Speaker: Richard Strier, Professor in the English Department and the Divinity School, speaking on “Does bad theology make for bad poetry?”

Bread: Rosemary Onion Focaccia

Salad: Mixed greens with pears, pine nuts, Grana Padano, and a lemon vinaigrette

Main: Sun-dried Tomato and Lentil Soup

Dessert: Gianduia Brownies (Gourmet magazine, Feb. 1998)

Speaker: Tara Zahra, Associate Professor of East European History

Bread: Cornbread

Salad: Mixed greens with pumpkin seeds, carrots, feta, and a cilantro-lime vinaigrette

Main: Black Bean & Sweet Potato Stew

Dessert: Mom’s Pumpkin Bars with Cream Cheese Icing

Speaker: Dean Margaret Mitchell on “Workshop or assembly line? Models of learning in the academic study of religion.”

Bread: Swift Hall Bread of Life (a.k.a., this French-Style Country Bread recipe)

Salad: Baby Spinach with sharp cheddar, walnuts, dried cranberries, and a lemon vinaigrette

Main: Carrot Parsnip Soup

Dessert: Papa’s Cran-Apple Crisp with lime yogurt garnish

Annual BBQ Lunch with Special Music by Justin and the Salty Dogs

Drink: Homemade Sangria

Salad: Mixed Greens with Rosemary Potatoes and Zucchini (basic recipe here), Chopped Tomatoes, and Dijon dressing (vegan)

Main: Grilled Pork Beef/Brats (vegan available) on homemade buns (non-vegan)

Side: Corn on the Cob (vegan depending on butter selection)

Side: Fruit Salad with mint (vegan)

Dessert: Spring Fruit Pie (non-vegan)

“Wednesday” Luncheon as the concluding piece of the “Writing Religion” conference in honor of W. Clark Gilpin’s retirement.

Salad: Mixed Greens with blueberries, bleu cheese, and strawberry-mint vinaigrette (not vegan)

Bread: Cheddar-Dill Scones (not vegan)

Main: White Beans and Roasted Tomatoes (vegan)

Side: Garlic Potato Salad (vegan)

Dessert: Chocolate Chip Zucchini Cookies (not vegan)

Speaker: Jim Forest on Dorothy Day

Salad: Mixed Greens with Cherry Tomatoes and Lime Vinaigrette (vegan)

Appetizer: Chips with fresh guacamole and salsa (all vegan)

Main: Mexican Vegetable Soup with Lime (vegan)

Dessert: ‘Quattro’ de Mayo Brownies (not vegan)

Speaker: Ryan Coyne, Assistant Professor of the Philosophy of Religions and Theology, The University of Chicago

Salad: Spinach Salad with apples, candied walnuts, dijon dressing (vegan)

Main: Quinoa Burgers served with matzah crackers (vegan)

Side: Rosemary New Potatoes (vegan)

Veggie: Collards with Red Pepper Gastrique (vegan)

Dessert: Apple-Walnut Muffins (vegan)

Speaker: Dean’s Forum with Professors Susan Schreiner and David Tracy

Appetizer: Hummus with veggies (vegan) and Swift Hall Crackers (not vegan)

Main: Black Beans and Rice (vegan)

Side: Sesame-Ginger Asparagus (vegan) and Simple Side Fruit Salad (vegan)

Dessert: Jonathan and David’s Gay Pie (not vegan)

Speaker: Quarterly Musical Lunch with Ensemble Alioni

Breakfast for Lunch!

Salad: Greens with apple, bleu cheese, and Vanilla Vinaigrette (vegan without cheese)

Bread: Homemade Croissants (recipe again forthcoming)

Main: Spinach and Mushroom Scrambled Eggs (Vegan tofu scramble)

Side: Creamy, Dreamy, Shrimp-Free, Southern-Style Grits (for vegan: make grits using water only)

Dessert: Coconut Whipped Cream served over bananas, strawberries, and blueberries (vegan)

Speaker: Quarterly Dean’s Forum with Professors Otten and Marion

Salad: Beet Salad with Chickpeas and Avo (vegan)

Bread: “German Black Bread” (recipe needs editing, apologies)

Main: Winter Vegetable Soup (vegan)

Dessert: Snickerdoodles and Jimmy’s “Secret” Chocolate Chip Cookies (neither vegan)

About Us

Wednesday Lunch at the Divinity School
Wednesday at Noon
Swift Hall Common Room


Awhile ago…


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