Skillet Pot Pie with Butternut & Kale

Skillet Pot Pie with Butternut & Kale

by | Dec 31, 2015

Serves 8 ¼c olive oil 1c frozen white pearl onions. thawed 2t minced fresh garlic 1T chopped fresh sage 1small  bunch kale, ribs & stems removed, leaves chopped ¼c all-purpose flour 3c low-sodium chicken broth 2c butternut squash, peeled, cut ½” lieces 2c...
Smoked Trout & Crispy Apple Salad

Smoked Trout & Crispy Apple Salad

by | Dec 1, 2015

Serves 8 1 granny smith apple, very thinly sliced 2t sugar 2qts baby greens ¾ apple cider or lemon vinaigrette ½lb skinless smoked trout, flaked, pin bones removed 4oz smoked gouda, julienne ¼c red onion, thinly sliced ¼c toasted pecans 1. Preheat oven to 300°F 2....
A look at our a-maize-ing cafeteria staff

A look at our a-maize-ing cafeteria staff

by | Nov 17, 2015

Article from The Guilfordian This article is part of a series highlighting the often overlooked amount of work that goes into keeping our campus fed. Founders Dining Hall. The Cafeteria. The Caf. Open for breakfast, lunch and dinner, this place is a staple of the...
Cast Iron Skillet Pizza

Cast Iron Skillet Pizza

by | Nov 4, 2015

Serves 16 1 whole wheat pizza dough ball 6 slices thick cut bacon, chopped 1 shallot, sliced 2 cloves garlic, minced 1/2 lb brussels stemmed, thinly sliced 1/4t s&p 8 oz mixed provolone & fontina, 2 T grated finely grated parmesan 1. Preheat broiler 2. Cook...

Blue Ridge School Vegetable Garden

by | Mar 28, 2009

Blue Ridge School Vegetable Garden Spring, 2009 How much more local can you get? “Farmer Rob” (our Director and Executive Chef) has teamed up with faculty and students to create almost one acre of garden space for herbs and produce.