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FROM OUR KITCHEN
08/13/19

From Our Dietitians: The Beet Is On!

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All of a sudden, the humble beet has become chic. Beet juice, beet smoothies, beet chips, beet chews, crispy beet salad toppings — there’s no shortage of new beet products on the shelves these days. It’s no wonder, because beets can’t be beat when it comes to their nutritional benefits, sports-enhancing qualities, and innovative culinary applications. (No more puns, promise!) The powerful red dye component is probably the most notable feature of beets, and although the staining ability is...

08/06/19

Grilled Eggplant Sandwich with Artichoke Tapenade

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Serves 6 Ingredients: 4 3/4 ounces canned artichoke hearts 2 ¼ ounces roasted red peppers 1 ounce Kalamata olives, pitted 2 teaspoons capers ¼ ounce chopped fresh basil 2 teaspoons balsamic vinegar ½ teaspoon vegetable oil 1 ¼ cups eggplant, sliced ½ ounce salt, coarse Vegetable oil (for grilling) 6 ounces roasted red pepper strips 3 ounces arugula 6 ciabatta rolls 6 ounces provolone cheese, sliced Preparation: Step 1: Drain canned ingredients. Split ciabatta rolls. Step 2: Lay eggplant slices...

07/15/19

From Our Kitchen: Pasta Primavera with Marinara Sauce

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One of the best things about preparing Italian meals is the accessibility of ingredients. Even if you don’t have an abundance of tomatoes or squash from a garden, all of the ingredients in this dish are quick and easy to find — most are probably already in your fridge waiting to be used! Check out our Chefs making Pasta Primavera with Marinara — a simple, veggie-packed dinner your whole family will love. Get the recipe below. Pasta Primavera with Marinara...

07/15/19

From Our Kitchen: Fried Sweet & Sour Tofu

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Sustainable dining isn’t just about what you throw away — it’s also about what you eat, and how it’s made. Research shows that vegetarian and vegan meals are more sustainable because they require less energy to produce. The Shipley School, recently recognized with the 3 Star Certification by the Green Restaurant Association, has incorporated more plant-based meals into their menu. One of the favorite recipes among faculty, staff, and students is Fried Sweet and Sour Tofu. It’s so popular, Wayne...

07/03/19

From Our Kitchen: Grilled Chicken Breast with Spicy Peach Salsa

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Use your fresh peaches to top your grilled chicken with this fresh and fiery peach salsa — a perfect warm weather dish! Tip: Ripe, juicy peaches are best. If peaches need softening, place them in a paper bag for a few days. Ingredients: 2 medium peaches ¼ cup chopped red bell pepper ¼ cup chopped red onion ¼ cup chopped jalapeño pepper 1 tablespoon unsweetened orange juice 1 ½ teaspoons salt ¼ ounce minced fresh cilantro 2 pounds boneless, skinless...

06/04/19

From Our Kitchen: Berry Swirl Tofu Cheesecake

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It’s berry season! Use your freshly picked raspberries and strawberries for this protein-rich, summer-inspired dessert. Ingredients: 1/8 cup raspberries 1 ¼ cups strawberries 1 tablespoon strawberry jam Cooking spray 1 1/3 cups crushed graham crackers 2 tablespoons trans fat-free margarine 1 tablespoon brown sugar 8 ounces firm tofu 2/3 cup cream cheese 2/3 cup granulated sugar 1 egg ½ teaspoon unsweetened lemon juice ½ teaspoon lemon zest 1 tablespoon all-purpose flour ½ teaspoon vanilla extract 7 raspberries (garnish) Preparation: Step...

04/02/19

Taste of India: Curried Indian Chicken and Chickpea Soup

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Indian cuisine is known for its diverse spices and flavors, but don’t let that scare you. This classic dish uses ingredients that are common in most kitchens. Check your pantry for curry powder, pick up some ginger root on your next trip to the market, and you’re on your way to creating a healthy and hearty soup. Serve it with rice or warm naan for a delicious, traditional meal! Serves 6 Ingredients: 8 ounces boneless, skinless chicken breast ½ teaspoon...

03/05/19

From Our Kitchen: Baja Fish Tacos

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When these are on the menu, students get excited. After all, they are the trendy spin on the Tuesday staple. If you can’t make it to one of our venues when this favorite is featured, here’s how you can make them at home for the whole family to enjoy. Makes 6 tacos Ingredients: 3 tablespoons vegetable oil 1 lime 2 ½ teaspoons ancho chili powder 1 small jalapeño chile ¼ ounce fresh cilantro 1-pound, 4-ounces mahi mahi or tilapia fillets...

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