Warm Weather Means Grilling

It's never too early to drag out the BBQ and do some hot weather grilling. Thought I'd share a few recipes from Rob.....unusual items you usually don't think of placing on a grill....but they are both delicious! Give them a try at your next backyard grill time.
Makes 4 servings

4 avocados, halved
1 teaspoon olive oil
2 cloves garlic-minced
1/4 red onion, finely chopped
1 small jalapeno, chopped (about 2 tsp)
2 tablespoons freshly squeezed lemon juice
¼ cup sour cream

¼ cup fresh tomato, chopped
2 tablespoon fresh cilantro
2 dashes hot sauce
Salt-to taste
Brush avocado halves with olive oil and place on preheated medium-high grill. Grill until slightly browned, remove from grill and allow to cool. Once cool, spoon avocado flesh from the skin and place in mixing bowl. Add tomato, garlic, onion, jalapeno, lemon juice and sour cream. Blend with a fork and then add in tomatoes, cilantro, hot sauce and salt. Cover and refrigerate. Serve with tortilla chips.

1/2 cup tarragon vinegar
1/2 cup sugar
1/2 cup vegetable oil plus additional for brushing
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 medium head of red cabbage (about 1 3/4 pounds), quartered through core
1 medium head of green cabbage (about 1 3/4 pounds), quartered through core
1 bunch green onions (about 6), trimmed
Prepare barbecue (medium-high heat). Whisk vinegar, sugar, 1/2 cup oil, mustard, and tarragon in medium bowl. Season dressing with salt and pepper. Brush cabbages and green onions with oil; sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on 1 side, 2 to 3 minutes. Transfer vegetables to work surface. Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper.

This next recipe is not to be BBQ'd but really needs to be shared: a delicious recipe for muffins from Dennis. He made these a few weeks ago and brought them in......very, very good. (Would be even better with a bit a dark chocolate, but that's just my peronal opinion!) Enjoy.

3 cups flour
2 ¼ cups sugar
2 tsp baking powder
1 tsp baking soda
¾ tsp salt
½ pound unsalted butter, melted (microwave) and left at room temperature
2 extra large eggs
¾ cup whole milk
2 tsp pure vanilla extract
2 mashed ripe bananas
1 cored, peeled, large diced apple
1 cored, peeled, large diced pear
1 ½ cups muesli (if you don’t have this, make a mix of oatmeal, dried fruits and nuts) or use granola
½ cup coconut milk, unsweetened
1/4 cup maple syrup (use local)

Preheat oven to 350 degrees. Line 12 muffin cups with fluted paper muffin liners. Sift the flour, sugar, baking powder, baking soda and salt in a bowl with a fork until thoroughly mixed. Add melted butter to dry mix and blend. Combine eggs, milk, vanilla and coconut milk. Mix but not too much. Add to flour/butter mixture. Fold in mashed banana, cut up fruit, and maple syrup. Do not over mix. Spoon the batter into paper liners. If you have an ice cream scoop, use it. Top each muffin with muesli and brown sugar. Bake 25 to 30 minutes or until tops are brown and a toothpick comes out clean. Cool and remove from pan.


Staff Awards & Milestones

The Divison of Student Affairs held it's annual Awards and Appreciation ceremony a few days ago and we are proud to say that two of our distinguished team members were honored for their contributions to not only the Department of Dining Services, but also to the Division of Student Affairs.
Rob Landolphi, our Culinary Operations Manager, won the 3C Award. In short, this award recognizes the guiding principles of collaboration, communication and community and is presented to an individual, group, department or committee that best exemplifies the notion of being a team player. Congratulations Rob!
Roselyn Lamont, Manager of Chuck & Augie's Restaurant, was honored to be chosen as Employee of the Year. This esteemed award is the Division of Student Affairs highest honor. Congratulations Roselyn!

Quite a few employees celebrated longevity milestones. Brian Cormier, chef at Gelfenbien Commons, celebrated 40 years of service with Dining Services....amazing! Debbie Lee, Lou Levy and Bob Zanonno celebrated 30 years of service. 20 year employees are Xiaoqing Cui, Grace Danso, Carol Gaylor, Gale Marsan, Richard Martin, Ken Soder and Zemei Ye. 15 year employees are Margaret Comeau, Peneope Corcoran, Jim Kupchunos, Helen Mesi and Jason on down the line. Just goes to show you that Dining Services is a great place to work!