A set of recipes brought to you by the

Stanford Alumni Association

&

Stanford Residential

& Dining Education

Table of Contents

1. Mediterreanean Feast……………………….3 Falafel

Baked Pita Chips

Roasted Red Pepper Hummus

Tabbouleh

Tahini Sauce

2. Eggs Three Ways…………………………...9 Omelets

Scrambed Eggs

Green Smoothie

3. Barley & Vegetable Soup with Brown Bread.13 Vegetable Bean and Barley Soup

Brown Bread

4. Taku Salmon & Salad……………………..16 Seared Salmon with Warm Toy Box Tomato and

Kalamata Olive Salad

Spring Risotto

Mediterranean Feast

Falafels

Presented by: Chef David Iott

Prep Time: 45 minutes

Yield: 30 falafels Ingredients: 4 cups chickpeas, picked through and rinsed 2 tsp baking powder 1 each onion, diced fine 8 each garlic clove, minced 1 Tbsp cumin seeds, toasted and ground 1 Tbsp coriander seed, toasted and ground 1 tsp red pepper flakes 1/2 bunch parsley, chopped 1/2 bunch cilantro, chopped 2 cups canola oil for frying Method:

1. Place the dried chick peas in a large bowl and cover with water. Soak the chickpeas overnight.

2. Prepare the vegetables: dice the onion and chop the garlic into medium sized pieces.

“Dry” sauté the spices until fragrant and grind in spice grinder.

3. In large bowl, add hydrated chickpeas, onion, garlic, spices, herbs and baking powder mix until all ingredients well incorporated. Season to taste with salt and pepper.

4. Run mixture through medium grinder attachment into large bowl.

5. Add 1/2” canola oil into a medium shallow pan and heat to 375 degrees F.

6. While the oil is heating, roll the falafel mixture into golf ball size balls.

7. Working in batches, fry the falafels until they are dark golden brown on all sides.

8. Drain on paper towels, serve warm.

Baked Pita Chips

Presented by: Chef David Iott

From: Food Network

Yield: 4 servings Ingredients: 1 cup olive oil 1 tsp kosher salt 1 tsp paprika 1 tsp garlic powder 1/2 tsp black pepper 1 pkg pita rounds Method:

1. Pre-heat the oven to 400 degrees

2. Combine the oil, 1 teaspoon salt, paprika, garlic powder and pepper in small bowl. Whisk together.

3. Brush the seasoned oil on the first pita, stack another pita on top and repeat until you

have four pitas.

4. Use a knife to cut the stack into 8 wedges. Arrange the chips in a single layer on a parchment lined baking sheet.

5. Bake for 10 minutes. Flip and bake until golden and toasted, another 2-3 minutes.

6. Cool slightly and serve with the red pepper hummus.

Roasted Red Pepper Hummus

Presented by: Chef David Iott

From: Allrecipes.com

Yield: 8 servings Ingredients:

4 each garlic clove, minced 4 cups garbanzo beans, drained 2/3 cup tahini paste 2/3 cup lemon juice 1 cup roasted red bell peppers 1/2 tsp dried basil Method:

1. In a food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth.

2. Add roasted peppers and basil, process until the peppers are fully incorporated.

3. Season with salt and pepper to taste.

4. Transfer hummus to a small bowl, cover and chill until you are ready to use.

Tabbouleh

Presented by: Chef David Iott

Prep Time: 45 minutes

Yield: 6 portions Ingredients: 2 cup water, boiling hot 2 cup bulgur 1/2 cup lemon juice 4 Tbsp extra virgin olive oil, divided 4 clove garlic, minced 1 tsp kosher salt ¼ tsp black pepper 1 bunch Italian parsley, chopped 2 each tomatoes, diced 1 each cucumber, peeled, seeded and diced 8 each green onions, thinly sliced 6 sprig fresh mint, chopped Method:

1. Place bulgur in a small bowl and drizzle 2 tablespoons olive oil over the bulgur. Rub the grains between your hands to thoroughly coat the grains.

2. Pour hot water over the bulgur and cover with plastic wrap and let stand until all of the water is absorbed, about 15 minutes. Transfer to large bowl and let cool.

3. Combine lemon juice, olive oil, garlic, salt, and pepper into a small bowl. Whisk to

combine.

4. Add parsley, mint, tomatoes, cucumber and green onions to the bulgur. Add the dressing and toss to thoroughly incorporate. Serve at room temperature.

Tahini Sauce

Presented by: Chef David Iott

Prep Time: 10 minutes

Yield: 2 cup Ingredients: 1 cup tahini 1 cup plain yogurt 2 Tbs lemon, juiced 4 clove garlic, minced 1 tsp kosher salt 1 tsp paprika Method:

1. Combine all ingredients in food processor and blend until smooth and creamy. Adjust the seasoning to taste. Serve with warm falafels.

Eggs Three Ways

Tomato and Basil Cheese Omelet

Makes 1 serving

Chef David Iott Ingredients:

2 eggs large, preferably cage-free

1/2 Tbsp butter, unsalted

1/2 cup cherry tomatoes

2 sprigs fresh basil

1 ounce cheddar cheese, grated

sea salt flakes and cracked black pepper

Method:

1. Crack the eggs into a mixing bowl with pinch of salt and pepper. Beat well with a fork.

2. Pick the leaves off the basil and tear them into small pieces. Cut the cherry tomatoes in half. Set aside.

3. Put small skillet on low heat and let it get hot. Add the butter and let it melt and then

add the cherry tomatoes and basil and fry for 1 minute. Distribute evenly in the pan.

4. Add the beaten eggs into the pan and spread the ingredients out evenly. Using a fork, swirl the eggs around the pan. The omelet will begin to cook and firm-up, when there is still a little raw egg on top, sprinkle over the cheese.

5. Using a spatula, ease around the edges and fold it over in half. Remove from the pan

and eat immediately.

Scrambled Eggs

Makes 1 serving

Chef David Iott

Ingredients: 2 eggs large, preferably cage-free

1/2 Tbsp butter, unsalted

Sea salt flakes and cracked black pepper Method:

1. Crack the eggs into a mixing bowl with pinch of salt and pepper. Beat well with a fork.

2. Put small skillet on low heat and let it get hot. Add the butter and let it melt. Once hot, pour the eggs into the pan and stir them slowly with a rubber spatula.

3. Your eggs are done when they still look silky and slightly runny and underdone as the

carry-over heat will continue to cook the eggs to perfection. Serve with whole grain toast.

Green Smoothie

Makes 2 servings

Chef David Iott Ingredients: ½ each pineapple, peeled, cored and cut into chunks

1 each banana, ripe, peeled and cut into pieces

1 each kiwi fruit, ripe, peeled and quartered

½ each cucumber, peeled, cut into chunks

6 sprigs mint, fresh

2 ounces kale, chopped

2 ounces spinach, fresh

1 ounce lime juice

¾ cup water

Optional: 1 teaspoon of ground flax seed

Method:

1. Add the pineapple, banana, kiwi, cucumber and mint into the bowl of a blender. Add the water and lime juice and pulse the mixture to start blending the ingredients. After ingredients are blended, add the kale and the spinach and continue blending until smooth.

Vegetable Bean &

Barley Soup

Vegetable Bean and Barley Soup

Makes 4 servings

Chef David Iott Ingredients: ½ each onion, diced 2 cloves garlic, minced 2 Tbsp canola oil 1 rib celery, diced 1 each carrot, diced ½ each zucchini, diced 4 cups vegetable broth 1 cup pearled barley, uncooked 1 cup white beans, cooked 1/3 cup tomato paste ½ tsp dried basil ½ tsp dried oregano ½ tsp dried thyme ½ tsp onion powder 1 each bay leaf Method:

1. In a medium sauce pan, sauté the onions and garlic in canola oil for 1-2 minutes, then add the celery, carrots and zucchini. Continue sautéing for another 3-5 minutes, stirring occasionally.

2. Add the vegetable broth and remaining ingredients and bring to a simmer. Once the soup reaches a simmer, reduce heat to medium low and cover.

3. Simmer for 30 minutes or until barley is soft.

4. Remove the bay leaf before serving and adjust seasoning with salt and pepper to taste.

Brown Bread

Makes 1 loaf

Chef David Iott Ingredients: 1 ¼ cups all-purpose flour 1 ½ cups whole wheat flour ¼ cup steel-cut oats 1 tsp baking soda 1 tsp kosher salt 1 tsp sugar 1 each egg, large 1 ¼ cups buttermilk

Method:

1. Preheat oven to 375 degrees

2. Place all dry ingredients into a medium bowl

3. In a separate bowl, use a fork to mix egg and buttermilk together and add to the flour mixture. Use your hands to form the dough to a smooth consistency.

4. Shape the dough into a ball and pat down to flatten slightly. (Approximately 3” thick)

5. Bake in pre-heated oven for 45-50 minutes or until golden brown.

6. Place on wire rack to cool, serve slightly warm.

Taku Salmon & Salad

Seared Salmon with Warm Toy Box Tomato and Kalamata Olive Salad

Presented by: Chef David Iott

Yield: 4 servings Ingredients: 5 Tbsp extra virgin olive oil 1 Tbsp + 1 tsp red wine vinegar 1 Tbsp honey ¼ tsp red pepper flakes 4 each 4-6 ounce salmon filets 1 each garlic clove, coarsely chopped ½ cup Kalamata olives, pitted and chopped 1 cup Toy Box tomatoes, halved 1 cup sliced celery (inner stalks with leaves) ¼ cup fresh mint, roughly chopped Method:

1. Whisk 2 tablespoons olive oil, 1 teaspoon vinegar, the honey, red pepper flakes and 1 teaspoon salt in a small bowl.

2. Place salmon filets on plate and brush on all sides with honey glaze mixture.

3. Heat skillet over medium heat and add 2 tablespoons olive oil.

4. When oil just starts to smoke, place salmon filets presentation side down into hot oil.

5. Cook until golden brown, 3-4 minutes. Carefully turn and cook additional 2 minutes,

until just cooked through.

6. Meanwhile, put the garlic on the cutting board and sprinkle with a generous pinch of salt, then mash into a paste with the flat side of a large knife.

7. Heat the remaining 3 tablespoons olive oil and 1 tablespoon vinegar, the olive and garlic

paste in a small sauce pan over medium high heat until bubbling, about 3 minutes. Transfer the mixture to a bowl and add the tomatoes, celery and mint.

8. Season with salt and toss to combine. Serve with the salmon.

Spring Risotto

Chef David Iott

Yield: 8 servings

Ingredients: 3 Tbsp olive oil 3 Tbsp butter 2 each leeks, white and green parts, chopped 1 each fennel, chopped 3 cups Arborio rice 1 cup white wine 10 cups chicken stock, simmering 1 pound asparagus, blanched 1 cup fresh peas, blanched 2 Tbsp lemon zest 2 Tbsp lemon juice 1 cup mascarpone cheese 1 cup parmesan cheese Method:

1. Heat the oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and sauté for 6 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil and butter. Add the wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, a ladle at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 30 minutes.

2. Meanwhile, cut the asparagus diagonally in 1 ½ inch lengths and discard the tough ends.

Blanch in boiling salted water for 4 minutes until al dente. Drain and cool immediately in ice water. Blanch the fresh peas in the same manner.

3. When the risotto has been cooking for 15 minutes, add the asparagus, peas and lemon

zest. Season with salt and pepper to taste. Continue to add the stock until, stirring constantly, until the rice is tender but still firm.

4. Whisk the lemon juice and mascarpone together in a small bowl. Add to the risotto with the

parmesan cheese and chives.

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