Past Event Menu
Seed to Serve LA
First Feeding Event — Union Station Family Center
A community meal crafted with care — kefta grilled to perfection, fragrant basmati rice, bright tabbouleh, and fresh mint cucumber lemonade.
The Plate
Beef & Chicken Kefta Plate
- 1 Beef Kefta Strip
- 1 Chicken Kefta Strip
- Basmati Rice
- Tabbouleh
- Mint Cucumber Lemonade (on the side)
The Recipes
Beef Kefta
Ground Beef
Beef Kefta
Marinate covered in the fridge for at least 1.5 hours before baking — this is essential for flavor. Each plate gets 1 beef strip and 1 chicken strip — make both kefta recipes together for 8 complete plates.
Ingredients
| Ground beef (80/20) | 1 lb (450 g) |
| Small yellow onion, grated & squeezed dry | ¾ onion |
| Garlic cloves, finely minced | 2–3 cloves |
| Flat-leaf parsley, finely chopped | 3 tbsp |
| Fresh mint, finely chopped | 1½ tbsp |
| Ground cumin | ¾ tsp |
| Paprika | ½ tsp |
| Ground coriander | ¾ tsp |
| Ground allspice | ⅓ tsp |
| Kosher salt | ¾ tsp (to taste) |
| Black pepper | ⅓ tsp |
| Extra virgin olive oil | ¾ tbsp |
Instructions
- Grate the onion and squeeze out all excess moisture with your hands or a clean towel — this keeps the kefta firm.
- Combine all ingredients in a bowl. Mix by hand until fully blended and slightly sticky.
- Cover and refrigerate for at least 1.5 hours.
- Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
- Press the meat mixture evenly onto the tray to ½–¾ inch thickness. Score into strips about 1 inch wide — do not separate yet.
- Bake for 15 minutes, then flip each strip. Bake another 15 minutes (30 min total).
- Check internal temperature — must reach 160°F (71°C). Cut along score lines to separate. Rest 5 minutes before serving.
🌡 Min. internal temp: 160°F (71°C)
Chicken Kefta
Ground Chicken
Chicken Kefta
Marinate covered in the fridge for at least 1.5 hours before baking — this is essential for flavor.
Ingredients
| Ground chicken | 1 lb (450 g) |
| Small yellow onion, grated & squeezed dry | ¾ onion |
| Garlic cloves, finely minced | 2–3 cloves |
| Flat-leaf parsley, finely chopped | 3 tbsp |
| Fresh mint, finely chopped | 1½ tbsp |
| Ground cumin | ¾ tsp |
| Paprika | ½ tsp |
| Ground coriander | ¾ tsp |
| Ground allspice | ⅓ tsp |
| Kosher salt | ¾ tsp (to taste) |
| Black pepper | ⅓ tsp |
| Extra virgin olive oil | ¾ tbsp |
Instructions
- Grate the onion and squeeze out all excess moisture — this keeps the kefta firm and prevents steaming in the oven.
- Combine all ingredients in a bowl. Mix by hand until fully blended and sticky in texture.
- Cover and refrigerate for at least 1.5 hours.
- Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
- Press the chicken mixture evenly onto the tray to ½–¾ inch thickness. Score into strips about 1 inch wide — do not separate yet.
- Bake for 15 minutes, then carefully flip each strip. Bake another 15 minutes (30 min total).
- Check internal temperature — must reach 165°F (74°C). Cut along score lines to separate. Rest 5 minutes before serving.
🌡 Min. internal temp: 165°F (74°C)
Tabbouleh
Side
Tabbouleh
Must be refrigerated at least 1.5 hours before serving — the flavors develop significantly with time.
Ingredients
| Bulgur wheat | 3 tbsp (dry) |
| Boiling water (for soaking) | ⅓ cup |
| Flat-leaf parsley bunches | 1¼ bunches (generous) |
| Fresh mint, chopped | ½ bunch |
| Roma tomatoes, diced | 3 tomatoes |
| Cucumber, diced | 1 cucumber |
| Green onions, sliced | 3–4 stalks |
| Fresh lemon juice | 3 tbsp |
| Virgin olive oil | 2 tbsp |
| Black pepper | ¼ tsp |
| Dried mint | ⅛ tsp |
Instructions
- Pour boiling water over bulgur wheat (2:1 water-to-bulgur ratio). Cover and soak for 15–20 minutes until all water is absorbed. Fluff with a fork and let cool completely.
- Finely chop parsley and mint — no thick stems. The herbs should be very finely chopped; this is the heart of the dish.
- Dice tomatoes and cucumbers into small cubes. Slice green onions thinly on the diagonal.
- In a large bowl, combine cooled bulgur with all herbs, tomatoes, cucumber, and green onions.
- Dress with lemon juice, olive oil, black pepper, and dried mint. Toss gently to combine.
- Taste and adjust lemon, salt, and olive oil. Cover and refrigerate at least 1.5 hours before serving.
Basmati Rice
Side
Basmati Rice
Ratio: 1 cup rice to 1.5 cups water. Always rinse rice before cooking.
Ingredients
| Basmati rice | 1½ cups (dry) |
| Water | 2¼ cups |
| Salt (optional) | ½ tsp |
Instructions
- Rinse rice under cold water until the water runs mostly clear — this removes excess starch for fluffy, separate grains.
- Add rinsed rice and water (plus salt if using) to a pot. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to the lowest setting. Cover tightly and cook for 15 minutes — do not lift the lid.
- Remove from heat. Let steam, covered, for 10 more minutes. Fluff with a fork before serving.
Mint & Cucumber Lemonade
Beverage
Mint & Cucumber Lemonade
Ingredients
| English cucumber, peeled & chopped | ½ large |
| Fresh lemons (juiced) | 2 lemons |
| Fresh mint leaves (packed) | 2 tbsp |
| Honey or agave nectar | 2 tbsp |
| Water | 1 cup |
| Ice | 1 cup |
| Cucumber slices (garnish) | 4 slices |
| Mint sprigs (garnish) | 4 sprigs |
Instructions
- Make mint syrup: Warm honey with 3 tbsp water in a small saucepan over low heat until dissolved. Add half the mint, remove from heat, cover, and steep 30 minutes. Strain and discard mint.
- Juice 2 lemons and strain out seeds. Use fresh lemons only.
- Blend chopped cucumber with 2–3 tbsp water until pureed. Strain through a fine mesh sieve, pressing to extract all juice. Discard pulp.
- Combine mint syrup, lemon juice, cucumber juice, and remaining water in a pitcher. Stir well. Add remaining fresh mint leaves, gently crushed.
- Chill at least 1 hour before serving. Serve over ice with a cucumber slice and mint sprig garnish.
Complete Meal
Nutrition Facts
Per complete meal. Values are estimates based on standard ingredients.
Meal •
Beef & Chicken Kefta Plate
1 beef strip · 1 chicken strip · rice · tabbouleh · 1 serving (510g)
750 Calories
Total Fat 31g 40% DV
Saturated Fat 9.7g 49% DV
Unsaturated Fat 20g
Cholesterol 155mg 52% DV
Sodium 655mg 28% DV
Total Carbohydrates 64g 23% DV
Dietary Fiber 5.8g 21% DV
Total Sugars 4g
Added Sugars 0g 0% DV
Protein 63g 126% DV
Vitamin C 94mg 104% DV
Vitamin K 630µg 525% DV
Vitamin A 354µg 39% DV
Iron 8.2mg 46% DV
Zinc 7.6mg 69% DV
Selenium 55µg 100% DV
Potassium 1,075mg 23% DV
Calcium 186mg 14% DV
37%
Fat
34%
Carbs
34%
Protein
Meal +
Mint & Cucumber Lemonade (on the side)
8–12 oz · 1 serving
~35 Calories
Total Fat 0g
Total Carbohydrates 9g 3% DV
Dietary Fiber 0.2g
Total Sugars 8.5g
Added Sugars 8.5g 17% DV
Protein 0g
Sodium 2mg
Vitamin C ~9mg 10% DV
Potassium ~30mg
0%
Fat
100%
Carbs
0%
Protein
Nutrition estimates for the savory plate are based on USDA FoodData Central values for each ingredient at the served portion. Lemonade values are estimated from honey, lemon juice, cucumber, and mint at 4-serving scale. Actual values may vary by brand, ripeness, and preparation. Contains wheat/gluten (bulgur in tabbouleh). % Daily Values based on a 2,000 calorie diet.
See how this plate compares to a donation-based meal and a fast food kids meal →