Nice and Light Pasta

Nice and Light Pasta by Meheret Shumet ’13 Ingredients

1/2 bowl of broccoli 1/4 bowl of mushrooms 1/4 bowl of cherry tomatoes 1 pat of butter (which can be found by the cutlery) 1 lemon slice (which can be found in the fridge that holds the soy and organic milk) 1 bowl of plain pasta […]

Strawberry Spinach Salad

Strawberry Spinach Salad by Audra Fannon ’11 Chef’s Comments: “It’s a fresh, sweet take on a standard salad: a perfect combination of textures and flavors, and visually appealing to boot!”


Baby spinach Strawberries in syrup from the salad bar Bleu cheese

Directions: Start with baby spinach from the Erdman salad bar. Add strawberries and […]

Breakfast for Dinner Sundae

Breakfast for Dinner Sundae by Emilee Finkelstein¬†’14¬†and Dakota Jackson ’14


Raspberry Chocolate Chunk Ice Cream French Toast Sticks (from Breakfast for Dinner bar) Cap’n Crunch


Take between two and four french toast sticks from the breakfast bar and put them in a glass. Fill glass with raspberry chocolate chunk ice cream, and sprinkle […]

Garlic Bread

Garlic Bread by Mindy Huskins ’13

“Sometimes you just want some tasty garlic bread. I have found that this works better in Haffner because they have granulated garlic.

Spread butter or margarine on bread of your choosing (I prefer white) . Sprinkle a little granulated garlic and add a slice of provolone cheese. Microwave for […]

Lemon Spinach

Lemon Spinach by Elaine Lavin ’11

“This can only be made in Erdman.”


Dinner plate piled with as much fresh spinach as it can hold Lemon wedge from the fridge Pat of butter Olive oil

Cook this using a pan over a hotplate. Try to clean the pan as best you can before cooking.