top of page
  • Sister Clare Josef-Maier

Hearth & Table - October 3, 2019

Why are Hearth & Table meals produce-centered? Well, there are a variety of reasons: We strive to be vegetarian and vegan-friendly, for example. Quality and ethical meats can be unaffordable for many. And honestly, we like colorful plates of food!

Roasted veggies, beans & rice with vinaigrette, and fresh fruit platter

But most importantly: Students just don't often get the nutrition they need from the food they do eat. You don't want your body to miss out on these important vitamins and minerals.

Thank you to the nearly 20 diners with us last night - there was plenty more food, so bring someone new every week! When we have extra food, we send "takeaway" boxes home, so students walk away with a bonus meal as well.

Today's Recipe: Beans & rice tossed in vinaigrette


2 T vegetable oil

2 yellow onions, diced

4 cloves garlic, peeled & sliced

1 t kosher salt

1 ½ C brown rice

2 cans beans, drained & rinsed

⅓ C apple cider vinegar

⅓ C olive oil

2 T mustard

1 T spice/spice blend (any spice or blend. You can order at ​​)

⅓ bu parsley, minced

Salt & pepper to taste


1. In a large pot, heat the vegetable oil over medium-high heat. Add the onions and cook about 10 minutes. 2. Add the garlic, salt and rice. Stir to coat, and cook 5 minutes more. Add water to cover by ​one knuckle​. 3. Reduce heat, cover and simmer until rice is done, about 20-30 minutes. 4. Add drained beans and ​fold in remaining ingredients. Season to taste.

20 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


bottom of page