Scharle College Cookbook

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Cover photo credit: Michael Boctor

TABLE OF CONTENTS Hummus Omkar Venkatesh …………………………………………………………… 3 Bhel Puri Omkar Venkatesh ……………………………………………….…………... 4 Quick and Spicy Black Bean Soup Yash Kamani ………………………………….. 5 Blondies Tanaz Naterwala …………………………………………………………….. 7 Go-To Avocado Toast Tanaz Naterwala ……………………………………………... 8 Tofu Bowl with Peanut Butter Sauce Sam Rosenberg ……………………………... 9 Hot Breakfast When Lecture is in 10 Minutes Elana Benishay …………………. 10 Comfort Food Quarantine Nachos Ronus Hojjati ………………………………… 11 Red Curry Lentils with Sweet Potatoes and Spinach Emily Waples …………… 12 Slow-cooker Chioptle Honey Chicken Tacos Emily Waples ……………………. 14 Veggie Fajita Quesadillas Anu Venkatesh …………………………………………. 16 Akra Hendryck Gellineau ……………………………………………………………... 17 Fried Chicken Hendryck Gellineau ………………………………………………….. 18 Griot Hendryck Gellineau …………………………………………………………….. 19 Steamed Spinach Hendryck Gellineau ……………………………………………… 20 Instant Pot Chana Masala Kaveet Pandaya ………………………………………… 21 Spinach and Feta Bowties Nina Zhou …………………………………....………… 23 Penna alla Vodka James Dickson ………………………………….………………… 24 Curried Butternut Squash Soup Raveena Aggarwal ……………………………… 26 Peanut Butter and Jelly Jordan John …………………………...…………………… 28 Adobe Beef Tacos Michael Boctor ……………………...…………………………… 29 Vietnamese Spring Rolls (Gỏi cuốn) Phoebe Newell ……………………………… 30 Baked Salmon Jordan Rich …………………...……………………………………… 32 Ribeye Steak Jordan Rich ……………………………………………………………. 33 Vietnamese Egg Coffee Steven Hoffman ………………...….…...………………… 34 Pink Chicken Beth Anne Scharle ……………………………………………………. 35 Chewy Chocolate Chip Cookies Beth Anne Scharle ……………………………… 36

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Hummus By: Omkar Ventakesh Ingredients: • • • • • • • •

1 can garbanzo beans 2 cloves garlic optional 2 green chilis 1 tbsp tahini 1 tsp lime juice 2 tbsp olive oil Salt ¼ tsp Chili powder

Instructions: 1. Dry roast green chilis and garlic 2. Mix sauteed green chilis garlic, lime juice, olive oil, salt, and tahini grind into smooth paste 3. Add one can of drained garbanzo beans 4. Grind into smooth paste 5. Pour into dish, garnish with olive oil chili powder and cilantro

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Bhel Puri By: Omkar Venkatesh Ingredients: • • • • • •

2 cups of bhel mix ½ red onion, finely chopped 1 tomato finely chopped ¼ tsp chat masala 1 tbsp tamarind chutney 1 tsp green chutney

Instructions: 1. Prepare all ingredients. Keep all chopped ingredients aside until ready to mix.

2. Mix well and it’s ready to eat.

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Quick and Spicy Black Bean Soup By: Yash Kamani This is a quick recipe my mom taught me before I left for school. You don’t need a ton of ingredients and it still ends up being a pretty tasty and satisfying meal all on its own. Plus it’s really easy to make a lot of it at once and stays well in the fridge!

Ingredients (serves about 3-4 portions): • Olive Oil • 2 Cans of Black Beans (you can use kidney beans or mix and match if you prefer too) • 2 Bell Peppers • 1 big or two small onions • 3 Tomatoes • 1 Jalapeno • Cumin Powder (don’t skip this… I think it’s the secret key) • Salt • Cilantro • Optional: Hot Sauce, Tortilla Chips, and Shredded Cheese Instructions: 1. Cut your vegetables. Bell Peppers can be cut into squares, onions, tomatoes and jalapenos should be diced small.

2. In a big pot, turn the flame up to medium heat and drizzle in some oil. Throw in your onions.

3. Once the onions start to soften, throw in your bell peppers and jalapeños.

4. Let the vegetables sauté for 5-7 mins (until they seem reasonably cooked).

5. Now, throw in both cans of beans (including the water from the can) 6. Add your cumin and salt to taste now

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Quick and Spicy Black Bean Soup (continued) 7. OPTIONAL: Add hot sauce at this step for an extra kick! I use the habanero hot sauce from Trader Joe’s but anything you like can work!

8. Let the soup simmer for 10-12 mins, add water to your desired consistency if need be. Garnish with cilantro.

9. OPTIONAL: Serve w/ shredded cheese on top and/or Tortilla chips on the side a. If I’m really hungry or low on soup I make some nachos on the side!

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Blondies By: Tanaz Naterwala (as seen in America’s Test Kitchen Cookbook)

Ingredients: • 1 ½ cups (7 ½ ounces) all-purpose flour • 1 teaspoon baking powder • ½ teaspoon salt • 1 ½ cups packed (10 ½ ounces) light brown sugar • 12 tablespoons unsalted butter, melted and cooled • 2 large eggs • 1 ½ teaspoons vanilla extract • 1 cup pecans, toasted and chopped coarse • ½ cup (3 ounces) semisweet chocolate chips ½ cup (3 ounces) white chocolate chips • Instructions: 1. Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 13x9 inch baking pan (or simply use parchment paper). Spray with non-stick baking spray or grease with butter.

2. Whisk flour, baking powder and salt together in a bowl. In medium bowl, whisk sugar and melted butter together until combined. Whisk in eggs and vanilla. Using rubber spatula, fold in flour mixture until just combined. Fold in pecans and semisweet and white chocolate chips.

3. Scrape batter into prepared pan and smooth top. Bake until top is shiny and cracked and feels firm to touch, for about 25 to 30 minutes, rotating the pan halfway through baking.

4. Let blondies cool completely, for about 2 hours. Using foil overhang or parchment overhang, lift blondies from pan. Cut into bars and serve.

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Quick Go-To Avocado Toast By: Tanaz Naterwala Ingredients: • • • •

2 pieces of bread ½ avocado Olive oil Pinches of garlic powder, red pepper flakes, and any other herbs/spices your heart desires

Instructions: 1. Put two pieces of bread to toast 2. Half an avocado and slice it (keeping it the avocado in the peel) 3. In the little divot, add olive oil, garlic powder, red pepper flakes (and any other herbs/spices your heart desires) 4. Use a fork to mix it all up right in the peel (nature’s bowl) 5. Spread that on the toast and enjoy! Easy peasy!

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Tofu Bowl with Peanut Butter Sauce By: Sam Rosenberg Ingredients (serves ~4): Peanut sauce • ½ cup peanut butter natural, unsweetened • 2 tablespoons low sodium soy sauce • 1 tablespoon rice vinegar • 2 tablespoons brown sugar • 2 teaspoons chili garlic sauce more or less to taste • 1 tablespoon fresh lime juice • 3 garlic cloves pressed or grated • 1 tablespoon ginger root grated • 2-4 tablespoons warm water Everything else • 2 sweet potatoes, peeled and diced into 1 cm cubes • One head of broccoli (chopped into in small pieces) • One head of cauliflower (chopped into in small pieces) • 4 servings of quinoa, brown or white rice • 1 pack of firm tofu Instructions: 1. Prepare rice/quinoa as noted on the package.

2. Chop up the broccoli, cauliflower and sweet potatoes.

3. Put veggies on baking sheet with oil, salt and pepper and cook in oven @ 425 for 25-30 min, mixing around halfway through.

4. Sautee tofu on pan with oil, salt and pepper until starts to brown.

5. While cooking, prepare the sauce in a bowl.

6. After all cooking/prep is done, mix it all together with rice/quinoa as the base and drizzle sauce on top or mix within.

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Hot Breakfast When Lecture is in 10 Minutes By: Elana Benishay Tools and Ingredients: • Small microwave-safe Tupperware container (preferably glass because less chemicals and such) • 1-2 forks or spoons • Microwave • Two eggs • olive oil • seasoning to taste Instructions: 1. Beat two eggs and ~1/2 tbsp of olive oil in a Tupperware container 2. Microwave for 1-1:30 min without lid on container 3. Remove from microwave 4. Add a scoop of cream cheese to the container 5. Put on whatever seasonings you like (recommended: Everything But The Bagel seasoning from Trader Joe’s) 6. Don’t mix now; you are going to be late to class 7. Put lid on Tupperware, put Tupperware and (new or cleaned) fork in bag and run to class

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Comfort-food Quarantine Nachos By: Ronus Hojjati Ingredients: • olive oil or nonstick oil spray • tortilla chips • black or pinto beans • shredded monterey jack or cheddar cheese • sour cream • diced tomato • thinly sliced jalapeños • diced white onion • corn kernels • Optional: ground beef/shredded chicken + taco seasoning + garlic

Instructions (to make this vegetarian, omit the meat step): 1. Preheat oven to 400F 2. Heat olive oil over medium heat in a skillet and add chopped garlic, ground beef/shredded chicken and taco seasoning, cook thoroughly 3. Cover a baking sheet with olive oil or nonstick oil spray 4. Add tortilla chips on single layer and cover with cheese, beans, corn, and meat 5. Cook in oven for 6-7min, until the cheese has fully melted 6. Remove nachos from oven, and add diced tomato, jalapenos, and onion 7. Top with sour cream and enjoy!

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Red Curry Lentils with Sweet Potatoes and Spinach By: Emily Waples (as seen in the NY Times)

Ingredients: • • • • • • • • • • • • • • • •

3 tablespoons olive oil 1 pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into 3/4-inch cubes 1 medium yellow onion, chopped 3 tablespoons Thai red curry paste 3 garlic cloves, minced (about 1 tablespoon) 1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon) 1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced 1 teaspoon ground turmeric 1 cup red lentils, rinsed 4 cups low-sodium vegetable stock 2 teaspoons kosher salt, plus more to taste 1 (13-ounce) can full-fat coconut milk 1 (4- to 5-ounce) bag baby spinach ½ lime, juiced Fresh cilantro leaves, for serving Toasted unsweetened coconut flakes, for serving (optional)

Instructions: 1. In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.

2. Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry

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Red Curry Lentils with Sweet Potatoes and Spinach (continued)

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paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.

Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.

Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.

Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.

Divide among shallow bowls and top with cilantro and coconut flakes, if using.

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Slow-Cooker Chipotle Honey Chicken Tacos By: Emily Waples (as seen in the NY Times)

Ingredients: • • • • • • • • • • • •

1 ½ pounds boneless, skinless chicken thighs 3 tablespoons honey 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon ground cumin 1 teaspoon kosher salt 1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce 1 (15-ounce) can black beans, rinsed and drained Juice of 1 lime Warmed tortillas, for serving Pickled onion, for serving (see Tip on next page) Sliced or cubed avocado, for serving

Instructions: 1. Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it’s more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.

2. Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary.

Serve in tortillas with pickled onion and avocado.

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Slow-Cooker Chipotle Honey Chicken Tacos (continued) Tip: To make quick-pickled onions, thinly slice a red onion and put the slices in a bowl or container. Bring about 1 1/2 cups cider or white vinegar to a boil, and add about 3 heaping spoonfuls of sugar and a big pinch of salt to dissolve. You can also add a pinch of redpepper flakes, a bay leaf or some dried oregano, if you like. Pour the hot vinegar over the onions and let them cool. They’re ready to use right away, and can be stored in the refrigerator for 2 weeks.

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Veggie Fajita Quesadillas By: Anu Venkatesh Ingredients: • • • • • • • • • •

onion green pepper red pepper spinach Mexican shredded cheese olive oil salt cumin chili powder tortilla

Instructions: 1. Cook chopped onions in the pan with olive oil. Add some cumin and chili powder.

2. Add chopped green/red peppers and some more cumin and chili powder. Also add some salt. Once these are cooked, add some spinach and cook for just a minute more.

3. Set up a tortilla with lots of shredded cheese. When the veggies are done, pour them onto the tortilla.

4. Close the tortilla and cook on the same pan (yay for less dirty dishes!)

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Akra By: Hendryck Gellineau Ingredients: • Malanga or taro root (3-4 roots should be enough to feed two people) • Thyme • Parsley • Habaneros • any spice mix you’d want; I use: o paprika o garlic salt o garlic powder o seasoned salt o curry powder o cayenne pepper o regular black pepper o crushed dry basil leaves o Mashed garlic cloves Instructions: 1. Peel the root until you get to the kinda slimy surface (this step and the following step are both pretty labor intensive but VERY worth it) 2. Finely grate the root (it should be like a paste) into a bowl with the other ingredients 3. Take a small scoop and fry in a medium heat pan for 3-4 min/side or until golden brown

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Fried Chicken By: Hendryck Gellineau Ingredients: For the marinade: (for measuring all the dry stuff, wing it! The only real direction I can give here is to use a little more than you think you need and to use much more garlic powder than season salt, maybe a 1.5-2:1 ratio, as the seasoned salt cuts through more).

• paprika • garlic salt • garlic powder • seasoned salt • curry powder • cayenne pepper • regular black pepper • crushed dry basil leaves • fresh lime juice (~6 limes for about 6 wings) • zatariains shrimp and crab boil (to taste) • a FEW DROPS of apple cider vinegar (too much and it overwhelms everything else) Instructions: 1. Marinate chicken wings overnight (or at least 30 min).

2. Pre-heat pot of vegetable/canola oil (just enough oil in the pot to submerge the chicken) to about medium heat.

3. Drop chicken in for 10-12 minutes until golden brown. No need to bread the chicken, but if you want you can make your own breading!

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Griot (prounounced Gree-oh) By: Hendryck Gellineau Ingredients: • Pork- thick pieces with fat and skin attached • Orange de mer (or white vinegar with lemon juice from 8-9 lemons, much easier to find) • White onion • Thyme • Salt & Pepper • Green Habaneros (orange is fine if you can’t find any), cut the seeds out, or leave as many in as you want • NO GARLIC UNDER ANY CIRCUMSTANCES (as per my aunt) Instructions: 1. Let pork simmer with all the above ingredients in a big pot for 30min- 1hour depending on amount of meat, mix periodically 2. Once, the meat is grey looking, try a piece to make sure everything is to taste, then fry the meat for 7-10 minutes in vegetable/canola oil until browned 3. If you want you can save the broth from simmering the pork for a soup or stew, etc.

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Steamed Spinach By: Hendryck Gellineau

Ingredients: • • • • •

1 bunch spinach 2 tbsps butter 1 tsp garlic salt juice of 1-2 limes pinch of black pepper

Instructions: 1. Set pan or pot on low heat.

2. Melt 2 tbsp butter with 1 teaspoon of garlic salt, and juice of one or two limes.

3. Then add spinach and add black pepper.

4. Cover the pan/pot for 7-10 minutes, stir occasionally.

5. Serve once very soft and color is darker and homogenous.

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Instant Pot Chana Masala By: Kaveet Pandya Ingredients for 2-3 servings: • • • • • • • • • • •

Garbanzo beans (either 1 large can or 1.5 cups dry) 1.5 medium sized onions 2 large beefsteak tomatoes 1.5 tbsp tomato paste 2 tbsp oil 1 tbsp ghee if available 1 cinnamon stick 2 Bay leaves 1 tbsp cumin seeds Turmeric powder and Curry powder Ginger Garlic Paste or Shredded ginger root (1 tbsp) and minced garlic (1/2 tbsp)

Instructions: First – HAND HYGEINE If using dry garbanzo beans: 1. Soak dry garbanzo beans overnight in warm water 2. Take garbanzo beans and place in instant pot with water being 2 in above the surface of the beans 3. Add two slices of ginger root and 1 tsp of salt 4. Cook for 45 min (Manual) under high pressure If using canned beans: 1. Cook the beans in boiling water for 25 min with 1 tsp added salt Gravy: 1. Heat oil in a saucepan and add ghee 2. Add cinnamon stick, bay leaves, cumin, ginger, and garlic in that order – otherwise something will burn 3. Sauté for 1 min – usually it will start bubbling a bit

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Instant Pot Chana Masala (continued) 4. Add finely chopped onions and let it cook until the onions are translucent 5. Add finely chopped tomatoes 6. Add 1.5 tbsp of tomato paste 7. Sauté everything for 1 min 8. Sprinkle salt as you see fit 9. Add ½ tsp turmeric powder and ½ tsp garam masala or curry powder 10. Add red chili if you can handle it 11. Add 1.5 cups of water 12. Cook until everything is thoroughly – usually 5-6 min 13. Add the gravy to the cooked garbanzo beans and let it simmer for 10-15 min 14. Eat with rice or naan (pita bread is often a good replacement for naan)

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Spinach and Feta Bowties By: Nina Zhou This dish was one of the first meals I was capable of cooking by myself in college. It’s super quick and pairs well with your protein of choice.

Ingredients: • 1 box of farfalle pasta • Olive oil • 1-3 large cloves garlic, finely chopped • Baby spinach • Feta cheese • Freshly ground pepper • Cherry tomatoes • Sundried tomatoes • Salt Directions: 1. Bring a large pot of salted water to boil over medium high heat.

Add pasta and cook according to directions. Drain.

2. Meanwhile, cut spinach, sundried tomatoes, and cherry tomatoes into halves. Heat oil in a large saute pan over medium heat. Add finely chopped garlic, cook for 2-3 minutes, until garlic is soft. Add spinach, sundried tomatoes and cherry tomatoes. Cook for 2-3 minutes. Uncover and increase heat to release any accumulated liquid.

3. Next in a large bowl, add your veggies and bowtie pasta. Add feta cheese to taste. Season with salt and pepper and a drizzle of olive oil. For extra flavor feel free to add dill or red pepper flakes.

4. Serve warm or at room temperature.

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Penne alla Vodka By: James Dickson (Adapted from my father’s adaptation of the original from Lidia’s Italian American Kitchen.)

I came across this dish while traveling through the Italian countryside on foot. Night had fallen, and I was without sustenance. A little house with a light on appeared in the distance. I shuffled toward it, and, upon knocking on the door, was greeted by an old Italian woman. She did not speak English, but it did not matter. She was making this fantastic looking pasta dish with a pink, creamy sauce. She offered me some and I accepted. Both my palette and my mind expanded. With some difficulty, I managed to get her to show me how she made it. When I returned to America, I showed the recipe to all of the major Italian restaurants in the Chicagoland area. It has since become a staple.

Just kidding. I discovered it in Naperville, Illinois.

What a bummer. However, I will say that this is my personal favorite recipe of all time. My father makes it for my birthday every year. That’s how much I love it. The sauce is simple and effective. The actual first time I had the dish was when I was a child, returning home from a long day playing out in the snow. It warmed my soul. I hope it warms yours.

Ingredients: • Salt • 1 28 oz can of whole peeled tomatoes (preferably San Marzano) • 1 15 oz can of tomato sauce with Italian herbs (preferably Contadina) • 2 lbs. penne • ¼ C olive oil • 10 garlic gloves peeled • Crushed red pepper • 10 leaves basil • ¾ C vodka

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Penne alla Vodka (continued) • 1 ½ C heavy cream • 8 T unsalted butter • Grated parmesan cheese Instructions: 1.

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Bring salted water to boil (according to package directions).

Squeeze the tomatoes until there are barely any chunks left.

You can use a potato masher for this or a food mill or your hands. If you don’t want seeds (I leave them in), put them through a strainer to extract if you don’t have a food mill.

Heat olive oil in pot over medium heat.

Hit each whole garlic clove with edge of knife and add to the hot oil (whole).

Cook the garlic cloves until lightly browned (not dark), about 2 minutes.

Lower the tomatoes into the oil carefully not to splatter.

Add the tomato sauce and basil leaves.

Bring to boil, season with 1 tsp salt and ¼ to ½ tsp red pepper (depending on how much you like red pepper).

Boil for just two minutes.

Pour in the vodka and lower the heat to a simmer. Allow the vodka sauce to simmer for about 5 minutes before adding the pasta to the boiling water.

Add the pasta to the boiling water and cook until al dente.

About 5 minutes before the pasta is done, add the butter gradually and allow it to melt before adding the next chunk.

Right before the pasta is done, add the heavy cream and then bring back to a slight simmer.

Drain the pasta. Fish out the garlic cloves from the sauce. Add the pasta to the sauce.

When the pasta is in the sauce, allow bubbles to appear before serving (you may have to raise the heat). Then turn off heat.

Serve with grated parmesan cheese.

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Curried Butternut Squash Soup By: Raveena Aggarwal (From the Minimalist Baker website)

Ingredients: • • • • • • • • • • •

1 Tbsp coconut or avocado oil 2 medium shallots (thinly diced) 2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g) 6 cups peeled & chopped butternut squash (1 small butternut squash yields ~6 cups) 1 pinch each sea salt + black pepper (plus more to taste) 1 1/2 Tbsp curry powder 1/4 tsp ground cinnamon 1 14-ounce can light coconut milk 2 cups vegetable broth (DIY or store-bought) 1-3 Tbsp maple syrup (or sub coconut sugar) 1-2 tsp chili garlic paste (optional)

For Serving (Optional): • Toasted pumpkin seeds • Chili garlic paste • Full-fat coconut milk Instructions: 1. Heat a large pot over medium heat.

2. Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.

1. Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.

2. Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional – for heat).

3. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.

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4. Use an immersion blender, or transfer soup to a blender, and purĂŠe on high until creamy and smooth. If using a blender, return soup back to pot.

5. Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.

6. Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.

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Peanut Butter and Jelly By: Jordan John Ingredients: • 2 slices of bread • Jelly • Peanut Butter Instructions: 1. I get two slices of bread 2. I put jelly on one bread 3. I put peanut butter on the other bread 4. I put the bread together with the jelly and peanut butter sides facing each other

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Adobe Beef Tacos By: Michael Boctor Ingredients:

Finished product:

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Vietnamese Spring Rolls (Gỏi Cuốn) By: Phoebe Newell These are the fresh kind, not the deep-fried kind of rolls that are sometimes also called spring rolls. You do need to eat these fairly fresh, they won’t really keep well as leftovers.

Ingredients: Fillings-- you can use whatever you like! I put a * by my fav: • Lettuce* (butter or green leaf best) • Mint* (chopped) • Cilantro* (chopped) • Cucumber* (cut into slices, persian cucumbers work better) • Bean sprouts* • Avocado (cut into slices) • Carrots (julienne) • Shrimp (traditional, but I don’t eat them and don’t know how to prep them) • Tofu Wrap • Rice Paper (Three Ladies brand is my fav, I usually get the circular kind but there are square versions) Noodles • Rice Vermicelli (there’s many types, you just need to follow the directions on the packet) Sauce • Nuoc cham dipping sauce sauce (fish sauce + chili + sugar + lime juice) OR • Hoisin sauce • Peanut sauce

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Instructions: 1. Prep the fillings 2. Cook the rice vermicelli noodles (directions for cooking vary by brand and type) 3. Make crude rolls by rolling the fillings and rice vermicelli in the lettuce leaves (helps hold it all together) 4. Take a rice paper sheet, and submerge it fully into a dish/bowl of warm water for 3-5 seconds (replace water as necessary between rolls to keep it warm) 5. Remove the rice paper from the water (it will still be somewhat stiff) and lay it flat for up to 1 min (you need to let it get soft and pliable) 6. Place the crude lettuce wrapped fillings in the spring roll and fold/roll it tightly (do it like they do at Chipotle basically)

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Baked Salmon By: Jordan Rich Ingredients: • Salmon filets • Spice however you like (I enjoy lemon, salt, pepper, garlic, Italian seasoning) Instructions: 1. Preheat oven to 425ºF. 2. Rub spice mixture on salmon.

3. Place salmon skin-side down on a baking tray and bake for 17 minutes.

Sides and Dessert Recommendations: serve with sides of microwaved rice with pesto and steamed broccoli, and chocolate-covered matzah for dessert (microwave chocolate for one minute and spread on matzah).

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Ribeye Steak By: Jordan Rich Ingredients • Ribeye steak(s) • Salt Pepper • Onion powder • Garlic Instructions: 1. Rub spice mixture on steak.

2. Cook on stovetop at 7/10 scale on heat meter (medium to high) until medium-rare.

Sides and Dessert Recommendations: serve with sides of chopped sweet potatoes, zucchini, and squash (bake in oven at 400ºF for 30 minutes) and mixed blueberries, blackberries, and strawberries for dessert.

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Vietnamese Egg Coffee By: Steven Hoffman As seen on YouTube’s emmymadeinjapan

Recipe available at the link below: https://www.youtube.com/watch?v=3pNxwBLDgBI

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Pink Chicken By: Beth Anne Scharle As served at the 2019 Scharle College summer barbeque.

Ingredients for 3-4 servings: • 2lbs. boneless skinless chicken thighs • For marinade: 1 bottle red wine vinaigrette salad dressing, any brand (reserve about a cup if making salad with leftovers) Instructions: 1. Marinate chicken overnight. Turn chicken several times to fully coat.

2. Grill or bake. See below: a. Grilling instructions: grill chicken about 5-7 minutes per side. Internal temperature at the thickest part of the chicken should be 165ºF. b. Baking instructions: bake chicken on baking sheet lined with parchment paper for about 20 minutes at 425ºF. Internal temperature at the thickest part of the chicken should be 165ºF. 3. To make a salad with any leftover chicken, cut up the chicken pieces and add basmati rice, cherry tomatoes, fresh basil, and reserved red wine vinaigrette dressing.

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Chewy Chocolate Chip Cookies By: Beth Anne Scharle Ingredients: • • • • • • • • •

2¼ c flour ¾ c brown sugar 2 sticks butter 1 tsp. salt (sea salt preferable) 1 tsp. baking soda 1 tsp. vanilla 2 eggs 1 bag semi-sweet chocolate chips Optional: To make chocolate chocolate-chip cookies, add ½ c cocoa and additional ¼ c each sugar

Instructions: 1. Preheat the oven to 375ºF. 2. In a medium-sized bowl, sift together flour, salt, and baking soda; set aside.

3. Cream the butter, salt, and the sugars in an electric stand or hand mixer. Beat in eggs and vanilla until light and creamy.

4. Mix in the dry ingredients until just blended, being careful not to overmix. Fold in the chocolate chips with a wooden spoon.

5. Cover bowl tightly with plastic wrap and chill in the refrigerator for at least 30 minutes.

6. Form the dough into round balls, about 2 tbsp. each. Place dough balls on a baking tray with parchment paper (or a silicone baking mat). Make sure cookies are at least three inches apart.

7. Let the dough balls chill in the refrigerator an additional 30 minutes, up to 12 hours.

8. Bake on center rack for 9-11 minutes, or until golden brown.

Let cool for about 5 minutes and transfer to wire cooling rack if possible.

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