Makes 4 Servings
Seared Tuna with Salsa Verde
Makes 6 servings Ingredients 2 lb 4 oz yellow fin tuna fillet 1/4 teaspoon ground cumin 1/2 teaspoon salt 1 tablespoon freshly ground black pepper Salsa Verde 3 tablespoons olive oil, plus as needed, divided use 2 cups finely chopped tomatillos 2 jalapeños, seeds and ribs removed, finely chopped 2 […]
Sesame Tempeh Sticks with Apricot Dipping Sauce
Makes 10 servings These crispy plant-forward party snacks just happen to be vegetarian and vegan, so they’re the perfect recipe for every crowd! For some heat, add a light smear of Korean gochujang before rolling.
Silky Zucchini Soup
Makes 4 servings This simple summer recipe is inspired by the menu at Savor on our San Antonio, Texas campus. Garnish the soup with diced, julienned, or shaved zucchini, if you like. We especially like it with a crusty piece of bread for dipping! This recipe makes about four 1 […]
Solterito Nikkei (Peruvian Edamame Salad with Seaweed)
Makes 4 servings In Peru, choclo can be found as an accompaniment to nearly any dish, and in this chilled salad, it marries with soybeans and seaweed inspired by this Peruvian-Japanese fusion dish. Look for frozen choclo at specialty markets or online. Don’t mistake it for the crunchy, corn-nut-style commonly […]
Spaghetti with Garlic, Oil, and Hot Pepper
Serves 4 to 6 Use any variety of pasta you have on hand to make this super simple pasta dish. Serve it as is or topped with seared frozen shrimp, flaked canned tuna, or white beans. You can make the dish without the fresh parsley if you’re out, but you […]
Spanish Potato Omelet
Makes 8 servings This dish uses a lot of eggs, but it makes for a great breakfast, lunch, or dinner, so they won’t go to waste. Halve the recipe, if you like, but use a smaller skillet. We normally serve this dish with an aioli, but you can use prepared […]
Steamed Broccoli
Makes 4 to 6 servings Use this recipe as a template for just about any steamed vegetable, like asparagus, cauliflower, or carrots. The cooking time will vary depending on which veggie you use, but the key is maintaining a semi-firm texture and a vibrant color. If your steamer basket is […]
Steamed White Fish with Julienned Carrots and Lemon-Scallion Sauce
Makes 4 servings In Northern California, spring brings a brief and coveted local halibut catch of fish so moist and sweet that the mild effect of steam is all a piece of this beautiful fish needs. Wherever you are, try to find halibut or another rich white fish that has […]
Sticky Rice with Mangoes (Kao Niaw Ma Muang)
Makes 4 servings Ingredients Sticky Rice 2 cups sticky rice, soaked for at least 4 to 6 hours or overnight 1/3 cup coconut milk 1/2 cup sugar 1 1/2 teaspoons salt, or as needed 2 pandanus leaves, tied in a knot Coconut Topping 1 cup coconut milk 1 1/2 tablespoons […]
Sweet Potato and Black Bean Tacos with Avocado-Pineapple Cream
Makes 4 servings These are a super-simple vegan dinner that is both flavorful and super filling. We used black beans and sweet potato to fill our corn tortillas, but you can substitute butternut squash and chickpeas, if that’s what you have on hand. You can make the pineapple-avocado cream a […]
Swordfish Carpaccio
Serves 6 to 8 Fish carpaccio is very common in regions where fresh fish is available. It is often cured with an acid, usually lemon juice, and marinated with extra-virgin olive oil and herbs. Ingredients 1 1/2 lb swordfish Sea salt, as needed Freshly ground black pepper, as needed 2 […]