On Friday, May 9, Nourish Phoenix (NourishPHX), a food and clothing bank in Central Phoenix, hosted their annual Mother’s Day Pack-a-Purse Drive and pampering event. The event this year was more successful than ever before, serving a record number of moms and expanding their offerings.

The Pack-a-Purse Drive sends moms home with a new purse filled with goodies to make her feel special. Each purse is packed full of donated beauty products including makeup, nail polish, hair accessories, skincare, sunglasses, jewelry, and perfume.

NourishPHX packed and distributed more than 500 purses to their clients and local moms.

Ingredients:

• Skirt Steaks
• Eggs
• Onion
• Tomato
• Cucumber
• Garlic
• Citrus
• Pepper
• Salt
• Oil
• Butter – 12 tbsp

Directions:

1. Steak Prep
   1. Toss skirt steaks in mixture of onions, tomatoes, cucumber, garlic and olive oil, and set aside to marinate.
2. Hollandaise
   1. Add 3 egg yolks to a cooking pot.
   2. Add 3 tbsp of water and 12 tbsp of butter to the pot.
   3. Place on the stove top at a low heat, and mix.
   4. The idea is “low and slow” so that the yolks don’t scramble and curdle.
   5. Add salt for seasoning and squeeze half a lemon into the pot.
   6. Mix until butter has melted and the sauce is consistent.
3. Pansear the steak
   1. Heat the pan over high heat.
   2. Add oil to the pan after it’s hot.
   3. Sear steaks on both sides – about 1 minute on each side.
   4. Optional: baste with garlic and butter.
   5. After the steaks are cooked, set them aside to rest.
   6. Slice steak, drizzle hollandaise over it, and then serve.

Ingredients:

• 1 Cucumber
• 1 box of Grape Tomatoes
• 1 Red Onion
• 1 pack of Basil
• 3 cloves of Garlic
• ½ loaf of Italian Bread
• Granulated Sugar
• Red Wine Vinegar
• Extra Virgin Olive Oil
• Dried Thyme
• Crushed Red Pepper
• Salt
• Pepper

Directions:

1. Salad Prep
   1. Dice the whole cucumber, and ½ of the red onion.
   2. Cut grape tomatoes in half.
   3. Add all to a bowl and mix together.
   4. Season salad mix with salt and pepper.
2. Croutons
   1. Dice Italian bread.
   2. Lay parchment paper over a baking tray and place diced bread over it.
   3. Drizzle oil over the bread, and season with salt and pepper.
   4. Set the oven to 250-300° and leave the bread in there for approximately 10 minutes. Pull from the oven when bread is dried out and has a crouton texture.
3. Red Wine Vinaigrette
   1. Mince ⅛ of the red onion, and 3 cloves of garlic. Add to a mixing bowl.
   2. Add 1 tsp of the thyme leaves & ½ tsp of the crushed red pepper.
   3. Add 1 tsp of mustard dijon.
   4. Add 1 tsp of granulated sugar.
   5. Season with salt and pepper.
   6. Add 1 cup of red wine vinegar to the bowl and whisk.
   7. Then add 1 cup of olive oil and mix thoroughly.
4. Garnish
   1. Pick the stems off the basil.
   2. Tear the basil leaves into medium sized pieces.
5. Final Salad
   1. Add the croutons, salad mix and red wine vinaigrette into a mixing bowl and mix thoroughly.
   2. Garnish with basil and serve.