Econo’food 2025, Fall version
This 12th edition of the class potluck switched to the Fall and came earlier in the semester — one notable feature was many desserts (on the side table at the far right) including a fine peach cobbler from our wonderful TA, Katie Irelan (at far left in the top photo):
I didn’t take videos like last year, and not too many photos, but in the first one above Elise Molinaro (left) explains her delicious, low-cost and low-emissions beet and white bean dip which is in the middle of the table, the same gorgeous color as the labels for each dish.
Next up was Samantha Goldburg explaining her twist on a caprese salad:
…then Paul Effah shared his fried plantains with chicken and rice:
…and Saroj Adhikari, a new postdoc at the school, proved to be an authoritative judge:
…with great comments from Jennie Coates accompanied by her all-knowing son Gabe:
And then Parke Wilde and Jess Sparks complete the judging:
Finally, we had a remote entry from Katrina Ursino in Puerto Rico, who said we absolutely had to know about using sofrito in rice & beans, aka Arroz con Habichuelas, for which she provided this fine-looking recipe:
- 1 ½ cans (15 oz each) pink beans (or red kidney beans), drained and rinsed
- ½ medium onion, diced
- ½ bell pepper (green or red), diced
- 2 cloves garlic, minced
- ½ small can (4 oz) tomato sauce
- 1 ½ tablespoons sofrito
- 1 tablespoon olive oil
- ½ packet sazón seasoning (or ½ teaspoon each cumin + paprika)
- ½ teaspoon dried oregano
- ½–1 teaspoon salt (to taste)
- 1 cup water
Yum! To share these photos you can also use the entire album, and of course also check out the full set of previous class potlucks.
