Celebrating Student Chefs

02/17/2023

College News, Student and Alumni News

 

Macaulay is thrilled to recognize three student chefs who participated in our recent Macaulay-Misfits Market Recipe Challenge: juniors Leah Rubin (Hunter), Katherine Quach (Baruch), and Savannah Sclafani (Hunter). The challenge is a partnership designed by the Macaulay Parents’ Council and Misfits Market online grocer to encourage healthy student eating, snacking, and home or dorm food preparation.

After submitting their own recipes and corresponding creation stories, chefs were treated to an exclusive tour of the Lehman College test kitchen. There, they had the opportunity to prepare their recipes in a state of the art professional kitchen, and get tips and guidance from a volunteer panel of healthy eating advocates.

Katherine Quach decided to submit her Smoothie Bowl after perfecting its balanced, colorful ingredients. “Ever since I was a kid, my mother would make delicious mixed berry smoothies during hot, humid summers for my siblings and I to enjoy.” Katherine adapted her mother’s recipe into a bowl to relate the concept of sharing a meal with busy family and friends.

Savannah Sclafani also created her Shrimp Boats to be enjoyed with others—she developed the dish in her Hunter College dorm room. “I wanted to experiment and shared this dish with one of my best friends who often cooks for my friends and me.”

Leah Rubin began cooking as a way to incorporate a wider variety of foods into her diet. “The sweetness from the sweet potatoes, the tang from the lemons, and the crunch from the vegetables have made this a staple in our house and a fun meal each time,” she says.

Created by Ilana Zablozki-Amir P’20, Stephanie Boldur P’25, Danielle Lamphier P’23, and Anne Wennerstrand P’23, members of the Student Wellness Committee of Macaulay’s Parents’ Council, the challenge was designed to encourage students to think about healthy nutrition in fun and inventive ways.  Online value grocer Misfits Market generously supported this initiative and provided ingredients for the test kitchen experience. Each student received a $200 Misfits Market gift card.  Special thanks to Lehman College Professor Katherine Burt and College Assistant Xiomara Bryan.

ABOUT MACAULAY PARENTS’ COUNCIL A group of active and supportive individuals, the Parents’ Council forges strong relationships among parents, prospective parents, and the larger college community.

ABOUT MISFITS MARKET Online grocer Misfits Market is a mission-driven company dedicated to making high-quality food more accessible to more people. By tackling inefficiencies in the food system, they’ve created a new supply chain that brings value to farmers and food makers, fights food waste, and results in customer savings.

 

SMOOTHIE BREAKFAST BOWL
Katherine Quach

Servings: 4

Smoothie:
1 1/2 cups of frozen strawberries
1 1/2 cups of frozen blueberries
1 cup of milk
2 medium yogurt cups (any type, Chobani is typically used)
1 banana

Topping Add-ons (depending on preference):
Fresh raspberries
Fresh blueberries
Sliced strawberries
Sliced bananas
Crushed almonds, cashews, or granola

1. Place all smoothie ingredients into a blender, frozen items at the bottom.
2. Blend smoothie at medium level for one minute.
3. Pour smoothie into bowls in equal amounts.
4. (Optional) Add toppings for extra flavor and enjoyment!

SMOOTHIE BREAKFAST BOWL by Katherine Quach
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LEAH’S MEDLEY
Leah Rubin

Ingredients:
1-2 sweet potatoes
Olive Oil
Salt
Pepper
1 can chickpeas
Various spices
(I used chili powder, garlic powder, paprika, onion powder, red pepper flakes, cumin and cinnamon)
Hummus and/or Tahini
Lemon Juice
Dill
Parsley
3-4 cloves garlic
Optional: cucumbers, tomatoes

Cut sweet potatoes in half and roast face down at 400 until soft (~40 minutes)
While that is roasting, drain and rinse the chickpeas and toss in 1 tbsp olive oil and whatever spices you like. Spread flat and roast until crispy (~20 minutes).

For the sauce, crush a few garlic cloves and mix with about 1/2 cup of hummus, tahini, or both (I like both!). Add lemon juice, dill, then salt and pepper to taste. Thin with water or plant milk if necessary.

Optional side salad: chop cucumbers and tomatoes into small cubes and toss with 1 TBSP lemon juice, 1 TBSP olive oil, salt and pepper to taste.

To assemble, take a sweet potato half and mash the insides face up. Feel free to leave it in the skin, it’s easier to hold together that way. Add a spoonful of sauce on top, some chickpeas, top with sauce and/or the salad, garnish with parsley and enjoy!!!

LEAH'S MEDLEY by Leah Rubin
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SHRIMP BOATS
Savannah Sclafani

Ingredients:
– 1 lb frozen shrimp
– olive oil
– salt
– black pepper
– 1 tsp parsley
– 1 lemon
– garlic powder
– mayonnaise
– sriracha
– rice/grain of choice (options include brown rice, rice medleys, quinoa, etc)
– 3 cucumbers or zucchini

Steps:
1. Thaw frozen shrimp in water for 15 mins till it defrosts.
2. While the shrimp defrost, prepare the “boats”. Either peel and slice a cucumber into two long halves, coring the inside just enough so you can stuff the rice in. Alternatively, coat zucchini with olive oil, season with salt and pepper, and roast in the oven at 400 degrees F for 20 minutes until tender.
3. Heat olive oil in pan till it simmers. Then add shrimp and cook for 5-6 minutes, flipping them around the 2-3 minute mark when the bottom turns pink. Add salt, pepper, garlic powder, parsley, and lemon.
4. Cook rice. Highly recommend the frozen rice medley or brown rice from Trader Joes, but you can also use a rice cooker or cook on the stove top.
5. Assemble the boats, filling the bottom with rice and then placing the shrimp across the top. Drizzle with a mayo sriracha sauce. Top with sesame seeds and serve.

SHRIMP BOATS by Savannah Sclafani
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