Recipes from the chefs of

Big Night, Big Jobs

Watermelon and Tomato Ske
wer
by José Andrés
Serves 4
¼ seedless watermelon, peeled and cut into 2-inch
cubes
8 plum tomatoes
1 tablespoon fresh lemon juice (from about ½ lemon
)
1 teaspoon lemon zest
4 tablespoons Spanish extra-virgin olive oil
1 tablespoon sherry vinegar
Sea salt to taste
Fresh mint

Take a sharp knife and slice off the tops and bottom
s of each of the larger, ripe tomatoes.
Locate the fleshy dividing wall of one segment inside
the tomato. Slice into the dividing
wall and open up the flesh of the tomato to expos
e the seeds. Remove the seeds and their
pulp by slicing through the tomato through the core.
Set aside the seeds. Your aim is to
keep the pulp of the seeds together to create tomat
the firmer tomato flesh. Repeat with each segme
o-seed “fillets” that are separate from José’s tips
nt of the tomato. Ideally, you should use a microplane
Place one set of tomato-seed fillets on top of each for removing the zest of the lemon.
cube of watermelon. Skewer. In a small If you don’t have a microplane, try a
bowl, mix the lemon juice, half the lemon zest, the
oil, and vinegar to make the dressing. very fine grater. Also, if you want to
Place the skewers on a serving plate and pour the
dressing on top. Sprinkle with sea salt, save time, you can use cherry tomatoes
the remaining lemon zest, and the mint. Serve imme
diately. instead of the tomato seeds.

with Farmstead Cheese,

Grilled Flank Steak Wraps
ine Leaves by Todd Gray
Avocado and Market Roma

For the Wraps (makes 6 jumbo wraps):

NIGHT BEFORE:
1 Flank Steak
It’s always a great idea to blend your own spices for (sustainable raised and humanely slaughtered)
marinating and dry rubbing. It’s cost effective, fun 1 c Marinade
and DELICIOUS! A great mix that I use will be easy 1 tbs Spice Blend
for you to prepare ahead of time. ½ lb Farmstead Cheese from the Market
(Swiss or Cheddar style is great!)
Dry Rub Mix 2 Avocados
½ c Chili Powder 1 Head Market Romaine Leaves, washed
1 tsp Dry Mustard tt Salt and Pepper
1 tbs Paprika 6 large Tortilla Wraps
2 tbs Instant Espresso Powder
add marinade and spice
½ tsp Cayenne Pepper Take your steak and place into an large airtight Ziploc bag,
de overnig ht (12 hours max). Preheat grill to
1/4 c Brown Sugar blend. Close bag and allow to marina
ature. Take cheese and thinly slice or grate the cheese. Remove the pit
high temper
Combine all of your spices and mix well. into 1/3” pieces.
from the avocado, remove flesh and slice
Keep in an airtight container or a baggy.
. Place onto grill and
Marinade Remove steak from marinade, season meat with salt and pepper
imately 6-8 minute s per side. Discard used marinade.
1 c Lime or Lemon Juice cook until medium, approx
leaves into the center (about 2 per
1 tsp Mustard Seeds Take wraps and lay onto flat surface. Place romaine
cheese, then avocad o. Thinly slice the flank steak and
1 c Olive Oil wrap). Top with grated or sliced
of avocad o slices (and additional cheese if you’d like). Wrap up the mix like
12 Garlic Cloves, sliced lay on top
grill to heat the wrap and
2 bunches Cilantro or Mint (or both) chopped a burrito, being sure the ends are secure. Place back on the
to melt (about 5 minute s on the grill should do it). Remove and Serve.
4 Shallots, sliced allow cheese
Combine all ingredients and mix well. Place into an *The Flank Steak can also be cooked on a George Forman Grill, in
the oven or on the stove top.*
airtight container and you’re good to go! Keep the
marinade in the fridge as it can spoil if it gets warm.
Marinades are also good to have for gourmet road- Perfect for Road Trips and Tailgating
tripping, and they’re easy to make.
or a Late Night Snack
 “Stacked with the Good Stuff”

by Spike Mendelsohn
Ser ves 6
30 ounces ground sirloin To make the patties, roll six
6 potato buns, cut in half 5-ounce sirloin balls and
Canola oil form each ball into a patty.
6 Portobello mushrooms Arrange on a tray, cover
2 teaspoons sea salt and refrigerate.
2 teaspoons freshly ground
black pepper
6 slices cheddar cheese Toast the buns, set aside.
1 cup chunky avocado top
ping (recipe below)
6 leaves iceberg lettuce Heat a large skillet over
12 pickles medium heat with just
About 1 cup Good Stuff Sau enough canola oil to cover
ce (recipe below) the
bottom and add the Portob
Chunky Avocado Topping: ello
mushrooms. Line a plate wit
3 large avocados h paper towels. Cook, turnin
or twice, until fork tender, g once
1 cup cilantro 3 to 4 minutes. Remove wit
spoon. Drain on paper tow h slotted
Half of red onion, diced els.
2 lemons Heat the same skillet over
medium heat with just eno
In a bowl, combine the avo to cover the entire bottom. ugh canola oil
cado, cilantro, onion, lemon Place the patties into the skil
olive oil, and salt to taste and juice, the patties with the salt and let. Season
mash together until well ble pepper and cook for 3 min
Set aside until ready to use nded. and cook on the other side utes. Flip,
. for 1 minute. Place 1 slice
each patty and continue to cheese on
cook 2 minutes more for me
Good Stuff Sauce: doneness. Cover with a lid dium rare
for the 30 seconds to melt
2 cups Mayonnaise the cheese.
2 tablespoons ketchup To assemble the burgers, pla
ce 1 patty on one toasted bun
2 tablespoons molasses Top with one heaping tablesp bottom.
oon of guacamole, 1 lettuce
2 tablespoons rice vinegar mushroom, and 2 pickle slic leaf, 1
es. Dress with some sauce.
1 teaspoon salt bun top. Repeat with the rem Cover with
aining ingredients. Let rest
minutes and serve. for 2 to 3
Add ingredients into a blende
r. Puree until smooth. The
can be refrigerated un an airt sauce
ight container for up to 1 wee
k.
Good meal for a dorm party

Peanut-Rice Salad
by Nora Pouillon
Dressing:
Serves 4-6 1 tablespoon light soy sauce
3 cups cooked long-grain white rice, ¼ teaspoon curry powder
at room temperature
1/3 cup peanut oil
¼ cup red bell pepper or tomato, minced
3 tablespoons fresh lemon juice
¼ cup green bell pepper, minced
1 teaspoon sugar
¼ cup green onion, minced
½ teaspoon salt
2 tablespoons fresh coriander, minced
Lettuce
ya slices Directions:
Fresh orange, pineapple, mango and/or papa
uts, chopped Combine rice, peppers, onion and
¾ cup roasted pean
coriander. Toss in mixture of soy
sauce, curry powder, oil, lemon
juice, sugar and salt. Mound on
lettuce and surround with fruit
slices. Sprinkle with peanuts.