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
recipes
Beans & rice w/ tomato vinaigrette
Ingredients:
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 worldspice.com)
1⁄3 bu parsley (or other fresh herb), minced
Salt & pepper to taste
Method:
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.)