The Indiana Masonic Homes served a volunteer lunch: the menu started with a spring mix salad topped by toasted pecans, apple wedges, feta cheese, dried cranberries, and a homemade herb vinaigrette. The lunch plate consisted of a stuffed chicken breast with boursin cheese and prosciutto, wild mushroom risotto, and the seasons freshest vegetables. We finished it off with a cheesecake topped by a cherry glaze and cherry whip cream.