Makes 4 servings
Grilled Peppered Pineapple with Tequila and Orange Sauce
Makes 6 Servings
Grilled Steak Tuscan-Style with Herbed Polenta
Serves 8 Herbed Polenta Makes 8 Servings
Grilled Vegetables with Mediterranean Sauces
4 Servings Grilled Vegetables Chef’s Note: You can use any of the sauces below to dress your grilled vegetables. Charmoula Chef’s Tip: Preserved lemon is an iconic ingredient of the region and has a very different flavor profile than lemon peel or lemon juice due to the salting and curing […]
Grilled Zucchini Kebabs
Makes 8 servings
Heirloom Tomato Salad with Green Vinaigrette
Makes 4 to 6 servings The beauty of summer tomatoes is that they need virtually no accompaniment to be delicious. That’s why this salad, inspired by the menu at Savor, on our San Antonio campus, uses just a few of our favorite flavors to bring out the best in our […]
Hibiscus Flower Water
Makes 8 servings Chef’s Note: Basil can be substituted for the hibiscus flowers to make basil water.
Hoisin-Roasted Root Vegetables
Makes 4 to 6 servings
Homemade Beefsteak Ketchup
Makes 4 servings This jewel of a recipe from the CIA’s own Waldy Malouf is slightly sweet, spicy, intensely flavorful sauce that will elevate any already amazing dish to even greater heights. We most look forward to sharing this recipe at our Hyde Park campus’ annual Beefsteak Dinner, a boisterous […]
Honey Barbecue Sauce
Makes approximately 3 cups
Indian-Style Pickled Carrots
Makes about 1 quart
Kansas City Style Barbeque Sauce
Makes 2 1/2 cups