SI Food Faire Cookbook

A Taste of SI: Flavors of the World

Explore the diversity of tastes that SI families bring to the table. New recipes will be added regularly in the lead-up to the International Food Faire. If you would like to submit a recipe for the cookbook, please email Amy Wooler.

Abinante's Meat Sauce

submitted by Mary Abinante

For Italian families, a meal is about so much more than food. It is a time for the family to be together, whether it is a simple weekday dinner or a big holiday meal with all the extended family. This sauce has become a family tradition because it evokes our heritage and because the time it takes invites reflection on the value of a good meal shared. We always make a large amount, have a feast, and then freeze the rest for busy work days.

Abinante's Meat Sauce


  • 3 lbs. Italian Sausage
  • 1 1/2 lbs. ground beef
  • 2 large onions, chopped
  • 8 cloves garlic, …
Posted by Mr. Tom Casey in Dinner, Pasta, Italian on Wednesday April 29, 2015
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Tag: pasta

Chef Yang's Tropical Seafood Pasta

Ever wonder who was behind the elegant dishes served at the SI’s “Rock the Ages Fashion Show” this year?  Or the genius behind the impeccable dishes served at the “Fathers’ Club Rock and Roll Hall of Fame”?  And the healthy and delicious everyday lunch menu at the Commons? I sat down with Chef Rick Yang, SI Director of Food Services, for an 11 question blitz…

  1. Tell us a little about yourself?

    I was born in Manila, Philippines. My family moved to the United States when I was ten.
  2. How did you get started with cooking? Who or what …
Posted by Mr. Tom Casey in Fish, Seafood, Pasta on Tuesday April 28, 2015
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Grilled Eggplant and Bell Pepper Cous Cous Salad

by Miriam Sweeney

Although I love a steak hot off the grill, it’s the vegetables that accompany it that I most look forward to. Vegetables come to life on the grill. The heat caramelizes the natural sugars in the vegetables, and with just a hint of smoke from the fire, grilled vegetables often take center stage as the main course. Plus, they’re much easier to cook than a thick steak.  There’s no wondering  about whether they’re over or underdone in the middle.  In most cases, you can tell if they’re ready just by looking at them!

Here are my …

Posted by Mr. Tom Casey in BBQ on Monday April 27, 2015
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by Miriam Sweeney

Scandinavia’s most distinctive dish is Gravlax. Whether its called gravet laks in Norway, gravad laks in Sweden, graflax in Iceland, and graavilohi in Finland, no smorgasbord is complete without it!

The word gravlax comes from the Scandinavian word grav, which means grave, and lax, which means salmon. So, gravlax is otherwise known as “buried salmon”. This is because in Medieval times, fishermen would salt and bury their catch in sand to cure and lightly ferment it. It was a way of preserving food for the lean winter months ahead.

Today gravlax is dry-…

Posted by Mr. Tom Casey in Fish, Scandinavian on Wednesday April 22, 2015
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Korean Bowl

by Miriam Sweeney

I think food eaten out of a bowl is comforting.  Bowl food means relaxed eating: no bread and butter plate, or an order of salad forks and dinner forks.  Bowl food is everything mixed together; no separate piles on the plate.  It is the ultimate in minimalism.  All that remains is to lift your spoon and eat with pleasure.

Enjoying a meal served in a bowl also appeals to the busy, weeknight cook.  Serving a quick, wholesome meal to ravenous kids is easy with any number of simple bowl dishes.  Some favorites include rice bowls, noodle bowls, …

Posted by Mr. Tom Casey in Korean on Monday April 13, 2015 at 04:25PM
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Tags: beef, rice

Spring Pea Risotto

by Miriam Sweeney

What is the secret to a great risotto? Is it the type of rice? Should you use parmigiano regianno or a combination of parmigiano and pecorino? In my opinion, the secret to a great risotto is patience and love.

I learned first hand how to make risotto from my husband’s grandmother, who was from Rome, Italy. Before she past two years ago, Sunday dinners were always at Nonna’s house. Nonna made a number of wonderful authentic Italian dishes, but my favorite was her risotto.

She made many variations, including Risotto Milanese, risotto with mushrooms, and risotto …

Posted by Mr. Tom Casey on Thursday April 9, 2015
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Tag: rice

Rowena’s Saltine Toffee Tops

by Rowena Tillinghast

The humble saltine cracker, also known as a the soda cracker, isn’t considered a fancy food by any means. In the cracker hierarchy, it falls well below the likes of the rosemary-scented lavash, pita crackers, Triscuits, and Ritz Crackers. The saltine’s position is so low in fact, that it’s usually found in the bottom shelf of every grocery store. 

Still, there are occasions when I do reach for this lowly cracker. I sometimes crumble it on top of tomato soup or use it to top casserole dishes. It’s also a reliable vehicle for peanut butter …

Posted by Mr. Tom Casey in Dessert on Friday March 20, 2015
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Nana Sweeney’s Corned Beef and Cabbage

by Miriam Sweeney

Contrary to what many people might think, corned beef and cabbage, a staple at almost any St. Patrick’s Day celebration, isn’t the national dish of Ireland.  It is actually an Irish-American tradition started among the first generation of Irish-Americans to immigrate to this country.  Irish immigrants, yearning for the familiar tastes of their homeland, craved the traditional boiled bacon they were used to enjoying on St. Patrick’s Day.  However, bacon and pork products were expensive at the time. Instead, they had to settle for beef …

Posted by Mr. Tom Casey in Irish on Tuesday March 17, 2015
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Tag: beef

Polenta with Teleme Cheese

by Christina McNair

Teleme Cheese, specifically Tomales Bay Teleme Cheese is a special “family table” tradition. 1917, my Italian immigrant grandfather, Serafino Iacono, created Teleme Cheese.  Teleme is an American semi-soft cheese with a unique mild and nutty flavor. It can be similar to a brie-style cheese.  

Originating in Los Banos, CA, our family business expanded over the years with factories and distribution centers in other areas of the state, including San Francisco, Tomales Bay, and Anderson. Teleme cheese is a part of our family legacy in the Bay Area.  …

Posted by Mr. Tom Casey in Local, Polenta on Monday March 16, 2015
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by Valentina Camp Davis

I grew up in Argentina as part of a large family of Italian and Catalan decent. Food was a very important part of my childhood. In the Argentine culture, food is a way to share and show affection. We love to eat, and social gatherings are commonly centered around a big meal.

I passed these traditions down to my son, who likes to volunteer at Glide Memorial, preparing and serving meals during the Holidays. This is his way of showing love and demonstrating his caring way.

My mother is a great cook. Growing up, she cooked wonderful meals for us, often using …

Posted by Mr. Tom Casey in Dessert on Wednesday March 11, 2015
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Chicken Adobo and Rice

by Miriam Sweeney

It’s March, and college admission letters are beginning to land in my mailbox. Soon my son will decide where he’ll spend the next four years of his life. Our time together, living under the same roof as mother and son, is growing shorter by the day. My opportunities to teach and influence him will be reduced to occasional Sunday dinners, holidays, and my bothersome texts and phone calls.

In only half a year, his life will forever change. There will be college, work, friends, some girl who steals his heart, and experiences to be had…some of which I’m…

Posted by Mr. Tom Casey in Dinner, Filipino on Wednesday March 4, 2015
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My Favorite Bowl of Oatmeal

by Jaime Lindauer

The magic of this breakfast starts with making vegan, overnight oats before bed. I started making my vegan overnight oats before bed as usual, but now in the morning I throw the soaked oat mixture into a pot and heat it up for a couple minutes. That’s all it takes! Since you’re already soaking the oats and chia seeds overnight, the work is done for you as you sleep. Now all you have to do is heat it up for a minute or two, then scoop it into a bowl and throw on some toppings. In 5 minutes flat, you have an incredibly satisfying, nourishing bowl of oatmeal, ready …

Posted by Mr. Tom Casey in Breakfast on Friday February 27, 2015
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Quick & Healthy Banana Bread

by Anne Stricherz, Department of Religious Studies & Girls Cross Country

My hope is that every girl who runs cross-country will fall in love with running. Because cross country is one of the few no-cut sports at St. Ignatius we get a lot of first time runners and athletes who want to cross train or stay in shape for another sport. Any girl that is willing to commit herself to our training regimen, maintain a coachable attitude and work hard has a place on a team that feels very much like a family.

And like any family there are joys and triumphs, riffs and squabbles. A long run often …

Posted by Mr. Tom Casey in Bread on Monday February 23, 2015
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Tags: banana, bread, Easy

Chia Breakfast Pudding

by Jaime Lindauer

The Ministry Of Mothers Sharing is a nationwide peer ministry program that was originated by Sister Paula Hagen, OSB, of St. Paul’s Benedictine Monastery in Minnesota. M.O.M.S. is a workshop series that gathers mothers together to form a network of mutual, spiritual support. Since its inception twenty years ago, a half million women have gone through the 8 week program.

The SI Office of Adult Spirituality offers a M.O.M.S. program. The group of 12 women, including two facilitators, meet once a week for eight weeks to reflect on life experiences, share stories, and …

Posted by Mr. Tom Casey in Breakfast on Thursday February 19, 2015
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Irish Pancakes

by Miriam Sweeney

Shrove Tuesday, the day before Ash Wednesday, is the final day before the commencement of Lent. Shrove Tuesday always falls 47 days before Easter Sunday, so the date varies from year to year, falling between February 3rd and March 9th. This year it’s February 17th. It has many names across the globe, including Fat Tuesday, Mardi Gras, Carnivale, Apocreas, Fettisdagen, and Pancake Day.

Pancake Day is the most popular term for this celebration in Ireland.  Lent is a time of abstinence and sacrifice. Pancake Day evolved into a day of indulgence, a time to use up …

Posted by Mr. Tom Casey in Irish, Breakfast, Dessert on Tuesday February 17, 2015
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Mexican Hot Chocolate (Champurrado)

by Miriam Sweeney

Chocolate’s origins can be traced back over 2000 years. The Aztec word xocoatl means bitter water, and refers to an unsweetened drink that was brewed from cacao beans. The beans were roasted and ground into a paste, which was mixed with hot water, spices, chilies, and cornmeal. This gruel-like concoction was made to froth by pouring it back and forth between two containers. Sounds like an early version of a Cappuccino!

Xocoatl was a precious commodity, reserved for nobility, warriors, and priests. Priests presented cacao seeds as offerings to the gods and …

Posted by Mr. Tom Casey in Mexican, Beverage on Monday February 9, 2015
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Friendship Casserole

by Miriam Sweeney

I recently participated in SI’s Sunshine HUGS program, and the experience reminded me of my mother. Sunshine HUGS is an Ignatian Guild program that meets the special and immediate needs of members of the SI family. In addition to providing home cooked meals for SI members in need due to illness or loss, the program also serves the school’s low income and first generation college bound students by supplying students with books and school supplies. HUGS is short for Helping Us Give Support.

Growing up, my mom was a one-woman Sunshine HUGS team. Whenever a …

Posted by Mr. Tom Casey in Casserole on Monday February 2, 2015
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Tags: casserole, pasta

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