Japanese-Style Egg Drop Soup

from the kitchen of Chef Chris Mejia

This recipe serves 4


Equipment Needed

1 – Medium Cooking Pot

2 – Small Mixing Bowl

3 – Serving Bowls


Ingredients

AmountUnitIngredients
4cupsChicken broth
1tspSea salt
1/2tspWhite pepper
1tbspMirin
1tbspSoy sauce
2wholeEggs, room temperature
2tbspGrated fresh ginger
2Scallions, green parts only, thinly sliced

Instructions

  1. In a medium-sized pot, bring both to a simmer over medium-high heat.
  2. Stir in the sea salt, white pepper, mirin, and soy sauce. Adjust the heat to low.
  3. In a small bowl, whisk the eggs until frothy.
  4. Spoon the eggs gently onto the soup, trying to keep them on the surface.
  5. Cook on low heat for roughly 2 minutes until eggs are set.
  6. Spoon the soup into serving bowls.
  7. Squeeze the ginger over the bowl to add a few drops of ginger juice into each bowl and then garnish with scallions.
  8. Enjoy!

“When I lived in Alaska, the roads would close periodically due to snow. This made travel to the store somewhat difficult. My neighbor had a heated hen coop and would give me eggs pretty regularly in exchange for meal or labor. This was fine, until I got sick of eating omelets and frittatas. I started making this soup as I was able to use up both the eggs and chicken.”

Christopher Mejia

BBQ Rubbed Crispy Pork Belly Sandwich

from the kitchen of Chef Matt Kershner


Equipment Needed

1 – Small Bowl

2 – Plastic Wrap

3 – Kitchen Knife


Ingredients

AmountUnitIngredients
For the Rub…
2tbspSalt
3tbspSmoked paprika
4tspGarlic powder
2tspMustard powder
2tspBlack pepper
1cupBrown sugar
3lbSkinless pork belly
For the Sandwich..
4softBrioche buns
Sweet Carolina-style BBQ sauce
Dill Pickles
Pork Belly; cooked, cooled, and sliced
4tbspButter, for toasting buns

Instructions

  1. In a small bowl, combine all spices and mix well.
  2. Pat the pork belly dry with a paper towel. Completely rub the pork belly with your spice blend, making sure to cover the entire piece of meat.
  3. Wrap the pork belly with plastic wrap and refrigerate for 24 hours.
  4. After 24 hours, roast on a wire rack in preheated 425 degree oven for 15 minutes.
  5. After 15 minutes, turn one down to 325 degrees and continue roasting for 1 hour until pork is crispy on the outside.
  6. Remove from oven and cool pork belly overnight in the fridge.
  7. After cooling overnight, slice pork into 1/4 inch slices.
  8. Sauté sliced pork in BBQ sauce before building sandwiches.
  9. Spread brioche rolls with butter and lightly toast until golden brown.
  10. Arrange hot sliced pork belly onto the bottom of the bun, followed by more BBQ sauce if desired, pickles, and other desired toppings.
  11. Serve hot and enjoy!

“This sandwich is a winter time favorite of mine because it’s so easy to make and nothing beats the hearty, sweet, and salty taste of pork belly on a dreary winter’s night. This sandwich is open-ended, meaning it can be topped with whatever you want. Try it with pickled vegetables, coleslaw, cheese, caramelized onions, or even bacon! It’s sure to please any picky eater.”

Matthew Kershner

Beef & Cheddar Sandwich

from the kitchen of Chef Marissa DioGuardi

Serves Four


Equipment Needed

1 – Aluminum Foil

2 – Small Mixing Bowl

3 – Small Saucepan


For the Sandwich

AmountUnitIngredients
1lbSliced Roast Beef
4eachOnion & Poppyseed Brioche Rolls
1ozButter

Cheese Sauce

AmountUnitIngredients
1ozMilk
1/4cupShredded Cheddar Cheese
1cupCheese Whiz

Red Ranch Sauce

AmountUnitIngredients
1/4cupKetchup
2tspWater
1/8tspOnion Powder
1/8tspGarlic Powder
2tspWorcestershire Sauce
1/8tspSalt
1tspApple Cider Vinegar
  1. Preheat the oven to 400F
  2. Lay a sheet of aluminum foil flat on the counter
  3. Place the thin sliced roast beef in the center of the foil and fold up all four sides to completely enclose the beef.
  4. Bake in the preheated oven for 10 to 15 minutes.
  5. While the beef is heating up, heat the cheese sauce ingredients in a small saucepan over low heat until the cheese has melted. Reduce heat to a simmer to keep warm.
  6. Combine all the ingredients for the red ranch sauce in a small bowl. Mix well and set aside.
  7. Melt the butter in a pan over low heat and place the onion roll open side down to toast each side of the bun.
  8. Build the sandwich by spreading red ranch sauce on the bottom bun, and the layers of roast beef, and top with the warm cheese sauce.
  9. Cover the sandwich with the top bun and enjoy!

‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‎‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

“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

Healthy Recipes to Try this Halloween ft. Savory Pumpkin Dip & Maple Pecan Dip

from the kitchen of Nutrition & Wellness Manager Heather Carrera


Equipment Needed

1 – Food Processor or Blender
2 – Saucepan with Lid


Savory Pumpkin Dip

AmountUnitIngredients
1cupWhite beans
1cupPumpkin puree (squash or sweet potato also work)
1/4cupWater
1tspSmoked paprika
1/2tspOnion powder
1/2tspChili powder
1/2tspSea salt
Crackers and/or veggie sticks for serving
  1. In a food processor or blender, combine all ingredients until smooth. Serve with whole grain crackers or veggie sticks such as celery, carrots, bell peppers, or endive.

Maple Pecan Dip

AmountUnitIngredients
1cupCashews
5Brazil nuts
1/4cupPecans
1cupWater
1/2tspAlcohol free vanilla extract
1/8tspSalt
1tbspMaple syrup (plus more for drizzling)
Apple and/or pear slices for serving
  1. In a small lidded saucepan, bring the water, cashews, Brazil nuts, and pecans to a boil. Once boiling, lower the heat and simmer for 10 minutes until nuts have softened.
  2. Transfer nuts and liquid to a food processor and add remaining ingredients. Process until completely smooth and creamy, scraping down the sides intermittently to ensure everything gets incorporated. This may take 5 minutes or so depending on your food processor.
  3. Serve immediately with apple or pear slices to dip. Drizzle with a touch more of maple syrup.

‎‏‏‎ ‎‏‏‎

“The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison. Your health is what you make it.”
– Ann Wigmore

Heather Carrera

Chicken Dumpling Pizza

from the kitchen of CSC Manager Chris Jonas


Equipment Needed

1 – Pizza Pan
2 – Pizza Cutter
3 – Thermometer
4 – Digital Scale


Master Pizza Dough

AmountUnitIngredients
1000gramsFlour (all purpose or bread; either is fine)
720gramsWater (between 90-95 degrees)
19gramsSalt
18gramsMalt Powder (if not available, increase the flour by 18 grams)
2gramsYeast
Yields 3-4 dough balls
  1. Mix flour, water, and malt powder (if available) in a big bowl until shaggy. Cover and let sit for 30 minutes.
  2. Add salt and yeast. Dip hands into a bowl of cool water and pull dough from the bottom to the top to cover the salt and yeast. Knead the dough to combine it into a cohesive ball.
  3. Cover and let sit for 20 minutes. Do 3 kneads.
  4. Cover and let sit for 20 more minutes. Do 3 kneads.
  5. Cover and let sit for 20 more minutes. Do 3 final kneads.
  6. Cover and let sit for 4-5 hours minimum or overnight in a fridge.
  7. Portion the dough into 3-4 dough balls.

Pickled Vegetables

AmountUnitIngredients
1cupShredded carrots
1cupThinly sliced red onion
1cupThinly sliced red pepper
4cupsRice wine vinegar
1/8cupWhite sugar
1big pinchSalt
  1. Prepare vegetables. Make sure the onions and peppers are about the same size as the carrots. Set aside.
  2. Bring vinegar, sugar, and a big pinch of salt to a boil. Turn off and cool down to room temperature. Once cooled, pour over the cut vegetables. Store in the fridge.

Chicken Dumpling Pizza

AmountUnitIngredients
1ballPizza dough
3tbspSesame oil
1tbspMinced garlic
1tbspMinced ginger
3/4cupShredded mozzarella
1/8cupSliced scallions
1/8cupgrilled chicken, sliced
2tbspPickled vegetables
2ouncesSweet teriyaki wing sauce
Basil for garnish
  1. Preheat oven to 450 degrees
  2. Spread 1 dough ball to 10″-12″ leaving some room around the edge for a crust. Place crust into a pizza pan. Drizzle the sesame oil over the dough. Spread the ginger and garlic evenly across the dough.
  3. Sprinkle mozzarella over top of the ginger and garlic. Evenly spread out the scallions and chicken. Bake for 8-10 minutes or until crust is a nice deep brown.
  4. Cut pizza into 6 or 8 slices. Sprinkle the pickled vegetables around the pizza, drizzle the teriyaki sauce, and sprinkle basil over the pizza.

‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏ ‎‏‏‎‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‎‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

“Ask not what you can do for your country. Ask what’s for lunch.”
– Orson Welles

Chris Jonas

Falafel and Green Tahini Sauce

from the kitchen of Chef Oriana Van Buren

This recipe is vegan


Equipment Needed

1 – Food Processor
2 – Kitchen Towel
3 – Frying Pan


Falafel

AmountUnitIngredients
1cup(200 grams) dry chickpeas
1halfSmall onion, roughly chopped
3clovesGarlic, roughly chopped
3tbspFreshly chopped parsley
1tbspChickpea Flour
2tspGround coriander
2tspGround cumin
1/2tspChili powder
1/4tspPepper
1tspSalt
Oil, for frying
  1. Cover the chickpeas with water and leave to soak overnight. Drain the chickpeas and place them on a kitchen towel. Fold the towel over the chickpeas and pat them dry.
  2. Transfer the chickpeas to a food processor along with the remaining ingredients minus the oil. Pulse until you reach a mealy texture that holds together when you squeeze it. Refrigerate for one hour.
  3. Heat enough oil in a pan over medium heat to cover the falafel at least halfway. Take about 1 and a half tablespoons of the falafel mixture and form it into a ball by squeezing it together with your hands. If they are not sticking together well, you can add another tablespoon of chickpea flour. (I find that patting the chickpeas dry first prevents the need to add more flour later)
  4. It is a good idea to test one falafel ball first. It should turn golden brown in about two minutes. If it doesn’t, adjust the temperature of the oil accordingly.
  5. Fry the falafel in batches, flipping once, until they are golden brown on both sides. Remove to a paper-towel lined plate to drain.
  6. If you’re making a falafel pita, carefully slice open your pitas and stuff with lettuce, sliced cucumber, sliced tomato, and red onion.

For the Vegan Green Tahini Sauce

AmountUnitIngredients
1/2cupWater
2tbspLemon juice
3tbspFlour
3clovesGarlic, grated
3/4cupCilantro
1/2tspSalt
3tbspOlive oil
  1. Prepare the Vegan Green Tahini Sauce by placing everything into a food processor and blending it together. Once blended, the sauce is ready.
  2. Dollop onto falafel dish.

‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‎‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

“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 Lasagna

from the kitchen of Chef Oriana Van Buren

Serves Five – This recipe is vegan


Equipment Needed

1 – Small Saucepan

2 – Large Skillet

3 – Square Baking Dish (8 inches)

4 – Serving Dish


Vegan Lasagna

AmountUnitIngredients
2tbspOlive oil, divided
2clovesGarlic, pressed
1cupRaw cashews
Kosher salt and pepper
8ouncesSmall cremini mushrooms, cut into 1/4 inch pieces
8ouncesShiitake mushrooms, cut into 1/4 inch pieces
1 1/2cupMarinara sauce, divided
1/4cupnutritional yeast
2cupsBaby spinach, chopped
1/2cupFlat leaf parsley, chopped, plus more for serving
1/2cupFresh basil, plus more for serving
8no-bake lasagna noodles

Step 1

Heat oven to 425°F. Heat 1 tablespoon of olive oil and garlic in a small saucepan on medium heat until sizzling (about 1 minute). Remove from heat and stir in the cashews, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of kosher pepper. Add 1 1/2 cups of water and bring the mixture to a boil. Reduce heat and simmer until cashews are tenders (roughly 10 to 12 minutes).

Step 2

Meanwhile, heat the remaining tablespoon of olive oil in a large skillet on medium-high. Add the cremini mushrooms and Shiitake mushrooms. Season with 1/4 teaspoon of kosher salt and 1/4 teaspoon of kosher pepper. Cook, tossing occasionally until golden brown and tender (roughly 6 to 8 minutes), and then remove from heat. Stir in 1 cup of marinara sauce.

Step 3

Transfer cashew mixture to a blender. Add nutritional yeast and 1/4 cup water; puree until smooth. Transfer to a bowl and fold in spinach, parsley, and basil. Spread the remaining 1/2 cup of marinara on the bottom of an 8-inch square baking dish. Top with 2 noodles.

Step 4

Spread one-quarter (about 1/4 cup) of the mushroom marinara on top, followed by 1/4 cup of the cashew mixture. Repeat twice. Place the remaining 2 noodles on top. Spread with the remaining sauce and dollop with the remaining cashew mixture.

Step 5

Cover tightly with an oiled piece of foil (to prevent sticking) and bake for 25 minutes. Uncover and bake until the noodles are tender (roughly 5 to 8 minutes more). Sprinkle with additional parsley and basil before serving.


‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‎‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

“Cooking well, with love, is an art”
– Asha Bhosle

Oriana Van Buren

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


Ingredients

AmountUnitIngredients
3Scallops
Whole butter, for searing
2cupsEnglish peas, blanched and shocked
12leavesMint
2tspsalt
Water, for consistency
4mediumShiitake mushrooms
3tbspOil
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


Chicken

AmountUnitIngredients
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.

Bruschetta

AmountUnitIngredients
2wholeTomatoes
1ozFresh Basil
2clovesGarlic
1/2ozOlive Oil
1/2tspSalt
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

AmountUnitIngredients
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

AmountUnitIngredients
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