2010 FLP Cookbook

It’s often said that there is no “typical” Harvard student. We’ve come here with such a wide variety of experiences and interests. Every day here, you meet some amazing people and see their unique point of view. It’s always incredible to see what hidden talents or insights a friend might have. It’s absolutely one of the best things about being a part of Harvard College. We get to see some of those many perspectives every day in our dining halls. Here at the Food Literacy Project, we know Harvard students relate to their food in many different ways: they care about nutrition, sustainability, cooking, or culture. But most often of all, they can express themselves in really fun ways through their food. From banana waffles to croque monsieur to fried rice, our friends innovate every mealtime. When you up the ante and throw them in a competition, like our annual Harvard Top Chef, look out! In the next few pages, we hope you’ll enjoy a few of your very own recipes you’ve shared with us this year, as well as a few of our own. Think of it as a Harvard family cookbook. It’s been a great year, and an honor to serve you all as food literacy reps. Thanks so much for your support and interest in all we’ve done this year! Love, Your FLP Reps

2010 FLP Cookbook

Breakfast: starting the day off right Chai Oatmeal Oatmeal (pre-prepared, or make your own, using about ½ cup dry) 1 pinch each nutmeg/cinnamon/turmeric/cardamom/salt 1 tbsp wheat germ 1 tsp honey Milk (if making own oatmeal, about 1 cup)

1. Combine oatmeal and flavourings in a deep, microwave safe bowl 2. Add milk and stir to combine. 3. Cook on high power, stirring at one minute intervals until the oatmeal is as thick as you like.

Blueberry Breakfast porridge (Sarah Yang, Quincy)

1/4 cup of Optimum Power cereal 1/8 cup bran 1/8 cup Grape Nuts 1 cup blueberries Dash of milk 1. Combine all ingredients in large bowl. 2. Microwave for 30 sec to minute, to taste. 3. Spice with cinnamon and nutmeg to taste.

"Baked apple" Apple Cinnamon/brown sugar Granola 1. Slice apple thinly 2. Microwave 1-2 min until soft 3. Add cinnamon, brown sugar, raisins, and granola – drizzle with honey/maple syrup Banana Waffles Banana Waffle batter Whipped cream Cinnamon/nutmeg 1. Mash up a banana; mix it in the waffle batter 2. Cook it so the banana is slightly carmelized. 3. Serve with whipped cream, cinnamon, and nutmeg.

Honey-Banana Sandwich Slice of marble bread honey banana 1. Lightly toast the bread 2. Spread honey on top of the bread 3. Place pieces of sliced banana on the bread 4. Drizzle a thin layer of honey over everything

2010 FLP Cookbook Apple Cinnamon Waffles Waffle Batter Apple Cinnamon/brown sugar 1. Fill a plastic dining hall cup 2/3 of the way with your choice of waffle batter. 2. Cut up apple into little pieces and put that in, too. 3. Add cinnamon and brown sugar, to taste. 4. Cook in waffle iron for given time. Remove. Enjoy with syrup or whipped cream Cinnamon toast spread Tbsp Butter Tbsp brown sugar Tsp cinnamon 1. Mix butter, brown sugar, and cinnamon together in a small bowl. 2. Spread on toast or french toast. Hot apple pie parfait 1 Apple Cinnamon .5c Raisins .5c Total 1c Yogurt 1. Cut up an apple 2. Sprinkle with cinnamon 3. Microwave for 45 seconds 4. Add raisins, Total, and vanilla yogurt Strawberry Parfait .5c yogurt/cottage cheese .5c granola or other cereal .5c strawberry topping Cool whip 1. Layer yogurt or cottage cheese with granola (or other favorite cereal), the strawberry topping from the waffle station, and the cool whip from waffle station. Apple pie waffles 1 Apple 2 Tbsp Brown sugar/cinnmon Waffle (white or whole wheat) Fro-yo/whipped cream 1. Cut up an apple 2. Sprinkle on brown sugar & cinnamon and microwave it until apples are soft. 3. Pour over fresh waffle. Add fro-yo, whipped cream, or nuts if available.

2010 FLP Cookbook

Sandwiches: the best invention since sliced bread

Triple Egg Sandwich 3 eggs over easy 2 pieces of toasted whole wheat

bread. 1 slice of turkey Strawberry jelly 1. Spread strawberry jelly on piece of bread, one slice of turkey over that, then all three eggs on and cover with the other slice. 2. Don't forget to season with

pepper

Buffalo Chicken Sandwich

1 Red-spiced chicken breast 1 Sandwich bun Bleu cheese dressing/crumbles Lettuce/tomato/ketchup 1. Toast the bun, 2. Add a mixture of blue cheese dressing and blue cheese crumbles to the bun in the form 3. Add lettuce, tomato, ketchu

Squash-n-Spinach Crepe 1 wrap from the bread section 1 serving of squash 1 serving of spinach (from salad bar, or cooked works fine too) 1 healthy handful of mozzarella 1. Fold wrap in half, and then half again, forming a traingular quarter. 2. Place in panini, crank up the heat, and wait.

Thai Broccoli-tofu Wrap 1c rice .5c tofu .5c steamed broccoli 1tbsp Soy sauce and sesame oil 1tbsp thai peanut salad dressing 1 tbsp Sriracha (Thai chili paste) 1. Season tofu with soy sauce and toasted sesame oil 2. Combine rice, tofu and steamed broccoli in large wrap 3. Add "thai peanut" salad dressing and Sriracha to taste. 4. Wrap and microwave 1min.

Burrito, Chipotle Style: Large tortilla 1 Chicken breast (pulled apart with a fork) .5c Rice .25c Corn .25c Beans (or black bean chipotle soup) .25c Cheese Salsa 1. Shred chicken breast, pulling apart with two forks, 2. Add chicken, rice, corn, salsa, black beans and cheese to a tortilla 3. Give it a quick melt in the sandwich press, and add hot sauce to taste.

2010 FLP Cookbook Philly Burger Cheeseburger (from grill) .5c onions/peppers/mushrooms (from salad bar) Tbsp butter Other toppings (optional) 1. Ask for a cheeseburger at the grill 2. Butter some onions, peppers and mushrooms 3. Grill in the panini press 4. Top burger with vegetables, and add other toppings to taste

The Vermonter 2 slices toasted sandwich bread 3 slices turkey or ham 1 slice cheddar or swiss cheese Tbsp brown mustard Tbsp Honey Green apple, sliced 1. Layer sandwich: meat, cheese, sliced apple, brown mustard and honey.

Curried chicken salad 1 chicken breast (pulled apart with a fork) Tbsp mayonnaise Generous pinch curry powder 2 tbsp raisins 2 tbsp shredded carrots Tbsp lemon juice 1. Combine ingredients in soup bowl; insert into pita or tortilla.

Grilled Apple-Spinach-Bleu Panini Pita 1c spinach Pear/Apple (sliced) .25c feta/bleu cheese 1. Stuff a pita with mesculn mix or spinach, sliced apple or pear, feta or bleu cheese. 2. Put on the panini grill until the pita gets a little crisp, 1-2min.

Croque Madame: 1 fried egg 2 slices ham 1 slice swiss cheese 2 slices white bread, buttered 1. Order a fried egg from the grill 2. Layer bread, ham, cheese, and egg (a bit of Dijon mustard optional) 3. Grill in panini grill until all ingredients are hot.

2010 FLP Cookbook Smoked Salmon Pita: 1 pita, split 1 cup spinach/salad greens .25 cup red onions 2-3 slices smoked salmon Cheese (crumbled bleu or deli sliced) Spices: dill, garlic, oregano 1. Season inside of pita halves with dill. 2. In a small bowl, season spinach/salad greens and sliced red onions with garlic/oregano. 3. Heat in microwave until wilted. 4. Place spinach mixture in pita halves, followed by smoked salmon/cheese. 5. Put on panini maker and press until cheese melts.

Cuke-chickpea sandwich Cucumber slices (season with a pinch of salt) 1 slice swiss cheese .5c chickpeas Tbsp olive oil Salt/pepper, balsamic vinegar 1. Mash chickpeas in olive oil with salt and pepper, using a fork and soup cup. 2. Stuff pita with salted cucumber, sliced swiss cheese, chickpeas. 3. Drizzle with balsamic vinegar

PB+J Panini 2 tbsp peanut butter 2 tbsp jelly 2 slices bread, buttered 1. Assemble PB+J (you can do this, right?) 2. Grill on panini press until warmed through.

Pizza Toast 1 piece whole-wheat toast 2 tbsp Feta cheese Tomatoes Spinach Peppers Tomato Sauce Oregano 1. Top a piece of toast with toppings and stick it in the microwave. 2 .Top it with a little balsamic vinegar for an extra bite.

Panini 2 slices buttered sandwich bread 3 slices Roast Beef or Pastrami 1 slice pepper jack or mozzarella .5c marinara sauce for dipping 1. Layer sandwich with roast beef and cheese 2. Serve with marinara dip

2010 FLP Cookbook

Sauces: a little something extra

Kiwi sauce (Top Chef Harvard 2009 competition winning recipe; submitted by Susan Nguyen and Jeremy Tran, Top Chef Mather) 2 kiwis, diced 1 tsp grape jelly or strawberry jelly 1. Microwave together both ingredients together for 2 minutes. Coarsely mash kiwi. 2. Serve on top of ice cream, brownies, yogurt, etc.

Aioli 1 tbsp mayo Dash of garlic powder/chili powder, Dash of herb (fresh if available, otherwise rosemary), Juice from a wedge of lemon 1. Mix and use as a dip for fries/topping for sandwiches.

Tartar Sauce 1tbsp mayonnaise 1tsp Dijon mustard 1tsp relish Dash each of garlic, tabasco, Worchester sauce, pepper Juice from a lemon wedge 1. Mix and adjust to taste, enjoy on grilled or fried fish.

Spicy Balsamic Sauce: 1 tbsp sriracha 1 tbsp balsamic vinegar 1. Mix spicy pepper relish with balsamic vinegar. Pour over cooked or raw veggies.

Sriracha Yogurt Sauce: 1 tbsp sriracha 2 tbsp yogurt Juice from a lime wedge Dash of salt 1. Mix all ingredients together for a great salad dressing or dipping sauce.

Peanut noodle sauce 1 tbsp peanut butter 1 tbsp soy sauce 1 tbsp rice vinegar 1 tsbp sesame oil Dash of sriracha, chili sauce or red pepper flakes 1. Mix all of these together, then toss with pasta or vegetables (such as shredded carrot).

Spicy Dijon Dressing 2 tbsp olive oil 1 tbsp vinegar 1 tbsp Dijon Dash each of garlic and chili powder 1. Mix all together and pour over salad.

Beverages: quench your thirst! Lemonade Iced Tea (Top Chef Harvard 2009; submitted by Susan Nguyen and Jeremy Tran, Top Chef Mather) 1 tea bag Lemonade 1. Brew fresh tea in 1/8 cup of hot water for 2 minutes. 2. Fill up to top with ice then top off with lemonade.

2010 FLP Cookbook

Salads: the best way to get your 5 a day

Insalata Caprese: Tomato wedges Shredded mozzarella (or fresh, when available) Dash of basil and garlic 1. Get a plate of tomato wedges 2. Sprinkle basil and add mozzerella cheese from the salad

bar 3. Add olive oil and balsamic vinaigrette dressing 4. Microwave for one minute or until the cheese is melted (opt.)

Sweet Pear Salad (Robb Fitzsimmons, Pfoho) 2c spinach .5c canned pears .25c cottage cheese Dash of cinnamon and nutmeg 1. Top spinach with cottage cheese and a bit of the canned pears. 2. Sprinkle with cinnamon and a bit of balsamic vinegar, if you so desire. Asian-Greek Salad 2c mesclun or lettuce 1c shredded carrot 2-3 tomatoes (optional) .25c feta cheese, Dash each dill, basil, thyme, marjoram 1tbsp each olive oil, balsamic vinegar, Sriracha chili sauce, mixed 1. Mix all ingredients in a salad bowl; drizzle with olive oil/vinegar mixture. Salmon-Apple salad (Robb Fitzsimmons, Pfoho) 2c Arugula mix 2-3 slices smoked samon 1 chopped green apple .25c bleu cheese, 2 tbsp olive oil 1 tbsp each red wine vinegar, and Dijon mustard. 1. Mix all ingredients in a salad bowl 2. Combine/drizzle olive oil, vinegar, Dijon. 3. Crack LOTS of black pepper on top.

Beet Salad 1c beets 2c greens .25 c feta .25c mandarin oranges 1tbsp balsamic vinegar and olive oil, mixed together 1. Combine all ingredients in a salad bowl.

Spinach Salad with Pita Croutons (Top Chef Harvard 2009 competition winning

recipe; submitted by Susan Nguyen and Jeremy Tran, Top Chef Mather)

Dressing: 1 teaspoon soy sauce ½ teaspoon vinegar Juice of ½ an orange or 1 tangerine ½ teaspoon Sriracha sauce (optional) ¼ teaspoon BBQ sauce 2-3 tablespoons sesame oil Double toasted pita chips with olive oil and cracked pepper 1. Mix all ingredients except for the sesame oil together first. 2. Add more sugar if the dressing is too salty. 3. Slowly drizzle in the oil while whisking with a fork. 4. Top with double toasted pita chips with olive oil and cracked pepper.

2010 FLP Cookbook

Entrees: the main event

Kenyon’s Seafood and Pasta Salad (Top Chef Harvard 2009 competition; submitted by Kenyon Churchwell, Top Chef Currier) 1 cup of cooked salmon flakes 1 pound of Penne of Rigatoni pasta ½ chopped onion ½ chopped pepper (green or red) 1 Tbsp of relish 4 Tbsp of mayonnaise 1 Tbsp of mustard 1 tsp of brown sugar 1 tsp of garlic powder 1 tsp of onion powder

1 tsp of salt 1 tsp of pepper 1 tsp of oregano For hot mustard sauce: 1/8 cup honey mustard sauce 1/8 cup tartar sauce 1 tsp of Sriracha or hot sauce

1. Boil Pasta in water until it is 'al dente' - firm, yet tender, with a tiny core in the middle and 2. Sautee onions and pepper. 3. Next, thoroughly mix all the ingredients (mussels, salmon flakes, pasta, sautéed vegetables, condiments and spices) in a large bowl and if desired, let the salad cool in the refrigerator for a couple of hours. 4. Mix the ingredients for hot mustard sauce together in another small bowl and drizzle over salad before serving.

Barbeque chicken pizza 1 pita 2 tbsp barbeque sauce 1 grilled chicken breast, sliced .25c shredded cheese Dash each of oregano and pepper 1. Take pita bread and coat the top in barbeque sauce. 2. Arrange chicken slices (from the grill) and sprinkle liberally with oregano and pepper. 3. Sprinkle with cheese from the salad bar and cook on the panini grill until cheese has melted.

Sweet Potato casserole 1c mashed sweet potatoes .25c dry oatmeal 1tbsp butter 1 tbsp brown sugar Marshmallows (from hot cocoa station) 1. Combine mashed sweet potatoes, some oatmeal, a pat of butter, brown sugar. 2. Put marshmallows on top and microwave for 20 seconds.

2010 FLP Cookbook Heart-attack Mac and Cheese 1c shells from the pasta section, .5c shredded cheese from the salad bar or other cheese Dash of cream from coffee station Salt, to taste. 1. Melt the cheese and cream in a bowl in the microwave, 2. Stir into the pasta, add salt and eat! 3. Seasonings options: rosemary with parmesan; paprika/chili powder or nutmeg with cheddar, mustard with swiss

Korean bibimbap 1c white or brown rice .25c lettuce .25c shredded carrots .25c tuna 1 fried egg from grill 1 tbsp each Sriracha, sesame oil 1. Combine all ingredients in a salad bowl.

Green Eggs (Robb Fitzsimmons, Pfoho) 2-3 fried eggs from grill .5 ladle pesto sauce from pasta station 2c spinach 1. Top a bed of spinach with fried egg 2. Drizzle with pesto sauce from the pasta station

Deviled Eggs (Kirkland Top Chef) Ingredients (Makes 2 Deviled Egg Halves) 2 - Egg halves 2 Tablespoons - Cottage cheese 1 Teaspoon - Mustard 2 Teaspoons - Diced black olives 1 Teaspoon - Diced onion Pinch of cayenne Cilantro leaves from the Tabouleh Cucumber slices 1. Mix the cottage cheese, mustard, black olives, and onion in a bowl. 2. Remove yolks from egg halves, and replace with mixture from step 1. Mixture should be completely fill the egg white, plus form a dome at the top.

Stirfry (Maren Shapiro, Currier):

1c vegetables of your choice

1 tbsp olive oil 1c rice .5c tofu

Dash each soy sauce and sesame oil 1. Take vegetables (spinach, onions,

peppers, carrots, etc) and put them in a bowl in the microwave with oil.

2. Mix with rice, tofu, and soy sauce.

Pasta Casserole 1c pasta (penne)

.5c fresh tomatoes .25c corn

.25c broccoli Ladle of marinara sauce

1. Combine ingredients in salad bowl. 2. Top with red sauce and cheese and

put in the microwave for 1 minute

Fried Rice 2 fried eggs

1 grilled chicken breast (or tofu) 1c brown rice

1tbsp soy sauce 1tbsp sesame oil

1. Combine all ingredients, place in microwave for 30 seconds.

Matzo brei (for Passover; Maya

Sugarman, Annenberg)

2c scrambled eggs

2010 FLP Cookbook 3. Place cilantro leaf on top of egg halves. Sprinkle cayenne pepper on eggs for coloring. 4. Place eggs on a circle of cucumber slices. "Peanut Butter" and "Jelly" (Top Chef Kirkland) For "Peanut Butter", aka Spicy Hummus: Ingredients (Makes 1 serving) Hummus Pinches of cayenne pepper (a lot), cumin, coriander, basil, sage, seasoned salt, other spices 1. Mix together hummus and spices in a bowl to taste. For "Grape Jelly", aka Beet Tartare: Ingredients (Makes 1 serving) 10 Slices - Beets 1 Teaspoons - Lemon juice 2 Teaspoons - Balsamic vinegar 1. Dice beets in quarter-inch cubes 2. Mix in lemon juice and balsamic vinegar To Assemble: Using two teaspoons form a quenelle of the spiced hummus mixture and place it on top of a mound of the beet tartare. Accompany it with toasted wheat bread triangles. Dip the bread into the hummus and spread beet mixture on top!

Cornbread stuffing (Top Chef Harvard 2009; submitted by Susan Nguyen and Jeremy Tran, Top Chef Mather) 1 tablespoon corn nibblets (microwave and drained) 1 teaspoon Cream of Mushroom soup (microwaved) 1 teaspoon Turkey soup (microwaved) 1 small BBQ rib (meat shredded from the bone) 2 large squares or 4 small squares corn bread (toasted on the Panini Press) 1 to 2 rings red onions (finely diced) 1. Do all the prep work. Break up the corn bread and then add all the liquids. 2. Then add the ribs last. If the stuffing appears to be too wet, add more cornbread.

2010 FLP Cookbook

Dessert: the perfect ending

Banana Pudding 1c vanilla pudding, Banana (sliced) Sprinkle of cinnamon, .25c Rice Krispies, hemp granola, and the organic frosted flakes 1. Combine ingredients in a soup bowl and mix, and top with cereal for crunch Mint hot chocolate 2 starlight mints (near check-in) Hot cocoa from dispenser Milk, to taste 1. Crush up a mint 2. Pour cocoa over it, then top off with milk. 3. Cover with whipped cream and top with another crushed mint.

Tiramisu 1 slice cake (yellow, chocolate, or white) .25 cup coffee Vanilla/chocolate frozen yogurt 1. Put chocolate, yellow, or white cake in

cereal bowl. 2. Pour coffee on top until cake is

reasonably drenched, but not drowning.

3. Top with vanilla or chocolate fro-yo..

Rice pudding 1c rice (preferably sticky rice) .25c milk Sugar, to taste Dash cinnamon 1. Put sticky rice in a cereal bowl 2. Add milk, sugar, and cinnamon 3. Cook it in the microwave for about 45

seconds to make rice pudding.

Drinking-glass sundaes Frozen yogurt Your choice of other sweet ingredients 1. Layer soft-serve ice cream and other ingredients in a drinking glass. 2. Suggestions, with ingredients in order from the bottom up: • vanilla ice cream, strawberries [from

waffle bar], vanilla ice cream, chocolate syrup, vanilla ice cream

• chocolate ice cream, small brownie, chocolate ice cream, dollop of peanut butter, chocolate ice cream

• vanilla ice cream, lemon pudding, vanilla ice cream, rainbow sprinkles, vanilla ice cream

• twist ice cream, brown sprinkles, twist ice cream, brown sprinkles, twist ice cream, brown sprinkles

• vanilla ice cream, piece of lemon bar, vanilla ice cream, rainbow sprinkles

• twist ice cream, M&Ms, twist ice cream, brown sprinkles, dollop of peanut butter, twist ice cream, M&Ms

Rice Krispie treats .5c Rice Krispies 1tbsp butter 10-15 marshmallows 1. Microwave marshmallows and butter in a salad bowl, 1-2min. 2. Mix cereal into marshmallow mixture; add sprinkles/spices, if you prefer.

Peanut butter sauce for ice cream 1 tbsp of peanut butter 1.5 tbsp of milk 1 packet of sugar 1. Combine ingredients in small bowl 2. Microwave 20 seconds

2010 FLP Cookbook 3. Stir vigorously.

Chai Ice Cream Sundae Vanilla Frozen Yogurt .25c Raisins Dash each Nutmeg, Cinnamon, Black Pepper 1. Combine ingredients in a drinking glass

Ice Cream Sandwiches 2 cookies (Chocolate chip or sugar) .25c frozen yogurt or ice cream 1. Top one cookie with fro-yo. 2. Place second cookie on top of fro-yo.

Poached pears a la mode 2 canned pear halves 1 tbsp each brown sugar and cinnamon, combined Swirl of vanilla frozen yogurt 1. Take two canned pear halves from the salad bar 2. Roll in brown sugar and cinnamon 3. Microwave on high for 1.5 minutes 3. Add a dollop of vanilla frozen yogurt.

Chocolate Raspberry Torte (Top Chef Harvard 2009; submitted by David Belanger and Eva Mihalis, Top Chef Eliot) Corn bread Chocolate pudding Rice Krispies Butter

Marshmallows Chocolate mousse pie Cinnamon Sugar

Honey Cream Raspberry tea bags Chocolate sauce

1. Slice a piece of cornbread in half 2. Spread a layer of chocolate pudding on the bottom half of the cornbread 3. Make the chocolate mousse Rice Krispies layer: Microwave a bowl of marshmallows with butter and cinnamon for 30 seconds or until the marshmallows puff up and become soft enough to stir them. Stir them together with the butter and add Rice Krispies and stir. Slice the whipped topping off of a mousse pie (save this). Mix the crust and chocolate mousse part of the pie into the Rice Krispies. Spread a layer of this on top of the chocolate pudding. 4. Spread a layer of chocolate pudding on top of the Rice Krispies. 5. Place the top of the cornbread over the pudding. 6. Place the whipped topping from the pie onto the cornbread. 7. Make the raspberry infused cream sauce. Microwave a lot of butter, honey, sugar, and cream with 3 raspberry tea bags in the microwave until the butter melts (approximately 1 min or so). Stir the mixture until it is even. Add more sugar to obtain desired thickness. 8. Pour the raspberry sauce around the torte. Decorate the torte with chocolate sauce.

2010 FLP Cookbook

2010 FLP Cookbook Apple Pie Wraps (Top Chef Harvard 2009; submitted by Ava Tramer and Charles Redlick, Top Chef Lowell) For the filling: 2 apples 1 lemon slice 2 tbsp brown sugar a pinch of cinnamon

For the wrap: 1 whole wheat wrap 2 tbsp of brown sugar 1 tbsp of butter

For the garnish: 2 tsbp brown sugar 2 tbsp plain yogurt 1 tbsp trail mix or granola

For the filling: 1. Peel the apples. Chop into 1/8 inch slices. 2. Put apples in a bowl, and sprinkle with brown sugar, lemon juice, and cinnamon. 3. Microwave apple mixture for 30-45 seconds, until tender. For the wrap: 1. Melt brown sugar and butter together in microwave for 15 seconds. Stir to combine. 2. Cut wrap in half. Warm in microwave for 10 seconds. 3. Spread 1 side of wrap with brown sugar/butter mixture. 4. Spoon half of apple mixture onto one half of the wrap. Roll up wrap as desired and set on a plate. A cone shape is recommended. Repeat with remaining wrap and apple mixture. For the garnish: 1. Mix brown sugar and yogurt. 2. Put a dollop of yogurt mixture on top of each apple wrap. 3. Sprinkle with granola. 4. Optional: dust plate with cinnamon sugar mixture. Serves 2.