren Hernon of Canton for their generous donation. They raised money by making doll clothes among other items and selling them.Emma & Lucas of Canton for their food donation. They collected food from friends, neighbors & schools.
Round and Round Pasta
-
Ingredients:
- Pasta:
- 1 pound rotelle pasta
- 1/4 cup extra-virgin olive oil
- 2 shallots, thinly sliced
- 3 medium carrots, sliced into 1/4-inch rounds
- 1/2 teaspoon kosher salt
- 1/4 cup fresh orange juice
- 3 medium zucchini, trimmed and cut into 1/2-inch rounds
- 2 cups cherry tomatoes, halved
- 1 pound sweet Italian sausages, cooked, cooled and sliced into 1/2-inch rounds
- Dressing:
- 1/2 cup mascarpone cheese, at room temperature (4 ounces)
- 1 tablespoon lemon juice
- Zest of 1 large lemon
- 1 teaspoon salt, plus extra for seasoning
Directions
For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Place the pasta in a large bowl.Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the shallots, carrots and 1/4 teaspoon of the salt. Cook until the carrots begin to soften, about 4 minutes. Add the orange juice, zucchini and the remaining 1/4 teaspoon salt. Bring to a boil. Cook until the juice thickens and the zucchini is tender, about 2 minutes. Add the zucchini mixture to the pasta.
For the dressing: Whisk together the mascarpone cheese, lemon juice, lemon zest and salt in a small bowl until smooth.
Pour the dressing over the pasta. Add the tomatoes and sausage slices and toss until coated. Season with salt.
