December 1st was our final Hearth & Table for Fall 2022 - a huge thank you to all those who made it possible!
To Chef Ryan, who holds everything together; to the resident community of Christus House for their monthly volunteering; to our awesome Duck Corps team; to everyone else who jumped in to help out.
To UO Basic Needs and FOOD for Lane County, and of course to Central Lutheran Church for hosting us every week.
We will be back with the first week of Winter Term, so don't miss us at 6:30pm on Thursday, January 5!
And without further ado, we know some of you are really excited for this past Thursday's recipes - enjoy!
Pav Bhaji w/ quinoa
Serves 6
Ingredients:
1⁄4 C vegetable oil
3 onions, small diced
1⁄2 head garlic, cloves peeled & sliced
2 T curry powder or garam masala spice blend
1⁄2 cup quinoa
1 1⁄2 lbs red or yellow potatoes, medium diced
1 cup vegetable stock or water
1 28 oz can crushed tomatoes
1 bag spinach
Zest & juice of 1 lemon
1⁄2 bunch cilantro, finely chopped (stems too!)
Salt & pepper to taste
12 sweet bread rolls, sliced in half
Method:
1. Heat a large saucepan over medium high heat and add the vegetable oil. Add the onions and cook for
about 15 minutes, stirring frequently. You want them browned and translucent.
2. Add the garlic and curry powder/garam masala and cook for about 3 minutes more. Add the quinoa,
potatoes, vegetable stock (or water), crushed tomatoes and spinach.
3. Cook for 10 minutes, stirring frequently, then reduce heat to medium low. Simmer, covered, until the
quinoa and potatoes are done. Add the lemon juice & zest and cilantro, and season to taste.
4. Slice the rolls, then top with the filling for open-faced sandwiches. Enjoy!
@hearthandtableck @hearthandtableck www.begoodsoil.org/hearthandtable
Glazed strawberry tart
Serves 8
Ingredients:
1 sheet frozen puff pastry dough
1⁄2 cup sour cream
1 teaspoon honey
2 cups strawberries, sliced
1⁄2 cup strawberry jam
1 teaspoon lemon juice
Method:
1. Heat oven to 350°F. Leave the puff pastry out to thaw on a sheet pan lined with parchment paper.
2. When it’s thawed, flatten it and smooth down the creases (if it was folded). Mix the sour cream and honey,
and spread the mixture evenly over the pastry.
3. Arrange the strawberry slices over the sour cream mixture.
4. Mix together the strawberry jam and lemon juice. Brush over the whole tart.
5. Bake until the crust is golden brown, 25-35 minutes; let cool on a wire rack, then cut into portions
Pav Bhaji w/ quinoa
Serves 6
Ingredients:
1⁄4 C vegetable oil
3 onions, small diced
1⁄2 head garlic, cloves peeled & sliced
2 T curry powder or garam masala spice blend
1⁄2 cup quinoa
1 1⁄2 lbs red or yellow potatoes, medium diced
1 cup vegetable stock or water
1 28 oz can crushed tomatoes
1 bag spinach
Zest & juice of 1 lemon
1⁄2 bunch cilantro, finely chopped (stems too!)
Salt & pepper to taste
12 sweet bread rolls, sliced in half
Method:
1. Heat a large saucepan over medium high heat and add the vegetable oil. Add the onions and cook for about 15 minutes, stirring frequently. You want them browned and translucent.
2. Add the garlic and curry powder/garam masala and cook for about 3 minutes more. Add the quinoa, potatoes, vegetable stock (or water), crushed tomatoes and spinach.
3. Cook for 10 minutes, stirring frequently, then reduce heat to medium low. Simmer, covered, until the quinoa and potatoes are done. Add the lemon juice & zest and cilantro, and season to taste.
4. Slice the rolls, then top with the filling for open-faced sandwiches. Enjoy!
Glazed strawberry tart
Serves 8
Ingredients:
1 sheet frozen puff pastry dough
1⁄2 cup sour cream
1 teaspoon honey
2 cups strawberries, sliced
1⁄2 cup strawberry jam
1 teaspoon lemon juice
Method:
1. Heat oven to 350°F. Leave the puff pastry out to thaw on a sheet pan lined with parchment paper.
2. When it’s thawed, flatten it and smooth down the creases (if it was folded). Mix the sour cream and honey, and spread the mixture evenly over the pastry.
3. Arrange the strawberry slices over the sour cream mixture.
4. Mix together the strawberry jam and lemon juice. Brush over the whole tart.
5. Bake until the crust is golden brown, 25-35 minutes; let cool on a wire rack, then cut into portions.