Harvest Sweet Potato Recipe

Emmalie Vanderpool

My favorite meals in fall and winter are colorful, warm dishes that brighten my mood and heat me up from the inside-out. Hearty, meatless meals can sometimes be difficult to think up, but my Harvest Sweet Potato recipe is vegan, simple, and delicious during the colder months. Fill up your baked sweet potato with the vegan filling for a side dish, or scoop out the soft inside of the potato and add beans, a crumbled veggie burger, and/or chopped up chicken-apple sausage to make it a bowl! 

Preheat the oven to 425 degrees. Wash a sweet potato with water and pat dry. Line a baking sheet with tinfoil and place the sweet potato on the tinfoil, using a knife to cut a few small slits into the potato. Bake the sweet potato for 45-60 minutes depending on its size. While the potato is cooking, chop up half of an apple, a cup of mushrooms, and a quarter of a white onion. When there are 10-15 minutes of baking time left, begin sauteeing the fruit and veggie mixture. Place the apple and onion in the pan and let cook for 2-3 minutes before adding the mushroom. Season the mixture with a teaspoon of thyme, a pinch of garlic powder, salt, pepper, nutmeg, and cinnamon and a squirt of lemon juice. Taste for seasoning preference. Remove the sweet potato from the oven and cut open, using a fork to remove the soft sweet potato from the peel. Add a pat of butter to the potato and top with a few scoops of filling. Use sriracha or hot sauce for spice and enjoy! 

Photo from Delish: “Perfect Baked Sweet Potato”


Roasted Cauliflower Tacos

Emily Stevens

Simple, fresh ingredients make these cauliflower tacos the perfect summer’s night meal. With bright, quick pickled red onion and spicy avocado crema, these tacos showcase vegetarian ingredients and will enchant both meat-eaters and vegetarians alike.

Makes approximately 8 tacos.

Preheat oven to 375 degrees. Thinly slice ½ red onion and place in a bowl. Cover with approximately 1 cup of white vinegar and add ½ teaspoon of salt and ½ teaspoon of white sugar. Allow this mixture to sit in the fridge and pickle for the duration of the recipe. Cut and separate 1 head of cauliflower into florets and spread onto a baking sheet. In a separate bowl combine 2 tsp. paprika, 1 tsp. chili powder, 1 tsp. cumin, ¾  tsp. salt, and pepper to taste. Drizzle the cauliflower with olive oil and sprinkle with the spice mixture. Toss to coat evenly. Place in the oven for 15-20 minutes or until tender. While the cauliflower bakes, combine ½ of an avocado, ¼ cup cilantro, ½-1 jalapeño (depending on spice preference), the juice of one lime, and 1 cup greek yogurt in a blender. Pulse until the ingredients are emulsified but you can still see pieces of cilantro. When the cauliflower is done assemble the tacos with corn tortillas and the roasted cauliflower. Top with the quick pickled red onion, a drizzle of avocado crema, crumbled cotija cheese, a sprinkle of fresh cilantro, and a wedge of lime.


Sesame Tofu with Pan-Seared Broccoli and Rice

Charlotte LeBarron

In the lineup of protein, tofu is the kid that always gets picked last; if any product needs a rebranding, it’s this one. With a delectably sweet sesame sauce and lots of garlic, we hope this recipe will have you giving tofu the second chance it deserves.

Begin by pressing the tofu by placing a 14 oz block of extra-firm tofu on a stack of folded paper towels on top of a plate. Place more paper towels on top, cover with a second plate, and weigh the top plate down with cans or a pot of water. Press the tofu for at least 30 minutes to extract excess moisture. For the sauce, combine ¼ cup soy sauce, 2 Tbsp water, 1 Tbsp sesame oil, 2 Tbsp brown sugar, 2 Tbsp rice vinegar, 2 Tbsp dried or grated ginger, 4 cloves of minced garlic, and 1 Tbsp cornstarch. Cut the pressed tofu into 1/2-inch cubes and season with a pinch of salt. Sprinkle 1 Tbsp cornstarch onto a plate and coat the cubes. Put ½ pound fresh broccoli in a pan with 1 Tbsp oil, 1 chopped scallion, and 1 clove minced garlic. Cook until tender and crispy around the edges. Put 1 Tbsp oil, 1 chopped scallion, and 1 clove minced garlic in another pan. Let it simmer for a few minutes. Add the prepared tofu, turning every few minutes until it turns golden and crispy on each side. Turn the pan with the broccoli down to low and add in the prepared sauce. Simmer for a few minutes until the sauce thickens. Shut off the heat and mix in the cooked tofu. Serve the tofu and broccoli over cooked rice, topped with chopped scallions and a sprinkle of sesame seeds.


Coconut White Russian Affogato

Lucy Bartick

Italian for drowned, the Affogato is the simple dessert that you didn’t know you needed in your life. With a twist that evokes a White Russian, it is the perfect pick-me-up as the weather heats up and the days get longer. This recipe is extremely simple and flexible, and it can be doubled (or tripled) easily. Eat with a spoon and imagine you’re on a bench in Florence, or sitting seaside on the Amalfi Coast.  


1 Scoop vanilla or coconut gelato (regular ice cream will work just as well)

1 Hot espresso (no espresso maker? Strong black coffee also works)

2 Tbsp Kahlua (optional, of course)

Toppings: toasted coconut or slivered almonds

Chilled short glass or small bowl

Scoop ice cream into chilled glass. Combine Kahlua with hot espresso and pour over ice cream. Sprinkle with desired toppings and serve immediately.

Recipes Uncategorized

Peach Panzanella Salad

Yiwei Li

Originating from farmers in 16th century Tuscany, panzanella salad was made with ingredients pulled straight from the ground. This summer favorite relies on simple fresh ingredients to create a salad that is truly delicious. But, I have some good news for you: this is a bread salad. Yes, you heard that right. A bread salad. With the anticipation of tomato and peach season, this is the perfect way to showcase seasonal summer produce and of course, bread.


2-3 tomatoes (preferably heirloom), diced

½ of red onion, thinly sliced

1 loaf of slightly stale bread (Italian, ciabatta, or baguette), cut into 1-inch cubes

¼ cup fresh basil, torn

½ cucumber, halved and sliced

½ ball of mozzarella

1 peach, diced


6 Tbsp olive oil

2 Tbsp balsamic vinegar/champagne vinegar

3 cloves of garlic, crushed

1 tsp salt, pepper to taste


Chop the bread into 1-inch cubes. Heat 3 tablespoons of olive oil in a large pan and toast the bread over medium to high heat until golden and crispy.

Whisk together the oil, vinegar, garlic, salt, and pepper until well incorporated. Combine the chopped tomatoes, peaches, red onion, cucumber, mozzarella, basil, and toasted bread in a large bowl. Drizzle with the vinaigrette and toss well to combine. Let the panzanella sit for 10-20 minutes, tossing occasionally to allow the bread to soak up the dressing prior to serving.

Recipes Uncategorized

Sun-Dried Tomato Chickpea Burger

Emily Stevens

Creating a veggie burger that is flavorful and holds its shape is no small feat. We believe we’ve achieved the seemingly impossible with these chickpea burgers infused with sun-dried tomatoes and fresh herbs. Topped with a simple garlic basil aioli, this plant-based entrée is easy to prepare and even easier to eat.

Preheat oven to 400 degrees. In a food processor or blender, combine one 15 oz can of chickpeas (rinsed, drained, patted dry), ½ cup chopped red onion, 4 cloves minced garlic, ⅓  cup chopped sun-dried tomatoes, and 1 cup packed fresh parsley and blend until smooth. Transfer chickpea mixture to a medium bowl. Add ½ cup panko breadcrumbs, 1 Tbsp ground cumin, 1 egg, salt, and pepper to taste and mix until everything is evenly incorporated. If the mixture remains too wet, add breadcrumbs by tablespoon until the desired consistency is reached. Refrigerate the mixture for half an hour to make the burgers easier to shape. Using dampened hands, shape into 4-6 patties, each about ½ inch thick and place onto a parchment paper-lined pan. Bake for 30-35 minutes, flipping half-way through until golden brown. While the burgers bake, pulse 1 cup fresh basil, 3 cloves of minced garlic, ½ cup mayonnaise, 1 Tbsp lemon juice, and ½ teaspoon kosher salt in food processor to create the aioli. Serve on your favorite bun with your toppings of choice; we were craving a poppy seed bun with fresh microgreens, heirloom tomato, red onion, and a drizzle of the garlic basil aioli.


Haitian Pork Griot

Djanan Kernizan and Emily Stevens

To me, the term griot translates to family, home, and ethnic roots. Growing up, my mother cooked griot every Thanksgiving and Christmas; it was a holiday staple in my household. I have vivid memories of her spending hours in the kitchen marinating the pork in different spices and vinegar, in order to create a meal full of love, flavor, and culture. My parents grew up eating this dish in Haiti, and I feel a deep connection to my Haitian culture and to my parents whenever my mother cooks it in our New York City home. Griot is more than food to me. It is a vessel that allows for some of the people I love the most in this world to come together, to eat, to share our stories, and most importantly, to love.

Ingredients for Pork Griot:

  • 3 lbs pork shoulder (ask the butcher to cut into 2” cubes)
  • Juice of 3 ½ limes
  • Juice of 1 lemon
  • 1 garlic clove, finely chopped
  • 1 heaping tbsp. chopped flat leaf parsley
  • 2 scallions, chopped
  • ½ Vidalia onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 tbsp. Worcester sauce
  • 1-2 scotch bonnet or habanero peppers
  • 5 sprigs of thyme
  • ¼ tsp. Lawry’s seasoning salt
  • 1 tbsp. tomato paste
  • 1 packet Sazon Goya seasoning

Ingredients for Pikliz:

  • 1 cup chopped cabbage
  • 1 cup shredded carrots
  • ½ Vidalia onion, thinly sliced
  • ½ red bell pepper, thinly sliced
  • 1-2 scotch bonnet or habanero peppers (depending on heat preference)
  • 3 whole cloves
  • 8 whole peppercorns
  • 2-3 cups white vinegar
  • 1 clove of garlic 1-2 scallions, thinly sliced

Ingredients for Fried Plantains:

  • 2 green plantains cut into 1” rounds
  • 3 cups hot water
  • 1 tbsp. salt
  • Canola oil

Prep the pikliz the day before you plan to serve this recipe. Prepare all of the ingredients and chop the habanero or scotch bonnet peppers thinly being extremely careful not to touch your eyes (wear gloves if available). Combine all of the vegetables and spices in a bowl, transfer to a Mason jar, and cover with vinegar. Store in the fridge for at least 24 hours before serving.

For the marinade combine all of the griot ingredients except the tomato paste and Sazon Goya in a large saucepan or dutch oven. Cover with a lid and place in the fridge to marinate for 6-12 hours.

When the pork is done marinating place the pot on the stove over medium-high heat and bring to a boil. Reduce to a simmer and cook for 40-50 minutes testing for tenderness. While the meat is cooking preheat the oven to 375.

When the meat is tender remove pieces with a slotted spoon and spread out on an oiled baking sheet. Drizzle with additional olive oil and bake until the outside of the pork is crispy- about 20 minutes. Use a ladle to transfer about a third of the broth from the large pan to a smaller saucepan. Place over medium heat and add tomato paste and Sazon Goya. Let this reduce to a sauce until the meat and plantains are done cooking.

While the pork is in the oven heat a high-sided skillet with 1-2 inches of canola oil on medium-high heat. Prepare a bowl of hot water and salt. When the oil is shimmering work in batches and use tongs to add the sliced plantains. Fry each piece for about 2-4 minutes until golden. Remove with tongs and smash between two plates before soaking in salt water for a minute each. Remove from water and refry in the oil for 1-2 more minutes. Place finished plantains on a paper towel lined plate to drain the oil and sprinkle with salt.

Serve all the plantains, pikliz, and griot together on one plate. I guarantee you’ll be blown away.


Pumpkin Risotto

Emily Stevens

This risotto is inspired by a recipe Michaela Santillo, our Restaurants editor, brought back from her time abroad in Italy. Nothing says fall like pumpkin, and cranberries and goat cheese put an American twist on an Italian classic.

Pumpkin Risotto with Goat Cheese, Dried Cranberries and Toasted Pine Nuts

Makes 4 servings


4 cups chicken bone broth (can substitute vegetable broth)

1 cup canned pumpkin puree (note: not pumpkin pie filling)

1 shallot, minced

2 tbsp. butter

1-tsp. salt

1 tsp. fresh thyme, roughly chopped

2 tsp. fresh rosemary, chopped

1 ½ cups Arborio rice

1 tsp. white wine vinegar

½ cup grated Parmesan cheese

1 tbsp. parsley, finely chopped

¼ tsp. nutmeg

Black pepper to taste

1 oz creamy goat cheese

¼ cup pine nuts

¼ cup dried cranberries

Preheat oven to 325 degrees. Finely chop the shallot and herbs, and measure out the ingredients ahead of time. Spread pine nuts onto a baking sheet and place into a preheated oven for about 12 minutes, checking frequently and stirring halfway through. Remove from oven when golden and fragrant.

Heat a medium sized saucepan on medium heat and whisk to combine the stock and the pumpkin puree. Keep stirring occasionally for about 5 minutes or until small bubbles start to form. Reduce heat to low, cover, and set aside.

In a large saucepan on medium heat melt the butter completely and heat until the foam subsides and the butter browns slightly. Add the salt and shallot and cook until the shallot softens and becomes translucent, 2-3 minutes. Add the thyme and half the rosemary as well as the rice and stir cooking for a minute longer.

Add the white wine vinegar, then, using a ladle, add one scoop of broth to the pot with the rice and cook, stirring intermittently, until all of the liquid has evaporated. Continue to add ladles of broth, allowing the liquid to evaporate before adding more. As more broth is added the rice will expand soaking up the liquid. This process will take about 25 minutes—be patient!

When all of the broth has been added taste the rice- it should be soft, creamy, but maintain firmness. When it is done remove the pot from heat. Stir in the Parmesan, most of the parsley, freshly cracked black pepper, and nutmeg. Adjust seasoning to taste.

Plate and top with goat cheese, toasted pine nuts, cranberries, and remaining herbs. Pair with a glass of wine and prepare to see pumpkin in a whole new light.


Pear and Ricotta Crostini

Emily Stevens

This quick appetizer is the perfect way to impress family and friends this holiday season and prove to them you’ve been doing more than just eating at the dining hall. Seasonal pears shine next to creamy ricotta cheese and crispy bacon.

Pear and Ricotta Crostini with Honey, Bacon, and Thyme

Makes approximately 15 crostini


2 ripe pears, thinly sliced

4-6 ripe mission figs, thinly sliced

1 French baguette

8oz. Ricotta cheese

3 tbsp. honey

3 sprigs fresh rosemary, roughly chopped

4 slices raw thick-cut bacon

¼ cup walnuts, roughly chopped

Salt and pepper to taste

Olive oil

Preheat oven to 350 degrees Fahrenheit. Start by slicing the baguette into approximately half-inch rounds. Spread slices out on a baking sheet and brush both sides with olive oil. Bake in oven for 8-10 minutes or until lightly browned and crispy.

While the bread toasts, cut the bacon into ½ inch strips and place in pan on medium-high heat. Cook, stirring occasionally, until crispy and cooked through, then transfer to a bowl and drain the fat.

Transfer ricotta into a medium bowl with the rosemary, salt, and black pepper. Stir until all the ingredients are combined and the ricotta is a spreadable consistency.

Once the bread has been removed from the oven and cooled slightly, generously spread each slice with the ricotta mixture. Top with your choice of ingredients: pear, bacon, a drizzle of honey or fig, walnuts, and honey. Repeat for each crostini.

Serve immediately, sit back, and wait for the compliments to pour in.  


Apple Galette

Emily Stevens

I’m going to be honest. When I remembered that I had to make pie crust from scratch on a Tuesday afternoon in October I was far from elated. The entire day I considered backing out; maybe I should choose a different recipe? I thought; would it be so bad if I used the store-bought stuff? I asked friends. Even my mother, the home cook I aspire to be, told me that making your own pie crust “just isn’t worth the effort.” Yet there I was a few hours, later rolling out dough on my floured Vouté countertops. I can pretty confidently say I was the only student on campus making pie crust during midterm season. At some point this recipe became less about making an Apple Galette and more of a mission to answer a simple question: is making your own pie crust worth it? To me and my mother’s surprise, the answer was undoubtedly yes. This homemade crust recipe comes out flaky and buttery like a croissant. It was the first time I have ever eaten a slice of pie and been more interested in the crust than the filling. Don’t get me wrong, the version with store-bought crust was still tasty, but homemade crust wins this round.

Freshly Picked Apple and Cranberry Galette


3-4 apples sliced thinly

¼ cup fresh cranberries

1 tbsp. Orange juice

1 tsp. orange zest

1 tbsp. brown sugar

1 tsp. cinnamon

½ tsp. nutmeg

Crust: (may substitute store-bought)

1 ¼ sticks Butter, cubed and cold

1¼-cup flour

1 Tbsp. sugar

1 Tsp. salt

4-6 Tbsp ice-water

Sugar to sprinkle on top

1 egg whisked

Begin by whisking flour, sugar, and salt together in a large bowl. Add cold cubed butter, toss with the flour, and use your hands to flatten and break up the butter. Continue until a sandy mixture forms with some remain chunks of butter. Add the ice water in increments to the bowl mixing and kneading lightly until a shaggy dough forms. Turn onto a floured surface forming into a round disk, wrap with plastic wrap, and let chill in the fridge for at least an hour.

Preheat oven to 375. While the dough is chilling, slice apples adding to a large bowl. Fold in orange juice and zest, flour, cinnamon, nutmeg, and brown sugar. Mix in the cranberries and set aside.

Remove chilled dough from fridge and roll out onto a baking sheet fit with a sheet of parchment paper. This galette can be made in circular or square shape depending on preference. Arrange apples and cranberries in the center of the dough leaving a 1-2 inch border.

Fold edges of the dough over the fruit on all sides. Brush the crust with a beaten egg and sprinkle with coarse sugar. Bake in the oven for 30-35 minutes or until the crust is golden brown and apples are cooked through. Let cool before eating and serve with vanilla ice cream.