Amy Gurley, FASS-IT Tater Tot Hot Dish, or as my husband refers to it…Tot Dish, is a Minnesota delicacy! I know it sounds weird, but don’t judge until you’ve tried it. It’s delicious and comforting when it’s cold and rainy or snowy…so says everyone I’ve made it for on the west coast. Plus, it’s super […]
Melissa Koval, Human Resources Operations Cheese rolls are a traditional side at holiday meals in my family. My mom created the recipe, and we’ve continued to develop over the years, with my sisters and I each putting our own spins on it. Cheese rolls have a slightly tangy flavor due to the sharp cheddar cheese, […]
Sarah Stoeckl, Office of Sustainability My mom is an excellent cook who always fed us dinners from a variety of cultures and specialized in rib-sticking meals that could feed a crowd. One meal in common rotation was a traditional shepherd’s pie made with ground beef that evoked her British Isles heritage (and got no complaints […]
James McGladrey, Transportation Services My dad was a fire fighter and when I was a kid we would occasionally go visit my him at the fire house. One of the chores that was shared at his station was making shift meals, and one of dad’s go to meals was Chicken Cacciatore. To this day, this […]
Debbie Sharp, VPFA Office While this is not everyone’s ‘cup of tea’ and is probably not as nutritionally robust as it should be, it is quick and easy and is something I have managed to make and eat everywhere I have ever lived. When I am sick, this is usually all I can stomach. […]
Shannon Rose, Human Resources ELR This is an excellent opportunity for me to share a favorite recipe from my childhood for – Dutch Babies! (some folks call them German Pancakes, but I remember as a kid that’s what we called them and I thought it was a hilarious joke to talk about having Dutch Babies […]
Deborah Butler, VPFA office For about 15 rolls 120g dried shrimp – the little ones (tôm khô, preferably from Vietnam) ½ package Chinese sausage (Kam Yen Jan brand) 1 medium jicama 5 eggs 1 head green leaf lettuce 2 large carrots 1 head of garlic (use some for the peanut sauce) 1 large bunch […]
Maryam Hubbard, FASS “Kabobi” is my given nickname growing up and it’s meaning is significant for good reason. Since I’m a big fan of traditional Persian cuisine & kabob, it was only fitting for my parents to call me “Kabobi”. Born in Tehran, Iran we were accustomed to eating traditional kabob made by fire on […]
Jove Rousseau, VPFA Office Maduro, meaning “Ripe” in Spanish is a classic yet simple Costa Rican recipe. Select the largest plantains you can find: a good plantain should be significantly bigger than a typical banana. Let them ripen on the counter until they are yellow and black. Peel and slice them thick and at an […]
Jay Butler, Business Affairs Finely chopped broccoli Finely chopped cauliflower Chopped black olives Chopped celery Chopped mushrooms (optional) Mix with Italian salad dressing This was a dish my family made for every special holiday meal. It’s very basic but everyone loved it and raved about it. While my grandma is looking at all the […]
