Vegan Bombay Burritos

from the kitchen of Chef Matt Kershner

4 Servings – Spinach is needed for this recipe.


Quick Pickled Red Onions

AmountUnitIngredients
1Red onion
1cupRed wine vinegar
1/2cupWater
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

AmountUnitIngredients
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

AmountUnitIngredients
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

AmountUnitIngredients
1headCauliflower – cut into small florets
1canChickpeas – drained
1tbspOlive oil
1tbspCoriander
2tspCumin
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

AmountUnitIngredients
4ozCream cheese
8TbspButter
3/4cupSugar
1/4tspSalt
1cupFlour
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

AmountUnitIngredients
8lb1 side, Fresh atlantic salmon
7TbspOlive oil
1cup100% authentic maple syrup
2lbBrussels sprouts
5lbButternut squash
1/2lbButter
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

AmountUnitIngredients
9Croissants
1/2lbCream cheese
1/2lbFrozen blueberries
1/2qtLiquid egg
1/2qtHeavy cream
1cupWhite sugar
1TbspGround cinnamon
1/2tspGround allspice
1/2tspNutmeg
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

AmountUnitIngredients
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

AmountUnitIngredients
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

AmountUnitIngredients
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

Shrimp Scampi with Capellini Pasta

from the kitchen of Chef Marissa DioGuardi 

Spaghetti with Shrimp Scampi

8 servings

AmountUnitIngredients
1lbCapellini pasta
2TbspOil
6TbspUnsalted butter
4tspGarlic, peeled and minced
1tspCrushed red pepper
lbsShrimp (26/30)
1tspGround black pepper
2Tbsp + 1 tspSalt
1tspItalian seasoning
½CGrated parmesan
1TbspLemon Juice
4CFresh spinach
2TbspFresh parsley, chopped
  • Bring 5 quarts of water to a boil in a sauce pot. Once water is boiling, add 2 Tbsp of salt.
  • Add the pasta and stir to keep the pasta from sticking. Once pasta is done, turn off the heat.
  • Quickly and loosely drain the pasta into a colander in the sink. Noodles should still be wet. Do not rinse the pasta, though. The starch in the water is what helps the sauce adhere to your pasta.
  • In a sauté pan over medium heat, combine the oil with the garlic, red pepper flake, 1 tsp of salt, and black pepper.
  • Add the shrimp and cook until pink in color. Then add the spinach and Italian seasoning until the spinach has wilted.
  • Turn the heat down to low and add in your warm pasta, butter, parmesan, parsley, and lemon juice before serving.
Chef Marissa DioGuiardiChef Marissa DioGuardi

Pork Belly Ramen Noodle Bowl

from the kitchen of Chef Chris Mejia

10 servings

AmountUnitIngredients
2lbsChicken carcasses
1lbsSweet onions, chopped
2ozGinger root, chopped
¼lbCarrots, chopped
2clovesGarlic, chopped
1wholePork Belly
Fresh Ramen Noodles
  • Bring chicken carcasses to a boil, then drain and rinse bones.
  • Bring blanched carcasses to a boil, along with the vegetables.
  • Reduce heat to a steady rolling boil and cook for 12 hours, adding water as needed.
  • Strain out all vegetables and bones, and add water to yield ½ gallon total.
  • Using an immersion blender, blend stock on high to emulsify suspended chicken fats until broth is rich, creamy, and homogenous.
  • Season with salt.
  • Bring the pork belly to room temperature, then score the fat.
  • Season all over with finely ground sea salt.
  • Cook at 225° combi-steam for 30 minutes.
  • Reduce heat to 175° and cook for 45 minutes.
  • Allow to rest for 20 minutes.
  • Add pan drippings to broth.
  • Slice meat into very thin slices.
  • Add fresh ramen noodles to boiling water and cook for 4 minutes.
  • Remove from water and drain completely.
  • Add drained noodles to bowl.
  • Top with ramen broth.
  • Top with slices of pork belly.
  • Garnish with fresh scallions and furikake
Chef Chris MejiaChef Chris Mejia, Sushi Chef

Meatloaf

from the kitchen of Chef Chris

8 servings

AmountUnitIngredients
1 ½lbsGround beef
½lbGround pork or ground beef
¼CMinced onion
2ClovesMinced garlic
2Eggs(beaten)
¾CSweetened applesauce
1CItalian-style breadcrumbs
¼Cketchup for mixture
½Cketchup to coat the top
1 ½tspSalt
tspBlack pepper
Non-stick pan spray
  • Preheat oven to 350 degrees.
  • Grease meatloaf pan – (you can use a casserole dish and form ground meat into a loaf).
  • In a large bowl combine all  ingredients together with your hands (you can use an electric stand mixer if desired).
  • Put meat mixture into loaf pan, or form meat into a loaf if using a casserole dish, cover with foil.
  • Bake the meatloaf in preheated oven for 1 hour.
  • Take meatloaf out of oven and coat top with ketchup and place bake in oven for 15-30 minutes more uncovered, or until meatloaf reaches an internal temperature of 165 degrees.
  • Once meatloaf is cooked to desired done-ness, pull out and let rest for 10 minutes, slice and serve with desired sides.
Chef Chris ZambitoChef Chris Zambito: “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”