Pan Seared Diver Scallops with Roasted Root Vegetables, Mushrooms, and Mint and Pea Puree

from the kitchen of Chef Matt Kershner

Pan Seared Diver Scallops with Roasted Root Vegetables, Mushrooms, and Mint and Pea Puree

This recipe serves 1-2 people depending on the number and size of scallops

Equipment Needed

1 – Cast Iron Skillet

2 – Blender

3 – Sheet Tray


Whole butter, for searing
2cupsEnglish peas, blanched and shocked
Water, for consistency
4mediumShiitake mushrooms
Salt and pepper, to taste
2smallShallots, quartered
5 or 6Radishes, halved
Oil, for tossing
Salt and pepper, to taste

Diver Scallops

Preheat oven to 400℉. Clean your scallops by removing the tendons from the sides. Pat the scallops dry with a paper towel and season them well with salt and pepper. In a cast iron skillet, sear one side of the scallop over medium heat using whole butter. Place the seared scallops in the oven to finish cooking (approximately 3 minutes).

Mint and Pea Puree

In a blender, blend the peas, mint leaves, and salt together. Add water as needed to adjust the puree consistency to your liking. Place the blended mixture in the fridge to cool. Hold for no more than 1 day.

Roasted Mushrooms

Remove the stems from your mushrooms and wash thoroughly. Cut the caps of your mushrooms into quarters. Coat your mushrooms in oil and season as desired. Place the coated mushrooms onto a sheet tray and bake in a 400℉ oven for 15 minutes or until golden brown.

Roasted Radishes and Shallots

Toss your radishes in oil, salt, and pepper. Place onto a sheet tray and roast for 7 minutes in a 400℉ oven. Toss your shallots in oil, salt, and pepper. Take the sheet tray containing your radishes out of the oven. Add the coated shallots to the tray of radishes and place back into the oven. Continue roasting for 8 minutes or until golden brown.

Chef Matt Kershner

“For a moment or a second, the pinched expressions of the cynical, world-weary, throat-cutting, miserable bastards we’ve all had to become disappears, when we’re confronted with something as simple as a plate of food.”
– Anthony Bourdain

Matthew Kershner

Chicken Bruschetta

from the kitchen of Chef Marissa DioGuardi

Serves Four

Equipment Needed

1 – Sauté Pan

2 – Cutting Knife

3 – Small Mixing Bowl

4 – Small Saucepan


2ozOlive Oil
44 ozChicken Breasts
Salt to Taste
Pepper to Taste
  1. Marinate the chicken breasts with 1 oz of oil, salt to taste, and pepper to taste. Refrigerate for at least 2 hours before cooking.
  2. Preheat the oven to 350 degrees F.
  3. Add the remaining 1 oz of oil to a sauté pan over medium heat. Add the chicken to the pan, laying it away from you to prevent the hot oil from splashing towards you. Let it sear for about a minute, then flip to sear the other side.
  4. Place in the oven and cook for about 15 minutes or until the internal temperature of the chicken reaches 165 degrees F.


1ozFresh Basil
1/2ozOlive Oil
1/4tspGround Black Pepper
  1. Dice the tomatoes and put them into a small mixing bowl.
  2. Mince the garlic and chiffonnade the basil. Add them both to the mixing bowl.
  3. Season the tomato mixture with oil, salt, and pepper. Add more seasoning as needed.

Balsamic Reduction

1cupBalsamic Vinegar
  1. Add the vinegar to a small saucepan and bring to a gentle boil. Reduce the heat and simmer, stirring often until thick and reduced (about 8 to 12 minutes). The timing will depend on your desired thickness. The balsamic will also thicken as it cools.

‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‎‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

“Success is no accident. It is hard work, perseverance, learning, studying, sacrifice, and, most of all, love of what you are doing or learning to do”
– Pele, Brazilian soccer player

Marissa DioGuardi

7 Layer Greek Dip

from the kitchen of Chef Oriana Van Buren

Serves Eight – This recipe is vegetarian

Equipment Needed

1 – Cutting Boards

2 – Chef’s Knife

3 – Hand Mixer

4 – Serving Dish

7 Layer Greek Dip

8ouncesCream cheese (softened)
1tbspFresh lemon juice
1tspDried Italian seasoning
2clovesMinced garlic
1cupPrepared hummus
3/4cupChopped cucumber
3/4cupChopped tomato
1/2cupChopped pitted Kalamata olives
1/2cupCrumbled feta cheese
1/4cupSliced green onions
Pita chips
  1. In a medium mixing bowl, combine cream cheese, lemon juice, Italian seasoning, and minced garlic. Beat with an electric hand mixer until combined.
  2. Taking the cream cheese mixture you just created, spread it evenly on the bottom of a serving dish. Spread the hummus on top of the cream cheese mixture
  3. Prepare the cucumber, tomato, Kalamata olives, feta cheese, and green onion. Once chopped to your liking, add them over top of the hummus.
  4. Cover and refrigerate for at least 2 hours (up to 12 hours).
  5. Serve with pita chips and enjoy!

‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‎‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

“Anyone can cook, but you must be open to making mistakes. Mistakes are how we learn in the kitchen; each time you fail, you learn something new. Knowledge is power and practice makes perfect!”

Oriana Van Buren

Vegan Bombay Burritos

from the kitchen of Chef Matt Kershner

4 Servings – Spinach is needed for this recipe.

Quick Pickled Red Onions

1Red onion
1cupRed wine vinegar
1tspKosher salt
1tbspBrown sugar
1tspPickling spice
2Bay leaves
  1. Julienne cut red onion – place strips in a plastic container with enough room for liquid
  2. In a medium sauce pot, bring vinegar, water, salt, brown sugar, pickling spice, and bay leaves to a rapid boil. Pour over onions to cover.
  3. Refrigerate immediately. Let pickle at least 2 hours before serving. Reserve for later.

Cilantro-Mint Chutney

1bunchCilantro, stems included
1cupMint leaves
1mediumJalapeno, seeds optional
1tbspMinced ginger
1tbspMinced garlic
1/4cupLemon juice
1/2tspKosher salt
  1. In a food processor, combine all ingredients. Blend until smooth. Serve cold. Reserve for later.

Curry Mashed Potatoes

1lbYukon gold potatoes, peeled and cubed
1tbspOlive oil
1tspKosher salt
3tspYellow curry powder
1tspGranulated garlic
  1. In a large sauce pot, boil potatoes until fork tender. Drain.
  2. In the pot, whip the potatoes with the remained of ingredients until fluffy. Reserve for later.

Roasted Cauliflower and Chickpeas

1headCauliflower – cut into small florets
1canChickpeas – drained
1tbspOlive oil
1pinchRed pepper flake
1tspFennel seed
  1. In a small bowl, combine the coriander, cumin, red pepper flakes, and fennel seed. Mix well.
  2. In a large mixing bowl, mix the cauliflower florets and chickpeas together with olive oil. Add in the spice blend and mix well.
  3. On a sprayed sheet/tray, roast the cauliflower and chickpeas at 400 degrees for 15 minutes, until golden brown. Reserve for later.

To Make the Burrito…

  1. Lay out a 12-inch tortilla of your choosing (GF, vegan, wheat, etc.)
  2. Spread a layer of curry mashed potatoes onto the tortilla followed by a handful of baby spinach.
  3. Follow the spinach with a few pickled red onions, and roughly 2 ounces od the cilantro-mint chutney.
  4. Roll into a burrito and press onto a pre-heated panini press or hot skillet if there is no panini press.
  5. Cut in half and serve. More chutney can be added if desired.

Chef Matt KershnerChef Matt Kershner
Why I Love this Recipe
“Fall is coming, and with it, the cold weather. This is a vegan take on an Indian classic street food—the Frankie burrito. It’s loaded with protein from the cauliflower and chickpeas, iron and potassium from the spinach, and tons of antioxidants and vitamins from the chutney. Also, it just plain tastes delicious! It’s the perfect vegan fall/winter go-to wrapped with love. It’s especially nice because it can be taken on the go for those busy nights!”

Lemon Blueberry Cheesecake Cookies

from the kitchen of Chef Marissa DioGuardi

Yields 24

4ozCream cheese
1cupFresh blueberries
1Lemon, zested and juiced
2cupsPowdered sugar
  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, blend cream cheese, butter, and sugar until fully combined.
  3. Add the salt and flour to the cream cheese mixture and stir until fully combined.
  4. Add the blueberries.
  5. Once the cheesecake batter is fully mixed, cover with plastic wrap and chill in the refrigerator for 30 minutes or until batter is firm to touch.
  6. Using a small cookie scoop, place the cookie batter on a parchment-lined baking sheet.
  7. Using your fingers, press down on the dough balls to help form cookies.
  8. Bake 12-15 minutes or until cookies turn golden brown on the bottom.
  9. Place cookies on a cooling rack and let rest for at least 5 minutes
  10. Meanwhile, combine the lemon juice, zest, and powdered sugar in a medium bowl. Set aside.
  11. Drizzle cooled cookies with lemon glaze.
Chef Marissa DioGuardiChef Marissa DioGuardi

Maple Glazed Seared Salmon

from the kitchen of Chef Matt Kershner

12 Servings

8lb1 side, Fresh atlantic salmon
7TbspOlive oil
1cup100% authentic maple syrup
2lbBrussels sprouts
5lbButternut squash
1cupHeavy cream
1/4cupBrown sugar
5leavesFresh sage
Salt and pepper to taste
  1. Maple Glazed Seared Salmon
    • Remove skin from salmon fillet, and cut into 6 oz portions, approximately 6 pieces per side.
    • Season with salt and pepper to taste.
    • Heat olive oil in large frying pan until oil is almost to the smoke point.
    • Sear salmon, skin side up, until golden brown and crispy. Transfer to parchment lined sheet tray.
    • Using small brush, brush each fillet with maple syrup.
    • In 400-degree preheated oven, roast salmon for approximately 10 minutes, or until salmon reaches internal temperature of 145 degrees. Serve immediately
  2. Roasted Brussels Sprouts
    • In a large mixing bowl, drizzle sprouts with oil, and salt and pepper liberally. Toss to coat evenly.
    • On prepared sheet tray, roast sprouts in 400 degree oven for 15-20 minutes, or until golden brown and crispy.
    • Serve immediately
  3. Butternut Squash and Brown Butter Puree
    • Toss butternut squash lightly with sauté oil, and bake on greased baking sheet in 400 degree oven for 25 minutes, until squash is tender and golden brown. Reserve.
    • In stock pot, brown butter until nutty and fragrant. Add in sage at this point.
    • Add butternut to pot and combine thoroughly. Using immersion blender, add in brown sugar and heavy cream and puree until smooth and creamy. Season to taste with salt and pepper. Serve immediately.
Chef Matt KershnerChef Matt Kershner
“The journey is part of the experience—an expression of the seriousness of one’s intent. One doesn’t take the A train to Mecca.” – Anthony Bourdain

Blueberry Cheesecake Croissant

from the kitchen of Chef Marissa

12 servings

1/2lbCream cheese
1/2lbFrozen blueberries
1/2qtLiquid egg
1/2qtHeavy cream
1cupWhite sugar
1TbspGround cinnamon
1/2tspGround allspice
1/2cupVanilla icing
  • Spray 9×9 pan with cooking spray.
  • Pull apart croissant bread and spread evenly throughout pan.
  • Mix the cream cheese until smooth. Add the egg, cream, sugar, cinnamon, nutmeg, allspice.
  • Spread blueberries on top of plucked bread.
  • Poor egg mix into pan.
  • Cover with parchment paper and foil. Bake at 350 degrees F. for 35 minutes.
  • Uncover, and bake another 5-10 minutes until a knife in the center comes out clean.
  • Drizzle with icing and serve.
Chef Marissa DioGuiardiChef Marissa DioGuardi

Red Velvet Cupcakes

from the kitchen of Chef Cyndee

1boxRed velvet cake mix or Devil’s food cake mix
15ozCream Cheese
1CPowdered sugar
2tspVanilla extract
2CCream cheese frosting
  • Preheat oven to 375°F (190°C).
  • In a large bowl, prepare the red velvet or devil’s food cake batter.
  • In a separate bowl, combine cream cheese, powdered sugar, and vanilla, stirring until there are no lumps.
  • Divide the batter evenly among a lined muffin tin.
  • Bake for 20 minutes, then cool.
  • Pipe the cream cheese frosting onto each cupcake, then top with red velvet crumbs.
  • Enjoy!
Chef Cyndee
Not only does our CSC team prepare all of our grab-and-go items on campus, the team prepares food for catering events and dining units with the ability to make any-size recipe from 4 people to over 500. We are providing a scaled-back, easy-to-make version of our Red Velvet Cupcakes.

Salmon Poke Bowl

from the kitchen of Chef Chris Mejia

8 servings

1small bunchScallions, chopped
1cloveGarlic, minced
1tspSesame seeds
1/3CSoy sauce
1TbspSesame oil
1/4tspCrushed red pepper
4CRaw rice
2lbsSushi grade salmon
As neededCucumber
As neededCarrots
As neededPickled red onions
As neededFried onions
As neededSpicy mayo
As neededEel sauce
  • Clean and chop scallions.
  • Mince 2 cloves of garlic.
  • Mix the chopped scallions, minced garlic, sesame seeds, soy sauce, sesame oil and crushed red pepper to yield approx. 1/2 cup of marinade in total.
  • Dice salmon into 1/2 inch cubes
  • Toss the diced salmon with the marinade.
  • Keep refrigerated until ready to use.
  • Cook 4 cups of raw rice according to package directions to yield approx. 8 cups.
  • Place approx. 1 cup of rice in a bowl.
  • Top with choice of vegetables and garnishes.
  • Top with about 4oz of marinated salmon.
  • Drizzle choice of sauce over top.
Chef Chris MejiaChef Chris Mejia, Sushi Chef

Slow Roasted BBQ Beef Brisket

from the kitchen of Chef Matt Kershner

BBQ Beef Brisket

10-15 Servings

4eaWhole, certified Angus brisket
4TbspCut and sifted thyme
4TbspKosher salt
4TbspBlack pepper, finely ground
2TbspGranulated garlic
2TbspOnion powder
2TbspSweet smoked paprika
3lbsCarrots, peeled and large dice
3lbsCelery, large dice
3lbsOnions, sweet
  • In 4-inch hotel pans, evenly distribute the carrots, onions, and celery into the bottoms of the pans.
  • Remove briskets from plastic wrapping, and pat dry with paper towels.
  • In a separate plastic container, combine spices and herbs and mix thoroughly.
  • Trim excess fat from the tops of briskets, and then rub judiciously with spice blend.
  • Cover pans first with plastic wrap, and the foil. Tightly close over pans.
  • Place briskets in preheated 225° oven, and roast for approximately 12-18 hours, until you can easily pull meat apart with two forks.
  • Remove briskets, let cool slightly, and then pull apart.
  • Mix with pan drippings from cooking, and serve with heaty sides such as mashed potatoes or scalloped potatoes.
Chef Matt KershnerChef Matt Kershner
“The journey is part of the experience—an expression of the seriousness of one’s intent. One doesn’t take the A train to Mecca.” – Anthony Bourdain