here - Dining Services, UC Davis

Pasta Risotto with Peas & Ham
1. 2 tbsp olive oil
2. 1 clove garlic, peeled
3. 6 ounces cubed ham
4. 1 ½ cups frozen petite peas
5. 8 ounces Orzo pasta
6. 2 ½ cups boiling water
7. 1 tbsp soft butter
8. ¼ tsp or to taste black pepper
1. Warm the oil in a large pan on medium heat. Add the peeled garlic clove and cook until golden.
Discard garlic, keep oil.
2. Add the ham to the oil, and cook, stirring, until it becomes bronzed, then add the peas and stir for a minute
or until peas are no longer frozen.
3. Add the pasta to the ham and peas and mix together; then pour into the boiling water. Turn down the heat
and let simmer for 10 minutes, and give a stir or two. To stop it from sticking add a little more hot water if needed.
Check occasionally.
4. When it is ready, the pasta should be soft and starchy and the water absorbed. Beat the butter and
Parmesan cheese into the pan, check the seasoning, and serve immediately into warm bowls.
Steamed broccoli goes well with this.
Stephen Williams
Sesame Savoy Cabbage
1. 1 tbsp butter
2. 1 tbsp canola oil
3. 1 head Savoy cabagge, cored and shredded
4. 1 tbsp toasted sesame oil
5. 1 tbsp toasted sesame seeds
6. 1 tbsp rice vinegar, optional
7. Salt and pepper to taste
1. Heat butter and oil together in a large skillet over medium-high heat. When butter is melted,
add thinly sliced cabbage. Cook cabbage for 3 to 4 minutes, stirring frequently until color intensifies
and it begins to wilt.
2. Lower heat to medium-low and place lid on skillet. Let cabbage cook, stirring occasionally, for an additional
5 to 7 minutes, or until cabbage is tender and nicely browned on the bottom.
3. Remove from heat, drizzle with sesame oil and sesame seeds, and toss to coat.
4. If desired, sprinkle with rice vinegar. Season with salt and pepper to taste, or you may use
soy sauce if you prefer. (Note: Soy sauce will impart a dark color to the cabbage.)
Paris A. Smith
Eat Your Greens Smoothie
1. 5 ounces baby spinach
2. 1 banana
3. 1 cup frozen blueberries
4. 1/2 cup unsweetened, soy,
hemp or almond milk
5. 1/2 cup pomegranate juice or
other unsweetened fruit juice
6. 1 tbsp ground flaxseeds
Blend all the ingredients in a high-powered blender until smooth and creamy.
Athena LeMay
1. 1 cup shortening or butter
2. 1 ½ cups white granulated sugar
3. 2 eggs
4. 2 ¾ cup flour
5. 1 tsp baking soda
6. 1/4 tsp salt
For coating:
1. 2 tbsp white sugar
2. 2 tsp cinnamon
1. Cream together shortening (or butter) & sugar; then stir in eggs.
2. Sift toegther flour, baking soda, and salt.
3. Combine all and stir til mixed evenly. Roll into 1” balls and rol into cinnamon mixture. Place 2” apart
on ungreased cookie sheet.
4. Bake at 400 degrees for 8-10 minutes.
5. Remove from oven and let cool on pan for 10 minutes before removing.
Nicolas Dilliott
Armenian Rice Pilaf
1. 1/3 cube butter
2. 1/2 cup vermicelli (Anthony’s Cut Fideo)
3. 1 cup Mahatma long grain rice
4. 2 cups canned low sodium chicken broth, heated to a boil
5. Salt to taste
1. In a medium saucepan melt butter gently over low-medium heat.
2. After butter has melted, add vermicelli and raise heat to medium. Cook vermicelli in butter until it begins to
turn amber colored, stirring with a fork often so vermicelli won’t burn.
3. Add rice, vermicelli & hot broth together & stir. Add salt to taste.
4. Stir on medium-high heat until broth returns to a boil. Cover saucepan and turn heat to low. Cook covered for
23 minutes. (Hint: Do not open the lid until the rice is finished cooking!)
Michael Broussalian
Spicy Honey Glazed Chicken
1. 8 boneless, skinless chicken thighs
2. 2 tsp smoked paprika
3. 2 tsp garlic powder
4. 1 tsp kosher salt
5. 1 tsp fresh cracked pepper
6. 1 tsp red pepper flakes (less if you don’t want the heat)
7. 1 tsp chili powder
8. 1/2 cup honey
9. 2 tbsp apple cider vinegar
1. Mix spices together and set aside. Mix honey and cider vinegar together and set aside.
2. Untuck chicken thighs so they are flat. Cover both sides of chicken with spice mix. Set flat onto
a sheet pan. When all chicken has been seasoned, put under broiler.
3. Cook 5-7 minutes on one side and flip. Cook on the other side for 5-7minutes. Flip again and then baste the
chicken in the honey/cider mixture. Be sure to really get the chicken covered. Add to oven again and let it
cook under the broiler for a few minutes until the honey starts to thicken up and glaze.
4. Take chicken out of the oven and let rest for a few minutes before serving.
Noelle Haycraft
Swedish Meatballs
1. 1 ½ lbs lean ground beef
2. 1 cup bread crumbs (plain)
3. 1/4 cup finely chopped onions
4. 1/2 tsp allspice
5. 1 ¼ tsp salt (optional)
6. 1/4 tsp pepper
7. 1/8 nutmeg
8. 1 cup whole milk
9. 1 egg, beaten
10. 3 tbsp canola oil
11. 2-3 tbsp butter
12. 2 tbsp flour
13. 1 ½ cup beef broth
14. 1/2 cup half & half
1. Combine beef, bread crumbs, onion, salt, allspice, pepper, nutmeg milk and egg. Shape into
one inch balls.
2. Heat oil in large skillet. Add meatballs, in batches; brown on all sides.
3. Remove meatballs from skillet; set aside.
For gravy:
1. To the drippings remaining in skillet, add butter, melt. Stir in flour to form a smooth paste.
Gradually add beef broth, half & half, and pepper to taste. Continually stir, bring to boil.
2. Add meatballs to gravy. Reduce heat and simmer, covered, until meatballs are cooked through,
about 15 minutes.
Katie Ahearn
Breakfast Pizza
1. Thin crust pizza (Boboli)
2. 1 10oz jar alfredo sauce
3. 8 eggs
4. 4oz sharp, shredded cheddar cheese
5. 4 slices of ham, chopped
6. Salt & pepper to taste
7. 4 tbsp milk
1. Preheat oven to 425 degrees Fahrenheit.
2. Scramble eggs with milk, salt, and pepper.
3. Spread alfredo sauce thinly on crust (don’t need to use it all).
4. Top with prepared scrambled eggs, shredded cheese, and chopped ham.
5. Bake for ten minutes.
Katie Kroger
Orzo Salad
1. 4 cups chicken broth
2. 1 ½ cups Orzo pasta
3. 1-15 oz can of garbanzo beans
4. 1 ½ cups red and yellow grape tomatoes, halved
5. 1 ¼ cup chopped fresh mint leaves
6. 3/4 cup finely chopped red onion
7. 1/2 cup chopped fresh basil leaves
8. 1/2 cup red vinegar
9. 1/4 cup fresh lemon juice
10. 2 tsp each of honey and salt
11. 1 cup olive oil
12. 3/4 tsp ground black pepper
1. Bring the broth to a boil, stir in the Orzo. Cover partially and cook until the Orzo is tender but firm,
about 7 minutes. Drain the Orzo and let cool.
2. Toss the beans, tomatoes, onion, basil, mint and enough vinaigrette* to coat.
3. Season the salad to taste with salt and pepper.
* Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually
blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Nica Taglieri
Apple Cake with Butter Caramel Frosting
1. 2 cups all-purpose flour
2. 1 cup whole wheat flour
3. 1 tspsbaking soda
4. 1/2 tsp baking powder
5. 2 tsp ground cinnamon
6. 1/2 tsp ground cloves
7. 1/2 tsp salt
8. 1/2 cup oil
9. 3/4 cup light brown sugar, packed
10. 3/4 granulated sugar
11. 2 large eggs, beaten
12. 1 tsp pure vanilla extract
13. 2 medium baking apples, peeled, cored, diced
1. Spray two 9” cake pans with nonstick pan spray and set aside. Preheat oven to 350 degrees F.
2. In a medium-size mixing bowl, combine flour, baking soda, baking powder, spices, and
salt; set aside.
3. In a large mixing bowl, combine oil, sugars, eggs, vanilla, apples, and walnuts; stir to combine.
Add dry ingredients to wet ingredients, stirring with a wooden spoon to incorporate all dry
4. Transfer batter to prepared pans and bake for approximately 30 minutes or until tops are golden brown
and tooth pick inserted in center comes out clean. Remove pans to rack for 10 minutes; de-pan cakes and
let cool completely before frosting or freezing.
* Caramel frosting recipe on back.
Paris A. Smith
Caramel Frosting
1. 1 cup packed light brown sugar
2. 4 oz butter
3. 1/4 cup milk or cream
4. 1 tsp pure vanilla extract
5. 1 ½ cup confectioners sugar
1. Combine brown sugar, butter, and milk or cream in a small, heavy-bottomed
saucepan over medium heat.
2. Bring to a boil and let cook for 2 minutes or until thickened and bubbly. Remove pan from
heat and stir in vanilla. Let cool until the caramel is just slightly warm.
3. Using a hand mixer on medium speed, beat in confectioners’ sugar 1/2 cup at a time until
desired consitency is reached. Frost cooled cake layer(s) with a small offset spatula, swirling frosting
in a smooth motion.
4. If frosting hardens too quickly, place over low heat on stove(or in microwave for a few seconds) until
it softens. If desired, add sprinkles or decorations immediately after spreading as this frosting will
set up quickly.
1. 1 small onion
2. 1/2 green pepper
3. 2 tbsp margarine or butter
4. 1 lb. cleaned shrimp
5. 1/2 cup diced cooked ham
6. 2 tbsp chopped parsley
7. One small bay leaf
8. 1 tsp salt
9. 1/2 tsp sugar
10. 1/4 dried thyme
11. 2-3 cups instant rice
12. One 29 oz can of whole tomatoes
1. Cook and stir onion and green pepper in melted margarine in skillet until slightly
browned, stirring frequently.
2. Add shrimp and ham, cook until shrimp are pink and ham is lightly browned. Canned tomatoes,
measuring liquid, add water to make 1-1/2 cups.
3. Cut up tomatoes, stir into shrimp mixture with tomato liquid, parsley, bay leaf, salt, sugar, thyme, and
rice. Cover and bring to a boil. Reduce heat; cover and simmer 5 minutes longer.
Bryanna Haynes
Cheese & Bacon Quiche
1. 2 tbsp finely chopped onions
2. 9” prebaked pie shells (optional)
3. 1/2 cup grated Swiss cheese
4. Salt and pepper to taste
5. 3 large eggs
6. 1 ½ cups mlik or cream
7. 6 strips cooked bacon cut in small pieces
8. Butter crust*
1. Preheat oven to 375 degrees F.
2. Layer diced onions on bottom of shell, then bacon pieces. Sprinkle all but a spoonful of cheese
3. Beat eggs well, add enough milk to make 1 to 1 ½ cups of liquid. Season the custard with salt
& pepper. Gently pour over the bacon, sprinkle with the rest of the cheese.
4. Bake 30-35 minutes till puffed.
*Butter crust recipe on back.
Bryanna Haynes
Butter Crust
1. 3/4 cups unbleached all-purpose flour, scooped & leveled
2. 1/4 cup plain, bleached cake flour
3. 1/2 tsp salt
4. 3 ounces chilled, unsalted butter, diced
5. 1 ounce of 2 tbsp chilled vegetable shortening
6. 1/4 cup ice water plus extra droplets if needed
1. In food processor, pulse flour, salt and diced butteer 5 or 6 times.
2. Add shortening and turn on machine and immediately add ice water, then pulse 2 or 3 times.
Dough should look like a bunch of small lumps & will just hold together when squeezed. Don’t over mix
and work quickly, turning dough out on work surface & pushing egg-sized clumps out in front of you
in a 6-inch smear.
3. Form into a cake, wrap in plastic & chill for 2 hours.
*To avoid soggy bottom: prebake crust at 450 degrees for 15 minutes, with piece of aluminum foil weighted
down with beans; when bottom is just set, remove the foil & prick bottom with fork and bake a few minutes
more until the pastry just begins to color; cool 10 minutes - Or bake quiche on a sheet of foil set on a hot
baking stone.
Bryanna Haynes
Vegetarian Tortilla Soup
1. 1 chopped onion
2. 1 garlic clove minced
3. 1 medium green bell pepper
4. 16 oz vegetarian broth
5. 3-4 heaping tsp red chili powder
6. 3 small potatoes, peeled and chopped small
7. 4 cups water
8. One 15oz can chopped tomatoes
9. 1-4 oz can mild green chiles
10. 4oz frozen corn
11. 1 small sliced zucchini
12. 1 small bunch cilantro, cleaned & chopped
13. 6oz grated cheddar cheese
14. 16oz bag tortilla chips
1. Place the 4 cups of water in a Dutch oven with the chopped potatoes, cook until tender.
2. In a skillet over medium heat saute onions until translucent, add bell pepper and cook for another five
minutes and add garlic.
3. When the potatoes are tender add the sauted onion, garlic and bell peppers.
4. Add vegetarian broth, chili powder, canned chiles, canned tomatoes, corn and zucchini. Cook until
the zucchini is tender.
5. Serve in bowls and garnish with cilantro, cheese, and tortilla chips.
Rebecca Nelson
Squash & Lentil Soup
1. 3 tbsp olive oil
2. 3 carrots--diced
3. 2 ribs--diced
4. 1 medium onion diced
5. 1 medium butternut squash diced
6. 2 tbsp chili powder
7. 1/2 tsp cumin
8. 2 cups vegetable broth
9. 1 can diced tomatoes in juice
10. 1 ½ cups brown or green lentils--rinsed
11. 1/2 cup water
12. 3/4 tsp salt
13. 1/3 cup cilantro
1. Heat oil in Dutch oven on medium heat. Add carrots, celery, and onion--cook 5 minutes.
2. Add squash and seasoning---cook 1 minute.
3. Stir in broth, diced tomatoes in juice, lentils and 1/2 cup water.
4. Heat to boiling then reduce heat to med-low, cover, and simmer for 40 minutes or until lentils are soft.
Uncover and add salt. Simmer uncovered for 10 minutes. Stir in cilantro and serve.
Alexander Patch
Curried Chicken
1. 2 ½ pounds skinless chicken breast or tenderloins
2. 2-4 tbsp tumeric
3. 2-4 tbsp dried chilies
4. 2-4 tbsp nutmeg
5. 2-4 tbsp cinnamon
6. 1 ½ inches fresh ginger, peeled & chopped
7. 2 medium onions, chopped
8. 2 cups vegetable broth
9. 5 cloves garlic, crushed
10. 2 tbsp garam masala
11. 1 cup peeled baby carrots
12. 3 medium potatoes, cubed
1. Dust both sides of chicken with tumeric, dried chilies, nutmeg, and cinnamon.
2. Heat the ghee or olive oil in a large frying pan over medium heat. Brown both sides of the chicken
and then remove the chicken to a dish.
3. Add the onions, garlic, ginger and garam masala to the frying pan (may need to add a little more
olive oil). Cook over low to medium heat for about 5 minutes or until onions become transparent.
4. Add the chicken, broth, carrots, and potatoes.
5. Cover and cook until the potatoes and carrots are tender.
6. Serve over (brown) basmati rice.
Christopher McIntosh
Massaged Kale Salad
1. 2 heads of washed & dried kale
2. 4 green onions, 3 for salad, 1 sliced for dressing
3. Juice of one lemon
4. 1 ripe avocado
5. 4 tbsp olive oil
6. pinch of cayenne pepper
7. 1/2 tsp thyme
8. 1/2 tsp paprika
9. Salt and pepper to taste
10. Sliced green olives
11. Cherry tomatoes (optional)
1. Tear up the kale into small pieces and put into large bowl.
2. Combine all other ingredients except the 3 sliced green onions and sliced green olives to
make the dressing. Puree in blender.
3. Put the dressing on the kale and massage with your hands for a few minutes until the kale
is reduced in size. The massaging process is imporant ot make the kale more digestible and
taste better.
Christopher McIntosh
Thai Basil Chicken
1. 1lb ground turkey, chicken, or pork
2. 1 lb green beans, or 2 eggplants, or 1 red/green bell peppers
3. 3 tbsp vegetable oil
4. 1 tsp chopped garlic
5. 3 tbsp fish sauce
6. 3 tsp sugar
7. 3 tbsp soy sauce
8. 2 tbsp oyster sauce
9. 6 tbsp water
10. 40 thai basil leaves, fresh
11. 1 ½ tsp cornstarch
12. 6 fresh hot chilies
13. 3 tsp water
1.Heat oil on high heat. Add garlic and chilies, stir.
2. Add ground meat & stir fry until cooked.
3. Mix together fish sauce, sugar, soy, oyster sauce, & 6 tbsp of water then add to meat mixture.
4. Add desired vegetable and cook with meat until vegetables begin to soften.
5. Dissolve cornstarch with 3 tbsp of water.
6. Turn down heat to simmer, slowly add cornstarch mixture and stir well to thicken sauce. Stir
in basil leaves & remove from heat.
7. Serve over rice.
Christopher McIntosh