Julienne cut red onion – place strips in a plastic container with enough room for liquid
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.
Refrigerate immediately. Let pickle at least 2 hours before serving. Reserve for later.
Cilantro-Mint Chutney
Amount
Unit
Ingredients
1
bunch
Cilantro, stems included
1
cup
Mint leaves
1
medium
Jalapeno, seeds optional
1
tbsp
Minced ginger
1
tbsp
Minced garlic
1/4
cup
Lemon juice
1/2
tsp
Kosher salt
In a food processor, combine all ingredients. Blend until smooth. Serve cold. Reserve for later.
Curry Mashed Potatoes
Amount
Unit
Ingredients
1
lb
Yukon gold potatoes, peeled and cubed
1
tbsp
Olive oil
1
tsp
Kosher salt
3
tsp
Yellow curry powder
1
tsp
Granulated garlic
In a large sauce pot, boil potatoes until fork tender. Drain.
In the pot, whip the potatoes with the remained of ingredients until fluffy. Reserve for later.
Roasted Cauliflower and Chickpeas
Amount
Unit
Ingredients
1
head
Cauliflower – cut into small florets
1
can
Chickpeas – drained
1
tbsp
Olive oil
1
tbsp
Coriander
2
tsp
Cumin
1
pinch
Red pepper flake
1
tsp
Fennel seed
In a small bowl, combine the coriander, cumin, red pepper flakes, and fennel seed. Mix well.
In a large mixing bowl, mix the cauliflower florets and chickpeas together with olive oil. Add in the spice blend and mix well.
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…
Lay out a 12-inch tortilla of your choosing (GF, vegan, wheat, etc.)
Spread a layer of curry mashed potatoes onto the tortilla followed by a handful of baby spinach.
Follow the spinach with a few pickled red onions, and roughly 2 ounces od the cilantro-mint chutney.
Roll into a burrito and press onto a pre-heated panini press or hot skillet if there is no panini press.
Cut in half and serve. More chutney can be added if desired.
Chef 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!”
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
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
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 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
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.
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 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
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.
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 Zambito: “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”