CoffeeBreak is a newsletter distributed to Averett faculty and staff to keep them up to date on campus activities and information.
Please send information you would like included in CoffeeBreak via
this form by Aug. 22 for a Aug. 29 publication.
On Tuesday, Aug. 21, we officially opened our 154th academic session. It's going to be a great year, and already exciting things are planned that you'll want to make note of. Make sure you watch the calendar for upcoming events.
For those of you who are new, and as a refresher for those who have been here a while, Coffee Break is a newsletter for faculty and staff that comes out on Wednesdays. The deadline for each issue is the Wednesday before you want your announcement to run. All non-emergency announcements (births, new people in your department, workshops, etc.) should be submitted via the online form.
|Moodle Training Offered|
Faculty and staff are encouraged to participate in Moodle hands-on workshops offered by Instructional Technologist Kim McMurtry. August and September workshops focus on Moodle Basics, Moodle Gradebook and Moodle Activities. See the schedule for workshop descriptions and registration.
“Sometimes your joy is the source of your smile, but sometimes your smile can be the source of your joy.”—Thich Nhat Hanh
One of the very best ways to provide the freshest, most nutritious food for your family is to use locally grown produce whenever possible. Incorporating fruits and vegetables grown close to home will give you the best flavor and it is great for the environment.
The first step is finding the farmers' market closest to you – in Danville there is the Community Market downtown on Craghead Street. It is open on Saturdays from May through October. If you don't live in Danville and aren't sure where a farmers' market is in your area, websites such as Local Harvest list markets by state and city making it easy to locate a farmers' market near you.
Why not try out this recipe with some fresh, local fare?
Roasted Tomato and Cheese Tart with Spring Salad
Makes 6 Servings
Prep Time: 20 minutes
Cook Time: 25 minutes
3 plum tomatoes
1 large red onion, cut into wedges
1 tbsp. olive oil, divided
1 refrigerated crust for 9-inch pie
2 tbsp. plus 1 teaspoon Dijon mustard
1 1/2 cups (6 oz.) reduced fat shredded Cheddar, Jack or Mozzarella cheese
1 bag (10 oz.) spring salad mix
1 sprig fresh thyme (or 1/2 teaspoon, dried)
2 tbsp. fresh orange juice
2 tsp. balsamic vinegar
Salt and pepper, to taste
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Cut ends from tomatoes and slice each tomato into four wedges. Place tomato and onion wedges on parchment. Brush with 1 teaspoon of the olive oil. Bake 20 minutes or until edges of onion are lightly browned; set aside. Reduce oven temperature to 375 degrees Fahrenheit.
Unroll pie crust on baking sheet. Spread mustard over crust. Sprinkle cheese over mustard, allowing 1-inch border around crust without cheese. Remove about 1/2 of the onion wedges from baking sheet and set aside. Arrange remaining onion and roasted tomato over cheese. Fold 1-inch border up over tart edge. Bake for 25 minutes or until pastry crust is browned and cheese is melted. Sprinkle tart with thyme leaves and allow to cool at least 10 minutes before cutting.
Whisk together remaining 2 teaspoons olive oil, 1 teaspoon mustard, orange juice, vinegar and salt and pepper in a small bowl. Toss dressing with salad mix and remaining onion. Cut tart into wedges and serve with salad.
Yield: 1/6 of tart plus about 3/4 cups of salad and 1/2 tablespoon of dressing, per serving
Recipe created on behalf of by 3-Every-Day™ of Dairy Chef Scott Campbell of SQC, New York.
SORRY, there are no people to announce this week. If you have a new employee to add to our next issue, please send us this form!
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