A College Cookbook

A COLLEGE COOKBOOK ¬

He a lthy, Q ui c k, & Inex pensive Recipe s B y S t u d e n t s i n A r t 4 3 8 : Ty p o gr a p hy III

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A COLLEGE COOKBOOK ¬

Healthy, Q uick & Inexpensi ve Reci pe s B y S tu d e n ts i n A r t 4 3 8 : Ty p o g r a p h y I I I

Winter Quarter 2015 Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University San Luis Obispo, California

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B R E A K FAS T

CO M F O RT

Banana Oatmeal Strawberry Parfait

Blackberry Coconut Smoothie Cheese Omelet

ENERGY Fruit & Veggie Infused Water Chewy Nut & Fruit Bars

Mango Popcorn Balls

Chicken Tortilla Soup

04

Honey & Jalapeño Cornbread Muffins

05

Grandpa Jim’s Crock-Pot Beans

Grilled Peanut Butter & Banana Sandwich

Chicken Pesto Wrap

Sriracha Lime Chicken Chopped Salad Miso Sweet Potato & Broccoli Bowl

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22

23 24

07

Sage-Brined Pork Chops w/ Brown Sugar 26

08

Linguini w/ Shrimp Scampi

09 10

L UN C H

Shrimp Quesidilla

03

20

Chicken Garlic Bites

CY ¬FAN ENERGY ¬

Chocolate & Walnut Oatmeal Cookies

Cattleman's Chilli

02

Asian Noodle Bowl

01

Soyrizo Scramble

Spaghetti Alla Puttanesca Pad Thai

S SE RT ¬D EENERGY

28 29 30

12

Very Vanilla Vegan Cupcakes

32

13

Green Tea Blueberry Smoothie

14

Chocolate Banana Peanut Butter Bites

15

Banana Boat

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34 35

16 17

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½ VEGETARIAN

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½ VEGan

BREAKFAST

B R E AK FAS T

25 2-4

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¬ Soyrizo Scramble RECIPE BY: Jessica Clogston-Kiner

ingredients ½ ½ 8 eggs ½ ½ ½ pkg soyrizo (vegan chorizo) ½ ½ 1 diced sweet potato (or bell pepper) ½ ½ 1 sliced avocado ½ ½ 1 tbsp water ½ ½ salt and pepper to taste ½ ½ cooking spray or oil

1. Begin by washing and dicing your sweet potato. Put in a microwavable bowl with one tbsp of water and microwave for 3 minutes. Set aside.

2. Crack 8 eggs in a medium bowl and use a fork or whisk to scramble. Add ½ package of soyrizo to the eggs and stir until evenly incorporated.

3. Set your stove top to medium, and get the frying pan nice and hot. Use cooking spray or oil to coat the pan and toss in the sweet potatoes. Add salt and pepper to taste.

4. When the sweet potatoes are slightly golden, add the egg and soyrizo mixture to the pan. Use your spatula or wooden spoon to stir it all together. Once thoroughly cooked, transfer your scramble to a few plates.

5. Top with sliced avocado or add some cheese. Enjoy with ketchup or salsa.

1

B R E AK FAS T

10 1

V ¬ Banana Oatmeal RECIPE BY: SARAH CHING

ingredients ½ ½ ½ –¾ cup rolled oats ½ ½ ½ banana ½ ½ ½ cup (vanilla almond) milk ½ ½ ½ cup water

1. Add oats, water, and milk to boil on medium heat, about 1– 2 minutes.

2. Stir for 5 – 6 minutes on low heat until thickened and cooked.

3. Smash banana in bowl using a fork and mix in cooked oatmeal.

optional ingredients ½ ½ ½ tsp ground cinnamon ½ ½ blueberries/other fruit of your choice

4. Stir in brown sugar or honey.

5. Sprinkle ground cinnamon and top with choice of fruits and chopped walnuts.

½ ½ honey or brown sugar to taste ½ ½ chopped walnuts

2

B R E AK FAS T

10 1

V ¬ Strawberry Parfait RECIPE BY: Mari Eguchi

ingredients ½ ½ 1 cup sliced fresh strawberries ½ ½ ½ cup of nonfat plain Greek yogurt or low fat vanilla yogurt ½ ½ 1 tsp sugar ½ ½ ¼ cup granola ½ ½ 1 tsp honey

1. Combine strawberries and sugar in a small bowl

and let stand until the berries start to release juice, about 5 minutes.

2. To assemble parfait, layer yogurt and the strawberries with their juice in a 2- cup container.

3. Top with granola and honey.

3

B R E AK FAS T

5 2

VE

¬ Blackberry Coconut Smoothie RECIPE BY: Ana Stanciu

ingredients ½ 1 cup blackberries ½ ½ 1 banana ½ ½ 1 cup coconut milk or almond milk ½ ½ ½ cup fresh spinach

optional ingredients ½ ½ ¼ cup coconut flakes, unsweetened

1. Add spinach, banana and milk in the blender and process until creamy.

2. Add blackberries and pulse two or three times to incorporate.

3. Distribute the smoothie evenly into glasses or bowls.

Garnish with more blackberries, top with chia seeds, and sprinkle with coconut flakes.

4. Serve immediately.

½ ½ 2 tsp chia seeds

4

B R E AK FAS T

15 1

V

¬ Cheese Omelet RECIPE BY: ARIEL CHENG

ingredients ½ ½ 2 eggs ½ ½ ¼ cup chopped tomato ½ ½ ¼ cup spinach ½ ½ ¼ cup shredded cheese ½ ½ cilantro ½ ½ salt and pepper ½ ½ cooking oil

1. Crack 2 eggs into a bowl and mix until even.

2. Wash and dice the tomato, chop cilantro and slice meat.

3. Set the stove-top to low, and place frying pan on stove.

Use cooking oil to coat the pan.

4. Pour egg mixture into pan. Tilt frying pan in a circular

motion to spread the egg around evenly. Wait 3–5 minutes for the bottom part of the egg to cook.

5. Place the diced tomatoes, spinach, and meat on only one side (half) of the egg. Sprinkle cheese on top.

optional ingredients ½ ½ ¼ cup sliced ham or turkey

6. Use spatula to fold egg in half by lifting side without the ingredients to fold on top. Wait a couple more minutes until inside of the egg and ingredients are cooked.

7. Add cilantro, salt, and pepper on top; enjoy with ketchup!

5

ENERGY

ENERGY

10 1

VE

¬ Fruit & Veggie Infused Water RECIPE BY: SKYE RAINEY

ingredients ½ ½ ¹⁄³ cucumber

½ ½ 5 –10 strawberries ½ ½ 1 lemon ½ ½ water

1. Cut cucumber and strawberries into slices.

2. Cut 1– 3 flat slices of lemon.

3. Place cut ingredients in a jar or water container, preferably with a wide opening.

4. Add or substitute any fresh fruits or veggies that you would prefer.

5. Add chilled water to the container.

6. Bring the container and a fork with you

for the day. Enjoy drinking your infused water and after you can eat the fresh fruits and veggies as an energizing snack.

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ENERGY

85 20

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¬ Chewy Nut & Fruit Bars RECIPE BY: Williams-Sonoma Taste

ingredients ½ ½ 1 tsp plus 2 tbsp unsalted butter ½ ½ 1½ cups puffed brown rice cereal ½ ½ 1 cup whole almonds ½ ½ ½ cup whole cashews ½ ½ 1 cup dried cranberries ½ ½ ½ cup chopped dried apricots ½ ½ ½ cup brown rice syrup ½ ½ ¼ cup unsalted creamy almond butter ½ ½ 2 tbsp firmly packed light brown sugar ½ ½ ¼ tsp salt

1. Line 8-inch square baking pan with aluminium foil,

leaving about an inch overhang on 2 opposite edges as a handle. Grease foil with 1 tsp butter.

2. In large bowl, stir together brown rice cereal, almonds, cashews, cranberries, and apricots; set aside.

3. In saucepan over medium heat, stir together brown

rice syrup, almond butter, brown sugar, 2 tbsp butter, and salt until smooth. Bring to a simmer and cook for 1 minute, stirring constantly to prevent scorching.

4. Immediately pour hot almond butter mixture over

cereal mixture in bowl. Using wooden spoon, mix until cereal and fruit are evenly coated.

5. With lightly buttered hands, press mixture firmly and

evenly into pan. Refrigerate until set, about 1 hour.

Lift out and transfer to a cutting board. Use a sharp buttered knife to cut into 20 bars; remove from foil.

Store in refrigerator with wax paper in between layers.

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ENERGY

45 32

V ¬ Chocolate & Walnut Oatmeal Cookies RECIPE BY: REMY MILLER

ingredients

1. Preheat oven to 350˚ F.

½ ½ 6 tbsp unsalted butter (or ½ cup coconut oil)

2. Melt butter and add brown sugar; stir until smooth.

½ ½ 1½ cups old-fashioned oats ½ ½ ¾ cup packed light brown sugar ½ ½ ²⁄³ cup whole-wheat flour ½ ½ ¾ tsp baking soda ½ ½ ½ tsp salt ½ ½ 1 large egg, lightly beaten

Combine whole-wheat flour, baking soda, oats, and salt in a medium bowl. Combine butter mixture with the dry ingredients, and add egg and vanilla extract. Fold in walnuts and dark chocolate.

3. Mix well, and spoon by tablespoonfuls onto lightly greased baking sheets.

4. Bake for 12 minutes or until tops are dry to touch.

½ ½ 1 tsp vanilla extract ½ ½ ½ cup chopped walnuts (or almonds) ½ ½ ½ cup dark chocolate chips

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ENERGY

30

12

V

¬ Mango Popcorn Balls RECIPE BY: Sarah Yates

ingredients ½ ½ ½ cup popcorn (un-popped) ½ ½ ½ tbsp grapeseed oil

1. In a large covered pot combine grape-seed oil and popcorn kernels. Heat over medium, shaking pot frequently to prevent kernels from burning.

½ ½ ½ cup maple syrup

2. Combine popcorn, nuts and mango in a large bowl.

½ ½ ¾ cup brown rice syrup

3. In a small pan heat maple syrup, brown rice syrup

½ ½ ¹⁄³ cup finely chopped dried unsweetened mango ½ ½ 4 tbsp pumpkin seeds ½ ½ 4 tbsp chopped pecans ½ ½ 4 tbsp chopped cashews ½ ½ 2 tbsp chopped almonds ½ ½ ¼ tsp sea salt

and salt, stirring constantly until it is a thin liquid.

4. Pour syrup mixture over popcorn and thoroughly combine place mixture in fridge for 15 – 20 minutes to harden slightly.

5. Using damp hands form popcorn mixture into large balls—press firmly!

6. Place balls into airtight container separated by wax paper; return to refrigerator to set and store.

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LUNCH

L UN C H

10 1

V ¬ Grilled Peanut Butter & Banana Sandwich Recipe BY: Micaela Pacini

ingredients ½ ½ 2 slices whole wheat bread ½ ½ 2 tbsp peanut butter ½ ½ 1 tsp honey ½ ½ 1 banana sliced

1. Coat skillet with cooking spray and heat on medium.

2. Spread peanut butter on both slices of bread.

3. Place banana slices onto one side of the peanutbuttered bread.

4. Drizzle honey over the bananas.

5. Top the sandwich and fry until golden brown (about 2 minutes per side).

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L UN C H

90 7

¬ Cattleman's Chilli Recipe BY: The Lafayette COllection

ingredients ½ ½ 2 tbsp olive oil ½ ½ 2 lbs ground beef or ground turkey

1. In a large frying pan, brown the ground beef in olive oil. Add the onions and garlic and cook for 5 minutes. Drain well.

½ ½ 2 onions chopped

2. Fry the chorizo separately and drain.

½ ½ 7–10 garlic cloves, coarsely chopped

3. In a large saucepan, combine all ingredients. Cook

½ ½ ½ lb chorizo ½ ½ 16 oz tomato sauce

over low heat for 1–1½ hours. Serve in chili bowls with a dollop of sour cream.

½ ½ 2 tbsp chili powder ½ ½ 1 tbsp cumin ½ ½ 2 tsp oregano ½ ½ 1 tsp salt ½ ½ ½ tsp cayenne pepper ½ ½ 12 oz (one can) beer ½ ½ 32 oz kidney beans, drained ½ ½ 4 oz canned chopped green chiles or jalapeños ½ ½ sour cream

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L UN C H

20 4

¬ Chicken Pesto Wrap Recipe BY: TASTE OF HOME

ingredients ½ ½ ½ lb ground chicken ½ ½ ½ cup sun-dried tomato pesto ½ ½ 8 grape tomatoes, halved ½ ½ 4 slices red onion, rings

1. In a large skillet, cook chicken in oil over medium heat for 5 – 6 minutes or until juices run clear; drain.

2. Spread pesto over each tortilla; spoon chicken down the center. Layer with cheese, tomatoes, onion and lettuce; roll up.

½ ½ 1 cup shredded lettuce ½ ½ ½ cup shredded mozzarella cheese ½ ½ 4 flour tortillas (8 inches), warmed ½ ½ 1 tbsp canola oil

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L UN C H

20 1

¬ Shrimp Quesidilla Recipe by: PEDRO RODRIGUEZ

ingredients ½ ½ 1 tbsp olive oil ½ ½ ¼ onion, diced ½ ½ ¹⁄³ tomato, diced

½ ½ ¹⁄³ bell pepper, diced

½ ½ ¼ lb small or medium shrimp (peeled and deveined) ½ ½ 1 tsp garlic salt ½ ½ 2 tbsp Tapatio hot sauce ½ ½ 1 large whole-wheat tortilla ½ ½ ½ cup shredded monterey jack tor mozzarella cheese

1. In a medium pan, add olive oil, diced onion, tomato, and bell pepper.

2. Once onion pieces begin to brown, add shrimp

and garlic salt, stirring until shrimp is fully cooked, usually around 5 minutes.

3. Add Tapatio hot sauce to mixture and remove from heat. Set aside.

4. Flip tortilla on medium heat in large skillet until hot.

5 . Remove tortilla from heat and add cheese and

shrimp mixture on one half of the tortilla and fold over to close. Turn the heat down to low and put the quesidilla back in skillet and continuously flip.

6. Leave quesadilla in the skillet until cheese is melted.

Then garnish with avocado, radishes, or cilantro.

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L UN C H

30 2

¬ Sriracha Lime Chicken Chopped Salad Recipe BY: Alexis Kornblum

ingredients ½ ½ 2 organic chicken breasts ½ ½ 3 tbsp Sriracha ½ ½ 1 lime, juiced ½ ½ ¼ tsp salt and ground pepper ½ ½ 4 cups lettuce, chopped

1. Heat the grill.

2. Season chicken with salt and pepper.

3. In a bowl, combine Sriracha and lime.

4. Add chicken and let marinade in the fridge for at least 20 minutes.

½ ½ 8 pineapple slices

5. Once marinaded, add chicken to grill.

½ ½ 1 cup organic grape tomatoes

6. Cut pineapples and add to grill for 3 – 4 minutes

½ ½ ¹⁄³ cup red onion, finely chopped ½ ½ 1 avocado, cube

½ ½ ¹⁄³ cup light olive oil

½ ½ ¼ cup apple cider vinegar ½ ½ 2 limes, juiced ½ ½ 2 tsp raw honey ½ ½ dash of salt

on each side.

7. While they are grilling, chop lettuce, avocado, tomato and red onion and add to serving dish.

8. Whisk together dressing, taste, and adjust seasoning as desired—place in fridge until ready to use.

9. Once chicken is done cooking, assemble the salad, toss with dressing.

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L UN C H

45 4

¬ Miso Sweet Potato & Broccoli Bowl RECIPE BY: Deb Perelman

bowl ingredients

½ ½ 1 tbsp honey

½ ½ 1 cup dried rice

½ ½ ¼ cup rice vinegar

½ ½ 1 to 2 sweet potatoes (~1½ lbs)

½ ½ 2 tbsp toasted sesame oil

½ ½ 1 large bundle broccoli (~1 lbs)

½ ½ 2 tbsp olive oil

½ ½ 1– 2 tbsp olive oil ½ ½ coarse or kosher salt ½ ½ freshly ground black pepper ½ ½ 1 tsp white sesame seeds ½ ½ 1 tsp black sesame seeds

dressing ingredients ½ ½ 1 tbsp minced fresh ginger ½ ½ 1 small garlic clove, minced ½ ½ 2 tbsp white miso (the mildest kind) ½ ½ 2 tbsp tahini

1. Heat oven to 400˚ F. Place rice or grain and cooking liquid in a rice cooker or on the stove.

Cook according to package directions.

2. Peel sweet potatoes and cut into 1- inch cubes. Cut tops off broccoli and separate into bite-sized florets.

If your broccoli stems feel especially woody, I like to peel them (with the same vegetable peeler), then cut them into ½- to 1- inch segments.

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miso sweet potato and broccoli bowl continued...

3 . Coat one large or two smaller trays with a thin slick of olive oil. Layer sweet potatoes on tray(s) and sprinkle with salt and pepper. Roast for 20 minutes, until browning underneath. Flip and toss chunks around, then add broccoli to the tray(s), season again with salt and pepper, and roast for another 10 to 20 minutes, until broccoli is lightly charred at edges and sweet potato is fully bronzed and tender.

Toss chunks around one more time if it looks like they’re cooking unevenly.

4. In a small skillet, toast black and white sesame seeds until fragrant. (You can do this in the oven if using an oven-proof skillet.) Let cool.

5. While vegetables roast, prepare sesame-miso dressing: Combine everything in a blender and run until smooth, scraping down sides once. Taste and adjust ingredients if needed, but try to resist adding more honey if it tastes salty, as that extra pop of saltiness is exactly what I think sweet potato needs.

6. Assemble bowls: Scoop some rice/grains into each, then pile on the roasted sweet potatoes and broccoli. Coat lightly with sesame-miso dressing and finish with toasted sesame seed duo. Serve with extra dressing on the side.

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COMFORT

CO M F O RT

40

16

¬ Chicken Garlic Bites RECIPE BY: Mirjam Weiss

ingredients

1. Place chicken in shallow dish.

½ ½ 2 boneless skinless chicken breasts, cut into bite size pieces

2. In small bowl, mix olive oil, garlic, and black pepper.

½ ½ ½ cup olive oil

3. Pour over chicken.

½ ½ 4 cloves garlic, minced

4. Cover and marinate 30 minutes.

½ ½ ¼ tsp pepper ½ ½ ½ cup bread crumbs ½ ½ ¼ tsp cayenne pepper

5. Drain.

6. Preheat oven to 475˚ F. 7. Mix bread crumbs and cayenne.

8. Coat chicken.

9. Arrange in a single layer on cookie sheet.

10. Bake for 10 minutes or until brown.

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CO M F O RT

15 1

VE ¬ Asian Noodle Bowl Recipe by: Kate Carothers

ingredients ½ ½ 1 handful rice noodles ½ ½ 3 oz tofu ½ ½ 1 carrot ½ ½ ½ bell pepper ½ ½ 6 small mushrooms ½ ½ ¼ avocado ½ ½ 10 snap peas ½ ½ olive oil ½ ½ soy sauce ½ ½ peanut sauce

1. Fill a pot ¾ full with water and put on stove to boil.

Once water is boiling, take pot off of heat and add in rice noodles. Let noodles sit for 8 – 10 minutes, then drain.

2. Cut carrot into slices and bell pepper into strips and mushrooms in half.

3. Cut tofu into cubes and place in heated pan with

olive oil. Once tofu is lightly brown add in bell pepper, mushrooms, and snap peas. Stir fry tofu and veggies for 5 minutes making sure to mix constantly.

4. Combine noodles and stir fry and top with carrot strips and avocado. Toss with soy sauce, peanut sauce, or other Asian sauce of choice.

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CO M F O RT

75 12

¬ Chicken Tortilla Soup Recipe BY: Lisa Castillo

ingredients

½ ½ ½ tsp dried crushed red pepper

½ ½ 1 medium yellow onion, chopped

½ ½ 1 bag tortilla chips, broken

½ ½ 2 jalapeño peppers, seeded/chopped

½ ½ 3 tbsps chopped fresh cilantro

½ ½ 4 cloves garlic, minced

½ ½ 1 cup shredded Monterey Jack cheese

½ ½ ¼ cup vegetable oil

½ ½ fresh cilantro and diced fresh avocado

½ ½ 2 (14.5 - oz) cans stewed tomatoes ½ ½ 2 cans diced tomatoes w/ green chilies ½ ½ 2 cans beef broth ½ ½ 2 cans chicken broth

1. Sauté ingredients 1– 3 in vegetable oil in a large pot until tender; add all stewed tomatoes and next 11 ingredients.

½ ½ 2 cans tomato soup, undiluted

2. Bring to a boil; cover, reduce heat and simmer for 1 hour.

½ ½ 4 cups water

3. Remove cooked chicken breast and shred and put

½ ½ 2 large bone/skinless chicken breast ½ ½ 1 cup corn kernels (fresh or frozen) ½ ½ 1 canned/frozen mixed vegetables ½ ½ 2 tsp ground cumin

shredded chicken back into broth and stir.

4. Stir in most of tortilla chips until softened before serving.

Top each serving with additional tortilla chips, chopped cilantro, cheese and diced avocado as garnish.

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CO M F O RT

26 4

V ¬ Sweet Honey & Jalapeño Cornbread Muffins Recipe BY: AMANDA GREEN BOTTOMS

ingredients ½ ½ 1 cup yellow cornmeal ½ ½ 1 cup all-purpose flour ½ ½ 1 tsp kosher salt ½ ½ 2 tsp baking powder ½ ½ 1/2 tsp baking soda ½ ½ 1/2 cup butter, softened ½ ½ 1/2 cup white sugar ½ ½ 1/4 cup honey ½ ½ 2 eggs ½ ½ ½ cup buttermilk

1. Preheat oven to 400˚ F. Grease or line 12 muffin cups. In a bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda to combine.

2. In another bowl, cream together butter and sugar until light and fluffy, about 4 – 5 minutes. Add honey and eggs and beat for an additional 2 – 3 minutes.

Add dry ingredients and mix until just combined. Stir in buttermilk, hot sauce, and corn. Pour or spoon ¹⁄³ cup batter into each prepared muffin cup.

3. Bake in preheated oven for 15 –18 minutes, or until a toothpick inserted into center of muffin comes out clean.

½ ½ 2 tbsp Cholula Pepper Hot Sauce ½ ½ 1 (8.5 oz) can cream-style corn

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CO M F O RT

9–12 h 8+

¬ Grandpa Jim’s Crock-Pot Beans Recipe BY: Grandpa Jim Lynch

ingredients ½ ½ 1 ½ lb dried pinto beans (soak in water the night before) ½ ½ 1 chopped yellow onion ½ ½ 1 smoked ham shank cut in quarters (ask the meat counter to cut it)

1. Fill the Crock-Pot with water and beans, let soak overnight.

2. In the morning, add the onion, ham shank, salt & pepper.

3. Cook on high for 9 –12 hours.

½ ½ salt & pepper to taste

special equipment ½ ½ 5–6-quart Crock-Pot

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FANCY

FAN CY

75 4

¬ Sage-Brined Pork Chops w/ Brown Sugar RECIPE BY: Emma Christensen

bowl ingredients ½ ½ 2 cups water ½ ½ 2 tbsps kosher salt ½ ½ 2 tbsps minced fresh sage ½ ½ 2 1- inch thick, center-cut, boneless pork chops (~1 lb) ½ ½ 2 tbsps brown sugar ½ ½ vegetable oil

1. Heat one cup of the water to a simmer either on the stove top or in the microwave. Add the salt and sage, and stir until the salt has dissolved. Mix in a second cup of cold water to cool the brine down and let stand until the mixture is lukewarm.

2. Place the pork loins in a shallow dish and pour the brine solution over top. The brine should completely cover the pork. If not, either transfer the pork to a smaller container or flip the pork halfway through brining. Cover and refrigerate for 1– 3 hours.

3. When ready to cook, place a cast-iron, stainless steel, or other oven-safe skillet in the oven on a center rack. Heat the oven to 400˚ F. Remove the

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sage-brined pork chops with brown sugar glaze continued...

pork loins from the brine solution, pat dry, and let them warm on the counter while the oven is heating.

Discard the brine.

4. Carefully remove the hot skillet from the oven and place it over medium-high heat on the stove top. Rub pork loins with vegetable oil and lay them in center of the pan about an inch apart. Sear for about 3 minutes or until the underside of pork chop is golden.

5. Flip the pork chops and spread 1 tbsp of brown sugar over the surface of each chop. Immediately place the pan in the oven. Bake for 5 – 7 minutes, until the center of the chops are just barely pink and register 140˚ F – 145˚ F on an instant-read thermometer. If the brown sugar hasn't quite completely melted, run the pan under the broiler for a few seconds.

6. Remove the pork chops from the pan and cover with aluminium foil while you plate the rest of your meal.

(Do not leave them sitting in the pan or they will over-cook and become tough.) Spoon some of the pan juices over the pork chops just before serving.

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FAN CY

12 6

¬ Linguini with Shrimp Scampi Recipe BY: Ina Garten

ingredients ½ ½ vegetable oil ½ ½ kosher salt ½ ½ 1 ½ lbs linguine ½ ½ 6 tbsp (¾ stick) unsalted butter ½ ½ 5 tbsp good olive oil ½ ½ 3 tbsp minced garlic (9 cloves) ½ ½ 2 lbs large shrimp, peeled/deveined ½ ½ ½ tsp freshly ground black pepper ½ ½ ¾ cup chopped fresh parsley ½ ½ grated zest of 1 lemon ½ ½ ½ cup lemon juice (4 lemons) ½ ½ ½ lemon, thinly sliced in half-rounds ½ ½ ¼ tsp hot red pepper flakes

1. Drizzle some oil in a large pot of boiling salted water, add 1 tbsp of salt and the linguine, and cook for 7 – 10 minutes, or according to the directions on the package.

2. Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium heat. Add the garlic.

Sauté for 1 minute. Be careful, the garlic burns easily!

Add the shrimp, 1 tbsp of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

3. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

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FAN CY

30 2

V ¬ Spaghetti Alla Puttanesca Recipe BY: Francine Segan

ingredients ½ ½ ¹⁄³ lb thin spaghetti

½ ½ 2 tbsp extra-virgin olive oil ½ ½ 2 tbsp minced red onion ½ ½ 2 garlic cloves, minced ½ ½ ¼ tsp red pepper flakes ½ ½ 1 cup canned crushed tomatoes ½ ½ 10 pitted oil-cured black olives, coarsely chopped ½ ½ 1 tbsp capers, drained ½ ½ 2 oz high-quality oil-packed tuna, drained and finely flaked

1. Bring a large pot of water to a boil. Add the spaghetti and cook according to package directions.

2. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion, garlic, and red pepper flakes and cook until the garlic just begins to turn golden, 3 – 4 minutes. Add the tomatoes, olives, capers, and tuna and bring to a simmer. Reduce the heat, season with salt and pepper to taste, and continue cooking until the spaghetti is ready to serve.

3. Toss the drained spaghetti with the sauce and top with the parsley. Divide between 2 plates and serve immediately.

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FAN CY

25 14

¬ Pad Thai Recipe BY: LAUREN HOLLANDER

ingredients ½ ½ 1– 2 eggs ½ ½ 1 pkg brown rice pad Thai noodles ½ ½ 1 shredded carrot ½ ½ 4 tbsp chopped green onion ½ ½ 1 handful chopped cilantro ½ ½ 3 minced or pressed garlic cloves ½ ½ 1 tbsp chopped peanuts ½ ½ 1 tbsp peanut butter ½ ½ 1 tbsp sesame oil ½ ½ 1 tbsp Sriracha ½ ½ 2 tbsp soy sauce 2 wedges of lime ½ ½ dash salt, pepper, red pepper flakes

1. Cook the noodles as directed and set aside. To prevent sticking, rinse with cold water.

2. Mix garlic, peanut butter, Sriracha, sesame oil and soy sauce together and set it aside.

3. Get a sauté pan nice and hot with a dash of sesame oil, and briefly sauté the shredded carrots.

4. Add the noodles, green onions, red pepper flakes and sauce into the pan and mix until noodles are fully coated.

5. Mix eggs in a bowl with a dash of salt and pepper, and pour the mixture in the pan with the noodles, but off to the side. Let cook, then scramble and mix them in with the noodles and sauce until fully cooked.

6. Serve hot, garnished with fresh green onion, cilantro, crushed peanuts, a squeeze of lime juice and Sriracha!

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DESSERT

D E S SE RT

25 14

VE

¬ Very Vanilla Vegan Cupcakes Recipe BY: Kristina Kubik

cupcake ingredients ½ ½ 1 tbsp apple cider vinegar ½ ½ 1 cup unsweetened soy milk ½ ½ 1¾ cups all-purpose flour ½ ½ 1 cup white sugar ½ ½ 1 tsp baking powder ½ ½ 1 tsp baking soda ½ ½ ½ tsp salt ½ ½ ½ cup canola oil ½ ½ 2 tbsp vanilla extract

frosting ingredients ½ ½ ½ cup vegetable shortening ½ ½ 1½ cups powdered sugar ½ ½ 1– 3 tbsp unsweetened soy milk ½ ½ ½ tbsp vanilla extract

1. Preheat oven to 350˚ F. Grease two 12- cup muffin pans or line with 14 paper baking cups.

2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3. In a medium bowl, whisk together soy milk, oil, vanilla, and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

4. Fill the cupcake liners, bake for 15 –18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Cool the cupcakes completely before frosting.

5. For frosting, using hand mixer or standing mixer, beat the vegetable shortening until smooth.

6. With the mixer running on low, add powdered sugar, vanilla, and 1 tbsp soy milk at a time, as needed, until frosting reaches a spreadable consistency.

7. Beat on high for another 2 minutes until light and fluffy.

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D E S SE RT

10 1

V ¬ Green Tea Blueberry Smoothie Recipe BY: Jordan Triplet

ingredients ½ ½ 5 tbsp water ½ ½ 1 green tea bag ½ ½ 2 tsp honey ½ ½ 1½ cups frozen blueberries (or any other berry) ½ ½ 2 tbsp chia seeds ½ ½ ½ medium banana ½ ½ ¾ cup almond milk ½ ½ 1 scoop vanilla frozen yogurt

1. Microwave water on high until steaming hot in a small bowl. Add tea bag and allow to brew 3 minutes. Remove tea bag. Stir honey into tea until it dissolves.

2. Combine berries, chia seeds, banana, milk, vanilla frozen yogurt in a blender.

3. Add tea to blender. Blend ingredients on highest setting until smooth.

4. Pour smoothie into tall glass and serve or mix into more vanilla frozen yogurt and re-freeze.

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D E S SE RT

15 6

V

¬ Chocolate Covered Banana Peanut Butter Bites Recipe BY: Marie chatelain

ingredients ½ ½ 3 medium-ripe bananas (sliced) ½ ½ ¼ cup peanut butter ½ ½ 10 oz baking chocolate

1. Arrange half of the banana slices on a baking sheet lined with parchment paper. Spread with peanut butter.

2. Top with the other half of banana slices and freeze for about one hour.

3. Cut chocolate in pieces and put ²⁄³ in a bowl. Microwave on medium power for 30 seconds, stir, then repeat in 15 second intervals until the chocolate has melted.

4. Remove bites from the freezer and dip them into melted chocolate. You have to work quickly before the bites start to thaw and get mushy. If you want to take you time, you can work with one bite at a time and leave the others in the freezer. Using two forks, dip one bite in melted chocolate and roll it to cover all sides. Remove bite from chocolate, with the other fork, remove excess chocolate and arrange the bite back on baking sheet.

5. Freeze at least 3 hours or until ready to serve.

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D E S SE RT

15 1

V ¬ Banana Boat Recipe BY: RICK THOMAS

ingredients ½ ½ 1 banana ½ ½ foil wrap ½ ½ honey ½ ½ 1 handful of chocolate chips or peanut butter cups ½ ½ mini marshmallows

1. Preheat an oven to about 400˚ F. 2. Cut down the center of the banana with a knife.

3. Distribute your chocolate choice and marshmallow in the middle of the banana.

4. Drench it with a sufficient amount of honey.

5. Wrap this mess up in some foil and drop it in the oven.

6. Wait about 10 – 20 minutes.

7. Take this golden goodness out of the oven.

8. Let cool. Enjoy topped with your imagination.

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illustration + design by:

SARAH CHING neutra text & futura march 13, 2015