Donated cars and trucks have the potential to bring hundreds and sometimes even thousands of dollars for Meals on Wheels food and daily human contact programs for seniors. Donating is easy, the pick-up is free, and your gift is tax-deductible.
To donate your vehicle, call 844-411-5768 or click the below link. A Meals on Wheels Vehicle Donor Support Representative is available seven days a week to answer donor inquiries with an average wait time of 30 seconds or less.
1 large bunch asparagus, trimmed, thinly sliced on a deep diagonal
4 garlic cloves, smashed
4 3″- long strips lemon zest
½ tsp. crushed red pepper flakes
8 large basil leaves
2 lemons, halved
2 oz. Parmesan, finely grated (about 1 cup), plus more for serving
Directions Step 1 Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.
Step 2 Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high until shimmering. Add asparagus, season with salt, and cook, stirring often, until just beginning to take on color, about 1 minute. Add garlic, lemon zest, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Remove from heat and let sit until pasta is done.
Step 3 Add pasta and basil to pot with asparagus mixture and return to medium-high heat. Squeeze juice from both lemons into pot and add 2 oz. Parmesan and 1 cup reserved pasta cooking liquid. Cook, tossing vigorously and adding more pasta cooking liquid if needed, until sauce is creamy and emulsified and pasta is coated, about 1 minute. Taste and season with more salt if needed. Remove and discard garlic.
Step 4 Divide pasta among bowls, placing a lemon strip in each, and top with more Parmesan.
1 teaspoon water, or use liquid from the tuna can if reserved
½ teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives, green onions or shallots
1 teaspoon hot sauce or Tabasco, or Chinese hot sauce
1 small egg, beaten
1 teaspoon olive oil, for frying the patties
1 teaspoon butter, melted with olive oil, for frying patties
Drain the tuna. Drain the liquid from the can. If using water-packed tuna, reserve about 1 teaspoon tuna water and 1 teaspoon olive oil to it, to add to the tuna in the next step of prep.
Mix the tuna with the mustard, bread crumbs, lemon zest, lemon juice, water, parsley, and chive or green onions. Taste to adjust seasoning if needed BEFORE adding the beaten egg. Mix well. Form the mixture into patties. Measure out desired amount, form into a ball with clean hands (or use gloves), then flatten into a patty. Placed onto a wax paper or parchment lined tray, and CHILL for one hour. Chilling will help the patties stay together when you cook them.
Heat the olive oil and butter in a skillet to medium high temp. Gently place the patties in the pan, and cook until nicely browned, about 3-4 minutes on each side. Optional: Garnish with lemon aioli or tartar sauce.