top of page
  • Sister Clare Josef-Maier

Hearth & Table - October 6, 2020

Welcome back, students!

We are so happy to be serving you again. Thanks to those you came and picked up some delicious food last night, and if you missed us, don't miss us next week!

Some troubleshooting FAQ:

1) Do I need to wear a mask?

Yes please! Even though it's a quick process, and you may not necessarily even have to come inside, you are interacting with our lovely student volunteers distributing the food. We want to keep them, and you, safe as the season shifts and COVID claims an unprecedented grip on Lane County.

2) Can I pick up for a friend/housemate/partner as well?

Yes! Especially early in the year, we often have more food made than is taken away. If there is another person in your household or circle you want to be sure gets fed, go ahead and request a second box.

menu 10.6.20

Beans & rice w/ tomato vinaigrette

Seasonal roasted vegetables


Beans & rice w/ tomato vinaigrette


2 T vegetable oil

2 yellow onions, diced

4 cloves garlic, peeled & sliced

1 t kosher salt

1 1⁄2 C brown rice

2 cans beans, drained & rinsed

1⁄3 C apple cider vinegar

1⁄3 C olive oil

2 T mustard

1⁄2 cup crushed tomatoes

1 T spice/spice blend (any spice or blend. You can order the spices Chef Ryan uses at

1⁄3 bu parsley (or other fresh herb), 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.

Roasted Vegetable Guide – Oven usually at 400. Cut vegetables bite-sized or a little smaller. Try to get them as uniform in size as possible. Most vegetables can be prepped in advance, though onions and garlic should be fresh. Toss each separately with oil, salt and pepper in a large bowl and put in a single layer on a sheet pan. Cook veggies separately and combine at the end. Season with an interesting spice or spice blend

and/or fresh herbs. Be sure to get some acidity in there as well... some lemon juice or a splash of vinegar. You can vary the seasoning with the same produce to get different dishes. Cook for how long? Simple answer is to taste and check for doneness, but it helps to have a guide:

Potatoes: 30 min

Onions: 25 min

Zucchini: 10 min

Broccoli: 12 min

Cauliflower: 15 min

Turnips: 25 min

Asparagus: 7 min

Fennel bulb: 20 min

Mushrooms: 35 min

Tomatoes: 15 min

Kale/collard greens: 7 min

Cabbage: 25 min

Brussels sprouts: 25 min

Bell peppers: 10 min

Winter squash: 35 min

(Assume items are cut bite-sized or a little smaller, and oven is at 400 degrees. And oven door stays mostly closed.)

23 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