- 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
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
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
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
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!