top of page
Search
  • Sister Clare Josef-Maier

Hearth & Table - October 27, 2022


Hey, friends - thank you so much for sharing the word around campus about Hearth & Table! We love seeing so many new faces each week. And we hope you continue to love the food we're sharing.


Chickpea & butternut squash stew w/ tahini & lemon over rice

Serves 6


Ingredients:

3 tablespoons cooking oil (canola, vegetable, or grapeseed)

2 onions, julienned

1⁄2 head garlic, cloves peeled & sliced

1 large butternut squash, peeled, seeded & cut bite-sized

1⁄2 cup tahini

2 cups water or vegetable stock

2 small cans garbanzo beans (aka chickpeas), drained & rinsed

1 bag/sm. tub baby spinach or arugula

1⁄4 cup lemon juice

1 bu parsley, finely chopped

Salt & pepper to taste (about 1 tsp salt & 1⁄2 tsp. pepper)

Rice for serving, cooked according to the package instructions


Method:

1. In a large pot, heat the oil over medium heat. Add the onions and cook for 10 minutes, stirring often.

Add the garlic and cook 5 minutes more.

2. Add the squash, tahini and water, and cook 5 more minutes. Then add the chickpeas, and cook until the vegetables are just done.

3. Add the spinach/arugula, parsley, lemon juice, salt & pepper, and cook until the greens are wilted. Taste for seasoning, and serve over rice.


Balsamic berry crisp

Serves 6


Ingredients:

2 lbs frozen berries

2 tablespoons sugar

2 tablespoons balsamic vinegar

1 stick butter, melted

1⁄2 cups brown sugar

1⁄2 cups flour

2 1⁄2 cups old-fashioned oats

1/2 teaspoons salt


Method:

1. In a large bowl, combine the berries with the 2 tablespoons sugar and lemon juice. Allow to macerate (and thaw) at room temperature for 30-60 minutes.

2. Preheat the oven to 375 degrees.

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

4. In a baking dish, pour the fruit and liquid in the bottom, and make a 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. Careful, it'll be hot for a while!

28 views0 comments

Recent Posts

See All

Creamy mushroom & lentil stew, vegan peach cobbler

We love to empower students to get bold and creative, and one way our chefs have done that is by curating their own recipes. But we also want to remind you that the world is your oyster - we publish g

Comentarios


bottom of page