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  • Sister Clare Josef-Maier

Hearth & Table - April 27, 2023

One of the unsung volunteer activities for Hearth & Table is the chalkboard menu design. Our top-class artists range from age 7 on up. You might be so taken with the artwork, you forget to read the actual menu!

Early spring white bean & vegetable stew

Serves 6


3 tablespoons cooking oil (canola, vegetable, or grapeseed)

2 onions, julienned

1⁄2 head garlic, cloves peeled & sliced

1 1⁄2 lbs vegetables (broccoli, zucchini, bell pepper, carrots, or anything seasonal), cut bite-sized

2 cups vegetable stock

2 small cans white beans, drained & rinsed

1 bag/sm. tub baby spinach or arugula

1 lemon, juice & zest

1 bunch of parsley, leaves picked and finely chopped

Salt & pepper to taste (about 1 tsp salt & 1⁄2 tsp. pepper)


1. In a large pot, heat the oil over medium heat. Add the onions and cook for 10 minutes, stirring often.

Add the garlic and cook for 5 minutes more.

2. Add the vegetables and stock and cook for 5 more minutes. Then add the white beans, and cook until the vegetables are just done.

3. Add the spinach/arugula, parsley, lemon juice, salt & pepper, and cook until the greens are wilted. Taste for seasoning, and serve over rice or another starch.

Dark chocolate truffles

Makes about 20 truffles, takes about 30 minutes all together of hands-on work plus 3 hours to chill


16 oz good dark chocolate chips

1 1⁄3 C heavy cream

1 t vanilla extract

1⁄2 t kosher salt (or smoked salt, for a twist)

Cocoa powder and/or powdered sugar


1. Put the chocolate in a kitchen bowl.

2. Heat the cream over medium heat until it starts to simmer, then pour it over the chocolate slowly. The cream should just barely cover the chocolate. Cover with plastic wrap and let it sit for 10 minutes.

3. Uncover and whisk together the cream and chocolate until smooth, then stir in the vanilla and salt.

4. Transfer to a baking dish and cool to room temperature (about 15 minutes), then cover and refrigerate at least 3 hours, or overnight.

5. Form the truffles by scooping the chocolate with a melon baller or teaspoon, coat your hands in the cocoa powder and roll them into balls. Toss the truffles in more cocoa powder and/or powdered sugar to coat.

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