recipes
Collaboration with MSU chefs has produced a lot of recipes over the years. Here's where you can find the latest recipes and seasonal ones as we release the archive.
Please feel free to use these recipes and to share with family and friends. If you share them on-line or publish them in any way, please follow these guidelines:
- If you’re adapting someone else’s recipe, begin with a short note of the goal and what you looked for, perhaps something you changed and why. Then give credit to the person who you got it from: "Recipe adapted from ___________" and give a link to the original source.
- If you used someone else’s recipe for inspiration, but changed it substantially and the product is somewhat similar to the published recipe, give credit to the original by saying, " This recipe by (me) was inspired by ____________. The original recipe can be found here." and give a link to the original recipe.
- If you change the ingredients substantially or completely came up with the product on your own; and you write directions in your own words for how you prepared it, the recipe is your own and you should claim it.
Za'atar Roasted Vegetable Farro Bowl
Za’atar enhances Chef’s recipe 3 times: 1) toasted with the vegetables to bring out its deep notes 2) added as the herbal ingredient in the finishing vinaigrette 3) a light dusting right before serving to preserve its lighter, more delicate flavors.
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Our Favorite Pizza Dough Recipe
Pizza dough is imperative for great pizza. Thick, thin, chewy or crispy, this dough recipe will satisfy those cravings.
Lemon Posset
Posset is an English dessert served chilled. Its texture is akin to mousse but the ingredient list is short and sweet—nothing more than sugar, cream, and lemon. The result of careful cooking, waiting, and straining is a light dessert with big flavor.
Our Favorite Pizza Sauce
The perfect pizza sauce can compliment the toppings or add a zing and freshness to an already tasty pizza.
Kohlrabi Pakora
Pakora are delicious little Indian fritters often eaten for snacking or as an appetizer. Make sure your spices are fresh for maximum flavor.
Caramel Popcorn Balls
You can buy caramel corn in the store. But like most things, it's better when homemade. Cheaper, too!
Siu Mai Dumplings (Potstickers)
Little dumplings are versatile and delicious! The dumplings pictured here are ready to be cooked by either steaming, boiling, or frying.
Bacon-Wrapped Dates Stuffed with Goat Cheese
Add these stuffed dates to your holiday appetizer display. Then stand back and watch them disappear!
Citrus Spinach Salad
The rest of the Pistachio Crusted Whitefish recipe by Chef Rajeev. It's also delicious on it's own. This vinaigrette recipe is worth memorizing!
Pistachio-Crusted Whitefish
Whitefish baked with a crumb-nut topping— simply delicious! Serve on a bed of spinach drizzled with citrus vinaigrette for a touch of elegance.
Edamame Dip
We could call it edamame hummus. Except hummus is another word for chickpeas, therefore hummus is a dip made with chickpeas. This is a hummus-like dip made with edamame which gives it a rustic texture—and an enticing green color.
