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Three Fall Salads and a Dessert!

Here are 4 recipes to make the most of your fall produce!

Brussels Sprout Salad with Apples, Cranberries, and Walnuts

An awesome way to use a lot of brussels sprouts and get in some fall flavors!brussels-sprouts-salad-1-600


  • 3 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1/4 cup extra virgin olive oil
  • 1 and 1/2 pounds Brussels sprouts
  • 1 granny smith apple (or another tart, firm apple)
  • 1 green onion, sliced thin
  • 1/2 cup dried cranberries
  • 3/4 cup chopped, toasted walnuts
  • 3/4 cup grated pecorino romano cheese
  1. In a small bowl, whisk together vinegar, maple syrup and olive oil. Set aside.
  2. Slice Brussels sprouts very thinly, more or less shredding them. I used the slicer blade on my food processor to quickly and safely perform this task. Pour the shredded Brussels sprouts into a large mixing bowl. Cut the apple into matchstick sized pieces and toss in a bit of the dressing (1-2 teaspoons). Add these to the large mixing bowl with the Brussels sprouts. Also add the green onion and dried cranberries. Pour dressing over this mixture and stir well so that everything is coated. Refrigerate for at least 45 minutes to let flavors meld.
  3. Just prior to serving, top with cheese and walnuts.

Wilted Greens Salad with Squash, Apples, and Country Ham

A unique warm salad that screams fall!


  • wilted-greens-salad-with-squash-apples-and-country-ham-940x60010 cups fresh turnip or beet greens, or savoy spinach (about 2 bunches), bottom stems trimmed
  • 2 tablespoons kosher salt plus more for seasoning
  • 2 cups 1′ cubes peeled butternut squash
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons vegetable oil
  • 4 ounces thinly sliced country ham or prosciutto, torn into pieces
  • 1 apple, such as Braeburn or Fuji, quartered, cored, thinly sliced
  • 2 tablespoons minced shallot
  • 2 tablespoons (or more) fresh lemon juice
  • 3 tablespoons buttermilk
  • Coarsely cracked whole black peppercorns
  1. Gently rub greens with 2 Tbsp. salt in a large bowl. Let stand, checking often, until the greens begin to release water and soften, about 15 minutes. Rinse in two changes of cold water. Squeeze greens dry and pat with a kitchen towel; transfer to a clean bowl.
  2. Meanwhile, preheat oven to 425°. Line a rimmed baking sheet with foil. Toss squash with 1 Tbsp. olive oil on prepared sheet; season with salt. Roast squash, turning occasionally, until lightly browned and tender, 20–25 minutes. Let cool.
  3. Heat vegetable oil in a medium skillet over medium-high heat. Working in batches, add ham and cook until crisp, 1–2 minutes per side. Transfer to paper towels to drain.
  4. Add squash, apple, shallot, lemon juice, and remaining 2 Tbsp. olive oil to greens. Toss to combine; season to taste with salt. Divide evenly among plates. Drizzle with buttermilk. Arrange fried ham over. Season with cracked pepper.

Tangy Cabbage Slaw 

A great use for cabbage that is so versatile–side dishes, on top of tacos, in sandwiches!


  • TangyCabbageSlaw1/2 cup small-dice red onion (about 1/2 medium red onion)
  • 1/4 cup freshly squeezed lime juice (from about 3 medium limes)
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper, plus more as needed
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1 medium garlic clove, finely chopped
  • 1 medium head of green or red cabbage (about 2 pounds)
  • 1/3 cup coarsely chopped fresh cilantro
  1. Whisk together the onion, 3 tablespoons of the lime juice, the oil, measured salt and pepper, sugar, chili powder, cumin, cayenne, and garlic in a large bowl until combined; set aside for 10 minutes. Meanwhile, prepare the cabbage.
  2. Slice the cabbage in half through the core. Cut a V-shaped notch around the white core on each half; discard the core. Slice each half lengthwise into quarters and thinly slice each quarter crosswise into 1/8-inch-wide strips.
  3. Add the cabbage and cilantro to the bowl with the dressing and toss to combine. Refrigerate, tossing once or twice, until the flavors have mellowed and melded, about 1 1/2 hours. Add the remaining tablespoon of lime juice, toss again, taste, and season with more salt and pepper as needed before serving.

Cranberry-Apple Crisp with Oatmeal Streusel Topping

It isn’t fall without a nice warm dessert!


Cranberry-Apple CrispTopping

  • 1 cup (packed) golden brown sugar
  • 1 cup old-fashioned oats
  • 3/4 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into pieces


  • 2 12-ounce packages cranberries
  • 1 1/4 pounds Golden Delicious or Fuji apples (about 3 medium), peeled, cored, cut into 1/2-inch cubes
  • 1 1/2 cups sugar
  • 2 tablespoons apple juice or cider

For topping:
Combine brown sugar, oats, flour, and salt in large bowl; toss to blend. Add butter and rub in with fingertips until mixture comes together in moist clumps. Cover; chill while preparing filling. (Topping can be prepared 1 day ahead; keep chilled.)

For filling:
Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Combine cranberries, apples, sugar, and apple juice in heavy large pot. Bring to boil over medium heat, stirring often. Boil until cranberries are tender and juices thicken slightly, about 5 minutes. Transfer filling to prepared dish. Sprinkle topping over.

Bake crisp until filling bubbles thickly and topping is crisp and deep golden brown, about 40 minutes. Let cool 10 minutes. Serve with ice cream.


NEW FEATURE – Recipes and Tips for CSA Produce

Please let us know if you have questions about any of these posts or if you try a recipe, let us know how you liked it; or let us know if you would like to feature a recipe of your own!


As you’ll see from this inaugural post, I made good use of my produce from the first two weeks and have a number of pretty simple recipes to share below.

First up is a dinner that would have been great for my boys when they were young (they’re 24 and 27 now–eeks!).


I took a bite of the burger and a cherry tomato together, oh yum!   Much better than regular processed ketchup with corn syrup in it.


One Pan Burgers with Pak Choi and Kohlrabi


4 burgers
2 Pak Choi
1 Kohlrabi Fries


1 lb of Clayton’s Organic Ground Beef divided into 4 patties
1 Medium to Large Pak Choi
1 Medium to Large Kohlrabi chopped into 1/4 inch think slices
3 Cloves of Organic Garlic, chopped
1 tsp of Gluten Free Soy Sauce
2 Tbsp Extra Virgin Olive Oil (EVOO) or other vegetable oil


Saute garlic in olive oil, add Pac Choi, saute over medium heat until stems start to get tender, cover and saute over lower heat for another 5-10 minutes, remove cover and sprinkle greens with 1 tsp of soy sauce, raise heat, stir and saute another 2 minutes. Place greens in a serving bowl and set aside.


Raise temperature in pan and place burger patties, add Kohlrabi slices, and sear patties on both sides, then lower heat and cook for another few minutes, when the meat is still showing slight pink (there should be plenty of juice in pan), turn the Kohlrabi slices over and cover and cook until the burgers are browned completely on outside and to taste for medium-rare, medium or well-done.





The ones below were cooked to medium with a slightly pink inside.













I made two types of Coleslaw, both without mayonnaise, one with dairy and one without dairy and with onion.

Coleslaw with Red Wine Vinegar


Coleslaw with Zesty Dressing

I made some replacements for Zesty dressing recipe ingredients: I used Agave in place of sugar, used horseradish and dijon mustard as I didn’t have fresh horseradish, and used celery salt as I didn’t have celery seed.

Ingredients – Both Recipes
1 Red Cabbage (why do we call it red, when it’s really purple?
1 Green Cabbage
1 bag of Carrots


I doubled both recipe dressing ingredients, because I had way more than 4 cups of cabbage–2 green, 2 red and 2 cups of carrots shredded–as called for with the original amounts that are listed below.

Ingredients – Coleslaw with Red Wine Vinegar dressing
2/3 cup olive oil
1 Tbsp Caraway seeds
1 Tbsp dijon mustard
1/2 finely minced yellow onion
1/3 cup Red Wine Vinegar
1/4 Cup Sugar (I used Agave)
salt, pepper to taste

Toss cabbage, carrots, onion, put to side.

Whisk vinegar, sugar, mustard, season with sp to taste and then slowly whisk in oil to form thick and creamy dressing. Taste and correct as you like. Pour 1/2 of dressing mixture over vegetables in bowl and sprinkle in caraway seeds. Toss well, taste and add more dressing as you like. Refrigerate for up to 4 hours and then allow to come close to room temperature, then stir and serve.


Black Beans and Brown Rice Stuffed Peppers

1 large casserole/cake pan
2 large Onions
3 Yellow Peppers
3 Red Peppers
2 Orange Peppers
2 Green Peppers
5 Cloves of Garlic – minced thick
3 Tbsp EVOO
1 Tbsp of Ground Cumin
1 Tsp of Red Pepper
SP to taste
1 Large can of fire roasted tomatoes
2-3 Cups of cooked brown rice
2 Cups of black beans (you can also use butternut squash in place of the black beans)
2 Tsp Better Than bullion

Saute 1/2 of the chopped garlic in 1/2 of the olive oil, add peppers and onions, saute for 15 minutes or so.

Add fire roasted tomatoes, saute another 10 minutes, stirring frequently and mashing up tomatoes in process. Take off the stove, cover and put aside.

You can prepare the peppers the night before if you like. Cut pepper tops off with a paring knife and remove membrane and seeds. Put a large pot of water to boil and blanch the peppers for 4 minutes.

Saute the other half of the garlic and olive oil, add 1 cup of juice from the beans or water, stir in 1 tsp of Better Than Bullion. Add Rice and Beans and stir to mix evenly, add cumin and red pepper and mix again, taste and correct, sp to taste.

Stuff the peppers whole standing up in casserole or cut in half and lay flat. Pour pepper, onion and tomato mixture over to cover. Bake for 45 minutes to an hour at 350-375.

If you like you can put some shredded cheese over the casserole towards the end of the time in the oven or just sprinkle some grated cheese, parmesan or other on your plate. Enjoy! These are really great leftover.



Quick Baked Eggplant

2 Medium Eggplants
SP to taste


Cut up eggplant into 1 – 1-1/2 inch cubes, toss with olive oil or lay flat on foil covered cookie sheet and sprinkle evenly with olive oil, sp. Bake in Oven on 400-425 for 15-20 minutes. Remove and enjoy plain or serve with some Tzatziki sauce (made the day before). Either way, the eggplant is delicious.



Wake-Up Juice

A fabulous combination made with my Omega VRT 330 juicer.

4-5 Large swiss chard leaves
4 Cups of green cabbage
2 Small apples
4 Medium to large carrots
1 Quarter size piece of fresh ginger


A refreshing and really nutritious way to start the day!












Later this semester I’ll report on a recipe I will be trying.

Apple Bread Pudding


Bon Appetit !

Why you should read, “Breaking Urban Ground for Community Gardens”

The article, “Breaking Urban Ground for Community Gardens” directly relates back to St. Rose’s Garden!

Continue reading the article here:


Food Prices May Skyrocket with the California Drought

This past January California saw its third consecutive year of drought-its worst on record. The snow pack in the mountains is just 15 percent of normal for Feburary. Bad news for the farmers and ranchers on the West Coast may also mean bad news for the rest of the country, as Californians grow nearly half of all U.S. farmed fruits, vegetable and nuts. Prices are expected to increase as we may need to import this produce from other countries. Image

The good news is our food co-op is on the east coast, and local, while St. Rose’s garden is as local as it gets, right on campus. Our CSA members don’t need to tighten their wallets or compromise a healthy meal.

A really sweet rooftop garden and greenhouse in NYC

Compost Workshop!

St. Rose's Compost Flyer

Farmers Market!

Farmers Market

Some of the St. Rose’s Volunteers running the table.

In the fall St. Rose’s Garden ran one of the stands at Sodexo’s on-campus farmers market outside of the McGinley Center. St. Rose’s volunteers harvested some of our best veggies from the garden and sold them to students passing by. We had an array of peppers, tomatoes, herbs, and baby eggplants. It was a great way to promote the importance of organic and locally grown produce. Everything from juices, to pickles, to canned beats were being sold. The event helped to fundraise for the garden also helped recruit some new helpers!  Thanks to everyone who put in time at the stand. We’d also like to thank Sodexo for letting us be a part of such an awesome event! We’re looking forward to being a part of the farmers market again next fall!

Farmers market 2

Some of the delicious produce we were selling!

Contributed by Sabrina