Remembering Our Heritage with Food


Tammi and Katie sorting through food pantry donations

The much anticipated International Luncheon took place on November 14th, 2014.

The origin of the 15 dishes ranging from Italian and Mexican, to Ukrainian and Irish, just to name a few. Some of the most popular dishes were the Stuffed Eggplant by Joe Ferolito; the Green Chili Stew by Alan Espinoza, and of course the winning lasagna by Chef Kimberly Waisner. In order to enjoy the delicious dishes, employees were asked to bring in canned goods which were then donated to the Woburn Food Pantry. Below are some of the most popular recipes that you can share with your family.

Thank you all for contributing!

Arancini Rice Balls (Tammi Gott)
  • 4 cups of cooked white rice, cooled
  • 1 cup of parmesan cheese
  • 6 eggs
  • 2 cups of Italian-style breadcrumbs
  • fresh mozzarella
  • olive oil

Thoroughly combine the rice, parmesan cheese, and 1 egg. Form each arancino by taking a small portion of the mixture, squeezing it firmly, and stuffing one cube of mozzarella inside each ball. Whisk together the remaining 2 eggs. Dip each arancino in the eggs and then in the breadcrumbs. Refrigerate for 1 hour. Place a large pot over medium heat; add enough olive oil to have 4 inches in the pot. Heat the oil to 375ºF, add 2 or 3 of the breaded arancini to the pot, and fry them until golden brown, transfer them to a paper towel-lined plate.

zoomed in view of fried arancini balls on a paper towel

Kale Soup (Joe Cavallaro)
  • 1 onion, chopped
  • 4 quarts of beef broth
  • 2 packages of chorizo
  • 2-4 potatoes
  • 2 (10oz) packages of kale
  • 1 can of kidney beans

Add first the onion, broth, chorizo, potatoes, and kale to the pot and bring to a boil – reduce heat and simmer for 15 minutes. Add kidney beans and continue to simmer for another 15 minutes, salt and pepper to taste.

a steaming bowl of Portuguese kale and chorizo soup
Caldo Verde
QUOI Media Group (Permissions)

Chicken Marbella (Lila Tocci)
  • 4 chickens, quartered
  • 1 head of garlic
  • 1/4 cup of oregano
  • 1/2 cup of red wine vinegar
  • 1/2 cup of olive oil
  • 1 cup of pitted prunes
  • 1/2 cup of pitted green olives
  • 1/2 cup of capers with a bit of juice
  • 6 bay leaves
  • 1 cup of brown sugar
  • 1 cup of white wine
  • 1/4 cup of Italian parsley

Combine chicken quarters, garlic, oregano, pepper, and coarse salt to taste, vinegar, olive oil, prunes, olives, capers with juice, and bay leaves. Marinate overnight. Arrange chicken in baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour in the white wine. Bake for 1 hour. Sprinkle with parsley, then serve.

Chicken Marbella in a silver pan, with parsley sprinkled on top
Chicken Marbella
kochtopf (Permissions)

Lasagna (Kimberly Waisner)
  • 1 package of lasagna
  • 1 package of white American cheese
  • 1 cup of parmesan cheese
  • 1/4 cup of parsley
  • 1 lb. of ground beef
  • 1 package of shredded mozzarella cheese
  • 2 eggs
  • 1 container of ricotta cheese
  • 1 jar of spaghetti sauce

Mix American cheese, parmesan cheese, ricotta, parsley, and eggs. In a frying pan, saute ground beef, drain, and then add the spaghetti sauce to the pan. Cook lasagna per box instructions. Place 5 strips of lasagna in a baking dish. Spread cheese mixture on top of lasagna noodles. Spread spaghetti sauce on top of the cheese mixture. Spread shredded mozzarella on top of the sauce. Repeat another layer of lasagna, cheese mixture, sauce, and shredded mozzarella. Bake at 350 for 45 minutes, or until it bubbles around corners.

lasagna in a glass dish, on top of burlap table cover