First, you get the call, or see the notification…sometimes it’s expected but often, it is not. It’s good news, or bad, that motivates you…and, if you are like me, the news sends you to the kitchen. Whether it be a new baby, or new neighbor, a surgery or a death, we want to show that we care. 

My friend, Charlyn Fargo Ware, RD shared a few thoughts about food prepared and taken to friends and neighbors. She fondly remembers her mother’s chicken and broccoli casserole, and her friend’s calico beans. She feels that sharing food during a busy or stressful time is so much more than sustenance, it is sharing a “bit of our heart to help a friend”.  So, what do you take?  Are you, known for your ____(fill in the blank)?  Or do you try to accommodate the recipients’ preferences, e.g. cereal bars for the children? I only have one rule: no dessert. My aversion to taking desserts stems from my grandmother’s funeral in the early 80’s when there were 17 Bundt cakes (I admit, the Bundt pan was new then). I always try to bring a vegetable or salad. I have found that churches often provide meat for a funeral dinner and there is always plenty of dessert. 

Whatever you decide to bring, whether it be a whole meal or just one dish, here are a few tips to ensure your gift of food is safe and easy to use. 

• Disposable pans are great! 
• When you prepare the food wash your hands and make sure to cook food to the USDA-safe temperature for the specific type of food (note casseroles are 165°)
• Use insulated carriers or coolers to keep hot foods hot (140°) and cold foods cold (40°) during transport.
• If you are bringing a cold dish to be reheated, include detailed instructions on how to reheat. Write the instructions on the top of the dish (a well-intentioned recipe card can get lost in the shuffle) 

This is a perfect time to “do you”, whatever you take is always appreciated. What you bring is part of your story. It’s sharing a bit of yourself through food to say you care. 

Here are a couple of my go-to recipes: (remember to wash hands before preparing food) Both of these salads store well and are versatile enough to serve with almost anything. 

MIXED VEGETABLE SALAD
1 16-ounce package of frozen mixed vegetables (cook and drain)
1 cup diced celery
½ cup diced onion
½ cup slivered almonds

Make a thin sauce of:
1/3  cup sugar or sugar substitute 
½ cup vinegar
1 Tablespoon mustard
Cook sauce until it boils. Toss with vegetables. Chill well before serving.

RED AND GREEN HOLIDAY SLAW
 5 cups shredded red cabbage
½ cup dried cranberries or cherries
2 large Granny Smith apples, thinly sliced
1/3 cup walnuts

Dressing:
¼ cup apple cider vinegar
1 Tbsp. Sugar
1 tsp. Dijon mustard
3 Tbsp. olive oil

Mix slaw ingredients in large bowl. Mix dressing ingredients, poor over slaw. Cover and refrigerate for 1 hour. Makes 16 servings

Nutrition facts per serving:
80 calories, 4.5g fat (0 trans fat & cholesterol), 10.0 mg sodium, 11g  total carbohydrate, 2 g dietary fiber, 8 g sugars, 1 g protein