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Roasted Kale Chips

Roasted Kale Chips

by | Mar 1, 2016

Serves 6-8 1 small bunch kale 2-4T canola oil sea salt   1. Preheat oven to 300°F 2. Strip kale off center ribs, tear into 2″ pieces 3. Rinse & dry thoroughly 4. Toss with canola oil, work into leaves until shiny 5. Spread on baking sheets in shallow...
Asian Pear Salad

Asian Pear Salad

by | Feb 1, 2016

Serves 6-8 zest & juice of 1 orange ½ bunch scallions, thinly sliced on bias 1 pinch sea salt ¼c tamarind juice ¾c salad oil 2-3 asian pears, very thinly sliced 6-8c asian style greens or mesclun    1. Combine zest & juice of orange, scallions, salt *...
Skillet Pot Pie with Butternut & Kale

Skillet Pot Pie with Butternut & Kale

by | Dec 31, 2015

Serves 8 ¼c olive oil 1c frozen white pearl onions. thawed 2t minced fresh garlic 1T chopped fresh sage 1small  bunch kale, ribs & stems removed, leaves chopped ¼c all-purpose flour 3c low-sodium chicken broth 2c butternut squash, peeled, cut ½” lieces 2c...
Smoked Trout & Crispy Apple Salad

Smoked Trout & Crispy Apple Salad

by | Dec 1, 2015

Serves 8 1 granny smith apple, very thinly sliced 2t sugar 2qts baby greens ¾ apple cider or lemon vinaigrette ½lb skinless smoked trout, flaked, pin bones removed 4oz smoked gouda, julienne ¼c red onion, thinly sliced ¼c toasted pecans 1. Preheat oven to 300°F 2....
A look at our a-maize-ing cafeteria staff

A look at our a-maize-ing cafeteria staff

by | Nov 17, 2015

Article from The Guilfordian This article is part of a series highlighting the often overlooked amount of work that goes into keeping our campus fed. Founders Dining Hall. The Cafeteria. The Caf. Open for breakfast, lunch and dinner, this place is a staple of the...