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Operation Frontline (OFL) coordinates and trains volunteer chefs and nutritionists to teach six-week classes on nutrition, healthy cooking and food budgeting for individuals at risk
of hunger and malnutrition. We are a partnership program of Solid Ground and Share Our Strength (SOS), a national anti-hunger organization.
Our primary class, Eating Right, focuses on adults who want to eat well on a budget. We also offer classes for the following specific groups of people:
- Children ages 8 to 12 (Kids up Front)
- Individuals living with HIV/AIDS (Eating Well)
- Parents & children learning to cook together (Side by Side)
- Teenagers (The Power of Eating Right & Step up to Eating Right)
- Parents of young children (Start by Eating Right).
Also available is Saving Smart, Spending Smart, a 2-week money management curriculum taught by financial professionals.
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In-kind Donations Appreciated!
"A Year of Dried Goods": This list shows the items needed to provide a year of OFL classes. Please contact us at ofl@solid-ground.org to see what our current needs are.
Host an Operation Frontline Class!
OFL classes are taught onsite at nonprofit community centers, schools, and social service programs for individuals with low incomes. For more information, see this Host Site Info Letter.
Volunteer for Operation Frontline!
We are always looking for chefs, nutritionists and class assistants. To volunteer, please:
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Attend a Volunteer Orientation at Solid Ground (1501 N 45th St, Seattle, WA 98103).
Attend Chef's Night Out!
Chef's Night Out is Operation Frontline's main annual fundraising event. Join us to sample some of the Seattle area's finest culinary delights while supporting OFL!
Solid Ground newsletters featuring Operation Frontline:
Mango Salsa: OFL Featured Recipe
(Click through to the printable pdf for more Nutrition Information)
Serves 6; 1/2 cup per serving
Ingredients
- 2 large ripe mangos
- 1 small cucumber
- 2 medium green onions
- 1 medium jalapeño pepper
- 2 medium limes
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- Optional: ¼ cup fresh cilantro
Directions
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Rinse mangos, cucumber, green onions, jalapeño pepper, and limes.
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Peel mangos. Cut mango from the pit and remove seeds from the cucumber.
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Dice mangos and cucumber. Finely chop green onions and place all three in a small bowl.
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Remove seeds from jalapeño, dice pepper and add to mixture.
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Cut limes in half and squeeze juice into mixing bowl.
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Add salt and cayenne pepper. If using, rinse and chop cilantro and then add to salsa.
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Mix well, cover, and refrigerate for at least one hour before serving.
Chef’s Notes
- Mangos usually feel a little softer and tend to turn more orange or red in color, instead of green, when they are ripe.
- Be careful when handling the jalapeño pepper — be sure not to touch your eyes and make sure you wash your hands thoroughly after touching the raw pepper — or it will burn.
- Try serving mango salsa as a dip with tortilla chips, as a topping for fresh fish or pork, or as a topping for black bean soup or tacos.
Other OFL Recipes:
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Chef Carina Ziegler's recipes: The following recipes (Turkey Burgers with Peach Salsa, Black Bean Walnut Burgers, and Chick Pea Salad with Parmesan & Egg) are mentioned in Solid Ground's September, 2009 groundviews newsletter where we interview Chef Carina.
Phone: 206.694.6750
TTY: 7.1.1
Email: ofl@solid-ground.org
FAX: 206.694.6777
Address: Operation Frontline (OFL)
Solid Ground
1501 North 45th Street
Seattle, WA 98103-6708