Posts tagged as “food”

(Archive September 2019) A Healthier Tomorrow

By editorialteam on April 15, 2025

Green Energy Advocates Talk Renewable Energy and Healthy Food

By Eliana Mello | Observer Contributor

Fresh fruit served daily at the MWCC North Cafe.
Photo by Thomas Hill Jr.

MWCC supports the environment through their own green energy facilities, classes, and through partnering with organizations in the community.

Robert LaBonte, Vice Principal of Finance and Administration, said, “It’s important that we show some leadership in initiating green energy on the campus.”

MWCC has been involved in green energy since the 1970s, using electricity rather than oil in order to help with the oil shortage during that time. A biomass facility was constructed next to the gym in order to use a renewable energy source. Wood chips are used to heat the school rather than oil. read more

(Archives April 2019) Green Street Café Has A Heart

By editorialteam on April 3, 2025

Campus Cafeteria is the Go-to Option for Students

By Charlie Greco | Observer Contributor

MWCC Gardner’s Green Street Cafe entrance
Photo by Batsabee Torres

Faculty members and students are constantly on the run. There’s very little time between classes, part-time jobs and, of course, homework. The result is some students have very little time left to be able to sit and enjoy a wholesome home-cooked meal. In many cases, breakfast or lunch at the Green Street Café can become a student’s primary meal of the day.

Lynne Franciose, the Dining Services Manager, has been feeding faculty and students at for over nine years and knows that, though the café can’t replace mom’s cooking, quality and nutrition is important and the goal is to come as close to “eating at home” as possible. Franciose talked about the unusual challenges of trying to “compete with mom.” She laughed and said, “We could never compete with mom’s home-cooked meals!” read more

(Archive March 2019) Emily Rossi: All Natural

By editorialteam on April 3, 2025

By Marie Rodriguez | Observer Contributor

Examples of vegan dishes cooked by Rossi.
Photos by Emily Rossi

Emily Rossi, Business major, talked about leading a vegan lifestyle.

Rossi is dedicated in her choice and loves to take pictures of her home cooked vegan meals to share on social media. One may even scroll through their newsfeed without realizing Rossi’s colorful creations were vegan.

Rossi encouraged those who wish to taste vegan food to visit two of her favorite vegan restaurants in Worcester – Antonio’s Pizza and Nancy Chang.

“Both locations sell other items besides vegan food,” said Rossi. read more

(Archive December 2018) Sophia’s Recipe for Saltine Toffee

By editorialteam on April 1, 2025

Ingredients:

Saltine crackers, approx. 1 sleeve
1 cup unsalted butter
1 cup light brown sugar
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1 cup chopped nuts and/or crushed candy*

Directions:

1) Preheat oven to 350° F. Line a rimmed baking sheet or jelly roll pan with parchment or aluminum foil. Place saltines side by side in a single layer covering the entire cookie sheet.

2) Combine butter and brown sugar in a large saucepan over medium heat and bring to a boil, stirring continuously.

3) Boil for 3 minutes while stirring continuously.

4) Pour mixture over saltines in baking sheet and transfer sheet to oven. Bake for 10-15 minutes.

5) Remove from oven and immediately sprinkle with the chocolate and peanut butter chips. Let stand for 5 minutes or until chips are melted. read more

What’s Cookin’ at MWCC

By editorialteam on March 23, 2025

Colcannon

Submitted by Wendy Joubert

A traditional Irish dish made from mashed potatoes and parsnips with fried cabbage folded in. Colcannon is a perfect side dish for your St. Patrick’s Day meal. This recipe was made from ingredients found at Marty’s Market and in their produce boxes.

Ingredients:

8 small red potatoes (about 1 lb.), peeled and quartered

1 cup cabbage (half of a small head), chopped into 1” pieces

1 medium turnip, peeled and chopped into 1” pieces

¼ cup water reserved from the water you boiled the vegetables in

¼ teaspoon chicken bouillon powder

1 tablespoon oil

What’s Cookin’ at MWCC

By editorialteam on March 23, 2025

Aunt Pat’s Irish Soda Bread

Submitted by Desiree Leader

My Aunt Pat was my favorite aunt, and I have many fond memories of her visits when I was a child. She was beautiful, with a gorgeous head of red hair, and so funny. Her visits filled our modest home with joy and laughter. One of the things that I loved about her popping by is that she often brought a loaf of her homemade Irish bread. Her daughter made it a few weeks ago for her mother’s celebration of life and was kind enough to share the recipe with me. I think I will make it tonight, slather a slice in butter, and make myself a nice cup of tea to go with it. Thank you for the memories, Aunt Pat. read more

What’s Cookin’ at MWCC

By editorialteam on February 14, 2025

Valentine’s Pizza

Recipe from lifestyleofafoodie.com

Ingredients:

1 ball of pizza dough
1/3 cup of pizza sauce
1 tablespoon of olive oil
Pepperoni
Mozzarella and parmesan cheese
Basil

Directions:

Preheat the oven to 450F and allow your pizza stone to warm up in the oven while you shape your pizza.

If you don’t have your pizza stone no worries, line a baking sheet with parchment and set aside.

On a well-floured parchment paper spread your pizza dough into a heart shape. If using a pizza stone build your pizza now, no need to transfer it to a baking sheet. Use a pizza paddle to place it in the oven or a large cutting block.

Gently transfer it to a baking sheet or large cookie sheet and fix up the heart shape if needed. Spread the tomato sauce on the dough then add the cheese then the heart-shaped pepperoni and bake in the preheated oven for 10-15 minutes. Check for doneness at around 10 minutes.

Top the pizza with the chopped-up basil, slice, and enjoy!

What’s Cookin’ at MWCC

By editorialteam on November 1, 2024

Recipe of the Month: Moroccan-Style Stuffed Acorn Squash

Submitted by Benjamin Heffner (Passed on from my grandmother and great-grandmother!).

Serves 4.

Ingredients
2 Acorn Squashes
2 tsp Olive Oil
Ground beef
1 tsp salt
1/8th tsp of cinnamon and nutmeg
1 onion, finely diced
4 cloves garlic, minced
¾ cups bulgur
2 cups water

Directions:

Cut two acorn squashes in half and take out the seeds. Place them cut side down in a baking dish. Bake in a 400-degree oven until tender, for about 35 minutes. The filling should be made while the squash is cooking.

In a medium pot, heat up 2 tsp of olive oil. Add ground beef, a tsp of salt, and 1/8th tsp of cinnamon and nutmeg. Cook until the beef is brown, for about 7 minutes. Strain the meat onto another plate while saving whatever liquid remains in the pot. To that liquid, add one finely diced onion and cook for about 5 minutes. Then add 4 cloves of minced garlic until they’re fragrant. Stir in ¾ cups of bulgur. Add 2 cups of water and bring to a boil. Then reduce heat to medium-low, cook covered for 15 minutes. Remove from heat, but keep it covered for another 5 minutes.

Add in the reserved beef as well as a handful of golden raisins, some chopped parsley and a couple tablespoons of toasted pine nuts. Scrape out the flesh from the cooked squashes and add to the filling. Equally divide the filling among the 4 halves of squash. Bake another 10 to 15 minutes to warm everything.

What’s Cookin’ at MWCC

By editorialteam on October 23, 2024

Recipe of the Month: Patriotic Trifle read more

What’s Cookin’ at MWCC

By editorialteam on September 30, 2024

Recipe of the Month: Arepas

Submitted by Jordan Chila | Editor-in-Chief

In honor of Spanish heritage month, we are sharing a simple Arepas recipe with you.

Ingredients
Arepas:
4 cups Yellow Cornmeal (fine)
2 cups Water
Salt to taste
Topping:
2 Tomatoes
3 Scallions
Garlic powder to taste
Salt to taste
Oil

Filling:
Butter
Cheese

Directions:

In a medium saucepan bring 2 cups of water to a boil.

Add 4 cups of cornmeal and stir until combined and mixture forms a dough. (Should not be sticky)

Add salt to taste and let cool.

In a frying pan add oil, diced tomatoes, chopped scallions, garlic powder to taste, and salt to taste.

Cook until reduced.

Once cornmeal is cooled, roll a 3-to-4-inch ball and then pat flat between hands until it forms a disc about 5 inches wide and 3 cm thick. Until it forms Arepas.

Set the oven to broil high. Place Arepas on a rack and broil until crispy on the outside. Flip to allow each side to golden.

Remove from the oven, cut Arepa open, butter the inside and place cheese inside and replace the top.

Add tomato scallion reduction to top and enjoy!

The great thing about Arepas is that you can fill them with whatever you want. This recipe is simple and quick, but you can always spice it up with various toppings and fillings.