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  • Sister Clare Josef-Maier

Hearth & Table - January 26, 2023

It happened. Y'all showed up, doubling our on-site dining numbers from one week to the next. It was so exciting and wonderful to welcome fifty on-site diners in addition to our takeaway folks this past Thursday - we are so glad to welcome you to Hearth & Table!

For those of you who came later in service to find the food all gone, we are terribly sorry. Chef Ryan is readying himself for next week and we will have food for everyone! Thank you for your patience as we adjust to the welcome growth of the program.

More and more of you are also asking about volunteering - yes, we'd welcome you! Reach out to Clare ( or Chef Ryan ( and we'll get you signed up. <3

Without further ado... the recipes:

Indian yellow split pea dal over rice

Serves 4


1 cup yellow split peas (uncooked), rinsed

2 cups vegetable stock (see note below), or water

1 tablespoon garam masala

1 teaspoon cumin

1 teaspoon salt

2 tablespoons cooking oil (or butter)

1 onion, diced

3 cloves garlic, peeled & sliced

1 tablespoon grated ginger

Other vegetables if desired (we used sweet peppers, kale and frisee)

More salt & pepper to taste

Lemon juice to taste

Rice for serving, cooked according to the package instructions


1. In a large pot, combine the yellow split peas and the vegetable stock. Bring to a slow simmer over medium heat.

2. Add the garam masala, cumin and 1 teaspoon salt, turn the heat to low and cover. Cook for 25-30 minutes.

3. In the meantime, heat the oil or butter in a sauté pan over medium heat. Cook the onion for 5-6 minutes, then add the garlic and ginger, and cook 3 minutes more. Add any additional vegetables you’ve chosen to add.

4. Add the onion/vegetable mixture to the split peas when they’re done. Season the dal to taste, then serve over rice.

Clafouti w/ cherries, chocolate & whipped cream

Serves 6-8


1 C heavy whipping cream

1 T honey or other sweetener

3 C cherries, pitted (fresh, frozen or canned)

3 large eggs

3⁄4 C milk or cream

1⁄4 t salt

2 T butter, melted

1 t vanilla extract

1⁄4 t almond extract (optional)

1⁄2 C white sugar

3⁄4 C unbleached white flour

2 C dark chocolate chips


1. Whip the cream with the honey or other sweetener until you get soft peaks, and set aside.

2. Preheat the oven to 350 degrees. Lightly grease a 9” pie pan or 9” round cake pan with butter. Put the cherries in the pan.

3. In a large bowl, whisk together the eggs, milk, salt, melted butter, vanilla, sugar, and almond extract if using.

4. Whisk in the flour, stirring until most of the lumps are gone. Fold in the chocolate chips.

5. Pour the batter over the fruit. Bake the clafouti for 45 minutes or until a knife in the center comes out clean.

6. Cool and serve, then cut into portions. Serve with the whipped cream.

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