Think of what it feels like when you’re hungry. How does that feel? Now I’m not talking just a few rumblings in your stomach, it must be close to lunchtime hunger. Do you know how you feel when it’s been hours since you’ve had something to eat? I know for me, that once I get beyond the point of just a few stomach grumbles, I’m tired, run down, unable to focus. Beyond hungry, I just feel defeated & deflated…full on exhausted, even.
Now, can you imagine that feeling days on end, not knowing when, or if, it may ever end?
That is reality for too many children in this country. One in four, if you want to talk specifics. Millions of children rely on school meal programs for a steady source of food & at home many of these children’s families rely on the nation’s food stamp program, SNAP, to help put food on the table with its $4 a day allocation.
$4 a day.
& even that tiny amount of aid is in danger of disappearing if government policies don’t change, which is why food bloggers around the Internet, like us, are taking some time away from our regular posting to shed some light on this very real issue, right here in the United States.
There are hundreds of private sector programs, charities & food banks working tirelessly to provide healthy & affordable (or even free) food to those in need, but the only sustainable way to alleviate this epidemic altogether is for government policies to change A quick & easy way for that to happen is to let the policymakers hear from you! It only takes thirty seconds to let them know you support anti-hunger legislation.
Thankfully (very thankfully), Tom & I have never experienced a lack of food, but from time to time we do try to stretch what’s lingering in our pantry, fridge & freezer. This combination of spinach & mushrooms, flavored with onions, garlic & a splash of white wine or vegetable stock & cheese is one of our favorites. It’s a fantastic filling for quesadillas, delicious topped with a runny sunny side up egg, or rolled up in tortillas & dipped in leftover salsa, like shown here.
SPINACH & MUSHROOM WRAPS WITH FETA
serves 2-4
1 tablespoon extra virgin olive oil
1/2 large onion, chopped
2 cloves garlic, minced
10 oz button or cremini mushrooms, sliced
1/2 cup dry white wine or vegetable stock
1 10z package frozen chopped spinach, thawed & drained of excess liquid
1/2 cup feta cheese
2-4 flour tortillas, or wraps of choice
salsa or pico de gallo, for serving
Heat olive oil in a medium pan over medium heat. Add onions & cook until softened & translucent, stirring along the way. Add the garlic & cook for a minute more. Add the mushrooms to the pan & continue cooking until soft.
Pour in the liquid, scraping any bits from the bottom of the pan. Continue to cook until all the liquid has been absorbed by the mushrooms. Add the spinach & cook until everything is heated through & well combined. Remove from the heat & set aside.
Take each wrap & sprinkle a little feta across the middle of each. Divide the spinach mixture among the wraps, spooning on top of the cheese, leaving a little room on each end of the wrap. Roll them up, slice them in half & serve with salsa on the side.
Please don’t forget to take just a few seconds from your day to let lawmakers know that you support anti-hunger legislation.
To learn more about Food Bloggers Against Hunger & the growing hunger epidemic in our country & find out what you can do to help, be sure to check out The Giving Table & see the film A Place at the Table (brought to life by the same force behind Food, Inc.).
