Semi-formal! Fall 2011

At the end of every semester, since the Big Spoon’s inception, we hold our Semi-formal. What is semi-formal exactly? Semi-formal is a time to put on your dancing shoes and whatever manner of dress you consider to be “semi-formal,” relax, enjoy wonderful food, and chat with friends. This year our semi-formal is Saturday, December 17. Below you’ll find our decadent menu.

 

Appetizer

• Sliced buttered baguettes
• Brie cheese

Soup

• Bodacious borscht with yummy yogurt topping

Salad

• Scintaliating spinach topped with crazing, walnuts, and balsamic vinegrette

Main Course

• Rich risotto with creamy sauce, beet greens, and squash
• Baked squash

Dessert

• Gingerbread cheesecake
• Blondies with chocolate, dried fruit, and walnuts
• Eggnog ice cream
• Chocolate whoopee pies with peppermint butter-cream

The Closer to Winter Break, the More the Big Spoon Table becomes Tent City. December 13th – 15th Dinners

Tuesday the 13th

• Fury tofu with onion and artichoke
• Braised greens with carrot, feta, and raisins
• Sauerkraut with caraway seeds
• Soy sauce rice with egg, onion, black beans, water cress, and greens
• Whole wheat bagels
• Pumpkin pie

Wednesday the 15th

• Roasted potatoes
• Squash, carrot, and peanut butter soup
• Whole wheat chocolate crackle cookies
• Crumb cake
• Fluffy white bread

Thursday the 15th

• Cracked wheat
• Salad with feta
• Roasted potatoes
• Whole wheat bread with sunflower seeds
• Lentil and zucchini soup
• Coffee cake

Heading into the home stretch. December 5th – 9th Dinners

Monday the 5th

• Coleslaw
• Baking powder biscuits
• Quinoa
• Baked squash
• Peppermint chocolate krinkle cookies
• Strawberry linzer

Tuesday the 6th

• Coleslaw
• Quinoa
• Curry carrot soup
• Tofu fury
• Cheeeeeezy potatoes
• Squashed lasagna

Wednesday the 7th

• Squash, potato, and carrot soup
• Quinoa
• Coleslaw
• White beer bread with sunflower seeds
• Peppermint brownies

Thursday the 8th

• Buttercup squash and pumpkin roasted with curry
• Braised cabbage with apples and caraway
• Cracked wheat
• Whole wheat caraway bread
• Double chocolate cookies

Friday the 8th

• Wine night!
• Black beans, rice, and onions
• Tomatoes
• Salad with feta, balsamic vinaigrette, and sunflower seeds
• Carrots
• Whole wheat bread
• Chocolate oatmeal cookies

Enjoyin’ that home-cooked food. November 28th – December 1st Dinners

Monday the 28th

• Salad with carrots
• Brown rice
• Cooked kale
• Baked crackers
• Kohlrabi fries
• Guacamole
• Sautéed brussel sprouts and onions

Tuesday the 29th

• Bagels
• Cous cous
• Roasted winter vegetables
• Mango and walnut salad
• Adorable honey-walnut doughballs

Wednesday the 30th

• Chili mac!!
• Baked squash with brown suga and cinnamon
• Molasses cookies
• Wheat hump bread

Thursday the 1st

• Squash lasagna (Natalie made the ricotta cheese!)
• Cabbage and carrot salad
• Rosemary whole wheat bread
• Meringue with kiwi sauce

The Week of Thanksgiving! November 21st – 22nd Dinners

Monday the 21st

• Olive quick bread
• Veggie Sheppard’s pie with mashed potatoes, lentils, carrots, and onions
• Fruit salad with oranges, pomegranates, and avocados
• Sautéed broccoli

Tuesday the 22nd

• Cabbage salad
• Tofu egg stir-fry
• Brown rice
• Refurbished lentils
• Wheat bread
• Brownie cookies with pumpkin moose and whipped cream

November 14th – 18th Dinners

Monday the 14th

• Margo’s birthday cake for Tim
• Coleslaw
• Carrots and beets
• Quinoa with beet greens
• Pipin’ hot biscuits
• Whoopie pies: chocolate and pumpkin spice cream

Tuesday the 15th

• Beet bread
• Salad with carrots
• Quinoa with beet greens
• Brown rice
• Sautéed cabbage, onion, and carrot
• Brown butter punkin cake with honey glaze

Friday the 18th

• Macaroons from Café V
• D’oal bhaat rice
• Vegetable/paneer moms with soy chili dipping sauce
• Carrot apple salad
• Cranberry orange bread
• Candied cranberries
• Oatmeal, cranberry, coconut, and chocolate chip cookies
• Our guest, Pablo Toral, brought wine and honey and almond chocolate

A Big Co-op Day!

Saturday, November 12 is a big day for the Big Spoon. Tonight the Big Spoon hosts a lovely dinner with fellow co-ops on campus, OEC, Vegan, and Bro-op,  for inter-co-op mingling and dining. This evening, by the ingenuity of our Big Spoon member Keston, a new co-op is starting. Dubbed Coffee on College, this new co-op will provide late night baked goods, fair trade coffee and tea, and a space to hang out. The kick-off event hosts the Beehive Collective, http://www.beehivecollective.org/english/aboutus.htm. It’s a very exciting time on campus!

Fall back into an extra hour. November 7th – November 11th Dinners

Monday the 7th

• Butternut squash bread
• Creamy potato and leek soup
• Salad with pomegranate
• Frittata
• Bread pudding with persimmon

  

  Yummy!

  

  Yay yummy and nutritious food!

  
  

Tuesday the 8th

• Whole wheat baguettes
• Apple and carrot coleslaw
• Baked butternut squash with butter, cinnamon, and brown sugar
• Repurposed frittata
• Hot cocoa
• Persimmon ice cream

Wednesday the 9th

• Borscht (или Борщ)
• Braised brussel sprouts
• Lentils
• Three-ingredient bread
• Pear cake

Thursday the 10th

• Yellow beets
• Coleslaw
• Pear cake
• Kale
• Garlic bread
• Quinoa salad with greens and carrots

Friday the 11th: Make a Wish!

• Macaroni with squash, mint, garlic, and onion
• Coleslaw with apple cider vinegar and olive oil
• Sautéed Swiss chard with garlic and apple cider vinegar
• Roasted squash
• Lentils
• Sourdough bread with cheddar cheese and ginger
• Pumpkin pie for Café V
• Muffins and cupcakes from DKs

Leaves are still a-fallin’. October 31st – November 3rd Dinners

Monday the 31st: Happy Halloween!

• Quinoa
• Baguette
• Sautéed greens and inions
• Cooked and spiced kohlrabi

Tuesday the 1st

• Quinoa
• Bagels with jam and/or butter
• Salad with feta
• Stir fry onions, broccoli, and cauliflower
• Pumpkin bread

Wednesday the 2nd

• Mashed potatoes
• Squash soup
• Salad with pomegranate and carrot
• Asiago pan bread
• Molasses cookies

Thursday the 3rd

• Sourdough bread
• Salad
• Beet greens sautéed
• Chocolate chipotle chili with cheese and onion

Nestling into Autumn. October 25th – October 27th Dinners

 

Kiwi Pound Cake! The Big Spoon has so many talented chefs. Photo by Max Zepf-Geller.

Tuesday the 25th

• Barley
• Roasted carrots
• Sautéed kale
• Baked butternut squash with brown sugar
• Joe’s whole wheat baguettes
• Kiwi pound cake by Natalie

Wednesday the 26th

• Squash with apples and raisins
• Salad
• Rice
• Roasted potatoes
• Bread
• Coconut, chocolate chip, oatmeal, and peanut butter cookies

Thursday the 27th

• Brussel sprouts of baked
• Salad greens of the spicy nature
• Soup of squash and lime
• Tasty bread of wheat
• Cake of winemaker’s grape