Kara Moaratty, Design and Construction This is my very favorite meal to make and share. It comes together so quickly and is flavorful and tasty, easy to add a protein too, or enjoy with a salad or on its own. One of the recipes I learned in culinary school that I’ve kept close for many […]
Annalisa Conroy, Budget and Resource Planning My recipe is chipotle chicken tacos with apple fennel slaw. Tacos! What a perfect vehicle for eating any food. I grew up on the Central Coast California where the tacos are unmatched. Moving to Oregon in 2011, I just couldn’t find tacos that rivaled my California days. I began […]
Stuart Laing, Budget and Resource Planning I grew up with a Mother who baked every weekend. She passed along her cook books to me and my brother. Before the pandemic, we updated our kitchen oven to a bigger oven. Friends said…. Start baking, Stuart. I thought – Croissants are something my mother would be proud […]
Susan Osterman, FASS Purchasing My mother was a very proud French-Canadian lady who passed away in early June this year. She had often reminisced about a cake her mother made growing up, Gateau Froid au Café. This year for Mother’s Day, she translated the recipe from French into English, we made the cake and it’s […]
Anupam Katkar, Information Services There are three reasons why I love American Chopsuey. First, it is delicious! Second, unlike some Indian recipes, it is easy to make with basic ingredients that you’ll find in any grocery store in America. And lastly because its seemingly-confused name belies a fascinating history of cultural exchange between India, China, […]
Drea Razdan, Human Resources Growing up our family celebrated special occasions by making delicious frybread and prepared Indian tacos for large family get togethers/celebrations. Frybread originated over 144 years ago linking generation with generation. They way it is served varies from region to region and different tribes have different recipes. Fry Bread is extremely versatile. […]
Guy Eckelberger, Information Services This is as close to the secret recipe I can give out. Shared from a good friend on the Big Island. First off, there are Taro and Banana leaves used in this recipe. You can use a substitute for the Taro leaf but it is just not the same. Makes me […]
Gay Lynn Bath, Retirement Plans Management This is my version of a recipe that originated in my hometown of Rock Springs, Wyoming, in a Chinese restaurant. It is not anything you will be able to find anywhere because it’s not a typical Chinese recipe and is considered a Rock Springs dish with Chinese and Mexican […]
Cheyenne Dickenson, Business Affairs My grandma Lillie emigrated from Argentina with her family in the mid-1960’s. She very much embraced mainstream American culture, but on occasion she would make toast with dulce de leche, cookies with quince jam my great grandpa Manuel sent her, or, sometimes around the holidays, delicious empanadas. It was only when […]
James McGladrey, Transportation Services My original idea was to share Gallo Pinto, which is basically just beans and rice pan fried with whatever vegetables you have lying around. Maybe it is a nice complement to Jove’s Maduro. The key to this dish, in my opinion, is the addition of Salsa Lizano which is available locally at the PL […]
