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    September Special

    Last updated 2 days ago

    Order our September Special! Grilled Chicken with Bourbon Peach Jus or Italian Sliced Grilled Skirt Steak with Cannoli’s for dessert. Full menu:

    Corporate Volunteer Council of Montgomery Councty Back To School Blog

    Last updated 6 days ago

    It’s back to school time! While you prepare your children for back to school, consider supporting another child and family in need. The CVC’s “Back To School” Blog lists organizations you can donate to or volunteer at to support underserved students in your community:

    Final Blog in Vegetarian Series – Trying Out Vegetarian

    Last updated 8 days ago

    A blog series by Lena: proud vegetarian, age 17, Geppetto intern

    Whether you are a meat eater or not it is beneficial to vary your diet, since it is very common for people to get stuck in a routine.  I included some recipes below that you can test out to see if you enjoy them! These recipes are wonderful because it is easy to change the ingredients within them to create new and exciting meals! The recipes are vegetarian, but they are not restricted to vegetarians.

    Breakfast Smoothie


    1 banana

    1 cup strawberries

    ½ cup vanilla yogurt

    1 cup milk

    2 teaspoons honey

    1 cup ice


    Blend ingredients until smooth. Enjoy as a tasty and healthy breakfast!

    Quinoa Chickpea Lunch Salad

    Ingredients (2 parts)


    2 teaspoons extra-virgin olive oil

    1 garlic clove, minced

    1 cup vegetable broth

    1 cup water

    1 cup uncooked quinoa

    1 ½  teaspoons chopped fresh thyme

    ¼ teaspoon salt


    2 teaspoons extra-virgin olive oil, divided

    2 cups thinly sliced leek (about 1 large)

    4 garlic cloves, chopped

    2 ½ cups sliced fennel bulb (about 1 large)

    1 ¾ cups (¼ -inch-thick) slices carrot (about ¾ pound)

    ½ teaspoon fennel seeds

    ½ cup white wine

    1 cup organic vegetable broth

    4 teaspoons chopped fresh thyme, divided

    1 (14 ½ -ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained

    1 tablespoon fresh lemon juice

    ¼ teaspoon salt

    ¼ teaspoon freshly ground black pepper

    1 (5-ounce) package baby spinach


    1. To prepare quinoa, heat 2 teaspoons oil in a large saucepan over medium-high heat. Add 1 minced garlic clove to pan; sauté 1 minute. Add 1 cup broth and next 4 ingredients (through ¼ teaspoon salt); cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender.

    2. To prepare chickpea mixture, heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek and 4 garlic cloves to pan; sauté 5 minutes or until tender. Add remaining 1 teaspoon oil, fennel bulb, carrot, and fennel seeds; sauté 10 minutes or until vegetables are golden. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in 1 cup broth, 2 teaspoons thyme, and chickpeas; cook 1 minute or until thoroughly heated. Remove from heat; stir in juice, ¼ teaspoon salt, pepper, and spinach.

    3. Place about 2/3 cup quinoa in each of 4 bowls; top each serving with about 1 ½ cups chickpea mixture. Sprinkle each serving with ½ teaspoon thyme.

    Spinach Lasagna Dinner


    20 lasagna noodles

    1 cup chopped fresh mushrooms

    2 cups fresh spinach

    1 egg

    3 cups ricotta cheese

    1 cup grated parmesan cheese

    2/3 cup grated Romano cheese

    3 cups shredded mozzarella cheese

    3 cups tomato pasta sauce

    1 cup chopped onion

    1 tablespoon minced garlic

    2 tablespoons olive oil

    1 teaspoon dried oregano

    1 teaspoon dried basil leaves

    ½ teaspoon ground black pepper

    1 teaspoon salt


    Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

    Hopefully these recipes will give you some meal ideas if you want to try eating meatless a few days a week, or modify your normal diet. Or, if you don’t want to go through the trouble of making the lunch or dinner meals, we make great vegetarian dishes as well that you can order from our website! Good luck!


    Washington Business Journal Healthiest Employers Reception at 1776 Crystal City

    Last updated 11 days ago

    Gorgeous photos taken at the new 1776 space in Crystal City. 1776 is a global incubator and seed fund that believes startups can change the world. They build a global community to provide intellectual, social and financial capital for startups to succeed. The new 1776 space offers breathtaking views overlooking the Ronald Reagan Washington National Airport with a modern feel and lounge atmosphere. See photos of the WBJ’s Healthiest Employers reception that was held there:  

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    Health Benefits of Being Vegetarian

    Last updated 13 days ago

    A blog series by Lena: proud vegetarian, age 17, Geppetto intern

    In addition to my personal choice to be vegetarian, several of my family members have chosen to become vegetarian as well. While my decision to become vegetarian was largely based on the environmental impact of meat production, my family members have eliminated meat from their diet for health reasons. According to Randall White, MD, and Erica Frank, MD, MPH, “At present, vegetarians appear to make up less than 2% of the population, but substantial public health and environmental benefits would likely result from a more widespread adoption of vegetarianism.” The benefits of cutting meat out of your diet have been shown in several studies. An article published by The Western Journal of Medicine says that the vegetarian lifestyle has been proven to lower weight, cholesterol and blood pressure. Vegetarians also have lower death rates from ischemic heart disease and certain cancers such as colon, breast, ovarian, and prostate cancer. Some doctors even prescribe a plant based diet to their patients to treat heart disease and diabetes.

    Despite these advantages to becoming vegetarian, it is important to eat a balanced diet. According to Harvard Medical School, “Unless you follow recommended guidelines on nutrition, fat consumption, and weight control, becoming a vegetarian won’t necessarily be good for you. A diet of soda, cheese pizza, and candy, after all, is technically ‘vegetarian.’” A healthy vegetarian diet will be full of foods like beans, eggs, vegetables and fruits. People who are weighing the pros and cons of becoming vegetarian may be worried about deficiencies in protein, iron, calcium, zinc, and Vitamin B12; however, a healthy, balanced diet will satisfy these parts of your diet. Beans can be a great source of protein, dark leafy greens such as kale can provide iron, yogurt can give you calcium, whole grains offer zinc, and eggs have Vitamin B12. As you can see, vegetarian diets that have a variety of different foods are able to account for all the nutrients that meat contains. Diet supplements should not be necessary if your diet is diverse, and it is always important to talk to your doctor before taking any supplements.

    A vegetarian diet containing a wide range of food groups can provide many health benefits and ultimately lengthen your life. Embrace a vegetarian lifestyle and see how it can improve your health!

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