Looking for new ideas of what to make? We’re delighted to share a new budget-friendly recipe idea every month in partnership with The Pantry! This month’s recipe is Split Lentil & Vegetable Soup.

This month we would like to highlight Willieetta Smith! Willie first came to RVFB 11 months ago and has been gracing us with her presence ever since. The kindness and patience that she brings on distribution days truly help create a hospitable environment for every guest that she greets. We appreciate how Willie is always optimistic, and always willing to help where needed. Thanks Willie, for sharing your beautiful smile with all of us!

In the South, where I grew up, we call stuffing “dressing,” and there’s only one way to make it for the holiday table: with cornbread. Here’s my take on a Southern classic that I’ve fine-tuned over the last 20 years or so. You can always omit the sausage and substitute vegetable broth to make it vegetarian, but I don’t recommend it! The following cornbread recipe is not great by itself, but is perfect as the foundation for this savory mountain of goodness.