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  • Sister Clare Josef-Maier

Hearth & Table - Halloween 2019 Edition

You would think that Halloween would be the BEST day to have captured amazing pictures. Several people came in a wide range of excellent costumes, and Chef Ryan's three-year-old got to "trick or treat" around the room so she didn't miss out. It was a really fun evening.

And... we did get some amazing shots! Just... not of the food.

So that's embarrassing, but the food was too delicious not to share. Check these out!

Squashed Soup of Terror

Makes 10-12 servings


3 T oil 4 onions (any), rough chopped

1 head garlic, cloves peeled & rough chopped

1 bunch greens (kale, collard or mustard)

2-3 winter ​squash​, peeled & cut about bite-sized

½ head cabbage, chopped about bite-sized

8 C veg stock or water*

1 C red/yellow lentils

Salt, pepper & lemon juice to taste


1. In a large pot, heat the oil over medium-high heat. Add the onions and cook about 15 minutes, stirring occasionally. Then add the garlic and cook another 5 minutes.

2. Add the remaining ingredients (up to the lentils), reduce heat to medium, and simmer 25 minutes or until everything is tender. Puree with an immersion blender. Or a regular blender, but be careful when blending hot liquids! They like to blow the top off a blender when you start. Hold the top down with a towel or two. When pureed, season to taste with salt, pepper and lemon juice.

*ProTip: Keep a produce bag in your freezer and fill it with vegetable scraps. When full, simmer it in a pot of water with a couple bay leaves and a chopped onion. Strain for veggie stock. Keeps for 1 week fridge/ 3 months freezer*

Halloween Fudge

Makes 24 pieces


Cooking spray

1 bag Nestle Toll House Halloween Morsels

½ cup semi-sweet chocolate chips

½ cup white chocolate chips

14 oz sweetened condensed milk

1 teaspoon vanilla extract 24 pieces candy corn


1. Line an 8” square pan (or something similar) with foil/parchment paper & spray with cooking spray.

2. Open the bag of Morsels & separate the orange pieces from the semi-sweet ones.

3. Add enough with the semi-sweet chocolate chips to the ones you separated from the bag to make 1 ½ cups total.

4. Add the semi-sweet chips to a pan with half the sweetened condensed milk and heat over low, stirring constantly, until smooth. Stir in half of the vanilla. Spread in the prepared pan and spread evenly. Chill for 10 minutes in the refrigerator.

5. Do the same with the orange chips, adding enough white chocolate chips to make 1 ½ cups total. Melt these with the rest of the sweetened condensed milk as you did with the semi-sweet chips, then stir in the rest of the vanilla. Immediately press in the candy corn.

6. Chill completely (at least 20 minutes), slice & serve.

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