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Recipes – Table of Contents

Vegetable Recipes

• Asparagus with Warm Tarragon–Pecan Vinaigrette — Mollie Katzen
• Asparagus Spears with Mandarin Orange — Harvard University Dining Services
• Baby Arugula and Shaved Fennel with Lemon Garlic Vinaigrette — Harvard University Dining Services
• Braised Cabbage with Leeks and Sesame Seeds — Harvard University Dining Services
• Caesar Salad — Joyce Goldstein
• Cardamom Roasted Cauliflower — Suvir Saran
• Carrot Coriander Soup — Singapore Health Promotion Board and Milind Sovani
• Cauliflower Tomato Soup with Indian Spices — Amy Myrdal Miller
• Fresh Spinach with Sesame Seeds — Harvard University Dining Services
• Garlic-Braised Greens — Mollie Katzen and Harvard University Dining Services
• Green Beans with Dried Cherries — Harvard University Dining Services
• Green Beans with Chili Garlic Sauce — Harvard University Dining Services
• Green Chutney — Suvir Saran
• Grilled Eggplant Cutlets — Harvard University Dining Services
• Kale with Caramelized Onions — Harvard University Dining Services
• Mashed Cauliflower — Harvard University Dining Services
• Mushroom Stroganoff — Joyce Goldstein
• Portabella “Steak” Sandwiches with Umami Sauce — The Culinary Institute of America
• Provencal Vegetables — Harvard University Dining Services
• Rich Vegetable Stock — John Ash
• Roasted Brussels Sprouts — Harvard University Dining Services
• Roasted Brussels Sprouts with Shallots and Walnut Oil — Harvard University Dining Services
• Roasted Beets with Balsamic Vinegar — Harvard University Dining Services
• Roasted Balsamic Vegetables — Harvard University Dining Services
• Roasted Squash with Pomegranate — Mollie Katzen and Harvard University Dining Services
• Roasted Sweet Potatoes with Pecans— Harvard University Dining Services
• Ruby Chard Decorated with Itself — Mollie Katzen
• Sauteed Rainbow Swiss Chard — Harvard University Dining Services
• Simple Celery-Date Salad — Mollie Katzen and Harvard University Dining Services
• Southwestern Corn Hash — Harvard University Dining Services
• Spicy Broccolini with Red Pepper — Nina Simonds
• Subz Makhni (Stir-Fried Vegetables in a Tangy Tomato Honey Curry)  — Singapore Health Promotion Board and Milind Sovani
• Sugar Snap Peas with Fresh Mint — Harvard University Dining Services
• Tunisian Carrot Salad — Nancy Harmon Jenkins
• Yellow Squash with Sage — Harvard University Dining Services
• Spicy Indian Slaw — Suvir Saran and The Culinary Institute of America

 

Fruit Recipes

• Citrus Salad with Ginger Lime Dressing — Amy Myrdal Miller
• Dried Fruit and Nuts — Harvard University Dining Services
• Grilled Watermelon Salad with Roasted Figs — The Culinary Institute of America
• Seasonal Fruit Compote with Spiced Nuts — Harvard University Dining Services

Whole Grain Recipes

• Blueberry Muffins — Culinary Institute of America
• Brown Rice Pancakes — Harvard University Dining Services
• Bulgur Pilaf — Harvard University Dining Services
• Couscous with Mint and Pine Nuts — Harvard University Dining Services
• Couscous–Quinoa Tabouli — Mollie Katzen
• Cranberry Orange Muffins — Culinary Institute of America
• Fantastic Bulgur Dish — Mollie Katzen and Harvard University Dining Services
• Farro Roasted Confetti Vegetables — Harvard University Dining Services
• Forbidden Rice with Scallions — Harvard University Dining Services
• Hearty Whole Grain Bread — Liesbeth Smit
• Irish Brown Bread — Harvard University Dining Services
• Jalapeno Cheddar Corn Muffins — Culinary Institute of America
• Lemon Chickpea Breakfast Muffins — Culinary Institute of America
• Mediterranean Rice — Harvard University Dining Services
• Mixed Up Grains — Harvard University Dining Services
• Mushroom Barley Risotto — Harvard University Dining Services
• Pasta in Zemino with Seafood, Chickpeas, and Greens — The Culinary Institute of America
• Spicy Coconut Rice with Limes — Harvard University Dining Services
• Wheatberries and Chives — Harvard University Dining Services
• Whole Wheat Banana Nut Muffins — Culinary Institute of America
• Whole Wheat Penne with Pistachio Pesto and Cherry Tomatoes — The Culinary Institute of America
• Wild Rice with Cranberries and Cider — Harvard University Dining Services

Healthy Fat & Oil Recipes

• Greek Skodalia (Almond, Bread, and Garlic Sauce) — Joyce Goldstein
• Guacamole — The Culinary Institute of America
• Hot Pepper Vinaigrette — Joyce Goldstein
• Italian pesto alla Trapanese (Almond, Parsley, Basil and Tomato Sauce) — Joyce Goldstein
• Mint Vinaigrette — Joyce Goldstein
• Oregano Garlic Vinaigrette — Joyce Goldstein
• Spanish Romesco Sauce (Red Pepper and Almond Sauce) — Joyce Goldstein
• Turkish Muhammara (Red Pepper and Walnut Sauce) — Joyce Goldstein
• Turkish Tarator (Walnut and Garlic Sauce) — Joyce Goldstein

Nuts, Seeds, Beans & Tofu Recipes

• Asian Trail Mix — The Culinary Institute of America
• Cozy Red Lentil Mash — Mollie Katzen and Harvard University Dining Services
• Dukkah — The Culinary Institute of America
• Garbanzo Beans with Spinach and Tomatoes — Harvard University Dining Services
• Green Beans with Tofu and Crushed Peanuts — Harvard University Dining Services
• Hummus — The Culinary Institute of America
• Mushroom Tofu Veggie Burger — John Ash
• Spicy Lemongrass Tofu with Asian Basil — adapted from Mai Pham
• Thai Eggplant Salad with Coconut Tofu Strips — Mollie Katzen and Harvard University Dining Services
• Tomato and White Bean Salad — Harvard University Dining Services
• Whole Wheat Penne with Pistachio Pesto and Cherry Tomatoes — The Culinary Institute of America
• White Beans, Wild Rice and Mushrooms — Harvard University Dining Services
• Vegetarian Refried Beans — The Culinary Institute of America

Fish & Seafood Recipes

• Cod and Littleneck Clams — Richard Vellante
• Crawfish Étouffe — Susan Guillory
• Fish Creole — Susan Guillory
• Pan Roasted Salmon with Dill, Olive Oil, and Capers — Harvard University Dining Services
• Pan-Roasted Salmon Served with Minty Snap Peas — Nina Simonds
• Shaved Fennel Salad with Coriander Crusted Hamachi — Ming Tsai
• Shrimp and Chicken Gumbo — Susan Guillory
• Wild Salmon Salad — Richard Vellante
• Fish Tacos with Cilantro Slaw — The Culinary Institute of America

Poultry Recipes

• Chicken, Shrimp, and Fruit Salad — Madhur Jaffrey
  
• Lemongrass Marinated Chicken Breast with Olive Couscous — Ming Tsai
• Rosemary and Lemon Grilled Chicken Breast — Harvard University Dining Services
• Spicy Chicken Kebabs with Moorish Flavors — The Culinary Institute of America
• Murg Hara Pyaaz (Stir Fried Chicken and Spring Onion) — Singapore Health Promotion Board and Milind Sovani

Dairy Recipes

• Baked Ricotta with Rosemary and Pepper Flakes — The Culinary Institute of America

Beverage Recipes

• Fruit Cooler —The Nutrition Source
• Sparkling Iced Tea with Lemon, Cucumber and Mint — Liesbeth Smit

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