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Food Lab Recipe Archive

World Wildlife Fund

World Wildlife Fund is working with Drexel University to promote the development of cook-from-frozen fish recipes to reduce waste, maintain food safety and encourage more sustainable seafood consumption while maintaining or improving margins for retailers. To ensure seafood comes from sustainably and responsibly managed fisheries and farms, WWF advises consumers to look for the Marine Stewardship Council and Aquaculture Stewardship Council eco-labels.

Shrimp Curry

Serves 4

Ingredients

  • 2 tablespoons olive oil
  • 2 shallots, chopped
  • 1 red pepper, small dice
  • 2 medium carrots, small dice
  • ¼ cup minced ginger
  • 2 large garlic cloves, minced
  • 2 (15 ounce) cans coconut milk
  • 2 cups chicken stock
  • 2 kaffir lime leaves
  • 1 inch lemongrass
  • 1 pound frozen shrimp, peeled and deveined
  • ½ cup lime juice
  • ¼ cup chopped cilantro
  • ¼ cup chopped Thai basil
  • salt and pepper to taste

Directions

  1. In a Dutch oven over medium-high heat, add olive oil. Place the shallots, red pepper and carrot in the pot and sweat the vegetables for about 10 minutes, or until they begin to soften.
  2. Add the ginger and garlic to the pot and season with salt and pepper. Cook for about a minute, or until the garlic and ginger are fragrant.
  3. Add the coconut milk, chicken stock, kaffir lime leaves and lemongrass to the pot. Bring the broth to a simmer and allow to reduce for about 20 minutes. Season with salt and pepper.
  4. Add the shrimp to the simmering broth, and poach just until the shrimp turn pink, about 20 minutes. Season with lime juice, salt and pepper.
  5. Serve the curry immediately and garnish with cilantro, Thai basil and a drizzle of Wuju.

Ally Zeitz, Drexel Food Lab

Roasted Salmon

Serves 3-4

Ingredients

  • 1 pound frozen salmon fillet
  • 2 tablespoons olive oil
  • 1 lemon, sliced
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 1 tablespoon chopped dill

Directions

  1. Preheat oven to 375 degrees Fahrenheit
  2. Place a large piece of foil on a casserole dish. Place the salmon on top of the foil.
  3. Drizzle olive oil over the fish, top with lemon slices and season with salt, pepper and dill.
  4. Wrap aluminum foil around salmon, creating an envelope.
  5. Place the salmon in the oven and bake for 30-45 minutes until fish is flaky.

Renee Weigel, Drexel Food Lab

Mustard Roasted Salmon

Serves 1 - 2

Ingredients

  • 6 ounce frozen salmon fillet
  • 2 tablespoons whole grain mustard
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ½ teaspoon ground pepper

Directions

  1. Preheat oven to 375°F.
  2. Place the salmon in a small casserole dish.
  3. Spread the mustard over the fish, drizzle with lemon juice and season with salt and pepper.
  4. Place the casserole dish in the oven and bake for about 40 minutes, or until the salmon is cooked through and flaky.

Ally Zeitz, Drexel Food Lab

Baked Cod

Serves 1-2

Ingredients

  • 6 ounce frozen cod fillet
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon green hot sauce
  • ½ teaspoon salt
  • ½ teaspoon ground pepper

Directions

  1. Preheat oven to 375°F.
  2. Place the cod in a small casserole dish.
  3. Season the fish with olive oil, lemon juice, hot sauce, salt and pepper.
  4. Place the casserole dish in the oven and bake for about 40 minutes, or until the cod is cooked through and flaky.

Ally Zeitz, Drexel Food Lab

Environmental Protection Agency

The Drexel Food Lab partnered with the Environmental Protection Agency on a project to reduce food waste by developing low-cost, easy, safe, healthy, large-volume recipes for soup kitchens that rely on commonly donated surplus foods including brown bananas, stale baked goods, wilted greens, and bruised fruit.

Tomato Spice Cupcakes

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 ½ cups granulated sugar
  • 4 teaspoons baking powder
  • 1 ½ teaspoons ground allspice
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 12 ounces tomato puree
  • ½ cup vegetable shortening
  • 2 eggs
  • ¼ cup water
  • 4 egg whites
  • ½ cup confectioner sugar
  • 1 teaspoon cinnamon

Directions

  1. Heat the oven to 350°F.
  2. Stir the flour, granulated sugar, baking powder, allspice, baking soda, cinnamon and nutmeg in a large bowl. Add the soup, shortening, eggs and water. Beat with an electric mixer on low speed just until blended. Increase the speed to high and beat for 4 minutes. Portion batter into cupcake tins lined with papers. Bake in batches if needed.
  3. Bake for about 15 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes.
  4. In a stand mixer whip egg whites until they form soft peaks. Slowly add the sugar and cinnamon with the mixer running. Whip until the egg whites are shiny and have sift peaks. Pour the meringue into a piping bag. Pipe on top of the cooled cupcakes. Using a blow torch, lightly brown all sides of the meringue icing.

Pumpkin Pie Mousse

Ingredients

  • 1 pie crust
  • 2 cups pumpkin pie filling
  • 2 cups Greek yogurt

Directions

  1. Preheat oven to 350 degrees F
  2. Roll the pie out to a half inch thick.
  3. Bake for about 15 minutes or until golden brown. Let cool.
  4. Place the crust in the bowl of a food processor and pulse until finely ground.
  5. In a bowl, fold together the pumpkin pie filling and the yogurt.
  6. Portion into glasses and garnish with the pie crust.

Julianne Scott & Ally Zeitz, Food Lab

Chicken Salad

Ingredients

  • 1 head of cauliflower
  • ½ cup Greek yogurt
  • 4 chicken breast
  • 1 small onion, diced
  • 4 stalks of celery, diced
  • 1 cup grapes, sliced
  • 1 tablespoon poppy seeds
  • Salt, to taste
  • White pepper, to taste

Directions

  1. To make the cauliflower mayo: Boil cauliflower florets until tender. In a food processor combine with the Greek yogurt, salt, and pepper until smooth, set aside
  2. Bring a pot of salted water to a simmer. Add chicken and cook for about 20 minutes until fully cooked through. Let cool, then chop into bite sided pieces.
  3. Place the onion, celery, grapes, chicken and poppy seeds in a medium bowl.
  4. Fold one cup of the cauliflower mayo into the chicken salad and season with salt and pepper.
  5. Serve in a pita or on its own.

Erika Ellefsen, Food Lab

Baked Apples

Ingredients

  • 12 apples, cored
  • 1 cup butter, softened
  • ¾ cup rolled oats
  • 1 tablespoon cinnamon
  • 1 cup brown sugar

Directions

  1. In a bowl mix butter, oats, cinnamon and sugar until combined.
  2. Spoon 2 tablespoons of the butter sugar mixture into each of the apples.
  3. Place the apples in a shallow baking dish.
  4. Bake in a 350 degree oven for 1 hour, until the apples are soft.

Mashed Sweet Potatoes

Ingredients

  • 1 can sweet potatoes, drained
  • 2 sticks butter, room temperature
  • 2 cups milk
  • 2 teaspoons salt

Directions

  1. In a large pot add sweet potatoes, milk and butter. Cook for about 10 minutes on medium heat or until the sweet potatoes are warmed through.
  2. Remove from the heat and mash the sweet potatoes in a blender, mixer with a whip attachment or a potato masher.
  3. Season with salt and serve.

Ally Zeitz, Food Lab

Sweet Potato Rice

Ingredients

  • ½ cup olive oil
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 1 can sweet potatoes, drained
  • 4 quarts cooked rice
  • 4 tablespoons butter

Directions

  1. In a large sauté pan heat olive oil on medium heat. Add onions and garlic and sauté for about 5 minutes or until the onions are translucent. Add the chili powder and salt, stir to combine.
  2. Add the sweet potatoes to the onions. Mash with the back of the spoon until most of the pieces are broken down. If the pan looks to dry, add about a half cup of water. Cook the onions and the sweet potatoes for about 5 minutes.
  3. Add the rice to the sweet potatoes and stir. Cook for a few minutes to heat the rice. Finish with the butter and serve.

Ally Zeitz, Food Lab

Roasted Sweet Potatoes

Ingredients

  • 1 can of Sweet Potatoes, drained
  • 2 teaspoon of sage
  • 1 teaspoon of rosemary
  • 2 teaspoons of salt
  • 1 stick melted butter, or ¼ cup of olive oil

Directions

  1. Preheat the oven to 375. Line a sheet tray with aluminum foil.
  2. Place them in a bowl and sprinkle the seasoning on and toss lightly.
  3. Place the sweet potatoes on the sheet tray and brush the melted butter onto the sweet potatoes.
  4. Roast in the oven for 15-20 minutes.

Alex De Los Reyes, Food Lab

Canned Spinach Strata

Ingredients

  • 1-12 oz can spinach, drained
  • 4 cups stale bread, diced
  • 6 eggs
  • 2 cups milk
  • 2 cups cream cheese or ricotta

Directions

  1. Whisk together the spinach, eggs, milk and cheese in medium bowl. Add the bread and stir to combine. Cover and place in refrigerator for at least 1 hour or overnight.
  2. Preheat oven to 350 degrees.
  3. Spray a half hotel pan with cooking spray.
  4. Pour bread mixture into the pan. Place in oven and bake for about 20 minutes or until the middle is set and the top is golden brown.

Ally Zeitz, Food Lab

Iceberg Stir Fry

Ingredients

  • 2 cups Rice, cooked
  • 1 tablespoon olive oil
  • 1 head iceberg lettuce, shredded
  • 1 carrot, julienned
  • 1 medium onion, sliced
  • ½ cup soy sauce
  • ¼ cup sugar

Directions

  1. In a sauté pan heat oil. Add carrots and onion and sauté until soft.
  2. Add the iceberg lettuce and stir to combine with the onions and carrots.
  3. Add the rice, soy, and sugar. Stir to combine and allow flavors to blend.
  4. Cook for 5 minutes and serve.

Peter Schoemer, Food Lab

Procacci Brothers

As one of the largest wholesale produce distributors in North America, Procacci Brothers and the Drexel Food Lab worked together to develop recipes using several tomato varieties.

Stuffed Tomatoes

Serves 4

Ingredients

  • 4 UglyRipe® Tomatoes, inside ribs and seeds removed and reserved
  • 1 cup ground meat, cooked
  • 2 cups ricotta cheese
  • ½ cup feta, crumbled
  • 1 tablespoon dried oregano
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • ¼ cup olive oil

Directions

  1. Preheat oven to 350 degrees.
  2. Place hallowed out tomatoes on a baking sheet lined with parchment./li>
  3. In a medium bowl, mix together inside of hallowed tomato, cooked meat, ricotta cheese, feta cheese, dried oregano, salt and pepper.
  4. Spoon the mixture into each tomato and drizzle the top with olive oil.
  5. Bake until the top is starting to brown and the side of the tomato is cooked, about 15 minutes.

Ally Zeitz, Food Lab Manager

UglyRipe Baked in Parchment

Serves 4

Ingredients

  • 4 thin slices of eggplant
  • 1 cup broccoli rabe greens, chopped
  • 1 UglyRipe® tomato, sliced thickly
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 garlic clove, crushed
  • 1 slice lemon
  • 1 teaspoon salt
  • 2 tablespoons olive oil

Directions

  1. Preheat oven to 350 degrees.
  2. Place a piece of parchment or aluminum foil on a baking sheet. Arrange eggplant in a square on the parchment. Place the broccoli rabe on top of the eggplant and the tomato on top of the broccoli rabe.
  3. Top the tomato with the thyme, rosemary, garlic and lemon slice. Season with salt and drizzle the olive oil.
  4. Pull the long edges of the parchment paper to the middle and fold over or seal foil. Tuck the sides under so they are sealed as well.
  5. Bake for 20 minutes. Tomato should be soft and vegetables should be cooked. Remove thyme and rosemary sprigs before serving. This could be served as is or tossed with cooked pasta for a quick sauce.

Ally Zeitz, Food Lab Manager

UglyRipe Tomato Salad

Serves 4

Ingredients

  • 4 UglyRipe® tomatoes, cut into 1 inch cubes
  • 1 cup mixed herbs (parsley, mint, basil, oregano), chopped
  • 1 lemon, juiced
  • 1 cup extra virgin olive oil
  • Salt and fresh ground pepper to taste

Directions

  1. Combine ingredients well and season to taste.
  2. Tip: Experiment with different herb combinations using whatever you have on hand. Fresh herbs are preferable to dried.

Peter Schoemer, Food Lab Manager

UglyRipe Steak and Potatoes

Serves 4

Ingredients

    Compound Butter

  • 4 oz butter, softened
  • 2 tablespoons minced chives
  • 1 tablespoon minced thyme or 1 teaspoon dried thyme
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Potato Wedges

  • 2 large potatoes, cut into 8 wedges
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • UglyRipe® Steak

  • 1 large UglyRipe® tomato
  • ½ teaspoon salt

Directions

  1. Preheat oven to 400 degrees. Toss the potatoes with the olive oil and salt. Place the potatoes on a baking sheet and bake for 15 minutes or until both sides are golden brown.
  2. Preheat grill. Slice the tomato into 1 inch steaks. Season both sides with salt. Place on grill. Sear until the tomato releases easily from the grill, and there are grill marks, about 5 minutes. Cook on both sides.
  3. To serve, slice a round of compound butter and place on top of the tomato steak. Serve with potato wedges.

Ally Zeitz, Food Lab Manager

Gently Scrambled Eggs in a Basket

Serves 2

Ingredients

  • 1 UglyRipe® tomato
  • 4 eggs
  • Drizzle of extra virgin olive oil
  • 1 cup chives, minced
  • Salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees.
  2. Slice tomato in half, from the stem down and hollow out all the interior flesh and seeds with a paring knife or spoon, leaving only the outer flesh and skin, forming a small bowl shape. Season interior of tomato halves with olive oil, salt and pepper.
  3. Bake the tomato halves 3-4 minutes, just to soften them a bit. You want the bowl to hold its shape.
  4. While the tomato bakes, crack and beat eggs in a medium sized mixing bowl with the chives and then pour them into a lightly oiled non-stick pan. Place pan on medium heat, stirring eggs constantly with a wooden spoon. When the eggs begin to coagulate, season with salt and pepper. Remove tomato from oven and set aside.
  5. When the eggs have cooked, fill the tomato with the eggs. Garnish with a drizzle of olive oil or some fresh herbs. Plate and serve.
  6. Tip: Starting the eggs in a cool pan and slowly scrambling them with constant stirring gives them a soft velvety texture which works wonders in this dish.

Peter Schoemer, Food Lab

Grilled Santa Sweet Margherita Pizza

Serves 2

Ingredients

  • 1, 6-8 inch pizza crust
  • 2 tablespoons, olive oil
  • 2 cups Santa Sweet or other grape tomatoes, halved
  • Salt and pepper to taste
  • 1 clove garlic, minced
  • ¼ cup fresh mozzarella
  • 1 sprig basil
  • 1 teaspoon extra virgin olive oil

Directions

  1. Light grill to a high flame. When grill is very hot, lay the shaped crust onto the grill and cook for about 1 minute. Then flip and cook 2-3 minutes (this side will be the bottom of pizza). Remove from grill and set aside.
  2. Next in a sauté pan, either on the grill or on a stove, heat oil over high heat. Sear the tomatoes to until they blister and form a thick sauce. Add the minced garlic and cook for 1-2 minutes, stirring to be sure the garlic does not burn.
  3. Spread the tomatoes over the crust and sprinkle with pieces of mozzarella and torn basil.
  4. Place back on the grill over low heat and cook to melt the mozzarella and finish cooking the crust.
  5. Remove from grill, drizzle with olive oil. Slice and serve./li>

Ally Zeitz, Food Lab

Sweet Roasted Ugly Ripe Dessert

Ingredients

  • 1 Ugly Ripe® Tomato, sliced
  • 1 tablespoon sugar
  • 1 teaspoon salt

Directions

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper. Place tomato sliced on the baking sheet.
  3. Sprinkle each tomato with sugar and salt. Bake for about 10 minutes or until the tomatoes are cooked and slightly brown.
  4. Serve tomatoes warm with cake, sweetened ricotta, and aged balsamic or over vanilla ice cream.
  5. Serving Suggestion: Garnish with Balsamic Reduction.

Ally Zeitz, Food Lab

Cook For Your Life!

Cook for Your Life! partnered with the Drexel Food lab for the development of recipes and web content for a national non-profit focused on teaching healthy cooking to people touched by cancer.

Vegetable Breakfast Casserole with Chicken Sausage

Serves 6

Prep time: 30 minutes

Ingredients

  • 2 tablespoons olive oil
  • 2 links chicken sausage, sliced, about one cup
  • 1 bell pepper, sliced
  • ½ large yellow onion, sliced
  • ¾ cup cherry tomatoes, halved
  • 1 cup arugula
  • ¼ cup chopped fresh herbs (e.g. parsley, chives, basil, etc.)
  • 12 eggs, whisked together

Directions

  1. Preheat oven to 325 degrees F. Prepare a 9×9 casserole dish by spraying it with cooking spray.
  2. In a large skillet, heat olive oil over medium heat. Add the chicken sausage to the pan and cook until lightly browned, about 5 minutes. Remove the sausage from pan with a slotted spoon and drain on paper towels.
  3. Add the pepper and onion to the pan and season with a pinch of salt. Sauté the vegetables for about 5 to 10 minutes, or until the onions become translucent and turn slightly brown. Remove pan from heat.
  4. Arrange the chicken sausage, peppers, onions, tomatoes, arugula and herbs in the bottom of the casserole dish. Pour the whisked eggs on top of the vegetables.
  5. Place the casserole dish in the center rack of the oven. Bake 20 minutes or until eggs are set in the center of the dish.

Peter Schoemer, Food Lab

Squash and Farro Salad

Serves 4

Prep time: 30 minutes

Ingredients

  • 2 yellow squash, diced small, about two cups
  • 2 cups small diced butternut, acorn or kabocha squash
  • 2 tablespoons vegetable oil
  • 1 tablespoon honey
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 bunch chopped parsley
  • 1 cup cooked farro
  • 1 teaspoon salt
  • 2 cups cherry tomatoes, halved

Directions

  1. Preheat oven to 350 degrees
  2. In a mixing bowl, toss the squash with the vegetable oil. Place the squash on a baking sheet and arrange into a single layer. Roast in the oven for 15 minutes or until the squash is fork tender. Once the squash is cooked, let it cool slightly.
  3. In a small mixing bowl, whisk together the honey, olive oil, red wine vinegar, parsley and salt to make the dressing.
  4. In a large mixing bowl, toss together the faro, squash, cherry tomatoes and dressing. Serve slightly warm or at room temperature.

James Capone, Food Lab

Pumpkin Spice Latte

Serves 4

Prep time: 30 minutes

Ingredients

  • 1 (15 oz) can pumpkin puree
  • 2 cups non-fat milk
  • ¼ cup sugar, or to taste
  • 1 teaspoon pumpkin pie spice
  • 4 shots espresso
  • Whipped cream for garnish (optional)

Directions

  1. In a small pot add pumpkin puree, milk, sugar and nutmeg, and place over medium heat. Cook for 10 minutes or until the sugar is dissolved. Remove from heat and strain through a sieve.
  2. While pumpkin milk is still warm, add espresso and serve. Top with whipped cream if desired.

Dana Bloom, Food Lab

Potato Leek Breakfast Casserole

Serves 6

Prep time: 30 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow or white onion, chopped, about one cup
  • 1 leek, chopped, about one cup
  • 3 baked Yukon gold or russet potatoes, diced, about 3 cups
  • 12 eggs, whisked together
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste

Directions

  1. Preheat oven to 325 degrees F. Spray a 9×9 inch casserole pan with cooking spray or rub with olive oil.
  2. In a large sauté pan, heat olive oil over a medium heat. Add the onions and leeks to the pan and season with a pinch of salt. Lower heat, and cook for about 10-12 minutes, or until onions and leeks begin to caramelize.
  3. Place the potatoes into the bottom of the casserole dish. Top with the leeks and onion. Pour the egg mixture over top. Finally, sprinkle the top with cheese.
  4. Place the casserole dish into the oven and bake for 20 minutes or until eggs are set in the center of the dish.

Peter Schoemer, Food Lab

Pomegranate Cooler

Serves 3

Prep time: 20 minutes

Ingredients

  • 2 cups pomegranate juice
  • 1 teaspoon orange zest
  • 1 cup lemon lime sparkling water
  • Orange twist for garnish

Directions

  1. In a small saucepan, bring pomegranate juice and orange zest to a boil.
  2. Remove the juice from the heat and let it cool slightly. Strain and chill in refrigerator about 15 minutes.
  3. Pour the juice into glasses, and top with lemon lime sparkling water. Garnish with an orange twist.

Dana Bloom, Food Lab

Portobello Pesto Pizza

Serves 2

Prep time: 30 minutes

Ingredients

  • 2 Portobello mushrooms, cleaned, stems and gills removed
  • 2 tablespoons olive oil
  • 1 cup pesto
  • ½ cup ricotta cheese
  • Salt, to taste

Directions

  1. Preheat the oven to 350 degrees.
  2. On an aluminum foiled wrapped sheet tray, place the mushrooms stem side up. Drizzle 1 tablespoon of olive oil onto each mushroom. Place in the oven and bake for about 10 minutes or until soft.
  3. Take the mushrooms out of the oven and divide the pesto and spread onto each mushroom cap. Top with small dollops of ricotta. Return the tray to the oven and bake for another 5 minutes or until the cheese has melted.

Alex De Los Reyes, Food Lab

Cranberry Apple Scones

Yields 10-12 Scones

Prep time: 30 minutes

Ingredients

  • 2 cups all purpose flour
  • ½ cup brown sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ¾ cup unsalted butter, chilled and diced
  • ½ cup dried cranberries
  • ½ cup applesauce
  • ¼ cup plus 1 tablespoon buttermilk

Directions

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, allspice and cinnamon.
  3. Cut the butter into the dry ingredients. With your hands, mix butter and dry ingredients, flattening butter into small disks so it distributes more evenly. The butter pieces should be pea-sized and the flour should look like a course meal
  4. Add cranberries and mix them into the flour and butter mixture with your hands.
  5. Make a well in the center of the flour and butter mixture. Pour the apple sauce and buttermilk to the well. With a spatula, fold in the wet ingredients, being careful not to over-mix.
  6. Once dough is formed, pour onto floured service and shape in a rectangle. The dough should be about an inch thick. Using a floured knife, cut rectangle into 10-12 triangles and place on parchment paper. Chill scones in fridge for 20 minutes.
  7. Bake for 10-12 minutes, or until golden brown.

Dana Bloom, Food Lab

Grilled Vegetable Burrito

Serves 4

Prep time: 45 minutes

Ingredients

  • 1 medium eggplant, ½” slice
  • 2 ears corn, shucked
  • 1 tablespoon olive oil
  • 1 cup pinto beans, cooked or canned, drained
  • 1 teaspoon cumin
  • 1 cup cooked brown rice
  • 2 ripe plum tomatoes, diced
  • ½ cup feta or goat cheese
  • 4 large whole wheat tortillas
  • 1 cup lettuce, shredded
  • ¼ cup Greek yogurt (optional)
  • Avocado Salsa

  • 2 ripe avocados, skin and pit removed, diced
  • 2 ripe plum tomatoes, diced
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Directions

  1. Preheat grill to medium heat.
  2. Lightly coat the eggplant and corn with olive oil and sprinkle with salt and pepper. Grill the eggplant until there are light grill marks on each side. Grill the corn until it is fully cooked through and charred in spots, about 5 minutes. Once cool enough to cut, dice the eggplant and take the corn kernels off the cob, reserving half.
  3. In a small saucepan or microwave-safe bowl, mix the beans and cumin and warm in pan or microwave.
  4. To assemble the burritos, lay each tortilla of a clean work surface. First, place a portion of the rice on the tortilla to form a base. Then add the eggplant, corn, tomato and pinto beans. Sprinkle in the cheese, dividing it amongst the four burritos. Finish with lettuce and a dollop of Greek yogurt at this point, if preferred.
  5. Fold in the sides of the tortilla and roll it to form a burrito.
  6. To make the avocado salsa, place the reserved corn, tomato, avocado, cilantro and lime juice into a small bowl. Mix together and season with salt and pepper to taste. Serve alongside the burrito.

Julianne Scott, Food Lab

Eggplant Stew

Serves 4

Prep time: 30 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, sliced
  • 1 clove of garlic, minced
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 small bulb of fennel, cored and sliced thin
  • 1 small eggplant, large dice, about 2 cups
  • 1 sprig of rosemary
  • 2 cups canned whole tomatoes
  • Salt and pepper to taste

Directions

  1. In a large sauté pan over medium heat, add olive oil to the pan. Add onions and sauté until translucent, about five minutes. Add garlic and sauté until fragrant.
  2. Add red and green peppers and fennel. Sauté until slightly softened. Add eggplant and cook for five minutes. Add tomatoes and rosemary. Season with salt and pepper.
  3. Simmer stew for 15 min until thickened and eggplant is tender. Remove the rosemary sprig from the stew and serve immediately.
  4. Silvia Pinto, Food Lab

Personal Portobello Buffalo Chicken Pizza

Serves 2

Prep time: 30 minutes

Ingredients

  • 2 Portobello mushrooms
  • 1 tablespoon olive oil
  • 1 cup cheddar cheese
  • 10 dashes hot sauce
  • 1 cooked chicken breast, shredded

Directions

  1. Preheat the oven to 350 degrees.
  2. On an aluminum foiled wrapped sheet tray, place the mushrooms stem side up. Drizzle 1 tablespoon of olive oil onto each mushroom. Place in the oven and bake for about 10 minutes or until soft.
  3. Take the mushrooms out of the oven and divide the cheese among each pizza. Top with hot sauce and chicken. Return the tray to the oven and bake for another 5 minutes or until the cheese has melted.
  4. Alex De Los Reyes, Food Lab

Olive Lucy

Using Olive Lucy’s ultra premium 100% extra virgin olive oil, the Drexel Food Lab developed delicious recipes.

Balsamic Reduction Caprese Salad

Serves 2

Prep time: 15 minutes

Ingredients

  • 1 Tomato
  • ¼ cup honey
  • ¾ cup Olive Lucy balsamic vinegar
  • ¼ cup Olive Lucy olive oil
  • 1 buffalo mozzarella ball
  • Salt and pepper to taste
  • 5 Basil Leaves, Chopped

Directions

  1. Combine honey and balsamic in a small sauce pan.
  2. Bring to a boil and reduce to a simmer.
  3. Reduce mixture by half.
  4. Cut mozzarella ball and tomato in ½ inch thick slices and arrange on plate.
  5. Scatter basil leaves on top.
  6. Drizzle olive oil and balsamic over tomatoes and mozzarella
  7. Season and serve

Andrew Rosenbach, Food Lab

Apple Cake with Butter-Flavored Olive Oil

Ingredients

 

  • 3 cups flour
  • 2 cups sugar
  • 1 cup Olive Lucy Butter Olive Oil
  • 4 eggs
  • ¼ cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 3 teaspoons cinnamon
  • 3 large apples, peeled and sliced
  • Powdered sugar for dusting

Directions

  1. Preheat oven to 350 degrees.
  2. Grease and lightly flour a non-stick bunt pan.
  3. In the bowl of a stand mixer combine the flour, sugar, oil, eggs, lemon juice, vanilla, baking powder, and cinnamon.
  4. Mix in low with the paddle attachment for about 5 minutes or until combined.
  5. Pour half of the batter into the bottom of the greased bunt pan.
  6. Layer the sliced apples on top of the batter.
  7. Top with the other half of the batter and smooth into an even layer.
  8. Bake for an hour to 70 minutes or until a toothpick comes out clean when placed in the middle of the cake.
  9. Allow to cool for 10 minutes, turn out of the pan and top with a dusting of powdered sugar.

Ally Zeitz, Food Lab