Campus Kitchens UVM will be kicking off our annual FOOD SUMMIT this April! We will be holding all of our events during Earth Week and joining forces with other clubs to be making this year the all time best!
Here’s what our schedule for Food Summit will look like, be sure to participate in some of the events!!
Monday April 22nd:
Battle of the Campus Chefs
Grand Maple Ball Room (Davis Center)
5$ before the event (can be purchased the week before the event) 7$ at door
Tuesday April 23rd:
Hunger Free Vermont Presentation
FREE, we will be providing light refreshments!
Aiken Room 102
Hunger Free Vermont will be holding an infromational (maybe even shocking for many) presentation about the reality of hunger, right here in Vermont! This is the backbone of what Campus Kitchens is all about, so please join us!
135 St Paul St Burlington, VT 05401
Come join us at Drink to celebrate food with drinks! Bring your mom, bring your friends, bring your awkward neighbor! Bring anyone of age, because drink is donating 20% of everything sold this night to CAMPUS KITCHENS UVM!
Wednesday April 24th:
CONTRA DANCE and SLOW FOOD BUFFET
FREEEEE and a FORK donation (for the Winooski Teen Center)! Bring your own bowl as well!
Silver Maple Ball Room
- 15 cups chopped red cabbage
- 10 unpeeled red apple, cored and chopped into matchsticks
- 10 carrot, grated
- 1 yellow onion, finely chopped
- 2 cups mayonnaise
- 2 cups sugar
- 1/2 cup molasses
- 1/4 cup lemon juice (or white vinegar), to taste
In a hotel pan, combine red cabbage, red apple, carrot, and onions. In a small bowl, mix together mayonnaise, sugar, molasses and lemon juice. Pour dressing over salad. Mix well and refrigerate for at least an hour before serving. It gets better the more it marinates!
This recipe is adapted for 30 servings. For a close slaw of 6 servings, use:
- 3 cups chopped red cabbage
- 2 unpeeled red apple, cored and chopped into matchsticks
- 2 carrots, grated
- 1 small yellow onion, finely chopped
- 1/3 cup mayonnaise
- 1/3 cup sugar
- 2 tablespoon molasses
- 1 tablespoon lemon juice (or white vinegar), to taste
Local, donated ingredients:
apples from Champlain Orchards
onions and carrots from The Intervale
cabbage from Pete’s Greens
Apple Crisp with Local Vermont Apples 🙂
Apples and ingridents all donated by UVM student volunteer Melissa Ackley! Thanks Melissa!
- 10 cups all-purpose apples, peeled, cored and sliced
- 1 cup white sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup water
- 1 cup quick-cooking oats
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup butter, melted
- Preheat oven to 350 degrees F (175 degree C).
- Place the sliced apples in a 9×13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
- Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
- Bake at 350 degrees F (175 degrees C) for about 45 minutes.
Moroccan Chickpea Stew
Potatoes, tomatoes, kale, and cilantro all from our CKP Garden!
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon cayenne pepper, or to taste
- 1 teaspoon garam masala
- 1/2 teaspoon curry powder
- 1 pinch salt
- 3 potatoes, cut into 1/2-inch cubes
- 1 (14.5 ounce) can diced tomatoes,
- 1 cup tomato sauce
- 1 cup golden raisins
- water, or enough to cover
- 1 (14.5 ounce) can chickpeas, drained
- and rinsed
- 1 bunch kale, ribs removed, chopped
- 1/2 cup chopped fresh cilantro
1. Heat the olive oil in a large pot over medium heat; cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes.
- 1 (8 ounce) packaged uncooked farfalle (bow tie) pasta
- 1 tablespoon olive oil
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 cup roughly chopped kale
- 4 cloves garlic, chopped
- 1 pinch dried basil
- 1 pinch ground cayenne pepper
- salt and ground black pepper to taste
- 8 ounces feta cheese, crumbled
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.
- In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.