Recipes
Having regular and reliable meals is a great way of providing good nutrition for health and wellness. Planning for enjoyable food makes meals or snacks pleasurable and trying a new recipe can help add variety to repetitive meals.
Check out the Health4U recipe collections featuring MSU chefs and Health4U staff members to help spice up your routine!
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.
Muhammara
Muhammara is a classic Levantine dip made with roasted red peppers and walnuts. Usually thickened with bread, Chef Kurt uses cooked red lentils instead. Use a food processor if you want a smooth texture. For more texture, use a mortar and pestle.
Lentil Meatballs
These “meatballs” have just the right amount of spice. Treat these like traditional meatballs...serve with marinara sauce or pesto on a bed of pasta or make a meatball sub. Or change things up by making the mix into patties for delicious veggie burgers.
Raspberry Vinaigrette
Michigan raspberries abound in summer and fall. This simple vinaigrette uses raspberries as one of the acidic ingredients, fundamental to making a flavorful salad dressing. Particularly delicious on vegetable salad accented with fruit.
Homemade Pasta
Chef Kurt shared his go-to recipe for homemade pasta. It has helped him win plenty of competitions! As a member of the audience, I took copious notes in order to publish Chef Kurt's recipe for the first time ever!
Almond Brittle
Since developing this brittle by accident, Chef Kurt has made it in American Culinary Federation competitions to garnish his desserts. Many chefs wanted the inside scoop—how did he take the sticky out of brittle? Now he’s sharing his technique with you!
Cinnamon Pecan Bread Pudding
From U Club Classics. Chef Katie's recipe for an all-time favorite dessert at the University Club of MSU. Try it and you'll see why!
Grilled Flank Steak
A U Club Classic, flavorful and delicious. Just in time for grilling season!
Aquafaba Chocolate Mousse
It’s not often we feature an ingredient that’s usually washed down the drain! Aquafaba is a rapidly rising star for its uncanny ability to mimic egg whites. Chef’s version of chocolate mousse is creamy smooth without a hint of beaniness.
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.
