Because you can make this food yourself.
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
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)
