Welcome to our recipe page!
Here you will find a maser list of all of the recipes created by Ithaca College nutrition students during the Fall 2016 semester. Each recipe incorporates produce harvested from the campus organic gardens that students processed and prepared for classroom consumption. We hope you are inspired to try something new, cook a different dish, or incorporate local produce into your cooking when possible. Enjoy!
- Preheat the oven to 400F
- Peel off the paper on the outside of the garlic
- Cut off top ¼ of garlic
- Add a little olive oil, salt, and pepper
- Wrap in tin foil
- Put in oven for 40mins
- Spread on toast or crackers and enjoy!
Baked Bread Crisps (ONIONS) Topped With Cheese & Balsamic Caramelized Onions
Preparation of Caramelized Onions: Prep Time: 5 Minutes Cook Time: 1 hour 15 Minutes
- 2 Tablespoons Extra-Virgin Olive Oil
- 3 Sweet Onions (Thickly Sliced, ~6 slices per onion)
- 1 Teaspoon Kosher Salt
- Freshly Ground Black Pepper
- 2 Tablespoons Sugar
- ¼-½ Cup Balsamic Vinegar (Based on personal preference)
- Heat oil in a large skillet over medium-low heat. Add half of onions, cook down slightly then add the other half. (You can add them all at once but it might be difficult to stir until they cook down some, depending on the size of your skillet). Season with salt & pepper.
- Once onions are cooked down slightly (enough that you can stir them all in the skillet without any going overboard) add sugar and stir gently. Add balsamic and stir again. Reduce heat to low and slowly cook onions, stirring occasionally, for an hour or so. Vinegar will reduce and coat onions.
- Serve immediately or store in the refrigerator for up to 3 days. Can be served at room temperature.
Preparation of Bread Crisps: Prep Time: 7 Minutes Cook Time: 10-15 Minutes
- Prepared Balsamic Caramalized Onions
- Fresh French Baguette
- 2 Cups Shredded Mozzarella (Based on cheese preference)
- Preheat oven to 400°F.
- Slice bread into quarter-inch disks. Place bread disks on a baking sheet.
- Sprinkle evenly with shredded cheese then spoon caramelized onion on top.
- Bake for 10-15 minutes or until the cheese has melted and the bread has turned a golden brown.
- Cut into smaller pieces, if desired, and serve immediately
Berry, Beet, Mint, Lime, and Chia Seed Smoothie
- ¾ cup almond milk
- ¾ cup frozen blackberries and/or blueberries
- ¼ cup grated beet (from about 1 small)
- Handful of Beet Greens
- ¼ cup mint leaves
- 2 tablespoons fresh lime juice
- 1 tablespoon ground chia seeds
- 1 tablespoon honey
- Pinch of kosher salt
Preparation: Using blender, “beet” up all ingredients until smooth. Add ice if your heart desires.
Recipe: Chive Pesto
Ingredients for 1 1/2 cups of sauce
- 4 cups (or more) chopped fresh “common” (not “garlic”) chives
- 2 oz. slivered almonds
- 1 cup freshly-grated Parmesan cheese
- 1 garlic clove, roughly chopped
- 1/2 cup (or ¼ cup) olive oil BLEND
Sophie’s Sauce (BASIL)
- 6 tbsp olive oil
- 2-3 garlic cloves
- 1 tbsp fresh basil (dried)
- 1 tsp sugar
- 1 16oz can crushed tomatoes or
- 6-8 fresh tomatoes
- Boil water for pasta
- Cook pasta until tender (about 8-10 minutes depending on type)
- While the pasta is cooking prepare the sauce
- Combine pasta and sauce then serve
- 1 garlic clove
- 1 cup oregano
- Dash of salt and pepper
- ½ cup olive oil
- ½ cup salted almonds
- ½ cup parmesan cheese, grated
- Tbsp lemon juice
Prep time – 5 minutes
- Combine the oregano, cheese, garlic, almonds and salt and pepper in a food processor, until the mixture resembles a coarse meal. Slowly stream in olive oil and lemon juice until the mixture become smooth.
Prep time: 10 Minutes Total Time: 30 Minutes
- 18 fresh cayenne peppers ( ends & stems removed)
- 1 1/2 cups white vinegar
- 2 teaspoons garlic, minced
- 1 teaspoon salt
- 1 teaspoon garlic powder
- Simply remove the ends of the peppers and measure all of the ingredients into a small saucepan.
- Heat over medium heat until boiling.
- Reduce the heat slightly, but so the mixture continues to boil.
- Simmer about 20-25 minutes.
- Remove the mixture from heat, carefully pour it into a blender & puree until thick and smooth.
Prep time: 5 minutes Cook time: 20 minutes
- 4 giant handfuls of kale, torn into bite-sized pieces and tough stems removed
- 1-2 Tbsp. olive oil
- Sea salt
- Preheat oven to 350F. Line a baking sheet with parchment paper
- Place the kale leaves into a salad spinner and spin all the water out of the kale. Dump the water and repeat one or two more just to make sure the kale is really dry. Use a towel to blot any extra water on the leaves. Place kale on baking sheet.
- Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the 12-minute mark -the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If they are still soft leave in for 2 more minutes. Remove from oven and sprinkle with salt and serve.
Oven Roasted Pumpkin Seeds
- 1 ½ cups raw whole pumpkin seeds
- 2 teaspoons butter, melted
- 1 pinch salt
- Preheat oven to 300 degrees F (150 degrees C)
- Toss seeds in a bowl with melted butter salt. Spread the seeds in a single layer on the baking sheet and bake for about 45 minutes or until golden brown; stir occasionally
Roasted Pumpkin Wedges:
- 2kg butternut pumpkin, peeled, cut into 3 cm pieces
- 4 garlic cloves, unpeeled
- 2 tablespoons olive oil
- Preheat oven to 200 degrees C/180 degrees C fan-forced. Line 2 large baking trays with baking paper. Place pumpkin and garlic in a bowl. Add oil. Season with salt and pepper. Toss to coat.
- Arrange pumpkin mixture, in a single layer, on a prepared tray. Bake for 40 minutes or until pumpkin is golden and tender.
Pasta with Butter, Sage and Parmesan
Yield: 4 Servings Time: 20 Minutes
- Salt and freshly ground black pepper
- 1 pound cut pasta, like ziti
- 2 tablespoons butter
- 30 fresh sage leaves
- 1 cup or more freshly grated Parmigiano-Reggiano
- Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
- Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
- When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
- Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.
Cooked String Beans
- green beans
- lemon pepper
Directions: Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.