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From The Flavor Lab

Kohlrabi Coleslaw 2-3 pounds kohlrabi, shredded ½ pound shredded carrots 1 bunch scallions, chopped 1 cup Italian dressing Salt to taste

Combine kohlrabi, carrots and scallions then toss well with Italian dressing. Season to taste with salt.

~Erica Holland-Toll Executive Chef Stanford Flavor Lab

Eat Well @ Stanford

Feed Your Gut Microbiota for Better Health

Your microbiota is made up of 100 trillion bacteria that live inside you. Feeding these good bacteria plenty of delicious plant-based and fermented foods can help keep you healthy by improving digestion, building immunity and reducing inflammation.

In the Stanford Flavor Lab, chef Erica Holland-Toll has developed dozens of dishes for the Performance Bar, centered on supporting your gut microbiota. Dishes like Kohlrabi Coleslaw combine vegetables high in prebiotic fiber with fermented foods that are good sources of beneficial probiotics. The result is absolutely delicious, and when incorporated into your daily eating routine, these foods can have an extensive impact on your health and wellbeing. Other microbiota-friendly foods include beans, whole grains, vegetables of all kinds and fermented foods like yogurt, miso kimchi and other pickled vegetables.

*Check out From the Flavor Lab for the delicious Kohlrabi Coleslaw recipe and give it a try!

—Jackie Armstrong, MPH, RDN, EP-C Assistant Director of Food Choice Architecture [email protected]

Sustainable Food Program

Deliciously Imperfect 2017

Stanford Dining is committed to reducing food waste throughout all parts of the food system. One way we do this is through our “Deliciously Imperfect” program. We have been working with over 40 small, local, organic farms to source “ugly produce” that is deemed too large, too small, misshapen, miscolored, or scarred and unsellable.

Since 2015, we have bought tens of thousands of pounds of deliciously imperfect fruits and vegetables. It’s been such a successful program that we plan to expand it to more farms this year and increase our quantities dramatically.

As much as 30% of produce grown in the U.S. is imperfect. Some ends up in juices, sauces, soups, but much of it is left on the ground – a huge waste of resources. A study in Minnesota estimated that 75% of the imperfect produce was plowed under, composted, or used as animal feed, and the rest was sold or donated.

What can you do? When you shop or even take an apple from the dining hall – don’t look for the perfect ones. Give the deliciously imperfect produce a chance.

—Dara Olmsted Silverstein Sustainable Food Program Manager Rde.stanford.edu/dining/sustainable-food-program

Top your Pop

Among other things this month we are celebrating seeds! Traditionally, when we think about popping the first thing that jumps into our minds is corn. Fresh popcorn–that movie night staple. Lightly salted, buttered or enrobed in crispy caramelized sugar with roasted peanuts, popcorn is a fun and delicious snack.

But seeds other than corn can be popped. Amaranth and sorghum, often referred to as ‘ancient grains,’ are actually seeds that pop into light fluffy clouds just like popcorn. Both produce smaller puffs than corn, but are just as simple to execute. Heat a heavy bottom lidded pot (at least 4-inches deep) over a medium flame until a drop of water quickly evaporates. Add the sorghum or amaranth and replace the lid. If your pot was hot enough, the grains should start popping within a minute or two. When the popping sound dies down, place the popped kernels in a bowl and start over until you have enough.

Once popped, these grains can be used for breakfast cereals, salad toppings, caramel ‘puffs’ or a midafternoon snack. Check out some of our favorite flavor combinations or get creative with your own:

Everything Popcorn – Olive oil, sea salt, poppy seeds, garlic powder, sesame seeds Anime Me – Sesame oil, crumbled nori snacks, Togarashi Texicali – Smoked paprika powder, sea salt, lemon pepper Kerali Twist – Peanuts, turmeric, curry powder

Sustainability is one of our core values in Stanford Dining. Our Sustainable Food Program is all encompassing--we focus on purchasing, education, and operations.

We feel it is our duty to use our purchasing power to influence the market and buy as much local, organic, fair, humane, and sustainable food as we can. You can read more about our purchasing standards at rde.stanford.edu/dining/sustainable-food-program.

Look for these sustainable options that are always in the dining hall:

- Organic & local mixed salad greens and romaine from Earthbound Farms

- Organic & local tofu from Wildwood

- Organic lentils from Timeless Food

- Organic & local vegetables from Pie Ranch

- Organic & local herbs from Jacobs Farms

- Deliciously Imperfect organic & local produce from Coke Farm

- Organic & local produce grown on the Stanford Educational Farm

- Cage-free eggs from Wilcox Family Farms

- Grass-fed, humanely-raised, & antibiotic -free beef

- Antibiotic-free chicken from Wayne Farms

- Wild Alaskan salmon direct from family fishery Taku River Reds

- Humanely-raised pork from family farms via Niman Ranch

- Wild Pacific tuna fish from Wild Planet

Join us in one of our organic Teaching Gardens, at the BeWell Community Gardens, or for a Cook Smart cooking class at the Teaching Kitchen@Stanford. Feel free to borrow a book from our Know Your Food Library or pick up free seeds from the Seed Library both located on the first floor of Arrillaga Family Dining Commons.

—Dara Olmsted Silverstein Sustainable Food Program Manager rde.stanford.edu/dining/sustainable-food-program

Chef Erica Holland-Toll Executive Chef of the Stanford Flavor Lab

Welcome to the academic year! Our brand new Tasting Table at Arrillaga Family Dining Commons will be greeting you this quarter and I am very excited to have a beautiful space to showcase the many new and exciting recipes and ingredients we have been working on over the summer.

The Flavor Lab is also very excited about the new Spice Library – sample, taste and explore the world of spices and see how it changes your cooking! This year, we will focus on a new spice family every month. In October, we are kicking it off with a deep dive into Peppercorns – burgundy, pink, green. Come check them out in the lobby at Arrillaga Family Dining Commons.

Through our Harvest of the Month program, we will showcase a different ingredient or category of ingredients each month while educating students about them. October’s ingredients are tree fruits, seeds and nuts. Look for these ingredients in various ways on our menus, in the Teaching Gardens, Teaching Kitchen, and at special events. You can also taste these ingredients in a variety of ways at our new Tasting Table at Arrillaga Family Dining Commons. Our Tasting Table Program was developed as a way to get feedback from you on new dishes served in the dining halls, and to expose you to dishes that you may be unfamiliar with. We also want to educate you on how food affects the body. Stop by and visit us during lunch Tuesdays through Thursdays. In the meantime, give this delicious tree fruit recipe a try!

Fig & Ricotta Bruschetta with Honey & Black Pepper Serves 6

6 Black Mission or Green Turkish figs- split in half ½ cup ricotta cheese 6 thick slices of crusty bread – baguette or sourdough ¼ cup honey 1 teaspoon fresh cracked black pepper 1 sprinkle coarse sea salt 3 tablespoons fruity extra virgin olive oil

Method: Toast bread, lightly and spread ricotta on each slice. Place two halves of figs on each slice of bread. Drizzle lightly with the honey and olive oil and finish each slice with a crack of black pepper and a sprinkle of sea salt.

Eat Well @ Stanford

At Stanford we believe that eating well is essential for performing your best day in and day out. Whether it’s in the classroom or on the athletic field, food can have a big impact on your success. R&DE Stanford Dining is committed to providing a wide variety of nutritiously-balanced food options at every meal. We promote fresh, unprocessed ingredients and the majority of our menu items are prepared in-house, from scratch. R&DE Stanford Dining has a team of nutritionists who review ingredients, recipes and menus to ensure our offerings support the health and wellbeing of our students, faculty, staff and guests.

Want to learn more about fueling your mind and body right? Have a food allergy and need help navigating the dining options? You can contact us at [email protected].

—Jackie Bertoldo, MPH, RDN Assistant Director of Food Choice Architecture [email protected]

Recycling & Composting in Dining Halls

Please help us “Love Food, Hate Waste.” R&DE Stanford Dining is committed to reducing food waste and ensuring our compost is clean. Please help us by properly disposing of waste in the Stanford Dining Halls.

1. DO NOT WASTE FOOD Please take only what you need—you can always come back for more. 2. COMPOST YOUR FOOD SCRAPS AND NAPKINS Scrape your plates and put all food waste and napkins in the compost bins near the dish return area. 3. LEAVE EXTRA LIQUIDS IN CUPS AND GLASSES Put all beverage containers on the dish carousel. Liquids make the compost bins heavy, which can injure our staff. 4. NO DISHWARE IN THE COMPOST BINS When people are not careful or not paying attention, they sometimes throw silverware and dishes in the compost bin. Please slow down and watch what is being thrown in the compost bins. 5. PUT SODA CANS, WATER BOTTLES, AND JUICE BOTTLES IN RECYCLING BINS. DO NOT PUT THEM IN THE COMPOST! These contaminate the compost. If you cannot find a recycling bin, leave them on your tray for the dishroom staff to collect and recycle. 6. PLACE TRASH IN “LANDFILL” BINS Put trash like ice cream wrappers, ketchup packets, etc. in the trash, not the compost. If you are not sure about something, put it in the trash bin.

—Dara Olmsted Silverstein Sustainable Food Program Manager For more info, contact Dara: [email protected] RDE.stanford.edu/dining/sustainable-food-program

From the Stanford Flavor Lab

The hugely popular poke is a very versatile dish, it can be made with any kind of fish, shrimp, chicken or vegetables. In our summer version, we steam Chioggia beets until they are tender and replace the rice with protein packed quinoa. This is a great summer grain bowl, easy to make, portable, delicious and filling. The Chioggia beets are deceiving–once steamed, they look like tuna, but add an earthy sweetness to this dish. Feel free to swap out ingredients to make it your own!

This dish, created by R&DE’s new Stanford Flavor Lab, will be a part of the World Resources Institute’s Better Buying Lab’s Power Dish Grand Tasting. Working with a range of companies, including Google, Hilton, Panera and R&DE Stanford Dining, the Better Buying Lab is working to develop a range of plant-rich dishes that have the potential to become “Power Dishes.” Stay tuned for more information on the Power Dish program as it develops.

Beet & Quinoa Poke Serves 4

Ingredients: 8 ounces Chioggia beets, medium diced 8 ounces Sweet potato, medium diced 4 ounces Cooked quinoa ½ Avocado 3 Shitake mushrooms, sliced 1/3 cup Jicama, small diced ½ cup Edamame, blanched 2 ounces Watermelon radish, shaved ½ cup Baby spinach 1 teaspoon Chives, chopped .5 teaspoon Hijiki seaweed

Poke Sauce: ¼ cup Kecap manis ¼ cup Soy sauce ½ teaspoon Sambal chili 1 teaspoon Sesame oil 1 teaspoon Ginger, finely chopped ½ teaspoon Garlic, finely chopped

Directions: 1. Toss Chioggia beets with oil, salt & pepper and place on a sheet pan. 2. Toss sweet potatoes with oil, salt & pepper and place on a sheet pan. 3. Heat a small sauce pan, add some oil, sauté the shitake mushrooms set aside to cool. 4. Roast beets and sweet potatoes in oven at 400 F, until tender. Set aside, cool completely. 5. In a small bowl, combine kecap manis, soy sauce, sambal chili, sesame oil, ginger & garlic and mix together. 6. In a large bowl combine quinoa, red beets, sweet potato, shitake mushrooms, jicama, edamame, chives and avocado. Fold together. 7. Add poke sauce to coat the mixture lightly. 8. Garnish with Hijiki seaweed.

Apply Today! Jamie Oliver’s Cook Smart Program

Applications are now being accepted for the 2016 autumn quarter Jamie Oliver’s Cook Smart Program, a groundbreaking culinary education program from R&DE Stanford Dining and the Jamie Oliver Food Foundation. The program, the first of its kind in the nation, launched on Oct. 6, 2015 in the Teaching Kitchen @ Stanford and is inspiring change through food education.

The nine-week course, taught by specially-trained R&DE Stanford Dining chefs, provides building blocks to teaching students mindful eating, healthy cooking, and basic cooking skills. Each class will take the students’ cooking skills to the next level as they learn how to make a variety of dishes, including soups, pastas, seafood and chicken dishes, stir-fries and desserts.

We invite you to take part in this tailor-made cooking program that will teach students that good food choices and home-cooking are vital to leading a healthier and happier life.

The program is offered to all Stanford students at no additional cost. Autumn quarter classes will meet once a week on Tuesdays, Wednesdays or Thursdays from 2-3 p.m. or 4-5 p.m. at the Teaching Kitchen @ Stanford at Arrillaga Family Dining Commons. For more information or an application, visit dining.stanford.edu/teaching-kitchen or email [email protected].

Know Your Food Series

Have lunch or tea with food system experts. Join the Sustainable Food Program for our spring Know Your Food series. All events are at the chef's table at Arrillaga Family Dining Commons from 12 p.m. to 1 p.m. unless noted. RSVP required and space is limited to encourage meaningful conversation.

Sponsored by the R&DE Sustainable Food Program.

May 2: Michael Dimin, Sea to Table founder Note, event is 4-5 p.m. Michael is the founder of Sea to Table, a company that partners with 44 independent fishermen and commercial docks all around the country, shipping their catch directly to over 1,000 chefs at restaurants and institutions in 46 states. They source wild, domestic seafood that is sustainably harvested, traceable directly to the point of landing. Bypassing the traditional distribution chain, Sea to Table creates more valuable connections for fishermen, chefs, and diners.

May 16: Naomi Starkman, Founder of Civil Eats Naomi Starkman is a Founder and the Editor-in-Chief of Civil Eats, which won a James Beard Foundation Award for best publication. She is a 2015-16 John S. Knight Journalism Fellow at Stanford. She is a founding board member of the Food & Environment Reporting Network. Naomi served as the Director of Communications & Policy at Slow Food Nation and has worked as a media consultant at Newsweek, The New Yorker, Vanity Fair, GQ, and WIRED magazines.

May 12: Sophie Egan, author Note, event is 4-5 p.m. Sophie is a Stanford graduate and author of the forthcoming book, Devoured, about food culture in the U.S. This lunch will focus on not only her book, but food writing in general, including tips for getting your own writing published. She also contributes to the New York Times Well blog.

For more information or to RSVP, visit bit.ly/RDE_foodtalks

—Dara Olmsted Silverstein Sustainable Food Program Manager For more info, contact Dara: [email protected]/dining/ sustainable-food-program

Thrive @ Stanford

Be Sugar Savvy

The average American consumes 23 teaspoons of added sugar every day. In a single year this adds up to over 150 pounds of sugar—that’s enough to fill a standard size kiddie pool! The majority of the added sugar in our diets comes from heavily processed foods like soda, candy and baked goods. But, added sugar can also sneak into more unsuspecting places like breakfast cereals and condiments. At R&DE Stanford Dining, we take pride in preparing much of our food from scratch, including many dressings, sauces and desserts. This allows us to control what goes into the food we serve and limit the amount of added sugar. Some whole foods like fruit and unsweetened dairy products contain “natural” sugars that are packaged with beneficial nutrients like vitamins, minerals, fiber and protein. These foods take more effort to digest, slowing the absorption of sugar into your body to provide you with more sustained energy. If you’re looking to eat better, opt for whole foods like these over more processed foods that may contain added sugar. Here are more tips to be sugar savvy:

Instead of sugary breakfast cereal, have a bowl of oatmeal sprinkled with dried fruit, nuts or seeds and a dash of cinnamon.

Instead of soda, fill your cup with fruit-infused spa water, unsweetened iced tea or sparkling water with a splash of fruit juice.

Instead of a piece of cake or a cookie for dessert, grab a fresh piece of fruit.

Check out Chef’s Corner for a tasty, low-sugar dessert you can make at home!

—Jackie Armstrong, MPH, RDN, EP-C Performance & Wellness Nutritionist [email protected]

What’s Growing in the Greenhouse?

Have you noticed the greenhouse at Arrillaga Family Dining Commons lately? The newest addition to R&DE Stanford Dining’s organic garden program run by farm & forage coordinator Silvia Torres is in full production. Currently, microgreens, young shoots of vegetable crops that are harvested just after true leaves have developed, are being grown for use in dining hall dishes. Chefs have long prized microgreens for the punch of flavor and color they add to soups, salads, and entrees. At the moment, there are six to eight different varieties of microgreens being grown, including radish, cabbage, amaranth and cress. Along with great flavors, microgreens are also really good for you. Studies of these young vegetables have found that microgreens may contain four to six times the nutrients than mature leaves.

With spring around the corner, we are also using the greenhouse to propagate seedlings for the dining hall organic gardens. By starting seeds in the greenhouse, we are able to extend the growing season and increase garden production. Visit the greenhouse often and you will find various herbs and heirloom vegetables being started right here.

If you are interested in helping in the greenhouse or in one of the dining hall gardens, email Silvia at [email protected].

Chef’s Corner

Jamie Oliver’s Berry Ice Cream

Making your own ice cream is quick and easy, and healthier too. Using yogurt, instead of cream, is a lot less indulgent but just as tasty. Give this recipe from our Jamie Oliver’s Cook Smart Program at The Teaching Kitchen @ Stanford a try for a delicious and refreshing treat.

Jamie Oliver’s Berry Ice Cream Serves 4

Ingredients: 4 cups mixed frozen berries 1 heaping cup fresh blueberries 3-4 tablespoons honey 2 cups plain yogurt A few sprigs of fresh mint

Directions:

1. Get ahead by putting 4 small glasses in the freezer for a few hours, or until nicely chilled.

2. Then, get the glasses and the frozen berries out of the freezer and divide the fresh blueberries between the glasses.

3. Put the honey, yogurt and leaves from the sprigs of mint into the food processor and whiz, then add the frozen berries and whiz again until combined. Spoon the frozen yogurt over the fresh berries and serve.

A tip from Jamie Oliver The only important thing to remember for this recipe is that your fruit should be frozen and your yogurt super cold before you start. Make sure you wait until the last minute before taking them out!

Spotlight on Service

Amy Anstrom Hospitality Supervisor Wilbur Dining

Please welcome our newest R&DE Stanford Dining Hospitality Manager, Amy Anstrom, who comes to us with over five years of restaurant and catering experience.

Amy started in January 2016 and says she loves working in the hospitality industry and with people.

“My grandmother used to say that when you put so much love into food, that love goes into people,” she says.

Growing up in the Bay Area, Amy always came to Stanford games because her father was a huge Cardinal fan. So, she is excited to get the chance to work for the university and interact with students on a daily basis.

“I have had the chance to build close relationships with some of the students and they are all so amazing,” she says. “They are so gracious and appreciative of what we do for them and that makes each day exciting.”

Silvia Torres Sustainable Food Program Farm & Forage Coordinator

Please welcome Silvia Torres, R&DE Stanford Dining’s new Sustainable Food Program Farm & Forage Coordinator. Silvia, who began in January 2016, comes to us from Brooklyn, NY, where she was the Urban Farm Manager for Kingsborough Community College. Silvia grew up in the Bay Area and is also a graduate of the Center of Agroecology and Sustainable Food Systems at UC Santa Cruz.

In her new role, Silvia manages the eight dining hall organic gardens, the greenhouse at Arrillaga Family Dining Commons and the garden intern program, which she says is one of the best parts of her job.

“I really enjoy working side by side in the gardens with our student interns,” she says. “They accrue a lot of knowledge on growing food and on issues around food. Sometimes I will overhear them talking about what they have learned and it is really exciting.”

For information on the garden intern program, email Silvia at silvialu.stanford.edu.

Chef’s Corner

Cold Lentil Salad

1 cup lentils, uncooked 1 tbsp. olive oil 2 tbsp. freshly squeezed lemon juice 1 clove garlic, minced 2 tbsp. red wine vinegar 2 green onions, chopped - optional 2 tbsp. Italian parsley, chopped – optional ¼ small red onion, chopped 1 carrot, chopped Kosher salt, to taste Ground black pepper, to taste

Directions

Add enough water to fully cover lentils in a deep pot and cook, covered, over medium-high heat for 30-45 minutes, or until tender (but not falling apart). Drain, rinse with cold water and set aside.

In a small mixing bowl, whisk together olive oil, lemon juice, garlic and vinegar. Set aside.

In a medium mixing bowl, combine cooked lentils, green onions, parsley, red onion and carrot.

Drizzle olive oil mixture over salad and toss well. Season to taste with kosher salt and ground black pepper, if desired.

Refrigerate, covered, for at least 30-45 minutes to chill, preferably 2-3 hours to allow flavors to meld.

Nutrition Tip: Just 1 cup of lentils packs in a whole day’s worth of folate, a type of B vitamin, 2/3 of your recommended daily fiber intake, and more antioxidants than blueberries!

—Jackie Armstrong, MPH, RDN, EP-C Performance & Wellness Nutritionist R&DE Stanford Dining [email protected]

Congratulations to Jamie Oliver’s Cook Smart Program!

2016 MenuMasters Award Winner

R&DE Stanford Dining’s groundbreaking new culinary education program, Jamie Oliver’s Cook Smart Program at the Teaching Kitchen @ Stanford, was recently awarded the 2016 MenuMasters Award in the Healthy Innovations category.

Presented by Nation’s Restaurant News and sponsored by Ventura Foods, these awards honor outstanding foodservice research and development that has had a significant impact on the industry. The Healthy Innovations category looks for effective customer education and/or promotion of healthful menu choices and/or healthful lifestyle.

The Cook Smart Program, the first of its kind in the world and a collaboration of R&DE Stanford Dining and the Jamie Oliver Food Foundation, is designed to inspire change through food education. Along with teaching cooking skills, the classes focus on core nutritional messages and food sustainability, empowering students to make lifelong healthier food choices.

“Our jobs aren’t just to educate students in their fields of study. We also need to educate them on how to lead healthy lives,” said R&DE Stanford Dining Culinary Educator and Executive Chef David Iott. “If we can make a difference with these students and teach them how to live healthy lives beyond Stanford, then that is extremely impactful.”

For more information on Jamie Oliver’s Cook Smart Program, visit dining.stanford.edu/teaching-kitchen.

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