The Sweet The Savory by lynn

the sweet the savory

Recipes contributed by graphic design students at Cal Poly, San Luis Obispo, CA. Cookbook designed by Lynn Schultz.

the sw

weet

almond This is one of the first recipes I developed during my time as a vegan, gluten-free baker and by far my most prized. Always a fan favorite, these cookies are my go-to for the holidays, potlucks, and birthdays. Iâ&#x20AC;&#x2122;ve included the original, vegan and gluten-free version, but please see the substitutes note for more conventional ingredients. â&#x20AC;&#x201D; Lynn Schultz

direc

Preheat your

Take the almo processor un You could us here, but the to them.

Add the proc bowl. Add yo starch and ar white sugar a

Then add you butter, water, I use my hand ingredients.

Once mixed, the dough in extra sugar. R on a baking s

Bake for appr cookies start are starting t

Take off the p

d cookies tions

ingredients

r oven to 350Â°F.

1 cup almonds

onds and process them in your food ntil they are a roughly chopped flour. se store bought almond meal or flour e cookies are better with some texture

3/4 cup white sugar (plus extra to roll each cookie dough ball in before baking)

cessed almond flour to a large mixing our other flours (white rice, tapioca rrowroot powder OR wheat flour), and salt. Combine.

ur wet ingredients, coconut oil OR , vanilla extract, and almond extract. ds to really mix and combine the

make tablespoon-sized balls by rolling your hands. In a small bowl, add some Roll each cookie in the sugar and place sheet.

roximately 15 minutes or until the t to crack on the top and the bottoms to brown and caramelize.

pan to cool and ENJOY!

1 cup white rice flour 1 cup tapioca starch 1/3 cup arrowroot powder 1 teaspoon sea salt 3/4 cup coconut oil 1/4 cup water Splash of vanilla extract Splash of almond extract For a more conventional cookie, feel free to substitute the glutenfree flours (white rice flour, tapioca starch, and arrowroot powder) with 2 cups of wheat flour. In addition, coconut oil and butter can be used interchangeably.

Makes about 30 tablespoonsized ball cookies 9

chocolate chip for d These are classic chocolate chip cookies that my mom has made my family and I forever. I have no idea where this recipe came from, but it is simple and easy, and perfect for my family, that enjoys eating the food much more than cooking it. All my friends say my mom’s chocolate chip cookies are the best they’ve ever had. — Sophia Northcott

dire

Preheat o

Beat toge brown su vanilla an baking so

Combine and mix u in chocol

Section d bigger th cooking s

Bake at 3

p cookies dummies

ections

ingredients

oven to 375°F.

1/2 cup white sugar

ether butter, white sugar and ugar until fluffy. Add egg and nd beat until well mixed. Mix oda and flour in a separate bowl.

1/2 cup brown sugar

e flour mixture with wet mixture until there is no visible flour. Stir late chips.

1 egg

dough into rough balls a little han a spoonful, and place on sheet about 1.5–2 in apart.

375 degrees for 8–10 minutes.

2 sticks of butter (salted) 2 teaspoons of vanilla 2 1/4 cups of flour 1 teaspoon baking powder 1–2 cups chocolate chips

Makes about 24 cookies

cinnamon sug My family has always made sweet kugel at Passover. During the holiday you are forbidden from eating anything that contains wheat products (hah-metz), that have risen like bread. In order to be kosher for Passover, this variant of kugel contains noodles that are made from eggs. Many different kugel variants were brought to the US by Jewish immigrants. â&#x20AC;&#x201D; Hope Golden

direc

Preheat the o

If using raisin

Cook the egg in water in a p

Mix the eggs melted butte noodles. This processor, or they should h

Pour the liqu and stir until

If using them pineapple.

Prepare the b with butter a

Sprinkle the t

Bake for 60 m brown.

gar kugel tions

ingredients

oven to 350Â°f

12 oz of egg noodles

ns, soak them in water to plump them.

6 large eggs

g noodles until tender by boiling them pot and then drain the water.

2 cups of sour cream

s, sour cream, cottage cheese, sugar, er, and salt together separate from the s can be done in a blender, in a food r by hand. When completely stirred, have a liquid consistency.

uid mixture over the noodles in the pot combined.

m, add the plumped raisins and

baking pan by spraying it or coating and put the kugel in the baking dish.

top with cinnamon and sugar.

minutes or until the top is golden

1 cup of cottage cheese 1 cup of cream cheese 1 cup of sugar 1/4 cup of melted unsalted butter 1/4 teaspoon salt 1 teaspoon cinnamon Cooking spray or melted butter for pan Optional: raisins or pineapple

Makes an 8 x 8 pan

fi banana bread When I was little my sisters and I would always let the bananas go bad on the counter, because that meant muffin time! My dad would always make them after we were asleep so we got to wake up to a glorious pile of golden puffs sitting in our great grandmaâ&#x20AC;&#x2122;s turquoise porcelain bowl. Breakfast, lunch, and dinner, I blame those golden puffs for my big cheeks. â&#x20AC;&#x201D; McKenna Marchetti

dire

Preheat o

Cream th in a bowl combine.

Add flour in banana

Bake in a minutes u Enjoy!

irehouse d muffins

ections

oven to 375°F degrees.

he butter with sugar together l. Add the eggs and vanilla and e.

r, baking soda, salt and mix. Add as and sour cream.

a greased pan at 375°F for 20–25 until center is finished.

ingredients 1/2 cup of butter (1 stick) 1 cup of sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup mashed bananas, ripened 1/2 cup of sour cream

Makes around 24 muffins

strawberry Every year for the Fourth of July, my family makes this recipe as a birthday dessert for my mom, whose birthday falls on this day. My grandma used to make this recipe every year in Virginia, and my own family has carried on the tradition. Frosted strawberry squares are the perfect sweet summer dessert and are super easy to make. â&#x20AC;&#x201D; Kristin Brown

dire

Combine nuts, and pan and b stirring e

In a medi mix all of

Once the of the mi pressing

Pour the crust, and baked mi center.

Finally, pu the straw Enjoy!

frosted y squares

ections

ingredients

e flour, brown sugar, chopped d melted margarine in a 9x9 bake at 350Â°F for 20 minutes, every 5 minutes.

1 cup flour

ium mixing bowl, combine and f the other ingredients.

1/2 cup melted margarine

e dry crumble is baked, put half ix on the bottom of the pan, into a solid crust.

1 cup white sugar

strawberry mix on top of the d then crumble the rest of the ix on top of the strawberry

2 tablespoons lemon juice

ut the pan in the freezer until wberry mix has turned to a solid.

1/2 cup brown sugar 1/2 cup chopped nuts 2 egg whites beaten 2 cups sliced strawberries 1 cup Cool Whip

Makes an 9 x 9 pan of squares

kah This is my Grandma Norine’s recipe for a cake that is so rich you don’t even notice it doesn’t have frosting. It was the first family recipe my mom taught me how to make, so it has a very special place in my heart. My family has always kept a bottle of Kahlua on hand exclusively to make this recipe. I highly recommend serving it with a vanilla icecream or a glass of milk, because I used to call it “Chocolate Death Cake” for a reason. — Grace Leonard

direc

Preheat oven

Grease and fl

Mix all ingred with an elect increasing th Mix for two to

Pour batter in hour. The cak the center co

Once cooled with powdere

hlua cake tions

ingredients

n to 350°F degrees.

1 box devil’s food cake mix

flour a 10 inch bundt cake pan.

1 box instant chocolate pudding mix

dients, except the powdered sugar, tric mixer starting on low and then he speed once incorporated to medium. o three minutes.

nto the prepared pan and bake for an ke is done when a tooth pick placed in omes out clean.

d, carefully turn out of the pan and dust ed sugar for decoration.

1/2 cup Kahlua 4 eggs 3/4 cup vegetable oil 2 cups sour cream 3/4 cup chocolate chips 1 teaspoon vanilla extract 1/4 cup powdered sugar

Makes one ten inch cake

klenei (danish I grew up eating these donuts every time I went over to my Mom’s parents’ house around Christmas. They’d spend hours every year making a bunch for all of our family to take home (None of us ever wanted to make them ourselves because they’re so timeconsuming, but they’re so worth it), and they’re still something that’s really special every time I have them. — Cody Capella

direc

In a large bow mixer. Add su

Melt butter. S egg and suga

In another bo salt, cinnamo flour mixture to make doug

Roll dough on thick. Cut int Slip one end form a twist.

Fry twists in h thermometer

Cook 3–4 pie when light br Remove from Enjoy!

Store in an ai

donuts) tions

wl beat eggs until very light with hand ugar a little at a time. Beat well.

Stir melted butter and milk slowly into ar mixture. Add vanilla. Mix well.

owl sift together flour, baking powder, on and nutmeg together. Gradually add e to wet ingredients. Add enough flour gh stiff, but not dry.

n a well floured surface to 1/8 inch to rectangles. Slit rectangle in center. of rectangle through slit in center to

hot oil until light brown. Use a candy r to maintain oil temperature at 350Â°F.

eces at a time, turning donuts once rown around edge. (They cook fast!) m oil and drain on paper towels.

ingredients 2 eggs 1/2 cup granulated sugar 1/4 cup melted butter 1/2 cup whole milk or cream or Carnation Evaporated Milk 1/2 teaspoon vanilla extract 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1/8 teaspoon nutmeg

Makes about 4 1/2 dozen donuts

irtight container at room temperature.

lem Growing up on a ranch meant my family often ran into the problem of having an abundance of produce. We found ourselves sneaking boxes of fruit and vegetables onto neighborâ&#x20AC;&#x2122;s doorsteps. One thing my family used to never run out of was lemons. We would have large bowls covering the kitchen counters. So of course lemon bars was a popular and easy recipe for me to make. â&#x20AC;&#x201D; Skye Osborne

direc

Preheat the o

To create the confectioner should be cru square pan.

Bake the crus is a golden br and reduce th

Combine the confectioner flour and salt combined.

While the bak topping over and bake for golden.

Remove the b sprinkle conf The bars are

mon bars tions

ingredients

oven to 350°F.

CRUST

e crust, mix together the flour, salt, rs’ sugar and butter. The crust dough umbly. Press the crust into a 8 x 8

1 cup flour 1/4 teaspoon salt 1/4 cup confectioners’ sugar

st for 30 to 35 minutes, or until the top rown. Remove the pan from the oven, he temperature to 325°F.

e eggs, egg yolk, granulated sugar, and r’s sugar. Whisk until smooth. Add the t, then the lemon juice, and whisk until

ked crust is still warm, pour the it. Return the lemon bars to the oven 30 to 35 minutes or until top is slightly

8 tablespoons or 1/2 a cup of butter at room temperature

FILLING 4 eggs 1 egg yolk 1 cup and 2 tablespoons granulated sugar 3 tablespoons confectioners’ sugar

bars from the oven. Once cooled, fectioners sugar on top.

1/4 cup flour

ready to serve!

2/3 cup lemon juice (preferably freshly squeezed)

1/8 teaspoon salt

Confectioners’ sugar, for topping

Makes an 8 x 8 pan of bars 23

lussekatter (luc Passed down to each generation of my family, this Lucia Bun recipe has been around for every single Christmas that I can remember. Finally translated from the original Swedish version in one of my Mom’s old cooking binders, this is now a recipe that my siblings and I can carry on. Lussekatter are meant to represent the curls in St. Lucia’s golden hair along with the feeling of hope and new life before Christmas Eve. — Linnea Carlstrom

direc

Melt butter. A temperature. stir. Let it sta

Add saffron, s dough rest fo

Separate the with your pal shapes and p

Optional: Ins (2 per bun).

Let them rest

In a small bow coating on ea

Bake at 350°F

cia buns) tions

Add milk and heat to a lukewarm . Remove from heat, add the yeast and and for 3-5 minutes.

sugar, egg and flour. Combine. Let the or 1 hour.

e dough into balls and roll them out lms on a floured surface. Form “S” place them on a cooking sheet.

sert raisins into the center of each curl

t for 1 hour.

ingredients 2 packets dry yeast 1 cup butter 3 cups milk 1 cup sugar 2 packets saffron 1 egg 6 1/2 cups flour

Makes 8–12 buns

wl whisk one egg and brush a light ach bun.

F until golden brown.

pb & choco I chose this recipe because it is was created by @earthyandy who is one of my favorite vegan chefs! â&#x20AC;&#x201D; Gabby Demick

direc CREATE T

Mix peanut b smooth and t Rice Krispies

Pat into a gre

CREATE T

Melt chocola pour on top o

Put in the fre

ENJOY

hempies tions

ingredients

HE BOTTOM

BOTTOM

butter, vanilla and maple syrup until then add and mix in hemp seed and s.

ease or lined pan.

HE TOPPING

ate and peanut butter together and of the bottom layer.

eezer for 30 minutes!

1 1/2 cup smooth natural peanut butter 1/3 cup maple syrup 1 teaspoon vanilla 1/3 cup hemp seeds 3 cups Rice Krispies

TOPPING 1 1/2 cup vegan chocolate chips 1 round tablespoon peanut butter

Makes an 8 x 8 pan of bars

the sa 28

avory 29

aunt jean’s p

Jean, my dad’s aunt, always made these potatoes w family ventured to her house in Anaheim. Every tim their house to go back to Colorado, I would ask my “Can we make Aunt Jean’s potatoes when we get h mom ultimately gave in and hopped on her email to ‘secret recipe’ from Aunt Jean. It wasn’t until Thank following year that I could indulge in these creamy, cheesy potatoes once again. The potatoes were a c at thanksgiving dinner, and from then on we knew t gathering would not be complete without Aunt Jea Whether it be Thanksgiving, Hanukkah, or even Un Birthday, the potatoes are front and center on the d

— Eli Walters chose this recipe because it is was cr earthyandy who is one of my favorite vegan chefs! — Gabby Demick

potatoes

when my me we left mom, home?” My o get the ksgiving the , crispy, and complete hit that a family ans potatoes. ncle Andrew’s dinner table.

reated by @

ingredients 2 tablespoons unsalted butter, room temperature, divided 1 tablespoon extra-virgin olive oil 2 fennel bulbs (about 1½ lb.), trimmed, quartered, cored, thinly sliced (about 6 cups) Kosher salt and freshly ground black pepper ½ cup dry white wine or dry vermouth 2 bay leaves 2½ pounds waxy potatoes (such as Yukon Gold), peeled, sliced 1½ cups heavy cream 1½ cups whole milk 1 clove garlic halved 1 cup shredded Comté or Gruyère

Makes a 13 x 9 pan

aunt jean’stitp directions Preheat oven to 350°F. Coat a 13x9 or other 3-qt. baking dish with 1 tablespoon butter; set aside. Heat remaining 1 tablespoon butter and oil in a large deep skillet over medium heat. Add fennel; season with salt and pepper and cook, stirring occasionally, until fennel is evenly coated with fat and begins to sizzle, about 2 minutes. Add wine and 1 bay leaf. Cover, reduce heat to medium-low, and cook, stirring occasionally, until fennel is tender, about 20 minutes. Uncover, increase heat to medium-high, and cook, stirring often, until liquid has evaporated and fennel is golden brown and caramelized, about 10 minutes. Add 1–2 tablespoon water to deglaze pan, scraping up any browned bits from bottom of pan for added flavor. Discard bay leaf. Set fennel aside.

Bring remaining bay le to a simmer in a large mixture boil over). Sea with lid slightly ajar; s tender and liquid has bay leaf and garlic.

Using a slotted spoon dish, spreading in an e pepper and sprinkle w of fennel. Repeat proc remaining 1/3 of pota cup Comté. Pour crea with foil and bake for gratin until top is bub longer. Gratin can be chill. Rewarm, covere uncover and cook unt through in the center

tle potatoes

eaf, potatoes, cream, milk, and garlic e wide pot (watch carefully; do not let ason with salt and pepper and cover simmer gently until potatoes are just s thickened, about 10 minutes. Discard

n, transfer 1/3 of potatoes to prepared even layer. Season with salt and with 1/3 cup Comté. Cover with half cess, ending with fennel. Cover with atoes and sprinkle with remaining 1/3 am mixture over. Cover gratin tightly 35 minutes. Remove foil and bake bbling and golden, about 30 minutes made 1 day ahead. Let cool; cover and ed, in a 350°F oven for 20 minutes, then til bubbling around edges and warmed r, about 20 minutes longer.

Makes a 13 x 9 pan

cheesy potato c I chose this recipe because it was the first recipe (besides pancakes) that I learned to cook by myself. My mom used to make it every year for my birthday, so when I came to college I learned to make it so that I could share my favorite dish with my friends. â&#x20AC;&#x201D; Alexis Cox

direc

Preheat oven with cooking

Bring a large and place the for about 20 m let sit until co

While the pot sauce.

Melt butter in heat. Whisk in until flour is g

Stir in milk an about 2â&#x20AC;&#x201C;3 mi shredded che

Slice potatoe rounds. Laye dish, seasoni green onions

Repeat for tw of the ingred sauce over th

Sprinkle top w

Bake in the 3 until sauce is chives or par

asserole tions

n to 350°F and grease a 13x9 baking pan g spray.

pot of water to a boil. Scrub potatoes em, whole, into the boiling water. Cook minutes. Remove from the water and ool enough to handle.

ingredients 8 potatoes 1/4 cup butter 1/4 cup all-purpose flour 1 1/2 heavy cream Salt & pepper

tatoes are boiling, make the cheese

2 cups freshly shredded cheddar cheese + 1/4 cup for topping

n a medium saucepan over medium n flour and cook, whisking constantly, golden brown; about 2 minutes.

Fresh chopped chives or parsley for garnish

nd cook, stirring often, until thickened; inutes. Remove from heat and stir in eese. Season with salt and pepper.

Makes a 13x9 pan

es (once they have cooled) into 1/8 inch er a third of the potatoes in the baking ing with salt and pepper and chopped s, and one third of the cheese sauce.

wo more layers, or until you’ve used all dients. Pour all of the remaining cheese he top layer of potatoes.

with 1/4 cup shredded cheddar.

350°F degree oven for 20–25 minutes, or s bubbly. Garnish with fresh chopped rsley, if desired.

chicken This dish means a lot to me because it is the first real recipe I cooked entirely by myself. I went out and bought all the ingredients, came home and cooked it for my family instead of my family making something for me. Chicken Piccata is one of my favorite dishes in general, so learning how to make it on my own was really fun. This particular recipe is still one of my favorites to make because it is quick and turns out so good every time I make it. â&#x20AC;&#x201D; Brittany Moran

direc

Prepare past Toss lightly in

Heat 2 tables olive oil in a la the chicken b be thinner. C pepper each in the flour.

Put the chick about 3 minu throughout a skillet and se

Turn the heat both lemons, sauce to a bo Test the sauc needed. Allow about 3 minu

Serve the chi the sauce ove parsley.

n picatta tions

ta according to directions on the box. n olive oil and set aside.

spoons butter and 2 tablespoons of arge skillet over medium high heat. (If breasts are overly thick, pound them to Cooking time will be shorter.) Salt and side of the chicken breasts and dredge

ken breasts in the skillet. Cook for utes on each side, or until it is cooked and no longer pink. Remove from the et aside on a plate.

t to medium low. Add broth, juice from , heavy cream, and capers. Bring the oil and return to medium low heat. ce and season with salt and pepper as w the sauce to cook and bubble for utes.

ingredients 4 boneless, skinless chicken breasts salt and pepper to taste 1/4 cup all purpose flour 2 tablespoons butter 2 tablespoons olive oil 1 cup chicken broth 2 whole lemons 3/4 cup heavy cream 1/4 cup capers Chopped parsley, for garnish 1 pound angel hair pasta

Serves 4

icken over cooked pasta and spoon ver both. Sprinkle with fresh chopped

mediterranea becham

This Mediterranean dish has and is still my favorite. I grew up eating it at my grandparentsâ&#x20AC;&#x2122;, especially during special occasions like Christmas and Easter. My mom still carries on this tradition and ma that recipe for me whenever I come home! â&#x20AC;&#x201D; Monica Shehata

an baked mel pasta

akes !

ingredients 1 16 ounce box penne pasta. 1 pound ground beef. 1 medium onion diced. 4 tablespoon tomato paste. 4 cups of milk or a mixture of milk and broth. 12 tablespoon flour. 1/4 cup of unsalted butter. 1/4 cup + 3 tablespoons oil Salt and pepper to taste. Optional: Add an egg

Serves 12

mediterranea becham

directions COOK PASTA

Cook pasta according to package directions, try to make it a bit chewy as it will continue cooking in the béchamel sauce in the oven. Drain and do not rinse. Add a tablespoon of oil to the pasta and stir to combine. Check seasoning of the pasta, adding more salt and pepper if you like.

COOK MINCED MEAT

MAKE THE BÉC

In a pan over mediu so no lumps form. K bubble.

Add the liquids gra vigorously as the s

When it is bubbly a salt and pepper an

ASSEMBLE TH Preheat your oven

In a pan over medium heat, add 2 tablespoon of oil, then sauté onion until fragrant, about 1 minute. Add ground meat and brown.

Add the remaining pasta and about ha well.

Drain fat and add 2 tablespoons of the tomato paste, mixing everything well together. Continue cooking for a couple of minutes more. Season with salt and pepper.

In a 9x13 oven dish sauce evenly at the the entire meat mi remaining half of th

Set aside.

Crack an egg over well. Pour the béch

Bake in oven for alm Let it cool down, cu 40

an baked mel pasta

CHAMEL SAUCE

ingredients

um heat, melt butter, add flour and whisk Keep cooking the flour until it starts to

1 pound ground beef.

adually, one cup at a time whisking sauce will thicken.

and thick, turn off the heat, season with nd let it cool down.

HE DISH AND BAKE to 350°F.

g 2 tablespoons of tomato paste to the alf a cup of the béchamel sauce and mix

h, spread another 1/2 cup of the béchamel e bottom. Spread half the pasta , then layer ixture over the pasta. Top that with the he pasta and level.

1 16 ounce box penne pasta. 1 medium onion diced. 4 tablespoon tomato paste. 4 cups of milk or a mixture of milk and broth. 12 tablespoon flour. 1/4 cup of unsalted butter. 1/4 cup + 3 tablespoons oil Salt and pepper to taste. Optional: Add an egg

Serves 12

the remaining béchamel sauce and whisk hamel over the pasta and spread evenly.

most 45 minutes or until it is golden brown ut and serve. 41

miso poached This is one of me and my familyâ&#x20AC;&#x2122;s all time favorite recipes. For some reason, my dad and sister always hated salmon so as an avid salmon enthusiast, I tried making a recipe that would ultimately spark their tastebuds. After a couple failed attempts to come up flavors that they liked, I finally found a combination of flavors and textures that they liked, and it remains as one of my favorite dishes to make when I go home to see my family. â&#x20AC;&#x201D; Jenna Chen

direc

Add and mix stock, garlic, the poaching turn the heat for 5 minutes

Place the sal if it is on). Ad completely c and poach th

Meanwhile, c a boiling wate perfectly ten sesame oil fo

After 10â&#x20AC;&#x201C;12 m cover it with mushrooms, out the salmo set aside to c be cooked to slightly trans

Add the udon fish on the be broth and top sesame seed Serve. 42

d salmon tions

ingredients

miso paste, mirin, sake, vegetable ginger, red chili peppers and water for g liquid in a pot. Bring it to a boil and t down to medium. Simmer the liquid s and turn the heat down to low.

1 salmon fillet

lmon into the broth (skin-side down dd a little more water if the fish is not covered. Stay in a very medium-low heat he salmon for 10â&#x20AC;&#x201C;12 minutes.

1 tablespoon sake

cook dried udon or ramen noodles in er for 5 minutes so that they are just nder. Drain, rinse, and set aside. Drizzle or extra flavor. Â

2 large tablespoons shiro miso paste 1 tablespoon mirin 1 cup vegetable stock 2 to 3 cups water, or enough to cover the fish 1 tablespoon fresh ginger, peeled, grated or chopped 3 large garlic cloves, crushed

minutes, remove pot from the heat, a lid, add in tofu, green onions and and leave for 3 minutes. Carefully take on (DO NOT throw away the broth) and cool for a few minutes. The fish should o tender medium, opaque outside and slucent in the middle.

2 green onion stems

n/ramen into a bowl and place the ed of noodles. Ladle the reduced miso p the bowl with spring onions and ds.

Serves 2

1 red chili pepper 2 oz tofu 2 oz white mushrooms 8 oz udon (or ramen)

chicken pa I chose this recipe because it has a personal family meaning to me. My mother’s side of the family is Italian. Whenever I am with my mother’s side of the family, especially during the holidays we like to make this delicious dish together. This dish just reminds me of the good times with my family and reminds me of the holidays. This recipe is also one of my grandma’s favorite so it always reminds me of her. — Maxwell Jenkins

dire

Preheat o

Dip chick chicken i

In a 13x9 Bake unc

Pour tom with moz

Bake for a chicken i

Serve and

no-fry armesan

ections

oven to 400Â°F

ken breast in egg, then dip in breadcrumbs.

baking dish arrange chicken. covered for 20 minutes.

mato sauce over chicken and top zzarella cheese.

additional 10 minutes, or until is no longer pink.

d enjoy.

ingredients 4 boneless skinless chicken breast halves 1 egg (beaten) 3/4 cup Italian seasoned dry bread crumbs 1 jar/26 oz. tomato sauce I cup shredded mozzarella cheese (about 4 oz)

Serves 4

okoy (bean spr tofu eg This dish brings me joyful memories at my grandma’s house. Although I don’t speak Tagalog and have yet to visit the Philippines, Filipino food has been one of the main ways I connect with the culture. Okoy is typically served during family gatherings, which is another reason I’m so fond of it. Family, good food (especially crispy Okoy), and time spent together always bring happiness to our lives. — Nick Imbriale

directions

Chop up onion and celery stalk and place to aside. Cut tofu into small cubes and place aside.

Heat pan on medium heat; add 2–3 tablespoons of canola oil. A onion and sauté until carameliz Add celery and tofu and cook w onions for 5 minutes. Add salt a pepper according to taste. Add bean sprouts and cook until be sprouts are about half cooked.

Turn off stove; drain bean sprou mixture; let cool and place asid

rout and gg rolls)

ks to

d Add zed. with and d ean .

ut de

Open Menlo wrappers and separate 8–10 pieces. Put 2–3 tablespoons of bean sprout mixture and a few tofu cubes in corner of wrapper. Fold wrapper corner to corner, seal sides and roll tightly. Run finger along edges with water to seal. Repeat wrapping process for rest of wrappers. Heat frying pan on high heat; add 1 cup of canola oil. Place bean sprout wraps in oil and flip so each side is golden brown. Turn off stove; place bean sprout wraps in colander to drain oil.

ingredients 1 small yellow onion 1/2 lb of fresh bean sprouts 1 package of extra firm tofu 2 stalks of celery Salt and pepper 1 package of Menlo Egg Roll Wrappers Canola oli for frying

Makes 8–10 egg rolls

Serve with vinegar and garlic salt.

Ozoni is a traditional mochi soup that is eaten with a set of other traditional foods (called osechi) on New Yearâ&#x20AC;&#x2122;s Day in Japan. It is significant to my family because we make this soup once a year as part of a celebration of the new year. Just as different families may vary their recipes for their thanksgiving meal, every household makes Ozoni slightly differently. â&#x20AC;&#x201D; Kimie Lewis

dire

Heat das pot at me

Using a fl daikon ra

Add daik kamabok become

Cook chi stock in l

Meanwh about 5 m expanded

Season s

In a soup all ingred

Gently po mitsuba.

ozoni

ections

shi and chicken stock together in a edium temperature.

flower shaped cookie cutter, cut out adish and carrots.

kon, carrots, mushroom, and ko and cook until vegetables tender. Take them out and set aside.

icken in the same dashi/chicken low heat.

hile, bake mochi in a toaster oven minutes until the mochi has d and browned.

soup with soy sauce, sake, and salt.

p bowl, place baked mochi and add dients, arranging it beautifully.

our in the clear soup and top with .

ingredients 1 1/2 cups dashi 1 1/2 cups chicken stock 1/2 cup daikon radish, 1/4 inch thin slices 1/2 cup carrot, 1/4 inch thin slices 1/2 cup maitake mushrooms 8 slices kamaboko 1/2 cup chopped chicken thigh 1 tbsp soy sauce 1 tbsp sake 1/4–1/2 tsp salt 8 mochi squares 4 mitsuba, coarsely chopped

Serves 4

rosemary Making hummus in my family is a way of creating a dish that can be shared and enjoyed by everyone when we go camping in Mt. Tamalpais every spring. Itâ&#x20AC;&#x2122;s a dish that requires minimal ingredients and makes just enough for everyone. We like to experiment with different herbs in it, but rosemary is by far our favorite. Hope you enjoy! â&#x20AC;&#x201D; Keilani Waxdeck

dire

Blend ga juice in y

Add chic Blend un Taste! Dip pita

Preserve

hummus

ections

ingredients

arlic cloves, rosemary, and lemon your food processor.

2 cooked or canned chickpeas

ckpeas, tahini, olive oil, and salt. ntil smooth (About 4 minutes) chips in it or add to a sandwich!

e hummus in jar :)

1/2 cup tahini 1/4 cup olive oil 1 lemon (squeezed) 4 garlic cloves 1/2 teaspoon himalayan salt 1/4 cup of rosemary

santa ma bb Santa Maria style BBQ is a regional culinary tradition centered around tritip. If you grew up in Santa Maria, you found that every weekend tri-tip was being grilled on an oak BBQ pit anytime you visited your friends or family. — Paul Macias

directions PREP

Trim the fat leaving a 1/4”–1/2” l of fat.

In a tray, rub seasoning into the tri-tip. Make sure you rub on generously and do not forget th sides. Wrap in foil or plastic and it sit for an hour.

PREPARE GRILL

Prepare your grill for hot direct heat on one side, and indirect h on the other. Santa Maria BBQ traditionally uses red oak wood Heat should be at 350°F.

SEAR ON ALL SIDES

3–4 minutes per side. Watch fo flare-ups from dripping fat. Mov away from flame if flare up occu

aria style bq tri-tip ROAST

layer

Once tri-tip is seared, place tri tip fat side down for 1 hour, watching for flare-ups.

Flip tri-tip and cook for an additional 45 minutes.

he d let

t heat

or ve urs.

REST Take tri-tip off grill and loosely wrap in foil, Let it rest for 10â&#x20AC;&#x201C;15 minutes.

SLICE AND Serve

ingredients 1 tri-tip, 3lbs Look for well-marbled fat

SANTA MARIA RUB 1 cup salt 1 cup garlic salt 1 cup chili powder 1 cup black pepper Mix in a bowl

Slice against grain. Traditional Santa Maria BBQ is served with garlic bread, chili beans and a salad.

ENJOY Enjoy this delicious meal with friends and family.

ya-ischnitsa (eg This is the first thing I think of when someone mentions breakfast. I grew up eating this almost every weekend when me and my family would sit down together at the table for our weekly family breakfast. When I grew old enough to eat brunch out with friends, I was disappointed when I never saw this on the menu. Itâ&#x20AC;&#x2122;s a hearty dish that is perfect for feeding many people as well as using any extra ingredients you have lying around. It was one of the first things I learned to cook because it is simple and very delicious but I learned it from my mom and not a recipe so my directions are based on how the eggs look and feel rather than time. â&#x20AC;&#x201D; Sasha Menshikova

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Heat up a burner. S of protein in your ch bacon us stirring th

Once the them, ad intact. Lo

When the bottom u white of t white sin helps wit bottom o

When the little runn and seas Top with

Your Egg egg is ful when you

Split with bread to 54

gg mess)

ections

ingredients

a large skillet on a medium high Start by frying the onions, choice n, and any additional ingredients hoice of cooking oil. If youâ&#x20AC;&#x2122;re using se less oil or none at all. Keep he ingredients so they donâ&#x20AC;&#x2122;t burn.

1/2 onion, diced

e ingredients have a little color on dd your eggs. Try to keep the yolks ower the temperature to medium.

1/2 cup sliced bell pepper (optional)

e eggs are slightly cooked at the use your spatula and wiggle the the egg to let the uncooked egg nk through the resulting hole. This th cooking time and prevents the of the eggs from burning.

1/2 cup diced tomatoes

e tops of the egg white are still a ny thrown on the diced tomatoes son with salt and pepper to taste.

Pepper to taste

1 1/2 cups bacon or ham (optional) 1/2 cup sliced mushroom (optional)

5 eggs 3/4 cup shredded cheese (choose your favorite cheese to melt) Salt to taste

Serves 2

shredded cheese.

g Mess is done when the white of the lly cooked and only the yolks jiggle u wiggle the pan.

h a friend and serve with toasted sop up the yolky goodness. 55

Lynn Schultz 2019 This cookbook is typeset in Dunbar Low and Adelle Sans.