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  • Sister Clare Josef-Maier

Hearth & Table - October 24, 2019

As they say: For health, eat the rainbow!

This week's Hearth & Table was our most highly-attended yet! Many thanks to members of the UO Triathlon Club for their hard work in the community kitchen yesterday afternoon to make this incredible food.

It was a delight to feed almost 30 students and volunteers, and we can attribute this growth directly to student referral. At least three new faces were introduced by a friend, and we know how powerful that personal referral can be. If you're following along, but not yet sure about all this - give us a try! If we woo you with delicious food and great company, maybe you'll be the instigator for your own friends.

A reminder that Hearth & Table's mission is to feed students and to support student confidence in accessing and preparing food. As a partner agency of FOOD for Lane County, we are firmly committed to safe and accessible welcome for all.

With no further ado, this week's recipes, including the delicious basalmic fruit crisp we enjoyed after dinner!

Winter squash & GF grain salad w/ greens & toppings

Serves 6


2 1⁄2 lbs winter squash (about 3 lbs starting weight), roasted

About 1 1⁄2 lbs other vegetables (any), roasted

2 onions, julienned (cut into thin strips), roasted

*see “Roasted Vegetable Guide” in October 10's post*

2 cups GF (gluten-free) grains (like rice, quinoa, sorghum, or buckwheat)

2 teaspoons salt

2 T olive oil/vegetable oil

1 bag greens (any; my favorites are baby kale & arugula)

Vinegar or lemon juice

Salt & pepper to taste

Roasted nuts

Brie cheese, cut into cubes


1. Rinse the grains, then put them in a medium-sized pot. Add enough water to cover the grains by one finger knuckle (when you’re touching the grains with your fingertip). Stir in the 2 teaspoons salt & add the oil. On medium-high heat, bring the water to a soft boil, then cover & reduce the heat to low. Cook for 15-25 minutes (less for smaller grains like quinoa, more for bigger ones), & taste for doneness. Set aside.

2. Combine all the roasted veggies, the grains & the greens. Stir in some vinegar or lemon juice, and season with salt & pepper.

3. Top with nuts and/or cheese if desired.

Balsamic Fruit & Berry Crisp

Serves 6


1 lb frozen berries

1-11⁄2 lbs fruit, any (experiment & see what you like... almost everything works)

2 T sugar

2 T balsamic vinegar

1 stick butter, melted

1/2 C brown sugar

3 C old-fashioned oats

1/2 t salt


1. In a large bowl, combine the berries & other fruit with 2 T sugar and 2 T balsamic vinegar. Allow to macerate (and thaw) at room temperature for 30-60 minutes.

2. Preheat oven to 375 degrees.

3. Combine the butter, oats, brown sugar and salt into a chunky crisp topping.

4. In a baking dish, pour the berries and liquid in the bottom, and make an layer of crisp topping to cover. Bake for 30-45 minutes or until the crisp topping is golden. Serve as-is or with ice cream.

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