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  • Sister Clare Josef-Maier

Hearth & Table - December 5, 2019

Our final Hearth & Table for Fall Term 2019! Bittersweet but true - we are wishing everyone the best during finals, and then a restorative Winter Break. We will start Hearth & Table back up for Winter Term on Thursday, January 9, 2020.

Many thanks to our phenomenal volunteers this past term, and thanks as well to all the students who have been eating with us on Thursday nights. It's sincerely been delightful to get to know all of you and we hope to get to know many more students in the coming terms. Whether or not you got to join us this last week, enjoy the recipes below!

Herb & spice beans & rice


2 T vegetable oil

2 yellow onions, diced

4 cloves garlic, peeled & sliced

1 t kosher salt

1 ½ C brown rice

2 cans beans, drained & rinsed

⅓ C apple cider vinegar

⅓ C olive oil

2 T mustard 1

T spice/spice blend (any spice or blend; Chef Ryan shops at ​​)

⅓ bu parsley (or other fresh herb), minced

Salt & pepper to taste


1. In a large pot, heat the vegetable oil over medium-high heat. Add the onions and cook about 10 minutes.

2. Add the garlic, salt and rice. Stir to coat, and cook 5 minutes more. Add water to cover by ​one knuckle​.

3. Reduce heat, cover and simmer until rice is done, about 20-30 minutes.

4. Add drained beans and ​fold in remaining ingredients. Season to taste.

Raspberry oatmeal cookie bars

Makes one 8 inch square pan


½ cup packed light brown sugar

1 cup all-purpose flour

¼ t baking soda

⅛ tsp salt

1 cup rolled oats

½ cup butter, softened

¾ cup seedless raspberry jam


1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.

2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.

3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

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