recipes

citrus ceviche
This sweet and spicy ceviche is made with salmon, shrimp, scallops and whitefish as well as green and gold kiwifruit, and lime and orange segments.
Steak Nuevo Latino
This steak sizzles with Latin flavor. The spicy steak is paired with roasted peppers and fried plantains for an authentic taste treat.
bbq baked potato
In FSD’s May issue, we profiled Country Barbecue Co., a self-branded dining concept at Oklahoma State University in Stillwater that smokes brisket, pork, chicken, sausage and turkey on-site. The baked potato is topped with house-smoked brisket, cheddar and green onions for a hearty, filling dish.
tofu cubes
Chef Larry Posen's "Streets of Chicago" station at University Center In Chicago remakes ethnic dishes, including Tikka Masala inspired by Little India...
gobbler wrap
In FSD’s May issue, we profiled Country Barbecue Co., a self-branded dining concept at Oklahoma State University in Stillwater that smokes brisket, pork, chicken, sausage and turkey on-site. The Gobbler features house-smoked pulled turkey, avocado and veggies in a whole-wheat wrap.
bbq mac cheese
In FSD’s May issue, we profiled Country Barbecue Co., a self-branded dining concept at Oklahoma State University in Stillwater that smokes brisket, pork, chicken, sausage and turkey on-site. Velveeta and mild cheddar cheeses give this side a gooey texture.
Mediterranean Petite Tenders
A hearty meal with robust flavors. Tender slices of seasoned beef shoulder, are served on a bed of couscous, with a side of sautéed asparagus, carrots, shallots and shiitake mushrooms.
blt bowl soup
This two-in-one dish combines the flavors of a BLT sandwich in a simple tomato soup with cheese tortellini, baby spinach and bacon bits.
grilled watermelon
Skewered foods are a favorite on the grill and offer easy portion control. Instead of threading meat with the usual vegetables, differentiate the kebabs with summer fruits, such as watermelon and pineapple.
grilled mango goat cheese salad
Grilling mango caramelizes the natural sugars in the fruit and intensifies the flavor. Chef Morales pairs it with creamy goat cheese, bitter arugula and crunchy nuts for textural and flavor contrast.

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